TACO BELL #22835

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed singal use items stored on floor by dry storage rack. CDI - PIC picked up off floor.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in quat sanitizer between 100ppm - 150ppm. CDI - PIC remade solution at 250ppm.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed several dishes stored as clean wet nesting on clean dish rack. CDI - PIC rearranged to allow for air drying.

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 water bottles on prep counter and personal food stored in WIF above RTE foods. CDI - PIC moved to prevent contamination.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage hot holding below 135. CDI - PIC reheated sausage to 165 and put back on the line. 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed pico prepared yesterday dated in WIC but not in the FT. CDI - PIC added date. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several sauce and seasoning bottles without labels. CDI - PIC added labels.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed several dishes, stored as clean, wet nesting.

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 food debris and buildup under equipment throughout facility.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed thermometer soiled with old food debris. CDI- Thermometer cleaned.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed seasoning shakers without labels. Keep items labeled.

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 metal bins housing single service items in need of cleaning. Observed shelves in hot box in need of cleaning. Observed tall reach in freezer in need of cleaning. Observed low reach in cooler under prep line 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 floors in corners and under equipment in need of cleaning.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at back hand sink- battery inoperable. CDI: PIC provided battery for dispenser.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few lids stored as clean soiled with food waste. CDI: Lids sent to be W/R/S.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed food not cooling without covering in RIF

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 stainless steel slotted tray in need of cleaning. Observed no barrier at times between food being prepped and stainless steal slotted tray. CDI..Stainless steal slotted tray was cleaned. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles without labels. 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 facility in need of cleaning throughout.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed paper towel in hand washing sink.CDI.. Paper towels were removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink in female restrooms. CDI.. paper towels were added.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cantina chicken below 135F on hot line. CDI.. Chicken was voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles and shakers without labels..REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean containers stacked wet. 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 area around prep table with food residue, also observed metal containers were squeeze bottles of sauce held with food residue. CDI.. area was wiped down and containers changed.

6-302.11 Supply toilet tissue at each toilet. -Pf Observed no toilet tissue in female bathroom. CDI.. toilet paper was added.

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 food held over from previous days without dates. CDI ..PIC to added dates 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 ...

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several squeeze bottles and shakers without dates.REPEAT

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

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee come from break while on phone and go back to work area and handle cups. EHS educated PIC on when hands need to be washed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand wash sink. CDI..PIC replenished paper towels.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several squeeze bottles without labels.. REPEAT

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up behind soda nozzles and frosty machine. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce temp at 46F CDI ,PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 lettuce without date marking. CDI PIC dated items For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles not labeled.

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

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 area behind nozzles at fountain behind counter in need of cleaning. Also Observed bottom of TALL RIF with food debris.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed one hand sink without paper towels. CDI: Employee stocked hand sink with paper towels.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed steak hot holding at prep line with temperatures lower than 135F. PIC stated that the steak was placed here from reheat around an hour prior. CDI: PIC reheated steak to reach over 165F. 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 .

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

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips in facility for quaternary ammonia sanitizer used in buckets and 3-compartment sink. PIC stated that the roll of strips fell into the water yesterday and waa discarded. Verification visit needed within 10 days to ensure a test kit is obtained.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed handsink in back of kitchen had a dead battery on the soap dispenser. CDI - PIC changed battery.

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 to go container lids stored in box on floor of office. CDI - Box was moved off the floor.

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 dust or debris build up in hood. Needs cleaning.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on dumpster. Needs to be kept closed. REPEAT.

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

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door open on dumpster. Needs to be kept closed.

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 metal pans stored as clean on shelf with food debris on them. CDI - All items were moved to 3-comp sink to be wash/rinse/sanitized.

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

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

4-501.11 Maintain equipment in good repair. Observed a large puddle of water covering the floor of the WIC. PIC stated it is likely dripping from the fans of the WIC. Needs repair.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC is not a CFPM.

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

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 black residue build up on outside of ice chute at drive thru soda fountain.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed papertowels on toilet and floor of womens restroom. Needs cleaning.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single-service cups stored beneath soda fountain were over filled and lips of cups were exposed to contamination. Observed small individual bowls and sauce cups stored on shelf with food debris and food debris on the edges on some of the bowls.

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 spill on floor around soda boxes. Needs cleaning.

