BURGER KING/PANDA EXPRESS/CONCOURSE CANTINA

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - 2 Metal containers stored clean with dries food debris build up. *CDI - items were placed into 3 compartment sink to be washed rinsed and sanitized. 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 .

*REPEAT* 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 - Sliced Tomatoes and Sliced Cheese without TPHC labels upon EHS arrival. *CDI - PIC labeled items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Raw Beef and Raw Chicken above 41F in large flip top unit, see temp chart for details. Large Flip Top Unit unable to maintain proper cold holding temperatures. *CDI - PIC placed Cabbage Mix onto TPHC until unit is repaired. PIC placed raw items into Burger King WIF to be rapidly cooled. 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 .

*REPEAT* 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 - Times not started for Burger Patties, Fried Chicken Fillets and Fried Chicken Sticks held in Hot Stations above Burger King Make Line. *CDI - PIC started 40 minute timers for Burgers, Fried Chicken Fillets and Fried Chicken Sticks. Points deducted reduced due to condiments and toppings being labeled on TPHC properly and violation being at a separate location with severity low as food items will only be held for 40minutes. Overall a large improvement from last inspection.

*REPEAT* 4-501.11 Maintain equipment in good repair. *Observed - Large Flip Top Unit in Panda Express unable to maintain proper cold holding temperatures and Lowboy Door unable to close. PIC restarted to breaker for outlet unit was plugged into and the unit turned back on beginning to return to proper cold holding temperatures. PIC stated Gasket was just replaced and is unsure as to why door will not close. PIC placed work order for unit. Points deducted remain the same due to repeat violation for separate item previous item corrected.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - Soiled Knife and small metal container with food debris stored clean. *CDI - PIC placed items into dish area to be washed, rinsed and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.19(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 - Food held on TPHC in Burger King Make Table without labels to indicate time when items were placed into unit removed from temperature controlled environment. *CDI - PIC labeled items with end time of 12:30PM.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. *Observed - Metal containers wet stacked stored clean on dish rack.

4-501.11 Maintain equipment in good repair. *Observed - Sanitizer dispenser at 3 compartment sink unable to dispense at proper concentration when detergent dispenser is running at the same time. PIC has to remove cover to detergent dispenser and force dispenser to stop by hand to allow for sanitizer dispenser to dispense properly. Repair.

5-205.15 Maintain a plumbing system in good repair. *Observed - Panda Express handsink with continuous small leak.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. *Observed - Ice machine with black debris build up. Clean frequently to avoid build up.

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 - In Panda Express WIC, 3 metal containers of Marinated teriyaki chicken closest to the WIC door cooling from ambient prep with little change in temperature after 30 minutes. PIC stated items were prepped at 8AM leaving items with 15 minutes to cool at time of second temp check. *CDI - PIC voluntarily discarded cooling items closest to door and placed other containers cooling further from the door into WIF to rapidly cool. See temp chart for details. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 - Shredded Lettuce, Sliced Cheese and Sliced Tomatoes held on TPHC without labels indicating when food items were removed from temperature controlled environment or when food shall be discarded. *CDI - PIC voluntarily discarded all items and replaced unit with fresh items and placed labels.

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 - Teriyaki chicken marinated and cooling from ambient since 8AM near WIC with little change in temperature and approaching ambient cooling parameters end time. *CDI - PIC voluntarily discarded items and placed items able to make it into WIF to be rapidly cooled. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P One employee cutting RTE cabbage with bare hands. CDI - Cabbage discarded. Employee washed hands and donned gloves. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. One in use bucket recorded low Quat. 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. Shelves, bottom of coolers, exterior of fryers in needs of cleaning.

5-205.15 Maintain a plumbing system in good repair. Back hand sink draining slow. Repair.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Personal coffee drink stored on dry storage shelf above equipment. REPEAT. Store personal drinks in approved areas.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. One interior container had soy sauce stains it. CDI - Taken to dish machine for proper cleaning. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P One container of kale recorded above 41F, CDI - Placed on TPHC. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Multiple employees wearing jewelry/watches while prepping food.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. One Quat bucket recorded low in concentration. REPEAT

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

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Personal beverages stored on prep table areas.

6-501.111 Keep the premises free of insects, rodents, and other pests. One small cockroach observed under handsink. CDI - Address with pest control

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. One Bucket of low Quat observed.

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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine was not sanitizing. Sanitizer recorded at 0ppm. Bucket was empty. CDI - Bucket re filled. REPEAT 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

3-501.15 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 Cabbage cooling in large plastic tub. CDI- Dumped onto sheet tray. 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 .

