WENDYS #50

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf - Observed several bbq sauces in box with damaged packaging. CDI, staff inspected damaged bbq sauce packaging and voluntarily discarded packages.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Observed spicy chicken cooked to 154 degrees F. CDI, chicken placed back in to continue cooking to 188 degrees F.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed dumpster door left open.

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

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed some metal pans wet stacked. 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 some debris accumulating on floor and wall area as well as ice buildup in outdoor walk in freezer shelving and door area.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign in men’s restroom. CDI, handwashing sign provided.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed quat sanitizer testing 0ppm at 3 comparing sink and container. CDI, operator contacted EcoLab to calibrate dispenser. Operator manually mixed sanitizer and provided sanitizer at correct concentration while on site and will do so until unit calibrated. EcoLab expected to arrive today. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded cheese, blue cheese cold held above 41 degrees F. See temperature observation chart. Operator stated items recently placed in unit and relocated to cool. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a fly near 3 compartment sink.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some metal pans wet stacked above 3 compartment sink.

4-501.11 Maintain equipment in good repair. Observed sanitizer dispenser not calibrated to provide correct concentration.

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 touch customer french fries with bare hands while placing into paper bag for customer order. Order was served via take out window before EHS could intervene. EHS and PIC discussed employees donning gloves while preparing customer french fries going forward. Observed PIC touch lettuce with bare hands while lifting container out of prep unit. Lettuce was voluntarily discarded. EHS will follow up to ensure employees begin to properly don gloves gloves going forward. 72 hour VR. 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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available at handsink during inspection. CDI - Employee stocked with napkins. 0 pts.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris at bottom of RIF during inspection. More frequent or thorough cleaning needed to preclude pest harborage. 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. 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 and cracked floor tiles all throughout kitchen area during inspection. Repair or replacement necessary. Repeat. 1 pt.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC not donning hair restraint during inspection. Ensure all food handlers wear hair restraints.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed can wash area with only an atmospheric breaker with a spray nozzle attached at the running end of the hose. Backflow prevention device graded for continuous pressure must be installed if the nozzle is to remain attached. CDI - PIC removed spray nozzle.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster with no drain plug, stuffed with plastic instead. Acquisition of proper plug necessary.

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 low grout lines throughout entire kitchen and food prep area. Repair required.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed plastic pitcher filled with water being stored in hand sink. CDI: Item was removed.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in 0ppm quat. CDI: Bucket was changed, new concentration is 200ppm

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 build up of food debris inside bottom of reach in freezer and one door reach in cooler. Clean as needed.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed container of strawberries with white buildup. CDI: PIC voluntarily discarded items.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dishes sanitizing in 0ppm quat at 3 compartment sink. PIC called ECOLAB to evaluate dispenser. Until dispenser is repaired facility is manually mixing quat sanitizer. CDI: PIC manually mixed quat solution to 200ppm during inspection. EHS will conduct long term compliance visit. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed 2 containers of cheese sauce hot holding below 135F. CDI: Items were voluntarily discarded. 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 .

REPEAT 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed sliced tomatoes that are held on TPHC without start/discard time. CDI: PIC voluntarily discarded item.

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

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 buildup of food debris in bottom of reach in freezer and equipment below hot holding area. Clean as needed.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee reach in trash container to retrieve a marker and proceeded to work with food without washing hands. CDI: EHS instructed employee to wash hands. REPEAT

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 a container and vegetable slicer with build up of food soil being stored as clean. CDI: Items were returned for W/R/S. REPEAT

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed several food items being held on TPHC without time marked for when food item was placed on TPHC and discard time. CDI: PIC marked all items with time food was placed on TPHC and discard time.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling food without the use of a hair restraint or beard guard. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee lying on prep table. Store employee possessions in an area where food and equipment cannot be contaminated.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee pick up napkin off of floor and continue to bag fries and chicken nuggets. CDI - Hands washed. Discussion had with manager. - 2 - REPEAT - * Points remain the same due to no other hand washing violations during inspection *

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed tomatoes stored above pre-washed lettuce in walk in cooler. CDI - Storage order rearranged. - 1.5 -

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 one container stored with dried food debris present. CDI - PIC moved item to 3 comp sink to be W/R/S. - 0 -

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 one metal container of salt/pepper without labels. Label as needed. - 0 -

6-202.16 Perimeter walls and roofs shall effectively protect the establishment from the weather and entry of insects or pests. Observed rain entering through ceiling leak by walk in cooler. Repair. - 0 -

