WENDY`S #38

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two buckets of sanitizer without a label. PIC stated she forgot to follow through with her employees to make sure label was added. CDI- PIC labeled sanitizer buckets.

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 drying racks for clean dishes and storage racks in the WIC to have an accumulation of dust and debris. Increase cleaning frequency. REPEAT.

-REPEAT- 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed drive-thru drink dispenser with a buildup of syrup and debris. PIC to address cleaning frequency.

4-501.11 Maintain equipment in good repair. Observed ice buildup on condenser unit in walk-in freezer. Technician on site to address icing issue by end of inspection.

-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 pooled water and food debris in empty low cooler on 2nd prep line. PIC had employee clean and sanitize interior of cooler.

5-501.15 Provide dumpster, waste containers that are of sound construction. Observed heavily dented dumpsters. PIC to work with dumpster servicing company to replace units.

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 two employees scooping chicken nuggets and fries into containers with their fingers touching the food products. CDI - Manager has instructed employees to use gloves while scooping food.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed heavy syrup debris and microbial growth inside of the drink machine dispenser.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 45-46 degree blue cheese and shredded cheddar in the prep cooler. CDI - Items were voluntarily discarded. Improvements made in cold holding from previous inspection.

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 preparing food while wearing bracelets or rings.

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

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 heavy food debris in the bottom of the reach-in freezer.

5-205.15 Maintain a plumbing system in good repair. Observed a leak coming from the water filter above the prep sink.

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 prepped at 9:58AM cooling in WIC above 41F past the 4 hour cooling parameter, see temp chart. *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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Sliced Tomatoes, Chili, Cole slaw, and Raw Beef Patties above 41F, see temp chart. WIC with an ambient temperature of 47F. *CDI - PIC voluntarily discarded items. PIC placed work order and called maintenance to repair WIC Unit. Maintenance is repairing unit as EHS is typing report. EHS will conduct follow up visit to verify unit is fully operational, producing proper cold holding temperatures. 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* 3-501.19(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 - Sliced American cheese, Chili, and nacho cheese held on time without a label indicating the time that the items were removed from temperature controlled environment. *CDI - PIC stated items were switched 30 minutes ago after lunch rush and labeled start times on 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 - Sliced tomatoes prepped at 9:58AM cooling in WIC above 41F past the 4 hour cooling parameter, see temp chart. PIC noticed unit was a little high in temperature this morning and didn’t conduct follow up checks on cooling product to notice WIC was not operating properly. Therefore, items weren’t cooling in proper equipment. *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 .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf- *Observed - Food Employee dump soiled sanitizer bucket into handsink. *CDI - EHS educated food employee on proper uses of handsink.

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 - Chicken nuggets without time displaying when item was removed from temperature controlled environment. *CDI - PIC started 30 minute timer. NOTE: No points deducted due to hold time being for only 30 minutes and chicken nuggets temped above 135F.

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 food stored on the floor of WIF. *CDI - PIC removed boxes from the floor of WIC placing items 6 inches above the floor.

*REPEAT* 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. *Observed - Food employee engaged in food prep without a hair restraint. *CDI - PIC provided a hair net for employee.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed food handler used gloved hands to place chicken nuggets in to go container, then proceed to go to the drive thru window and open the window with her gloved hands, then went back to the fryer area and continued food prep with the same gloves. CDI - EHS has educated the food handler on when to wash their hands. The food handler removed their gloves and rewashed their hands.

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed the chili did not reach 135F throughout the product within 2 hours. Temp ranged from 88- 138, but when mixed the chili dropped. CDI - PIC discarded. Store occasionally to distribute the heat properly.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead fly on exterior of thawing product in the walk in cooler. CDI - PIC removed the dead fly.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food handler with bracelets on and prepping food. CDI EHS educated employees and they removed jewelry. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handler without hair restraint while prepping food.

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 exterior (handles and gaskets) and interior of refrigeration and reach freezer accumulating food debris and residue. Clean and maintain.

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 2x large containers of chili with no label in the walk in cooler, PIC stated these products were from last night. CDI- products labeled during inspection. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 1x chemical bottle with no label. CDI- bottle labeled as degreaser.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in facility. EHS discussed frequency of pest control service, may need to increase if flies continue to be an issue in facility. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several plastic and metal containers wet stacked at clean dish shelving.

