TACO BELL #5349

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed microbial growth behind the ice machine chute in the lobby.

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 under the leaking walk-in freezer compressor.

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

REPEAT 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. Observed wet-stacked dishes.

REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed two cutting boards with deep, stained cuts on the drive-through side make line. Observed missing caulk for the 3-compartment sink. Observed a severe leak in the walk-in freezer compressor causing ice to build up on the shelves and floor.

REPEAT 5-205.15 Maintain a plumbing system in good repair. Observed a small leak in the right side hand sink faucet. No points taken due to improvement in overall plumbing.

REPEAT 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed a missing drain plug for the left side dumpster. Observed open recycling dumpster lids.

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 and missing cove tiles next to the 3-compartment sink.

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

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. Observed wet-stacked dishes.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed two cutting boards with deep, stained cuts on the drive-through side make line. Observed missing caulk for the 3-compartment sink.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 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 two pans for ground beef with heavy food encrustation. Observed warmer gaskets in need of cleaning.

REPEAT 5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P 5-205.15 Maintain a plumbing system in good repair. Observed a water hose being cut off by a splitter valve with an ASSE-1001 backflow prevention device that is not rated for continuous pressure. CDI - Water was turned off at the faucet. Observed a leak in the pre-rinse spray hose.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed a missing drain plug for the left side dumpster.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee drink table stored above a bag of rice and clean dishes.

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

REPEAT 4-501.11 Maintain equipment in good repair. Observed a large amount of ice forming from a leak in the walk-in freezer compressor.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed an active water hose connected to a ASSE-1001 backflow prevention device on the mop sink faucet that is not rated for continuous pressure. CDI - Water was turned off.

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

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed microbial growth inside of the drink machine ice chute and a large build-up of syrup.

3-DAY VERIFICATION REQUIRED 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Guacamole above 41 degrees in the left side prep cooler. Item will be placed on temporary 4-hour TPHC with other cold line items until the unit is repaired.

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one prep cooler cutting board with deep, stained cuts. 4-501.11 Maintain equipment in good repair. Observed a large amount of ice forming from a leak in the walk-in freezer compressor.

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 grease and food debris on shelves above the fryer.

5-203.14 Provide a back flow preventer when required. -P Observed a splitter on the mop sink faucet. A hose was attached to one end of the splitter with no back flow preventer. CDI - Hose was removed.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed open dumpster door and a missing drain plug.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Observed a large amount of grease and food debris under and around the fryer.

6-303.11 Provide required lighting intensity. Walk-in Coolers require 10ft candles of light. Observed 4ft candles of light in the walk-in cooler.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed insert pan stored as clean soiled with food waste. CDI: Pan moved to be W/R/S.

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 inside of chip & churro warmers soiled with food waste/buildup. REPEAT VIOLATION.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff at time of inspection.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed QAC test strips water damaged. CDI: PIC provided new container of test strips.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving in chip warmers soiled with buildup. Observed gaskets throughout facility soiled with buildup. REPEAT VIOLATION.

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 bowing on wall at entrance to dry storage/BIB rack room.

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 gaskets on 2-door cooler next to fryers soiled with food waste/debris.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food splash on floor under BIB rack.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. -1 point- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed PIC with limited knowledge of employee health policy, illnesses and symptoms of concern, and when to report. No employee health information was found in establishment. CDI - PIC was corrected through instruction. Employee health information and signage was given to PIC. -1 point- For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for responding to vomit/diarrheal events. CDI - Written procedures were reviewed with and given to PIC. -0 points- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 while wearing bracelets. -0.5 points-

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed in use container of sanitizer with abundance of food splash, residues, and soil. -0.5 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors open on dumpster. Keep sliding doors and lids closed when not in use to prevent rodent or insect infestation. -0.5 points-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rear door open during inspection. CDI - Door was closed by regulator. -0 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of sour cream and boxes of potatoes stored on floor in walk in cooler and walk in freezer. -1 point-

