WENDY`S #42

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Several dishes found on clean dish shelf found with food debris on them. Food-contact surfaces of equipment and utensils must be cleaned to sight and touch. CDI - PIC moved dishes to 3-compartment sink to be washed again. 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 Several pans of cheese in sandwich cooler on line were not marked with TPHC stickers. CDI - PIC placed start time stickers on all pans.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No chlorine test strips at establishment. VR - Verification required within 10 days that establishment has chlorine test strips.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Bag of hamburger meat for chili measured 45F in walk-in cooler. PIC was unsure why it was warm. Also, salads in upright cooler measured 58-60F. PIC stated that employee just made the salads 20 minutes ago. TCS foods in cold holding shall measure 41F or less. CDI - Salads moved to walk-in cooler to cool. Hamburger meat discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Diced chicken and hamburger meat bags in walk-in cooler were missing prep date labels. TCS RTE foods must be labeled with prep date and used or discarded within 7 days of preparation. CDI - PIC placed prep dates on 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P PIC stated that they use disinfectant to clean prep tables. Ensure staff use soap and sanitizer to clean prep tables. CDI - PIC educated on chemical use. 0 pts.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Tray of potatoes observed on floor. Food must be stored at least 6 inches off the floor.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Several stacks of pans and containers on clean dish shelf were stacked while still wet. Allow utensils to adequately air dry before stacking. 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. Clean bottoms of coolers and freezers on line. REPEAT

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Waste around dumpster area. Maintain waste area clean to prevent attracting pests. 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. Handsink by 3-compartment sink needs to be resealed to wall. Mop sink basin is rough and not easily cleanable. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Frostee machine had visible residue in bin and was cleaned last night. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Employee began cleaning frostee machine during inspection. 0 pts. 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 .

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. Cleaning needed in bottoms of coolers on line. Clean inside coolers 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. Hand sink beside 3-compartment sink needs to be re-caulked to the wall. Mop sink basin is rough and not easily cleanable. 0 pts.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. -Observed large pitcher inside only handwashing sink in kitchen. -CDI- PIC removed pitcher.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed sliced American cheese in lowboy underneath make line at 43F. -CDI- PIC placed cheese on TPHC and properly labeled cheese with start/discard time. 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. TPHC procedure template may be found at: www.mecknc.gov/foodsafety -Observed no written TPHC procedures for American cheese slices held on extended TPHC for 8 hours. -CDI- EHS provided TPHC form for PIC. PIC printed form, and EHS and PIC filled out form together. 3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours, or the approved extended TPHC time. Food shall be marked with start and discard time. -Pf- Observed no start and discard time for American cheese slices places on 8-hour TPHC. -PIC printed out start/discard time label for cheese.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed blue cheese and shredded cheese in the cold well holding above 41F. CDI- Blue cheese discarded and shredded cheese placed in the walk in cooler to cool. 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 .

3-305.11 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.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the clean dish storage 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 low reach in and tall reach in freezers in need of cleaning. Observed upper plates around nozzles in need of cleaning.

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 Large container of lettuce cooling with lid on container. Use smaller pans and leave cooling TCS foods loosely covered or uncovered to facilitate rapid cooling. Lettuce must cool to 41F within 4 hours of preparation. CDI - Lid removed and container placed in front of cooler fan. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee on grill was not wearing a hair restraint. Food employees must wear a hair restraint, such as a hat or hair net. 0 pts.

4-501.11 Maintain equipment in good repair. Replace torn gasket present on raw hamburger cooler door. 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. Clean shelf at drive thru. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P American cheese measured 62F on line cooler. TCS foods in cold holding shall measure 41F or less. CDI - Cheese placed on temporary TPHC and will be discarded within 4 hours. Kept at half credit due to improvement from last inspection. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 Salads were cooling in upright cooler at 62-64F. TCS foods must be cooled in equipment designed to cool food, such as the freezer or walk-in cooler. CDI - PIC moved salads to walk-in cooler. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Flies observed during inspection. Maintain back door closed to prevent flies from entering. Keep food covered to prevent flies from contaminating food. 0 pts.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Ice wand observed on floor in walk-in freezer. Store clean utensils at least 6 inches off the floor. 0 pts.