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed washed potatoes stored half-way exposed on dry storage rack. Dry storage racks are stored outside underneath shelter but are still semi-exposed to the elements. Make sure potatoes and other food items are properly wrapped and protected when stored on these racks. CDI - PIC instructed to re-wrap them. - 1 -

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed few employees without a hair restraint. - REPEAT - 0.5 -

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed hose connected to can wash under pressure. Back flow prevention device not rated for use under pressure. CDI - Nozzle removed and water drained. Instructed to keep hose not under pressure. - 0 -

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Employee observed handling raw hamburger patties and placing them on grill. Employee then started to handle scoop for fries. Wash hands when switching between working with raw food and ready-to-eat foods. Wash hands to avoid potential cross-contamination. CDI - Employee instructed to wash hands and did so through rest of inspection after handling raw hamburgers.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Spicy nuggets underneath heat lamps measured 118-135F. TCS foods in hot holding must be at least 135F. CDI - Spicy nuggets discarded. REPEAT

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Disinfectant bottle sitting on Frostie machine and purple chemical bottle stored on prep table. CDI - Chemicals moved to chemical storage shelf. 0 pts.

6-501.111 Keep the premises free of insects, rodents, and other pests. 1 roach observed crawling underneath dry storage shelf. Ensure pest control is treating for roaches. PIC was able to show EHS pest control records.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 1 food employee not wearing a hair restraint. Ensure food employees wear hair restraints, such as a hat or hair net. // 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee wearing watch on wrist. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks of clean metal pans above 3-compartment sink were stacked while still wet. Utensils shall be adequately air dried. 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 emailed sample policy that includes non-typhoidal salmonella. 0 pts.

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 beverages stored on counter tops in kitchen at start of inspection. Employee beverages must be stored in a separate area away from clean utensils, preparation surfaces, and food.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Nozzle to soda machine at drive-thru had visible buildup on it. Clean beverage dispensing equipment at a frequency per manufacturer's instructions, or as often as necessary to prevent soil accumulation. CDI - Nozzle cleaned during inspection. 0 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Chicken nuggets underneath heat lamp were 128-140F. TCS foods in hot holding shall measure at least 135F. CDI - Nuggets discarded. 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 Lettuce, cole slaw, and cheese slices did not have time labels. Follow TPHC procedure and label the time on each pan of TCS food using time as a public health control. CDI - Time labels placed on pans during inspection. 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 For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Salads were cooling in make unit cooler bottom at 49-51F. TCS foods shall be cooled in equipment designed for rapid cooling, such as the walk-in cooler or freezer. CDI - Salads moved to walk-in cooler to continue cooling.

4-501.11 Maintain equipment in good repair. Torn gasket present on door of reach-in cooler by drive-thru. Equipment shall be maintained in good repair. Replace torn gasket. 0 pts.

6-301.12 Hand Drying Provision - PF - Repeat - No paper towels at hand washing sink at beginning of inspection. Paper towels shall be present at hand washing sinks. CDI - Paper towel roll placed on top of dispenser because employee did not have key. // 5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Employee observed filling up water at hand washing sink. Hand washing sinks shall be used for employee hand washing and no other purpose. CDI - Manager educated on proper hand washing sink use.

3-501.19 Time as a Public Health Control - P,PF - Establishment did not labels times on pans of lettuce, tomatoes, or cheese on make line. Follow TPHC procedures and label the times on the pans for foods that are using time as a public health control. CDI - Manager labelled pans.

7-102.11 Common Name-Working Containers - PF - Metal pan of degreaser was not labelled. Toxic chemicals must be labelled. CDI - Pan emptied. // 7-201.11 Separation-Storage - P - Repeat - Metal pan of degreaser stored on shelf beside grill. Shelf is above raw hamburger make top. Toxic chemicals must not be stored above food. CDI - Pan emptied.

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C - Dead roach on floor near water heater. Remove dead pests from premises. 0 pts.

2-402.11 Effectiveness-Hair Restraints - C - Employee not wearing hair restraint while working with food. All employees that work with food must wear a hair restraint. 0 pts.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Pans stacked while wet in clean utensil areas. Allow utensils to fully air dry before they are stacked. 0 pts.

4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PF - Wash water solution at 3-compartment sink that was being actively used was only 102F. Wash water solutions shall be at least 110F. CDI - Hot water added to solution until it was 110F.

