WENDY'S #56

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw pre breaded frozen chicken in the stand up RIF stored above French fries. Ensure that that raw meats are stored beneath RTE foods in the freezer if in opened packaging or outside of original packaging. -CDI- Storage Order rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 sliced tomatoes in metal containers in the WIC at 43F prepped at 9:34 AM tomatoes were recorded at 1:37 PM by EHS. Tomatoes missed the cooling window by 2 degrees. Ensure that ambient prepped food cools to 41F or below within a total time of 4 hours. -CDI- Tomatoes 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 .

3-501.15 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 tightly wrapped tomatoes miss the cooling window. Tomatoes were over stacked in small metal containers. Ensure that food is in vented shallow pans and cooling times and temperatures are monitored. -CDI- PIC voluntarily discarded tomatoes. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-101.19/4-202.16 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 cardboard being used as a cover for shelving adjacent to the 3-comp sink. EHS coached PIC that shelving covers must be smooth and easily cleanable. -CDI- PIC removed cardboard.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors in the dumpster area open. Ensure that dumpster doors are closed when not in use.

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 several chipped floor tiles present throughout the kitchen in both the cook line and by the hand sink adjacent to the 3-Comp sink. Ensure floors, walls, and ceilings are maintained as smooth and easily cleanable.

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. EHS observed interior of microwave accumulating a large amount of food residue and debris. Increase cleaning frequency to avoid accumulation. (0)

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 EHS observed sliced tomatoes cooling in WIC from being prepped earlier in the morning, two hours prior to inspection. EHS observed no temp change over twenty minutes. EHS observed tomatoes tightly wrapped with plastic wrap. CDI - PIC vented tomatoes. (0.5) 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf EHS observed hot water during manual ware washing at 105F. CDI - PIC added hot water until temperature reached 100F. (0)

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. EHS observed dust build up on interior fan covers for WIC/WIF. Increase cleaning frequency to avoid accumulation. REPEAT. (1)

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sink #2. CDI- PIC supplies no batteries and soap. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink #1. CDI- Paper towels brought to hand sink. (-1)

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 accumulation of debris on clean dish racks and food splatter inside microwave. Increased cleaning frequency is recommended. (-1)

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 build up of dust and debris on floors and in corners throughout facility. Increased cleaning frequency is recommended. (-1)

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 diced chicken and multiple lettuce containers inside WIC without date mark. CDI- employees label containers of sliced lettuce with prep date, chicken heated and moved to HH in steam tray. (-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 .

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 no written TPHC procedures onsite. CDI- EHS and PIC prepare handwritten procedures during inspection; official form to be filled out at earliest opportunity. Template provided in general comments. (-1.5) TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris and need for cleaning inside microwave. (-0)

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open door at facility dumpster. (-0)

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up of debris in corners and near equipment throughout facility. Increased cleaning frequency is recommended. (-0)

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed sanitizer at 3 compartment sink and bucket testing below 150 ppm quaternary ammonium. CDI, sanitizer refilled to required concentration. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P - Observed chili reheated to 122 degrees F after greater than 2 hours. CDI, chili 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 a food prep employee wearing watch and jewelry.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed some grease behind fryer and some cleaning needed on bottom of reach in freezer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed sliced cheese in prep top and sliced tomatoes in reach in at 47f . PIC states it was prepped this morning around 6am. CDI PIC voluntarily discarded foods. Repeat -3 points 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 EHS observed no date mark on several containers of sliced tomatoes in reach in cooler. PIC states tomatoes were cut this morning. CDI PIC placed correct date mark on all containers of tomatoes. Repeat -3 points 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 food employee working with no hair restraint. -.5 points

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf EHS observed no test strips for sanitizer. A VR will be conducted within 10 days. -.5 points

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. EHS observed doors open on dumpster and dumpster area. CDI PIC closed doors. -0 points

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed personal drink on prep table. Drink was removed and table was sanitized. CDI

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cut lettuce, sliced cheese, and blue cheese above 41F. PIC stated products placed in prep line several minutes prior. Products moved to walk in to reach 41F or below. CDI 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 Bag of hamburger meat, bag of opened cut lettuce, container of cut lettuce in walk in and several containers in reach in lacked date marks. Date marks added. CDI. 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 .

