MCDONALDS #13361

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. REPEAT Observed various handsinks throughout kitchen blocked and inaccessible to employees. CDI - PIC moved items. 1 pt.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT Observed various items in grill lowboy holding above 41F during inspection. See temperature chart. Items had been stocked very close to the door of the unit. CDI - Items pushed deeper into cooler or moved to WIC to cool down. 3 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 in grill lowboy freezer during inspection. More frequent or thorough cleaning necessary to preclude pest harborage. 0 pts.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed grill employee prepare multiple rounds of hamburgers from raw without washing hands between working with raw beef and clean utensils. CDI - Employee coached on proper handwashing. Employee washed hands. 0 pts.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed multiple handsinks blocked and inaccessible to employees during inspection. CDI - Blockages removed. 0 pts.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed sausage burritos prepared at 5:00am holding above 41F during inspection. See temperature chart. Cooling method insufficient to support proper cooling. See violation 33 for further details. CDI - Burritos voluntarily discarded. Repeat. 1.5 pts. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods in grill lowboy holding above 41F during inspection. See temperature chart. Ambient in unit 45F. All items voluntarily discarded. Maintenance contacted during inspection. 72 hour VR required. Repeat. 3 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sausage burritos cooling since 5:00am while in stacked, covered plastic containers in WIC. Burritos did not meet cooling parameters. CDI - Burritos voluntarily discarded. REHS recommended alternative cooling methods. Repeat. 1 pt. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple plastic lids and utensils soiled with food and other debris while being stored as clean. CDI: Items were placed to be rewashed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed burritos cooling from 5am this morning at 46F at 11am. CDI: Items were voluntarily discarded. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sliced cheese being held in lowboy cooler above 41F. According to PIC lowboy cooler was not functioning properly. Sliced cheese was voluntarily discarded. VERIFICATION REQUIRED. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed items being held on TPHC without written procedures. CDI: PIC filled out written procedures at end of inspection. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 burritos cooling inside reach in cooler with lid tightly secured on container. CDI: EHS and PIC discussed cooling methods. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in 0ppm chlorine. CDI: Buckets were changed.

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 in bottom of reach in freezer. Clean as needed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed two sauce dispenser guns stored as clean with food / grease debris on the insides. CDI - Items were removed to be rewashed.

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 missing TPHC time sticker for one container of rehydrated onions. CDI - Item was voluntarily discarded.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed buckets of sanitizer splashing on to sauce packets in dry storage while they were being prepared. CDI - Buckets were moved.

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in a few areas of the kitchen.

REPEAT 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one employee preparing food while wearing a bracelet. Improvements on personal cleanliness from previous inspection.

5-205.15 Maintain a plumbing system in good repair. Observed a leaking pre-rinse spray hose.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one open dumpster door. Improvements made from previous inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two fruit flies in the area next to the coffee machine.

REPEAT 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees preparing food with bracelets and ornate rings.

REPEAT 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. Observed a large amount of food debris in the bottom of the reach-in freezer.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. 6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed an employee phone stored on top of single service items on the cook line. CDI - Item was removed and single service items was discarded.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towel dispenser next to the grill is broken and will not dispense. CDI - Manager provided paper towels.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a broken shake machine with 73 degree shake mix inside. Observed all TCS food inside of the reach-in cooler at 44 degrees. CDI - Shake machine will be emptied, cleaned and disabled until it can be repaired. All TCS food ins the reach-in cooler voluntarily discarded. Unit will not be used until it is repaired. 3-day verification required.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed three employees without hair restraints. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two employees with bracelets and ornate rings.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. Observed a large amount of shake mix food debris on the top and sides of the shake machine.

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

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 on underside of iced coffee machine. Increase cleaning frequency to prevent buildup. - 0.5 -

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed a team member on the main line engaging in food preparation without a hat/hairnet present. CDI- Hairnet acquired during the inspection.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one damp cloths stored on prep tables throughout facility. CDI - Removed Sanitizer strength was no testing at the correct concentration.CDI- Remixed during the inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to effectively air dry. Observed dishes left wet stacked during the inspection. Recommend food establishment to implement pyramid stacking method to allow proper air flow needed to achieve air drying.

