JACK IN THE BOX #6835

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf PIC unable to provide EHS with procedure on vomit/diarrhea response. CDI - EHS provided facility with copies in English/spanish. (0.5) For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.14 Post a handwash sign at each handsink. EHS observed missing hand wash sign by hand sink adjacent to WIC. CDI - EHS provided facility with handwashing signage in English/spanish. (0)

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed numerous clean pans stored wet and stacked on top of each other. EHS provided education. CDI - PIC removed wet pans and staggered them on the back prep table to adequately dry prior to storage. (0)

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. EHS observed broken tiles at can wash and in front of fryer in kitchen area. Repair. REPEAT. (1)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No certified food protection manager observed during inspection. (0) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed rotary slicer for lettuce soiled with food debris and stored as clean. All other food contact surfaces observed clean. CDI - PIC removed slicer and placed at three compartment sink to be wash, rinsed, and sanitized. (0) 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 .

3-501.19(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 EHS observed shredded lettuce held on time by fry station. EHS observed no time stamp indicating when lettuce was placed on time. EHS observed items held on time at make unit with dedicated timers for each item. EHS advised to follow procedures for TPHC and ensure all items placed on time have correct time stamp. CDI - Food employee stated lettuce was removed from cold holding thirty minutes prior to inspection. Food employee placed correct time stamp for lettuce. (1.5)

4-501.11 Maintain equipment in good repair. EHS observed low boy reach in cooler in disrepair. Repair. REPEAT.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. EHS observed doors left ajar to dumpster. EHS observed missing lid to dumpster. Keep doors closed and replace lid. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. EHS observed ice machine and numerous wooden pallets stored on dumpster pad. Remove.

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. EHS observed broken tiles in can wash, beside WIF, and by Togo window. EHS observed grout missing on tiles in front of fryer. EHS observed hole in the wall by back Togo window. Repair. REPEAT. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. EHS observed A/C vents throughout kitchen and dry storage area accumulating black residue and debris. EHS advised to increase cleaning frequency to avoid accumulation. (1)

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand sink on the cook line. CDI- PIC replaced paper towels. **REPEAT**

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed facilities thermometer was not functioning. CDI- PIC was able to change batteries and thermometer functioned correctly.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed several plastic containers in clean dish storage stacked wet.

4-501.11 Maintain equipment in good repair. Observed a large amount of ice build up on the bottom of the RIF on the cook line. Observed lowboy unit on the cook line holding temperature at 70F. Staff stated that the unit has not been functioning properly. Repair/Replace equipment as soon as possible.

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 fryers and grill. More frequent cleaning is recommended. **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 damage tiles and low grout throughout the kitchen. Cracked base boards behind dry storage shelves. **REPEAT** 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris build-up under shelves in dry storage area and build-up collecting in corners and in back area where sodas are stored. Increase cleaning frequency. **REPEAT**

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed missing light shields on two lights in the dry storage area. Replace as soon as possible.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF EHS observed that a new hire at the facility had not undergone employee health training. Food employee stated that they have been working for approximately two weeks and has yet to complete the provided online training from the facility, sign any employee health agreement or any other verifiable training for employee health. CDI- EHS provided education to PIC on the importance of training employees before they handle food. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 their hands for 5 seconds. EHS notified PIC. CDI- PIC had employee rewash their hands for at least 20 seconds. 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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand sink by the 3-compartment sink. CDI- PIC replaced towels at hand sink. **REPEAT**

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple stacks of metal and plastic pans with food debris inside the pans and a sticky residue outside the pans. Pans were stacked so sticky residue was touching the food contact surface of the containers. Observed a tomato slicer, stored as clean, with visible pieces of tomato stuck in the blades. CDI- PIC moved items to the 3-compartment sink to be washed, rinsed, and sanitized. **REPEAT** *Full Points* For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded lettuce and shredded cheese holding above 41F on the line next to the fryers. PIC stated that the items had been out for prep. PIC placed items in standing reach-in cooler next to line to cool. EHS checked products 60 minutes later and they had risen in temperature, likely due to continued use. CDI- Items were placed on TPHC. PIC Kassidy stated that they have a work order inf or the unit because the door doesn’t latch properly and this could be why the items rose in temperature. **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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures for TPHC onsite during the inspection. CDI- PIC Kassidy was able to provide documents once onsite. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 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 TPHC label for shredded lettuce and sliced tomatoes. EHS observed a date mark sticker from 05/18 with a discard of 05/19. PIC stated that the items should have had a new TPHC label put on when they went on the line, the original sticker is for use in the WIC. CDI- PIC voluntarily discarded the lettuce and tomatoes and put out fresh product at 41F and labeled with start and discard time. **REPEAT** See comments section for additional notes.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed two pans of tacos thawing on the back counter near the 3-compartment sink. PIC stated that the items were thawing. CDI- EHS provided education on proper thawing methods and items were moved to the WIC.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed several dead insects in the back dry storage area. Remove dead pests.

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

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed multiple plastic pans and plastic lids stacked wet in clean dish storage. CDI_ PIC took items to dish pit to be washed, rinsed, and sanitized.