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 food residues and debris on shelving, handles and outer surfaces of cold holding equipment, and on non-food contact surfaces of hot holding equipment. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors open on dumpsters. Keep sliding doors and lids closed when not in use to prevent rodent or insect infestation. -0 points-

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 residues, soil, litter, and build up on floors in kitchen and dry storage areas. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed sealed bags of ground beef and cheese sauce that were in walk in cooler, holding around 70F, see temperature chart. PIC stated these products were carry over products from last night, had been heated last night and put into cooler for next day. PIC stated these products are supposed to be broken down, portioned and cooled in ice baths before moving to walk in cooler. CDI- all products out of temperature were voluntarily discarded by PIC. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed multiple chemical bottles labeled “peroxide/multi surface cleaner”, EHS observed stock bottle with label is a yellow chemical. EHS found that 2 bottles were marked with this label, one chemical was yellow and other was purple. PIC identified purple chemical as degreaser. CDI- degreaser discarded, PIC stated she will have new bottles ordered for degreaser.

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 ground beef and cheese sauce in large sealed bags that were carried over from last night service, did not properly cool in walk in cooler. PIC discussed procedure for cooling down carry over product, procedure is to portion and use ice baths. Facility must follow these cooling procedures for proper cooling, current methods are not cooling foods properly. CDI- carry over ground beef and cheese sauce voluntarily discarded during inspection. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a seasoning shaker at cook line with no label.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed small scoop handles contacting cheese on cold line.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving in walk in cooler with significant buildup, in need of cleaning. Observed dry storage and clean dish shelving with dust buildup, 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 walls in dry storage area with to-go containers in need of cleaning, black buildup on walls. Observed buildup behind cooking equipment area on floors. REPEAT.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap stocked at handsink near drive thru window. CDI- soap provided. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink near drive thru window. CDI- paper towels provided.

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

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed to-go cups stored in dispensers, above fill line and exposing the rims of the cups to contamination. 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 shelving in walk in cooler with significant buildup, in need of cleaning. Observed drip basin area of soda machine with pink buildup, in need of cleaning. REPEAT.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed top of dumpster with lid open. Observed one dumpster with damage to lid.

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 walls in dry storage area with paper products in need of cleaning, black buildup. Observed buildup behind cooking equipment area on floors. 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 broken tile in need of replacement near soda machine at drive thru window. Observed tile in need of regrouting, no longer smooth and easily cleanable, water trapped between tiles. REPEAT.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice shoots with black/pink buildup, in need of cleaning.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed a dead roach body under soda machine in kitchen area. EHS discussed pest control with PIC, PIC will reach out to pest service in response.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer buckets at 0ppm quat sanitizer, EHS found that dispenser was not working, bag of quat chemical was low and needed to be changed. PIC will monitor dispenser and ensure sanitizer is properly flowing.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed mixing utensils stored in room temperature water at prep line.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed to-go cups stored in dispensers, above fill line and exposing the rims of the cups to contamination.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving in walk in cooler in need of cleaning, significant black buildup in between shelving. Observed black buildup on gaskets in reach in units. 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 walls in dry storage area with paper products in need of cleaning, black buildup. Observed vent above 3 compartment sink with black buildup, in need of cleaning. 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 soap dispenser detached from wall at handsink near drive thru, fix.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer in 3 compartment sink testing above 400ppm quat sanitizer. PIC stated that dispenser was looked at after last inspection, repair man stated that dispenser is working properly. EHS observed that sanitizer bay was too strong, drained and refilled to proper concentration with dispenser. EHS suggests testing sanitizer regularly with test strips after filling, ensuring all employees are filling sanitizer using dispenser, not manually mixing. Ensure that if there is inconsistencies with dispenser concentration, dispenser is adjusted. CDI- sanitizer drained, refilled to proper concentration. REPEAT.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped during inspection. CDI- door closed. EHS discussed ensuring back doors are shut and not propped.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards at prep unit with deep grooves, no longer smooth and easily cleanable. 4-501.11 Maintain equipment in good repair. Observed shelving in walk in cooler with damage, beginning to cave into the floor.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving in walk in cooler with buildup, 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 walls near dry storage/paper products with dust buildup, in need of cleaning.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer at 3 compartment sink quat sanitizer registering above 400ppm when tested. CDI- PIC drained sink bay, refilled to proper concentration, added water to dilute to proper concentration (between 200-400ppm quat).