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 on edges of reach in equipment. REPEAT. Points not escalated due to improvements of items marked on last inspection. Shelving of hot boxes were removed and cleaned since the previous inspection and quesadilla presses were cleaned.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed PIC did not have procedures for a vomiting and diarrheal event. EHS informed PIC of the new requirement with the adoption of the 2017 Food Code. PIC is aware of the requirement for next inspection and EHS supplied the state procedure forms.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed cloth in handsink. CDI - Cloth was removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink in back of kitchen and in women’s bathroom. CDI- Paper towels were provided.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up in hot boxes and quesadilla presses. Points not escalated. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked utensils on drying rack.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up around edges and on shelving in hot boxes and on quesadilla presses.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand soap dispenser at two kitchen hand sinks unable to provide hand soap- batteries dead. PIC provided pump bottles of soap. EHS will return within 10 days to verify batteries for soap dispensers are replaced. VERIFICATION REQUIRED. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed PIC pour yellow bucket of sanitizer water into back hand sink. CDI: Education provided and PIC W/R/S hand sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soda nozzles soiled with buildup. CDI: PIC sent nozzles to be W/R/S. Observed three insert pans stored as clean soiled with food waste. CDI: PIC sent pans to be W/R/S.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trashcan in women's restroom stall.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at hand sink closest to front counter. CDI: PIC provided hand soap.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a container of tomatoes on the prep top line with a temperature above 41F. (See temp chart). CDI- PIC relocated tomatoes to WIC for rapid cooling.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no quat sanitizer strips during the time of the inspection. CDI-PIC retrieved test strips from another location while EHS was onsite.

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 on make line wearing a bracelet. CDI- Employee removed bracelet. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee food expo not wearing a hat or hair restraint. CDI- Employee put on a hair net.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a couple food tubs tight stacked while wet.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purse stored on food prep table. (repeat) CDI- Purse moved to designated coat rack.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Present PIC certification has expired. PIC with valid certification was not present till inspection was completed.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee drinks stored on prep table next to thermalizer. CDI- Drinks removed.

4-501.11 Maintain equipment in good repair. Observed piping from fan unit of walk in cooler with a leak, leaving water build up on walk in floor. Needs repair ASAP. PIC said problem is in process of repair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal coffee thermos and purse stored on prep table used for food prep. CDI- Items moved to designated desk for personal items, table cleaned.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans tight stacked while wet. GENERAL COMMENT: Observed potato bites usually held with TPHC in hot hold cabinet above make table not being time marked. Potato bites were properly hot at the time (138 degrees) CDI- Potato bites marked with time per TPHC procedure.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Food tubs stored as clean with food residue on them. CDI- Food tubs re-washed.

3-501.19 Provide and follow written procedures for foods held using aTime s 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 Potato bites that are held with TPHC procedures did not have time written on time chart per TPHC produre. CDI- Time updated on time chart. Potato bites were still 147 degrees since recently cooking.

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

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Observed taco bell corporate health policy with no "exposure" info as required by food code. CDI- Emailed food code health policy to PIC to use as a supplement health policy.

6-301.14 Post a handwash sign at each handsink. Kitchen handsink iwqerrand restroom handsinks have no handwash signs posted. CDI- PIC posted handwash signs.

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 tub of pre-cooked egg patties with two different date marks which can lead to shelf life confusion. CDI- Date mark label corrected.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Wash water at dish sink observed at 101 degrees, manufacturer label recommends 110 min. CDI- Wash water replaced at 110 degrees.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked on drying racks. REPEAT

5-202.12 Provide at least 100F water at handsinks. -Pf Observed hot water less than 100F at handsinks throughout facility. VERIFICATION REQUIRED

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked on drying racks. REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to interior and exterior surfaces of equipment.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several squeeze bottles of water used for hydrating lettuce, not labeled as required.

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

4-501.11 Maintain equipment in good repair. Observed leak in freezer that has frozen over. PIC states that a service request has been placed for repairs.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified PIC onsite. REPEAT

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed several stacks of lids and containers stored without a protective sleeve to prevent contamination.

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

2-301.14 Wash hands after activities that contaminate them.-P Observed an employee that had just washed his hands use the paper towel to wipe his nose and continue sweeping. CDI by redirecting the employee to re-wash his hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris left on taco fryer baskets and metal pans stored as clean. Observed greasy film on the plastic food containers stored as clean. CDI by removing to be re-washed, rinsed and sanitized. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up inside the drive through area tea nozzles and dine in area ice chute.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all items stored on the cold holding line above 45F (see temperature observations chart), including but not limited to: diced tomatoes, shredded iceberg lettuce, shredded romain lettuce, shredded cheese, pico, etc. According to the PIC the unit was turned off last night and was not turned back on. CDI by turning the unit back on to achieve proper temperature and voluntary disposal of all items.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up behind the soda nozzles and ice chute on the drive through soda dispenser, observed food debris on the overhead line shelf used to store single service take out trays. Observed a dried soda spill under the dine in drink dispenser inside the cabinet.

6-302.11 Supply toilet tissue at each toilet. Observed no tiolet tissue in the mens restroom.

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 splatter on the wall behind the wash vat of the 3 comp sink, observed dried soda syrup at the wall and floor junction at the back soda syrup storage area. Observed dried soda splatter on the wall behind the drive through area soda dispenser.

2-102.12 Certified Food Protection Manager - C Observed no certified food protection manager on site during inspection.

2-303.11 Prohibition-Jewelry - C Observed food employee wearing several jeweled rings.

