BURGER KING #8883

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P- *Observed - Open Commercial package frozen fish stored beneath open commercial package of Frozen Raw Chicken in Standing RIF. *CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 - Random small holes in FRP in back prep area near WIC. Cover.close holes to allow for surface to be smooth and easily cleanable.

3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf- *Observed - Brisket with a prep sticker stating item was prepped at 6AM. PIC stated item was removed from Freezer this morning and placed into the WIC to thaw, however, item was above 41F. PIC asked employee that prepped item what process they used. Employee stated they thawed item in ambient temperature. PIC stated that standard operating procedures are to thaw over night under refrigeration. *CDI - PIC voluntarily discarded item as it had thawed at ambient temperature for a couple of hours.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. *Observed - Single Service To-Go Bags stored directly on the floor in dry storage area. *CDI - PIC placed items into onto shelf removing it from the floor and possible contamination.

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 a bottle of ketchup, mustard, and BBQ sauce without labels. Facility utilizes color coded lids for some sauces such as the royal sauce, which is denoted with a purple lid, and PIC stated that facility trains employees to know which sauce is which color. EHS advised to label all working sauces even if color coded. REPEAT. (1)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced ham in WIC at 75F. PIC explained item had been removed from ice bath on make line from breakfast and into WIC for storage. CDI- item was 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple squeeze bottles of sauce without any labels. CDI- PIC obtained label tags and placed them on bottles.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention. No employee health policy present. CDI - REHS provided pointy during inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food with no hair restraints. Repeat. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees preparing food with watches and bracelets.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . Observed Tomatoes placed in WIC to cool at 10:00 AM, containers of Tomatoes temped at 43-48F at 2:25PM. CDI - All tomatoes were voluntarily 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 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 . Observed cut tomatoes cooling in container with lid on. Cut tomatoes did not cool at a rate that allowed ambient cooling to 41 within 4 hours. CDI - Tomatoes were voluntarily discarded. REPEAT.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees cooking at fryer with no head coverings. CDI - Employee left.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw chicken (breaded) stored over RTE sausage. Products were bagged and in boxes. CDI - Storage order reversed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cut tomatoes cooling in container with lid on. CDI - Lid removed. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety 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 . Cut tomatoes cooling in WIC with lids off. CDI- Lids removed.

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. Inside of oven and gaskets in need of cleaning.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety No bodily fluids cleanup kit or plan present. More information was sent attached to inspection. Ensure that kit and plan is establishment before next inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P All time and temperature controlled foods kept for hot holding shall maintain a temperature threshold of at least 135F or greater. Observed some whopper burgers inside of hot holding at a temperature range of 109-152F due to exposure to air. CDI- Whopper burgers found out of temperature were discarded voluntarily.

4-501.11 Maintain equipment in good repair. Observed torn gaskets inside of multiple reach in units. Replace as needed to maintain tight seals in refrigeration units.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster without drain plug present. Provide drain plugs in order to prevent a possible harborage or attraction of pests.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors near the fryer with build up and grease accumulation. Recommend a higher cleaning frequency.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken and shredded lettuce above temperature threshold. Foods were moved to a refrigeration unit to cool.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers left wet stacked. Food establishment shall implement pyramid stacking to effectively air dry dishes before stacking.

4-501.11 Maintain equipment in good repair. Observed walk in unit with a reading of 46F.

4-603.12 Precleaning - C Dishes shall be effectively pre cleaned to remove labels and label residue left attached from previous uses.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed missing drain plug. Replace to prevent a possible harborage or attraction of pests.

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 sliced tomatoes being stored in a container covered with a lid in the walk in cooler. CDI. PIC was educated on the purpose of leaving the containers vented to allow cold air to flow around the product. Also, lids were removed and temperature was reduced before PIC left establishment. REPEAT -0.5pts.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.OBSERVED build up in the stand alone burger freezer. PIC stated the equipment will be cleaned more frequently.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. OBSERVED opened doors on garbage and card board dumpsters. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. OBSERVED missing drain plug on cardboard dumpster.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw bacon be stored in proximity of cooked bacon. CDI- education was given and separation to bacon was done by food prep. CDI-1.5 points.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Fries were hot holding below 135F. CDI- fries were discarded. -1.5 points.

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 tomatoes with a discard by 7/15 date. CDI- it was determined that the date mark was a misprint. Tomatoes were prepped this morning and labeled accordingly. 0 points. ** No signature due to covid19. Inspection conducted with Amelia.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Hash browns were hot holding <135 degrees in hot hold station. CDI- Hash browns were voluntarily discarded. 0 points due to overall good hot holding in facility.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese, past. eggs, and pre-cooked ham stored in reach in cold hold unit at >45 degrees(refer to temp chart). Also observed past. eggs being left on prep counter at 70 plus degrees. CDI/VR- All foods located inside of the reach in damaged 1 door unit was voluntarily discarded. Will make a return visit to ensure that the unit has been serviced. -1.5 points.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Remove food buildup from interior of gasket on refrigerator 1 door unit across from fryer. -.5 points.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer and chopper stored on back prep table with food debris remaining. CDI: slicer and chopper were taken to dish area to be cleaned.

General Comment: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed lettuce at 52F cooling in walk-in wrapped in plastic and stacked. CDI: plastic removed and lettuce transferred to walk-in freezer.

General Comment: 4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed some cups unprotected behind front register area. Sleeves were pulled up on cups.

Repeat: 4-501.11 Maintain equipment in good repair. Observed bottom door to reach-in freezer broken. Observed gaskets torn on reach-in freezer next to expo area.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered personal drink stored on cart above buns at back prep area. CDI: drink was discarded by PIC.