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 chicken stored on the floor in the walk in freezer. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several plastic and metal pans wet nested on clean dish shelving above 3 comp sink. REPEAT.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors on the dumpster open during the inspection. REPEAT.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a couple of metal pans wet stacked together on shelving above 3 comp sink. Note: points de-escalated due to improvement in this area compared to last inspection. REPEAT.

4-501.11 Maintain equipment in good repair. Observed gaskets on low reach in units below prep station area with damage, splitting and peeling. Observed gaskets on standing reach in unit next to fryers with damage, splitting. REPEAT. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards attached to prep station with deep grooves and staining. No longer smooth and easily cleanable and cannot be effectively cleaned and sanitized. Resurface or replace.

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 shelving next to hot box. Observed black buildup on gaskets throughout facility. REPEAT.

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

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed floors in facility in need of regrouting, no longer smooth and easily cleanable. EHS observed PIC cleaning floors during inspection, could not be effectively cleaned due to needing regrouting. 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 flooring in corners of walk in cooler in need of cleaning and flooring under plastic cup dispenser behind service bar area in need of cleaning.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed handsoap at handsink not able to dispense from automatic dispenser. PIC stated dispenser has been malfunctioning. CDI- pump soap provided at handsink.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed shakers near deep fryer with no label.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal pans and multiple plastic containers wet nested on shelving above 3 comp sink. REPEAT.

4-501.11 Maintain equipment in good repair. Observed gaskets throughout facility beginning to rip and peel, specifically in reach in units around main service line and reach in unit next to deep fryer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed significant black buildup on gaskets throughout reach in units. Observed food debris on main service line. Exterior of equipment with food debris buildup. 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 floors throughout kitchen in need of regrouting. Observed broken tile on floor outside of the office. Observed soap dispenser near drive thru hand sink broken. 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 and ceilings in need of cleaning throughout kitchen. Specifically, vents above cook line with dust/black buildup. Walls behind shelving in need of cleaning. Walls and ceilings in need of cleaning in dry storage area. REPEAT.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed PIC unable to tell EHS the five reportable foodborne illnesses and symptoms. CDI-PIC was able to show posted employee health poster with reportable illnesses and symptoms. EHS educated PIC on the poster and recommended training for all employees.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee drink on the prep top area. Observed employee drink stored in the reach in cooler with facility food. CDI - PIC discarded employee beverage/relocated

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed scoops at the ware washing sink stored as clean with food debris. CDI - PIC rewashed the utensils.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce, shredded cheese and diced tomatoes just placed in the top prep service station above 41F. PIC stated they just removed the products from their package and placed out. CDI - PIC placed the food in the walk in cooler to rapidly cool down to 41F or below.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed yellow liquid in a hand sanitizer spray bottle and in a dawn dish soap spray bottle. Discussion with PIC regarding mislabeled chemicals to prevent contamination. CDI- PIC removed liquid.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked at the warewashing area. Allow to air dry prior to stacking. -REPEAT-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed cups at the drive thru unprotected. Observed coffee cups stored with the food contact surface up. Keep cups in protective sleeve/inverted to prevent contamination. -REPEAT-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed exterior of equipment and cooler gaskets accumulating food debris. Clean and maintain -REPEAT-

