BURGER KING #739

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee beverage on top of the prep table. CDI - drink was voluntarily discarded.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed fly on burger buns at the prep area. CDI - Burger buns were discarded.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed actively washing at the 3-compartment sink, the sanitizer at the 3-compartment sink at 150ppm of quat. CDI - PIC remade the sanitizer and is now at 200ppm of quat. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer buckets below 200 ppm. CDI - Sanitzer buckets were remade and are now at the correct sanitizer concentration.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service cups at the drive thru area not properly protected and stored with the food contact surface on the counter. Keep protective sleeve on to prevent contamination

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 grouting low throughout the kitchen, Observed broke coving tile and wall under the handsink. Repair and maintain. PIC stated this location is due for a renovation but not sure when this will be completed.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed one food employee wash his hands at the handsink then turn faucets off without using a protective barrier. CDI: PIC educated employee on proper handwashing procedures and employee re-washed his hands. REPEAT VIOLATION. *Note: Although a repeat violation, EHS not deducting full points today since only one employee was observed improperly washing his hands, and all other employees were observed following correct handwashing procedures.

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 Observed pan of sliced tomatoes and a pan of cut lettuce both held on TPHC for facility's TPHC procedures, missing time stamps for discard time. Food employee stated he forgot to place time stickers for these TCS food items. CDI: Food employee created new time stickers with discard time of 2:00PM for both food items.

4-501.11 Maintain equipment in good repair. Observed gap in corner of gasket of the lowboy freezer located next to fryers at make line. PIC stated there is a work order in to have gasket replaced.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain plug in dumpster. EHS advised PIC to contact Forever Clean to have drain plug replaced. REPEAT VIOLATION.

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 scraps accumulating on floor inside WIF. Increase cleaning frequency.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for vomit and diarrhea cleanup. CDI: EHS provided PIC with vomit and diarrhea cleanup procedures for employees to follow at the facility. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee wash hands at the handsink then turn faucets off with their bare hands. CDI: PIC had food employee re-wash hands and turn off faucets using a protective barrier.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the handsink located next to the veggie prep sink. CDI: Food employee refilled paper towel dispenser immediately.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed multiple cases of unwashed tomatoes stored above two cases of pre-washed cut lettuce bags, inside the WIC. Ensure all employees are trained on proper storage order to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one case of commercially made pickles that were stored directly on the floor inside the WIC. CDI: PIC had food employee remove pickles off of the floor and place onto a crate.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one food employee actively engaging in food prep without the use of a hair restraint. Ensure all food employees engaged in food prep have some sort of hair restraint to prevent contamination.

5-205.15 Maintain a plumbing system in good repair. Observed heavy water leak at the hot water faucet on the left hand side of the faucet base at the 3-compartment sink. PIC stated there is a work order in to have water leak repaired.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain plug in the dumpster. EHS advised PIC to contact waste company "Forever Clean" to have drain plug replaced.

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 loose floor metal plate located near the entrance into the dry storage area. Repair metal plate to prevent potential hazards.

6-303.11 Provide required lighting intensity. Observed two lightbulbs out in the hood system. Replace with new lightbulbs.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks of pans stored on clean dish shelf were stacked while they were still wet. Allow utensils to adequately air dry before stacking. // 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Bucket used to wash lettuce and tomatoes was stored on floor. Store utensils and food-contact equipment at least 6 inches off the floor.

4-501.11 Maintain equipment in good repair. Replace torn gasket present on reach-in freezer door. 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Grout between floor tiles worn throughout kitchen and broken floor tiles in kitchen. Repair floor so it is easily cleanable. 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. Clean floors underneath equipment. Clean physical facilities more frequently. REPEAT

4-501.11 Maintain equipment in good repair. Replace torn gasket present on walk-in cooler door. 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Grout worn between floor tiles in several areas in kitchen. 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. Buildup on floors underneath equipment throughout kitchen. Increase frequency of floor cleaning. REPEAT

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Shield missing on light fixture above buns. Replace missing light shield. 0 pts.

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. PIC was unable to produce written procedures of TPHC. CDI EHS emailed MCHD form and helped PIC fill out. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.11 Maintain equipment in good repair. Observed gasket in low reach in freezer with torn gasket, needs replacement. Observed shelves for containers and clean equipment rusting. Resurface, replace, or place removable and easily cleanable barrier between stored items and shelf.

5-205.15 Maintain a plumbing system in good repair. Observed small leak in waste water pipe from three comp sink. Floor is angled to drive any leak into drain however plumbing needs to be repaired immediately.

