TACO BELL 4795

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 procedures for TPHC onsite. Online training program slides do not provide the required information and are not readily accessible to staff. CDI- EHS provides County version of TPHC procedures. (-1.5) 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 refried beans said to be on TPHC in steamwell marked with start time of 1pm the day before. EHS noted all TCS foods in steamwells on other side of make line yet to have time magnets with start time made up. EHS temped all foods above 155F and notes the start temp for commercially reheated foods is 135F. No disposal required, foods not subject to temp abuse. EHS advises PIC and food handlers to maintain the proper process. If TPHC is used, label it with a start time and dispose at the end of 4 hour holding window. CDI- Compliant start temp for TPHC confirmed, and magnets with start time applied. Refried beans voluntarily disposed.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service trays removed from protective sleeves on make line with food splatter. CDI- Trays voluntarily disposed. (-0)

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed squeeze bottles for sauces with deteriorating plastic fuzzy to touch, no longer cleanable. Replace. (-0.5)

REPEAT. 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 one probe thermometer with food debris on probe. CDI- Thermometer cleaned and sanitized before returning to storage. (-1.5)

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 dishes stacked while wet on clean dish rack. CDI- Dishes spaced out. If there is not enough rack space to allow proper air drying, provide additional racks. (-0.5)

4-501.11 Maintain equipment in good repair. Observed racks for storing of clean dishes above 3 comp sink and to right of WIC door with peeling rubber coating. Replace so racks are smooth and cleanable. (-0)

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 dark residue on underside of soda machine dispensers, on plastic casing surrounding carbonators. Increase cleaning frequency. (-0.5)

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 primary thermometer on wall storage with encrusted food debris on probe. CDI- Thermometer cleaned and sanitized. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed two plastic containers stored as clean with significant staining from food- no longer cleanable to sight. CDI- PIC voluntarily disposes of containers. (-0)

REPEAT. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed large stack of clean trays nesting while wet. CDI- PIC rearranges trays so they’re sloped to drain. (-1)

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 deteriorated caulking with black residue at power soaker sink, and food debris inside lowboy closest to drive through window. Recaulking at sink and increased cleaning frequency of lowboys advised. (-0)

REPEAT. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed large amount of boxes soaked with oil on floor of corridor near WIC which leads outside. EHS advises changing process and/or frequency of cardboard pickup. (-1)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal containers at clean dish rack. Allow dishes to dry before nesting. (-0.5)

4-501.11 Maintain equipment in good repair. Observed large cold well table inoperable and unused. Repair at earliest opportunity, and clean unused equipment of food debris in meantime. (-0.5)

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open side doors at dumpster and overflow of cardboard boxed onto surrounding pad. Increased pickup frequency is required. (-0.5)

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed cardboard boxes on ground piling up at side door due to lack of trash pickup and overflow at dumpster. EHS advises boxes be folded and moved to the side to allow for emergency egress at side door, and trash pickup up at earliest possible opportunity. (-0)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified PIC on site during inspection. PIC advised EHS that it expired. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 handle soiled sanitizer towel to wipe soiled prep table then change gloves but not wash hands before changing tasks and proceeding to food preparation. CDI, employee washed hands.

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 food stored on ground in WIF

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P - Observed a food employee not vigorously rub hands for 20 seconds when washing. CDI, employee rewashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

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 open package of tomato not date marked. CDI, tomato 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 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 some shaker containers of spices not labeled. Repeat.

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 shaker containers of salt and spices not labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed some drink mix packages stored on ground .

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

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed debris collecting on bottom of reach in freezer and soil accumulating in gaskets.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. No paper towels at any hand sink. PIC stated that they ran out and a truck is arriving today. CDI - employee placed napkins at each hand sink. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. -Pf. Observed wiping cloth in hand sink by front counter. CDI - wiping cloth was removed.

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 prep table and steam table items held on TPHC without time stamp. CDI - PIC added time stamps.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch. -P. Observed sprayer hanging below flood rim of 3-comp sink. CDI - employee hung up sprayer at an adequate height above flood rim.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed quat sanitizer dispenser at 3-comp sink dispensing sanitizer at approximately 75 ppm. Facility will mix sanitizer by hand until dispenser can be adjusted. VR. 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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth in approximately 0 ppm quart sanitizer. CDI - PIC replaced sanitizer at appropriate concentration.

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 shelving (sauce) and gaskets of small coolers/freezers.

