WENDY'S #7

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed build up and debris on inside of microwave, clean with more frequency. Repeat

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of food stacked in WIF in direct contact with floor.

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 water puddles on floor throughout prep area, buildup/hand/finger prints walls and metal corner protectors. Clean with more frequency.

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed build up and debris on inside of microwave, clean with more frequency

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed egg holding below 135F. CDI PIC 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 .

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 and residue on the fronts and handles of cold holding units, and on back splash of drink machine. Clean with more frequency. Repeat.

5-205.15 Maintain a plumbing system in good repair. Observed small stream from spigot of hand sink, unable to shut off with faucet handles. Repair or replace so it no longer leaks.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple items in prep top and raw beef container holding above 41F. CDI Items in prep top were holding above bc one container was missing from prep top letting ambient rise to above 41F. When prep top full, temp did not drop. PIC discarded TCS food holding above 41F. Equipment will be looked at and items will be kept on TPHC until repaired. Beef was placed back into WIC to re cool quickly. Salads moved to WIC to re cool properly, less than 4 hours since placement into prep unit. EHS suggested placing one pack and splitting so beef is not stacked high in the pan. 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 containers of food stacked in WIF in direct contact with floor.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth held in sanitizer holding at 0 ppm quat sanitizer. CDI PIC replaced and tested at

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal pans stacked on drying rack and a few wet nested metal pans . 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 accumulation of food debris among bottoms and sides of lowboy units and reach-in cooler, shelving throughout and on drink machine dispensers.

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 heavy build up and debris on floors throughout facility, especially around and under equipment. Clean with more frequency. Repeat

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee handling payments at drive thru window, go back to cooking fryer items without hand washing. CDI - PIC educated and hands washed. -2-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal pans stacked on drying rack and a few wet nested metal pans identified as Dey on dry storage rack. EHS advised PIC on methods of drying without stacking. -.5-

4-501.11 Maintain equipment in good repair. Observed prep unit at cook line leaking water with a drip pan stored under make table section to catch water. Repair. -.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 standing water in can wash area that appears to be septic. Per PIC, repair tech has repaired the leak. Clean this area. Also, clean under equipment to remove buildup on floors. -.5-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at handsink in kitchen. -CDI- PIC supplied paper towels to dispenser.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed metal dishes stored as clean with visible food debris. -CDI- PIC placed items in 3-compartment sink to be properly cleaned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- Observed cut tomatoes, chili, and diced chicken in WIC without date marks. PIC stated items were prepared yesterday. -CDI- PIC properly added date marks to items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(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 all items in prep table held on TPHC lacking a discard time. CDI- PIC correctly added stickers with a discard time, 4 hours after removed from temperature control.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -Observed wet stacking among several dishes. -CDI- PIC separated dishes for proper air drying.

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 multiple boxes of single-use articles stored directly on the ground in kitchen and outdoor shed. -CDI- PIC raised the items at least 6 inches above the ground.

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 accumulation of food debris among bottoms and sides of lowboy units and reach-in cooler.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed facility had several priority items during the inspection. EHS educated PIC on priority violation corrections needed. All the priority items were corrected today. 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.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods in WIC above 41F. Observed TCS foods in prep top above 41F See temperature chart. Ambient air of WIC is 50F. CDI PIC voluntarily discarded all TCS foods above 41F. REPEAT 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 .

3-501.18 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 several TCS foods from yesterday in WIC not date marked. CDI PIC discarded REPEAT 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(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 discard time not marked on tomatoes and lettuce in prep unit. CDI PIC put stickers on the tomatoes and slices.

4-501.11 Maintain equipment in good repair. Observed WIC holding TCS foods above 41F. See temperature chart. Ambient air is at 51F. Maintenance repaired WIC during inspection. Ambient air is at 36F

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled chicken strips being HH on line at 129F. PIC stated that she just put them out. CDI PIC reheated to 165F REPEAT 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 lettuce, blue cheese crumbles, and cheese slices above 41F. PIC stated that nothing is being held on TPHC. PIC stated that foods were put out this morning. CDI PIC put in WIC to cool down. 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 .