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 damaged tile inside of the can wash area. Repair as needed

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Ensure that team members are washing their hands according to the procedure and avoiding recontamination of their hand by turning the faucets off with a barrier such as paper towel. Observed team member turn off the faucet with bare hands then go prepare foods. CDI- Person in charge educated team member followed by rewash.

6-301.14 Post a handwash sign at each handsink. Observed multiple hand washing sinks without hand washing sign available. CDI- REHS gave hand wash signs during the inspection.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed sanitizer in 3 comp sink too weak. Contact eco lab to achieve correct concentration for sanitizer. For quat solutions sanitizer must be between 200-400 ppm. Use chlorine solutions until eco lab is able to correct concentration mix at faucet.

6-202.13 Properly locate mechanical insect control devices. Observed mechanical insect control device over a prep station. Ensure that these stations aren’t stored above food preparation areas.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to effectively air dry. Observed dishes left wet stacked during the inspection. Recommend food establishment to implement pyramid stacking method to allow proper air flow needed to achieve air drying.

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. Observed PIC unaware of the reporting requirement for Non-Typhoidal Salmonella. CDI - EHS educated PIC and provided information of 2017 Employee Health Policy changes via email.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no V&D clean-up kit in facility. CDI - EHS provided education on establishment requirement of Vomit & Diarrheal Written Plan and Clean-Up kit. Guidance has been provided via email and posted onsite.

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 please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed 2x containers of american cheese cooling tightly covered inside reach-in unit since 8:39 am. CDI - EHS educated; product lids removed and taken to walk-in cooler to cool down to < 41 F.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of vegetable oil stored on floor in back dry storage area. CDI - Product relocated to nearby shelving.

REPEAT: 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 4x damp cloths stored on prep tables throughout facility. CDI - Removed.

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 thorough cleaning frequency needed on several reach-in unit gaskets and non-food contact surfaces of ice cream, orange juice and iced coffee machines.

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 Breakfast burritos cooling in tight wrapped wrapper and lid. CDI- Lid removed, brought to WIF

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Sanitizer recorded at 0ppm CL. CDI- Re filled. REPEAT.

4-501.11 Maintain equipment in good repair. One gasket damaged in reach in cooler. NO SIGN BECAUSE OF COVID 19.

2-301.14 When to Wash - P. Observed line employee handle raw shell eggs, remove gloves, wipe down and clean surfaces around grill and don new gloves to handle ready to eat food with no hand washing. CDI - PIC directed employee to wash hands and change gloves. Hands washed and gloves changed. When changing tasks and changing soiled gloves, wash hands before putting on clean gloves.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Paper towel dispensers at both back area hand sinks not operating/dispensing towels. CDI- PIC replaced and re-assembled dispensers. REPEAT 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed trash can in front of back area hand sink. Observed towel dispenser parts in basin and fryer baskets hanging in front of hand sink near 3 part sink. CDI - PIC removed trash can, re-assembled towel dispenser, and removed fryer baskets. Do not block access to hand sinks.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener with buildup on blade area. CDI - PIC removed for cleaning. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink organic buildup on drop plate in bulk ice machine. Clean frequently to prevent buildup.

7-201.11 Store toxic materials to avoid contamination. -P. Observed spray bottle of cleaner & polish stored on prep surface at grill area. CDI - PIC removed. Store chemicals away from food and food prep areas to prevent contamination. REPEAT

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed bucket containing wet wiping cloths with 0 ppm cl sanitizer solution at grill area. Use test strips to check sanitizer concentration frequently.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dried food buildup on undersides of equipment at nozzles on various beverage dispensers at drive through area. Clean frequently to prevent buildup.

5-205.15 Maintain a plumbing system in good repair. Observed leaking pipe work under hand sink at end of grill area and pre-rinse hose on 3 part sink wrapped in towel in need of repair.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Observed employee food and beverages stored with restaurant food items in coolers. Designate an area separate from restaurant food items for the storage of employee food and drinks.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf There was not any paper towels present at hand sink across from ice machine in kitchen area. CDI- paper towels were placed at hand sink.