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. Clean pans in area of prep table not in use. 4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed grease build up on fryers and grills.

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 grease on floors under cookline equipment.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed food employee crack raw shell eggs, remove gloves, and don new gloves without washing hands. CDI - EHS reminded employee to wash hands after handling raw products and directed employee to wash hands before continuing. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee use bare hands to turn off hand sink faucet. REPEAT. CDI - EHS reminded employee to use a paper towel to turn off the faucet and directed employee to rewash 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. Observed multiple bags of cooked hamburger meat in WIC at 45 F from last night. CDI - PIC voluntarily discarded. For more information, please visit: http://meck.co/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 multiple containers of sliced and crumbled cheese taken from WIC in prep surface with cheese above 41 F. CDI - PIC voluntarily discarded. 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 .

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 hamburger meat in WIC without a date mark. CDI - PIC voluntarily discarded. 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 .

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 multiple bags of cooked hamburger meat in WIC at 45 F from last night. REPEAT. CDI - PIC voluntarily discarded and will use more effective cooling methods in the future. 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 .

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

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 food employee with artificial nails. CDI - EHS reminded employee to wear gloves when working with artificial nails.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed employee wash hands and recontaminate on handles. CDI - PIC intervened, educated and hands properly washed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed x2 hand sinks with out hand drying provisions. CDI - Stations re-stocked with hand towels.

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 spicy crispy chicken and sliced american cheese with out start and end times. PIC confirmed cheese was removed from under counter reach-in unit 45 minutes prior to EHS arrival. However, PIC unable to determine time when chicken product was cooked. CDI - Chicken voluntarliy discarded, start and end times placed for cheese.

REPEAT: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. 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 containers of taco salad cooling tightly covered inside a reach-in unit. PIC stated that the products had been assembled and put into the RIU prior to EHS arrival. CDI - EHS All products uncovered and taken to walk-in cooler for proper cooling. Foods began to decrease towards < 41 F during today’s inspection.

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

REPEAT: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed x5 metal pans wet nested on drying shelf above 3-compartment sink. CDI - Utensils separated to allow proper air drying.

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 pink build-up on non-FCS of frosty machine, black build-up on non-FCS of lemonade machine and on various reach-in unit gaskets. Recommend higher and thorough cleaning frequency.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed damp cloth and debris inside hand sink next to frosty machine. CDI - Items removed.

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 3-compartment sink quaternary sanitizer dispenser concentrations at 0 ppm. PIC manually re-made sanitizer solution with concentration at 200 ppm; facility to continue this method until dispenser is repaired by ECOLAB. 3-DAY VERIFICATION REQUIRED. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. Observed 2x metal pans with stickers present stored as clean. CDI - Stickers removed and utensils put into 3-compartment sink to be W/R/S.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. -P. Observed multiple TCS foods in shallow ice bath > 41°F. Refer to temperature chart. PIC explained that the products had been placed into cold holding from lower reach-in unit prior to inspection. PIC stated that the reach-in unit is unable to hold at < 41 F and a work order for repairs was placed this morning. CDI - EHS educated and items re-located to walk-in freezer..

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed cooked burger meat inside walk-in cooler with out date marking requirement. Employee present confirmed yesterday as first use date. CDI - Product date marked.

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 containers of cut lettuce and taco salad cooling tightly covered inside walk-in cooler, upright reach-in and reach-in units. PIC stated that the products had been prepped this morning prior to inspection. CDI - EHS educated; all products uncovered and taken to walk-in cooler/freezer for proper cooling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal pans on drying shelf above 3-compartment sink. CDI - Utensils separated to allow proper air drying.