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 sides of fryers and equipment near fryers/holding areas with significant buildup, in need of cleaning. Observed gaskets on reach in units, gaskets on walk in cooler and area where gaskets meet door in need of cleaning. 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 floors behind cooking equipment in need of cleaning. REPEAT. Note: points left at half demerit, overall cleanliness for floors/walls/ceilings, just a couple of areas needing additional cleaning. Improvement from previous inspection.

6-301.14 Post a handwash sign at each handsink. Observed no sign at front hand sink. CDI EHS provided a sign.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed 2 pans of raw hamburgers stored above RTE food in WIC. CDI PIC moved hamburgers. For more information on food storage order please visit: http://meck.co/FoodSafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hamburgers, lettuce, cheese, and tomatoes above 41F in WIC in a cart from last night. CDI PIC voluntarily discarded. REPEAT 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 .

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 cart with trays of TCS foods from last night put in WIC with no date mark. CDI PIC voluntarily discarded 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in facility. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple trays of buns less than 6 inches above the floor in the outside freezer storage. PIC said she would tell delivery person to but a empty crate under racks of buns.

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 food with a watch and ring on. CDI EHS educated employees and they removed jewelry.

4-501.11 Maintain equipment in good repair. Observed torn gasket on low reach-in in the front area. Observed ice on floor and wall of WIF. PIC Stated the compressor is leaking. PIC has already put in a work order.

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 outside of equipment throughout, Fry area walls, bottom of tall and low reach in coolers and freezer throughout, and inside of microwave with large amount of build up and debris. REPEAT

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door 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 vents near fry area with large amount of buildup. 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. 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 lettuce and tomatoes cooling at a rate of 0. CDI- Items placed in the walk in freezer.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ Observed 3 trays of chicken breasts and 2 bins of nuggets holding below 135F. CDI- Items placed on TPHC.

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 sliced white cheese, regular sliced cheese and burgers in the prep top holding above 41F. CDI- Items placed in the cooler to cool.

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 lettuce and tomatoes cooling while covered. CDI- Uncovered.

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

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 outside of units throughout in need of cleaning. Observed gaskets in need of cleaning. Observed interior of the low reach in, in need of cleaning. Observed fry station cheese area and chili area in need of cleaning.

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 of the walk in cooler and freezer in need of cleaning. Observed vents over the fries and nuggets in need of cleaning. Observed upper plate of the drink machine in need of cleaning.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. Observed food holding at 60F and above in the prep top and low reach in units, observed employee touch raw eggs then go to handle other items, observed eggs holding below 135F, Observed no employee health or vomit/ diarrhea plan, Observed no time stamp being used for items on TPHC, observed no variance for cheese on TPHC. EHS corrected/ educated all items during inspection.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf Observed no EH Policy. CDI - EHS left copy.

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 Observed no vomit/ diarrhea plan. CDI- EHS sent copy

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee touch raw eggs with bare hands, then go to put on gloves without a hand wash. CDI- Hands washed.

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

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 lettuce containers (3), tomatoes, cheeses (3) and slaw containers (2) holding above 41F. CDI- Items placed in the walk in freezer for rapid cooling. Items were prepped and placed into the prep top/ low reach in unit at 6:00am. Items were prepared for lunch. TPHC for items did not start until 10:15am.

Observed no time stamps for eggs placed to time. Observed no time procedures for eggs placed on time. PIC stated time not temp is used for the eggs. PIC could not find procedures. CDI- Eggs added to procedures.

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

4-501.11 Maintain equipment in good repair. Observed low reach in and prep top unit holding above 41F. Ambient air temp was 60F. Get fixed before use. Items on top will be placed on TPHC

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 fryers in need of cleaning, gasket under heat lamp in need of cleaning. tall and low reach in unit in need of cleaning.

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 vents in walk in freezer in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sour cream in the reach in at the front holding at 45F. It was put in there this morning at 10am says employee. This unit is connected to the prep line station and it was holding food below 41F. Sour cream bin is far away from fans and could be why it was not holing well. CDI-PIC voluntarily discarded and will move sour cream in the drive thru reach in.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a small roach in the office. REPEAT.