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed sausage burritos that were placed in microwave and reheated to 127 F peak temperature (135 F for commercially processed foods). Burritos were reheated for hot-holding. CDI- burritos were placed in microwave and heated to 205 F.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Tossed salads cooling in refrigerator only had a one degree change in thirty minutes of cooling (shall be 1.2 degrees in thirty minutes). CDI- salads were discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one container of quat sanitizer that was not labeled. Container is used to soak spoons used for stirring breakfast drinks for a one-time use. CDI- container was properly labeled.

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 individual salads covered while cooling in refrigerator. CDI- Ten salads were discarded.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a container of steak seasoning stored above grill that was not labeled. CDI- Container was labeled.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing bracelets while preparing food. CDI- Employees removed bracelets.

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

4-501.11 Maintain equipment in good repair. Observed two cracks at 3-comp sink that need repairing. Repair must be made so that equipment remains smooth and easily cleanable.

6-301.14 Handwashing Signage - C Hand washing signs were missing in both employee restrooms. EHS gave PIC hand washing signs. 0 points.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw bacon being stored over Past. eggs and rehydrated onions in 1 door reach in unit near the fryer station. Also observed raw bacon being stored above pancakes on speed rack in walk in cooler. CDI- foods were rearranged during the inspection. -1.5 points. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee use gloved hands to place burgers on grill station and then proceed to touch in use utensils during prep with same gloved hands. CDI- employee was informed, gloves were changed and hands were washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken tenders being stored inside of refrigeration at >41 degrees(see temp grid above). It was determined that the refrigeration unit was unplugged. Also observed cooked sausage gravy that was placed in the 1 door reach in unit at >140 degrees. CDI- Pic discarded gravy and Chicken tenders were moved to the freezer to cool aggressively. Refrigeration unit was plugged back in and ambient air temperature on unit was properly reading 41 degrees and below. REPEAT - No escalation of points due to overall better cold holding throughout the facility. - 1.5 points.

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 sticker on swish cheese was inadequately labeled with discard time that would of exceeded the 4 hour allowed time hold. CDI- cheese was discarded and all labels were monitored for correct time stamping. -1 point.

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. Handle of the in use utensil was being stored in direct contact with rehydrated onions. Ensure that utensils are uplifted to avoid possible cross contamination. 0 points.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employee cleaning fryer prior to going to the ice bin and touching ice scoop without hand washing in between. CDI- Food employee washed hands and proceeded to cleaning activities during the inspection.

6-301.12 Provide paper towels or approved alternative for hand drying at each hands ink. -Pf Hand washing sink across from ice bin did not have paper towels. CDI- paper towels were installed during the inspection. 6-301.14 Post a handwash sign at each handsink. Outside privies are being used for bathrooms during the renovation. Outside privies lacked hand washing signs. General Comment: Recommend storing paper towels in dispenser and not use individual napkins due to water dripping from hands before drying. This can possibly contaminate unused napkins used for hand drying.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed black mold along the interior chute of the ice machine. Ensure that all food contact surfaces are being cleaned to sight and touch. CDI- PIC cleaned machine during the course of the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Vanilla mix in ice cream machine was registering above 60 degrees in temperature. Ice machine was damaged and is said to be repaired as early as tomorrow. Refrain from using machine until servicing is done. CDI- ice cream mix was voluntarily discarded.

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 Breakfast burritos were cooling tightly wrapped and covered while being stacked on top of eachother. Breakfast burritos were also cooling in refrigeration prone to high prep activity. CDI- Foods were moved to walk in cooler, uncovered and un-stacked for better air flow.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in the front prep area. Flies were entering the facility through the drive thru window. Recommend keeping window closed as frequent as possible to avoid flies entering the facility.

3-307.11 Miscellaneous Sources of Contamination - C Observed worker cleaning fryer and removing grease from fryer while ready to eat foods(has browns) were in the proximity. Ensure that foods are protected from all miscellaneous sources of contamination. Refrain from cleaning in areas while food storing and food prepping is occurring.

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

4-501.11 Good Repair and Proper Adjustment-Equipment - C Repair damaged ice cream machine. Vanilla mix was being cold held above 60 degrees. VR will do a compliance check to ensure that equipment has been repaired.

