WENDY'S #36

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Roasted Corn and Sliced Tomatoes prepped 08/16 above 41F in WIC. WIC with an ambient temperature of 45F. *CDI - PIC voluntarily discarded items and contacted repair man during inspection. PIC opened WIF door within WIC to temporarily assist with cold holding until repairman arrives onsite. With WIF door open WIC is maintaining an ambient temperature of 39F. PIC stated they would check temperatures every hour to ensure unit is maintaining proper cold holding temperatures and will contact EHS when TWC repairman arrives onsite to conduct repairs to unit. 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* 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 - Portioned Salads, Shredded Cheese and Sliced Tomatoes cooling in WIC with little to no change in temperature after 40min. *CDI - PIC opened lids and suran wraps to containers and placed them on shelf near propped open WIF Door to assist with cooling rates. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. *Observed - WIC in disrepair with an ambient temperature of 45F. Repair unit to maintain proper cold holding temperatures of 41F or Less.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- *Observed - Dishes soaking in sanitizer at a concentration of 500+ppm in 3 compartment sink. *CDI - PIC emptied compartment. PIC refilled compartment and diluted the chemical sanitizer with water until tested at proper concentration. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

*REPEAT* 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 Grilled Chicken and Sliced Tomatoes prepped at 9AM with little change in temperature after 25min. *CDI - PIC removed lids and suran wrap on containers to improve cooling rates. PIC may look into turning temperature down for unit or WIC curtains to assist with maintaining temperatures. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. *Observed - Small metal containers stored wet stacked on clean dish storage shelf. *CDI - PIC placed items to be re-washed, rinsed and sanitized.

*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 - Baseboard at back door and baseboards on corner walls near office in need of repair or replacement.

*REPEAT* 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 - Shredded Lettuce, Sliced Tomatoes and Boiled Egg Crumbles above 41F prepared yesterday and the day before. *CDI - PIC voluntarily discarded items. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

*REPEAT* 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- *Observed - Metal Sanitizer buckets unlabeled. *CDI - PIC labeled buckets.

*REPEAT* 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 - Shredded Lettuce, Sliced Tomatoes and Boiled Egg Crumbles tightly suran wrapped prepared yesterday and the day before above 41F, see temp chart for details. *CDI - PIC voluntarily 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 .

5-205.15 Maintain a plumbing system in good repair. *Observed - very small Leak of non-waste water coming from men’s restroom toilet. PIC already has work order placed.

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 - Baseboards at backdoor and between office and mop sink in need of re-caulking and repair.

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 - Sliced Tomatoes cooled from this morning above 41F past the 4 hour parameters in WIC. *Observed - Sliced Cheese prepped yesterday above 41F in WIC. *CDI - PIC voluntarily discarded items. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

*REPEAT* 3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P- *Observed - Fried Chicken Fillets held on TPHC without labels to identify items start times. *CDI - PIC voluntarily discarded items.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- *Observed - Sanitizer buckets without labels to properly identify the chemical substance within container. *CDI - PIC labeled items.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- *Observed - Densely packed containers of sliced tomatoes and sliced cheese with tight fitting lids above 41F after cooling parameters concluded. *CDI - PIC voluntarily 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(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut lettuce, chicken, eggs and burger patties being stored in WIC above 41F. PIC stated WIC door was open while deep cleaning was being done. PIC stated he was unsure of how long it was open but stated it wasn’t long; around ten minutes. This occurred at 8:56. EHS took an ambient temperature of WIC and observed a temperature of 42-43F. Thirty minutes later WIC was down to 41F. PIC checked and documented internal temperatures of the WIC at 38F during open. PIC called repair technician to come check WIC just to ensure WIC is holding at correct temperature and able to maintain. The food was potentially out of temperature for a total time of 2 hours and 40 min based on information provided. CDI - All TCS foods observed above 41 cooled within 30min and within time frames based on when the door was left open. (1.5) 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 .

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observed variance for sliced American cheese stating a hold time of a total of 8 hours. EHS observed one label for cheese notating when the cheese was tempered (1 hour total) and another label made 2 hours later for a seven hour hold. This would give a total time cheese was left out of temperature control for a total of 9 hours. EHS advised that the time stamp needs to account for the total time that the cheese is left out of temperature control. CDI - PIC made correction to time labels to ensure cheese is labeled for entire time cheese is left out of temperature control and not more than 8 hours. (0)

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open during entire inspection. Maintenance crew had door open to repair outside bun freezer. (0).