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed hose connected to can wash without a blackflow prevention device. EHS informed PIC that they will need to either purchase a backflow prevention device or removed/disconnect the sprayer house when not in-use. CDI-PIC elected to remove sprayer when not in use. Note: if this violation continues the PIC will need to purchase an approved backflow prevention device.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed the dumpster door open. Keep closed when not in use to prevent attracting or harboring pests.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors under equipment and shelving in need of cleaning throughout . Observed dust accumulating under the hood system.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed container for employee food on the top shelf over facility food supplies in the walk in cooler. -REPEAT-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the drive thru handwashing sink. CDI - PIC provided paper towels.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked at the warewashing area. Allow to air dry prior to stacking.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed cups at the drive thru unprotected. Keep cups in protective sleeve.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed exterior of equipment accumulating debris. and oily.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed container for employee food on the top shelf over facility food supplies in the walk in cooler. -REPEAT-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager during the inspection.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no handsoap at the drive thru handsink. CDI- soap was provided.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed sanitizer at the warewashing sink at 50 ppm of Quat. CDI- PIC had packs of Quat and it is now at 200-400 ppm of Quat.

7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer stored over condiment packets at the drive thru. CDI- PIC relocated the spray bottle to prevent contamination.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer at 50 ppm of quat. CDI- PIC remade sanitizer buckets and are now at bettween 200-400ppm of quat.

4-501.11 Maintain equipment in good repair. Observed the sanitizer dispenser to the warewashing sink not properly functioning. Call for repair. Establishment is utilizing quat sanitizing packets to achieve proper Quat sanitizer.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed a bucket of employee food stored above establishment food supplies in the walk in cooler.

6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed handsink at drive thru window with no soap or paper towels. CDI- Both items were provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed metal containers stored as clean with food residue. CDI- Containers we're removed to be rewashed.

Verification Required. 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed facility with non working thin probe thermometer.

Repeat Violation, Full Points-1- 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal food pans wet stacked in clean dish 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-use cups beside drink machine being stored where the lip surface can be contaminated. Suggested that facility keep cups inside of plastic sleeve or cup holders. Observed box of plastic cup lids being stored on floor.

General Comment. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed low grout on flooring where 3 compartment sink is located.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without approved food safety course.

General Comment: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed several employee drinks sitting on preparation or food storage surfaces. Employee drinks discarded by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods in walk in cooler between 44-45F degrees. Ambient air temperature of walk in cooler was 44F degrees. TCS foods moved into walk in freezer (located inside of walk in cooler) for immediate CDI. Foods reading below 41F degrees by end of inspection. Walk in freezer door propped open to rapidly cool walk in cooler further and ambient air temperature of walk in cooler with freezer assistance was 39F degrees before inspector left insection. Recommended to PIC to leave freezer door propped open until repair of cooler can happen to maintain temperatures below 41F degrees and maximize space. Repair of walk in cooler required- Return visit required within 10 days to ensure walk in cooler is holding foods at or below 41F degrees.

General Comment: 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 Foods on service line are held under TPHC- food begin times had not been changed since morning shift and reflected 9am times. Foods had been recently changed out for dinner rush- PIC verified begin times and relabeled all foods with proper begin times.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal food pans wet stacked in clean dish area. Repeat violation.

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 pico de gallo cooling in wic covered up and also observed lettuce opened this morning cooling inside of prep unit. CDI- Pico de gallo was uncovered and lettuce was placed in walk in freezer to drop temperature.

General Comment. 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 inside of walk in freezer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet nesting on drying rack.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. At drive thru observed single-use cups stored unprotected.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee bare hands to turn off faucet after handwash. CDI - EHS educated employee on using papertowel to turn off faucet. Hands were re-washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce holding at 46F on make line. CDI - Item was placed on temporary TPHC.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed facility using measuring cups for scooping items on make line. Handles in products.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single serve cups at drive thru without protection from contamination. EHS recommmended keeping plastic covering on cups during storage.

4-501.11 Maintain equipment in good repair. Observed broken air curtains at the entrance of the walk in cooler. Replace as necessary.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed inside and gaskets of reach in units with food debris build up. Increase cleaning frequency.

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 need of replacement throughout facility.

2-401.11(B) A food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. Observed employee drink stored on prep table. CDI - relocated drink to prevent contamination.