4-901.11 Equipment and Utensils, Air-Drying Required - C Observed containers stacked wet. REPEAT VIOLATION.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed split gasket on reach-in cooler. Observed walk-in cooler door curtain broken/torn.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed nonfood contact surfaces collecting food and soda syrup residue.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified food protection manager on site. Manager unable to produce certificate.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health policy on site. Manager unable to produce copy of policy. CDI copy of policy emailed to manager.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed employee wash hands for 5-6 seconds; then apply hand sanitizer. CDI by discussion, NC food code does not consider hand sanitizer a substution for proper handwashing procedures.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at handsink near cash register. CDI papertowels added.

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

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 dishes actively washing in detergent water at 92F. REPEAT VIOLATION.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored beside quesadilla maker.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one pan stored as clean with food residue. Observed food contact surface of pizza warmer collecting heavy food residue. CDI both items taken to dish area.

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

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 pans actively washing in 94F. CDI water was drained and refilled at proper temperature.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food residue collecting on shelves and equipment throughout facility.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels in the women's room today- resupplied during the inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on the drink and ice dispenser at the drive thru today. Observed build up on the shelving below the customer drink area.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed a missing drainplug on the dumpster today.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified food protection manager onsite today.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken holding on the line at <135F today. Reheated properly to correct(see chart). do not stack chicken above the dimples in the pan.

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed a thermometer reading 117F in ice water today- thermometer was put into the office so that it would not be used. New thermocouple was onsite to open and use. New thermocouple was tested and is accurate.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed single use packets of salsa stored where there was standing water- discarded today to correct.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean drink dispensers behind the actual dispenser- build up present today. Clean the pass through and the ledge in the make table.

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. Clean floor drains and area around the drink station.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pfobserved a bucket stored in the handsink today- moved to correct.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.Observed a box opener stored with to go wraps. Do not store a dirty utensil on to go materials.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on sides of equipment today- clean.

5-501.16 Provide waste bins in required areas including at handwash sinks.Observed no waste bins near handsinks today.

Observed build up inside of the customer drink dispenser ice chute today and inside of top of the ice maker at the drive thru. Employee cleaned and sanitized both of these today to correct. Food contact surfaces must be clean to sight and touch.4-601.11 (A)

Observed.grill cleaner stored on the counter today next to a spatula. Store chemicals in a designated area where they cannot contaminate food, food contact surfaces, clean utensils/linen, or to go materials.Grill cleaner moved to designated storage area today to correct.7-201.11

Keep pizza togo boxes inverted. Observed them stored with the food contact side up today.4-903.11

Provide a drain plug, where one was missing, on the dumpster.5-501.114

Observed the employee health policy posted today and the PIC knew the policy well. Include Exposure to the big five foodborne illnesses to policy- missing today. Changed during inspection and PIC will review changes with all staff.2-103.11

Maintain dish wash water at 110F or more when actively washing dishes. Observed wash water at <110- hot water added to correct today.4-501.19

Clean racks in hot hold unit and around line hot plate.4-602.13

Drainplug missing from dumpster today. Provide a drainplug.5-501.114

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing. All single service items must be stored covered or inverted. Observed single service cardboard trays and plates that were stored with the food contact side up and some had food debris on them.

4-602.13 Nonfood Contact Surfaces. All nonfood contact surfaces shall be cleaned at a frequency to eliminate soil residue. Observed thermometer wtih food residue on it.

5-501.114 Using Drain Plugs. Drains in all waste handling units for refuse and recyclables shall have drain plugs in place. Observed cardboard recycling dumpster with a broken drain plug.

2-103.11 (M) Person in Charge-DutiesEmployees must know the big five illnesses or know where to find them for reference. Handout was posted today but employees did not know where it was located to reference. Spanish handout provided today.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsFood contact surfaces must be clean to sight and touch. Observed growth inside of the top portion of the ice machine today where water collects and can easily drip down into ice.PIC will wash and sanitize today.

7-201.11 Separation-StorageStore chemicals in designated areas where they will not contaminate food, food contact surfaces, togo materials, or clean linens. observed two bottles of grill cleaner- one on its side- stored directly next to togo plates. Chemicals moved today.

8-201.13 When a HACCP Plan is RequiredA HACCP plan is required for the cook-chill process being conducted(chilling TCS foods down in tightly sealed bags of a certain thickness).

8-103.11 Documentation of Proposed Variance and JustificationA variance may be required for cook-chill process being conducted if they HACCP plan does not control for Listeria and C. bot.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringKeep single-use items inverted when in storage. Observed togo boxes not inverted today and togo lids. Keep togo materials protected from contamination- observed togo plates stored next to chemicals today and a soiled glove was in direct contact with a togo plate today. Chemicals and glove moved today- recommend moving glove storage if they are going to be stored dirty.

5-501.114 Using Drain PlugsProvide a drainplug on the cardboard dumpster.Keep the sliding door on the dumpster closed- left open today.