TACO BELL #27667

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one an establishment with food protection manager certification. For more information on becoming a certified food protection manager 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 several wet stacked metal containers on the clean dish rack. CDI - PIC re stacked dishes to allow for air drying. Ensure equipment is properly air dried prior to stacking.

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 use contaners stored by fryer with visible food and slash debris on contaners.

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 hot holding cabinets, PU, ventilation on PU, shelving, and cook line with foods debris and residue. Ensure that non- food contact surfaces are cleaned and maintained as 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. Observed floors and walls underneath equipment and throughout establishment with visible buildup and food debris. Increase cleaning frequency.

2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P- Observed an employee cough into their hand and then go to re-engage with working with food. -CDI- EHS and PIC discussed hand washing and proper handwashing procedures and practices, and food employee was directed to wash hands, along with PIC educating staff on proper when to wash methods.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed men’s bathroom hand sink have no paper towels or alternative means to dry hands. Ensure all sinks have paper towels present. -CDI- PIC replaced paper towels.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed several wet stacked metal containers on the clean dish rack present in the facility. Ensure equipment is properly air dried prior to stacking.

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 hot holding cabinets handles, gaskets, and interiors present with foods debris and residue. Ensure that non- food contact surfaces are cleaned and maintained as clean.

5-205.15 Maintain a plumbing system in good repair. Observed prep sink in the rear of the facility all the way turned off and still having a slight drip. Ensure all drips and leaks are repaired and plumbing system is maintained in good repair.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors on the dumpster in the dumpster area open. Ensure that all dumpster doors are closed when not in use.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed food employee fail to wash hands before donning gloves to assist in food prep operations. CDI- EHS discussed when to wash with PIC, PIC had food employee discard gloves before properly washing hands.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee fail to discard gloves after adjusting headset. Observed food employee fail to discard gloves after contacting unclean equipment on prep line. CDI- EHS discussed with PIC, PIC had employees discard and replace gloves after washing hands.

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 TCS foods held on TPHC without time to indicate discard. CDI- PIC had correct discard times marked on white board. EHS observed TCS food temp above 41F. Failure to maintain procedures and proper temperatures should result in corrective actions to prevent foods being maintained in temperature danger zone. *REPEAT*

4-501.11 Maintain equipment in good repair. Observed sprinkler system in disrepair, gaskets of prep units on side of hot box torn and in disrepair. PIC stated that sprinkler system has work order already in place.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving above prep tops, areas between cold holding units, handles on hotbox, and racks inside of hot box with debris, food debris, and heavy food residue accumulation. Increase cleaning frequency.

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 soap dispenser sensor in disrepair. Repair or replace dispenser to allow for ease of use when food employees properly wash hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed two handsinks in kitchen area being used as dump sinks for foods and liquids. CDI- EHS discussed handsink usage with PIC, PIC to w/r/s sinks.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 2 metal containers stacked with food debris, 2 tongs with food residue accumulation, stored as clean on rack above 3-comp. CDI- PIC removed items to be w/r/s. 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 .

3-501.19(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 TCS foods held on TPHC without time to indicate discard. CDI- PIC had correct discard times marked on white board. EHS observed TCS food at or below 41F so items were not discarded.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed quat solutions for sani buckets above 400ppm. CDI- EHS discussed diluting with PIC, PIC diluted solutions to below 400ppm. Ensure solutions are maintained per manufacturer instructions.

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 TCS pico and Mexican pizza sauce cooling at rates below .12F/min. Pico being held in a deep densely packed container with tight fitting lid, pizza sauce being double bagged and stored to prevent effective cooling. CDI- EHS discussed effective cooling methods with PIC, PIC removed lid from pico and transferred to shallow pan, PIC had pizza sauce placed in ice baths in WIC. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths held in quat solutions not properly concentrated. CDI- see item #28.