6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no soap or papertowels for the handsink by the drink machine. CDI - provided soap and papertowels to the handsink. 5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed ice dumped into handsink by drink machine. CDI - educated to only wash hands at handsink. Cleaned sink out.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed probe on thermometer dirty to sight and touch. CDI - cleaned and sanitized the thermometer probe.

4-501.11 Maintain equipment in good repair. Observed walkin cooler gasket torn. Advised to replace torn gasket.

6-303.11(a) Light intensity shall be at least 10 ft candles in walkin refrigeration units, dry food storage, and in other areas during periods of cleaning. Observed lights out in the dry storage area. Advised to repair lights to provide employees proper foot candles.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. REPEAT VIOLATION. Observed sanitizer buckets below 100 ppm. CDI - changed out into new solution.

4-501.11 Maintain equipment in good repair. REPEAT VIOLATION. Facility is keeping proper temperature in reach in unit and no build up inside the gasket. Observed torn gasket at reach in unit underneat the cold prep line. Advised to replace gasket.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLATION. Observed debris build up in gaskets. Advised to keep gaskets clean.

5-205.15(B) Maintain a plumbing system in good repair. Observed handsink knob in disrepair. Advised to repair to function properly.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed grout missing from in between tile. Advsied to repair. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed papertowel dispenser not functioning properly. Advised to repair.

2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF Observed no certified food protection manager on site during inspection. Advised to have a certified food protection manager during all hours of operation.

4-602.11(E) Clean equipment and utensils used with nonTCS foods at least every 24 hours to avoid contamination. Observed build up in soda nozzles. Advsied to clean once a day.

3-304.14(D) Maintain dry wiping cloths and sanitizing rags free of visible debris and soil; Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer solution and rag dirty with debris. CDI - cleaned out sanitizer for clean solution.

4-501.11 Maintain equipment in good repair. Observed a torn gasket at a reach in unit. Advised to repair gasket.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed debris inside reach in unit. Advised to clean equipment more often.

2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF Observed no Certified Food Protection Manager on site during the inspection. Advised to have a Certified Food Protection Manager during all hours of operation.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLATION. Observed food debris build up where single use articles are stored. Observed food debris in reach in units. Advised to keep non food contact surfaces clean and free of food debris.

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 malfunctioning papertowel dispenser at the handsink for the drive thru area. Advised to repair papertowel dispenser to properly dispense papertowels and produce a proper handwashing procedure. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed ceiling vent cover above the drink machines with build up. Advised to keep clean.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf REPEAT VIOLATION. Observed no papertowels in any towel dispensers in the facility. CDI - provided papertowels to the towel dispensers.

4-602.11(E) Clean equipment and utensils used with nonTCS foods at least every 24 hours to avoid contamination. REPEAT VIOLATION. Observed build up in soda nozzle. Advised to clean and sanitize once every 24 hrs. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat at 0 ppm in the 3 compartment sink. CDI - provided quat concentrate to the 3 compartment sink; currently at 200 ppm.

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed the bottom rack for the food in the freezer is below 6 inches. Advised to raise the rack above 6 inches.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed quat sanitizer container at 0 ppm. Provided quat concentrate to the 3 compartment sink. CDI - sanitizer currently at 200 ppm.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed build up of food debris in areas where single service articles are stored.

3-301.11(B) Food Employee's shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee bare hand contacting food in ready to eat form. CDI - educated to wear gloves when making food. Advised to discard product.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the handsink closest to the 3 comp sink. CDI - advised to provide papertowels to the dispenser for proper handwashing.

4-602.11(E) Clean equipment and utensils used with nonTCS foods at least every 24 hours to avoid contamination. Observed soda nozzles with debris build up on food contact surface. CDI - educated to clean soda nozzles once every 24 hrs. REPEAT VIOLATION.

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 towel dispenser not working. Advised to repair. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed food debris on floor in the freezer.

2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF Observed no certified food protection manager during the inspection. Advised to have more employees certified as a food protection manager.