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed tiles underneath frosty machine by to-go window in need of grout. Observed tiles missing under frosty machine. 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 wall behind frosty machine in need of cleaning. (0.5)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed three pans stored as clean in dish area with food residue in bottom of pans. CDI- PIC placed pans in 3- compartment sink sink for W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed two bags of lettuce in WIC without date mark and a large container of spring mix without a label. CDI- PIC voluntarily discarded bags of lettuce and labeled spring mix without correct prep date. REPEAT. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee wet nesting clean pans at 3-compartment sink. Allow equipment to air dry after W/R/S steps.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste bins by hand sink next to 3 compartment sink and by front service counter. REPEAT.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand washing sink with spray nozzle from bottle and food trays stacked up with flies landing on top of the trays. CDI - PIC moved trays and spray nozzle away from hand washing sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed stored clean food containers for hot holding units with built up grease and build debris. CDI - PIC moved items to 3-comp-sink For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed open bag of spring mix in WIC with no date/label. CDI - PIC voluntarily discard bag of spring mix For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed container of blue cheese with date marking/label for tomatoes in WIC. CDI - PIC voluntarily discard container of blue cheese.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies on top of black food trays by hand washing sink and throughout kitchen.

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

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two employees with jewelry and wrist watch on. PIC removed jewelry and instructed employee to remove wrist watch.

4-501.11 Maintain equipment in good repair. Observed WIF with built up ice on top portion of door and deformed gasket.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste bin near hand washing sink near registers.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee putting fries in fry containers with no gloves, employee touched fries with bare hands and put back into HH equipment. CDI- PIC made employee wash hands and don gloves and voluntarily discarded fries in HH. 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

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tomatoes (47F) cooling for over 2 hours in walk in cooler covered tightly with plastic wrap. CDI- PIC removed plastic wrap to promote quick cooling. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers stacked wet on drying rack. CDI- PIC spaced containers out to promote air drying. 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 bottom of all reach in coolers and freezers in need of cleaning due to buildup of food and residue.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at handwash station by front registers. CDI-PIC refilled paper towel dispenser.

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed no time labels on sandwich prep line upon arrival. CDI-PIC added correct times.

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 Apple pecan (48F) and Cobb salads (44F) cooling in RI for over 2 hours by front registers. CDI-PIC moved salads to WIC for proper cooling, both products reached 41F or below in 1 hour. PIC stated that salads are meant to be cooling after ambient temperature prep in the WIC and not the RI per their procedures. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of plastic hot drawer containers stored as clean and metal containers on drying rack. PIC separated containers.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed saturated cardboard being used as a floor mat in front of sandwich prep line. Ensure to use smooth and easily cleanable floor mats (i.e. rubber mats).

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee wash hands for under the recommend time. CDI PIC had employee rewash hands for the recommend time per food code. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P REPEAT Observed employee wash hands, turn of knobs with bare hands, no barrier used. CDI PIC hand employee to re-wash hands and turn knobs off with paper towel For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed nozzles on soda machine in need of cleaning,

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. REPEAT observed boxes of food on the floor in the freezer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of pans. CDI PIC separated the pans.

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 cup lids at drink machine in water. CDI PIC removed and discarded

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed equipment through out needs to be cleaned

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors not closed when not in use. CDI PIC closed doors

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 leaking ceiling by 3 comp sink

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed 2 employees wash hands, then contaminate hands again by turning off hand sink knobs without using paper towel as barrier. CDI - EHS and PIC intervened and educated employees on the correct hand washing procedure.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towel at hand sink near the 3 compartment sink. CDI - Paper towel was placed at the hand sink.

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed no time stamps/labels on the food items in sandwich prep unit. CDI - Correct times were added.

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 salt shakers with no label. PIC labeled salt container.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed frosty mix stored on the floor inside the WIC. CDI - PIC removed items from the floor.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed multiple employees with no hair restraints while actively prepping and cooking food.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in sanitizer at 0 PPM. Observed sanitizer in 3-comp sink at 50 PPM. CDI - PIC replaced sanitizer buckets and sanitizer in 3-comp sink with sanitizer at the correct concentration.

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 items stored on the floor in the dry storage area,

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 food on the floor throughout the WIF.