4-501.11 Maintain equipment in good repair. Observed gaskets torn on 2-door freezer and reach-in cooler on prep line. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed worn cutting board with deep cuts stored on shelf above dish sink.

Repeat: 3 pts - 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer that was used earlier today stored as clean on shelf with food debris remaining. CDI: slicer cleaned during inspection.

General Comment: 0 pts - 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 some areas in concrete at can wash area that are cracked and damaged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 1.5 pts. Observed chopper and slicer with food debris remaining at back prep sink. These items had been used earlier today and were not cleaned properly. CDI: both items removed and stored at dish area for re-cleaning.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. 0.5 pts. Observed quat sanitizing solution in bucket at 100ppm. CDI: corrected to 200ppm.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. 0.5 pts. Observed a box of cups stored on the floor at back storage room.

6-301.14 Post a handwash sign at each handsink. Observed no hand wash sign at hand sink in mens room. CDI - Posted during inspection.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine collecting residue on interior top. Observed tea stained pitcher stored clean. CDI - Discarded

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 date marks out of date on salads in walkin, dated the previous day. CDI - Discarded

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

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed cracked floor tiles around floor drain in near blender. Observed breaker panel collecting rust on exterior, not caulk damaged around panel and wall.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed frozen chicken patties in the front prep freezer and a box of frozen cookie items in the rear walk in freezer uncovered while in storage. Insure that employees replace lids/packaging when items are placed into storage, to prevent any foreign contamination from adulterating the product.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a scoop utensil and tea lid soiled while stored as clean. Insure items are thoroughly cleaned in the wash/rinse/sanitize process. Items were placed into the wash basin of the three compartment sink by the PIC.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several unlabelled sauce containers. All working containers must be labelled with the contents of the container.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed cups stored in both the drive through and front areas without plastic sleeves protecting the cups. CDI by employees replacing the plastic sleeves.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed dried fecal matter on the mens toilet bowl. CDI by employee cleaning bathroom.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed 3 santizier buckets at <200ppm. CDI buckets were changed and tested at proper concentration.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hash browns in hot holding unit below 135F. CDI hash browns were discarded. EHS recommends hash browns/fries to be held using TPHC. VERIFICATION REQUIRED. REPEAT VIOLATION. Provide Corporate TPHC documentation for Fries/Hash browns.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Facility could only provide out dated TPHC documentation. Documentation stated lettuce, tomatoes, cheese must be held for 2 hours; facility is currently holding items for 4 hours. Provide updated approved TPHC documentation.

4-501.11 Maintain equipment in good repair. Observed rusted shelves in walk-in cooler and prep reach in unit. Observed plastic slide lid on reach-in freezer in disrepair.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed wash solution at 104F. CDI wash solution was drained and refilled at proper temperature.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hash browns in hot holding unit below 135F. CDI hash brownds discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed tomatoes and lettuce being held using time as a public health control procedure. Observed 3 bags of lettuce not labeled. Observed 2 containers of tomatoes incorrectly labeled. CDI items properly labeled during inspection. REPEAT VIOLATION.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed cups at customer service area not protected.

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 2 utensils cracked and damaged. CDI utensils discarded. 4-501.11 Maintain equipment in good repair. Observed reach-in freezer door in disrepair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris in gaskets. Observed drink mixer spray well collecting debris.

Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Obsered grout missing in several areas of kitchen. Observed broken tile around drain in front of drink mixer spray well.

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. Observed sliced cheese with incorrect time and 4 containers of tomatoes with no time marked on the label. Correct times marked on all items. Procedures are on computer.

4-601.11 Keep nonfood-contact surfaces of equipment clean. Observed some build up around soda nozzle and in the rinse well for the blender drinks.

6-502.12 Clean physical facilities as often as necessary to keep them clean. Observed some debris and ice build up on the walk-in freezer floor.

5-202.12 (c) Metering faucet must provide water for at least 15 seconds. Observed handsink in ladies restroom only remain on for 7 seconds. Observed handsink in men's restroom only remin on for 3 seconds.

3-501.16 (A) (2) Potentially hazardous food must be held at or below 45F. Observed salads and cheese in cold holding unit above 45F. Operator voluntarily discarded salads and cheese.

3-501.19 (B) If time without temperature control is used as the public health control the food shall be marked to indicate 4 hours past the time items were removed from temperature control. Observed cheese held as public health control labeled for 5 hours past time item was removed. Observed lettuce labeled for 7 hours. CDI items were just prepared, items relabeled.

4-901.11 (A) Air dry pans and all equipment before storing. Observed squeese bottle, lettuce spinner and large container stored wet.

4-903.11 (C) Single Service articles shall be stored in original protective package or other means to protect items from contamination. Observed single service cups stored with exposed mouth piece. Do not store single service under drain lines. Observed napkins stored under drain lines.

4-202.11 Food contact surfaces shall be smooth and easily cleanable. Observed utensils with cracks and open seams.

4-601.11 (C) Nonfood contact surfaces shall be kept free of dust, dirt, food residue. Observed food residue buildup on equipment throughout facility. (Toaster, oven, freezer)

5-202.14 A backsiphonage prevention device shall be install to meet specific application and type of device. Observerd hose bibb at mop sink under continuous pressure. Provide backflow prevention device for use under continuous pressure.

6-201.11 Floors, floor coverings, walls, wall coverings and ceiling shall be easily cleanable and smooth. Observed walls and floor in mop sink area peeling.