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed facility had several priority items violation today. EHS educated PIC on priority items corrections. All items were corrected during inspection today except the dish machine sanitizing concentration. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee eating in kitchen. CDI PIC educated employee.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on back side of white shield in ice machine. REPEAT 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 large spoons not being cleaned at least every 4 hours. Employee stated that the evening shift washed the utensils. EHS educated PIC on required cleaning frequency for utensils. 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 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine at 0 ppm chlorine sanitizer. PIC stated that they do not use the dish machine for sanitizing. EHS advised that the machine has to be maintained. VR needed 1-6-24 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several metal pans stored as clean with food debris and labels still on the containers. CDI PIC moved pans to 3 comp sink to be w/r/s. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods in prep unit cold drawer above 41F. See temperature chart. Unit was not plugged in. CDI PIC voluntarily discarded TCS foods. Observed garlic in oil being held at grill at 60F. CDI PIC voluntarily discarded and put replacement pan on ice. 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 .

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

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 containers for fries stored unprotected in wall dispenser. Missing ceiling tile above dispenser.

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 floor of WIC, WIF, and storage area with large amount of food debris. Some type of white flake debris is dropping form vent in dry storage area.

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 missing ceiling tiles in fryer area. 6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed standing water on the floor in dry storage. PIC could not explain where water came from.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf Observed no updated employee health policy at facility. CDI EHS provided updated health policy poster to PIC. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several metal pans and lids stored as clean with food debris. CDI PIC took all dirty pans and lids to 3 comp sink. 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed white shield in ice machine with large amount of black mold on back side of ice machine. EHS advised PIC to have cleaned asap.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken fries being HH at below 135F. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed garlic in oil in Low boy cooler above 41F. PIC stated it was put in cooler 3 hrs ago. CDI PIC put garlic in WIC to cool down and then put it in a container of ice in low boy cooler. Observed 3 bags of raw chicken in WIC above 41F. CDI PIC put bags in freezer to cool down quickly. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed Burger King employee preparing food with no hair restraint. CDI Employee put on a hair net.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth on Panda Express front line counter. CDI Employee put cloth in sanitizer bucket. Observed cloths being held in sanitizer bucket with 0 ppm sanitizer. CDI PIC refreshed bucket. REPEAT

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scooper handle in rice and flour bin touching food. CDI PIC took scoopers to 3 comp sink.

4-501.11 Maintain equipment in good repair. Observed cook line prep unit out of order. PIC stated that it has been broken for 2 weeks and is being replaced. EHS advised to replace or have removed asap.

2-102.11 (C) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. - Pf. Observed no knowledge of 6 food born illness or any guidance provided for staff. CDI - EHS discussed with PIC about employee health policy and procedures, emailed updated employee ealth olicy which was printed and posted on bulletin board. EHS advised that regular training on employee health be conducted. -1-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in multiple sanitizer buckets with 0 PPM sink & surface concentration. CDI - New sanitizer solution was added and concentration recorded at 272 PPM. -0.5-

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 employee drink inside reach-in unit with retail foods. CDI - Employee removed drink. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cabbage and noodles in the flip unit that were over stacked and that were above 41F. CDI-PIC removed items from flip unit and placed them into the WIC to cool back down.

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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. Observed white rice and basic sauce rice hot holding below 135F. PIC was unsure of how long white rice was sitting. Basic sauce rice had been cooked and was holding before EHS arrival. CDI-white rice was discarded. Basic sauce rice was reheated

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a live roach on wall of facility. EHS advised PIC to contact pest control.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in sanitizer with too low a concentration. CDI-more sanitizer was added new concentration was 100ppm.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloths not being held in sanitizer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of clean dishes. CDI-dishes were unstacked and allowed to air dry.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for chlorine sanitizer. VR to be done by 06-18-22

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

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 employee drink in freezer with food.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cabbage and noodles in the flip unit that were over stacked and that were above 41F. CDI-PIC removed items from flip unit and placed them into the WIC to cool back down.

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 shelving in the Panda Express WIC to contain build up. REPEAT

4-501.11 Maintain equipment in good repair. Observed dish machine in need of repair.

4-602.13 Nonfood Contact Surfaces - C Observed shelving in walk in cooler in need of cleaning due to minimal build up of food debris in panda express walk in cooler and equipment on burgers king side.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed mold and mildew in top interior of ice machine. PIC will have someone clean it soon.

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. There was not any time in-time out stamps on sliced lettuce or sliced tomatoes on container. CDI- container of sliced lettuce and sliced tomatoes were discarded. REPEAT (half points due to no points taken at last inspection)

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

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 walk-in cooler that had no change in cooling in 19 minutes. CDI- Items were destacked, uncovered, and allowed to cool.

