TACO BELL #27434

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - Stack of hard plastic containers with dried food debris stored clean on clean dish rack. *CDI - PIC placed items into 3 compartment sink to be washed, rinsed and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

*REPEAT* 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. *Observed - Dumpster Drain plugs missing from right dumpster. Replace.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- *Observed - Employee engaged in food prep that had not signed employee health policy document or completed Food Safety course provided by company. *CDI - PIC trained employee on employee health policy and had them read and sign employee health policy reporting agreement document. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- *Observed - Spray bottle of multi-surface cleaner without label to properly identify chemical substance within. *CDI - PIC labeled item.

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 - lidded metal container of Pico De Gallo cooling in WIC with little to no change in temperature placing item below proper cooling rate. *CDI - PIC stirred item and removed lid to speed up cooling rate. PIC stated they will check item in an hour and discard if its above 41F. 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 .

4-903.11(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 Service To-Go Boxes stored directly on the floor in dry storage area.

*REPEAT* 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. *Observed - Dumpster drain plug missing.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. *Observed - Employee phone stored on shelf above and next to dry goods. *CDI - PIC removed item and placed it into the office.

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

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

*REPEAT* 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. *Observed - Drain Plug missing from dumpster. Replace.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- *Observed - Employee use wet sanitizer cloth to wipe down prep surface and then engage in food prep without washing their hands and changing gloves. Observed same employee grab pre-rinse nozzle to spray frying basket and then engage in food prep without washing their hands and changing their gloves. *CDI - PIC had employee wash hands and change gloves. EHS dicussed possibly training employees on when to wash and change gloves.

5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf- *Observed - Handsink taped off and not operational. PIC stated work order was placed 2 days ago. PIC stated a new work order will be placed today to ensure sink is repaired. A verification visit will be conducted within 10 days to ensure handsink has been repaired.

*REPEAT* 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. *Observed - Metal and plastic container stacked wet on clean dish rack. EHS recommended pyramid stacking to improve air drying of clean dishes.

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 on gaskets to 2Door standing RIF.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. *Observed - Drain plug missing from cardboard dumpster. Replace.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. *Observed - Employee eating and another employee drinking from lidded cup with a straw at the make line.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. OBSERVED facility has an incomplete employee health policy during inspection. CDI. PIC was provided a new version and education provided on the changes. PIC printed had employees sign and posted on the wall. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of dishes in the cleaned dish area. Repeat

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed melter trays and fryer baskets that cleaned once a day per PIC. CDI-PIC removed trays and fryers baskets and swapped with cleaned equipment. 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 unopened box of chicken stored on WIF floor. PIC moved floor to WIF shelf.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one bucket of sanitizer holding in use wiping clothes that tested at 50 ppm. PIC refilled sanitizer at 200 ppm.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of metal containers wet stacked in left side of drying rack above the wash basin of the 3 compartment sink. PIC separated metal containers to properly air dry.

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 build up on the non-food contact surfaces of inside melters, under melters, and inside hot cabinet back walls and racks inside hot cabinet. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed two scoops stored as clean minor food residue, all other food contact equipment clean to sight and touch. CDI-PIC set scoops aside to be rewashed. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed minor tear in weather striping at the bottom left corner of the back door. PIC stated work order had been placed from previous inspection, but that maintenance did not address the missing section of weather strip on the bottom of the door. Repeat. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one, small crawling insect by back door.

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 moderate build up of food residue on hot box metal crates and the inside back wall of hot box next to dry storage and makeline and minor dark buildup on gaskets of reach in freezers near the fryers.

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 minor dust accumulation on WIC air vents.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed weather striping of facilities back door with minor tear and opening. PIC stated maintenance has been requested for weather striping prior to todays inspection.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed non-functional fryer stored in dry storage area. PIC stated that request to remove equipment from store has been made prior to todays inspection. EHS recommended to clean unit to remove built on grease and to store in dumpster enclosure until pick up to avoid potential attraction and harborage of pests.

4-501.11 Maintain equipment in good repair. Observed side of fryer that was severely bent, but had no impact on the function of the fryer. PIC stated that the fryer is a temporary one while their usual fryer is getting repaired.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed minor grease buildup in between fryer and bain-marie and minor food debris on the bottom shelf of RI freezer closest to prep line and door of RI freezer closest to bain-marie. Repeat.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with missing door on the left side of dumpster. 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 minor dust buildup in the fan vents inside the WIC.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer low in 3 comp sink and buckets .Sanitizer reading 100ppm according to Manufacturer it should read 200ppm. CDI PIC sanitizer was remade to 200ppm For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several squeeze bottles without labels. Repeat

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

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 behind nozzels of soda fountain in customer area.REPEAT. Also Observed food debris underneath steamer.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with door not closed, was not in use. REPEAT

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee wash hands for less than 15 seconds. Have PIC instruct employees on correct way to wash hands. Employee washed hands properly after PIC instructed. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employees touching clothing with gloved hands. Made a PIC aware. PIC will educate employees

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed Nozzles of soda fountain in drive area with build up. Clean

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 several bottles of sauces in cold prep unit not labeled. Label bottels

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 to go cups in a box stored on the floor. CDI- PIC moved item off the floor.