5-205.15 Maintain a plumbing system in good repair. Observed handsink near office in disrepair. Repair system to prevent potential contamination by food employees and to allow for ease of use.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspections -1 point- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried potatoes hot holding at 99F in hot holding area. PIC stated that potatoes are fried and then held for no more than 15 minutes before discarding. Time is kept via digital timer. All other TCS foods were 135F or above. CDI - PIC has been given TPHC procedural template to hold potatoes on time control. Procedures were reviewed. -0 points- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of shredded chicken and box of cut fries stored on floor of walk in freezer. -REPEAT- -1 point-

4-501.11 Maintain equipment in good repair. Observed hot holding unit not working. All TCS foods had been removed by PIC and placed in alternate hot holding unit prior to inspection. Repair/replace unit. -0 points-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy food debris and residues in bottom of hot holding units. Recommend higher frequency and more thorough cleaning. -0 points-

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 fried potatoes stored on floor of freezer. Observed box of sauces stored on floor in kitchen. -0 points-

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 splash on wall behind three compartment sink. Recommend higher frequency and more thorough cleaning. -0.5 points-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed utensils, metal food containers, and plastic food containers with pooled water on drying rack. Avoid wet stacking utensils and equipment. -0.5 points-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at prep line with deep gouges and discoloration. PIC stated that replacement has been ordered. -0 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding door open on dumpster. Keep sliding doors and lids closed to prevent rodent or insect infestation. -0 points-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff at time of inspection.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. -Pf Observed BIB container stored in back hand sink. CDI: PIC removed.

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 inside of 2-door reach-in freezer and chips warmers soiled with food waste. Observed gaskets on 2-door reach-in freezer soiled with food waste. Observed sticky residue on clean dish shelving above 3-vat sink.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed bottle of degreaser stored above dry storage foods. CDI: PIC moved bottle to be stored with the other cleaning supplies. -1

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 drink stored above salt and sugar. CDI: PIC moved to approved location.

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 tortillas stored on floor in kitchen area. -0 points-

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 splash, debris, and residues on floors and walls in kitchen area. Recommend higher frequency and more thorough cleaning. -0.5 points-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed PIC with limited knowledge of food borne illnesses and symptoms. Observed no food borne illness signage or information in establishment. CDI - PIC obtained employee health policy and illnesses, symptoms, and when to report were discussed. PIC placed printed copy of employee health policy on policy board. -1 point- For more information on employee health policy, please visit: http://meck.co/FoodSafety

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees preparing food while wearing wristwatches. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without wearing a hair restraint. -0.5 points-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no CFPM in establishment during inspection. -1 point-

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 egg mix stored on floor of walk in freezer. -0 points-

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 cup lids stored on floor under handwashing sink. -0.5 points-

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed rear handwashing sink with build up of food residues and splash and with a disposable glove stored inside. Handwashing sinks are for handwashing only. -0.5 points-

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 eggs still on the steam table from breakfast, Breakfast ended at 11PM. CDI - Eggs were voluntarily discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal and plastic food pans stacked wet. Allow to air dry prior to stacking.

4-501.11 Maintain equipment in good repair. Observed ice build up at the walk in freezer door, top gasket.

6-303.11 Provide required lighting intensity. Observed burnt light bulb in the walk in freezer.

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 poster for vomit and diarrheal clean up but no written procedures. Provided State written procedures. PIC printed out during the inspection.

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 following areas are in need of cleaning: Hot holding cabinet gaskets and interior. Clean and maintain. -REPEAT- * Improvement in cleaning in some areas as noted in previous inspections**half demerits.

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 under shelving units in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee shirt stored on shelving with supplies. CDI - removed.

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 these types of events. Provided the clean up handout. - REPEAT- For more information please visit: http://meck.co/FoodSafety

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal food pans stacked wet. Allow to air dry prior to stacking.

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 following areas are in need of cleaning: reach in freezer gaskets, interior of reach in freezer, shelf above the hot holding prep station and hot holding cabinet gaskets and interior. Clean and maintain. -REPEAT-

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 these types of events. CDI- Provided PIC with the New NC Food Code changes and guidance via email.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed ground beef, beans, and chicken temped at above 41F, were cooled from the night before. CDI - PIC voluntarily discarded.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed foods (chicken, beef, beans, and cheese) cooled from the night before stacked in a plastic container. CDI - PIC voluntarily discarded as the temps were above 41F. Discussed proper process of cooling.

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 stored with the rims of the cup is directly on the counter next to the cash registers.