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. Grout missing throughout on floor tiles. Regrout 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 debris and heavy build up on floor edges, especially around equipment. Increase frequency of cleaning. Repeat

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 cut tomatoes in a deep well, plastic container with lid holding temperature over 30 minutes at same temperature 49F, above 41F. CDI PIC removed lids to facilitate cooling in correct parameters. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 cut tomatoes in a deep well, plastic container with lid holding temperature over 30 minutes at same temperature 49F, above 41F. CDI PIC removed lids to facilitate cooling in correct parameters. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 splash on self service drink machine. Need more frequent cleaning. Repeat

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed top lid on one dumpster broken. PIC showed repair order placed for repair of lid.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed broken ice cream machine on premise. PIC stated equipment was being removed this week. 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 and debris along edge of floors, in corners around and under equipment. Observed splash on walls. Need more frequent cleaning. Repeat

6-301.14 Post a handwash sign at each handsink. - Observed men’s restroom lacking required handwash sign. - CDI - EHS provided PIC with handwash sign. PIC posted sign.

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 container of sliced tomatoes and shredded lettuce being held on time yet lacking a label to indicate the 4 hour discard timeframe. - CDI - PIC voluntarily discarded tomatoes and lettuce. All other items held on time observed properly labeled.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. - Pf - Observed only thin probe thermometer in facility to be inoperable due to dead batteries. - CDI - PIC replaced batteries. Thin probe thermometer observed to be properly calibrated.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - REPEAT - Observed employee with no head covering.

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 stored in direct contact with frozen beef patties in freezer. Do not store utensils in direct contact with food items.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. - Observed vegetable prep sink pulling away from wall. Caulk sink to wall.

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. - REPEAT - Observed food residue and debris on the interior and exterior of refrigeration units and equipment. Clean and increase cleaning frequency to maintain clean.

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. - REPEAT - Observed build up and debris on floors and walls especially in hard to reach areas between equipment and in corners. Clean and increase cleaning frequency to maintain clean.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on upper portion, white plastic, of ice machine.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed fire extinguisher stored on bottom shelf with clean food contact containers. PIC moved fire extinguisher. CDI

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee with no head covering. 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 multiple non food contact surfaces, such as threshold to freezer, shelving, etc. with build up and debris.

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 and debris on floors and walls especially in hard to reach areas between equipment and in corners. Repeat

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

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed employee washing produce wearing visibly unclean loose fitting jacket with long loose sleeves. Heads of lettuce coming into contact with jacket sleeves and with front of jacket. CDI - PIC directed employee to change out of loose jacket - lettuce re-washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed dairy based shake mix in shake machine hopper at 51f. CDI - mix drained into clean/sanitized containers and relocated back to WIC to chill as it had been placed into unit les than 1 hour prior. Machine visibly not cooling properly - PIC called for service during inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees with long unrestrained hair handling food. Employee wearing hair visor/hat but not effective to control long flowing hair over shoulders and down back.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed various food pans stored stacked together wet on clean utensil rack. Air dry pans before stacking together.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed wall mounted quat sanitizer dispenser not operating properly so PIC is mixing packets of granular chlorine sanitizer used to clean shake machine. No test strips available for the chlorine sanitizer. Test strips required to be present for all chemical sanitizers which are mixed on site. Verification required within 10 days. Note: cl sanitizer in use during inspection testing at 50-100 ppm as required using EHS test strips.

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 buildup on flooring under/behind equipment especially in drive through area and in back areas. REPEAT

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light fixture in hood system has broken / shattered shielding. Shards of glass visible above fryer area. Remove damaged glass and replace shielding on light fixture.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed hand breaded chicken holding at less than 135f in heated unit. CDI -discarded. REPEAT

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 lettuce, tomato, and cheese on sandwich table with no timing present upon arrival at beginning of inspection. Manager observed applying 4 hour time stamps to each of the items including pan of sliced tomatoes that had been in use prior along with pan of sliced cheese which had mixed temperatures - cheese at 40f stacked beside cheese at 47f. CDI - cheese and tomato discarded. Lettuce, along with all pans of items on lower shelf allowed to remain as they were all below 41f and had just been removed from WIC. Follow the written procedures when holding TCS items for up to 4 hours. Time must be placed on the food when it leaves temperature control. REPEAT - full 3 point deduction

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling food items wearing watch on wrist and without hair restraint.

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 buildup on flooring under/behind equipment especially in drive through area and in back areas. REPEAT

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 existing employee health policy posted not current to 2017 food code update with only 5 reportable illnesses noted. CDI by education of PIC. New copy of employee health policy provided during inspection. 0 point deduction.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed hand sink at drive through with stacks of cups and trash can pushed in front of it blocking access. CDI - items removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw bacon stored above shake mix in WIC. CDI - PIC relocated bacon. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed open/uncovered/exposed beyond burgers in WIF. CDI - PIC closed down packaged to cover product.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed pan of breakfast burritos holding in heated unit above make table at 127f. Employee noted burritos had been prepared two hours prior. CDI - burritos discarded.

