MCDONALDS OF CALLABRIDGE

2-303.11 Remove jewelry on hands and arms while preparing food. Observed PIC handling hashbrowns while wearing a large watch and bracelet.

4-501.11 Maintain equipment in good repair. Observed dish machine out of service due to low sanitizer output. According to PIC, the machine has been out of service for a month. All equipment in the facility shall be maintained in good repair. Repeat.

4-501.11 Maintain equipment in good repair. Observed buildup of ice on compressor fan unit of walk-in freezer. PIC to address maintenance of unit.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink buildup on interior corner surfaces of ice machine. PIC to address cleaning frequency of ice machine.

5-502.11 Waste receptacles shall be emptied at a frequency to preclude strong odors or pest harborage. Observed outside dumpsters full of refuse. Additional bags of trash and broken down boxes were piled on the back side of the dumpster. Per PIC, facility switched to a new service provider approximately 8 months ago. Provider has missed two garbage pick-up days. PIC will work with corporate to address garbage pickup frequency.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Inside of cold drawers Raw Beef Patties in lidded plastic containers stored above raw ready to eat diced onions stored in plastic lidded container. *CDI - PIC removed container of raw onions. NOTE: There is a metal divider between the two drawers. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-305.14 Unpackaged food shall be protected from contamination during preparation. *Observed - lid of ice bin and ice machine left open leaving them subjected to possible contamination. *CDI - PIC closed lids to both units and informed staff to closed lids once done using.

*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 - Gasket for precooked frozen menu items with food debris build up clean frequently to maintain equipment clean free of build up. *CDI - Food employee cleaned gasket.

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 - Debris build up on gasket of lowboy freezer. *CDI - Food employee checked and cleaned all gaskets

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P- *Observed -Broken or missing backflow prevention device on can wash. This should be maintained and intact to avoid dirty water siphonage contaminating the clean/potable water supply. A verification visit will be conducted within 72 hours to verify correction of violation. 5-205.15 Maintain a plumbing system in good repair. *Observed - Dripping leak at handsink next to managers office. PIC took a photo and stated trying to get issue fixed quickly.

4-501.11 Maintain equipment in good repair. Observed dish machine not functional during the inspection, PIC stated this piece of equipment is down, have been using 3 comp sink in meantime. EHS confirmed that piece of equipment is scheduled for repair, should be either today or next couple days at latest. EHS confirmed facility is using 3 comp sink with proper wash/rinse/sanitize process. EHS observed that grease catch plates on side of cooking equipment is not functional, allowing an abundance of grease/debris to drop onto floor. PIC stated this is scheduled to be fixed. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed interior of ice machine white baffle wall affixed with standard screws, not with plastic coated screws that are corrosion resistant. Replace with factory issued screws that are corrosion resistant.

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 significant grease/food debris buildup on floor underneath cooking equipment, PIC stated this is due to the grease catch plates on sides of equipment not working. 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 tile work being completed in facility at time of inspection, some broken tiles and low grout that was in process of being fixed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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. Observed can opener spike with buildup/food debris residue, in need of cleaning. EHS discussed cleaning procedure and frequency with PIC, PIC stated this piece of equipment is only used for opening cans of sausage gravy, used from around 4am to 10 or 11am and cleaned at the end of shift. EHS explained this shall be cleaned (wash/rinse/sanitize) at least every 4 hours. CDI- can opener removed, put through dish machine, properly cleaned during inspection. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a few chemical bottles with incorrect labels, degreaser bottle with clear liquid inside and glass cleaner bottle with clear liquid. CDI- bottles poured out, EHS discussed ensuring chemical labels match the product inside of the bottle.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in facility during inspection, PIC stated this is due to drive thru windows being open. PIC showed EHS record of ecolab pest control, EHS suggests increasing pest control specifically for flies if this continues to be an issue moving forward.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed 1 employee working with food with wrist jewelry on. 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 gaskets on reach in units with black buildup, in need of cleaning.

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

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee fill a small container at handwashing sink. CDI PIC educated employee.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. One of three sanitizer buckets with wiping cloths had less than 50ppm chlorine. CDI PIC had bucket refreshed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket on top of boxes in dry storage.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build-up around the soda machine nozzle, and the backsplash of the juice and coffee machine dispensers.