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 white build up on non-FCS of soda dispenser at drive thru dark brown build up on non-FCS of beverage machine in dining room. Recommend higher and thorough cleaning frequency.

REPEAT: 5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P. Observed missing backflow device at can wash station

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed American cheese stacked above the brim at prep line. PIC explained that the product came out of the walk-in unit and had been placed into cold holding moments before inspection. EHS advised PIC to not over stack items on the line. CDI - PIC spread out cheese into small batches and relocated items to walk-in cooler; EHS observed temperatures drop to 41 F after 10 minutes. ***No escalation in points due to significant improvement made since previous inspection.

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 brown build up on non-FCS of soda dispenser in lobby. ***Repeat of same violation under different citation. Also observed build-up of dried food debris inside microwave at back end single service storage unit. Recommend higher and thorough cleaning frequency.

5-205.15 Maintain a plumbing system in good repair. Observed missing backflow device at can wash station.

6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking. Observed employee beverages stored with retail foods inside lowboy and upright reach-in coolers.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed a whisk, cup and used tea bags stored inside hand sink at drive-thru station. CDI - PIC removed obstructions from hand sink.

REPEAT: 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 cooked hamburger patties and chili meat in WIC maintaining temperature above 41 F. PIC stated that hamburger patties & chili meat were made last night. CDI - PIC voluntarily discarded products. 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 several containers of tightly covered sliced tomatoes in cooling process inside upright reach-in cooler; observed no degree change after 15 minutes. CDI - PIC uncovered products and placed into WIC freezer. Products dropped to 41 F in 20 minutes.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several containers of sliced tomatoes in upright reach-in cooler maintaining temperatures above 41F. CDI - All products moved to WIC for cooling. Observed plastic bags of cooked hamburger patties and chili meat maintaining temperatures above 41 F. PIC stated that these products were prepared the day prior. CDI - PIC voluntarily discarded.

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 container of sliced tomatoes at prep unit without date mark. PIC states that these products were sliced the night before. CDI - PIC placed 8/3 date mark. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed breakfast egg & sausage mix in WIC without date marking labels. PIC unable to determine when prepped. CDI - PIC voluntarily discarded.

REPEAT: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several containers of sliced tomatoes in cooling process tightly covered. CDI - Items uncovered to allow faster cooling.

4-101.19 Nonfood-Contact Surfaces - C. Observed brown build up on non-FCS of soda dispenser in lobby.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed 2x dumpster sliding doors open; one missing its drain plug.

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 covered sliced tomatoes in cooling process but item only dropped 1 degree in 16 minutes. CDI - Item uncovered and placed into freezer. Item dropped to 40F in 10 minutes.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sliced tomatoes and 2 containers of shredded cheese in cooling process covered. CDI - Items uncovered to allow faster cooling.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needing to be done on freezer floor, WIC floor, inside prep units, etc.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed cheese sauce and chili reheating in steamwell for over 2 hours and items were still at 82F and 92F. PIC stated this steamwell does not function properly and an order has been placed. CDI - Items voluntarily discarded. VR to be done by 1/31/21.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut lettuce, sliced tomatoes, spring mix, and raw patties maintaining temperatures above 41F in cold wells. CDI - All items moved to WIC for cooling.

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 REPEAT. Observed variance approval letter for processed sliced cheese to be held at room temperature for 8 hours, but item was not time stamped with beginning and end times. CDI - Item time stamped. No signature needed due to COVID-19 guidelines.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed facility out of QUAT sanitizer at 3-compartment sink. CDI - Facility has backup chlorine sanitizer pellets. Chlorine anitizer is reading at proper concentrations. QUAT sanitizer has been ordered. VR to be done by 10/9/20.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed spicy chicken nuggets and regular chicken nuggets maintaining temperatures 118F-130F. Items are only held for 30 minutes using a timer, and then discarded after 30 minutes. But facility's intention is to keep items 135F and above. CDI - Items placed on TPHC. Discussed the use of TPHC on chicken nuggets with PIC. TPHC template emailed.