4-602.11(E) Clean equipment and utensils used with nonTCS foods at least every 24 hours to avoid contamination. Observed build up inside soda nozzle at drink machine. CDI - educated to clean soda nozzles once a day. Advised to pull soda nozzles and clean.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed eggs out of temperature. Refer to temperature chart. CDI - other products are holding properly; advised to stir product more often. Hold product at 135F and above.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed quat sanitizer bucket at 100 ppm. CDI - advised to refill bucket with proper concentration of solution more often.

4-903.11(C) Single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Observed dirty single service articles stored as clean and ready for service. Advised to discard dirty items and prevent splash and spillage onto the items or store items in a way to prevent contamination.

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed storage rack in the freezer not holding food at least 6" above the floor. Advised to move the bottom rack higher.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed that the facilities quat solution is active at 150ppm per the chemical label on the quat concentrate container. Observed one sanitizer bucket at 100 ppm. Advised to switch solution more often.

4-501.11 Maintain equipment in good repair. REPEAT VIOLATION. Observed torn gasket to walkin cooler. Advisd to replace.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLATION. Observed non-food contact surface of equipment such as the stainless steel where the single service articles are stored shall be kept clean. Build up of debris on equipment; advised to keep 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 grout broken away on one tile in the back storage area exposing inside the wall. Observed large slice in the wall to the left of the prep table in the back. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. REPEAT VIOLATION. Observed dusty ceiling vent cover above drink machine. Observed rusty ceiling vent cover in the dining room from past water damage. Advised to fix.

4-602.11(E) Clean equipment and utensils used with nonTCS foods at least every 24 hours to avoid contamination. Observed build up on soda nozzles at the drink machine in the drive thru station. CDI - advisd to clean the soda nozzles to get rid of the build up; advised to clean at the end of every workday.

7-201.11 Store toxic materials to avoid contamination. -P Observed degreaser stored next to/above clean containers. CDI - advised to store degreaser in a better location to where it can not contaminate food contact surfaces of equipment/utensils; moved degreaser.

4-903.11(C) Single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. REPEAT VIOLATION Observed single service articles stored in locations that are dirty. CDI - advised to clean the areas where single service articles are stored more often; food employee cleaned and sanitized the storage areas.

4-501.11 Maintain equipment in good repair. Observed walkin cooler gasket torn; walkin cooler holds proper temperautre.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLATION. Observed dusty storage rack. Advised to keep clean.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed dusty vent cover; observed rusty vent cover.

3-301.11(B) Food Employee's shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee bare hand contact ready to eat food, preparing a meal for someone. CDI - advised to discard food, wash hands, don gloves, and restart preparation. Always use gloves when handling ready to eat food.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed product out of temperature in the cold prep unit. Refer to temperature chart. CDI - pulled product to the walkin to cool quickly (do not cool product down in the prep units). Advised to use thermometer more often to check temperatures. Advised to work out of the reach in units throughout the day if problem is consistent. VR

4-903.11(C) Single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Observed single service articles (to -go boxes) with food contact surface exposed to contamination. Advised to flip articles over to protect from contamination.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed dusty racks by drive thru station. Observed moldy gasket in the reach in freezer by 3 compartment sink. Observed debris on the shelving where single service articles are stored. Keep dust from accumulating on the racks; keep mold form accumulating in the gaskets of refrigerating units; keep the shelving clean and sanitized where single service articles are stored.

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. REPEAT VIOLATION. Observed towel dispenser not working at the drive thru station. Observed that facility still has not fixed FRP in between the handsink and the 3 compartment sink.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Maintain handwash sink operating properly. Observed take out window handsink not usable, CDI- PIC said it had just been repaired and was in process of glue setting on the repair.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed nearly all TCS items on both prep sides of make table holding above 45 degrees including shredded cheese at 50, iceberg at 50, diced tomatoes at 53, pico at 53. Observed TCS foods inside reach in cooler of make table at 45-46 degrees, unit was make a loud fan noise. All foods had been in unit approx. 20 minutes, they were removed and cooled, replaced with cold food, bags of ice placed over the food to help cold hold. Have unit serviced, will follow up that unit is cold holding properly.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed detergent in use recommed wash temp of 110. Observd dishes actively washing at 97 degrees. CDI- Dish water temp raised to 110 for proper dish washing.