4-501.11 Maintain equipment in good repair. Drawer to the dry goods under the HH chili is broken-both gaskets are loose. WIF has ice building up on the floor, ceilings, door and food. WIC door is dented. HS near the 3-comp is leaking out of the side-may need to be resealed. The mop sink has a leak. All prep units don't close properly due to gaskets. PIC explained they are getting a full remodel in the next few weeks (EHS can tell because the dining room is remodeled.) 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 fryers with a build-up of grease, equipment gaskets have black build-up and food debris. Prep unit handles and around the edges of equipment have grease. 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 floor tiles broken and holding water and areas of low grout throughout facility. REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food employee get water out of the handsink for washing the floor. CDI-EHS explained the problem to PIC and they stopped them, told them it's only for handwashing and they used the 3-cop sink afterwards.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed tomatoes over RTE lettuce. CDI-PIC moved container of lettuce to where it was under RTE foods. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs over RTE chili and beans. CDI-PIC moved eggs tot he bottom shelf.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed WIC holding between 47-49F ambient air temp. PIC said they manager last night had noticed it was hot and they already called maintenance. PIC voluntarily discarded all TCS foods, voluntarily closed and maintenance came while EHS was on site. They moved frozen or in temp food to the freezer and kept freezer door open to help cool WIC. CDI-maintenance was on site and fixed WIC while EHS was there.

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 eggs, cheese, lettuce, tomatos being used for time with no time stamps on anything. CDI-PIC voluntarily discarded due to temp abuse.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the kitchen, and very small-nit like bugs on one of the milkshake machines. They do not use it for this reason and pest control does not know what it is.

4-501.11 Maintain equipment in good repair. WIC is not holding temp. Drawer to the dry goods under the HH chili is broken-both gaskets are loose. WIF has ice building up on the floor. WIC door is dented. HS near the 3-comp is leaking out of the side-may need to be resealed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fryers with a build-up of grease, equipment gaskets have black build-up and food debris. Prep unit handles and around the edges of equipment have grease.

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 large amount of food underneath the fry station-grease, fries etc. 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 floor tiles broken and holding water.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink next to ice machine. CDI: PIC provided paper towels.

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed white queso not reheated to 135F. PIC stated product placed in steam well for reheat @9am. CDI: Education provided and PIC finished reheating product to above 135F in microwave- 138F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chili being held below 135F in steam well. Product prepared @7am. CDI: Education provided, PIC reheated chili to above 165F in steam well, and turned up temp on steam well. REPEAT VIOLATION.

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 food employee date label TCS foods on make line upon arrival for inspection. Products with various prep dates. CDI: Education provided. **Going forward, failure to date label TCS foods immediately upon prepping can result in food being discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sliced tomato and leaf lettuce being cooled in walk-in cooler covered in plastic wrap. CDI: Education provided and product vented for rapid cooling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few fruit flies throughout facility. Observed dry mouse dropping in corner behind ice machine.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employee push trash can to an area, then go to touch raw hamburgers without and handwash or glove use. CDI-EHS intervened and food employee washed hands and added gloves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed reach in unit holding cheese and half/half above 41F. Ambient air was 42F. CDI-PIC voluntarily discarded cheese, half and half required no refrigeration. PIC will not use until it is fixed for TCS items.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in the dining room. PIC did not sign due to Covid protocols.

4-501.11 Maintain equipment in good repair. Ice building up in the walk in frezer. Dent on the door in the WIC. Can wash hose had plastic wrapped around it to keep it from leaking.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed womens bathroom in need of cleaning.

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 low grout throughout kitchen.

4-702.11 Before Use After Cleaning - P Observed sanitizer water with metal pans in it at 0ppm. PIC said they woudl add fresh, sanitizer only read 50PPM. PIC checked and the cap was on wrong. CDI-PIC fixed sanitizer nozzle and added fresh sanitizer water and it read 400PPM

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed reach in by the drive, the fan is frozen, holding milk products at 46F. The meat cooler holding food at 46-55F. CDI-PIC voluntarily discarded all milk product, PIC said meat was put out at 1pm, moved to the WIC and the rest in the top part of the cooler will be used within 4hrs. REPEAT.

4-501.11 Maintain equipment in good repair. Observed prep unit across from the make line with a bucket catching weater underneath. Observed reach in by the drive, the fan is frozen, holding milk products at 46F. The meat cooler holding food at 46-55F. Ice build-up in the WIF. PIC did not sign due to Covid protocols.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed WIC shelevs in need of cleaning, gaskets on the prep units need cleaning, stand up has food debris in the bottom.

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 areas of low grout throughout kitchen.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed tomatoes stored above RTE lettuce in an open plastic container. CDI-PIC chanegd storage order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed reach in holding at 50F near the drive thru. CDI-PIC voluntarily discarded all milk products and will not be using machine for TCS foods until it's fixed.