4-501.11 Maintain equipment in good repair. Line cooler is down and not holding below 41F. PIC had already moved all TCS foods to walk-in cooler before inspection began. Cheese that was out of temp in unit was on ice. Do not use cooler until it is repaired, unless the food is held on TPHC. Also, gasket on upright freezer door is torn. 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. Grease buildup on sides of cooking equipment, inside line cooler, and on hot holding unit. Clean nonfood contact surfaces 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. Clean floor underneath and behind cooking equipment. Clean floors in this area more frequently. REPEAT // 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. Grout between floor tiles is worn throughout. Re-grout floors where grout is low. 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 salads and items cooling in the walk in cooler cooling at a rate of 0. See temp chart. Cooler was holding above 41F. CDI- Freezer door located in the walk in cooler was opened to cool down walk in cooler until maintenance can come on site. Maintenance called to look at the unit. Salads placed in the cooled walk in. All items cooled back down to 41F. Items in the cooler that were cooled were within time/ temp parameters. Facility received a delivery soon before EHS arrived.

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 shredded cheese, blue cheese, cole slaw, mozzerella, and white cheese holding above 41F in the prep top unit. CDI- All items placed in TPHC.

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 time stamp placed on lettuce and tomatoes. CDI- PIC placed stamps on containers before EHS could ask. Pts not escalated due to having procedures and fixing of the labels prior to EHS prompting.

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 salads, lettuce and tomatoes cooling with lids on/ wrapped. CDI- Removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the clean dish storage area. CDI- Dishes arranged to promote proper drying

4-501.11 Maintain equipment in good repair. Observed walk I cooler holding above 41F. CDI- Cooler cooled to 41F.

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 low reach in cooler in need of cleaning. Observed outside of lemonade mixer, bread toaster and tall reach in freezer 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. 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 in need of cleaning.

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 cheese, lettuce and tomatoes. 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 time stamp for lettuce. CDI- Time stamp placed on lettuce

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 cooler

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 low reach in coolers in need of cleaning. Observed upper plates of ice cream and drink machines in need of cleaning. Observed outside of microwave in need of cleaning. Observed bread toaster 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 floor of walk in freezer 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 in the kitchen area throughout.

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 a bag of opened raw chicken stored above fries. CDI- Chicken removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese holding above 41F in the prep top unit. Cheese was not placed on TPHC but was being held cold. CDI- Cheese taken back to the walk in cooler to cool down.

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 upper plates of ice cream machines and drink machine 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 walk in freezer floor in need of cleaning.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean upper plates of drink machines.

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 floor of the walk in freezer in need of cleaning.

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 TPHC times for cheese not marked. CDI - Employee marked times. - 1 -

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed slight food debris inside a metal pan. CDI-Moved to 3 compartment sink.

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 black build up along the walls at the mop sink.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.-Observed employee cell phone stored on the prep table near the hamburgers.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwashing sink. CDI- PIC placed paper towels there.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several foods on prep line not holding at 41F or below. CDI- PIC placed all items in WIC to rapidly cool. Observed prep line unit not holding temperature. VR required within 10 days. Sent employee TPHC procedures and will verify those when i come back.

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. Observed salads cooling in tightly covered containers. CDI- PIC placed in WIC with lids off to rapidly cool.

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 on floor in WIC and freezer. CDI- employee placed on shelves.

4-501.11 Maintain equipment in good repair. Observed prep line closes to office not holding temperature. Explained to PIC not to use Prep Line until it is fixed and holding temperature. Verification equired within 10 days.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw burgers in cold holding unit by grill station observed at 47F. Refrain from overfilling unit to ensure burgers are 41F or below. CDI. Burgers tossed by PIC and replaced with fresh product. Repeat violation.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Containers being stacked wet. Repeat violation.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Multiple employees observed changing gloves with no handwashing in between. CDI. Employees rewashed hands and were educated. 2-301.14 Wash hands after activities that contaminate them. -P Multiple employees observed washing hands then proceeding to turn off faucet handles with bare hands. Ensure to turn off faucet handles with paper towel or other approved method to avoid recontaminating hands. CDI. Employees rewashed and were educated on proper handwashing. Training is needed for all employees to ensure hand washing is correct.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Large ice machine interior and customer ice chute observed soiled. CDI. Cleaned during inspection. Repeat violation.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Several items in hot holding drawers including grilled chicken, crispy chicken, and spicy chicken observed at 92F-110F. After further inspection, manager realized unit was not turned on. CDI. All items were reheated to 165F+ and placed in units.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Several items (see chart above) found in cold holding units/reach-in coolers above 41F. CDI. Some foods were discarded and other foods were sent to walk-in to rapidly cool. Foods from walk-in cooler were placed in units for service. TPHC (Time as a Public Health Control) is reccomended by next inspection if cold holding has not improved. Repeat violation.