4-501.11 Maintain equipment in good repair. Observed WIF with ice build-up, stand up cooler with ice build-up. Cabinet door by the fries falls loose and is hard to close.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the backsplash on the coffee latte machine, orange juice, with backsplash from the product. Ice machine lid with white build-up. CDI-PIC cleaned with sanitizer towel while EHS was on site.

4-501.11 Maintain equipment in good repair. Observed ice in the reach in freezer. 1 screw missing in the ice machine tray. WIF has bent metal near the door and 1 shelf is bent. The mop sink door latch is hanging off and not attached.

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 paint peeling near the mop sink and the washer.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed PIC hand food employee their phone, they took the phone and put it in their pocket and then continued to prep food. CDI-EHS explained problem to PIC and they got employee to stop and wash hands.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed rehydrated onions at 45/46F in the WIC, the lid was on them. Time sticker said 5:43am and PIC agreed that's when they were made. CDI-PIC voluntarily discarded.

4-903.11(A)(C) Store single-use and single-service articles 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 single use items stored under a water line at the soda machine.

4-501.11 Maintain equipment in good repair. Observed two coolers not working in the dining room, there is no food stored in them and they are waiting on maintenance to come repair.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout throughout the facility.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed 2 phones on counters throughout facility. CDI-PIC handed phones back to employees.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Obserevd the backsplash on the coffee machines (cappuccino, frappe), the milk dispenser, the ice machine lid and the side of the ice machine all with build-up. Needs to remain clean.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Obserevd food build-u underneath the fry station. Observed drink spills inside the coffee cabinets.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 5 plastic containers soiled that were stored clean. Observed the dish drying area in the main kitchen, this could use contamination. REPEAT. CDI-PIC took back to be washed/rinsed/sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed front stand up unit holding milk at 44F. Unit had apple juice and apple slices jam packed on the top shelf, probably preventing air flow. Milk in the back was 41F. CDI- PIC voluntarily discarded 12-15milks and moved a portion of the juices and slices to the WIC

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed gallon jugs they use for ice tea stored in the outside shed next to the trash area. Jugs were sitting in a bag, on the floor and stored directly on a pressure washer. EHS said they need to keep items off of floor and away from contamination.

4-501.11 Maintain equipment in good repair. Observed WIF with ice building up on the pipes, near the fan. Ice machine lid is missing a screw on the top.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Obsevred coffee station area in need of cleaning. Food debris on the insides of units and on the outside doors. CDI-PIC did not sing due to Covid protocols.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the rim of the soda nozzles with black build-up. These soda machines are currently not in use-Mcdonalds policy not to allow self service for drinks. Ensure machine is cleaned before reopening.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food build-up in the reach-front freezer. PIC did not sign due to new Covid protocols.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice chute next to to-go window in need of cleaning. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several plastic containers soiled that were stored clean. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce, and rehydrated onions sitting in prep unit above 41F (See temp chart). Observed rehydrated onions in large quantity in the WIC covered. CDI-Items were out in the freezer to help cooling process. 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 rehydrated onions above 41F put in the prep unit and about to be used without being cooled first. This goes aginst there TILT procedures, must start at 41f. Observed unpastuerized eggs sitting on counter and being put on time, they have time procedures for whole pastuerized shell eggs and folded eggs to be set on counter, but no procedures for unpasteurized eggs. CDI-Onions were cooled down in freezer before use, and PIC was givenm TPHC procedures for eggs. REPEAT.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed disinfectant being used for cleaning prep surfaces and table tops. PIC explained they were informed to do this. Explained disinfectant is to strong for food contact surfaces and has to change method to stay in complaince. PIC will now only use this for floors and sanitizer will be used on food contact surfaces.