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 two containers of lettuce stored covered in the WIC above 41F. CDI-PIC explained they were put in there 2 hours ago, and they uncovered. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the kitchen area. PIC did not sign due to Covid 19.

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

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed wet stacking in the dish area.

4-501.11 Maintain equipment in good repair. Observed WIC with condensation build-up, walk in freezer with ice build-up and one of the lights are out, condensation the air vent in the kitchen area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the prep units with food debris on the inside and outside.

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 walls, ceiling in need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed food debris on the tomato slicer while it was stored as clean. CDI -slicer was taken back to the 3 compartment sink to be rewashed.

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 containers of lettuce and a large container of salad cooling in the walk in cooler while covered with saran wrap and a lid. CDI - lid and saran wrap was removed to facilitate cooling; see temperature chart.

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 food and a bag of fries stored on the floor in the walk in freezer.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed an employee working with food without wearing a hair restraint.

General comment 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed 2 containers stacked wet.

General comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the walk in cooler shelves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed reach in unit at the drive thru area maintaining an internal temperature of 45F with sour cream inside at 44F. CDI- removal to cool down. PIC to have unit checked for service to maintain at 45F and below. CH approval has improved since last inspection and implementation of TPHC procedures.

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 bags of cooked hamburger patties inside the walk in cooler without date labeling. CDI by vol disposal. 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 one bag of cooked hamburger patties stored with a discard date of yesterday. Observed recently prepared pans of sliced tomatoes, spring mix, etc, marked with an incorrect date of tomorrow. CDI- by vol disposal.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottled labeled "Sanitizer" with a purple cleaning solution. CDI by vol disposal. REPEAT

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one wiping cloth stored in compartment on front line with single service containers. CDI by disposal.

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 broken light shield inside the walk in cooler. 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed detailed cleaning needed for food debris on the floor of the walk in cooler and walk in freezer.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Provide designated area for employee personal items. Observed employee personal food stored on shelving with facility food items in the walk in cooler. CDI by disposal.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer vat reading 0 ppm QAC during inspection while utensils were soaking in it. CDI: Vat emptied and filled with sanitizer reading 200 ppm QAC.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cheese sauce and mushrooms on both prep lines holding below 135F, as well as chicken strips holding below 135F. CDI: Products voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods on right prep unit holding above 41F and the entire back row of TCS items on left prep unit holding above 45F. All out of temperature TCS items were voluntarily discardd. (See temp chart for details) VERIFICATION REQUIRED within 10 days to determine compliance.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a bottle of purple chemical labelled as sanitizer. CDI: Chemical dsicarded.

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 of walk in freezer.

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 a watch while woring with food. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food buildup on prep units, cooking equipment and shelving near cook line.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two containers in the clean dish area stored as clean with food residue such as dried on chili sauce present on the containers. Items were taken for recleaning. EHS did not observe any other issues with food contact surface cleanliness, only half points deducted.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed chili reheating in a hot hold well for approximately 30-45 minutes at a temperature of 90F. Chili must be reheated to 165F within 2 hours. EHS observed the water of hot hold unit at less than 165F, thus it would be impossible due to thermodynamics for the chili to reach 165F through heat transfer. PIC elected to place the chili in the rear hot well used and designed for reheating foods. Proper time/temperature was observed EHS also observed a steam well unit used for reheating with cheese sauce and meat present reheating while the unit was not turned on. EHS had employees reheat the items on the stove top to 165F and then place the items into the now powered unit.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees in the food prep area handling food while wearing wrist watches. EHS informed PIC who had the employees remove the watches.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker debris present on the interiors of stacked plastic containers in the clean dish area. Observed lettuce debris present on the interior of a large plastic container in the salad prep area.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chili on the prep line at 128F. Item reheated to 165F. Maintain chili product at 135F as it contains potentially hazardous ingredients.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested plastic containers in the clean dish area. Items were unstacked and allowed to dry during inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy black residue accumulation on the gaskets of the prep line reach in coolers.

2-301.14 Wash hands after activities that contaminate them. -P Observed fry station employee pull cell phone from pocket and return to preparing food without washing hands. CDI employee instructed to wash hands.