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 variance approval letter for processed sliced cheese that can be held at room temperature for 8 hours, but item was not time stamped with beginning and end times. CDI - Item time stamped.

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 onion rings and fries stored on floor in freezer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT. Observed several metal containers wetstacking on drying rack. No signature needed due to due COVID-19 guidelines.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed several containers of prepared iceberg lettuce in WIC at 44-45F. Items have passed the 4 hour cooling period. Also observed cut lettuce and spring mix in prep top at 45F and 50F. Items were not cooled before placing into prep unit. Also observed several salads inside reach in under chili station at 44F. CDI - All items 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 several containers of prepared iceberg lettuce in WIC cooling covered with plastic wrap. Items passed the 4 hour cooling period and were still at 44-45F. CDI - Items voluntarily discarded. Discussed with PIC about uncovering TCS items in cooling process, as well as using the freezer to cool quickly.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several plastic and metal containers wetstacking on drying rack.

4-501.11 Maintain equipment in good repair. Observed two reach-in units with broken doors (doors don't close all the way). PIC has already called for maintenance and are waiting for the repairs. Facility will be keeping the salads elsewhere until doors are repaired.

5-205.15 Maintain a plumbing system in good repair. Observed leaking from behind the ice machine, creating a puddle of water in the corner of the ice machine.

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 two food employees wash hands and turn off faucet with bare hands. CDI - Educated employees on proper handwashing procedure to avoid recontaminating hands. Employees rewashed hands properly.

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 4 metal containers of sliced tomatoes in WIC in cooling process but items only dropped 3 degrees in 68 minutes. CDI - Items taken to freezer for quicker cooling. Items cooling from room temperature must cool at 0.12 degrees per minute.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two batches of chicken nuggets hot holding at 123F and one container of cheese sauce in hot well at 112F. CDI - The chicken nuggets were voluntarily discarded. The cheese sauce was reheated from commercial packaging an hour prior, therefore cheese sauce was reheated to 154F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed several packaged salads in fridge at temperatures between 51F-57F. Salads were just prepared an hour prior. CDI - All salads taken back to WIC for cooling and have dropped to 41F.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf REPEAT. Observed container of feta cheese and container of spring mix in WIC without date marking labels. Items prepared this morning. CDI - Items labeled properly. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed 4 containers of sliced tomatoes in WIC that were prepared this morning but dated with prep date Saturday. CDI - Labels corrected.

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 keeping tempered sliced cheese out of temperature but on time control; however, there are no time stamps observed. PIC provided document from FDA stating that facility should apply for variance. CDI - EHS found variance approval on state website. PIC will be emailed a copy of the variance. Facility can keep the tempered sliced cheese out of temperature for 8 hours and must not exceed 85F.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. REPEAT. Observed active dishwashing in 3-compartment sink with water at 103F. CDI - Water was drained and refilled at 107F. Water was drained again and refilled at 128F.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT. Observed detailed cleaning needing to be done on equipment throughout entire facility: interior and exterior of hot drawers, exterior of reach in units, etc.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw bacon in the walk in cooler stored on a shelf above ready to eat foods such as cheese, apples, and tomatoes. Raw animal proteins can never be stored above ready to eat foods. CDI- Raw bacon moved to bottom shelf.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils stored as clean with food debris/residue. Ensure all food contact surfaces are properly cleaned and sanitized before storing as clean. CDI- Utensils moved to ware washing.

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 a container of cheese sauce in the steam well by the ware washing area. Cheese sauce was 115F. PIC stated the cheese sauce had been placed in the steam well around 7 AM. Another method must be used to reheat cheese to 135F within 2 hours. CDI- Cheese sauce voluntarily discarded.