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 floor under shelving at fryers need to be re-grouted. No escalation in points.

4-501.11 Maintain equipment in good repair. Observed the HS in the back that sticks and continues to flow water-can stop it if you lift the peddle up. The mop sink has cracked tiles.

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. The A/C is not working in the building but they have portable A/C units.

2-201.11(A - C) & (E). Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed facility did not have Update Employee Health Policy. CDI: educated PIC and gave link to website to obtain updated Employee Health acknowledgment form.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed 3 pans of refried beans inside hot box ranging from 122F - 134F. CDI: beans reheated properly.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed quat sanitizer in buckets at register area at low concentration about 50ppm. CDI: buckets dumped and refilled with proper concentration.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed bowl and plastic soufflé cup being used inside cinnamon sugar inside large bin and box at back storage area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed coat and purse stored on shelf on top of paper to go bags at back dry storage area.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written policy for vomit & diarrhea cleanup. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink next to prep sink. CDI: PIC provided paper towels.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray bottle of chemical with no lids stored above BIB rack. CDI: PIC relocated bottle to approved location.

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 waste/debris on floor of step-in freezer.

6-501.111 Keep the premises free of insects, rodents, and other pests. OBSERVED flies and gnats in kitchen. EHS noticed preventative measures have been put in placed with uv light.

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 to the bottom of the reach in freezer, underneath warming equipment on the shelves, inside the walk in cooler, and shelves where sauces are located.

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 chicken flatbread fillets and precooked bacon in the walk in cooler without a date. PIC stated flatbread was opened two days ago and precooked bacon was opened yesterday. CDI. PIC placed a date on both items

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. OBSERVED a cup being used as a scoop for the cinnamon twist. CDI. PIC removed cup from bin.

3-501.13 Use approved thawing methods. OBSERVED packaged guacamole being thawed out in a container of water temping at 95F. Guacamole was removed from container and placed in walk in cooler to reach 41F.

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 by admission that facility is carrying over items on tphc PIC stated beans were carried over from last night and had been used today but they had all been used today. CDI Advised that items on tphc were to be held 4 hours and discarded .

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed on faces of equipment and in crevices of gaskets.

5-402.13 Maintain sanitary sewage system.-P Observed floor drain clogged and backing up into facility. CDI facility closed Voluntarily plumber dispatched. Advised that facility was not to reopen until drain repair could be verified.

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 on walls . 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 broken tiles in can wash.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Remove ice buildup from interior of frezer compressor, top shelving, and floor. REPEAT. Also, Clean shelving in walk-in cooler, debris from exterior of drink machine at drive-thru area.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean splash from walls in dry storage, and kitchen areas. Clean floors around drains at drink station in dining room.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Hand washing sink located near back prep sink dispensed 120 degree water during the point of use with a mix valve. CDI- Hot water was adjusted so that it is not scolding during use. - 1 point.

4-501.12 Cutting Surfaces - C Replace cutting boards with deep cuts. Cutting boards shall be smooth and easily cleanable. 0 points.

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 active dish washing occurring in water less than 110 degrees F. CDI- education was given and hot water was added to sink to make dish water 110 degrees F. -.5 points.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Remove ice buildup from interior of the freezer compressor, freezer shelving and freezer floor. -.5 points. REPEAT

2-401.11(B) A food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. Open cup of coffee on prep table. CDI- Removed.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Interior gaskets/shelves in need of cleaning

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed ground beef recorded below 135F (see chart). CDI- Discarded.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Interior gaskets in need of cleaning.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Personal jacket stored on rack containing food. Keep designated in seperate area

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking observed.

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. Floors in need of cleaning

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed salsa cups stored above the fill line of a container cold holding above 45F (see chart). CDI- items were transferred to the walk in cooler for cooling.

4-502.11(A) Maintain utensils in good repair. Observed one worn down spatula located near the 2 compartment prep. sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed rice overstacked and hot held below 135 degrees F. Observed fries hot held below 135 degrees F along line. CDI, operator reheated fries to 201 degrees F and rice out of temperature was voluntarily discarded by PIC.

4-803.11 Storage of Soiled Linens - C - Observed soiled towels stored on racks at dish area.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. - Observed potatoes stored in cracked container. cdi, container removed from use.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Observed metal pans being wet stacked. Repeat.

4-501.11 Good Repair and Proper Adjustment-Equipment - C- Observed faucet handle loose at 3 compartment sink.