3-501.18 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 Cole slaw, diced tomatoes, lettuce, cheese sauce, and ranch in WIC being held past the discard date on pans. Observed coffee creamer in low boy cooler with incorrect date mark. CDI PIC voluntarily discarded foods. 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 . 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed open pack of cooked sausage and lettuce in WIC with no date mark. PIC stated that the lettuce was opened today. CDI PIC dated the lettuce and discarded the sausage. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous flies throughout facility. PIC stated that eco lab sprayed yesterday. REPEAT

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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 3 employees preparing food without hair restraints

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster’s large doors and sliding door open.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM present during inspection. -1- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed multiple metal containers with food debris stored as clean on shelving unit above 3-compartment sink. CDI - PIC relocated utensils to 3-compartment below to be W/R/S. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg, How to Test Sanitizer https://youtu.be/y0SjmnabFaY, and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed chicken nuggets to be < 135 F in hot holding. All other products registered > 135 F. CDI - Nuggets voluntarily discarded. -0- 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.

REPEAT: 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. - Pf. Observed no time stamps for foods being held on time. CDI - All foods except for lettuce were correctly time stamped. Lettuce voluntarily discarded. -3-

REPEAT: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple large and small flies in kitchen. PIC instructed to contact pest control. -1-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple small metal and plastic containers wet nested on shelving unit above 3-compartment sink. CDI - PIC removed utensils to 3-compartment sink and were W/R/S. -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 juice machines at both front drive-thru window and behind front counter with drink build-up on non-food contact surfaces of machine and on counter underneath. Areas are in need of detailed and higher cleaning frequency. -0-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee pick up something off floor and proceed to handle fries without washing hands. CDI-employee was instructed to wash hands before continuing with fries.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed handsink at front counter to not have any soap. CDI-soap was provided.

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 no time stamps for foods being held on time. CDI-foods were correctly time stamped. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen. PIC instructed to contact pest control

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P 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 no sanitizer being used for food contact surfaces, utensils and equipment that had been washed and rinsed. PIC stated that the facility ran out of sanitizer and that the truck was coming later in the day. CDI-chlorine sanitizer was found and dishes were rewashed rinsed and sanitized.

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 no time stamps for foods being held on time. CDI-foods were correctly time stamped.

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 salads cooling while covered. CDI-salads were uncovered to allow for rapid cooling.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer to have 0ppm concentration. CDI-sanitizer was discarded and new concentration was 100ppm.

4-202.11 Multiuse 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 plastic container lids cracked / damaged in need of replacing.

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 stand-up freezer having crumbs collected in the bottom in need of cleaning; Observed drink machine at front drive-thru window having liquid build-up inside bottom compartment area in need of detailed cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed flooring underneath drink boxes in back kitchen area collecting debris in need of cleaning; Observed can wash full of trash debris and food debris in need of cleaning.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in 3-comp sink reading at 0 ppm QUAT sanitizer. CDI - PIC drained and refilled sanitizer. Sanitizer was tested again and read 300 ppm QUAT sanitizer.

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 and salad cooling in WIC. Tomatoes were covered by plastic wrap and salad had a lid on it. EHS advised PIC to cool items uncovered so air can move around food.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed buns in crates on the floor of the walk in freezer. EHS suggested to PIC that they do not store buns in the bottom crate in order to keep food 6 inches off the floor.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed food establishment did not have sanitizer test strips. Verification Required.

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 residue in microwave.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee opened beverage on the cooler unit above the hamburger cooking unit. CDI- PIC Frankie Jackson removed.

2-301.14 Wash hands after activities that contaminate them. -P Employee at the cook line washed hands correctly, then used left hand to turn off faucet while holding papertowel in right hand. CBI- Employee was educated and advised to use the papertowel to turn off faucet. All other handwashing was completed correctly. (0pts)

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Some minor dried debris on one side of the multi-dispensing beverage. Cleaning is needed. (0pts)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Prepared lettuce and raw hamburger patties at line not under temperature control. See chart for items. PIC advised that all were stocked for this shift. CDI- All were removed and placed in walk in cooler for rapid cooling.

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 could provide written procedures for tempered sliced cheese, but line employee had not marked container of sliced cheese with required. CDI- PIC corrected

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried food residue and debris on the sides of line equipment and shelving. Cleaning of hard to reach locations and areas is needed.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink and yellow build up inside of ice machine located near rear drive through window.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed chili and french fries hot holding below 135F. CDI, chili and french fries reheated to above 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several TCS foods cold holding above 41F, refer to temperature chart above. Per State Memo first inspection of 2019 zerp point are to be taken for foods found cold holding between 42-45F. CDI, educated PIC on the new cold holding requirement and facility understands that TCS foods when cold holding are to be maintained cold held at or below 41F henceforth. Beef patties cold holding at 52F were placed in walk in cooler to rapidly chill.