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 being put in the freezer, wrapped and covered at 79F, burritos came down 10F/1hr. CDI-PIC removed tops to allow for cooling. Observed lettuce, and rehydrated onions sitting in prep unit above 41F (See temp chart). Observed rehydrated onions in large quantity in the WIC covered. CDI-Items were out in the freezer to help cooling process.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed edges of prep units, observed backsplash of soda machines, ice cream machine in need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several containers of dishes stored as clean with greasy build up. CDI, dishes moved to be rewashed. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed residue build up inside soda nozzles located at drink machine located in dine in area.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed one container of gravy hot holding 108F. CDI, gravy was reheated to above 165F. Observed cold drawer of raw beef patties cold holding at 47F. CDI, patties were placed in walk in cooler to rapidly chill.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed beef patties cold holding between 47-50F located in a cold drawer near stove top. Per discussion with PIC raw beef patties had originally been frozen and had recently been prepped by a food employee. CDI, beef patties moved to walk in cooler to rapidly chill.

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 facility using TPHC on cold foods for breakfast and their lunch menu. Facility had adequate procedures for breakfast foods kept on time however, did not have adequate procedures for the foods kept on TPHC for their lunch menu. CDI, EHS left facility a template on procedures for TPHC to fill out for their lunch items kept on TPHC. Zero points deducted due to facility having procedures for breakfast items kept on TPHC which the facility was only serving breakfast during time of inspection.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed tightly wrapped breakfast burritos cooling in a single layer covered plastic pan. Burritos cooled at a rate of .08 degrees per minute and need to cool at a rate of .12 degrees per minute. Both covered pans, one stacked on the other, were uncovered and placed on top tiers the speed rack so air flow was across the product and around the product. CDI (corrected during inspection)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed folded eggs 130F in the hot hold unit. CDI by discarding and cooking more eggs which were 147F.

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 stickers on the top of the make line food upon arrival. CDI by time stamping all items. Ensure time stamp stickers are placed on the foods, such as lettuce, tomatoes, cheese and onions when they are changed out or replaced with a new batch.

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 pans of tightly wrapped breakfast burritos in covered pans stacked on top of each other. See #18 for corrective action.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed partically cooked bacon stored directly above lettuce in reach-in cooler. CDI items properly rearranged.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed salads, milk, yogurt and liquid egg whites in cold holding above 45F. See temperature chart for temperature observations. CDI salads voluntarily discarded. Yogurt and milk placed in cooler that is properly holding temperature. Egg whites voluntarily discarded. Salad, milk and yogurt cooler turned down. Cooler reading 38F at end of 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 burritos cooling tightly covered/tightly wrapped and stacked in walk-in cooler. Product above 45F. CDI burritos placed in walk-in freezer to rapidly cool. EHS requiring new cooling procedure to be emailed.

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 handle of ice scoop stored directly in ice.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shelled eggs stored directly above ready-to-eat egg products in reach-in cooler. CDI shelled eggs relocated to approved location.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed shelled eggs, 4 carton eggs and egg patties holding out of temperature control. See temperature chart for temperature observations. CDI shelled eggs relocated to reach-in cooler to rapidly cool. Carton eggs and two bags of egg patties 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 Observed hydrated onions cooling in walk-in cooler greater than 70F. CDI hydrated onions voluntarily discarded.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed line cook wearing wrist watch and jeweled rings. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee on cook line actively preparing food without hair restraint.

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

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light inside reach-in cooler being cashier station not shatter resistant.

3-302.11(A) Separate the different types of raw animal foods. -P Observed shelled eggs stored in direct contact with ready-to-eat eggs, cheese, creamer and bottled water. Observed raw bacon stored above ready-to-eat eggs. CDI items properly rearranged.

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 to-go bags and trays with bracelets and watches on. 2-402.11 Effectiveness-Hair Restraints - C Observed employees preparing to-go bags and trays without proper hair restraints.

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

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 stored directly on floor.

3-302.11(A) Separate the different types of raw animal foods. -P Observed shelled eggs in direct contact with ready-to-eat products beside grill, in reach-in cooler at salad prep station and in walk-in cooler. CDI items rearranged to allow for required seperation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed liquid eggs and burritos holding out of temperature control above 45F. See temperature chart for temperature observations. CDI items voluntarily discarded.

