WENDY`S #60

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands and with clean hands turn faucets off without barrier. CDI.. PIC had employee re-wash hands and use barrier.

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 1 shaker without label to identify contents.

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 outside of Ice machine liner. REPEAT

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee wash hands and use clean hands to turn off faucet. CDI. Had employee re-wash hands

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sour cream, and ranch dressings above 41F. Please see temp chart. CDI food was Voluntarily discarded. RIC ambient temp was checked and it was 46F. Facility will not use RIC.. All TCS items were 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 .

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

4-501.11 Maintain equipment in good repair. Observed RIC at drive thru ambient temp at 46.. Facility will not use RIC until cooler has been repaired.

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 handsink with film ,build up. Also observed RIF in need of cleaning.

5-202.12 Provide at least 100F water at handsinks. Maximum 88.0 F water at hand sinks.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P: Observed chili reheating with a marked start time of 9:00 AM. At 11:00 AM chili was 145.0 F; chili did not make reheating parameter. PIC voluntarily discarded chili. REPEAT VIOLATION.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) : Found pans of sliced tomatoes with no date of prep. tomatoes were 40.0 F. PIC stated tomatoes were not sliced today. Tomatoes moved to immediate TPHC. 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 .

3-307.11 Protect food from contamination sources not specifically noted by the code. Squirt bottle condiments at drive thru hand sink area stored under towel dispenser. Employees with wet hands reach over squirt bottles, potentially dripping on bottles. Move squirt bottles to protected location.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P: Upon entry at 10:30 am REHS observed chili marked as 8:30 am start of reheat. Chili was still 150.0 F after stirring. CDI- voluntarily discarded.

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P: found Cole slaw in WIC that bore a TPHC label from a previous day. CDI- voluntarily discarded.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Employee wearing large wristwatch while preparing food.

3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P-Observed Raw shell eggs in cold holding unit near microwave with a ambient temperature of 50F. -CDI- PIC moved eggs into the WIF; correct temperature reached. For more information, please visit: www.mecknc.gov/foodsafety

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P-Observed TPHC chopped lettuce placed on prep line with a temperature of 63F.-CDI- PIC relocated food item in WIC. 3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P- Observed American cheese on the prep-line w/ out the correct time frame and date. Observed in WIC the cheese containers pre-dated and with the wrong time prepared by a food employee. -CDI- PIC hand wrote correct time frame and date on the cheese container in the prep-line; food employee will be retrained.

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 a stand-in reach-in freezer and reach-in cooler with built up food residue; in need of cleaning.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both side doors open. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no drain plug on the side of the dumpster.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Shredded cheese and blue cheese on prep line above 41F. Shredded cheese placed in unit 2.5 hours prior. Moved to walk in to quick chill to 41F or below. Not certain when blue cheese was placed on line so product discarded. One container of romaine in walk in above 41F. Lettuce 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 .

8-103.12 Conformance with Approved Procedures (Pf) (A) Maintain the APPROVED VARIANCE at the FOOD ESTABLISHMENT. Emailed approved variance to PIC.

4-502.11(A) Maintain utensils in good repair. Observed plastic containers with chipped edges.

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 with minor buildup in walk in cooler. Observed general cleaning needed on gaskets on prep units and interior of units.

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 few instances of employees only briefly rinsing hands, washing for less than 20 seconds- donning gloves and going back to working with food. CDI- EHS intervened, discussed with manager and employees, proper handwashing observed after education. 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 .

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Observed employee washing/rinsing and sanitizing dishes at 3 comp sink during inspection, observed that employee was only dipping utensils/equipment in sanitizer for 3-5 seconds, not long enough contact time. EHS confirmed with sanitizer label that the contact time for this sanitizer was 1 minute. CDI- EHS discussed with PIC and employees, dishes rewashed in 3 comp sink with proper contact time for sanitizer. 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 .

3-501.18 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 cooked egg crumble in walk in cooler marked 10/27, had exceeded limit. PIC stated this label was incorrect. CDI- product 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 .

3-501.19 (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 lettuce and tomato that was on TPHC according to both the PIC and district manager. EHS discussed with both PIC and DM, found that Wendy’s has just recently switched to TPHC for lettuce/tomato at line within last few months, do NOT have a written procedure to provide EHS during inspection. CDI- EHS provided written procedure template, filled out during inspection. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 metal shakers with no label at cook line.

4-501.11 Maintain equipment in good repair. Observed gasket loose on reach in under main prep line. 4-502.11(A) Maintain utensils in good repair. Observed plastic containers with chipped edges, broken containers.

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 with minor buildup in walk in cooler. Observed general cleaning needed on gaskets on prep units.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed handsink with no trash can. Provide.

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 PIC with no knowledge of proper cold holding temperatures, hot hold temperatures, final cook temperatures, or date marking. PIC was corrected through education and has been instructed to review food safety protocols. Information regarding a food training program has been given to PIC. -1 point- 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.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. PIC was unable to locate CFPM certification. -1 point- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no procedures for cleaning vomit/diarrheal events. CDI - A written procedures has been reviewed with and e-mailed to PIC. -0 points- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drinks stored on food prep equipment. Designate an area for the storage of employee food away from clean equipment, customer food, and utensils. -0.5 points-

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed PIC using personal phone then attempt to don gloves to begin food preparation. CDI - PIC was stopped and asked to wash hands at nearby handwashing sink. PIC followed correct handwashing procedures. -2 points-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee using handwashing sink to fill water pitcher. Observed ice dumped into front handwashing sink. CDI - Employees were instructed to use handwashing sinks for handwashing only. -1 point-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken nuggets holding under heat lamp at 113F. CDI - Items were placed on TPHC. -0 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed slaw at prep line holding at 49F. Observed chicken in reach in cooler holding at 49F. CDI - Slaw was placed on TPHC and chicken was moved to walk in cooler to rapidly cool to 41F or less. -REPEAT- -3 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rear door to kitchen open during entirety of inspection. -0 points-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing and cooking food without hair restraints. -0.5 points-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no sanitizer test kit in establishment for testing quat sanitizer at three compartment sink. A verification is scheduled for 5/12/2023 to determine if establishment is in compliance. -0.5 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal belongings, phones, and phone chargers stored on food prep equipment. Designate an area for the storage of employee possessions away from food, equipment, and utensils. -0.5 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chocolate shake mix being held above 41F. PIC stated product placed into unit @7am. CDI: Education provided, product placed on 6-hour TPHC, and PIC placed service request. REPEAT VIOLATION.

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 cheese being held using TPHC with no time stamps. Food employee stated product placed into unit @9:30am. EHS provided education and food employee labeled product with time stamps. REPEAT VIOLATION. VERIFICATION REQUIRED. 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 inaccurate/not current TPHC paperwork for cheese, lettuce, and tomatoes held using time. EHS will return within 10 days to verify facility obtained correct paperwork. VERIFICATION REQUIRED. **CONTINUED NON-COMPLIANCE CAN RESULT IN PERMIT ACTION AT NEXT INSPECTION AND FOOD BEING DISCARDED.

4-501.11 Maintain equipment in good repair. Observed shake machine in poor repair- unable to maintain shake mix at 41F or below. REPEAT VIOLATION.

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 buildup on walk-in cooler shelves. Observed food waste inside bottom portion of main make table. REPEAT VIOLATION.

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

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 cooling at a rate too slow to meet cooling parameters. See temp chart and violation #33 for details. CDI: PIC uncovered product for more rapid cooling.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed original nuggets and spicy nuggets being held below 135F under heat lamp. PIC stated time is used for quality, temperature for food safety. CDI: Food employee voluntarily discarded product.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed vanilla shake mix being held above 41F in shake machine. Food employee stated product placed into unit @8am. CDI: PIC voluntarily discarded product.

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 chopped lettuce being held using TPHC with no time stamps. Food employee stated product placed into unit between 9am-10am. CDI: Education provided and food employee labeled product with time stamps. **Going forward, failure to label with time stamps at beginning of TPHC period can result in food being 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 sliced tomatoes cooling in walk-in cooler covered in plastic wrap and densely packed. Food employee stated product prepared between 8am-9am. CDI: PIC uncovered product for more rapid cooling.

4-501.11 Maintain equipment in good repair. Observed shake machine in poor repair- unable to maintain shake mix at 41F or below.

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 buildup along “ledge” of ice machine.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed no EH policy with "big 6" illnesses listed. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

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.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at men's restroom hand sink. CDI: PIC provided soap. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink near ice machine. CDI: PIC provided paper towels.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer in use at 3 comp sink testing < 50ppm. CDI by adding chlorine packet and testing 100ppm. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build-up inside ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed frosty machine mix at 50F. PIC has shut down machine until it can be repaired. Raw hamburgers were observed to be > 41F in cold hold unit. Unit is operating < 41F. Verification required within 10 days.

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 cooked hamburger in the walk-in cooler without date marks. CDI by discard. 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 cooked hamburger in walk-in cooler held past 7 day hold time. CDI by discard.

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 PIC provided TPHC procedure for lettuce and tomatoes. Food items were not being marked for time. CDI by date marking lettuce and tomato for time.

4-501.11 Maintain equipment in good repair. Frosty machine is not maintaining product temperature. Repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up of food debris on equipment, dust build-up on monitors over cook line, build-up in hand sink and outside of ice machine.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed drain plug laying out of dumpster.

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 damaged floor tiles, baseboard tiles in the kitchen. Repair 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust build-up on ceiling above cook line and prep line.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored over RTE food in the WIC. PIC said upon arrival that the outside-bun WIF is getting fixed and they had to temporarily store food in there. Only minor points taken today due to circumstances. CDI-PIC changed storage order for now.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 3 items below 135F in the HH unit. PIC said they just made these items, they should be hot. EHS left thermometer in HH unit and it got to 167F, it is working correctly. CDI-PIC voluntarily discarded because they temporarily closed due to cold holding issues.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep line holding above 41F-there was a leak in the inside of the unit, observed reach in above 50F, and milkshake machine 61F. PIC voluntarily closed and discarded food. All food made this morning was moved to the WIC. PIC called maintenance while EHS was on site. VR REQUIRED 7/04/2021.

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 made this morning and put in clamshells and then stuck in the reach in. Salads need to be cooled in the WIC or the stand up cooler for proper cooling. CDI-PIC moved salads to the WIC to cool, they were made at 10:30am.

3-501.13 Use approved thawing methods. Observed chili thawing in the sink with no flowing water.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed burgers meat, in a bag, sotred on the floor in the WIC. PIC said they have stored a lot of things in there because the WIF was down. CDI-EHS put in a box to keep off the floor.

4-501.11 Maintain equipment in good repair. Observed prep line not working and leaking,-gasket on the left side of the first door is not flush and does not shut properly. Reach in cooler not working, milkshake machine not working.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken floor tile near the prep unit, water standing on the floor.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed phone on the counter. CDI-PIC took phone and put it in the office. Prep unit area is not used.

2-401.11 Eating, Drinking, or Using Tobacco - C Observed womens bathroom that smelled of cigeratte use, found ashes on floor and pack of cigerattes in the trash. EHS informed PIC there is to be no use of tobacco in restuarant area due to NC regulations.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 3 chicken nuggets in HH below 135F. PIC said they keep them on 30min timer and then discard. EHS saw SOP and confirmed. CDI-PIC voluntarily discarded after 30mins.

4-501.11 Maintain equipment in good repair. Observed WIF is large build-up of ice on pipes and on the floor underneath. Rusted shelves in the WIC. Observed a handsink loose in the womens restroom and in the back kitchen area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed mold build-up on the prep unit not being used currently. Inside of prep units, and handles need to be cleaned. Inside of microwave needs cleaning. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed front sandwhich line holding at 49F. Food from 7:30 this morning was 52/53F. CDI-PIC voluntarily discarded all food and opened other sandwhich line since they weren't using it due to decreased volume. Observed frosty machines with milk holding at 43F. PIC explained they had added milk 45-1hr ago. CDI-PIC called maintenance and will not use frosty machine until it's fixed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on floor in the freezer. PIC has an order in for more shelves.

4-501.11 Maintain equipment in good repair. Observed prep line not holding. Observed the bun freezer and the inside freezer with ice build-up on the pipes. Observed door rusted and coming apart-door is to outside storage area (next to the dumpster). Store has overall improved in cleaniness and repair since new management has taken over. PIC did not sign due to Covid protocols

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 air vents in need of cleaning. Floors tiles by the WIC need to be re-attached.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed raw beef patties being put on grill station without gloves. This is not minimizing BHC. CDI-suggested to PIC to use gloves at station from now on.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food employee get water from the handsink for cooking purposes. CDI-EHS explained handwashing sink is only for handwashing.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soda nozzle with pink build-up. In need of cleaning. Observed ice machine with black build-up.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce, tomatoes, raw beef above 41F. Items were prepped this morning at 8:30am and were above the fill line. CDI-PIC took back to WIC to cool.

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 cut this morning at 8:30am and set on the prep line, tomatoes were above 41F. Prep line is only for holding cold food not for cooling. CDI-PIC took back to WIC to cool.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non food contact surfaces in need of cleanig, edges of prep units, counters below and above prep surfaces.

5-205.15 Maintain a plumbing system in good repair. Observed the 3-comp sink leaking under 2 sinks making it hard to properly wash dishes. VR required 2/2/2020.

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 floor tiles next to 3-comp sink and they are holding water.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee turn sink off after washing hands. Educated employee as he re-wash hands using paper towel to turn sink off. CDI (0pts)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed mold in ice machine. PIC cleaned ice machine. CDI

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 fresh cut salad in bottom prep cooler completely packed providing little to no means of reaching 41F within the time allowed. }

Repeat Error

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed stacks of cups at drive through unprotected without sleeve. Repeat 4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed boxes of single services articles stored on the floor. PIC removed off the floor. CDI Repeat

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened dumpster, PIC closed dumpster. CDI (0pts)

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of food stored on the floor of walk in freezer. CDI: Boxes elevated off the floor.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed two stacks of single service cups at front register overfilled into dispensers. CDI: Excess cups remvoed and stored in plastic.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility's QAC test strips expired in 2016. PIC is to order new strips ASAP. VERIFICATION REQUIRED within 10 days to determine compliance.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered employee beverage stored directly above open customer food items. CDI beverage voluntarily discarded.

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

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two buckets of sanitizers not labeled. CDI buckets labeled.

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

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed tile in front of frier broken and in disrepair.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed half and half and slaw holding in prep line cooler above 45F. CDI items voluntarily discarded..

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer buckets with less than 200ppm quat sanitizer. CDI-buckets corrected to required concentration.

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

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

5-202.12 Provide at least 100F water at handsinks. -Pf Observed hot water at all sinks below 100F. CDI-PIC activated a switch and all water temperatures rose to the required temperature. Ensure hot water is available at all times.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chili and chicken nuggets holding below 135F (see temperature chart). CDI-chili reheated to 165F. Nuggets voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed broccoli, tartar sauce, shredded cheese and slaw holding in prep line cooler above 45F. CDI items voluntarily discarded..

4-501.11 Maintain equipment in good repair. Observed heat lamp not working in hot holding unit. Ensure lamp is working to provide adequate hot holding.

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 walls and fan grate of walk-in cooler.

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 three containers of lettuce prepared at 9:15am above 45F after 4 hours. CDI lettuce voluntarily discarded. VERIFICATION REQUIRED.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed broccoli and slaw holding in prep line cooler above 45F. CDI items voluntarily discarded.

J; 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 lettuce cooling in bulk using large plastic containers tightly covered. All lettuce in bulk plastic containers did not cool within allowable time perimeters.

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverages stored on work surface and inside upright salad cooler above salads. CDI by storing beverages in a safe location below work surfaces.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed microbial build-up inside nozzles of tea dispensers. CDI by wash, rinse, and sanitize.

7-201.11 Store toxic materials to avoid contamination. -P Observed spray bottle of degreaser stored above drainboard of 3 compartment sink. CDI moved to designated chemical storage area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris accumulation in upright freezer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed 5 pans of lettuce on prep line 49-56F. CDI lettuce was moved to walk-in to rapidly 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 cheese holding on TPHC, time cheese removed from temperature control not labeled. CDI cheese was time stamped.

J3-501.15 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 lettuce cooling tightly covered in plastic containers. CDI lettuce was placed in large metal pans. Lids removed to allow lettuce to cool faster. REPEAT VIOLATION. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed 5 pans of lettuce cooling/holding on prep line at 49-56F. CDI lettuce was moved to walk-in to rapidly cool.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee at sandwich prep station wearing watch and jeweled rings. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee at sandwich prep station preparing sandwiches without hair restraint. 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 facility actively washing dishes in wash solution at 103F. CDI water 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 inside coolers collecting food debris.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed grout missing between tiles in front of 3 compartment sink. REPEAT VIOLATION.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed lettuce spinner stored as clean with lettuce inside. CDI lettuce spinner taken to dish. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black residue inside chute of ice machine.

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 lettuce at 49-56F. PIC stated lettuce was prepared at 7am. CDI lettuce was 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 lettuce at 49-56F. PIC stated lettuce was prepared at 7am. Lettuce was in large plastic containers tightly covered. CDI lettuce discarded. PIC stated employees with prepare more lettuce using proper procedures of ice bath and cooling uncovered in metal containers until product reaches 45F..

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer in reach-in cooler near drive thru.

4-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee without hair restraint. REPEAT VIOLATION.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer solution soiled.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed 2 large stacks of cups stored with lip pieces unprotected.

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

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed missing grout between tiles in several areas of kitchen. 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 several broken and missing tiles throughout kithcen.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer at 50ppm today in the sink and buckets. PIC repaired dispenser and refilled all buckets- resanitized dishes that were drying as well.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed chili on the steam table at 125F today- reheated to 165F on the stove to correct. 3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed nacho cheese at 101F on the steam table- reheated to 167 today to correct.

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 salad mix that was to be cooled in a very deep portion inside of a tightly covered plastic container- broken down today to correct. Observed salad mix in walk in cooling in the same way as above- vented to correct. Observed salads holding at 64F inside of the 1 door reach in and lowboy that is open a lot- these were moved to the walk in cooler to cool before lunch rush. Discussed proper cooling methods and strategies with PIC and staff today.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two food service workers with no hats, visors, or hairnets on today.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed multiple heat lamps over nugget storage peeling today- replaced during inspection.

. 5-202.12 Provide at least 100F water at handsinks.-Pf Observed handsinks in both restrooms at <100F today( see chart). VR in 10 days.

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 lettuce that was near the end of its cooling time and still was at 54F today while it was stored in a deep portion, tightly covered, and in a plastic container. Use approved methods such as the ice bag used on chopped lettuce, or place in shallow, uncovered metal pans to cool this product quickly.

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 a crack on the inside of the salad mixer making it hard to clean. PIC agreed to order a new one and set this one aside so employee do not use.

Observed lettuce holding at >45F today on the make line. Store potentially hazardous foods at 45-41F or less. Top of product moved below to quickly chill down.TILT procedure emailed to manager as another option on this product.3-501.16

Clean lid storage rack at the drive through. Store single use articles on a clean surface.4-903.11

Observed an employee today fail to wash exposed arms when washing hands. PIC will review this with staff along with turning off the water with a papertowel after washing hands.2-301.12

Observed leaf lettuce stored on the make line at >45F today. Product was stacked too high. Top portion was moved to the cooler to quickly chill down today.3-501.16

Observed large containers of leaf lettuce and iceberg lettuce cooling in the WIC today in plastic containers that were tightly covered. Use approved cooling methods such as addding ice, thin portions, uncovering, put on ice, etc.Lettuce broken down into smaller portions today and placed back into WIC to quickly chill.3-501.15

Observed drink lids stored under the handsink drain pipe today- moved to correct. Do not store food, single use articles, food contact surfaces, or clean linens under drain pipes.4-903.11

Observed dish wash water at 100F today. Maintain soapy dish water at 110F or more. Hot water rerun today to correct.4-501.19

7-102.11 Common Name-Working ContainersObserved two large spray containers not labeled today. Labeled during inspection. Keep chemicals labeled accurately.