WENDY`S #53

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). EHS observed approximately 8 salads without date marks present. PIC stated that they were unsure of when the salad were made. CDI- PIC voluntarily discarded the salads. -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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. EHS observed two employees preparing food without the use of a hair restraint. CDI- Employees put on hats. -0-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed a few metal containers that were stored clean as stacked wet. CDI- Items were unstacked to allow for air drying. -0.5-

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. EHS observed low grout throughout the facility. Repair. -0-

2-301.15 Only wash hands in handwashing sink. -PF Observed PIC rinse hands in 3-compartment sink. CDI- EHS provided education on proper hand washing practices. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in back hand sink. CDI- PIC replaced paper towels. -1-

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 two containers of cut lettuce and once container of cut tomatoes being held on TPHC without being labled with a start/discard time. CDI- PIC voluntarily discarded of products. -1.5-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed a few metal pans that were stored clean and stacked wet. CDI- Pans were unstacked to allow for air drying. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken nuggets being hot held below 135F (see temp chart). CDI - Chicken was voluntarily discarded. (1.5) 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk mix in vanilla frosty machine holding at 50F. Machine is not to be used until repaired. VR required in 3 days. REPEAT. (3) 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloths being stored at 100ppm. CDI - PIC discarded sanitizer and made new bucket at correct concentration per manufacturer instructions (200ppm). (0.5)

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste bin in men’s restroom. (0.5) 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Observed PIC unable to answer questions on food process activities and locating health policies. CDI. PIC was educated on food process activities and also locating items on health policies. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed front of house hand washing sink without paper towels available. CDI- PIC replaced paper towels. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chilim meat, eggs, meat in WI cooler above 41F. CDI- PIC voluntarily discarded items. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. OBSERVED eggs, chili meat, meat in WI without dates. CDI. PIC voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed opened containers of spray bottles with chemicals in it stored directly on prep table. CDI. PIC removed.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies in the restrooms and food prep area. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open with an item during inspection.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few wet stacked metal food pans on clean dish shelving.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed cleaning needed in micro wave and cooking equipment.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed waste stored on the floor around trash area.

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed front of house hand washing sink without paper towels available. CDI- PIC replaced paper towels. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes and sliced cheese in low boy cooler above 41F. CDI- PIC voluntarily discarded items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed multiple employees without hair restraints. CDI- PIC made employees don visors.

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towel at hand sink near the front. CDI- Paper towels provided at the time of inspection. -1 pts-

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 slice tomatoes, cut lettuce, cheese, and other items listed as TPHC form, without time stamps. CDI- PIC volunteers to discard all items at the time of inspection. PIC and EHS discussed the correct procedure of TPHC and how to keep log and put time stamp -1.5 pts-

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes stored on the floor in WIF. PIC stated they just got delivery this morning. Put up all boxes off the floor by the end of each shift on delivery day. -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 very soiled reach in underneath prep unit. Need detail cleaning inside and around the gaskets and doors. -0.5 pts-

5-205.15 Maintain a plumbing system in good repair. Observed clogged hand sink near the front. Need repair. -0 pts-

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 standing water in WIC, flooring near/underneath fryers need need cleaning and keep clean. -0 pts-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few wet stacked metal food pans on clean dish shelving. REPEAT

4-501.11 Maintain equipment in good repair. Observed tall reach-in freezer on cook line out of use due to improper holding temperatures. PIC has completed work order for unit. Facility will hold frozen product in walk-in freezer and grab food from unit as needed for reheat. 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. Some cleaning needed on floors along cook line.

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 For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M Observed employee scooping fried and chicken nuggets into single use containers without gloves. Bare hand was in contact with food contact surface of fry containers. CDI-Educated employee and PIC, discussed proper glove use to prevent contamination of RTE foods. Gloves donned.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed sanitizer cloth bucket stored in front handwashing sink during inspection. CDI-Item moved to approved 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 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 . Observed one pan of chopped lettuce and sliced tomatoes past discard date. CDI-PIC discarded food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few wet stacked metal food pans on clean dish shelving.

REPEAT 4-501.11 Good Repair and Proper Adjustment - Equipment shall be maintained in good repair. Drive thru reach-in units need to be repaired - broken door/gasket (unit is maintaining cold hold temperatures - TCS foods 41F and below.)

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC without CPFM.

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 . Small drive thru reach-in was not holding TCS foods at 41F and below. CDI-Discussed with PIC and food was moved into walk-in cooler to quickly cool to 41F. Reach-in door not closing, which is affecting cold holding in unit. Foods were prepackaged but still in need of refrigeration.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer reading low on test strip in wiping cloth sanitizer buckets.