5-501.115 Maintaining Refuse Areas and Enclosures - C - Trash bags on ground around dumpsters in the enclosure. Maintain refuse areas and enclosures clean to prevent them from becoming a pest harborage. 0 pts.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No towels available for drying hands at back of house hand sink. CDI - PIC replaced.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Organic residue present on interior surfaces of bulk ice machine near chute and top/inside areas. Clean frequently to prevent buildup.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed potato wedges, both batches of chicken nuggets and one batch of fries holding less than 135f in hopper at various times throughout inspection. See chart. CDI - PIC discarded and replaced. EHS noted that multiple heat lamps were out or missing in equipment.

7-201.11 Store toxic materials to avoid contamination. -P. Observed 3 bottles of chemical cleaners stored on shelf immediately adjacent to single service salad containers in prep area. CDI - chemicals relocated to storage area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple food items stored directly on floor including multiple cases of chicken nuggets in walk in freezer, ketchup on floor in dry storage, and wrapped baking potatoes on floor in drive through area. Confirmed with PIC no food deliveries today. REPEAT 3-305.12 Food Storage, Prohibited Areas - C. Observed packages of buns stored directly under active frozen condensate drippage in inside walk in freezer and cases of fries stored under active condensate drippage in outdoor walk in freezer. Do not store food under sources of contamination including condensate drips.

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 and another wearing elastic on wrist both while handling food. Remove watches and other items from arms while handling food.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed cases of napkins stored on floor in dry storage. Confirmed with PIC no deliveries today. Store single service items at least 6 inches off of floor.

4-501.11 Maintain equipment in good repair. Observed fryer area heated holding with multiple missing or burned out bulbs. Observed condensate drips from pipe work in both walk in freezer units. Observed damaged gasket on outdoor walk in freezer allowing warm air intrusion and substantial frozen bulildup around perimeter. Observed diamond plate flooring in walk in freezer buckling at seams no longer attached needs repair. REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cabinet under sink at drive through area with long term water buildup and extreme black organic buildup needs cleaning.

3-304.15 (A) Gloves, Use Limitation - P. Observed employee handle raw beef with gloved hands and then continue on to handle clean utensils with same gloves. CDI - EHS directed employee to change gloves and wash hands. Gloves changed and hands washed and utensil removed to dish area for washing. Change gloves once they become soiled and/or after handling raw meat and before handling clean utensils or ready to eat foods. REPEAT

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed no time documented on dry erase board used to track TPHC food items at line. The number 4 was written after each item instead of time. CDI - PIC corrected. Follow written procedures for holding foods using TPHC. Time must be clearly indicated for all products using this system. Noting the number 4 to represent 4 hour hold does not denote begin or end time. REPEAT. Continued non-compliance with TPHC standards may result in permit action.

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 chicken nuggets stored directly on floor in walk in freezer. Store all food at least 6 inches off of floor to prevent contamination.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans stacked together wet at clean dish area. Air dry pans before stacking together.

4-501.11 Maintain equipment in good repair. Observed outdoor walk in freezer with damaged gaskets on door preventing proper closure. Extreme ice buildup around door perimeter and on interior surfaces present. Repair. 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 low and missing grout in back of house areas. Observed drip from ceiling seams in back stock area. Repair.

2-301.14 Wash hands after activities that contaminate them. -P Observed employee repeatedly touching face mask and then touching food contact items with no hand washing. CDI - PIC directed employee to wash hands. Hands washed. EHS recommends employees wear properly fitting face masks to help prevent touching face while working. If face masks need to be adjusted, wash hands before continuing job duties.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towels not dispensing at only back of house hand sink. CDI - PIC corrected. Ensure paper towels available at hand sinks at all times.

3-304.15 (A) Gloves, Use Limitation - P Observed employee preparing lettuce with gloved hands pick up food from the floor and place into trash, handle dirty cardboard boxes, leave the work station to walk in cooler and touch handles and other surfaces all with no glove change. CDI - EHS directed employee to remove gloves, wash hands, and re-glove. Hands washed and gloves changed. Change gloves any time they are soiled. Do not use soiled gloves to handle ready to eat food.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Cooked potato wedged holding at 115f at fryers. CDI - discarded. Maintain cooked TCS foods t 135f or above.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed random TCS foods with temperatures above 41f in walk in and reach in cooler including shredded cheese at 51f, diced tomato at 59f, cut lettuce at 60f. CDI - PIC placed into WIC to cool or discarded. EHS determined that diligent preparation of food items not occurring. Prepared foods are sitting out at room temperature for extended periods of time through preparation allowing increase in temperature. Ensure employees are following procedures and diligently working with TCS foods to limit time out of refrigeration and then quickly cooling once preparation is complete. REPEAT