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 a food employee handle soiled equipment at warewashing sink with gloved hands and then proceed to handle clean fryer basket at fryer unit without washing their hands in between. CDI by instruction.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - Ensure ice machines are cleaned at required frequency. Observed ice chute at dining beverage dispenser accumulating black soil residues. CDI by instruction

4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed some metal pans being wet stacked.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed split gasket on door of walk in freezer.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified PIC on site upon arrival. CDI by instruction.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Food contact surfaces shall be clean to site and touch. Observed single-service food contact surfaces stored as clean but soiled. Observed small metal containers stored clean along prep line but soiled with debris. CDI, single-service containers voluntarily discarded by PIC and containers relocated for cleaning.

| 4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair and proper adjustement. Observed 3 compartmenk sink detergent dispenser not set up and PIC stated it wasn't working. Facility using detergent packets. Repair dispenser.

4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces shall be free from an accumulation of soil. Observed debris accumulating inside gasket of reach in unit near 3 compartment sink and some debris collecting in prep units.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified PIC on site upon arrival. Repeat.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed a box of hash browns in walk in freezer uncovered / unprotected.

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 potatoes labeled with discard time exceeding the 2 hour hold time required by written procedures. CDI, operator voluntarily discarded potatoes.

3-304.14 Wiping Cloths, Use Limitation - C - Store wet wiping cloths in sanitizer in between uses. Observed no sanitizer in sanitizer containers in kitchen and cloths sitting in bottom of containers. Observed wet wiping cloths sitting in sink vats of 3 warewashing sink.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Observed metal pans being wet stacked above 3 compartment sink. Improvement made since previous inspection.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed damage to door of 2 door holding unit near to go window. Observed split gasket on door of walk in freezer and split gasket on low reach in freezer along prep line.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified PIC on site during inspection. CDI by instruction.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - TCS foods shall be cold held at 45 degrees F and below. Observed cut lettuce overstacked and at 49 degrees F. CDI, operator transferred cut lettuce to walk in cooler to rapidly cool.

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 cut lettuce in open package not date marked in walk in cooler and PIC did not know when package was open. CDI, PIC voluntarily discarded lettuce while on-site.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store clean equipment in a clean dry area. Observed metal pans being wet stacked above 3 compartment sink. Observed clean utensils stacked in container collecting water at warewashing area. Observed single-service articles stacked on ground in closet in womens restroom.

4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces of equipment shall be free from an accumulation of soil. Observed food debris and soil accumulating inside 4 door hot hold unit and in gasket of unit.

5-501.110 Storage Refuse, Recyclables and Returnables - C - Observed trash in trash bags and cardboard boxes on ground outside of back exit door and cardboard boxes on inside of building near exit door.

2-301.12 Cleaning Procedure - P - Vigorously rub hands with hand cleanser for 10 to 15 seconds when washing hands. Observed food employee not vigorously rub for 10 to 15 seconds. CDI by instruction.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed stacks of metal pans at warewashing area and containers in walk in cooler being wet stacked. Repeat.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair and calibration. Observed split gasket on door of walk in freezer. Observed paint peeling from shelving on right side of wall above clean drain board of warewashing sink. Replace / resurface.

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C - Ventilation systems shall be cleaned at a frequency to prevent accumulation of dust. Observed dust accumulating on ceiling ventilation system in employee restrooms.

2-401.11 Eating, Drinking, or Using Tobacco - C - Employees may drink from a closed beverage container if handled to prevent contamination of equipment. Observed 1 employee beverage uncovered and stored on clean drainboard of 3 compartment sink.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no disposable towels at handwashing sink behind front counter. CDI, operator provided towels. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed a stack of boxes blocking handwashing sink during delivery near back exit door. CDI, boxes relocated to provide access to handwashing sinks.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Sanitizer shall be provided at required concentrations. Observed quat sanitizer at warewashing sink below required concentration and not dispensing at proper concentration. Observed quat sanitizer bucket below required concentration behind front counter. Repeat. CDI, operator refilled bucket to required concentrations and instructions on how to manually mix sanitizer provided during inspection. PIC contacted Kay chemicals during inspection to schedule maintenance.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - TCS foods shall be stored at 45 degrees F or below. Observed 1 container of cheese and 1 container of cut tomatoe overstacked above 45 degrees F in prep unit. CDI, operator removed overstacked food in prep unit.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed several metal containers being wet stacked above 3 compartment sink.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair and calibration. Observed quat dispenser not providing proper concentration of quat sanitizer. Repair.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed ceiling vent in need of cleaning in restrooms.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. - Observed no certified PIC on site at time of inspection. CDI by instruction.