4-501.11 Maintain equipment in good repair. Observed broken steamer ( left side) In kitchen.

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 equipment throughout kitchen in need of cleaning. Debris grease build up on equipment. Also observed outer part of nozzles in need of clean in Drive through area and dinning room.

5-205.15 Maintain a plumbing system in good repair. Observed hand sink in men's bathroom with a broken handle. Repair

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open when not in use. Close doors when not in use.

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 facility needs General cleaning through out the kitchen.

4-501.11 Maintain equipment in good repair. Observed out of order freezer in the back of the kitchen.

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 the gaskets and interior surfaces of the RIF with food debris and accumulations. In need of cleaning.

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. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed no TPHC written procedures on file that specify methods of compliance with rule 3-501.19 B (1-4). Beans, beef, chicken, steak, rice, lettuce, cheese, and tomatoes are held on time. EHS will email TPHC form to PIC. Verification needed 1/13/23 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 Steak being held past the 4 hour time that was indicated on the dry erase board. CDI PIC voluntarily discarded steak.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed wash solution at 101F. Detergent manufacturer requires 110F. Facility actively washing during inspection. PIC stated maintenance has been notified. Verification needed 1/13/23

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 debris inside small reach in freezers and warmer.

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 tall reach in freezers in need of cleaning. Observed hot box with cinnamon twists in need of cleaning. Observed shelf housing single service cups in need of cleaning.

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 vomit/ diarrhea plan. CDI- EHS sent plan to PIC.

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 tall reach in freezers in need of cleaning. Observed hot box with chips in need of cleaning. Observed shelf housing single service items in need of 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 floors in the dry storage area in need of cleaning.

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 cleaning vomit/diarrheal events. CDI - Written procedures were e-mailed to a reviewed with PIC. Post written procedures in establishment. -0 points-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed quat sanitizer concentration at three compartment sink and in sanitizer buckets with a sanitizer concentration of 0ppm. The quat sanitizer container at three compartment sink was empty and needed to be replaced. CDI - The PIC replaced container of quat sanitizer at three compartment sink with a sanitizer concentration of 200ppm. The sanitizer buckets were emptied and refilled. -1.5 points-

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 tongs touching the fries. Tongs were moved.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. OBSERVED cleaning needing to be done to surface and underneath equipment. Shelves in the walk in warmer and on equipment needing to be cleaned. OBSERVED written time on containers in the clean dish area. 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 of food debris in gasket crevices and under equipment on prep line area.

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 walls at reheating unit.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on lower prep line 2.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of food debris under equipment and on shelving and bottoms of reach in chip units and other hot holding equipment.

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 food on serving line not labeled with begin or end times. CDI Employee who set up line labeled products . Repeat violation.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area. Repeat

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

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 beans and ground beef which are on tphc held over and reheated the next day. CDI advised that food on tphc must be discarded after 4 hour hold time and can't be cooled and reused. PIC discarded products . Repeat

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area. 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 of food debris on shelves under equipment over prep line.

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 black buildup on wall at three compartment sink .-0 points-

5-205.11 Maintain access to handsinks. Handsinks may only be used for hand washing .-Pf 6-301.11 Handwashing Cleanser, Availability - PF Observed hand washing sink contain utensil inside of the basin. Also observed no soap in the dispenser in the men's bathroom. CDI- utensil was removed, education was given and soap was added to soap dispenser. - 1 point.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Guacomole was cold holding at 50 plus degrees on the prep line. CDI- Guacomole was discarded. No point deduction due to overall good cold holding throughout. 0 points.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Replace damaged gasket associated with the walk in cooler. Gasket is not allowing for the cooler door to be closed properly. Replace/Resurface cutting boards that contains deep cuts. REPEAT - 1 point.

4-302.14 Sanitizing Solutions, Testing Devices - PF No quat strips were available during the inspection. CDI- EHS left strips onsite. -.5 points.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Remove buildup from interior of the hot box, exterior of make line and other non food contact surfaces throughout. -.5 points.