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed previous days discard time of 2:00 written on dry erase board for cheese and field greens on prep top. CDI - cheese and field greens discarded. Follow written procedures when using TPHC. Discard times must be marked on dry erase board. REPEAT

7-201.11 Store toxic materials to avoid contamination. -P Observed spray bottle of chemical sitting on prep table top adjacent to foods being prepared. CDI- PIC discarded. Store chemicals away from food to prevent contamination. 7-102.11 Common Name-Working Containers - PF Observed spray bottle labeled sanitizer with purple degreaser inside. CDI - PIC discarded. Ensure working containers of chemicals are accurately labeled as to contents.

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 prepared salads sealed into plastic containers and stacked into service area cooler. Observed cut tomatoes, and field greens cooling in sealed bulk plastic containers in walk in cooler. CDI - PIC removed lids and spread into walk in cooler to quickly chill. After preparing ambient temperature items like lettuce, tomatoes and salads, use a method to quickly cool to 41f before tightly sealing and/or placing into service. REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed prep employee with long hair not covered or effectively restrained. REPEAT

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 scoop laying in container of egg/sausage mix with the handle in direct contact with the food. Store utensils in a sanitary manner such that the handle does not contact food.

4-501.11 Maintain equipment in good repair. Extreme ice buildup present on interior surfaces of outdoor walk in freezer. Door no longer fully seals due to accumulated ice. Repair. REPEAT

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Damaged drain plugs on both dumpsters with visible leaking need repair/replace.

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. Multiple areas of unclean standing water present in back of house. PIC indicated shop vac broken. Clean floors and remove foul standing water to prevent contamination.

5-202.12 Provide at least 100F water at handsinks. -Pf Observed water at 70F at hand sinks in women's restroom. CDI; point of use water heaters under hand sinks were turned back on. Observed hot water above 100F before leaving facility.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed packaged salads in bottom of prep unit on line holding 43-46F. Salads were prepared this morning and temp was likely due to just being prepared. PIC was already aware that unit was not properly holding and was in the process of relocating salads to walk in cooler. Observed salads decrease in temp. prior to leaving.

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 or 6 hours shall be discarded. -P/Pf Written procedures indicate that foods will be held on line for 4 hours however observed 6 hour discard time indicated on dry erase board. Written procedures do not include guacamole or ranch or honey mustard but time is also being used for these items. CDI- dry erase board was corrected with a 4 hour discard time.

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 salads placed in prep unit on line directly after prepared. Cool in walk in cooler prior to holding in working units.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several employees not wearing hair restraints.

4-501.11 Maintain equipment in good repair. Observed main prep unit on line not properly functioning due to ice build up. PIC was already aware of issue and repair person was on site. All foods were removed from unit or placed on TPHC until properly functioning.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee orange gatorade stored on the top shelf of the tall reach in cooler. CDI-The drink was removed. *Drinks are acceptable as long as they are kept covered and stored in a manner to prevent contamination.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap at the handsink difficult to use without the help of a second person. This particular kind of soap was meant for a soap dispenser and those had been removed the night before. Zero points taken today due to their being soap located at the sink but it needs to be easily assessable without the help of a second person.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed date marking stickers being left on the containers after washing, rinsing, and sanitizing. CDI-The stickers were removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed guacemole cold holding above 41F at the sandwich prep line. CDI-The item was removed and a new container was brought out.

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 several items in the walk in cooler missing date labels. CDI-The items were properly dated. 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 lettuce cooling in the top portion of the sandwich prep unit. CDI-The lettuce was moved to the walk in cooler for rapid cooling. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the clean equipment rack. Ensure pans are fully air dried prior to stacking. REPEAT.

6-301.14 Handwashing Signage - C - Observed no handwashing sign posted in women's restroom. PIC stated that new handwashing sign arrived to restaurant yesterday. Ensure hw sign posted.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P - Observed chili reach reheat temperature of 132 degrees F after 2 hours. CDI, chili voluntarily discarded by PIC.

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 salad held in unit over 24 hours according to PIC and not date marked and container of chili open yesterday morning according to PIC but not date marked. CDI, foods voluntarily discarded by PIC.