8-103.12 Conformance with Approved Procedures - P,PF Observed facility holding cheese on FDA tempering procedures. Procedures require cheese be labeled with time removed from temperature control. Observed cheese not labeled with time removed from temperature control. CDI cheese 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 burritos cooling in tightly stacked, wrapped and covered in plastic container in walk-in cooler. Burritos at 62F. CDI burritos placed uncovered in walk-in freezer to rapidly cool.

3-501.13 Use approved thawing methods. Observed folded eggs and ham thawing out of temperature control. CDI items placed in cooler.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer at 0ppm. CDI bucket refilled to proper concentration.

4-501.11 Maintain equipment in good repair. Observed reach-in milk cooler not proper sealing. Observed split gasket on reach-in freezer.

4-601.11 (A) Food contact surfaces cleaned and sanitized; Observed numerous containers stored clean with old food debris stuck to surfaces. CDI containers pulled and placed into dirty dish pit.

(NO POINTS DEDUCTED) 4-202.16 Non-food contact surfaces clean; Observed numerous split gaskets on reach-in cooler / freezer units in need of repair.

2-301.12 Follow the cleaning procedures to adequately wash your hands.-P Observed employees wash hands and recontaminate by turning faucet handles off with bare hands. CDI education, all staff properly washed their hands.

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

(general comment) 4-501.11 Maintain equipment in good repair. Observed split/torn gaskets on reach-in cooler doors in need of repair. Observed broken door to ice machine in need of repair.

(general comment) 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with buildup in need of cleaning. (inside surfcaes of reach-in units, sides of cooking equipment, underneath microwaves)

6-301.14 Post a handwash sign at each handsink. Observed handwash sink without sign. CDI posted sign.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed ice machine in dining room area with microbial build-up on ice chute dispenser. CDI by cleaning ice chute. Observed food debris on plastic pans stored as clean on the drying rack. CDI -returned to wash, rinse, and sanitize.

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 lettuce and tomato on line w/o time mark. Observed pans marked with discard time of 11am still in use. CDI by discarding 11am pans and time marking lettuce and tomato. Ensure pans are not being reused when time expires. Start with a clean pan for next batch of food.

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

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 ice scoop stored on dirty ice scoop holder at drive thru window. CDI wash, rinse, sanitize holder and scoop.

6-301.14 Post a handwash sign at each handsink. No handwash sign posted at handwash sink next to managers office. CDI posted sign.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build-up on soda fountain nozzles in dining room area. Observed sticker residue on utensils stored as clean on the drying rack. CDI by wash, rinse, and sanitize of utensils.

.3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken patties in warmer stored < 135F. See temperature observations. CDI by vouluntary discard by PIC.

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

6-301.14 Handwashing Signage- Hand wash signs must be posted at each handwash sink. No handwash sign posted at mens restroom handwash sink. CDI by adding hand wash procedure sign.

3-501.19 Time as a Public Health Control- Documentation of procedures must be maintained in the food establishment and made available to the inspector upon request. Observed leafy greens (lettuce, spring mix, green leaf) stored off of temperature control and marked for discard after 2 hours. However, no documentation was provided. CDI by advising PIC to obtain documentation.

3-304.12 In-Use Utensils, Between-Use Storage- In use must be stored on a clean surface. Observed ice scoop stored in ice scoop holder that contained a dirty screw inside. CDI by cleaning holder.

4-901.11 Equipment and Utensils, Air-Drying Required- All cleaned utensils must be properly air dried prior to stacking. Observed wet stacked plastic pans on the drying rack.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils- Non food contact surfaces of equipment must be clean to sight and touch. Observed excess food debris in freezer and on freezer door gaskets and hinges.

3-304.14 Wiping Cloths, Use Limitation- Store all wet wiping cloths in sanitizing solution when not in use. Observed several wet wiping cloths stored on food prep tables.

4-302.14 Sanitizing Solutions, Testing Devices- PIC must ensure that test strips are being used at 3 compartment sink. Sanitizer dispensing mechanism was observed coming out at >400ppm QA. Water must be mixed with sanitizer to ensure proper strength is being used. Read manufactuers product label for recommended strength. Utensils were not actively being sanitized, but PIC stated that solution is used as is from dispener.