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 bacon stored above containers of lemonade inside the walk-in cooler. CDI: storage order was corrected.

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 bottom of sandwich make table holding foods > 41F (see temp chart). CDI: products were removed and placed inside walk-in to rapidly cool.

Repeat: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed carton of Cole slaw in the walk-in with no date labeled. CDI: item was dated.

Repeat: 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed no times documented on hot hold items and cold items at both make tables. CDI; times were marked for 4 hours. Improvement noted. Observed procedures on site.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed chemical spray bottle stored on back prep table and handsink. CDI: moved and relocated to chemical area. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed quat sanitizer at 3-comp sink too strong above. CDI: sanitizer was corrected to proper concentration.

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 food stored on the floor inside walk-in freezer.

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

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop for ice machine submerged in ice.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans above 3-comp sink wet stacked.

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

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed carton of Cole slaw in the tall reach in with no date labeled. CDI: item was dated. REPEAT VIOLATION -3-

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. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed no procedures for hot holding items on TPHC. VR within 10 days. -1.5-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee with no head covering while handling food. -0-

4-501.11 Maintain equipment in good repair. Observed torn gasket. Recommend to replace. -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 shelving of clean dishes above the 3 comp sink with dust and food residue. Recommend to clean as often as needed. -0-

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 drink stored above flip top cooler. Designate an are for the storage of employee drinks away from clean equipment, customer food, and utensils. -0.5 points-

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed food build up and residues on inside seals of microwave. Recommend higher frequency and more thorough cleaning. -0 points-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Observed opened containers of coleslaw in walk in cooler without date marks. CDI - PIC labeled coleslaw containers with date of opening. -REPEAT- -1.5 points-

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed tightly covered plastic containers of sliced tomatoes in walk in cooler. CDI - PIC removed covers and placed containers of sliced tomatoes in walk in freezer to rapidly cool to 41F. -REPEAT- -0.5 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing wrist watch while preparing food. -0.5 points-

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 and residues on grill and fryers in kitchen. Observed food debris on inside of reach in freezers. Recommend higher frequency and more thorough cleaning. -1 point-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P OBSERVED items in the walk in cooler and main line temping above 41F. Check temp log. CDI. Items were discarded. REPEAT.

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 salads prepared yesterday without a date being stored in the lowboy to the prep line. CDI. Items were discarded due to elevated temperatures.

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 and lettuce cooling in a plastic wrapped container in the reach in cooler. CDI. PIC vented plastic. EHS left before getting a second temperature.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. OBSERVED a box of buttermilk biscuits being stored on the floor in the walk in freezer. REPEAT.

4-501.11 Maintain equipment in good repair. OBSERVED walk in cooler and mainline equipment temping between 40F and 50F. Maintenance came to work on both equipment while inspector was on site. VR to ensure equipment is functioning properly by maintaining temperature of equipment and food items stored.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. OBSERVED frying station, reach in freezer, and shelves in walk in cooler all in need of cleaning.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P OBSERVED chili being reheated in the hot hold equipment. The equipment was not plugged in. Therefore, the chili did not meet the two hour time frame to heat up to 165F. CDI. PIC discarded chili

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P OBSERVED the following items at the make table not reaching 41F or below: coleslaw, shredded cheese, muenster cheese, and asiago cheese. CDI. PIC said items were placed at make table approximately 45 mins before EHS took temps. PIC placed all items in WIF to reduce temp rapidly. EHS discussed possible solutions of maintaining foods at correct temperatures. Holding items on time may be an option in the future if issues still arise. REPEAT.

6-202.15 Protect outer openings of establishment from insect or rodent entry. OBSERVED door open at the beginning of inspection. Also, door was cracked during inspection. CDI. PIC closed door completely shut.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. OBSERVED boxes being stored on the floor in the walk in freezer. CDI. PIC moved boxes back on shelves.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. OBSERVED employee preparing meals without wearing a hair restraint.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC was not a certified food protection manager. -2 pts.

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 washing their hands and used bare hands to turn off faucet. CDI. PIC instructed employee how to rewash their hands. Employee rewashed hands and used barrier to turn off faucet. -0 pts.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed low concentration levels in the sanitizer portion of the 3 comp sink. PIC allowed sanitizer to run until proper levels were reached. PIC will contact ecolab to ensure sanitizer machine is properly functioning. VR. -1.5 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cole slaw, asiago cheese, and raw burgers at the make table reaching above 41F. Observed shredded cheddar cheese in the walk in cooler reaching above 41F. CDI. PIC cooled asiago in freezer and voluntarily discarded shredded cheese and cole slaw. -1.5 pts.