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 residue on shelving in walk in cooler. Observed food debris build up inside of microwave located near rear of kitchen in front of walk in cooler.

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 two food employees washing hands for less than 15 seconds and turning off faucet with bare hands. CDI- Spoke with employees about proper handwash procedure and to turn off faucets with a clean barrier, hands were rewashed.

5-202.12 Provide at least 100F water at handsinks.-Pf Observed handwash sink on cook line with water at 86F. PIC stated that maintenance has been called. Verification required. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food employee dumping out water into handsink. CDI- Spoke to food employee about using handsink for handwashing only.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed clean metal pans with food debris. Also observed burn marks on some metal pans, pans need to be replaced. CDI- Pans were removed to be rewashed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken tenders holding at 130F. CDI- Tenders were voluntarily discarded.

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 on prep line not labeled with time. Establishment is using time as public health control for the cheese products. Container of cheese must be labeled when removed from cold holding. CDI-Cheese was labeled. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. In freezer observed boxes of fries being stored on floor.

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

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed small container of lettuce uncovered in lower section of prep line refrigeration unit. Keep food products covered during storage. Container of lettuce discarded at time of inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed drink nozzle on drink dispenser in dining room and interior of ice machine soiled at time of inspection. Drink nozzle and interior of ice machine cleaned at time of inspection. Points not escalated due to overall improvement of cleaning of food contact surfaces throughout restaurant.

3-501.19 Time as a Public Health Control - P,PF Observed cheese on prep line not labeled with time. Establishment is using time as a public health control for the cheese products. Label cheese with the time when cheese was removed from cold hold and place four hour discard time on container also. Cheese disposed of at time of inspection.

7-201.11 Store toxic materials to avoid contamination. -P Observed bathroom cleaner stored on prep table near office area where plastic wrap and other food items are prepared. Store toxic substances in chemical designated area. Bathroom cleaner properly stored at time of inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored in sanitizer container and the sanitizer solution was not registering. Sanitizer solution changed out at time of inspection and was receiving a quat ammonia reading of 200ppm.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed holder to store cup lids soiled at drive thru window. Store and handle single service articles in or on clean area and in a manner to prevent contamination. Holder at drive thru window area where cup lids are stored cleaned at time of inspection. Establishment is doing a better job on properly storing single service articles and cleaning area where single service articles are stored.

2-102.12 Certified Food Protection Manager - C The manager present during the inspection was not a certified food protection manager. Certified food protection manager shall be present during hours of operation!

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,2-301.15 Where to Wash - PF. Observed employees washing their hands at three compartment sink and food prep sink. Do not use prep sink or three compartment sink to wash hands. Use the hand washing sink!

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand washing sink clogged, backing up and completely full from drains being clogged. REPAIR HAND WASHING SINK IMMEDIATELY!

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed several containers of food products uncovered in walk-in cooler under food products in boxes. Keep food products covered during storage to prevent contamination.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed salad spinner, tomato slicer, interior of ice machine, drink dispenser nozzle in dining room, sheet pans, and interior vats of prep sink soiled. THOROUGHLY CLEAN ALL FOOD CONTACT SURFACES THROUGHOUT ENTIRE RESTAURANT! Thoroughly clean(wash, rinse and sanitize) utensils/equipment. Clean underside of heat lamp cover over fried food station. Observed dust and debris hanging from underside of cover.

3-307.11 Protect food from contamination sources not specifically noted by code. Store prepared container of food products above boxes of delivered food products. Observed boxes of food products stored above preped containers of food products in walk-in cooler.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Thoroughly air-dry utensil/equipment before stacking or storing. Observed moisture between containers, utensil/equipment. At least attempt to air-dry utensil/equipment. Observed lettuce chopper stored on the floor under prep table. Observed lids to cover prep line refrigeration unit stored on the floor. Observed " clean pans" stored on paper work on utensil storage shelving.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed area at drive thru window area where single service articles are stored; soiled. Observed food debris in single service articles boxes under prep table area. Thoroughly clean single service articles storage area at drive thru window area. Store single service articles boxes under prep table closed so food and debris does not fall into boxes and contaminate single service articles.