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 items marked with 4 hour discard times on make line containers but no written procedures available on site for use of TPHC. PIC stated that all items are discarded at 4 hour discard times. TPHC handout provided and completed while on-site. Ensure written procedures are maintained on site for use of TPHC.

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 containers of recently prepared lettuce cooling in tightly covered containers. CDI, lids partially removed to facilitate heat transfer.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in kitchen and dining area. PIC stated Steritek comes in monthly for treatment. Suggestions to increase pest control treatment if necessary.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean containers being wet stacked on rack above 3 compartment sink.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed some single-service cups overstaced in holster and single-service frosty cup stored in dusty area at machine.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed condensation leak inside tall reach in refrigerator.

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

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 2 food employees not vigorously rub hands for 10 to 15 seconds when washing their hands and a food employee handle wet wiping cloth then proceed to handling clean equipment without washing their hands. CDI by instruction.

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 food employee use bare hands to place cheese on hamburger. CDI, hamburger and cheese voluntarily discarded by PIC.

6-301.12 Hand Drying Provision - PF - Observed no disposable towels available at handwahsing sink at warewashing area or men's restroom. CDI, disposable towels provided. Observed food employee touch cheese to place on hamburger with their bare hands. CDI, hamburger and cheese voluntarily discarded.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Observed some black soil residue accumulating on ice chute of ice machine. Observed several boxes of food stored

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed vanilla frosty mix held at 49 degrees F in Frosty machine. Effective January 1st, 2019 all TCS foods shall be held at 41 degrees F and below. Frosty mix voluntarily discarded by PIC.Per guidance by the State, no points deducted on first inspection under new regulatory requirements. Vr by 2/24 to ensure that frosty unit is calibrated to ensure product is held at 41 degrees F and below as required.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on counter surface at prep area.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single-service cups overstacked in holster and some cups had spillage on mouth contact area. Contaminated cups voluntarily discarded by PIC.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed Frosty machine not holding TCS frosty mix at required temperature. Out of order sign posted on machine.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed metal baseboard damaged near walk in cooler.

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C - Observed dust accumulating on ceiling ventilation in kitchen area.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified PIC on site. Repeat.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed tomatoes stored over prepared lettuce in walk in cooler. CDI, foods relocated for proper storage. Improvement made since previous inspection.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P - Observed chili that began reheating between 9:45 and 10am but only reached 154 degrees F at 12:03. 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 at 118 degrees F. CDI, chili reheated

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 pans of lettuce cooling in walk in cooler in deep covered pans and covered shallow containers of lettuce recently prepared. CDI, operator removed covers on deep bins and transferred lettuce to shallow sheet pans to facilitate heat transfer.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed fry carton package stored less than 6 inches from the ground in dry storage area. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans being wet stacked above 3 compartment sink.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed moisture, soil and water drip from ceiling over front counter and over kitchen floor near office. Ensure ceiling repaired to prevent leaks and possible contamination of equipment and food.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC stated that certification expired. CDI by instruction.

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 food employee turn faucet off with their bare hands after handwashing. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed open bag of uncooked chicken in stand up prep freezer stored over fries. Observed unwashed tomatoes, lemons stored over ready to eat foods in walk in cooler. CDI, foods relocated for proper storage.p

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed food employees washing, rinsing but not sanitizing equipment when washing equipment at 3 compartment sink. CDI by instruction.

7-201.11 Store toxic materials to avoid contamination. -P - Observed toxic agents stored over clean single-service articles on storage racks in kitchen and back of facility. CDI, chemicals 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 salads covered, recently prepared and cooling in prep unit and cut tomatoes recently prepared, tightly covered in cooling process in walk in unit. CDI, salads relocated to walk in unit to rapidly cool and cover partially removed from tomatoes to facilitate cooling process.

3-307.11 Miscellaneous Sources of Contamination - C - Observed employee using restroom cleaner on prep table and prep sink that instructions indicated that food contact surfaces required rinsing. Operator stated they sanitized table using same restroom cleaner. CDI by instruction for proper rinsing and sanitizing after use and instructions on use of chemicals on food contact and non-food contact surfaces.

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

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid damaged on outdoor dumpster.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed carolina chili holding ar 130F at prep line and some burgers placed onto hot holding surface improperly, causing portions of meat to drop below 135F. CDI: Chili and burgers reheated to at least 165F.

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 several items on time (cheese, lettuce, cole slaw) with incorrect time stickers on them. PIC stated that employees are refilling pans without changing time stickers because facility is extremely short handed today. CDI: Time stickers corrected to show proper time for all items held using TPHC.