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 cooked beef patties stored in a bag in the walk in cooler at 47F. Beef patties were not cooked today. Ensure beef patties are properly cooled to 41F or below within the correct cooling parameters before placing in bag. CDI- Beef patties voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS items stored in the make line cooler and the cooler beside the grill cold holding above 41F. See temperature chart. The cheese stored in the make line cooler was double panned. The lettuce in the make line cooler was overstacked. Ensure all TCS items in cold holding are maintained at 41F or below. CDI- All TCS items above 41F moved back to walk in cooler.

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 a bag of cooked beef patties in the walk in cooler with no date. PIC stated beef patties were made either yesterday or the day before. All TCS foods must be date marked. Beef patties also did not cool properly. CDI- Beef patties voluntarily discarded. Repeat violation.

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 cooked beef patties in a sealed bag in the walk in cooler at 47F. Beef patties were not cooked today. PIC stated beef patties are cooled before placing in bags. Use thin probed thermometer to ensure beef patties reach 41F or below before placing in bags. CDI- Beef patties voluntarily discarded.

4-501.11 Maintain equipment in good repair. Observed the middle cooler door on the bottom portion of the make line cooler is not closing properly. Repair cooler. Repeat violation. Points not increased as this is a different issue than last inspection.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed an employee washing utensils in the three compartment sink with wash water at 91F. When actively washing, wash water must be maintained at 110F or above. CDI- Water drained and water refilled at correct temperature.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed significant food debris/residue on equipment throughout facility, the racks in the walk in cooler, and inside cooler units. Detailed cleaning is needed throughout facility and cleaning frequency increased.

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 dust accumulating on the ceiling and ceiling vents. Cleaning needed.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed food employee use clean hands to turn off faucet. A clean barrier must be used to turn off faucet to not cause recontamination. CDI- The proper handwash procedure was instructed and a rewash was done. 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 come from walk in cooler and go to prep line to begin preparing food without doing a handwash. CDI- A handwash was done.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken tenders being hot held at a temperature range of 116-130F. CDI- Chicken tenders were voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf In walk in cooler observed a plastic bag of cooked beef not date marked. CDI- PIC stated that beef was prepared this morning and a date was added.

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

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 wearing a watch and ring. REPEAT. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee preparing food without a head restraint. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal and plastic containers wet nesting.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed cups in front area not being stored to prevent contamination. Cups should be stored so that the mouthpiece is not being exposed. Observed cups, and lids being stored on floor.

4-501.11 Maintain equipment in good repair. Observed split gasket in tall reach in freezer near drive through and also on the door of the walk in cooler. REPEAT.

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

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 holding unit for fried items (timers and hot component) not working properly. CDI PIC placed a work order. For now will use a different timer to ensure product is not being held past required discard time.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed food establishment placing salads in reach in units tightly covered while still cooling. CDI Items moved to walk in cooler and uncovered.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees performing food preparation while not wearing a hair restraint. Make sure to have appropriate hair restraint to ensure contamination will be prevented from equipment, food and single service. REPEAT 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 wearing multiple rings (not plain while performing food preparation. Make sure food employees remove all jewelry before beginning food preparation.

4-501.11 Maintain equipment in good repair. Observed split gasket on tall reach in unit near drive through. Make sure to keep in good repair. Observed holding unit for fried items not working. Make sure to keep in good repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up and debris in reach in units. Observed reach in unit fans heavily blocked with dust. Observed debris on make line. Increase cleaning frequency. 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 build-up in corners of floor and under equipment. Observed food debris in walk in cooler. Make sure to increase cleaning frequency. REPEAT.