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 wall next to 3 comp sink by handsink separating from wall and had damaged FRP corner pieces. Have wall repaired.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap in the dispenser at the handsink by the window. CDI - provided soap to the dispenser. 6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at the womens bathroom handsink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product out of temperature in the cold prep unit. Refer to temp chart. CDI - the product cooled down in the prep cooler.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed equipment and utensils wet stacked on the dry storage rack.

4-501.11 Maintain equipment in good repair. Observed reach in cooler still have a crack in the inside of the equipment. Observed torn gaskets throughout. REPEAT VIOLATION.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and residue. Observed residue build up on both drink machines. Observed racks with dust and build up on them throughout facility. REPEAT VIOLATION.

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 one AC vent in the dining room showing a water damage problem. The material around the AC vent is rusting/corroding away. Observed hole in the wall by the front register. CDI - maintenence was already here fixing the problem before I arrived.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed that none of the employees are informed or knowledgeable about the employee health policy; uneducated about the 5 reportable symptoms and 5 reportable diseases. CDI - found the employee health policy that is posted in the facility and strongly advised that all employees including Person in Charge learn the reportable symptoms and diseases.

3-301.11(B) Food Employees shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee bare hand ready to eat deep fried tortillas. CDI - discarded product and educated that washing hands, using gloves and dispensing tongs is ideal for this situation.

5-202.12C A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. Observed that the automatic self-closing handsink in the men's bathroom does not provide flowing water for 15 seconds. VR

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed hard shell tacos in the dry storage not covered with wrappings or packaging and was open to sources of contamination; observed debris had fallen all around the product, possibly in it. CDI - covered the product; educated that food needs to be protected from contamination by covering it.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed that product in the hot holding equipment was not maintaining proper temperature (refer to the temperature chart); most of the product on the top half of the container was not in proper temperature while the product at the bottom closer to the heating element was in temperature. CDI - covered product with lids to hold the heat; advised to turn heating element to a higher temperature; advised to churn product frequently so all product will maintain proper temperature.

4-501.11 Maintain equipment in good repair. Observed a crack in the equipment inside of a reach in cooler; observed torn gaskets throughout.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and residue. Observed dirty equipment throughout facility (outside of equipment, inside of equipment, on top of equipment where single-use articles are stored, drink machines).

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Observed a designated spot for employee accommodations and that the employees do not use this specific area; observed sweaters and other accommodations stored throughout.

6-301.11 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed one hand sink missing soap, CDI soap provided. 6-301.12 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed one hand sink missing hand drying device, CDI towels provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed numerous containers stored cleaned with old food / sticker debris stuck to surfcaces. CDI containers pulled and placed into dirty dish pit.

4-501.11 Maintain equipment in good repair. Observed equipment no longer able to meet 4-1 & 4-2. Observed leak at hot water faucet connection at can wash in need of repair.

(general comment) 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. (cooking equipment etc)

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items in open prep line holding above 45F in back. Items out of temperature taken out of pan and put into cooler below. VR.

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

m4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of single service items stored on floor.

4-501.11 Maintain equipment in good repair. Observed doors to prep cooler not shutting correctly and in need of repair. Items not holding temperature correctly in unit. Repair. Also observed doors to hot holding unit not shutting properly.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed floating food debris in sanitizer in 3 compartment sink.

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. Cleaning need on floors throughout facility. 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 corroded floor drains and broken floor tiles throughout facility.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed incomplete written Employee Sick Policy. Policy is missing parts about exposure. REPEAT. Handouts given to PIC. VR to ensure employees sign handout and/or missing part is added to current written policy.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer in bucket and sink at 0ppm. CDI-bucket and sink refilled with correct concentration. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils with dried food debris stored as clean. CDI-items taken to be re-washed. Also observed residue/build up in sanitizer buckets.