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 prepared today cooling in double wrapped, deep metal pans in walk in. CDI: Lettuce vented to facilitate rapid cooling.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed several stacks of single service cups behind register and at drive through window displayed with lip contact surfaces exposed. REPEAT.

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 warewashing occurring in 100F water. CDI: Water drained and refreshed with 115F water.

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 kitchen hand sink falling away from wall in need of proper caulking to seal to wall. Observed missing baseboard tiles near can wash area.

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 emoloyee using bare hands to turn off faucet after washing hands, thus re-contaminating them. CDI: Instruction and re-washing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer stored as clean with visible food debris between blades after warewashing. CDI: Slicer sent back through warewashing process to remove debris.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabelled spice shaker on cook line.

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

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups throughout facility displayed with lip contact surfaces exposed to potential contamination. REPEAT.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed highly soiled rinse vat at three compartment sink. Ensure that food debris does not build up and splatter onto dishes being rinsed. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gasket on walk in cooler with heavy black residue in need of cleaning, as well as food debris on the floor of walk in freezer. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored on a shelf in walk in over food for restaurant. CDI: Drink relocated to bottom shelf away from food.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee changing gloves without a handwash between gloves. CDI: Instructed employee to wash hands between glove uses. Employee immediately washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed that all foods in the cold holding unit closest to grill were holding between 49F and 54F. Ambient air of unit was 50F. Salad cooler beneath prep table and adjacent under counter cooler are all connected and also holding at 50F. All salads from the under counter coolers that were out of temp were voluntarily discarded, along with greens and mozerella cheese that were also out of temp. All remaining foods were moved to the operational prep cooler (ambient air temp 43F). VERIFICATION REQUIRED to determine long term cold holding compliance. REPEAT.

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 pair of tongs stored in 69F sanitizer.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed_two stacks of single service cups displayed with the lip contact surface exposed to the air.

4-501.11 Maintain equipment in good repair. Observed cold holding unit holding at 50F and a badly damaged gasket on the walk in freezer door.

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 in a wash bath with 106F water. 4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed heavy food residue in the rinse vat of three compartment sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets throughout facility in need of cleaning and food residue in the bottom of under counter cold holding units. 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 damaged ceiling tile above facility's handsink. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed black residue on ceiling tiles around vents and floor of walk in freezer in need of cleaning. REPEAT.

Observed employee fill lemonade with water from hand sink. 2-301.15 Only wash hands in handwashing sink.-PF

PIC stated that cooling ice containers for chili were rinsed off after each use and placed back in the freezer. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P

Observed lettuce, spring mix and shredded cheese in make table from 52 to 56 degrees. Food had been there since 7 to 8 am. CDI - instructed to move to freezer to rapidly cool. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed sanitizer bucket at 50 ppm quat. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P

Observed lettuce, bean garnish for salad, and corn for salad cooling in walkin covered.. Use a method that will facilitated quickly cooling foods. 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf

Observed handle in contact with ice in. CDI - removed. 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 single use cups in sleeve, sleeve not pulled up to top of cups several exposed around rim. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.

Observed ice buildup on bun freezer floor. Observed one damaged gasket on single door refrigerator. 4-501.11 Maintain equipment in good repair.

Observed residue collecting on reach in refrigerator gaskets. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

2-301.14 Wash hands after activities that contaminate them.-P - Observed employee go outside and back in and work with clean equipment and utensils. / Observed employee move trash and not wash hands. / Observed employee close hand sink handles with clean hands. CDI - Employee addressed twice to washed hands. PIC discussed with employee.

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 ice with bare hands and place in personal beverage. CDI -Ice discarded.

4-501.114 Maintain sanitizer at correct concentrations. -P - Observed quat sanitizer reading 0 ppm. CDI - Manually filled. Company called. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Repeat - Observed severe mold build up on ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed tomatoes (53F) and lettuce (51F) overfilled on the line. CDI- Sections that were overfilled removed to cool.

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 - TPHC for cheese approval states that establishment must maintain a log stating the date, time, and temperature of cheese to ensure it is maintained for less than 8 hours at a temperature of less than 85F. No log in place. VERIFICATION REQUIRED - for log to capture all required items.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - 0 pts - Observed lettuce tightly covered in walk in and reach in. CDI -Lettuce was uncovered.