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 a container of sliced ham with a time out stamp reading 10 am stored in walk-in cooler for cooling. PIC stated that item should not be used once time stamp has expired. CDI- PIC voluntarily discarded product.

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 that were cooling (covered) and containers were stacked four-high. CDI- Items were destacked, uncovered, and allowed to cool.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean interior cabinets underneath drink station. Clean syrup from exterior of drink machines at drink station.

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 on wall near hand sink in back of facility.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in kitchen area. PIC was only able to provide documentation of the last treatment in January. Recommendation is to notify pest control to come perform a treatment.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee not wearing a hair restraint while preparing food. CDI- Employee put on hair restraint.

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 container of sliced tomatoes that had no change in cooling in 20 minutes. CDI- Tomatoes were 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 items in walk-in cooler that were tightly covered while cooling. CDI- Items was discarded.

4-502.11(A) Maintain utensils in good repair. Repair leaking faucet at 3-comp sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean top of cabinet, under drink machine (extreme dust and mildew).

5-202.14 Backflow Prevention Device, Design Standard - P Atmospheric vacuum breaker located on mop sink is not for use on continuous feature such as a hose with a pistol end. Provide a continuous vacuum breaker for mop sink.

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 behind 3-comp sink and dish machine in back of facility.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed an employee preparing a plate of food to sell. Employee was not wearing gloves while scooping items into container. Employee touched cooked noodles and beef entree with bare hands. CDI- Employee was educated on wearinig gloves while preparing ready-to-eat food. Container of food was discared.

2-402.11 Effectiveness-Hair Restraints - C Observed employee not wearing hair restraint while preparing food. CDI- Employee put on a hair restraint.

5-203.14 Backflow Prevention Device, When Required - P Observed an atmospheric vacuum breaker on a mop sink that is under continuous pressure. No evidence of malfunction at this time. CDI- Facility placed a call into the head maintenance person to add a continuous pressure vacuum breaker onto mop sink.

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 items in cooler that were prepped 8:30am. There was no change in temperature at current cooling process for sliced lettuce and tomatoes. CDI- Items were placed in freezer and allowed to chill.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Tossed salad was in refrigeration unit at front counter ready to be served. Salad was above 41 F. CDI- Items were placed in cooler and allowed to chill.

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 sliced lettuce that were cooling in covered containers, stacked on top of each other. CDI- Items were uncovered and placed in freezer to further chill.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a bag of rice sitting on the floor of storage room. CDI- Rice was placed on a nearby shelf.

2-402.11 Effectiveness-Hair Restraints - C Observed one food employee preparing food without a hair restraint. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Sanitizer at 3-comp sink was not dispensing due to lack of proper amount. Wiping cloths were in sanitizere containers that had 0ppm of sanitizing solution. CDI- Santizer was refilled..

2-301.14 Wash hands after activities that contaminate them. -P Observed food employee handling raw chicken with gloves on. The food employee changed gloves, put on new ones without washing hands. Food employee began working with raw cabbage. CDI- Cabbage was discarded. Employee removed gloves and washed hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed items on bar such as walnut chicken, beijing beef, teriyaki chicken, and white rice that were stored below 135 F. Items were held on hot bar in Panda Express. CDI- Items were reheated to 170 F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tossed salad at 41 F. CDI- Tossed salad was placed in walk-in cooler and allowed to chill.

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 tossed salad that was made from commercially processed lettuce that was not dated. CDI-four containers of tossed salad was dated with the correct date.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed chicken powder and salt containers that were not labeled. CDI- containers were labeled.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee preparing food with bracelets and a wristwatch on. 2-402.11 Effectiveness-Hair Restraints - C Observed food employees preparing food without wearing a hair restraint.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths that were stored on prep tables in-between use.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single-service trays that were not inverted stored above hot-holding unit in Burger King area. CDI- trays were inverted.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several items such as orange chicken hot holding below 135f. CDI, PIC voluntarily discarded items. (Panda Express)

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 items such as tom, lettuce and cheese, held on TPHC without beginning time mark(Burger King). CDI, beginning times marked. Observed lettuce with wrong date marks. CDI, PIC voluntarily discarded lettuce.

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups stored with lip portion exposed to contamination.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving in need of cleaning, as well as storage counters.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings stored above single service items.