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 Sliced cheese in both containers that has a variance for extended time hold is not being time stamped. CDI. Cheese time stamped.

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 Lettuce is being shredded and placed in large, dense container to cool with lid on. Ensure foods are vented or loosely covered during cooling then covered. CDI. Lettuce was loosely covered.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Food employee observed assembling sandwiches and working with other foods without effective hair restraint. Ensure ALL FOOD employees have hair restraints. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Food employee observed with watch on wrist.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Multiple containers being stacked together wet.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Gasket observed torn on salad reach-in cooler. Replace gasket.

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. Wall damage observed at three compartment sink. Repair wall. 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. Wall beside three compartment sink observed soiled with old food debris. Clean walls.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. observed build-up inside ice machine around ice chute.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed right side make table TCS foods > 45F. air temperature in top of unit 60F. CDI- TCS foods moved to walk-in cooler. observed food items 42-45F prior to departure. PIC has shut down make table and will have cooler serviced. observed soft serve machine mix > 41F. CDI- soft serve machine shut down. Do not use until machine can be verified for proper operation by inspector. observed TCS foods in left side make table > 41F. containers are being overfilled with product. CDI- excess food removed from containers in left side make table cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris/residue on and inside equipment. observed dust build-up on monitor above make table.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. mens restroom urinal and toilet needs cleaning.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. observed build-up inside ice machine around ice chute.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P observed lettuce stored in open top prep cooler (right side entering kitchen) > 45F. observed soft serve mix stored > 45F in machine. CDI by voluntary discard. PIC will use ice to keep lettuce temperature < 45F. PIC will contact repair service for soft serve machine. Machine will not be used until product can maintain 45F or below. Verification required within 10 days.

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 items stored on the floor.

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 multiple plastic container lids with cracks, open seams. CDI by discard by PIC.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed build-up on hood system filters. observed dust build-up on electronic equipment on line. observed food debris build-up on line equipment.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. mens restroom needs 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. Walls need cleaning in warewashing area of kitchen.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed food residue in 2 plastic containers stored as clean. CDI by returning to wash.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P observed chicken breast in warmer < 135F. unit was not turned on. CDI - voluntary discard by PIC.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P observed lettuce, spring mix, sliced tomatoes, shredded cheese stored in open top prep cooler (right side entering kitchen) > 45F. CDI - voluntary discard by PIC. observed salads, milk, sour cream stored in drive thru reach-in cooler > 45F. CDI- voluntary discard by PIC. PIC will use ice bath to maintain foods < 45F until unit is repaired and can maintain food at 45F or below. Verification required within 10 days. REPEAT VIOLATION.

7-201.11 Store toxic materials to avoid contamination. -P observed spray bottle of toxic cleaner stored next to uncovered raw beef patties. CDI by moving to chemical storage.

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 potatoes stored on the floor.

4-501.11 Maintain equipment in good repair. observed open top prep cooler (on right entering kitchen) with ambient air temperature of 60F. Repair. Verification within 10 days. observed ambient air temperature of 51F in drive thru reach-in cooler.

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

6-501.18 Maintain handwashing sinks, toilets and urinals clean. observed build-up on mens restroom urinal and toilet.

A REMINDER: All cold foods must be held at 41°F beginning JANUARY 1, 2019. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed frosty mix in machine > 45F. CDI by discard of product by PIC. PIC will use alternate soft serve machine until main machine is repaired. observed lettuce and cole slaw stored in line prep cooler > 45F. CDI voluntary discard by PIC. Verification within 10 days.

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 american cheese stored on line without time mark for TPHC. CDI time marked by PIC. Verification within 10 days.