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 diced tomatoes in the walk in cooler and sliced tomatoes in the reach in with expired date of 19 Jan 21. Observed no date on the egg/sausage mixture in the walk in cooler and the cole slaw in the make table. CDI. PIC discarded tomatoes, cole slaw and placed a date on the egg/sausage mixture. -0 pts.

3-304.14 Wiping Cloths, Use Limitation, shall be held between uses in a chemical sanitizer solution at a concentration level specified under manufacturer requirements. - C Observed wiping clothes being stored in a low concentration level solution.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers in the dish washing area. -0 pts.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris on the shelves inside the low boy under the make table across from the grill. -0 pts.

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 hamburger patties used for chili that were 53 F. Manager stated that they were put in walk-in to cooler no later than 2 am. CDI- hamburgers patties were discarded. REPEAT

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 container of hamburger patties for chili tightly covered while cooling. CDI- Container of hamburger patties was discarded.

4-501.11 Maintain equipment in good repair. Observed two gaskets on prep line lower oolers in need of replacement and faucet at spray arm leaking. REPEAT

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 lettuce cooled greater than 6 hours still at greater than 41 degrees. CDI discarded.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee cooking burgers without hair restraint.

4-501.11 Maintain equipment in good repair. Observed two gaskets on prep line lower cooler doors in need of replacement and faucet at spray arm leaking.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving in walk in cooler in need of cleaning due to buildup of food debris.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cooked broccoli at 52F and slaw at 50F inside prep cooler drive thru side. All other foods 41F and below. PIC stated that lids needed to be on top of products in order to help maintain temperature 41F/below. CDI: food products were changed out with fresh product from walk-in cooler. Much improvement has been noted since previous inspections however due to repeat violations, return visit is needed. VR by 4/11/19

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 a bag of cooked ground hamburger meat for chili inside walk-in cooler on thawing shelf without a date. Manager not sure as to when product was prepared. CDI: voluntary disposal.

Repeat: 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. Observecd salads that had just been prepared and placed inside reach-in cooler dining room side at 49F - 51F with lids on and stacked. CDI: removed, placed on cart, and transferred to walk-in cooler for rapid cooling. VR by 4/11/19 l

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths in quat sanitizer pans at work stations < 150ppm. CDI: sanitizer changed out and refilled with proper sanitizer.

General Comment: 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. Employees observed turning recontaminating hands by turning faucet handle off with bare hands. CDI: handwashing procedure corrected; hands were properly washed.

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed interior of ice machine with build-up. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed no sanitizer set up/available for use. CDI: quat sanitizer made up at 3-comp sink and in pans for cooking stations.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed cooked broccoli at 52F at drive thru prep and other TCS foods in facility that were measuring borderline temperatures. Improvement on temperatures has been shown. CDI: items were transferred to walk-in cooler/changed out with fresh product. Continue to work on issue as cold holding standards will be changing to 41F/below effective January 1, 2019.

Repeat: 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 time/date incorrect and not updated for today on tempered cheese held inside prep cooler on drive thru side. CDI: all information was updated and written on pan of cheese.

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 large tall plastic containers of lettuce at 50F cooling inside walk-in while stacked and covered. CDI: cooling methods discussed; lettuce transferred to shallow pan and later moved to walk-in freezer.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris remaining on lettuce chooper, spinner, and greasy residue on sheet trays stored on 3-comp sink drainboard. CDI: removed for recleaning. Observed build-up around ice machine chute. CDI: cleaning in process.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed several salads stored inside undercounter cooler #1 and #2 at drive thru side and reach-in cooler on dining room side above 45 deg F(see temp chart). Ambient air temp on all coolers reading 50F - 60F. Service tech will be notified for repair. CDI: all salads were removed and stored inside walk-in for rapid cooling. Risk Control plan needed to address issue with cold holding. Return visit needed by 7/12/18

Repeat: 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 time and date not changed/updated from yesterday on tempered cheese kept inside prep cooler on drive thru side. CDI: times and dates updated.