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 at fry station touching fries with bare hands while packing fries in box. Observed employee loading fries in bags touching fries with bare hands. CDI employee at fry station washed hands and donned gloves. Gloved employees or utensils should be used to pack exposed ready-to-eat items if bare hand contact cannot be eliminated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one side of prep cooler not holding product below 45F. See temperature chart for temperature observations. CDI all items voluntarily discarded. REPEAT VIOLATION. VERIFICATION REQUIRED. RISK CONTROL PLAN SENT TO PIC. VIOLATION MUST BE CORRECTED AND REMAIN CORRECTED OR INTENT TO SUSPEND WILL BE ISSUED AT VERIFICATION VISIT OR NEXT INSPECTION.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one container of sanitizer not labeled.

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 grout deeply grooved in several areas of kitchen.

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 two employees wash hands for less than 15 seconds. One employee recontaminated hands when turning off hot and cold water. CDI PIC discussed proper procedures and required employee to rewash hands. 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee handling trash cans and several trash bags then not relocate containers of raw bacon to the walk-in cooler without washing hands between activities. CDI PIC discussed proper handwashing frequency with employee and required employee to properly wash hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed both sides of prep cooler/sandwich stations not holding products below 45F. See temperature chart for temperature observations. CDI items voluntarily discarded. Maintenance technician arrived during inspection. VERIFICATION REQUIRED.

3-502.11 Variance Requirement - PF Observed two containers of cheese holding above 45F, not labeled with time removed from temperature control. CDI cheese containers labeled with time removed from temperature control. REPEAT VIOLATION. VERIFICATION REQUIRED.

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C Observed fly paper with dead flies stored in direct vicinity of prep sink and prep table areas. CDI fly paper removed.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in-use wiping cloth at grill in QAC based sanitizer at less than 200ppm.

4-501.11 Maintain equipment in good repair. Observed split gasket on reach in cooler near 3 compartment sink. Observed large stand up salad cooler door not closing properly. Observed two prep station not holding below 45F.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces throughout facility collecting food and grease debris; shelves, gaskets, cooler handles, etc.

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 FRP pulling from wall at threshold to dry storage room. Observed grout deeply grooved in several areas of kitchen. 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 and walls in need of cleaning under, behind and around all equipment; 3 compartment sink, reach-in coolers, friers, grills, shelves in dry storage room, etc.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine collecting black debris on inside surfaces.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed secondary prep line holding all products above 45F. See temperature chart for temperature observations. CDI TCS products voluntarily discarded.

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

3-502.11 Variance Requirement - PF Observed two containers of tempered cheese holding above 45F, not labeled with time removed from temperature control. CDI cheese labeled properly.

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 on both prep lines holding at 57F. Cool lettuce before placing on prep line. Reduce time products are held out of temperature control when setting line.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cooler at drive thru holding all items above 45F. Observed lettuce on prep line cooler above 45F. CDI items in drive thru cooler voluntarily discarded. CDI lettuce placed in walk-in to rapidly cool.

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

8-103.12 Conformance with Approved Procedures - P,PF Observed three containers of cheese tempering and not properly labeled. CDI containers properly labeled.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several employees wearing a wrist watch. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed grill cook preparing food without hair restraint.

4-501.11 Maintain equipment in good repair. Observed split gaskets on equipment throughout facility. Observed reach-in cooler in drive thru area not holding products below 45F. Observed condensation leak on cooler beside grill top.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer stored clean with food debris stuck to blade surfaces in need of cleaning; CDI slicer pulled and placed in dirty dish pit.

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout establishment. Observed ants in kitchen area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed potatoes stored in boxes stored directly on floor in kitchen area. CDI potatoes stored above floor.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning issues to PHYSICAL FACILITIES. (Observed floors, walls throughout in need of general cleaning)

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC on site not certified in food safety training.

7-201.11 Store toxic materials to avoid contamination. -P Observed restroom cleaner and all purpose cleaner stored on prep table and on prep sink drain board. CDI all cleaners stored in designated area when not in use.

T6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen area.

2-302.11 (A) (B) (A) FOOD EMPLOYEES shall keep their fingernails trimmed, filed, and maintained so the edges and surfaces are cleanable and not rough. Pf (B) Unless wearing intact gloves in good repair, a FOOD EMPLOYEE may not wear fingernail polish or artificial fingernails when working with exposed FOOD. Pf Observed staff having fingernail polish and / or artificial nails and not wearing gloves with exposed food. CDI staff doned gloves .