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 following areas are in need of cleaning: reach in freezer gaskets, interior of reach in freezer, shelf above the hot holding prep station. Clean and maintain.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed seasoning not properly labeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans wet nested on 3 comp sink drain board. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets in need of cleaning in reach in units below prep areas. Observed reach in units with food debris in them and reach in freezer with food debris. Observed prep areas with food debris. Observed dust accumulating on the ceiling of the walk in cooler near the fans. Ensure these areas are kept clean. 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 potato bites being held on time as a public health control with begin and end times from the day prior. PIC stated they had forgotten to change the time label. Observed chicken slacking in a black ice bin on the counter. Chicken was not properly labeled, can only be held for 4 hours. CDI- time stamps adjusted for potato bites, EHS explained to PIC that chicken must only be held for 4 hours. Time stamps changed to reflect a 4 hour hold time for both products.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of food in the walk in cooler and the walk in freezer stored on the ground. Ensure food is kept at least 6 inches above the floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans wet nested above 3 comp sink. REPEAT.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in main prep area with deep grooves, no longer smooth and easily cleanable. Replace or resurface cutting boards.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets in need of cleaning in reach in units below prep areas. Observed reach in units with food debris in them and reach in freezer with food debris. Observed prep areas with food debris. Ensure these areas are kept clean. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed hand sink and prep sink slowly leaking water out of faucet. Keep system in good repair.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster sliding doors open during inspection. Ensure doors are kept shut to avoid pests.

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 splatter on ceiling tiles above food prep areas and buildup of dust in vents above food prep areas.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed Starbucks bottled drink and a plastic cup with clear liquid stored with retail food in the walk in cooler. Designate area for employee food and drinks.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two metal pans with food debris on the inside. CDI-PIC took to be washed/rinsed/sanitized.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled chicken on HH-make line below 135F. CDI-PIC voluntarily discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking in the dish drying area.

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

7-201.11 Store toxic materials to avoid contamination. -P Observed disinfectant spray sitting over single use coffee grounds. CDI-EHS moved bottle to a bottom shelf and explained to PIC to hazard.

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 packages of food stored on the ground in the WIC and the freezer. Observed a box of single use wraps stored directly over a container of tomatoes on the prep line. CDI-Food employee moved box.

4-501.11 Maintain equipment in good repair. Observed ice building up on the floor in the freezer.

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 floor by the prep sink in the back with food build up and grease.

2-103.11 (M) Person in Charge-Duties - PF Spoke with PIC about employee health policy, they did not know any symptoms, illnesses or the time alloted for employees to come back after an illness. PIC spoke about the Covid procedures and said they've been more focused on those. CDI-Spoke with PIC about the importance, they have a sign and asked that they have a meeting with employees to talk about the importance of it.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pepsi nozzle with pink build-up inside. CDI-PIC took to be washed/rinsed/sanitized.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking in dish drying area. PIC did not sign due to new Covid protocols

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed handles on the hotbox greasy. Needs to remain clean.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee bin for drinks/food stored above RTE items. CDI-PIC moved to the bottom shelf.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed salsa in prep unit above 41F. See temp chart for details. PIC explained food employee had made at 8:30 this morning and they did not reach proper cooling perameters. CDI-PIC voluntarily discarded.

2-301.14 When to Wash - P Observed PIC and food employee failing to wash hands when changing tasks (i.e., when returning from dumpster and when preparing food and leaving the prep area to replenish items for prep station). CDI Instructed both PIC and food employee to wash hands and observed handwash.

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 pre-cooked food at 117 degrees for shredded chicken and 125 for taco beef. CDI PIC reheated both shredded chicken to 189 degrees and taco beef to 177 degrees.

3-501.15 Cooling Methods - PF Observed maranara sauce in walking at 41 to 42 degrees. Instructed PIC to arrange in the EQUIPMENT to provide maximum heat transfer through the container walls by placing in freezer to rapidly cool it down. CDI Checked maranara sauce at 37 degrees.

3-302.12 Food Storage Containers Identified with Common Name of Food - C Observed food container without the name label on it. Instruct PIC to label food storage containers.

4-501.11 Maintain equipment in good repair. Observed rethermalizer holding at 126F and unable to reheat food to 165F. Equipment is in need of repair to ensure food is properly reheated for service.

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 tomatoes cooling at a rate of 0F/min in walk in cooler while tightly covered. CDI: Tomatoes vented to allow 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 Observed hot food items on line with no time marked. PIC stated that items came up at 9am. CDI: Labels were added with proper discard times, per procedure.

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 cooling from prep in walk in cooler while tightly covered. CDI: Tomatoes uncovered for rapid cooling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans stored as clean above 3-comp sink. CDI: pans were separated for air drying.

4-501.11 Maintain equipment in good repair. Observed gaskets on reach in cooler of main line and reach in freezer to be split.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cheese and lettuce debris in bottom of reach in cooler. Observed heavy black build up on reach in freezer gasket.