General Comment: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies present in kitchen. Facility has regular monthly pest service and will continue to work on ways to abate pest activity.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 1.5 pts - Observed chili meat and chicken tenders in hot holding below 135F (see temp chart for details). CDI: tenders discarded and chili meat reheated in microwave to 204F.

Repeat: 3 pts. - 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed salads in salad cooler reach-in at drive thru and items inside back of sandwich station cooler above 45F(see temp for details). CDI: items were moved to walk-in cooler to properly cool. Verification required by 12/22/17

General Comment: 0 pts. 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 chili meat cooked yesterday and pulled from freezer today inside walk-in cooler without a date. CDI: chili meat properly dated.

General Comment: 0 pts. - 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 time not marked on tempered cheese kept at sandwich station cooler. CDI: time marked.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer at 3-comp sink reading 50ppm. Sanitizer bag was changed out by PIC. CDI - sanitizer corrected to 200ppm.

Repeat - 3pts. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed food items inside line cooler # 1 and # 2 > 45F (see temp chart). CDI - products changed out and some transferred to walk-in cooler.

KGeneral Comment - 0 pts. 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 at 48F cooling inside walk-in with lids on and stacked. CDI - lids removed halfway and salads spread out to properly cool.

General Comment - 0pts. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 boxes of potatoes on the floor at back storage area.

General Comment - 0pts. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed 3 pans wet stacked on back shelf.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed mutiple food products stored in prep cooler on line > 45F (see temp chart). CDI: products removed and changed out with fresh product or discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed quat sanitizer pan on line at 50ppm. CDI: changed out with proper sanitizer. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer pan on line with visible debris inside.

KGeneral Comment: 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one side door open to dumpster.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Interior of ice machine was dirty with black builld-up. Clean ice machine to sight and touch. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed multiple food products on line that were not being held above 45F (see chart). PIC suspected they were not cooled down correctly. Observed a large tub of mixec lettuce that was recorded at 50F with the lid on the tub. CDI- Lid was removed and PIC was instructed to perform active stirring on lettuce to properly cool down.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Salt shaker was unlabeled. Label salt shaker.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Single service cups at front were stacked too high in spring sleeve and the lids of cups were contaminated by red juice from lemonade machine right next to stack. Do not stack cups that high.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed bottom of shelves above 3 compartment sink with greasy build-up.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed ice bin soiled with minor black build-up. Clean ice machine.

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 begin and end times marked on sliced american cheese which facility is holding under TPHC. Also observed no written procedures for TPHC. CDI- Times were marked on cheese and TPHC formn was given to facility.

h6-501.11 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 light sheild in freezer damaged.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Observed personal purse and drinks stored on counter used for facility purposes.

4-602.11(E) Ice bins shall be cleaned at a frequency nessecary to preclude accumilation of soil or mold. Observed ice machine soiled with black debris.

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 tomatos, blue cheese, lettuce, and shredded cheese on the line at temperatures above 45F (see chart). PIC stated they were prepped and immediatley placed in line. CDI-- All items brought back to walk in to cool down. REPEAT

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed some salt shakers not identified as salt. No points deducted.

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 ice scoop with a crack. CDI- PIC stated an order for a new scoop was already in place and should arrive today. No points deducted.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed lettuce and cut tomatoes above 45F on the prep line. PIC stated items are prepped then placed on the line. Make sure to cool items down to 45F in the walk in or freezer before placing on the line. Observed lettuce cooling in the walk in cooler covered in saran wrap. CDI - saran wrap was removed to facilitate cooling.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed black build up in gaskets. Clean all gaskets.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed 1 small pan of shredded cheese on serving line at 54 F. CDI - PIC discarded.

7-201.11 Separation-Storage - P Observed bottle labeled "Bathroom Cleaner" on prep counter in kitchen. Bottle was not located around food. CDI - Bottle was moved.

< Repeat. 3-501.15 Cooling Methods - PF Observed two pans of lettuce cooling in walk in cooler, covered, at 49 F. CDI- Lids were removed from lettuce. Lettuce was re-checked 30 minutes later at 46 F. Instruction provided to PIC on proper cooling techniques.

2-402.11 Effectiveness-Hair Restraints - Observed employees on prep line without hair restraints. Provide.

4-901.11 Equipment and Utensils, Air-Drying Required - C Observed lettuce spinner and large lettuce container to be stored wet. Allow to air dry before storing.