2-301.12 Follow the cleaning procedures to adequately wash your hands.-P Observed employees wash hands and recontaminate by turning faucet handles off with bare hands. CDI education, all staff properly washed their hands. 2-301.14 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed employee adjusting clothing and re-tying apron and continue food prep without washing hands. (these items are not clean and hands should be washed after adjusting). CDI staff educated and observed using proper (when and how to wash procedures)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer stored clean with old food debrsi stuck to surfcaces. CDI slicer pulled an placed int dirty dish pit. Observed containers stored clean woth food debrsi stuck to surfaces; CDI containers placed into dirty dish pit

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

(general comment) 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups stored with no protection from customer contamination on display near drink station.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning issues to PHYSICAL FACILITIES. (flooring in need of general cleaning) (ceiling on back line leaking / dripping through tiles onto floor in need of cleaning / repair); Observed wall and flooring near / at three compartment sink collecting food debris in need of cleaning.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed a sanitizer spray bottle at 0ppm. CDI by refilling at 200ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut leaf lettuce, sliced tomatoes, chopped lettuce and cooked broccoli all stored on the prep line above 45F. CDI by moving to the walk in cooler to properly cool down.

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 Paperwork was found by the EHS stating sliced cheese may be tempered for 8 hours with time documentation. Observed only one pan of sliced cheese labeled with a time pan on line B was not time labeled. CDI by properly time labeling.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Properly cool down products inside the walk in cooler. Prep coolers are not sufficient equipment to rapidly cool down. CDI by moving products into the walk in cooler.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Provide an air thermometer inside the prep line coolers.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Floor area near the drive thru area has an odor advised to ensure the floor drain is regularly cleaned.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food residue build-up on plastic pans stored as clean. CDI by wash, rinse, and sanitize.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sliced tomatoes and cut lettuce on line cooler stored > 45F. CDI by discard. REPEAT VIOLATION

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 bags of beef (for chili) in walk-in cooler without date mark. CDI by date marking.

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 If TPHC procedure is being used for foods held out of temperature, then a TPHC procedure must be provided.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed incorrectly labeled bottle of chemical cleaner. (labeled as sanitizer). 7-201.11 Store toxic materials to avoid contamination. -P Observed chemical cleaner stored above raw hamburger cold box. CDI relocated to chemical storage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sliced tomato and lettuce stored on line cooler >45F. PIC stated that they were using a TPHC procedure, but not documentation produced. CDI by not overfilling containers on the line. SEE ITEM #22.

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/PfNo written procedure provided.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal item (electronic cigarette) storedon food service equipment.

2-103.11 (M) Person in Charge-Duties- PIC must be knowledgable of employee health policy and its contents. PIC could not name 5 symptoms and 5 diagnosed illnesses. CDI by reviewing employee health policy requirements with PIC.

2-401.11 Eating, Drinking, or Using Tobacco- Store employee beverages in a designated location away from food storage and prep. Observed employee beverage stored in reach-in freezer. CDi by removing beverage.

4-703.11 Hot Water and Chemical-Methods- Sanitizer must be maintained at 200-400ppm QAC. Observed sanitizer testing at 50ppm in 3 comp sink and sanitizer pans. CDI by PIC using chlrorine packets at 3 comp sink. Tested at 50ppm. Warned PIC not to mix QAC sanitizer with chlorine sanitizer.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness- Observed sanitizing solution in 3rd compartment to test at close to 0ppm, observed wiping cloth bucket with low strength sanitizer also. A quaternary ammonium compund solution shall have a concentration as specified under 7-204.11 and as indicated by the manufactuers use directions in the labeling. CDI by refilling compartment and bucket.

3-501.19 Time as a Public Health Control- Observed sliced tomatoes, lettuce, salsa on line cooler stored above 45F. PIC stated that these items are being discarded at the end of 4 hours. PIC could not provide written procedures as required by NC Food Code 3-501.19 (A) 1. REHS will return within 10 days to verify compliance. Advised PIC to keep these food items on ice until procedure can be verified.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils- Observed food debris build-up inside upright freezer. Maintain equipment non food contact areas clean to sight and touch.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding- Maintain all cold held refrigerated foods at 45 F or below. Observed lettuce and cole slaw stored on line prep cooler > 45F. Lettuce container appeared to be overfilled with food product. CDI by moving to walk-in cooler for rapid cooling (est. < 2hours) . Cole slaw was voluntarily discarded by PIC. (est. > 4hours).