4-501.11 Maintain equipment in good repair. 4-101.19 Nonfood-Contact Surfaces - C Observed leak on water heater. Repair leak on water heater as soon as possible. Discard and replace cracked/damaged clear lids to cover food containers. Reattach drain line in prep line meat cooler refrigeration unit. Repair or replace damaged dining room chairs. Repair damaged railing at register area.

4-501.14 Ware washing Equipment, Cleaning Frequency - C. 4-501.110 Mechanical Ware washing Equipment, Wash Solution Temperature - PF. Observed grease film/build up present in all three vats of three compartment sink. Thoroughly clean(wash, rinse and sanitize) all three vats of sink. Do not just change out water, but physically wash(scrub) vats of sink, rinse and sanitize. Change water at three compartment sink often and frequent to prevent grease and debris from being transferred to food contact surfaces, etc.

4-602.13 Nonfood Contact Surfaces - C. Thoroughly clean shelving in walk-in cooler( top and underside of shelving). Wipe/clean handles on equipment. Clean control panels and knobs on equipment. Defrost and clean up-right freezer unit. Detail clean refrigeration unit at front drive thru window.

5-402.13 Maintain sanitary sewage system.-P. Handwashing sink was clogged and sewage/ waste water was not draining from sink. Plumber contacted and drainage issue resolved at time of write up of inspection.

5-501.113 Covering Receptacles - C Keep lids and doors closed on card board dumpster and trash dumpster.

6-501.12 Cleaning, Frequency and Restrictions - C. Thoroughly clean floor in dry storage area, floor drains under prep sinks, three compartment sink and drink station in dining room area. Replace damaged floor tiles throughout kitchen and near can wash. Regrout floor in dish washing area and dining room area where grout is missing

4-202.18 Ventilation Hood Systems, Filters - C. 6-304.11 Mechanical-Ventilation - C. 6-501.110 Using Dressing Rooms and Lockers - C. Clean hood system over fry station. Clean ventilation cover in storage room area. Do not store or place hats on top of equipment on main cook line.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee recontaminate when turning off faucet after washing hands. CDi employee rewashed hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels provided at two handsinks. CDI papertowels provided. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap provided at one handsink. CDI soap provided.

4-501.115 Manual Warewashing Equipment, Chemical Sanitization Using Detergent-Sanitizers - C Observed sanitizer at 0 ppm. CDI sanitizer refilled and tested at proper concentration.

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 cheese reheating in equipment not designed for reheating. CDI cheese taken to microwave and properly reheated.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer not labeled. REPEAT VIOLATION. CDI bucket labeled.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed tempering cheese not labeled with time removed from temperature control. CDI cheese labeled.

4-501.11 Maintain equipment in good repair. Observed split gaskets on 3 coolers.

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

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed food and grease debris on floors and walls around friers and grill top.

6-303.11 Intensity-Lighting - C Observed lighting not meeting proper intensity.

2-101.11 PIC shall be present during all hours of operation. -PF Observed no certified food protection manager on site. PIC certification expired 2/23/17.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled chicken hot holding less than 135F. CDI chicken voluntarily discarded.

m7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed several containers of sanitizer not labeled. CDI containers labeled.

4-501.11 Maintain equipment in good repair. Observed gaskets torn throughout facility.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed floor tiles broken in front of ice machine collecting water.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on it's side inside the reach-in cooler near the front drive thru window. CDI-employee drink removed from cooler.

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 on prep line without begin and end time. CDI-cheese voluntarily discarded by PIC. (REPEAT)

. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of bleach not labeled as required. CDI-bottle labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed heavy presence of fruit flies and house flies throughout the facility. Fruit flies were especially active in the dry storage area and near soda dispenser in lobby. EHS reviewed last service call from Steritech (July 1, 2016) and no fruit fly extermination effort was implemented. PIC states PCO provided a foam to use for the drains, however insect activity is still noted at time of inspection. CDI-PIC to place call to PCO to increase extermination efforts.

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 bucket water soiled with grease and food debris. CDI-bucket replenished with fresh sanitizer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers wet stacked on drying rack at 3 compartment sink.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed cups unprotected (out of sleeves) on a counter near the soda dispenser at the drive through window.

4-501.11 Maintain equipment in good repair. Observed leak from soda dispenser in lobby that is saturating the carpeted mat in front of it. Repair unit immediately.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed black and pink build-up on ice machine deflector.

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 allowed to remain out of temperature control without required time marking. CDI-PIC was able to verify time and properly label cheese.

3304.14 (B1) Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer at the proper concentration. Observed sanitizer bucket sanitizer at 0ppm . CDI-PIC corrected to proper concentration.