2-301.14 Wash hands before donning gloves and between gloves uses. -P 2-301.14 Wash hands after activities that contaminate them. -P Observed food employee wearing gloves go to ware washing to fill sanitizer bucket. Glove was completely soaked with sanitizer solution. Food employee proceed to food line removed gloves and put on new gloves. CDI Food employee stopped and directed to wash hands. Observed food employee taking money then proceed to go to food dispensing and dropping of food at fryer. CDI Food employee stopped and directed to wash hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf 6-301.11 Provide soap for hand washing at each handsink. -Pf Observed ice in hand sink. CDI Directed PIC that hand sinks are only for washing hands; will follow up with employees. Observed two hand sinks without paper towels. CDI PIC provided both sinks with towels. Observed no soap at hand sink near drive thru. CDI PIC provided soap at hand sink.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed tomatoes, cherry tomatoes and lemons being stored over ready to eat food such as prepared (uncovered lettuce), cheeses etc. CDI PIC rearranged storage order. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed food employee washing spatula at ware washing but not sanitizing. CDI Food employee directed to wash, rinse and sanitize equipment/utensils per manufacturer instructions.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed debris and pink residue inside ice machine. Make sure to increase cleaning frequency. REPEAT Points not escalated due to one item; however if seen in next inspection full points will be deducted. CDI Gave verbal instructions to manager on how to clean properly; wash, rinse and sanitize per manufacturer instructions.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed chilli that PIC stated had begun reheating around 2:030 pm; producrt was at 80 degrees during inspection. Food establishment was given until end of inspection to hit temperature parameters. CDI Unable to reheat to 165 degrees within 2 hours, product was discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken nuggets hot holding below 135 degrees. CDI Product was discarded.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees performing food preparation not wearing a hair restraint. Make sure to have food employees wear hair restraint while performing food preparation.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of equipment and utensils. MAke sure to spread out so sanitizer can dry and work effectively. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris and standing liquid in reach in units. Observed food debris on sides of equipment. Make sure to increase cleaning frequency. 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 minor dust on ceiling in food establishment. Observed minor splatter at ware washing on walls. Make sure to increase cleaning frequency.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink residue and debris in it. Make sure to increase cleaning frequency.

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 wearing bracelet and ring. Make sure food employees take off all jewelry when performing food preparation to ensure hand washing is effective. REPEAT

-4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed minor wet stacking. Make sure to spread out so equipment and utensils can air dry and sanitizer work effectively.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust in top part of reach in freezer. Make sure to increase cleaning frequency. REPEAT Points not escalated due to overall cleanliness was good today.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up beside fryer on floor. Make sure to increase cleaning frequency. 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 one cracked/missing tile. Make sure to keep in good repair.

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 several food employees not using a paper towel to turn off faucet. CDI Spoke to PIC regarding handwashing procedure and food employees required to rewash their hands. No points deducted due to not a priority/priority foundation item.

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 wearing a watch. Make sure food employees only wear a plain wedding band to faciliate hand washing.

4-501.11 Maintain equipment in good repair. Observed cold holding unit, thermometer reading 39 and food at 45-46 degrees. Make sure to have maintenance look at it. *All food for immediate service or used within 2 hours*

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris in gaskets of reach in units and pink residue/debris on nonfood part of ice machine. Make sure to increase cleaning frequency.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed salads reading above 50 degrees, tightly covered and stacked on top of each other. CDI Salads were uncovered and moved to walk in cooler for rapid cool down. REPEAT

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service items stocked above cup protection and not protected. Make sure to keep single service items protected from potential contamination.

4-502.11(A) Maintain utensils in good repair. Observed hotel pans stained and peeling inside. Make sure to replace when in this condition.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed missing drain plug on recycle. Contact regarding drain plug.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed containers of chili at 110-115 and cheese sauce not reheated to 165F after process completed. CDI chili discarded cheese sauce continued reheating.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed cheese sauce containers that were below 135F while holding. CDI containers reheated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed lettuce and feta above 45F. CDI items moved for cooling.

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 cheese sauce and lettuce containers cooling while covered. CDI items uncovered. Repeat.