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 pans of prepared lettuce at prep line with no timing in place. Pans under counter and pan in prep line observed with date marking only. CDI - time applied of 11:30 am as employee noted that they had been removed from cooler at same time as other timed items at line which were all marked 11:30. REPEAT

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed damaged drain plug in dumpster. Replace. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed bag of garbage not in dumpster laying on pad inside of enclosure and dumpster side doors and top lid open.

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 peeling/detached wall surfacing in dry storage room near door and on back wall area. Detached/loose/raised threshold in same area. Repair. 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 dusty buildup on ceiling surfaces around ventilation near drive through. Observed debris buildup on floors under equipment and around baseboards. Observed standing foul water under/around detached threshold at dry storage room entry area. REPEAT

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 cut lettuce and cut tomatoes on prep line with expired timing. CDI - items discarded by PIC and new products brought from WIC. 1.0 point deduction

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working at prep line assembling sandwiches with no hair restraint.

4-501.11 Maintain equipment in good repair. Observed damaged gaskets on WIC. Repair/replace.

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 employee manually washing dishes in wash water at 86f. PIC corrected to 110f and had employee re-wash dishes. 0.5 point deduction

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed accumulated buildup in bottom of meat freezer. Greasy residue on exteriors of equipment and shelving. REPEAT - 1.0 point deduction

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 accumulated debris on flooring at baseboards under/behind equipment and in back areas. 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/missing baseboard tile in back area near can wash.

6-202.11 Light Bulbs, Protective Shielding - C. Observed missing light shield on fluorescent ceiling light fixture near broiler. Replace.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on tea nozzles stored as clean and on probe of thin probed thermometer. CDI - PIC cleaned tea urn nozzles and probe and educated staff to clean before and after each use. -1.5-

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 and floors inside converted walk in cooler now used for dry storage. REPEAT -1-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors on cardboard container and dumpster open at beginning of inspection. REPEAT -1-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed clear liquid in squeeze bottle at egg cooker. PIC stated that product was water.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food build up on reach in freezer gasket next to broiler. Observed ice build up on interior of walk in freezer wall and floor. Observed shelving and equipment throughout including handles of equipment with grease and film type build up. Observed some build up in handsink near drive thru. EHS did not observe sin being used as dump sink, however it appears some coffee/tea staining has occurred on the metal. Handsinks must be properly cleaned and maintained. Ensure more frequent cleaning is done.

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

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 some grease build up on walls. Observed spill/leak under shake and frosted beverage machines. REPEAT VIOLATION Some improvement from previous inspection.

6-301.12 Hand Drying Provision - PF Observed hand sink near drive thru window lacking paper towels. CDI- paper towels were installed. -1 point.

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 containers cooling in a dense amount while stacked on top of each other with lids. CDI- EHS explained proper cooling methods and foods were unstacked and ventilated. -.5 points.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee making breakfast sandwiches with watch on and no hairnet. 0 points.

6-501.12 Cleaning, Frequency and Restrictions - C Observed stand still water on floor near 3 comp sink due to drain being clogged with food debris. Observed grease buildup along walls and floor area near cooking equipment. REPEAT -.5 points.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice and a drink dumped in handsink near drive thru. CDI: Sink cleaned. REPEAT VIOLATION

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed lettuce stored over ready to eat foods in walk in cooler. CDI: Items rearranged.

4-402.11 Fixed Equipment, Spacing or Sealing-Installation - C Observed sealing needing to handsink/table near drive thru.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grease build up on exhaust hood. Observed grease build up on equipment near egg station for breakfast.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid and door open. CDI: Lid and door closed.

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 wall behind drive thru drink machine. REPEAT VIOLATION Some improvement from previous inspection. 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 corner guards missing near mop sink.

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 employees washing their hands without using a barrier such as a paper towel to turn off the faucet. CDI- educated employees on how to not recontaminate hands. Employees re-washed hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a pitcher in the handsink near the drive through window area. CDI- Pitcher was removed from handsink.

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 cleaning needed throughout the food. Observed food debris build up under the three compartment sink. Observed food on the floor in the walk in freezer. REPEAT.

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 shelving in the walk in cooler. CDI-The shelving was properly cleaned. REPEAT. *Points stayed the same. Improvement was seen on proper removal of stickers from equipment during the cleaning process.

5-205.15 Maintain a plumbing system in good repair. Observed a leak to the plumbing underneath the 3-compartment sink. Have repaired.

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 cleaning needed to the floors of the facility, especially in the dry storage area, the 3-compartment sink area and along the cove molding behind the fryer equipment. Have cleaned.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several sauce/condiment bottles unlabelled on the prep line.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use fry boxes stored next to bags of onions, such that onion debris was falling onto the single use items. The boxes should be either enclosed, or the onions moved to prevent such contamination.