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 items such as tom, lettuce and cheese, held on TPHC without beginning time mark(Burger King). CDI, beginning times 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 Observed salads, and cut tomatoes cooling in walk in cooler. Items were observed in tightly covered containers, not allowing for removal of heat. Items would have not reached 45F if EHS had not intervened. CDI, items were placed in walk in freezer to cool rapidly.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles and spice containers used at front line without identifying label.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxed vegetables stored above cut, ready to eat vegetables. Ensure ready to eat foods are protected from contamination.

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

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 shelving throughout establishments.

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed numerous containers stacked wet in kitchen 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 single service cups stored with no protection, exposed to contamination / sneeze spray at front checkout area.

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning (large amounts of ice build up inside walk-in freezer in need of removal).

REPEAT 6-305.11 6-501.110 Designate and use an area for the orderly storage of employees possessions. Observed employee's personal items not properly stored (employees food stored on shelf with and above food products used for service, Observed employee left over food stored on shelf in dry storage room with and above paper goods used for food service).

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC on site not certified in food safety training.

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers stored clean with food debris / stickers and residue stuck to surfaces; CDI containers pulled and placed into dirty dish pit. (RCP not needed due to great progress in this area).

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed numerous containers stacked wet in kitchen area.

. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups stored with no protection, exposed to contamination / sneeze spray at front checkout area.

6-305.11 6-501.110 Designate and use an area for the orderly storage of employees possessions. Observed employee's personal items (clothing and bags).

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

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (surfaces of kitchen /cooking equipment).

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored above lime juice in walk-in cooler. CDI all raw meats properly stored.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed numerous stacks of containers, utensils all stored clean with old food debris / sticker residue stuck to surfaces. All dishes pulled and placed into dirty dish pit. VR to ensure compliance.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed numerous containers stacked wet 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 non-FCS of equipment with build up in need of cleaning. (kitchen equipment throughout).

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 employee don hairnet and then don gloves. CDI: Employee directed to wash hands and then don new gloves.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cheeto chicken fries in hh below 135F. CDI: Item discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed romaine on ice holding above 45F. CDI: Item rapidly cooled with ice. Suggestion to hold item on TPHC. 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 guacamole cooling while covered in WIC. CDI: Guacamole uncovered. REPEAT VIOLATION Significant improvement since last inspection.

. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee with no hair restraint. CDI: Employee donned hair restraint.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker residue on several clean containers as well as some plastic containers stored as clean with food residue inside. CDI: Items returned for washing. REPEAT VIOLATION 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink residue on ice shield. CDI: PIC cleaned machine during inspection. REPEAT VIOLATION

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed salsa prepared yesterday in cooler at 49F. CDI: Item discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut lettuce sitting on top of ice at salsarita's. Employee stated that lettuce had been there since 7am. Lettuce was above 45F. CDI: Item discarded. Discussion with PIC about proper holding for items on ice. New product placed in smaller container with ice up and around the product.

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 diced tomatoes in large plastic container tightly covered above 45F. Observed salsa in large plastic container prepared yesterday, tightly covered. Salsa was over 45F. CDI: Discussion with PIC and prep person about proper cooling methods and how to cool large volumes of food. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed reach in cooler at front line leaking onto products. CDI: products removed from RIC and discarded. Observed WIF at BK with large leak causing floor to be covered in ice in 1/3 of the freezer, along with some shelves. Area must be cleaned and ice removed. REPEAT VIOLATION 4-502.11(A) Maintain utensils in good repair. Observed 2 large lexan tubs being used to store chips that were severely damaged. CDI: Items discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker residue present on numerous containers. VERIFICATION REQUIRED. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine shield with pink residue. PIC stated they clean it once a month. CDI: Employee began cleaning during inspection. REPEAT VIOLATION

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tomatoes holding in cold unit on line above 45F. CDI: Items sent to WIC to rapidly cool. New tomatoes brought to line. 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 tomatoes over 45F that were cut and placed in WIC to cool, tightly covered. CDI: Item vented by PIC.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed salads in grab and go cooler not labeled properly (only had common name of food and business). VERIFICATION REQUIRED. 3-302.12 Label all food in working containers except those readily identifiable such as rice or dry pasta. Observed one container of white granular dry good with no label. PIC identified it as sugar. CDI: PIC labeled container.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one employee with a ring containing stones and one employee with a bracelet on. Both were handling food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several items wet stacked throuhgout facility. CDI: Items returned to sink for washing. REPEAT VIOLATION

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed SS cups stored with lips exposed in dispenser. CDI: PIC removed excess cups. REPEAT VIOLATION

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed one lid and one container severely cracked and in use. CDI: Items discarded. 4-501.11 Maintain equipment in good repair. Observed gasket on WIC in salsarita's with two tears. REPEAT VIOLATON

6-301.11 Provide soap for handwashing at each handsink. -Pf: Observed broken soap dispenser with no soap. PIC stated was broken same day. CDI- soap supplied to handsink.