REPEAT 4-501.11 Good Repair and Proper Adjustment - Equipment - C - Repeat - Torn gasket present on reach-in cooler and on upright freezer. Equipment shall be maintained in good repair. Replace torn gaskets on walk-in cooler door and walk-in freezer door. Drive thru reach-in units need to be repaired - broken door and one unit out of use.

REPEAT 4-602.13 Nonfood Contact Surfaces - Exterior of soda machine at drive-thru needs to be cleaned. Nonfood contact surfaces of equipment must be cleaned at a frequency necessary to maintain them clean. Cleaning needed around shelving on make line, inside reach-in freezer.

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 make bare hand contact with cooked bacon. CDI-Discussed with PIC and employee was instructed to wash hands and don gloves. Contaminated food was discarded.

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed buildup on inside top surface of microwave. Informed PIC that microwaves must be cleaned every 24 hours.

4-901.11 Equipment and Utensils, Air-Drying Required - C - 3 stacks of clean metal pans were stacked while still wet. Utensils must be air dried. Allow adequate time for utensils to air dry before stacking. Repeat.

4-501.11 Good Repair and Proper Adjustment - Equipment - C - Repeat - Torn gasket present on reach-in cooler and on upright freezer. Equipment shall be maintained in good repair. Replace torn gaskets on walk-in cooler door and walk-in freezer door. Repeat.

4-602.13 Nonfood Contact Surfaces - Exterior of soda machine at drive-thru needs to be cleaned. Nonfood contact surfaces of equipment must be cleaned at a frequency necessary to maintain them clean. Cleaning needed around nonfood contact surfaces of tea and coffee dispensers, shelving on make line, inside reach-in freezer. Repeat.

2-102.12 (A) Certified Food Protection Manager - C - No employee present with ANSI food protection manager certification. At least 1 employee with an active ANSI food protection manager certification shall be present during all hours of operation.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees - PF - Establishment has new employees sign an employee health policy. The policy does not include non-typhoidal salmonella. CDI - Establishment emailed new health policy that included non-typhoidal salmonella. 0 pts.

2-501.11 Clean-up of Vomiting and Diarrheal Event - PF - Establishment does not have a written policy regarding vomiting and diarrheal events in the restaurant. CDI - Establishment emailed sample clean up policy. 0 pts.

2-301.14 When to Wash - P - Employee observed using cell phone and then went to putting fries in the fryer and portioning nuggets for customer. Employees must wash hands any time their hands are contaminated. Employees must wash hands after handling cell phone and before preparing food. CDI - Employee instructed to wash hands and she did so correctly.

3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation - P, PF - Carton of raw eggs stored on shelf above pan of chili. Raw animal products must not be stored above ready-to-eat foods. CDI - Raw eggs moved to bottom shelf. 0 pts.

4-901.11 Equipment and Utensils, Air-Drying Required - C - 3 stacks of clean metal pans were stacked while still wet. Utensils must be air dried. Allow adequate time for utensils to air dry before stacking. 0 pts.

4-501.11 Good Repair and Proper Adjustment - Equipment - C - Repeat - Torn gasket present on reach-in cooler and on upright freezer. Equipment shall be maintained in good repair. Replace torn gaskets.

4-602.13 Nonfood Contact Surfaces - Exterior of soda machine at drive-thru needs to be cleaned. Nonfood contact surfaces of equipment must be cleaned at a frequency necessary to maintain them clean. 0 pts.

No violation observed. Ensure that team members are actively washing their hands in between the changing of tasks. No hand washing observed during the entire inspection.

6-301.11 Handwashing Cleanser, Availability Ensure that hand washing sink is being used for the sole purpose of hand washing only. Observed manager dump water out inside of hand washing sink during the inspection. Manager was made aware of process for dumping liquids in the future.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple dishes such as plastic containers and bus pans with food debris and greasy films. These dishes were moved back to the 3 comp sink to be washed, rinsed, and sanitized. (CDI)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed some hot held foods such as chili (116F) and cheese sauce (132F) below the temperature threshold. Cheese sauce was reheated above 165F during the inspection(CDI). Chili was discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk inside of a reach in unit in the range of 43-45F. Milk was moved to walk in unit to be cooled.