4-202.16 Nonfood-Contact Surfaces - C Observed laminate coating peeling on walk in cooler shelving. Facility just received new shelving to replace old.

; 4-602.13 Nonfood Contact Surfaces - C Observed minor build up on under side on walk in shelving. Clean.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf GENERAL COMMENT MAINTAIN FRONT SINK AT DRIVE THRU WINDOW STRICTLY FOR HANDWASHING.

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 FOOD PAN OF DICED TOMATOES FULLY COVERED IN WALK-IN UNIT AT 48F. TOMATOES WERE PREPPED ABOUT 1HR AGO AND PLACED IN WALK-IN COOLER. CDI BY ADJUSTING LID TO ALLOW FOOD TO VENT AND COLD AIR TO CIRCULATE FACILITATING RAPID COOLING 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf OBSERVED SLICED TOMATOES AND SLAW IN OPEN TOP UNITS AT TEMPERATURES ABOVE 45F. OPEN FACE UNITS AND FLIP TOP UNITS ARE INTENDED TO ONLY COLD HOLD FOODS, NOT COOL FOODS. CDI BY RETURNING ITEMS TO WALK-IN COOLER FOR RAPID COOLING AND SWITCH WITH PROPERLY COOLED REPLACEMENTS.

4-901.11 Equipment and Utensils, Air-Drying RequiredAfter cleaning and SANITIZING, EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD OBSERVED LARGE ORANGE SALAD SPINNER STORED UPRIGHT AS CLEAN WITH WATER STILL PRESENT INSIDE. CDI BY PIC INVERTING SALAD SPINNER TO BETTER ALLOW WATER TO DRAIN. .

4-501.11 Maintain equipment in good repair. Observed equipment no longer able to meet 4-1 & 4-2. 4-502.11(A) Maintain utensils in good repair. Observed utensils no longer able to meet 4-1 & 4-2. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. OBSERVED MULTIPLE SHELVING RACKS SHOWING SIGNS OF COATING PEELING AND SOME RUST. OBSERVED A COUPLE OF GREEN CUTTING BOARDS WITH HEAVY SCARRING AND SCALING. REPLACE ALL ITEMS

4-602.13 Nonfood Contact SurfacesNonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Observed some refrigeration gaskets with food debris present. Observed food debris collecting on interior bottom of reach-in freezer next to 1st drive thru window. OBSERVED SOILED FLOOR IN WALK-IN FREEZER. CLEAN ALL ITEMS

5-202.13 Backflow Prevention, Air Gap - P GENERAL COMMENT' PROVIDE A TRUE AIR GAP AT DRAIN PIPE OF 3 COMP SINK. DRAIN PIPE SHOULD NOT HANG BELOW FLOOR DRAIN LIP UNDER SINK.

3-305.11 Food Storage-Preventing Contamination from the Premises(A) Except as specified in ¶¶ (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (3) At least 15 cm (6 inches) above the floor.OBSERVED TWO BOXES OF CIABATTA BREAD ON WALK-IN FREEZER FLOOR. CDI BY STAFF REMOVING BOXES FROM THE FLOOR.

4-901.11 Equipment and Utensils, Air-Drying RequiredAfter cleaning and SANITIZING, EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOODOBSERVED LARGE ORANGE SALAD SPINNER STORED UPRIGHT AS CLEAN WITH WATER STILL PRESENT INSIDE. CDI BY PIC INVERTING SALAD SPINNER TO BETTER ALLOW WATER TO DRAIN.

4-602.13 Nonfood Contact SurfacesNonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.Observed some refrigeration gaskets with food debris present. Observed food debris collecting on interior bottom of reach-in freezer next to 1st drive thru window. CLEAN ALL ITEMS

4-101.19 Nonfood-Contact Surfaces4-202.16 Nonfood-Contact SurfacesGENERAL COMMENTObserved some shelving,around 3 comp sink area, starting to peel and show rust. REPLACE or PROFESSIONALLY RE-COAT SHELVING

4-602.13 Nonfood Contact SurfacesObserved some refrigeration gaskets with food debris present. Observed underside of shelf above 3 comp sink with sticky residue present. CLEAN ALL ITEMS

5-502.11 Frequency-RemovalGENERAL COMMENTIncrease the frequency at which the facility's recycling receptacle is dumped. OBSERVED CARDBOARD OVERFLOWING FROM RECYCLING CONTAINER