4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Prevent accumulation of soil or mold in equipment such as ice bins; bev nozzles; ice makers. Observed accumulation on ice shield.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Observed eggs and potatoes less than 135 F at front line. CDI- both products discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Observed lettuce above 45 F in front line holding. CDI- PIC discarded lettuce.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf : One unlabeled bottle of degreaser. CDI- PIC labeled degreaser.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed brioche buns on floor of freezer. Sweet buns on on overturned drink crates less than 6" off floor.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer containers containing cloths on floor on Salsaritas side. Repeat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet-stacking of containers. Repeat.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed cupson floor of storage room. Tall stacks of cups at serviceline unprotected.

4-501.11 Maintain equipment in good repair. Splitting door gaskets of reach-in coolers on Salsaritas side.

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. Walls at 3-comp sink developing black build-up. Floors under equipment in need of cleaning.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. No papertowels at back handsink on Burger King prep side. CDI- Operator Molly Chansamouth had papertowels replaced immediately.

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. Four lettuce containers under main prep line and one container on the main line of the Burger King side not labeled as per the provided written procedures. CDI- Operator advised that lettuce was put out for use during current rush; containers were labeled. Operator was reminded that all items must be labeled for time as procedures indicate or be held under temperature control of 45F or less.

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. Large containers of pico stacked more than 4 inches deep and tightly covered, container of beef stacked and tightly covered, more than 10 salads tightly covered. All items were in the walk in coolers of Burger King (salads) and Salsarita's ( remainder) during the cooling process. CDI- all methods corrected.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Over turned beverage crates being used in both walk in coolers to store foods. CDI- verbal correction.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. One container of sanitizer with cloth stored in it, stored on the floor. All other sanitizer containers stored correctly. CDI- storage corrected.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Multiple pans and containers on both sides of prep areas tightly stacked while wet. CDI- verbal correction.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Single service cups, single service containers and lids throughout the front service areas of both sides of facility not protected. CDI- verbal correction; storage of some items corrected immediately.

4-501.11 Maintain equipment in good repair. 4-502.11(A) Maintain utensils in good repair. Dish machine is not operational today. At start of inspection, operator advised that they are not using the dish machine due to repair order has been submitted for repair. Manual warewashing is being completed instead until dish machine is repaired. Some damaged containers. CDI- verbal correction to repair all.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Food debris/ residue on exterior of containers and equipment at front service lines and back prep lines. CDI- cleaning is needed.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Dish machine not sanitizing correctly for chlorine sanitizer. Test strips at 0 ppm, then Managers Jennifer Collins and Mawad Rophael primed four or more times. Chlorine testing below 50p. Both advised return visit to be completed by March 13, 2014 to check for repair of dish machine. Operators were advised to use 3 comp sink until dish machine has been repaired. Dried food debris on slicer stored with other clean utensils on clean drainboard of dish machine. CDI- slicer was removed and washed.

3-501.19 Time as a Public Health Control - P,PF. Food items at prep line being held for time for safety. Operators and employee's were able to advise of process and procedure for safety, but could not provide complete documentation of procedure. Documentation for how to label and length of time food item is to be held was posted at prep area, but remaining procedural paperwork could not be provided. Return visit to be complete by March 13, 2014 to check for remaining paperwork.

7-101.11 Identifying Information, Prominence-Original Containers - PF. Chlorine sanitizer concentrate at dish machine attached to the lines for use, but being stored in the large concentrate container labeled detergent. CDI- verbal correction to store chemicals correctly, in original containers or working containers with the common name. Discontinue re-using containers previously used to store other chemicals.

3-501.15 Cooling Methods - PF. Some condensation observed on inner side of closed salad containers. Operator indicated that salads were prepared today and placed in the walk in cooler to cool down. Salad temperatures checked and found to be at approved temperatures. CDI- Discussed current cooling process, options, and what condensation on the interior of a container usually indicates. Operator understood.

3-302.12 Food Storage Containers Identified with Common Name of Food - C. Both stored and working containers of dry seasonings and dressings not labeled per the rule. CDI- verbal correction; label all.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. Single service containers at front service area on Salsarita's side and prep line side at Burger King, and single service cups at both areas not protected during storage. CDI- all storage corrected.

4-202.11 Food-Contact Surfaces-Cleanability - PF. Three counter top cutting boards scarred. CDI- replace cutting boards.