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 carrying over items such as beef , chicken, steak and beans . Advised that items in hot holding cabinet could be carried over but items placed on tphc must be discarded after use . Observed written procedure in place for carrying over items above. CDI advised PIC that this process should be discontinued.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

4-501.11 Maintain equipment in good repair. Observed gasket on walk in cooler and reach in freezer in need of replacement.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed 3 comp sink filled with 0 ppm QUAT sanitizer. PIC was unable repair QUAT sanitizer dispenser during the inspection. CDI PIC provided chlorine for sanitization at the 3 comp sink by the end of the inspection and stated that dispenser will be repaired. Repeat violation. Verification required.

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 buckets with debris and cloudy. Ensure to replace.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility using chlorine sanitizer due to non-functioning QUAT sanitizer dispenser. PIC stated they will use chlorine sanitizer until unit is repaired and will obtain chlroine strips. Ensure to provide chlorine test strips. CDI EHS provided a few chlorine test strips until establishment can provide.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed sanitizer basin at 3 comp sink with QUAT sanitizer concentrations of 50 ppm. Ensure to maintain at proper concentrations. CDI PIC refilled sanitizer basin with QUAT concentrations of 200 ppm.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed container of cinnamon sugar not labeled. Ensure to label to easily identify.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards on make-line with deep cuts and stains. Ensure to resurface or replace.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-food contact surfaces with debris build up (equipment handles, reach in units, shelving, etc.). Ensure to increase cleaning frequency. Repeat violation.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.- Observed spray cleaner bottle hanging from handsink. CDI PIC moved spray bottle to a proper location off the handsink.

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 bites stored on the floor of the walk in freezer. Ensure to keep off the floor.

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 QUAT sanitizer bucket with visible cloudy solutions. Ensure to replace QUAT sanitizer when containers are soiled.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-food contact surfaces (hot box handles, gaskets, reach in units, etc.) with food debris build up. Ensure to increase cleaning frequency. Repeat violation.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed women's restroom that employees also use with a broken handsoap dispenser. No soap is provided in the restroom. PIC stated that replacement is already ordered. CDI PIC bought handsoap during the inspection to provide until dispenser is replaced.

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 handles in several food items in the flip top unit. Ensure handles are out of the food.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-food contact surfaces in need of cleaning such as reach in units and shelves below flip top unit with single service articles. Repeat violation. points were not escalated due to some improvement with cleaning of gaskets and walk in cooler.

2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF PIC was not a CFPM.

2-401.11(B) A food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. Personal drink stored on top shelf of reach in cooler.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards scarred and will be in need of replacement soon.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. NFCS areas in need of cleaning - shelves, crevices of gaskets, etc. REPEAT

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

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. NFCS areas in need of cleaning.

2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF No CFPM on site.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Sanitizer buckets stored on floor. Keep off floor.

4-903.11(C) Single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Single servicer plastic cups stored on shelf and not in sleeve. Store in sleeve to protect cups.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed spoon soiled with food debris. CDI- Spoon taken to sink. -0-

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

4-502.11(A) Maintain utensils in good repair. Observed some cracked pans as well as a damaged metal mixer. CDI- Items discarded.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Multiple NFCS areas soiled and in need of cleaning. Facility just got done with a lunch rush and had not yet cleaned.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. General cleaning in NFCS areas needed such as crevices of gaskets, floor of coolers, interior of toaster ovens, etc. REPEAT

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

2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF PIC was not a CFPM.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. One sanitizer bucket low in Quat concentration (50ppm). REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers and black tubs being wet stacked. Properly air dry.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed multiple NFCS areas such as crevices of gaskets, door handles of hot holding eqiupment, and interior of hot/cold holding equipment. Clean areas.

5-205.15(B) Maintain a plumbing system in good repair. Faucet at can wash sink is leaking. Repair.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage patties held below 135F. CDI- Products voluntarily discarded.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. One sanitizer bucket recorded 50ppm Quat.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf One knife with minor food debris on blade. CDI- Knife moved to 3 compartment sink.

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

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Light bulb above cinnamon sticks are not shielded. Provide shield on bulbs. 6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Facility has a bus tub labeled employee food that was on top shelfd in WIC. CDI- Bus tub moved to bottom shelf so it cannot contamimate facility food.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed a tray with a crack in it. CDI- Tray discarded. REPEAT. 4-501.11 Maintain equipment in good repair. Observed some trays with minor cracks on rims/edges.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed bottom of shelves over 3-comp. sink greasy and sticky. Clean shelves. No points deducted.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumspter covers and sliding doors open. Keep closed. No points deducted.