4-501.11 Maintain equipment in good repair. - 0 pts - Observed severe condensation build up in bun walk in freezer. Unit must be repaired to prevent build up.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - .0 pts - Observed cleaning needed on gaskets, exterior of equipment in all areas particularly hot hold drawers, and exterior of dicer.

5-205.15 Maintain a plumbing system in good repair. - 0 pts - Observed hand sink slow to drain.

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 - Observed cleaning needed on walk in freezer floor. Observed damaged rear exit door. Bottom of the door observed severely rusted. Repair or replace

14 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed black residue inside ice machine. Clean ceiling inside ice machine. REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed coleslaw in the top of the prep line rail at 53 F due to unknown reason. CDI- Voluntarily discarded. -Observed prepared salads in the reach-in cooler under prep line at 50 F due to improper handling. Salads were prepared in the morning and have been in coolers longer than 4 hours. Reviewed salad prep procedures with staff to ensure temperature compliance. REPEAT. CDI- Voluntarily discarded. -Observed milk in the reach-in cooler at the drive-thru at 48 F internal temp. Cooler ambient measured 48 F. Cooler is not working properly. CDI- Voluntarily discarded TCS foods from the cooler. (Dressing, sour cream, etc)

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed manager preparing food with no hair restraint.

4-501.11 Maintain equipment in good repair. Observed cooler at the drive thru not working properly. Ambient air temperatures at 48 F and all products in side above 48 F. Repair.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed excessively soiled toilet in the Men's restroom. Clean as needed.

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 build-up on the floor under drive-thru area. Observed damaged rear exit door. Bottom of the door observed severely rusted. Repair or replace.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed build-up on the hood vents. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed the protective coating at heat lamps peeling. Lights shall be replaced due to no longer shatter resistant once coating is removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Clean ceiling inside big ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Salad mix 50F in cold holding prep units (both sides). CDI-replace

7-201.11 Store toxic materials to avoid contamination. -P: Restroom cleaner and degreaser stored with clean dishes and on food prep surfaces with sauce bags. Keep all chemicals stored away from food and/or food prep items. CDI-removed

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed sanitizer in 3 comp sink with food debris. Must change more frequent when visibly needed.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean ceiling in seating area.

2-301.14 Wash hands after activities that contaminate them.-P: Employees must wash hands after handling raw meats and cleaning even if wearing gloves. Observed employee handling raw meat, cleaning up blood, and handling utensils stored in cooked side of grill without removing gloves and washing hands. CDI-by instruction

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf: Observed cashier and other employees boxing fries in a manner that contaminated fries with barehand contact. CDI-by instruction.

7-201.11 Store toxic materials to avoid contamination. -P: Observed container of restroom cleaner stored on prep table in front of 3 comp sink. CDI-removed

6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Repair baseboard in walk in cooler. Metal flap needs to be re-attached.

General Comment 2-301.12. Follow the cleaning procedure to adequately wash your hands.-P Observed employee recontaminate hands by touching faucet handles with bare hands to turn off water. CDI - Instructed employee to use a paper towel to prevent touching handles after washing.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food employee dump drink in handsink upon start of inspection. CDI - By instruction not ot use hand sink to dump.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Visible build up inside tea nozzles. Repeat violation.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Chili reheating for 2 hours with spots still as cool as 115F. CDI - Chili discarded; PIC noted that the timer had not been set that reminds staff to stir the chili throughout the reheating process.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Cut lettuce and cooked broccoli held above 45F at sandwich make station. CDI - Both pulled to cool in walk in cooler. Repeat.

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

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 Preped items such as diced tomates, cut lettuce, and packaged salads all cooling while tightly wrapped or lided. CDI - All vented to facilitate cooling.

General Comment 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. Ice scoop stored wiht handle contacting ice at station behind registers.

General Comment 4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Wash water at 103F. CDI - Refilled with water above 110F.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed the person in charge today did not have food safety certification.2-103.11 (A)-(L)Person-In-Charge-Duties - PF. Observed the PIC was so busy doing routine tasks such as serving customers and working the drive thru that they didn't have any time to ensure the safety of the food or perform their duties as required in the NC Food Code.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed a box of potatoes that had been sitting on the floor had water damage. CDI - discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed the soda nozzles with black mold build up. CDI - washed and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed cheeses (non tempered cheese), cut lettuce, cut tomatoes, cole slaw, etc were at 49-61F in the cold holding units. Some items were discarded, others were moved to other cold holding and an ice bath was made to hold items cold that were being used to make sandwiches so the facility could continue to operate. Return visit required. Repeat violation.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. IN addition to the wet box of potatoes, another box of potatoes was on the floor and several boxes of food were on the floor of the freezer.