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 items being washed in 104F water. CDI - more hot water was added to reach at least 110F.

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

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

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 utensils being washed and water temperature below 110F. CDI-refilled with correct temperature water.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build up on soda nozzles and dried build up on two plastic pans stored as clean. CDI-all taken to be re-washed.

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 utensils being washed at water less than 110.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of food stored on freezer 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 sanitizer bucket soiled with debris.

4-502.11(A) Maintain utensils in good repair. Observed cracked pans.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers wet nested in walk in cooler.

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. REPEAT VIOLATION. Facility is doing better with cleaning around single service articles; Observed food wrapping with deris splashed on the food side of the wrapper. CDI - advised PIC to discard wrapping.

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 Observed no Ceritified Food Protection Manager on site during inspection. Asdvised to create a schedule with a CFPM everyday or to have more employees ServSafe Certified.

4-602.11(E) Clean equipment and utensils used with nonTCS foods at least every 24 hours to avoid contamination. Observed the pepsi soda nozzle with major build up on the soda nozzle. CDI - advised to clean the nozzle; educated PIC that soda nozzles shall be cleaned once a day.

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. REPEAT VIOLATION. Observed to go boxes stored on dirty shelving where the food contact surface of the to go boxes are exposed to contamination. Observed other single service articles on storage rack with debris on them. CDI - discarded the to go box with debris on the food contact surface of the article.

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. REPEAT VIOLATION. Observed dirty shelving where single service articles (to-go boxes) are stored on. Advised to keep clean if to-go boxes are going to be stored on there.

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. REPEAT VIOLATION. Observed single service articles stored on dirty shelving. Advised to clean shelf at the end of each day and sanitize; make sure food contact surface of single service articles are not exposed to contamination.

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. REPEAT VIOLATION. Observed debris on shelving where single service articles are stored. Observed residue build up behind drink machine. Advised to clean up residue.

3-304.15(A) Single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -P Observed food employees preparing food with gloves on which is fine, but then touch their headset with the glove on when taking orders, and then go back to food prep with same glove. EHS asked PIC how often headset's are being sanitized and PIC states they aren't being sanitized. CDI - advised to not touch headset when preping food, to switch glove after touching head set, or to find a solution to sanitize head set throughout the work day shifts; food employees discarded dirtty glove.

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. Observed single use cups at the cash registered over stacked on their storage rack with the rim of the cups exposed to splash and other sources of contamination. CDI - removed the overstacked cups and educated PIC about keeping the rim of the cup protected from contamination.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and residue. Observed the counter top where single-use/single-service articles are stored on could use a little cleaning. Observed residue built up behind the soda machine. Advised to keep clean to prevent contamination and possible pest issues.

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 Observed that the PIC is not a Certified Food Protection Manager (CFPM). No CFPM is on site during hours of operation.

5-205.11(B) Handwashing sinks shall only be used for handwashing.-PF Observed brown liquid in the handsink in the back of the kitchen. CDI - educated PIC that the handsinks are only used for handwashing, not for dumping foreign matter down drains.

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

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C; Keep non-food contact surfaces clean. Observed shelving underneath kitchen equipment throughout establishment collecting debris in need of cleaning.

6-201.11 Floors, Walls and Ceilings-Cleanability - C; Keep flooring clean; Observed flooring underneath cooking equipment in need of cleaning.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. No certified food protection manager on site during inspection.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels available at front hand sink. CDI-towels provided.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cleaned metal pans wet nested while wet.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed any reference to future or present exposure missing on Employee Health Policy. Health policy refers to asking about "Prior Exposure" on the Pre-employment checklist but nothing to the effect of ensuring employees report any future exposure. CDI-State written health policy given to PIC. PIC will write or paste in part about exposure on Health Policy that is haning on wall above hand sink and ensure all employees are informed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean greasy residue on equipment and food debris in and around coolers (gaskets) and hot boxes.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris on items stored as clean and a small amount of build up on soda nozzles. CDI-items re-cleaned.

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. Clean fan covers in walk in cooler and small spill on freezer floor.

Facility shall have employee with managerial control who is food safety certified. (2-102.12) No food safety certified manager on site during inspection.

Properly air dry utensils. (4-901.11) Observed pans stacked wet on walk in cooler rack.

Properly air dry utensils. (4-901.11) