WENDYS #47

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed sliced tomatoes prepped at 0910 in densely packed metal pans and covered in plastic wrap in walk-in cooler. No change in temperature was noted after about 30 minutes of cooling. CDI - PIC uncovered tomatoes and spread out containers to allow for rapid cooling. 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. Observed several food employees working with food without head coverings. Head coverings shall be used to restrain hair from contacting exposed food, equipment and utensils.

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 one stack of 3 metal pans wet nesting. CDI - pans unstacked and allowed to air dry.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed tiles missing off of the wall under the hand sink in the back of the kitchen near the warewashing station. PIC stated there was a repair made to the hand sink and that the tiles are on order already.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed potato wedges hot holding at 128F. CDI: Items were voluntarily discarded. All other hot holding was correct. 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(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P. Observed shredded cheese being placed on TPHC with a starting temperature of 45F. CDI: Cheese was placed in walk in to cool.

REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed Cobb salad cooling at a rate of 0.02F/min inside prep unit in container secured with a lid. CDI: Salad was placed in walk in freezer to cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-601.11(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 minor food debris in bottom of reach in freezer. Clean as needed.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee grab french fry container by the lip, contacting multiple french fries with their bare hands. CDI - EHS intervened, french fries were voluntarily discarded. EHS suggested wearing gloves while handling french fries to ensure no accidental bare hand contact occurs. 2 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-501.14(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 previously hot held cheese sauce in line prep holding at 63F during inspection. PIC stated cheese had been removed from hot holding around 10:30am. Cheese was checked at 2:40pm. CDI - PIC voluntarily discarded cheese sauce. 0 pts. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 previously hot held cheese sauce being cooled in deep, tightly sealed plastic container in lowboy unit. Cheese had missed cooling window. CDI - PIC voluntarily discarded cheese. EHS recommended ensuring all cooling takes place in WIC with uncovered containers. 0.5 pts. 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. Observed multiple employees preparing customer food without donning proper hair restraints. Ensure all employees adequately restrain hair while preparing customer foods. 0.5 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal hotel pans being stored as clean while wet stacked together. Ensure all equipment is air dried before stacking. 0 pts.

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 lines in dish pit area during inspection. Repair or replacement necessary to prelude pest harborage. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several measuring cups and metal spatula stored as clean sticky with grease and food residue. CDI- PIC removes for recleaning. (-1.5) 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 .

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed single cutting board with deep scoring, no longer able to be properly sanitized. CDI- PIC voluntarily disposes of cutting board. (-0)

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed significant grease accumulation on sheet pans used to cook bacon. PIC states that a wax paper layer is placed as a barrier, making the pans non food-contact surfaces. EHS recommends the sheet plans be thoroughly cleaned or replaced at earliest opportunity. (-.05)

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. - Observed salad cooling at 47 degrees F at 9:55am in tightly covered containers in tall reach in refrigerator. At 10:40 salad was at 46 degrees F. Cooling rate calculation indicated method not effective to reach cooling parameters. CDI, salads relocated to walk in cooler with lid vented to facilitate heat transfer. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese and blue cheese cold held above 41 degrees F in 2nd line make line unit and unit had ambient air temperature of 44 degrees F. PIC contacted maintenance. TCS foods unit unit over 4 hours voluntarily discarded. Vr required. 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. - Observed TPHC used on make like according to PIC but could not locate written procedures. CDI, procedures emailed and completed while on-site. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 TPHC used on make like according to PIC but could not locate written procedures. CDI, procedures emailed and completed while on-site. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed watches and jewelry worn on wrists of food employees.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P - Observed fryer baskets washed and rinsed but not sanitized after cleaning. CDI, baskets sanitized at 3 compartment sink. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P - Observed chili not reheated to 165 degrees F within 2 hours. CDI, chili voluntarily discarded.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed sandwich unit held on TPHC but written procedures not followed and time not identified on several items such as cut Tomatoe and blue cheese. Observed tempered cheese 8 hour hold time procedures not followed. CDI, time identified on containers.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee handling raw beef patty with bare hands, wash hands and turn faucet off with bare hands before returning to cook line to handle food. CDI: EHS provided instruction on using paper towels to turn faucet off to not re-contaminate hands. EHS instructed employee to rewash hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: http://meck.co/FoodSafety 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 . Observed several pans with build up of food soil and residue being stored as clean on shelf in dish area. CDI: PIC returned items for W/R/S.

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 packages of cheese slices being stored in low boy cooler at 44F. CDI: PIC moved cheese to WIC to rapidly cool to 41F or below as they had been in unit for approx. 1 hour.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door being propped open for approximately 20 minutes while employee was taking out trash. Back door is not equipped with an air curtain. Keep door closed to prevent insect or rodent entry.

4-501.11 Maintain equipment in good repair. Observed gaskets coming off of low boy cooler under lemonade machine and low boy cooler across from dish area. Replace gaskets.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at one of the handwashing sink near the 3 comp sink. CDI- Paper towels was provided.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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 two metal pans of sliced tomatoes in the prep cooler at 46F that was made a day before. Couples of pans of slice tomatoes in WIC at 41F-42F and it is about 30 minutes past the cooling parameter. Prep salad was not cooled within 4 hours and still above 41F. CDI- PIC discarded items that was out of temperatures.

3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf. Observed American cheese that is kept on TPHC with no date/time/temperature keeping log per state approval letter. Verification needed within 10 days (11/14/22) to ensure that procedure followed correctly per NC Division of Environmental Health approval letter.

3-501.15 Cooling Methods (Pf). Observed slice tomatoes in WIC trying to cooled in a tightly wrapped metal pans. CDI- PIC unwrapped the containers to let items cool quickly. REPEAT

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

4-501.11 Maintain equipment in good repair. Observed the prep unit right across the fryers was malfunction. food items that was out of temperature was discarded. PIC called maintenance and unit was repaired in good condition during inspection.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door left opened when not in used. Keep doors/lids close when not in used to prevent insects and/or rodents.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee drink stored on shelf in upright cooler above food. Employee beverages must be stored in a separate location where they can not spill onto and contaminate food or clean utensils. CDI - PIC discarded drink.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Employee observed contacting fries with bare hands. Ensure employees do not handle ready-to-eat foods with their bare hands. CDI - Fries discarded and employee educated.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Pan of cheese sauce in walk-in cooler was not date marked. CDI - PIC placed date mark on pan. 0 pts.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P TCS foods on time as a public health control were not labelled with time at start of inspection. Follow TPHC procedures and label TCS foods with start time as per written procedures. CDI - PIC placed time labels on food.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Restroom cleaner spray bottle observed hanging on bread rack. CDI - Bottle moved to chemical storage area. 0 pts.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf 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 . Salads and cut tomatoes were actively cooling in bottom of sandwich cooler. TCS foods that are cooling shall be cooled in equipment designed to rapidly cool foods, such as the walk-in cooler. CDI - Salads and tomatoes moved to walk-in cooler.

4-501.11 Maintain equipment in good repair. Reach-in cooler was measured 45F on EHS thermometer. Repair cooler to hold TCS foods at 41F or less. TCS foods in cooler were placed there 1 hour ago and still measured 40-41F. 0 pts.

5-205.15 Maintain a plumbing system in good repair. Mop sink was clogged and not draining at start of inspection. Ensure employees do not dispose of grease in the mop sink or any other plumbing fixtures. CDI - Employee unclogged drain during inspection. 0 pts.

5-501.16(A) Provide receptacles of sufficient capacity to hold refuse, recyclables, and returnables that accumulate. Cardboard dumpster overfilled. Ensure waste is picked up often enough to prevent waste from accumulating. 0 pts.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Establishment's employee health policy does not include non-typhoidal salmonella. CDI - Establishment e-mailed sample policy that includes non-typhoidal salmonella. 0 pts.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Establishment does not have a vomit/diarrheal event clean-up plan. CDI - Establishment e-mailed sample policy to use. 0 pts.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Pitcher observed in hand washing sink at start of inspection. Hand washing sinks must only be used for employee hand washing. CDI - Pitcher removed. 0 pts.

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 Unopened package of raw hamburger patties stored on shelf above bag of opened fries in upright freezer. Raw animal foods must not be stored above ready-to-eat foods. CDI - Raw hamburger patties moved to raw hamburger cooler. 0 pts.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Sanitizer solution at 3-compartment sink measured 0 ppm quat on test strip. Quat sanitizer shall be 150-400 ppm. CDI - Manager cleaned out chemical dispenser nozzle and dispenser began dispensing solution at 300 ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Breakfast burritos on make unit top measured 52F. TCS foods in cold holding shall be 41F or less. Breakfast burritos moved to walk-in cooler to cool. REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 2 employee working on line did not have effective hair restraints. Food employees must wear hair restraints, such as a hair net or hat, when preparing food. REPEAT

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf - Wash vat at 3-compartment sink measured 104F. Wash solutions shall be at least 110F, unless soap manufacturer states that soap is effective at lower temperatures. CDI - Manager educated and compartment emptied. // 4-501.18 Maintain wash, rinse, and sanitize solutions clean. Debris observed in sanitizer solution at 3-compartment sink. Maintain the sanitizer compartment clean and free of floating food debris.

5-205.15 Maintain a plumbing system in good repair. Toilet in women's restroom is not working and has a work order in for it. Plumbing fixtures shall be maintained in good repair. 0 pts.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Raw hamburger patties on prep top unit measured 45-47F. TCS foods in cold holding shall measure 41F or less. CDI - Raw hamburgers moved to walk-in cooler to chill. 0 pts.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Cooked hamburger meat in the walk-in cooler had a discard date of 8-26. Pan of breakfast burritos were not date marked. 2 bags of cooked hamburger meat in the freezer were not date marked. TCS ready-to-eat foods must be date marked and held for no longer than 7 days under refrigeration. Mark thaw dates when these foods are thawed. CDI - Cooked hamburger meat in the freezer and the breakfast burritos were date marked because the manager knew what days they were prepared. The manager did not know when the thawed hamburger meat was prepared so it was voluntarily discarded.

2-402.11 Effectiveness-Hair Restraints - C - 2 employees not wearing hair restraints on line. Ensure employees that prepare food have a hair net or hat on.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - The top panel on the interior of the microwave is falling down. Equipment shall be maintained in good repair. Replace microwave. 0 pts.

4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PF - Wash solution at 3-compartment sink was 108F. Wash water solutions at manual warewashing equipment must be at least 110F (unless the detergent label states it is effective at lower temperatures). CDI - Hot water added to solution. 0 pts.

2-301.14 Wash hands after activities that contaminate them. -P. Observed employee repeatedly adjusting face mask with hands and then continuing on to begin food handling duties with no hand washing. CDI - PIC directed employee to wash hands. Hands washed. 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 scrub hands for less than 5 seconds during hand wash process prior to donning gloves to handle food at make table. CDI - PIC directed employee to scrub hands for 15 seconds. Hands washed.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed open/uncovered/exposed oatmeal bar dough in inside walk in freezer. Cover food when in storage to prevent contamination. 3-304.15 (A) Gloves, Use Limitation - P. Observed employee using gloved hands to place raw beef onto grill then continue on to handle ready to eat food and other equipment with no glove change. CDI - PIC directed employee to remove gloves, wash hands, and don clean gloves.

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 sliced cheese on make table top with no time present or time written faded such that cannot read. Employee followed behind EHS and applied timing but applied start time as the current time and not the time the product was actually removed from cold holding. Other foods observed with a number like 1, 2, 3 on the side of the containers represent time but no beginning and ending time as outlined in TPHC procedures provided by PIC. Confusion exists among staff and management regarding TPHC process as non-TCS items like pickles and ketchup were also using this 4 hour timing system and were listed on TPHC procedures. CDI - EHS explained full TPHC process and requirements to PIC including the Wendy’s extended time variance for sliced cheese to be held up to 8 hours as a copy of this variance was available in the facility. EHS also explained that TPHC is used for TCS foods and is not required for non-TCS foods like pickles and ketchup. EHS directed PIC that Wendy’s procedures should be reviewed for holding all foods at the line. PIC corrected date marking. REPEAT

7-201.11 Store toxic materials to avoid contamination. -P. Observed spray bottle of bathroom cleaner sitting on prep table surface immediately adjacent to cooked bacon. CDI - PIC relocated chemical.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed case of fries on floor in walk in cooler. 3-305.12 Food Storage, Prohibited Areas - C. Observed food stored directly under active condensation leaks in both walk in freezers. Condensation buildup observed on exterior packaging of multiple food items.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed both containers of sanitizer for wiping cloths at less than 50ppm quat concentration at line. PIC corrected.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of metal pan stored nested together wet with water running out of pans on clean utensil rack.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed case of single service cups stored on floor in outdoor storage room at walk in freezer entry door.

4-501.11 Maintain equipment in good repair. Observed active condensation drips inside of both walk in freezers. Frozen condensation pooled on flooring in outdoor walk in unit. REPEAT - points not escalated as volume of condensate leakage is significantly less than previous inspection.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone laying on prep surface immediately adjacent to food items at cook line cold holding. Store personal items away from food and food contact surfaces to prevent contamination.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed potato wedged holding at 121f in heated bin. CDI - PIC discarded. Maintain potato wedges above 135f.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed raw shell eggs holding in cold well at line at 48f. CDI - PIC returned to reach in cooler. Maintain shell eggs at 41f or lower.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed various containers of shredded cheese and open partially used chili meat in walk in cooler with no date marking. CDI - PIC date marked. Ensure TCS foods have date marking applied once prepared or opened.

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 TCS foods using TPHC with no time mark or time mark applied longer than allowed by procedures. CDI - PIC placed time on items missing marking and corrected time on items incorrectly marked. Follow written procedures when using TPHC. Time must be applied as soon as the food leaves cold holding.

4-501.11 Maintain equipment in good repair. Observed frozen condensate drippage buildup under compressor inside exterior walk in freezer. Ice accumulating on interior surfaces. Repair. REPEAT

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Missing drain plug on dumpster. Replace.

3-101.11 Safe, Unadulterated and Honestly Presented - P,PF Observed open package of oatmeal bars inside of walk in freezer stored directly under frozen condensation drippage with frozen liquid accumulated in direct contact with the food. CDI - manager discarded oatmeal bars. Ensure that all foods are stored to prevent contamination. Discard any foods that show signs of contamination.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed line employee crack raw unpasteurized shell eggs and then touch ready to eat foods without changing gloves. CDI - PIC instructed employee to change gloves after handling raw eggs. Employee removed gloves, washed hands, and donned new gloves.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed chili cooled from previous day's service re-heating at drive through area labeled with start time of 7:30 am. At 9:35 am the chili was at 158f. CDI - PIC discarded the chili. Fresh product brought from cooler and placed in larger re-heating unit near line to re-heat. Ensure products that are re-heated for hot holding are re-heated to at least 165f within 2 hours.

3-305.12 Food Storage, Prohibited Areas - C Observed packages of food items stored under frozen condensate drippage with accumulated ice buildup present on outside of packaging. CDI - manager rearranged items in freezer so that nothing is stored under the drippage.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing watch on wrist with glove while handling foods at front area. CDI - watch removed.

4-501.11 Maintain equipment in good repair. Extreme ice buildup present from condensate line inside of interior walk in freezer compressor unit. Ice accumulating on interior surfaces of the unit. Repair.

2-301.14 When to Wash - P - Observed food employee handling raw beef then proceeding to handle clean utensil without washing their hands in between.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf - Observed food employee touch fries in carton when transferring to bag. CDI, fries voluntarily discarded.

3-302.11(A) Separate the different types of raw animal foods. -P - Observed package of raw chicken open stored over onion rings in tall reach in freezer. CDI, foods relocated for proper storage.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed cut tomatoes with incorrect discard date of 1/20. CDI, tomatoes voluntarily discarded. Repeat.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed soiled wiping cloths stored over food prep area.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed coffee filters exposed and unprotected. Maintain in plastic protective packaging or transfer to container.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed lights out under hood ventilation system.

5-501.114 Using Drain Plugs - C -Observed drain plug missing from outdoor dumpster.

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 One employee observed washing hands without soap and for about 5 seconds. Another employee observed washing hands then proceeding to turn off faucet handles with bare hands. CDI. Employees rewashed hands.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice machine observed with black residue. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf A few containers observed with food debris on inside. CDI. Dishes rewashed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Spicy nuggets on temperature control found above 135F (See chart above). CDI. Nuggets thrown away by PIC.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf One container of chili found in walk-in cooler from morning before inspection bearing no date marking in walk-in cooler. CDI. Chili thrown away by PIC.

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 found cooling in dense container with lid on in walk-in cooler. CDI. Container loosely covered.

4-502.11 (B) Good Repair and Calibration - PF Thin probed thermometer not functioning during inspection. CDI. Batteries replaced.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Wrapped potatoes in open box on floor by drive-thru window.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Some food employees observed assembling sandwiches with no hair restraints.

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

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

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed package of raw chicken in freezer open but stored over raw fish in tall reach in freezer. CDI, foods relocated for proper storage.

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 - Observed all TCS items held using time as a public health control according to PIC but PIC could not provide written procedures for items held using TPC. Items marked with 4 hour discard time on containers. TPHC document to be provided to PIC. Ensure written procedures prepared in advance and held on site if using TPHC.

7-201.11 Store toxic materials to avoid contamination. -P - Observed restroom cleaner spray bottle hanging over rinse vat of 3 compartment sink. Degreaser stored in prep sink and vaporizer spray bottle stored over clean single-service articles in outdoor storage space. CDI, chemicals relocated for proper storage.

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

2-301.14 When to Wash - P - Observed food employee touch wiping cloth then handle clean equipment without washing their hands in between. CDI by instruction.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed a food employee fill container of water at handwashing sink. CDI by instruction.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed asiago cheese cold held in prep refrigerator at line at 54 degrees F. CDI, operator voluntarily discarded 1 container of asiago cheese. Repeat.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed large container of lettuce tightly covered in cooling process and at 50 degrees F in walk in cooler. CDI, operator removed cover and placed container in walk in freezer to rapidly cool. Repeat.

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 lids stored on ground in outdoor storage unit near outdoor walk in bun freezer.

4-501.11 Maintain equipment in good repair. Observed stall door in men's restroom no longer in good repair. Operator stated door scheduled to be repaired today.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC not able to demonstrate they had certification. Another manager on-site could not demonstrate that they had certification while on-site. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed lemons and tomatoes over ready to eat food in walk in cooler. CDI, foods relocated for proper storage.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P - Observed chili in reheating since 8am according to PIC at 157 degrees F at 10:21am. CDI, chili voluntarily discarded by PIC.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed chili hot held in unit at 131 degrees F. CDI, chili reheated to 167 degrees F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed cheese on top of prep refrigerator along line at 48 degrees F. CDI, cheese relocated to walk in unit to rapidly cool.

7-201.11 Store toxic materials to avoid contamination. -P - Observed 1 spray bottle of degreaser held on shelf above clean equipment near warewashing area. CDI, degreaser relocated for proper storage.

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 several salads in cooling process according to PIC in tightly covered containers in low reach in prep refrigerators between 49 and 54 degrees F. Observed cut lettuce recently prepared in covered container in walk in unit. Observed cut lettuce and tomatoe at 56 and 61 degrees F. CDI, lid removed from lettuce in walk in and salads relocated to walk in unit and instruction to leave lid partially open to vent and facilitate heat transfer. Lettuce and tomatoes relocated to walk in unit to cool.

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

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed PIC missing key to place disposable towels and toilet tissue in dispensers.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signs at either handsink in the restrooms. PIC stated that they are on order and will pr posted once they arrive.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed burger meat in hot holding unit for chili holding at 70F. Unit had been tripped and wasn't on. CDI: Meat was voluntarily discarded and unit reactivated.

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 Facility was unable to locate written procedures for TPHC on drive through line items. CDI: EHS provided a copy of TPHC procedures and PIC filled them out on site.

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 engaged in food preparation wearing a watch.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups on front expo line displayed with lip contact surfaces exposed.

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 active washinh occurring in wash bath reading 106F. CDI: Water dumped and replaced with hotter water. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris built up in the bottom of reach in freezer adjacent to frying units. REPEAT.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed cardboard dumpster missing a drain plug. Contact property management for replacement.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris scattered on floor in dry storage room and in bun freezer.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed pans soaking in sanitizer bath in three compartment sink reading 100 ppm quat sanitizer. CDI: Vat was drained and refilled with sanitizer reading 200 ppm quat. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed drive through cold holding unit holding between 56F-58F and all items in it were holding between 52F and 54F. All TCS foods (cheese, mozzerella, lettuce, tomatoes) in the top portion of unit were voluntarily discarded. The salads in the under counter portion of the unit had been placed inside at 10 AM and were taken to the walk in freezer and uncovered for rapid cooling. All salads were between 39F and 43F before 2:00. Facility is placing all foods on the drive through unit on TPHC until repairs can be made. PIC is familair with TPHC procedures and has briefed employees on its use. VERIFICATION REQUIRED within 10 days to determine long term cold holding compliance.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some metal pans wet stacked on drying rack above three compartment sink.

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 active dishwashing occurring with water at 104F. CDI: Water was drained and reflled with water reading at least 110F.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food residue in the bottom of the reach in freezer adjacent to cook line and on the floor in the back of bun freezer.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P -0pts - Observed raw beef stored over lemonade. CDI- Beef removed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed sanitizer reading 50 ppm at three compartment sink. CDI- Drained and refilled to read 200 ppm. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed one scoop with cheese residue. CDI- Placed to be rewashed.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P - Observed chili reading 155F-160F after 2.5 hours of reheating. Ensure that chili is being actively stirred and temperatures checked during the reheating process. CDI- Discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - 0 pts - `Observed shredded cheese, sour cream and half and half out of temperature compliance. CDI- Voluntarily discarded. Cheese was cooled down (within 4 hours).

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Quat sanitizer buckets read 50 ppm. CDI- Replaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts -Observed some cleaning needed on gaskets.

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 - Establishment currently has procedures that state "A date/time/temperature log shall be maintained to verify compliance with the day, time, temperature, and discard requirement " for the pasteurized American cheese. Verification is required for records. ( October 20 )

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 pans of tomatoes and lettuce placed on the make top unit ready to use reading 50-60F. Observed lettuce in walk in cooler tightly covered. CDI - Items placed in reach in for rapid cooling uncovered. Lettuce uncovered.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Repeat - Observed employee at the cook line with no hair restraint.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - 0pts - Observed coffee maker stored right next to hand sink in drive thru where it is exposed to splash. Move coffee maker or place a splash guard to prevent potential contamination.

4-501.11 Maintain equipment in good repair. - 0pts - Observed back door rusted through. Observed split gaskets on walk in cooler and walk in freezer door.

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

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. - 0 pts - Cleaning needed in outdoor freezer floor.

6-303.11 Lighting in the walk-in cooler shall be at least 10 ft candles - Repeat - Observed no light in the outdoor bun walk-in unit due to the bulb being burned out. Replace light bulb to provide proper lighting.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken nuggets at the heat lamp/fry station measured 130 F. CDI- PIC discarded and re-cooked nuggets.