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed many date marked fod items in walk in cooler that was dated a month ahead. CDI- Date was fixed.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed salt shaker unlabeled.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed 3 sanitizer buckets with low Quat sanitizer readings. REPEAT.

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

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed 1 bin and some pans with cracked egdes. CDI- Items discontinued from use. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed cutting slice soiled with dried food debris. Also observed tea nozzles soiled. CDI-- Both taken to 3 compartment sink to be washed, rinsed, and sanitized. Explained to PIC that scrubbing of nozzles is necessary to thoroughly clean. REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken being stored in hot holding equipment at a temperature of 125F. CDI-- PIC voluntarily discarded product and brought out new chicken. Facility had very good temperatures overall.

_3-304.14(B) Hold in-use wiping cloths in sanitizer that is maintained at the correct concentration. Observed two sanitizer buckets that were read at 50ppm Quat sanitizer. CDI-- PIC discarded sanitizer.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed three food-contact surface pans that were chipped and cracked and no longer smooth. CDI-- PIC discontinued use of pans and will not use again.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed two employee drinks at drive through window station. CDI-- Employee voluntarily discarded drinks.

General comment 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed one scoop with dried food debris stored as clean. CDI - scoop was sent back to be rewashed.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P - Observed open bags of spices and biscuits on the back storage shelf. Once bags are open, protect them in containers with lids or with a plastic bag.

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

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 black build up in gaskets. Clean gaskets.

4-601.11 (E)(4)(b): Observed build-up on interior surface of root beer dispenser nozzle. 4-501.114 Maintain sanitizer at correct concentrations. -P: Observed sanitizer in 3-comp sink below 200 ppm quat. CDI- made to proper concentration.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed some refrigeration units with no thermometers. Repeat. Verification needed within 10 days.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket below 200 ppm quat. CDI- made to proper concentration.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed greasy build-up on perimeter of sanitizer bay of 3-comp sink. Clean the three compartment sink as any equipment would be cleaned. Observed sticky splash residue on underside of soda dispenser housing. Shelves holding frozen drink supply showing build-up.

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. Better cleaning of floors and walls needed, especially under equipment and on lower portions of floors.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. OBSERVED SOME HOT HOLDING UNITS AND COLD HOLDING UNITS WITHOUT AIR THERMOMETERS. PROVIDE AIR THERMOMETERS IN ALL HOT/COLD HOLDING UNITS.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. OBSERVED SOME FOOD DEBRIS ON A COUPLE OF GASKETS AND IN THE INTERIOR OF HOT HOLD AND COLD HOLD UNITS. OBSERVED SOME DUST ACCUMULATING ON VENTILATION GUARD IN WALK-IN COOLER. OBSERVED SODA SPLASH RESIDUE ON UNDERSIDE SURFACE AT DRINK DISPENSER AT DRINK STATION IN CUSTOMER DINING ROOM. CLEAN ALL ITEMS.

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. OBSERVED SOILED WALK-IN FREEZER FLOOR. CLEAN

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. OBSERVED EMPLOYEE DRINK PROPERLY COVERED WITH STRAW BUT STORED IN WRONG FASHION (ABOVE SINGLE SERVICE ITEMS IN DRY STORAGE ROOM). CDI BY PIC RELOCATING BEVERAGE.

Keep employee drinks covered and stored in a manner that prevents contamination of food contact surfaces of utensils or equipment. Observed uncovered cup of employee drink stored on prep table next to chips. CDI - CUP DISCARDED

Keep .sanitizer for wiping cloths free of debris and clear. Observed a couple of sanitizer containers with floating debris and cloudy residue. CDI - BY CHANGING OUT SANITIZER

GENERAL COMMENTKeep undersides of drink dispensers clean and free of soda splash residue. CLEAN

GENERAL COMMENTObserved better cleaning needed to floors in walk-in freezer and to janitors closet in the dining room. CLEAN

4-602.13 Nonfood Contact SurfacesNonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Observed soda splash collecting on bottom surface of drink machine in dining room. Observed soil matter and waste in cabinet compartment at drink station in dining room. 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 SOME DUST ACCUMULATING ON OVERHEAD INTAKE VENTILATION GUARD IN KITCHEN. CLEAN

Sanitizer solution that has wiping cloths stored in it was observed to be cloudy and full of debris. The concentration was in compliance (Quat 200ppm). CHange out sanitizing solution once visibly cloudy and when food debris is present.

NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Observed dust build-up and residue collecting on shelving racks throughout kitchen. Observed trash and waste in cabinet compartment at drink station in dining room. CLEAN all items.