3-501.19(B)(4) 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 cheese being kept on time as a public health control without a time stamp present. Cheese was discarded during the inspection. A new pan was placed without proper time stamp(CDI)

4-501.11 Maintain equipment in good repair. Observed torn gaskets inside of reach in unit. Replace to ensure a tight fit seal and maintain cool temperature inside of reach in unit.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Dumpster door shall be kept closed to prevent a possible harborage or attraction of pests. Observed dumpster door left open. Dumpster door was closed during the inspection.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Ensure that employee items are stored in a designated area. Observed cell phone stored above food prep station. Cell phone was moved during the inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed egg patties that were held below 135 F. CDI- PIC denatured and discarded egg patties.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were stacked wet. CDI- containers were seperated and allowed to air dry.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean excess grease from exterior of fryers in kitchen area. Clean splash from exterior of refrigeration unit in kitchen area. Clean dried debris from metal shelving in walk-in cooler.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean grease from walls behind fryers in kitchen area. Clean dust from a/c vents and ceiling tiles near 3-comp sink.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed a plastic food storage container sitting on top of cheese without protection from contamination. CDI - Plastic storage container was moved to a different location. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of coleslaw at flip top cooler with a temperature of 56F. All other items in flip top cooler were at 41F or below. The establishment has food temperature logs which are updated frequently. Recommend monitoring temperatures of items in flip top cooler more frequently. CDI - PIC voluntarily discarded coleslaw and replaced with product from the walk in cooler. -REPEAT- -3 points-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed paper drinking cups at drink station unprotected from contamination and stored upright. CDI - PIC corrected storage of paper cups. -0 points-

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed hand washing sink at drive thru with build up of brown sticky residue. Recommend using hand washing sinks for hand washing only. -0.5 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors open on dumpsters. Recommend keeping sliding doors and lids closed when not in use to prevent rodent or insect infestation. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed dumpster with missing drain plug. Recommend replacing to prevent rodent or insect infestation. -0.5 points-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a couple utensils stored clean that were greasy. CDI-put back in dishsink, wash water had been changed. Ice machine needs thorough cleaning, and put a a more frequent cleaning schedule.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed burgers in cold holding (upper), sour cream packet, and walk-in cooler not maintaining below 41F. Verification Required.

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 sliced tomatoes, spring mix in container and open bag not date marked. CDI items date marked

4-301.11 Cooling, Heating, and Holding Capacities-Equipment - PF Observed door to walk-in cooler not closing and staying closed properly. Get door repaired. Verification Required

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 salad containers sitting on grease splattered boxes. Store in clean container.

4-602.13 Nonfood Contact Surfaces - C Observed deep cleaning needed of equipment. Replace grease soaked cardboard under potato hot holder. Service air intakes of ice cream equipment.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors greasy behind dish sink and ice machine and soda machine in lobby.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. TCS foods inside prep cooler dining room side including shredded cheddar, blue cheese, guacamole, slaw recorded > 41F (see temp chart). CDI: placed on ice. Tomato, lettuce, and cheese inside walk-in cooler recorded > 41F (see temp chart). Southwest salad, side salad, and apple pecan salad inside bottom of drive thru cooler, inside register reach-in cooler, and drive thru side reach-in cooler recorded > 41F (see temp chart). CDI: removed and placed inside walk-in and other working coolers. Service called was placed for coolers. VR by 7/28/19

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wiping cloths in quat sanitizer in various prep stations recorded < 150ppm. CDI: corrected to 200ppm.

General Comment: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Plastic containers at dish area observed wet stacked.

Repeat: 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Single service items in boxes at outside storage room stored on floor.

Repeat: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Speed rack inside walk-in cooler with heavy build-up.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items on prep line measuring below 41F. CDI by voluntary discard.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of single service articles stored improperly in outside storage room.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris build up on floor of reach in cooler and on speed rack in walk in cooler.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one employee drink stored improperly in kitchen area. CDI by voluntary discard. Improvement noted.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken strips stored under heat lamp measuring less than 135F. CDI by voluntary discard.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tomatoes on prep line measuring above 45F. CDI by voluntary discard.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wetstacking of plastic and metal containers around the dish area.

4-501.11 Maintain equipment in good repair. Observed broken gasket on reach in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris build up on floor of reach in cooler, on shelving in walk in cooler and in cabinets in dining area.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks and food stored next to prep surface and above single service articles. CDI by voluntary disposal.

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled chicken measuring at below 135F. CDI by voluntary disposal.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wetstacking of containers above prep sink.

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 articles stored on floor.

4-501.11 Maintain equipment in good repair. Observed walk in freezer ambient air temperature measuring at 38F. PIC stated that the freezer has been tripping the breaker and proceeded to walk over to electrical panel and flip the breaker back. PIC stated that they will call a maintanence technician to come and fix the problem.

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

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 heavy debris build up on floor of walk in cooler.

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 wash hands and recontaminate them by turning off faucet with bare hands. CDI by intervention and instruction.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed container of lettuce on cook line, sitting on bed of ice but not submerged in ice, measuring at 55F. CDI by removal to walk in for rapid cooling. REPEAT.