4-501.11 Maintain equipment in good repair. Replace torn gaskets present on the upright freezer door and the reach-in freezer door near fryers. **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. Heavy buildup of grease on surfaces around cooking equipment. Clean nonfood contact surfaces more frequently. Observed food debris and rusting on shelves holding clean dishes. Repair/replace as soon as possible.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open during inspection. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed a mattress and other debris in the dumpster area.

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 cracked and missing tiles in front of the fryer station. Observed low grout in front of fryers and in areas around the kitchen. Repair as soon as possible. 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 a heavy amount of food debris and grease build-up under equipment on the cook line, under frying equipment, and under shelves in the dry storage area. Increasing cleaning frequency is recommend.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed a heavy amount of dust built up on ceiling tiles and air intake vents throughout the kitchen. Increased cleaning frequency is recommended.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand washing sink in men’s bathroom and at hand washing sink near 3-compartment sink during inspection. Paper towels must be available at all hand washing sinks. CDI - PIC placed rolls at sinks. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Plastic hot holding trays have grease buildup on them but were being stored as clean. CDI - Pans taken to 3-compartment sink to be re-washed. Recommend establishment buy new trays that may be easier to clean. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Ham in bottom of small sandwich cooler measured 45F. TCS foods in cold holding shall measure 41F or less. CDI - Ham moved to walk-in cooler to cool down. 0 pts. 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 .

3-501.18 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 Bean salsa in walk-in cooler was dated as being prepared on 9-27 and had not yet been discarded. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - PIC discarded bean salsa. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(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 Establishment uses TPHC for lettuce. Procedures state that the time is to be kept by using the timers at fryer station. Timer was off at beginning of inspection. CDI - PIC started timer. She stated he placed the lettuce there 15 minutes ago. REPEAT

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee was preparing food with bracelet on wrist. Food employees must not wear jewelry on their hands or wrists. 0 pts.

4-501.11 Maintain equipment in good repair. Replace torn gaskets present on the upright freezer door and the reach-in freezer door near fryers. 0 pts.

5-205.15 Maintain a plumbing system in good repair. Urinal is leaking from bottom in men’s restroom. Repair urinal. 0 pts.

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. Floor tile damage and worn grout in front of fryers. Repair/replace broken floor tiles and re-grout where grout is low. REPEAT

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. PIC at beginning of inspection did not know where employee health policy or TPHC procedures were. Also, several risk factors were not being controlled or corrected by PIC - using TPHC properly, cleaning food-contact surfaces, hand washing, and date marking. CDI - PIC educated on the duties required of the person in charge. 0 pts. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC does not have active ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (B) Wash hands after using the toilet room.- P Employee observed returning from restroom and did not wash hands before handling clean utensils. Employees must wash hands upon returning to the kitchen from the restroom. CDI - Employee educated and he washed his hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towels not at hand washing sink in kitchen and at hand sink in women’s restroom. Hand washing sinks must be equipped with paper towels. CDI - PIC placed paper towels at hand washing sinks.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Some utensils and food-contact equipment had grease residue or food residue on them - plastic hot holding trays, tomato slicer, and metal baskets. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Utensils placed at 3-compartment sink to be re-washed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 1 piece of chicken in hot holding measured 127F. TCS foods in hot holding shall measure at least 135F. CDI - PIC discarded chicken. 0 pts. 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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Bag of lettuce in upright cooler and tray of deli ham in bottom of small sandwich cooler were missing date labels. TCS ready-to-eat foods must be labeled with prep date, and used or discarded within 7 days. CDI - PIC discarded ham and placed prep date of bag of lettuce. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 Lettuce being held using TPHC had 3 hours 59 minutes left on the timer, but the lettuce measured 69F. The lettuce is pre shredded and should have been 41F at the beginning of TPHC. CDI - Lettuce discarded. Different circumstances to last inspection so half credit taken.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Spray bottle of cleaner/destainer observed on prep table beside thawing tacos. Store toxic chemicals separately from food preparation areas. CDI - PIC moved spray bottle to chemical storage shelf. 0 pts.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Tacos were being thawed sitting on prep table during whole inspection. TCS foods must be thawed in refrigeration, or under cold, running water that measures 70F or less. CDI - Tacos moved to walk-in cooler. 0 pts.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Several different dead bugs observed in around the cash register at the first drive thru window. // 6-501.111 Keep the premises free of insects, rodents, and other pests. Several flies in establishment during inspection. Maintain premises free of pests. 0 pts.

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. Knife was being stored in between space between prep table and sandwich cooler. Surface where knife was touching had heavy buildup on it. Store in-use utensils on a clean surface. CDI - Knife taken to 3-compartment sink to be washed.

4-501.11 Maintain equipment in good repair. Upright freezer beside grill has torn gasket on door. Replace torn gasket. Dry storage shelf is being supported by wooden planks. Repair/replace shelf. 0 pts.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Heavy buildup of grease on surfaces around cooking equipment, hot holding equipment, and on bun toaster. Clean nonfood contact surfaces more frequently.