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 walls, by prep area, floors under prep sinks, and drains that were soiled with debris.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink and cell phone on counter upon entrance to facility.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plastic containers and knives that was soiled with food debris. CDI items placed in sink for cleaning. 4-501.114 Maintain sanitizer at correct concentrations. -P. Observed sanitizers at low concentrations. CDI sanitizers refilled.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed all sanitizers on line that were not labeled. CDI items labeled. repeat.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 3 employees who were handling and preparing food without a hari restraint. Repeat.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed reach in drawers, bottom portions of reach ins, and racks soiled with debris. Repeat.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed all sanitizer containers that were not labeled. CDI containers 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 facility that was cooling lettuce in deep plastic bucket and lettuce did not change in temperature. CDI lettuce placed in a separate shallow container to facilitate cooling.

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

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed employee wash dishes and place in sanitizer without rinsing, and soiling the sanitizer solution. CDI by instruction and changed out sanitizer solution.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed reach in units, reachin drawers, vents in walk in and gaskets soiled with debris. Repeat.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Manager on duty

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed 3 bins of lettuce on prep line at greater than 45 degrees see chart above. CDI PIC took to walk in to cool see chart for temps.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area. -0 points-

4-501.11 Maintain equipment in good repair. Observed gasket at front reach in split and accumulating food debris. -0 points-

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 surfaces pull out hot holding drawers, bottoms of reach in , shelving in walk in cooler.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled metal pans and ice scoop. CDI items moved to sink for cleaning. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Observed thermometer stored as soiled item. CDI item cleaned. 4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice bin that was soiled with black and pink debris. CDI machine cleaned.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed sanitizer containers on cook line unlabeled. Repeat.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed large plastic containers and plastic bin of lettuce that was tightly covered and observed chili covered in large metal container in walk in unit. CDI items uncovered and split into smaller portions to accelerate cooling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout the facility.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed interior of reach in units, hot holding units, toaster, ice scoop holder, prep sink drain and thermometer holder soiled with food debris. Repeat.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Bucket of sanitizer sotred in handwashing sink. CDI - Bucket removed from sink.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Sanitizer not labeled on cook line. CDI - Labeled during the inspection. Repeat violation

General Comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Splatter and minor food debris in microwave. Wipe clean.

General Comment 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. Floor buckling in walk in cooler. Repair.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Sanitizer stored in metal food pans with no label. CDI - Labeled during the 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 Deep container of chili cooling in walk in cooler; cooling for 2 hours prior from room temp, still at 73F. CDI -Ice paddle inserted in chili to help quickly cool down to 45F.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried food debris inside microwave. Wipe out microwave.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - PMaintain plastic food containers clean. Observed dried food debris left on containers stored as clean. Observed dried grease build up on the pressure fryer basket. Observed build up in the microwave. CDI by re-washing.

4-203.12 Temperature Measuring Devices, Ambient Air and Water-Accuracy - PFProvide internal thermometers inside the refrigeration units. Observed hanging thermometers missing.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - CProtect single service while in storage. Observed single service cups left unprotected in the drive thru area, overstacked in cup dispensers and unprotected next to lemonade dispenser with dried lemonade on the cups (removed). REPEAT

6-501.12 Cleaning, Frequency and Restrictions - CObserved build up inside the fry hot holding station around the lights, grease droplets around the hood and build up on the floor of the walk in freezer.

3-301.11 Ensure that food employees do not contact exposed, ready-to-eat food with their bare hands. Observed employee handling cheese with bare hands, CDI.

Ensure quat sanitizer is maintained at proper concentrations at all times. Observed sanitizer weak in buckets, weak coming from dispenser, sanitizer was manually mixed, must continue to manually mix until dispenser can be fixed, VR to check dispenser.

3-501.16 Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F. Observed cheese 52F, cheese 54F, cole slaw 50F, cheese 52F all on prep line, CDI, cheese was overstacked and items were removed to cool, repeat violation.

Ensure all food is properly labeled, observed unlabled container of liquid cheese.

Ensure all single service is protected from potential customer contamination. Observed unprotected cups by drink dispenser, overfilled cups, cups in splash zone of drive thru handsink.