4-601.11(C )4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the step ladder used in the back of the restaurant used to retrieve single service and other items, was very dirty.

2-103.11 (A)-(L)Person-In-Charge-Duties - PF. The person in charge is responsible for the operation of the facility and all the duties listed in 2-103.11. Observed that the PIC today was so busy doing routine food worker tasks that they did not have time to properly exercise managerial control over the facility or ensure all duties were covered. CDI - explained responsibilities to the PIC.

2-103.11 (M) Person in Charge-Duties - PF. The facility must have an employee health/illness policy which meets the rules and inform their employees of their responsibilities under this policy. Observed the Person in Charge (PIC) could not provide any specifics of an employee health policy in writing or verbally. RVR. A copy of the health departments sample policy was left.

3-301.11 Preventing Contamination from Hands - P,PF. Bare hand contact with ready to eat food is prohibited. Observed the PIC check the temperature of shredded cheese with the back of her hand. CDI - cheese discarded and instruction.

3-304.15 (A) Gloves, Use Limitation - P. Gloves may be used for one task such as working with ready to eat food and then discarded. Observed one of the sandwich makers go back to the walk-in refrigerator to get more product and come back and begin handling food again all while wearing the same gloves. CDI - informed the PIC who talked to the employees for correction.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Maintain cold foods at 45F or below. Observed a flat of shell eggs used for breakfast at 60F. A pan of lettuce sitting on top of a cold unit at 72F and all items in the tops of both sandwich unites 47-52F. CDI - product was changed out or discarded.

4-302.12 Food Temperature Measuring Devices - PF Food temperature measuring devises shall be provided and readily accessible for use in taking and maintaining food temperatures. Observed the facilities thermometer was not working. Return visit required.

6-501.111 Controlling Pests - PF. The premises shall be maintained free of pests. Observed a few flies in the kitchen.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. Single service and single use articles shall be stored at least 6 inches off the floor. Observed boxes of these items from last nights delivery were on the floor. Some boxes had gotten wet from sitting on the wet floor.

6-301.12 Hand Drying ProvisionRules require all hand sinks be stocked with hand drying supplies at all times. Observed empty hand towel dispenser when washed hands to begin inspection - CDI- hand towels given

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding3-501.16 Ensure all hot time/temperature control for safety foods (TCS) are maintained 135 F or above.Observed sandwiches hot holding at less than 102 F. VR for TPHC

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding3-501.16 Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F.Observed cheese and cut tomatos cold holding at greater than 51 F and 48 F. VR for TPHC

3-501.19 Time as a Public Health ControlRules require written procedures for using TPHC to protect TCS foods. Observed facility without written procedures on hand and items not time stamped. VR written procedures for TPHC

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate PathogensRules require facilities that offer indercooked or raw proteins to maintain a consumer advisory. Observed food employee unclear as to whether they offer undercooked eggs to customers. CDI- through instruction

3-501.16 Ensure cold holding TCS foods are maintained 45F and below. Preptop cold holding cooler not working properly. Lettuce, tomatoes, cheese, etc temperatures ranged from 55-62F. Items have been out less than 2 hours. Advised PIC to place items in walk-in to cool below 45, place already cooled items in prep top and label to be discarded in 4 hours until prep top is fixed. Verification required.

3-501.15 (B) Cooling of food shall be accomplished by using rapid cooling equipment or in refrigeration/ freezer units. Observed cut lettuce in large plastic bin with tight fitting lid. Leftover beef patties are placed in hot holding drawer for 4 hours before being placed in the cooling process. Hot Holding drawer was just turned on and not at holding temperature when beef was first placed inside. CDI by instruction and beef patties placed in other drawer that was at temperature.

4.-204.112 (A&B) Thermometers shall be provided and placed in refrigerated units and located in the warmest part of the unit, permanently affixed, and easily viewable. Observed a reach-in unit not working properly and no thermometer visible. Verification required.

3-304.14(B) In use wet wiping cloths shall be used for one task then laundered or stored in sanitizer solution between uses. Observed wet wiping cloths on counter.

4-903.11 Single use and single service items shall be protected from contamination. Single service cups on serving lines not sleeved and stacked higher than lip of dispenser.

.6-.501.14(A) Ventilation shall be kept clean. Air vents throughout needs to be cleaned.