4-501.11 Maintain equipment in good repair. Observed doors to prep line cooler broken and not able to close correctly or tightly to ensure there is no escape of cold air.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P Observed the updated employee health policy missing the exposure portion. There is a symptoms portion, diagnosed illness portion, but it does not have anything about exposure to a source of a confirmed outbreak or exposure from attending a setting or place where there is a confirmed outbreak. Have policy updated.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink on prep table next to hot cabinet. Drink relocated.

2-301.12. Follow the cleaning procedure to adequately wash your hands.-P Observed employee with an ace bandage on his hand which prevents him from effectively washing his hands. Restrict employees activities to non food prep activities or he must properly wash and then put on gloves so bandage does not contaminate any food, utensils or surfaces.

4-501.11 Maintain equipment in good repair. Observed under counter line cooler doors not closing properly and inside blue plastic area is cracked. Also noted bottom right hot cabinet door not closing properly.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris and build up inside the vented door next to the lower line cooler doors that don't close easily.

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 some debris on the freezer floor.

Facility shall have an employee with managerial control who is food safety certified. (2-102.12) No food safety certified manager on site during inspection.

Food contact surfaces shall be clean to sight and touch. (4-601.11) Observed heavy build up on soda nozzles and ice chute at drive thru window. Also observed food debris floating in sanitizer compartment at manual warewashing sink and several scoops with dried food debris stored as clean. CDI-food debris removed from sanitizer and scoops rewashed. VR on soda nozzles.

Store TCS food cold at 45F or below. (3-501.16) Observed cut tomatoes and pico de gallo stored above 45F on open prep line. Observed doors to prep cooler open due to unit doors in need of repair. VR.

Keep equipment in good repair. (4-501.11) Observed doors to cold prep unit not closing correctly and in need of repair. Items on prep line out of temperature.

Food contact surfaces shall be clean to sight and touch. (4-601.11) Observed soda nozzles in use at drive-thru window with build up. CDI-nozzles cleaned.

Food shall be stored at leat 6 inches above the floor. (3-305.11) Bottom shelf in freezer in need of adjustment, observed food and shelving on one side touching the floor and food debris on floor underneath shelf.

Food contact surfaces shall be clean to sight and touch. Observed heavy build up on soda nozzles. VRChemical sanitizer shall be at correct concentration. Observed chlorine sanitizer registering 0ppm in buckets. Determined that powder packs of sanitizer had not been thoroughly stirred in 3 comp sink. Sanitizer in sink at correct concentration. CDI-buckets refilled.

HACCP plan needed for cook/chill ROP of items at the end of the day. HACCP plan must meet requirements of 8-201.14. Facility unable to provide complete HACCP plan, documentation of cooling temps. Awaiting state guidance on how to ensure compliance.

Test strips shall be available to check sanitizer concentration. No test strips available to check chlorine sanitizer during inpsection. VR

Food contact surfaces shall be clean to sight and touch. Observed heavy build up on soda nozzles at drive-thru. CDI-cleaning started.

Store TCS food cold at 45F or below. Observed items such as shredded lettuce, diced tomatoes, and shredded cheese on cold prep line above 45F in some spots. Temperature was not uniform throughout product. Door on bottom of unit do not shut properly. CDI-items put into refrigeration.

Facililty must have HACCP plan for ROP of ground b-eef. Observed HACCP plan to be incomplete

Facililty must have HACCP plan for ROP of ground beef. Observed HACCP plan to be incomplete.

Properly store single service products. Observed box of clamshells stored, sleeve of cups and boxes of syrup stored on the floor.

Keep.equipment in good repair. Doors for cold hold prep unit are in disrepair and do not close properly. Observed cold temperatures to be out of compliance for this unit during inspection.

Designated areas shall be available for employee belongings and food. Observed employee drinks and food stored amongst food for facililty.