5-205.15 (B) System maintained in good repair - C Hand sink adjacent from the ice machine contains damage along the basin. 3 comp sink contains a continuous leak. Repair all plumbing structures as needed. General Comment: Facility is going through renovation to the outside seating area. Prep portion of the facility is screened off so that no contamination is present from construction work(dust, paint etc.). Prep facility is also running off different HVAC systems so no cross contamination can enter the prep area via ventilation. Owner of the Facility stat that he will send paperwork to my email for validation and approval of this process given to him by the state.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed pans and utensils stored as clean with food debris and grease. CDI took all items to be rewashed.

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed employee with painted fingernails making iced drinks without gloves in front service 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 wall behind three compartment sink in need of cleaning due to food debris from overspray. 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 tiles missing in can wash area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris and film of grease on pans stored as clean. CDI moved to sink to be recleaned.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed eggs and egg whites in hot holding at less than 135 degrees. CdI discarded products . Repeat violation.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed cheese and lettuce with no marking indicating begin and end times. CDI PIC had markings put on products.

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed employee in front service area with long painted fingernails serving food with no gloves. -0 points- Instructed PIC on proper glove use with painted fingernails and PIC had employee put gloves on.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed general cleaning needed throughout the facility.

. 2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Facility could not repeat all required information from health policy and could not find one on site. Left a copy and discussed requirements with PIC.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed ham rounds at 126F in hold hold drawer. Discarded voluntarily.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several employees with bracelets, watches and rings (not a plain wedding band). Discussed with PIC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers wet stacked. Separate to air dry.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelf with clean utensils in need of cleaning. Clean as needed.

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 can wash and floor throughout in need of repair and grouting. Observed basebord at front and side wall by can wash in need of repair.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. CDI- observed one employee beverage stored on food equipment. CDI- discarded

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed gloves pulled to donn without first washing hands. CDI- stopped ; hands washed

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 bare hand cutting lemons for service. CDI- washed; instruction provided

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 most TPHC held foods labeled correctly but one lettuce and on cut tomato container past discard time and two containers with TPHC discard time on day dot from another day. CDI- discarded and labels corrected

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle labeled QAC sanitizer that was actually chlorine based sanitizer. New label stated sanitizer in bottle may be chlorine or quat based. CDI- refilled properly

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed PIC drop thermometer during inspection and it break. VR for replacement

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed facility unable to provide chlorine based test strips.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed food employee making tea, then wioing down tables and returning to fill tea without changing gloves or washing hands. CDI- instruction provided

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 TPHC protected foods had been time stamped. CDI- time stamped

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one wiping cloth stored on food prep table. CDI- removed to sanitizer

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark buildup on interior surface of 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 times and dates marked on American and white cheddar cheeses were incorrect - marked as Friday 6-6 12:30, exceeding allowed time out of temperature control. CDI - cheese was correctly marked. PIC provided TPHC written procedures, some of which were dated several years ago. VR - will return Friday 6-12 to allow PIC to find most current forms.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 5 live flies in kitchen area near ice machine.

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 chipped and missing floor tiles at can wash. Observed loose FRP wall covering in dish area near can wash. Observed areas of floor tiles where grout has worn away.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed opened boxes of exposed food items (one box of apples pies and one box of McRibs) in the walk in freezer. CDI - Boxes closed by PIC.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed a spray bottle of sanitizer testing > 400 ppm. CDI - PIC instructed employee to discard sanitizer in bottle and refill with the appropriate concentration of sanitizer.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed in the walk in cooler a pack of Canadian bacon (left over from breakfast) tightly wrapped in plastic and placed in a container that was covered with plastic wrap. CDI by instruction and Canadian bacon was unwrapped for proper cooling.

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

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food debris and buildup around equipment located at the serving line.

4-502.11 (A) Utensils shall be maintained in a good state of repair. Observed a damaged wire fry spatula.

4-602.13 Nonfood Contact Surfaces shall clean to sight and touch. Observed buildup on outside area of ice machine chute at soda machine.

6-201.11 Floors, Walls and Ceilings shall be smooth and easily cleanable. Observed worn gout between the floor tiles in dish washing area.

3-301.11 Preventing Contamination from Hands3-301.11 Ensure that food employees do not contact exposed, ready-to-eat food with their bare hands.Observed food employee with one glove on, bare hand a burger during sandwich assembly. PIC observed and made employee stop and wash hands.

| 6-501.111 Controlling PestsRules require facility to control,pests inside establishment.observed multiple flies in kitchen.