4-501.11 Maintain equipment in good repair. observed frosty machine operating above manufactuers required temp 47F. observed line prep cooler operating > 45F on top of unit. Repair.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. obsevred build-up inside ice machine on ice chute and interior walls of bin.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed lettuce on line prep cooler top > 45F. CDI by moving to walk-in cooler for rapid cooling. Lettuce removed from walk-in at 44F.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed wet tight stacked pans on the drying rack.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris build-up around equipment on line, inside coolers.

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 dust build-up on ceiling and electrical cords over line prep cooler. observed dust build-up

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC has expired food safety managers certification.

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 employees washing hands and recontaminating hands by using bare hands to turn off water sink handle. CDI by correcting employees and duscussed proper handwashing with PIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed stickers on 2 pans stored as clean on the drying rack. CDI by wash, rinse, and sanitize removing stickers.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed wet tight-stacked pans on the drying rack.

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 trays and lids stored on the floor .

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris build-up in upright freezer, and microwave oven.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up in ice machine. Clean.

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 multiple items, including but not limited to; cut heads of lettuce in walk in cooler and prep unit, caesar salads, apple salads and tomatoes not properly cooled. Lettuce and salads were tightly covered cooing in prep units, walk in and reach in coolers. Tomatoes had not cooled to 45 F before placing on line. PIC stated items were prepped less than 2 hours ago, therefore are within the allowable 4 hour time frame. CDI- Items were palced in to walk in cooler to properly cool while vented.

4-501.11 Maintain equipment in good repair. Observed split in hamburger patty reach in cooler gasket. Repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up frozen into sheet of ice at bottom of reach in freezer. Clean.

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 bottom of walk in cooler door to be in disrepair along with tile coving in front of walk in cooler. Repair.

3-501.14(A) Quickly cool cooked foods within 4 hours from ambient air temperature to 45F. -P Observed cut heads of lettuce cooling in buckets inside the walk in cooler at 69-72F after 3.5 hrs. CDI by voluntary disposal.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several products stored inside prep cooler A above 45F, including but not limited to: varieties of cut lettuce, cooked broccoli and cole slaw (see above temperature observations chart). CDI by voluntary disposal. Discussed ensuring that products are placed onto the line from the cooler immediately and items prepared the same day are given sufficient time to cool down to 45F prior to placing onto the unit to be served. REPEAT

•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 Written TPHC procedures were unable to be provided. Observed 2 pans of sliced American cheese not labeled with any times. CDI by properly labeling. PIC must provide written procedure by . PIC attempted to pull up procedures on the "We Learn" employee training system but the procedure showed to the EHS did not include labeling and only mentioned the 1 hour tempering time. REPEAT. VR- Provide procedures showing that employees are trained to ensure compliance with NCDENR/FDA guidelines.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a chemical spray bottle not labeled. CDI by voluntary disposal.

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 cooling in the walk in cooler still at 69-77F after 3.5 hrs in a deep pan tightly covered in a bucket of water. PIC states that the lettuce may have been warmer due to the cold water at the prep sink being warm. PIC states a work order has been placed. CDI- by preparing a second batch of lettuce with half the amount using ice to decrease the temperature of the water prior to storing protected and uncovered inside the walk in cooler. Advised PIC check temperatures over time to ensure proper cooling parameters have been met.

4-501.11 Maintain equipment in good repair. Observed standing water inside prep cooler A. REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed behind the lemonade dispenser nozzles. Oberved debris inside the bottom portion of the stand up freezer. Observed cleaning needed under french fry heat lamps (REPEAT).

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 mold on the can wash walls and build up on the floor under the drive thru soda dispensers. Observed build up on the ac vents ceiling vents over the produce prep table.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee personal cell phone and keys store in a compartment below the sandwich wraps over the food in prep cooler A.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed inside top part of ice machine and deflector plate with build-up. CDI - cleaned on site. Observed food debris on metal pans stacked on shelf over dish sink. CDI - removed from shelf to start cleaning process.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple items (see temp chart) > 45F in top prep unit on drive thru side. CDI - items pulled and replaced with fresh cold product from walk-in and bottom of unit. Observed side salads (see temp chart) in cooler at drive thru window and reach-in cooler on adjacent line > 45F. Ensure that after prep salads are pre-chilled to 45F before placing into prep units. CDI - salads transferred to walk-in to quick chill.