4-602.11 Clean the equipment and utensils as required to avoid contamination. -P - Observed black residue accumulating on soda nozzles on soda machine in dining area. CDI, nozzles relocated for cleaning. 4-501.114 Maintain sanitizer at correct concentrations. -P - Observed 1 bucket of quat sanitizer below required concentration. CDI by instruction, operator refilled bucket.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed 2 containers of cheese and 2 containers of cut tomatoe overstacked on prep area above 45 degrees F. CDI, operator relocated foods to rapidly cool.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no ambient air thermometer in low reach in freezer and low reach in refrigerator.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed several containers being wet stacked on rack above warewashing sink.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair and calibration. Observed gasket on door of walk in freezer torn. Repair.

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 hash browns held on time and marked with a 4 hour discard time. Current written procedures state that they have a hold time of 30 minutes. PIC not able to locate any written procedures that state differently. CDI, operator voluntarily discarded hash browns.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 2 wet wiping cloths stored on drainboard of warewashing sink.

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

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 of straws stored on ground in storage closet inside women's restroom. Observed single-service cups stored next to and in contact with a garbage can where salsa packets are stored in dining area.

Observed toilet lid missing from toilet in women's restroom. Operator stated that cover was ordered.

Physical facilities shall be cleaned as often as necessary to keep them clean. Observed debris and items accumulating on floor of facility and inside walk in cooler and freezer units. General cleaning needed on floors of facility.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. - PIC does not have serv safe. Another manager said he has it but did not have his certificate or pocket card. Repeat violation.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed multiple flies in the kitchen and dining room during the inspection. Remove flies. Keep doors and windows closed as much as possible.

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

General Comment 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the walk in freezer door. Replace gasket.

General Comment 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed open doors on the dumpster, allowing trash bags to over flow onto the ground. Pick up trash and close the door to the dumpster.

2-101.11 PIC shall be present during all hours of operation.-PF - GM with pocket card was not present upon arrival. 2 other employees say they took the class but their certificates are not in the store and have no pocket card.

4-501.114 Maintain sanitizer at correct concentrations. -P - Observed sanitizer less than 200 ppm. CDI - GM fixed during inspection.

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - Observed an open sleeve of to go lids on the floor. CDI - PIC discarded lids.

4-501.11 Maintain equipment in good repair. - Observed a split gasket on the reach in freezer by the fryer.

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 the wash water at 95F while actively washing. CDI - PIC drained water and refilled with water that was 112F. Items rewashed.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups without lip of cup protected and splash present on cup lips. PIC removed cups.

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 underside of where drinks are dispensed, on outside of ice chute where mold is build up due to sticker that is peeling. Maintain clean.

6-201.11 Floors, Walls and Ceilings-Cleanability - C Observed storage box on the floor in back of kitchen. Maintain all storage off of the floor to facilitate cleaning.

2-102.12 Certified Food Protection Manager - C: PIC does not have certified food protection manager certification present during inspection.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P: Ice chutes on both self serve machines and drive thru machines need to be cleaned. Mold looking substance present. CDI-cleaned during the inspection.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C: Clean small cooler door gaskets. Clean catch pan area at self serve drink machines.

3-501.14 Cooling - P. Tied bags of steak, beef, and cheese in walk in cooler. Operator advised all were cooled down using ice bath, the tied and placed in the walk in cooler. All items checked found to be over 45F. CDI- Operator voluntarily discarded all food items. See chart for temperatures.

3-501.15 Cooling Methods - PF. Bags of food items tied closed during cooling process. CDI- discussed options with operator; see items 18

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. Single service cups at front counter and in open wire dispenser, single service trays at line not protected during storage. CDI- corrected; discussed options.General comment: Operator was advised that closed bags of single service lids under soap dispenser will need to be relocated to deter possible contamination when bags are opened. NO POINTS TAKEN TODAY.

5-501.115 Maintaining Refuse Areas and Enclosures - C. Some small bags of trash on in the dumpster pad itself. CDI- operator was advised that cleaning is needed. Operator had employee to pick up debris when large bags of trash were taken out and placed in dumpster.