4-501.11 Maintain equipment in good repair. Observed substantial water leak from compressor in rear storage area. CDI-PIC has called in a service request this morning for repairs.

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

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 allowed to remain out of temperature control for 8 hours was in pan but time marking was not visible. CDI - Two employees verbally reported the same time for the eight hour start. Cheese pan was properly labeled.

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit .-Pf. Observed PIC's digital thermometer read 28.9F compared to inspector's thermometer reading 32.0F while both in the same cup of ice water. VR - will return next week to ensure repair or recalibration or replacement has occurred.

4-501.11 Maintain equipment in good repair. Observed split gasket at 1 door upright behind front counter and adjacent to chili hot holding station.

2-301.12 Cleaning Procedure - P Use proper procedures to wash hands. Observed employee turn faucet off with their bare hands. CDI by instruction.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Food contact surfaces shall be clean to site and touch. Observed blade of can opener soiled with dried food debris. CDI, can opener relocated for cleaning.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Potentially hazardous food shall be cold held at 45 degrees F or below. Observed cut lettuce recently prepared and held on prep line above 45 degrees F. Observed american cheese overstacked along prep line and operator did not have written procedures for Time As a Public Health Control on site. Procedures for using Time as a Public Health Control was discussed with operator. Written procedures shall be prepared and maintained on site when using Time as a Public Health Control and operator could not find procedures during visit. CDI, operator relocated foods to walk-in cooler to rapidly cool.

3-501.19 Time as a Public Health Control - P,PF General Comment: Written procedures shall be prepared in advance and maintained on site when using Time as a Public Health Control. Observed operator not able to find written procedures for american cheese. CDI by instruction.

7-201.11 Separation-Storage - P Store toxic substances so that contamination of food or equipment is prevented. Observed 1 spray bottle of degreaser stored over dump sink next to lemons. CDI, degreaser bottle relocated.

4-901.11 Equipment and Utensils, Air-Drying Required - C Allow equipment to air dry after cleaning. Observed a stack of baking sheet pans being wet stacked and several plastic containers wet stacked on rack above 3 compartment sink. Repeat. 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Store single-service articles in a clean, dry area. Observed stack of single-service cups stored next to beverage dispenser with some soda splash residue on lip contact area of cups.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Keep equipment in good repair. Observed split gasket on door of fry refrigerator. Observed some rust developing on outside area of ice machine that was visible when cover was lifted.

4-602.13 Nonfood Contact Surfaces - C Nonfood contact surfaces shall be free of an accumulation of soil. Observed stickey beverage splash reisdue accumulating on bottom of soda dispensing unit near nozzles. Clean. Observed some reach in refrigerator gaskets accumulating soil.

6-501.111 Controlling PestsThe PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by: (B) Routinely inspecting the PREMISES for evidence of pests;OBSERVED SEVERAL FLIES IN BACK KITCHEN AREA, OVER THE CAN WASH DRAIN AND OBSERVED A FEW FRUIT FLIES IN THE DINING ROOM, AROUND THE CONDIMENT COUNTER SPACE.CDI BY INSTRUCTING PIC TO CALL PEST CONTROL COMPANY (STERITECH) AND ASK FOR A SPRAY TREATMENT FOR THE AREAS MENTIONED.

4-901.11 Equipment and Utensils, Air-Drying RequiredAir dry utensils and equipment prior to tight stacking.OBSERVED A COUPLE STACKS OF PLASTIC PANS TIGHT STACKED WHILE STILL WET.

4-602.13 Nonfood Contact SurfacesNonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.OBSERVED A COUPLE OF REFRIGERATION GASKETS WITH FOOD DEBRIS AND CRUMBS PRESENT. OBSERVED REACH-IN FREEZER, OUT-OF-ORDER, WITH FOOD CRUMBS PRESENT INSIDE. OBSERVED SOME FOOD SPLASH COLLECTING ON SEVERAL REFRIGERATION SHELVES IN WALK-IN. OBSERVED THE UDERSIDE OF SODA DRINK DISPENSER TO HAVE STICKY SODA SPLASH RESIDUE PRESENT. CLEAN ALL ITEMS

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge ProhibitionGENERAL COMMENT(A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.OBSERVED SLIGHT DUST ACCUMULATION ON OVERHEAD VENTILATION GUARDS IN BOTH MEN'S AND WOMEN'S RESTROOM. CLEAN