7-201.11 Store toxic materials to avoid contamination. -P Observed open and uncovered bottle of degreaser stored on prep top surface while active food prep was taking place. CDI by removal of bottle to proper storage location.

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

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

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with open door. CDI by closing dumpster door. 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 debris build up on floor of walk in cooler and freezer. REPEAT.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce, tomatoes and coleslaw measuring above 45. CDI by removal of lettuce and tomatoes to walk in cooler to rapidly cool. Voluntary discard of coleslaw.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bottles of sauce and dressing with no labels.

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

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 build up on floor of the outside bun freezer.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plastic containers, scoops, tongs, and lids with food debris. CDI items moved to sink for cleaning. Repeat.

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 salads and lettuce that was leftover from the day before and not dated. CDI items dated.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed bucket and containers of sanitizer on the line that was not labeled. CDI items labeled.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed facility with no chlorine test strips to check chlorine sanitizer. Verification required.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several plastic containers stored clean with visible food debris on them. CDI- PIC voluntarily discarded the containers. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed debris accumulation on the inside walls of the ice machine.

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 cheese slices being held using TPHC without a time stamp on the product container. CDI- time stamp added to container.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies around the front handwashing sink and in the drive through area of the restaurant.

3-304.14 Wiping Cloths, Use Limitation - C Maintain sanitizer buckets at proper chemical concentrations. Observed one quat sanitizer bucket with a 50ppm quat concentration.

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chili in a steam well below 135F (see chart). CDI- instructed PIC to reheat to 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 2 containers of cheese above 45F. PIC stated both containers were being held using TPHC. However, neither container had a timestamp on it. CDI- timestamps added.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed 3 cleaned pans stacked while wet.

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 deteriorating tile grouting along the cook line.

2-301.14 Wash hands after activities that contaminate them.-P Observed employee handling raw hamburger patties without washing hands afterwards. CDI by instruction.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed dairy creamers in an open air cooler above 45F (see chart). Creamer containers have 'keep refrigerated' on the label. PIC has agreed to store the creamers down below. Improvements made since last inspection.

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 2 containers of lettuce that were prepared earlier today cooling in open air coolers. CDI- one pan was placed on temporary TPHC and will be discarded within 4 hours if not used, the other pan was placed into an ice bath and set in the walk in cooler for cooling.

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 missing/broken tiling near the can wash sink.

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 cooked hamburger patties and sliced cheese without gloves on. CDI- product was discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 2 containers stored clean above the 3 compartment sink with visible food debris on them. CDI- items set into wash basin of 3 compartment sink for recleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed creamers above 45F in an open air cooler that said 'keep refrigerated' on the label and chili above 45F in an open air cooler. PIC stated the chili was removed from the steam well and placed into the open air cooler for cooling. CDI- chili relocated to walk in cooler and creamers were relocated to a reach in cooler.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple utensils greasy after cleaning and some with debris still on them. CDI- removed to re-clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sliced monterrey and asiago cheese cold holding above 50 F. CDI- Facility time procedures will be discarded qithin hour

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 multiple bags of cooked and cooled hamburger meat from saturday not date marked. CDI- date marked

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed multiple pieces of equipment with excessive grease residue on handles.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. Observed hamburger, cooked at 70-87 F. CDI- HAMBURGE TO BE COOLOED FOR CHILI WILL BE PLACED ON A METAL SHEET RAY OR SAHLLOW PAN AND STORED IN WALK IN OR OTHER REFRIGERATION AND PROPERLY COOLED UNTIL REHEATED FOR CHILI

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with start and finish times. All food not sold by the end of 4 hours shall be discarded. Observed improper time labeling on multiple TCS foods held using TPHC.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage on food prep table. CDI- discarded

4-601.11(A) Equipment food contact surfaces shall be clean to sight and touch. Observed ice machine and ice bin with black mold on walls VR for cleaning

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with start and finish times. All food not sold by the end of 4 hours shall be discarded. Observed multiple TCS foods on TPHC without times written on containers. CDI- containers properly labeled

3-501.16 TCS foods shall be cold held at 45 F or colder. Observed cheese, cold slaw, and broccoli on one side of cold holding to be above 49 F. CDI- removed to cool.

4-501.11 Cold hold equipment shall be maintained in Good Repair and Proper Adjustment.

2-401.11 Eating, Drinking, or Using Tobacco - C. Observed personla drink stored on prep table where pans of tomatoes and onions were being prepped.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. Keep single-service items such as cups in original protective package or otherwise protected from contamination until used.