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed employee at the grill area with pink artificial nails preparing burgers with no gloves. CDI- Corrected by instruction. Employee must wear gloves when preparing and or handling food. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee at the cook line with no hair restraint.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet clothes on the counter at the register area. Keep in the sanitizer wiping cloth bucket when not n use.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of salad lids stored on the floor in the outdoor storage area. Store off the floor to prevent contamination.

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 the shelving in the walk-in cooler.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored with food offered for sale in the reach-in cooler. Store employee food on the bottom shelf and separate from food offered for sale to customers. 6-303.11 Lighting in the walk-in cooler shall be at least 10 ft candles. Observed no light in the outdoor bun walk-in unit due to the bulb being burned out. Replace light bulb to provide proper lighting.

2-101.11 PIC shall be present during all hours of operation.-PF: Person in charge must have an Ansi accredited food protection manager certification.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Observed cut lettuce and salad mix 50F-51F at prep table. Products are kept by using time and being held for 2 hours before discarding and using fresh products. Items should be cooled to 45F or below before being placed on prep unit.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf:Observed lettuce and salad mix being cooled in walk in tightly wrapped and covered. Must vent to allow air to circulate through the product. CDI-uncovered and vented.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean area around drink machine nozzles and around lemonade nozzle.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P: Observed employee handling dispensing/grasping end of tongs bare handed. CDI-informed manager and placed tongs in 3 comp sink for washing

7-201.11 Store toxic materials to avoid contamination. -P: Observed cleaning chemicals stored on chilli meat holder and near meat well. CDI-removed. Cleaning before stocking with food.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employees not wearing hair nets or hats while handling food.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean shelving above 3 comp sink. Food debris present.

2-301.12. Follow the cleaning procedure to adequately wash your hands.-P Employee recontaminated hands after washing bytouching handles with bare hands to turn water off. CDI - Explained recontamination to staff and directed employee to use paper towel to turn water off; hands rewashed. Repeat.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. -Pf Dark build up on interior surfaces of ice machine. CDI - Ice machine cleaned during the inspection. Repeat. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Dried food debris on blade of veggie slicer. CDI - Cleaned during the inspection.

General Comment 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Cut lettuce, cut tomatoes, shredded cheese, and slaw held above 45F at sandwich make station. CDI - All items placed on Time as a Public Health Control today and will be discarded at the end of 4 hours. TPHC paperwork lwft with PIC to fill out.

General Comment 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Sanitizer not labeled at cook line or at order counter. CDI - All labeled.

General Comment 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed food pans wet stacked on drying rack. Separate to allow air drying.

General Comment 4-501.11 Maintain equipment in good repair. Observed one split gasket on low prep cooler at sanwich make station. Replace.

General Comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Build up of dust on fan guards in walk in cooler. Clean.

General Comment 2-301.12. Follow the cleaning procedure to adequately wash your hands.-P Employee recontaminated hands after washing by touching handles with bare hands to turn water off. CDI - Explained recontamination to staff and directed employee to use paper towel to turn water off; hands rewashed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Dark build up on interior surfaces of ice machine. CDI - Ice machine cleaned during the inspection.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Sanitizer bucket reading 0ppm quat; tested for chlorine in excess of 200ppm. CDI - Bucket was dumped and refilled with quat from dispenser. Do not mix chlorine sanitizer and quat ammonia sanitizer.

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 cooling in plastic container with lid on in walk in cooler. CDI - Lid removed to allow air circulation around lettuce.

General Comment 4-203.12 Ambient air and water thermometers shall be accurate.-Pf Gauge on outside of walk in cooler reading 28F. CDI - Ambient air thermometer placed inside walk in cooler.

General Comment 4-501.11 Maintain equipment in good repair. Repace split gasket on small cooler behind registers.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed various cheese slices (non-tempered cheese), tomatoes, and spring mix were as warm as 53F. CDI - moved to the walk-in.

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

4-501.11 Maintain equipment in good repair. Replace torn, moldy gasket on the small refrigerator behind the registers.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Maintain cold food at 45F or below. Observed pepperjack cheese at 53F on the closed side of the make line and cut lettuce at 50F. CDI- both were moved to the walk-in to return to approved temperatures.