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. Broken floor tiles and low grout between tiles around the fryers. Reseal hand washing sink to wall in women’s restroom. // Clean vents, wall behind 3-compartment sink, and the grease buildup on walls/floors underneath and behind equipment along line. Clean physical facilities more frequently. REPEAT 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf EHS observed no written vomit and diarrheal procedures. CDI EHS gave poster to PIC to post in establishment. -.5 points For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. EHS observed employee drink on food prep station. -.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 buildup of debris and food residues on insides of microwaves. Clean. 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 EHS observed lettuce in reach in cooler with no date mark. PIC states lettuce was made two hours prior to inspection. CDI correct date mark was placed on container. EHS observed container of ham in lowboy with no date mark. PIC could not answer when it was made. CDI ham was voluntarily discarded. Repeat -3 points 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 .

3-501.19 (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. EHS observed no TPHC written procedures for TCS foods. CDI EHS printed out TPHC document for establishment. Repeat -3 points TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-502.11 Waste receptacles shall be emptied at a frequency to preclude strong odors or pest harborage. EHS observed overflow of trash around dumpster area. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. EHS observed waste laying around dumpster 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 general cleaning needed in hard to reach areas such as shelving, walls, and below equipment and dry storage shelving through facility. Repeat -1 point

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 2 employees not vigorously rub hands for required time and 2 employees turn faucet off with their bare hands. CDI, employees rewashed hands. 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 .

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed drying device in restroom not functioning. CDI, disposable towels provided.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed red substance on packaging of tacos and some tacos with packaging open. PIC suspected it to be sauce from containers stored next to it. CDI, tacos voluntarily discarded. Ensure food is stored in wrappings, packages or covered containers.

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 buildup of debris and food residues on insides of microwaves. Clean.

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 cheese sauce with discard date of 9/30. Observed container of cooked chicken not date marked. CDI, foods voluntarily discarded. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(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 lettuce held on TPHC but written procedures not followed. CDI, lettuce voluntarily discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bread stored on shelf less than 6 inches from the ground. Adjust shelf to provide required clearance.

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

4-501.11 Maintain equipment in good repair. Observed drying device for hands not working in restroom. Repair.

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 general cleaning needed in hard to reach areas such as shelving and below equipment and dry storage shelving through facility.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf. PIC was not able to immediately state reportable illnesses and symptoms. No employee health policy was visibly posted in facility. Multiple items in WIC were not date marked and PIC did not know when items were prepped. PIC did not know when milkshake mixer was last washed and stated that it had been a while. PIC stated that lettuce and cheese for tacos is placed out in ambient temperature, held there for lunch, and placed back in reach in later. Cheese and lettuce were 58 F and 63 F, respectively. CDI - PIC was able to locate posted symptoms after searching through office. EHS provided new employee health poster with reportable illness and symptoms and reviewed with PIC. Prep date was determined after reaching out to an employee not present during the inspection and items were date marked. Milkshake mixer was washed before next use. EHS reminded PIC that cold food must be kept cold and TCS food that is held out at ambient temperature must be done per TPHC guidelines. Food above 41 F was voluntarily discarded. A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P. Observed employee place raw beef patties on grill before proceeding to handle fully cooked beef patties without washing hands. CDI - EHS intervened and reminded employee to wash hands between handling raw and ready-to-eat food. Employee washed hands before continuing.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels or alternative hand drying method at hand sink in male and female restrooms. CDI - PIC added paper towels.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed employee use sanitizer at approximately 0 ppm quat sanitizer to sanitize milkshake mixer attachment. CDI - sanitizer was remixed at approximately 200 ppm and milkshake mixer was sanitized. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sliced American cheese and lettuce in prep counter above 41 F. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 trays of egg rolls and cooked chicken and containers of lettuce, tomato, and corn in WIC without date marks. REPEAT. CDI - PIC was able to verify prep date for items after reaching out to employee who was not present during inspection. PIC added date marks. 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 .

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed box of bread and box of chicken patties stored in WIF under leaking condenser line. CDI - PIC moved boxes. No contamination was observed. 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 fries and hash browns stored on floor in WIF.

4-501.11 Maintain equipment in good repair. Observed leaking condenser line in WIF. Ice accumulation was observed on floor below leak. 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed two food containers with significant cracking and damage on rack with other clean equipment and utensils. CDI - PIC voluntarily discarded containers.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered receptacle in female restroom.

6-301.11 Provide soap for handwashing at each handsink. - Pf. Observed no soap at hand sink next to walk-in cooler. CDI - PIC re-stocked soap dispenser.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed hashbrowns at 121 F at hot holding. CDI - PIC voluntarily discarded food.

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. 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 TCS foods such as diced chicken (8/22) and fajita chicken setup (8/25-8/31 discard time: 10:33 am) past 7 day requirement. CDI - PIC voluntarily discarded foods.

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. Observed containers of cut lettuce cooling tightly covered inside walk-in cooler. CDI - EHS educated and products uncovered to facilitate proper cooling to < 41 F.

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 dark grey build-up on non-food contact surfaces of soft drink station in lobby.

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

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 grease build-up on flat top grill hood vents. Also observed floors underneath kitchen cooking equipment in need of cleaning.