TACO BELL ARBORETUM

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS food items in top of make line holding above 41F during inspection. See temperature chart. Ambient in top of unit 49F-51F. All out of temperature items voluntarily discarded. Unit placed on temporary TPHC until repair. Repair ticket entered before inspection. 72 hour VR required. 1.5 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of cinnamon desserts being stored on floor in freezer during inspection. Ensure all foods are stored at least 6 inches pff the floor at all times. 0 pts.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed all hotel pans above dish pit stacked together before being properly dried. Ensure all utensils are properly dried before stacking together. 0 pts.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris on bottom of RIC during inspection. More thorough or frequent cleaning needed to preclude pest harborage. 0 pts.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food debris on floor in WIC and dry storage during inspection. More thorough or frequent cleaning needed to preclude pest harborage. 0.5 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed package of employee food being stored on top of clean aprons during inspection. Ensure all employee belongings are stored in a manner that does not promote the contamination of clean equipment and utensils. 0.5 pts.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign in women’s restroom during inspection. CDI - EHS provided. 0 pts.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single use french fry containers being stored outside of the original packaging with the food contact surface open to contamination. CDI - PIC rearranged storage to face food contact surface away from possible contamination. 0.5 pts.

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 heavy food debris build up in hot holding cabinets during inspection. More frequent or thorough cleaning necessary to preclude pest harborage. 0.5 pts.

6-303.11 Provide required lighting intensity. Observed light in WIC broken, providing about 4 foot candles of light in WIC and 0.5 foot candles in attached RIF. 10 foot candles required. Repair or replacement necessary. 0 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager on site during inspection. Ensure CFPM is on site during all times of food preparation and handling. Repeat. 1 pt. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked chicken and cooked steak in dine in steamwell holding below 135F during inspection. See temperature chart. All other hot holding observed to be compliant. CDI - PIC voluntarily discarded. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed tongs used to handle and dispense french fries being stored with handle in direct contact with food. Ensure all utensils are stored in a manner that does not promote contamination. 0.5 pts.

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. 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 cracked floor tiles in WIC during inspection. Repair or replacement necessary. Observed food debris on floor in WIC during inspection. More thorough or frequent cleaning necessary to preclude pest harborage. 0 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on duty during inspection. A certified food protection manager must be present during all hours of operation. (1 pt) For more information on becoming a certified food protection manager 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 items being held on TPHC without the time they were placed on time and the time they are required to be discarded. PIC stated that they use TPHC for quality and for safety. -CDI- PIC placed the times start time and discard times on the necessary items. (1.5 pts)

4-502.11(A) Maintain utensils in good repair. Observed standing freezer unit out of order. PIC stated that they are working on completely removing the unit. (0 pts)

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed a nozzle attached to the hose in the can wash sink while under continuous pressure and without a secondary backflow device attached to the Y connector. -CDI- EHS educated the PIC on backflow prevention and the water was turned off and the pressure was released. 5-205.15 Maintain a plumbing system in good repair. Observed handsink with only one setting of water temperature, and the sink had a temperature of 130F. Have the hand sink serviced to lower the temperature so employees can comfortably wash their hands. (1 pt)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of metal containers that were wet stacked and stored as clean. -CDI- EHS and PIC discussed properly drying dishes before stacking them while wet. (0.5 pts)

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 large amounts of food debris in between the fryer and the grill. Increase cleaning frequency. (0.5 pts)

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf EHS observed no written vomit and diarrheal procedures in establishment. CDI EHS provided document for PIC to post in establishment. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf EHS observed TCS foods in cold prep unit with no date mark. After further discussion with PIC it was determined foods were prepped this morning and that only shredded chz is kept over night and reused. CDI PIC correctly date marked shredded chz. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. EHS observed minor debris on gaskets, primarily gasket of standing reach in hot cabinet. EHS recommends increase frequency of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed soiled food pan stored as clean in dish pit area. CDI PIC voluntarily discarded due to it being uncleanable. -1.5 points 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 .

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

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a stack of metal pans and 2 stacks of plastic containers wet stacked. Points reduced due to improvement from last inspection.

4-501.11 Maintain equipment in good repair. Observed broken handle on hot box by fryers. Repair.

REPEAT 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed minor food debris on bottom of reach in freezers and hot boxes. Points remain the same due to improvement from last inspection.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice chute at drink machine located in dining room with minor pink/black build up. Clean as needed.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed a pair of tongs and metal tortilla holder, being held on a piece of soiled cardboard in between uses.

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal and plastic containers wet stacked above 3 compartment sink.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards at cold/hot lines closest to drive thru with deep cuts and grooves.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris build up reach in freezers and hot boxes. Clean as needed.

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 ceiling vent near back door with dust build up. 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 flooring with low grout lines around hot/cold line near drive thru.

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 procedures for employees to follow when responding to vomiting or diarrheal events. CDI - EHS provided sample written procedures for employees to follow when responding to vomiting or diarrheal events in English, as well as clean up poster.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed both restrooms without paper towels available in their dispensers. CDI - PIC replaced paper towel from readily available supply.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed individually double bagged portions of Mexican pizza sauce placed in the WIC. Sauces were labeled as having been placed in bags at 8 a.m. When observed by EHS, sauces were cooling at an effective rate; however, temperatures were approximately 48F at 11:30 a.m., leaving minimal time within the 4 hour cooling window. CDI - EHS discussed cooling parameters and procedures with PIC. Bag were rotated to the reach in freezer within the WIC for more effective cooling. EHS provided establishment with cooling charts for prepared and cooked TCS foods.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed five (5) metal containers stored on the drying rack above the 3 compartment sink stacked wet. CDI - containers were separated and allowed to air dry effectively. REPEAT.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two (2) stacks of To go pizza boxes with exposed food contact surfaces. CDI - EHS inverted pizza boxes to prevent potential contamination.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster and cardboard dumpster without drain plugs. REPEAT.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed multiple empty cardboard boxes, including one (1) flattened cardboard box beneath a cart at the fryer area.

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 spice container of salt with no identifying label. CDI - PIC placed label on salt container.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of food stored directly on the floor of reach in freezer. CDI - Box was elevated to shelving in the reach in freezer. No escalation in point deduction due to noted improvement since previous inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed 3 plastic containers stored on the drying rack above the 3 compartment sink stacked wet. CDI - containers were separated and allowed to air dry effectively.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door to dumpster open. CDI - Dumpster door was closed prior to returning to interior premises. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster and cardboard dumpster without drain plugs.

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 two containers of spices without labels. Label as needed. - 0 -

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed box of food stored on floor in freezer. - REPEAT - 1 - * Points remain the same due to significant improvement in this area *

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee without hair restraint. CDI - Hairnet donned. - 0 -

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 box of single use cups stored on floor in back storage room. - REPEAT - 1 -

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed few pans with greasy build up. CDI - Items moved to 3 comp sink to be washed, rinsed, and sanitized. - 0 -

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed box of soda syrup stored on the floor. - 1 -

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed few plastic containers wet stacked at dish drying station. CDI - Items separated. - 0 -

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 box of single use cups stored on floor in back storage room. - 0.5 -

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 on shelving throughout facility. Clean as needed. - REPEAT - 1 -

2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety . Observed employee health policy without Salmonella (non typhoidal) listed. CDI by education. 2017 Food Code requires Salmonella (non typhoidal) to be listed on employee health policy. New employee health policy emailed to PIC. - 0 -

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 vomit and diarrheal plan present in facility. CDI by education. 2017 Food Code requires written vomit and diarrhea plan to be present in facility at all times. Vomit and Diarrheal plan emailed to PIC. - 0 -

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 drink stored above single - service trays on prep line. - REPEAT - 0.5 -

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed evidence of food items being dumped in hand sink by fryer station (brown liquid and beans present). CDI - Hand sink was washed/ rinsed/ sanitized. Only use hand sinks for hand washing. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels present at hand sinks in both the male and female bathrooms. CDI - Paper towels provided. - 1 -

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee prepping food with watch on. - 0 -

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer buckets reading 50ppm QUAT sanitizer. CDI - Sanitizer buckets refilled to read 200ppm QUAT sanitizer. - 0.5 -

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the inside of lowboy coolers on prep line. Observed floor in need of sweeping. Observed dust buildup on shelving throughout facility. - REPEAT - 1 -

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks throughout facility stored on and above prep surfaces, and above dry goods in dry storage. CDI - PIC removed employee drinks. - 0 -

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap, only hand sanitizer in women’s restroom. CDI - PIC provided hand soap during inspection. - 1 -

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of drink syrup stored on floor near walk in cooler. CDI - Syrup moved onto shelf. - REPEAT - 1 -

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed single scoop with handle stored in contact with cheese in prep top. CDI - Scoop removed. - 0 -

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris present on the bottom of several reach in coolers and freezers throughout facility. Observed gaskets in all reach in coolers with food debris present. - REPEAT - 1 -

6-301.12 Hand Drying Provision - PF - Observed no disposable towels available in men's restroom. CDI, towels supplied during inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food on ground in WIF and boxes of drink syrup stored on ground in facility.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils stored at splash zone at 3 compartment sink. Improvement made since previous inspection.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and non absorbent. Observed 2 plastic chip buckets heavily damaged and with holes. CDI, PIC transferred to new bins per instruction.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food particles throughout kitchen shelving, inside reach in freezer and on unused equipment. on shelving throughout kitchen. General cleaning needed. Clean nonfood contact surfaces at regular frequency to prevent potential pest harborage.

5-501.114 Using Drain Plugs - C - Observed drain plug missing from outdoor dumpster. Repeat. Observed dumpster door and lid open. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Repeat.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed some metal pans stored as clean but soiled with food residues. CDI, equipment relocated for cleaning.

General Comment: 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 pico recently prepared and cooling in tightly covered containers at 45 degrees F 9:08 and remained at 45 degrees F at 9:37am.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed guacamole with tomatoes, cheeses and lettuce cold held in prep cooler above 41 degrees F. See temperature observations above. CDI, foods transferred to shallow uncovered container in WIC to rapidly cool.

7-201.11 Store toxic materials to avoid contamination. -P - Observed disinfectant stored over sugar behind fron counter. 7-203.11 Poisonous or Toxic Material Containers-Container Prohibitions - P - Observed peroxide disinfectant stored in container of of quat sanitizer bottles. CDI, bottles voluntarily discarded by PIC.

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 pico recently prepared and cooling in tightly covered containers at 45 degrees F 9:08 and remained at 45 degrees F at 9:37am.

3-302.12 Food Storage Containers Identified with Common Name of Food - C - Observed some shaker containers of dry food ingredients not labeled by common name.

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

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed maintenance being performed on far prep cooler near to -go window upon arrival.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris/ dust on shelving throughout kitchen, soil on counter tops near to go window and general cleaning needed.

5-501.114 Using Drain Plugs - C - Observed drain plug missing from outdoor dumpster. Repeat. Observed dumpster door open. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Repeat.

6-301.11 Handwashing Cleanser, Availability - PF - Observed no hand soap available at handwashing sink in men's restroom and dispenser not working. CDI, soap provided. Ensure soap dispenser is repaired / calibrated.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed quat sanitizer testing 0ppm at 3 compartment sink. CDI, sink manually refilled with quat sanitizer and PIC contacted EcoLab for calibration of sanitizer dispenser.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed potatoes hot held at 70 degrees. CDI, potatoes voluntarily discarded by PIC.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed cleaning chemicals stored with extra equipment in outdoor storage area. CDI, PIC removed equipment from chemical storage area.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed clean utensils stored in splash zone of 3 compartment sink.

5-501.114 Using Drain Plugs - C - Observed drain plug missing from outdoor dumpster. Repeat. Observed dumpster door open. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Repeat.

6-501.12 Cleaning, Frequency and Restrictions - C - Observed general cleaning needed in kitchen including shelving on top of line and inside stand up freezer unit.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed a few metal pans stored as clean but soiled with food residues. CDI, equipment relocated for cleaning.

7-201.11 Store toxic materials to avoid contamination. -P - Observed spray bottle of restroom cleaner stored over diablo salsa near drive thru window. CDI, cleaner relocated for proper storage. Repeat.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed debris stored in holsters where clean single-service articles stored.

4-302.14 Sanitizing Solutions, Testing Devices - PF - Quat test kit provided had expiration of 2019. Vr to ensure non-expired quat test kit provided.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris and particles accumulating inside freezer units, shelving throughout kitchen. Repeat.

5-501.114 Using Drain Plugs - C - Observed drain plug missing from outdoor dumpster. Repeat. Observed dumpster door open. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed trash / cardboard on ground in facility back room.

6-305.11 Designation-Dressing Areas and Lockers - C - Observed employee hot dogs stored over consumer food in stand up freezer.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 2 employee beverages stored over clean single-service articles in back storage room. Repeat.

3-403.11 Reheating for Hot Holding - P - Observed 2nd reheat of ground beef according to PIC reach 147 degrees F. CDI, employee voluntarily discarded ground beef as more ground beef still in reheating process.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed pico and cut tomatoe cold holding on line between 49-54 degrees F. CDI, tomatoes and pico relocated to rapidly cool in walk in cooler.

7-201.11 Store toxic materials to avoid contamination. -P - Observed spray bottle of restroom cleaner stored over diablo salsa near drive thru window. CDI, cleaner relocated for proper storage.

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

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed metal pans being wet stacked above 3 compartment sink. Repeat 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed utensils hanging to dry above 3 compartment sink but in splash zone.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris and particles accumulating inside freezer units, shelving throughout kitchen. Repeat.

5-501.114 Using Drain Plugs - C - Observed drain plug missing from outdoor dumpster.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 3 employee beverages without lids on them.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed 2 soda nozzles on the soda machine at the drive-thru with debris accumulation on them. Observed debris accumulation on 2 plastic containers (used for chips) that were stored clean above the 3 compartment sink.

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 one sanitizer bucket with debris accumulation in it.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal food containers stored clean and stacked while wet above the 3 compartment sink.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and non absorbent. Observed 3 plastic food storage containers with cracks in plastic. CDI- items were discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation inside the out-of-use hot well.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the front kitchen handsink. CDI- dispenser was refilled. 6-301.14 Post a handwash sign at each handsink. Observed no handwash sign in womens restroom.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed several soiled soda nozzles attached to the soda machine and 4 plastic chip containers stored clean with debris accumulation on them.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and non absorbent. Observed fryer baskets being stored on a piece of oil saturated cardboard.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the inside of an out-of-use hot well near the drive-through window. Improvements made to cleaning since previous inspection.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee coat and cell phone being stored on/above boxes of single-use items.

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 debris accumulation in 2 sanitizer buckets.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the shelving inside a hot box.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed the top lid of one dumpster opened while not in use.

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 a non-operational hand soap dispenser in the mens's restroom.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed color-coded label bottles with mixed up lids. the green lid for the avocado ranch was replaced with a white lid at the prep line. -1-

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 arm band present. -0-

4-501.11 Maintain equipment in good repair. Observed cracked and burned plastic pans on the shelf over the 3-comp sink. Observed peeling shelving in the walk in cooler. -1-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on shelving in the hot box to the right of the handsink near the steamer. -.5-

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

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 times from the night shift on TPHC magnetic dry erase placards at the beginning of the inspection. CDI - PIC erased these and placed the correct start times on them. -1-

4-603.16 Rinsing Procedures - C A rinsing solution shall immediately follow a washing solution and immediately precede a sanitizing solution while manually warewashing. Observed no rinsing solution in the 3-comp setup. -.5- REPEAT 4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed debris inside the wash and sanitizing solutions in the 3-comp setup.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food debris under the front counter and dining room cabinets. -.5- REPEAT

2-301.14 Wash hands after activities that contaminate them. -P Observed food employee cleaning, handling payments at the drive-thru window, enter and exit the walk in cooler while wearing the same gloves. CDI - PIC re-emphasized when to wash hands with staff during the inspection. -0-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food employee washing out wiping cloth in handsink. CDI - PIC instructed employee to use 3-comp sink for wiping cloth cleaning. -1-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup in the scoop of dispensing scoops hanging over the prep sink. CDI - PIC re-cleaned the scoops. If solid cannot be removed, then replace these. -1.5-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the dining room near the drink dispenser. -0-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed cups near the drive thru window out of sheath with lip area exposed. -0-

4-603.16 (A)(1) Rinsing Procedures - C A separate rinsing solution shall immediately follow a wash solution and immediately precede a sanitizing solution when using the 3-comp sink for manual warewashing. Observed no solution for rinsing in the middle compartment of the 3-comp sink while warewashing. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the racks inside the hot box, on the interior near the gasket of the walk in door, inside the rinse compartment of the 3-comp sink and inside the cabinet under the customer self-service drink dispenser. -.5-

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 buildup on the vent over the hot line and on the two vents near the back door. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 50 ppm quat sanitizer in the 3-comp sink setup while sanitizing cutting board. CDI - PIC refilled sanitizer solution. -1.5-

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 freshly stocked avocado ranch dressing at 56F in cold holding. CDI - PIC placed avocado walk in to cool. -.5-

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed half shield on the taco shell holding cabinet with exposed tacos at mouth level. CDI - PIC submitted request to Facilities Maintenance for solution. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans stored on the drying rack over the 3-comp sink. Separate these and allow them to air dry. -0-

4-501.11 Maintain equipment in good repair. Observed loosened handle on the lower warming cabinet used for storing shells. Repair. -0-

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed food debris in the sanitizer solution in the 3-comp sink. CDI - PIC refilled with clean solution. -.5- REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed loose foot pedal on the front handsink. Repair. -0-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification. -2-

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 avocado ranch sauce held at room temperature for 8 hours with revised product information received 01/26/2017 from facility stating keep in walk in. Provide either a State Approved TPHC form or keep refrigerated. CDI - PIC contacted corporate office to obtain TPHC approval letter. VR required no later than 02/10/2017. -0-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed front line sanitizer bucket reading 50 ppm quat sanitizer. Maintain solution within the stated range on the solution directions. -.5- REPEAT

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed debris in the sanitizer solution while 3-compartment sink was set up for manual warewashing. Provide a clean rinse and sanitizer solution for warewashing. -0-

2-101.11 PIC shall be present during all hours of operation.-PF: - Repeat- Person in charge must have an ANSI accredited food protection manager certification..

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - 0 pts - PIC was not aware of employee health policy. After contacting GM he was able to point out the policy that was posted on the wall near hand sink. To have an effective policy in place all employees of establishment must be aware of the policy and the requirements of it. Having a posted policy is not sufficient when management and food employees are not aware of it. CDI - Discussed the need for all employees to be properly trained on the policy.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - 0pts - Observed one quat sanitizer bucket reading 50 ppm. CDI - Changed. PIC stated bucket was from previous night. Ensure that sanitizer buckets are changed out at the open of business to ensure proper sanitization.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - Observed food wrapping and containers soiled with food debris. Observed single service articles stored on soiled surfaces. All single service articles should be stored in a clean location and stored where splash won't occur.

4-501.11 Maintain equipment in good repair. - 0pts - Observed some ice build up in walk in freezer. Ensure that all lines and compressor are in good working condition build up.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Repeat - Cleaning needed on shelving of hot holding units, lower areas of holding units, exterior/interior of equipment, sanitizer buckets, and lower portions of prep tables.

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. - 0pts - Cleaning needed on floor of freezer.

1 1 2-101.11 PIC shall be present during all hours of operation.-PF: Person in charge must have an Ansi accredited food protection manager certification. REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. -Observed build-up on the door gaskets of the under counter cooler at breakfast line area. Clean regularly. -Observed build-up inside the pizza melter.

1 2-101.11 PIC shall be present during all hours of operation.-PF: Person in charge must have an Ansi accredited food protection manager certification. REPEAT

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. -Observed build-up on the ceiling vents in the back storage area. -Observed build-up on the floors under shelving and cook line. Clean regularly.

2-101.11 PIC shall be present during all hours of operation.-PF: Person in charge must have an Ansi accredited food protection manager certification. Locate certificate.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean inside warming cabinets. Clean door gaskets on small cooler doors. Clean heat well on breakfast line. Remove ice build up from shelving in freezer.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Replace burned out light bulb in freezer.

2-101.11 PIC shall be present during all hours of operation.-PF: Person in charge must have an ANSI accredited food protection manager certification.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean door gaskets on small prep cooler. Clean shelving inside walk in cooler and where needed. Clean inside small prep cooler(drive thru side). Clean area behind ice chute on drive thru drink machine.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. - No one present has food protection manager certification. This became a 2 point deduction January 1 2014.

4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer in three compartment sink reading 0ppm chlorine; staff forgot to add packet of concentrate when setting up sink. CDI - Solute added; concentration verified via test strips.

General Comment 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P One pan of pico de gallo and one pan of shredded cheese holding above 45F. CDI - Items pulled to the walk in cooler for rapid cool down; back row of empty pans added as these were missing and possibly preventing cold air from circulating ove food properly.

General Comment 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few metal food pans wet stacked on drying shelf. Separate to allow air drying.

General Comment 6-301.14 Post a handwash sign at each handsink. No handwashing sign posted in women's restroom. CDI - Sign handout left with PIC.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Multiple boxes of taco shells open and food unprotected in dry storage area. CDI - BOxes closed up to protect food.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed facilities employee health policy did not have a section on exposure. CDI - PIC agreed to use a copy of the health departments sample policy to inform employees of the exposure section.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soda nozzle pulled by the drive thru and grey lids for food containers were not clean to sight and touch. CDI - cleaned and sanitized.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a stack of wet stacked metal pans. Repeat. CDI.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed the air vent in teh womens restroom was dirty.

3-304.14 Wiping Cloths shall be stored in solution that is visibly clean. Observed wiping cloth stored a bucket of cloudy sanitizer solution. CDI Bucket of fresh sanitizer solution made.

4-901.11 Equipment and Utensils shall be air dried after proper cleaning and sanitizing. Observed wet stacking of metal pans on rack above the 3 compartment sink. CDI

4-501.19 Manual Ware washing Equipment, Wash Solution Temperature shall be at a temperature of at least 110 F. Observed dishes being actively washed in water of 106 F. CDI More hot water added to wash solution. Rechecked temp (110 F). CDI.

4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PF. Observed wash water in use in 3 comp sink measured 96F. Must be 110F or above. CDI - PIC drained and refilled with water at 112F.

4-903.11 Single use and single service items shall be protected from contamination. Single service cups at drive thru were not protected.

4-501.19 The temperature of the water in the manual wash compartment of 3-comp sink must be 110F. Temperature at 105. Hot water was addded.