4-502.11(A) Maintain utensils in good repair. Observed a pair of tongs with scorch marks, observed several plastic containers/lids with burn marks. 4-501.11 Maintain equipment in good repair. Observed rusted shelving in some areas of dry storage/dish storage.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed exteriors of several plastic pans stored as clean with time stamp sticker residue still rpesent. Ensure that all sticker debris is removed during the wash/rinse/sanitize process.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed onion slicer with food debris still present on the blade. Ensure that staff are thoroughly cleaning the slicer such that no debris or residue is present. Item removed for recleaning by supervisor.

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed an employee washing dishes and handling clean utsensils with painted fingernails. Should employee be required to handle any food products, employee must wear gloves. No points deducted as no food preparation was observed being performed by employee.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed plastic container of wrapped straws that had fallen on the floor underneath the drink machine cabinets. Item moved by employee.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in the rear storage areas. Ensure that equipment is being maintained/replaced when 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 floors and walls underneath the drink machine cabinets in need of cleaning. Observed some areas and walls in the kitchen in need of cleaning where grease/dirt has been allowed to accumulate, such as behind equipment, and the three compartment sink.

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 lettuce and tomatoes labled for 4 hours from 2-6p.m. inspection started at 1:45 pm. CDI relabled for accurate 4 hour time frame. Also observed lettuce labeled to be discarded at 2:00 pm still in use at 2:15. CDI discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Cloths being held in bucket measuring 100 ppm QAC sanitizer. CDI refilled buckets.

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

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. Wall behind 3 comparrtment sink in need of cleaning.

3-501.13 Use approved thawing methods. Observed chicken in prep sink thawing without running water . CdI by instruction and water was turned on to flush away food debris.

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 under condensate dripping from cooling unit. CDI packaged food moved to dry location.

4-501.11 Maintain equipment in good repair. Observed cooling unit in walk in dripping condensate onto food in walk in repair so condensate does not contaminate food. Also observed gasket in reach in unit where salads were stored in need of replacement.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no hand soap at front hand sink near drive thru. CDI hand soap provided. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed handsink near drive thru blocked with tea urn and pitcher of drink. CDi items moved.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee go in and out of walk in unit and continue food prep with same gloves. CDI glves changed and hands washed.

4-703.11 Chemical santiization contact time shall be consisitent with manufacturers instructions. Facility sanitizer contact time is 10 minutes. Observed employees dunk utensils in santizer for a few seconds and place on drain board for drying. CDI items placed back in sanitizer for longer period.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food and bag of french toast sticks on floor in walk in freezer. CDI foods picked up.

2-301.14 Wash hands after activities that contaminate them.-P. Observed employee wash hands and recontaminate thier hands by turning off the faucet. CDI hands washed. 2-301.14 Wash hands before donning gloves and between gloves uses.-P. Observed employee put on new gloves without hand washing. CDI hands washed gloves donned. Repeat.

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 cooling from the morning at 51F. CDI item 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 facility date lettuce and tomateos with wrong discard time, and procedures manual does not start time for tomatoes once removed from a cold temperature but after it is cored. TPHC procedures given. Verification required. Repeat

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 a tighlty closed container. CDI item discarded.

2-301.14 When to Wash - P. Hands shall be washed in between glove changes. Observed employee change gloves without hand washing. CDI employee washed hands.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Foods that are hot held shall be 135F or above. Observed facility with chicken tenders at 88F. CDI item discarded.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Foods that are cold held shall be 45F or below. Observed carton eggs, tomatoes, and ham at 50F and above. CDI egg placed in cooler for cooling and other items discarded.

3-501.19 Time as a Public Health Control - P,PF. Facility shall put a time stamp or record times food are on time. Observed ham and tomatoes not labeled with times left on time. CDI items discarded.

3-305.11 Food Storage-Preventing Contamination from the Premises - C. Food shall be stored atleast 6 inches off the floor. Observed facility store burgers on freezer floor and pickles on floor in dry storage.

4-901.11 Equipment and Utensils, Air-Drying Required - C. Items shall be fully dried before stacking on type of each other. Observed wet stack plastic containers on drying rack.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C. Physical facilities shall be maintained in good repair. Observed grouting missing on floors in kitchen area.

2-103.11 (M) Person in Charge-Duties. Facility needs to review employee health policy with employees as they had little knowledge of the required policy and nothing in writing could be produced where they had been informed. The manager was knowledgeable. CDI- handout given for manager to review with employees.

Replace cracked and broken plastic containers. Observed plastic containers containing food that were in poor repair.

Clean the floors in the walk-in. Observed these floors to be dirty under around racks and shelves.