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 date/time recorded on both pans of tempered cheese. CDI - time/date recorded on cheese.

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

4-501.11 Maintain equipment in good repair. Observed some plastic pans that were cracked. Observed condensation leak at bottom of prep cooler close to front drive thru window.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up on gaskets, fry station area around heat lamps, and bottom of reach-in freezer.

2-301.14 When to Wash - PProperly wash hands after handling raw meat. Observed an employee handle raw bacon and then attempt to go to handle cooked hamburgers without washing hands. CDI- the employee was stopped and instructed to properly wash hands.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - PMaintain equipment such as ice bins clean. Observed build up inside the front counter ice bin and the large ice machine deflector plate. CDI- ice bin cleaned onsite and the cleaning process was started on the large ice machine.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PMaintain all cold foods at 45F and below (41F after 1/1/19). Observed items such as lettuce, cole slaw, broccoli, etc above 45F (see temperature observation chart). Ensure that after prep these items are properly cooled down to 45F prior to placing onto the unit. CDI- by placing the items on ice to properly cool down.

3-501.19 Time as a Public Health Control - P,PFFollow Time as a Public Health Control procedures. Observed no date/time on the tempered cheese. CDI by voluntary disposal.

3-501.15 Cooling Methods - PFUse approved cooling methods to rapidly cool down products within the alloted time frame. Observed two large, deep container of lettuce stacked with lettuce and tightly covered at 69F after cooling for about 1hr. The containers were broken down so that only half of the product remained in the containers.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - CMaintain equipment clean. Observed build up above the fry station around the heat lamps, build up inside the drive thru lid holders, fry station fry holders and around the drive thru handsink.

6-501.12 Cleaning, Frequency and Restrictions - CClean the floors at a frequecy to prevent build up. Observed food debris left on the floor of the walk in cooler, grease build up near the vegetable prep area and cleaning needed under the vegetable prep area/dishwashing area equipment.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsMaintain all food contact surfaces clean to the sight and touch. Observed build up on the ice machine deflector plate (cleaning process started onsite). Observed chili debris left on the large chili pot stored as clean (removed to be re-washed). Maintain the stem thermometer clean. Observed dried chili left on the stem thermometer.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsClean equipment at a frequency to prevent accumulation of dirt and debris. Observed build up on the inside of the reach in freezer. Observed build up around the raw hamburger cooler door. Observed build up around the heat lamps at the fry station.

6-501.12 Cleaning, Frequency and RestrictionsClean the floor at a frequency to prevent build up. Observed grease build up on the floor near the grease reservoir.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional EmployeesPIC must be knowledge or able to provide documentation of an approved employee health policy. PIC was unable to give details regarding exclusion and restrictions from work and returning to work. PIC was educated on FDA example, but was advised to check with company's policy. PIC may also contact MCHD for questions regarding returning to work or exclusions versus restrictions. Educational handout was left.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsFood contact surfaces should be clean to the sight and touch. Observed food debris left on a knife, metal pan and several brown plastic pans stored as clean. All were removed to be re-washed.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingMaintain all hot foods at 135F and above. Observed chicken nuggets stored at 132F. All were voluntarily discarded.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingMaintain all cold holding items at 45F and below (41F and below after 1/1/19). Observed sliced tomatoes at 47F. All other items measured accurately. This item was recently stocked and was replaced with fresh product.

3-501.19 Time as a Public Health ControlFollow approved TPHC procedures. Observed pans of cheese not time labeled. Product was voluntarily discarded and replaced with time labeled cheese.

3-305.11 Food Storage-Preventing Contamination from the PremisesProperly store all food to prevent contamination from the premises. Observed syrup bottles attached to the side of the frosty machine stored under a ceiling leak. Bottles have large squirt openings and product was discarded and moved.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsMaintain all equipment clean. Observed cleaning needed throughout. Observed build up in all the lid holders: cup lids in drive thru and front area and holders used for chili lids and containers. Observed food and ketchup build up on the shelf under the back area prep table used to store crates of buns. Also ensure all floor drains are maintained clean. Drive thru area has an odor that may indicate a floor drain in this area needs to be cleaned.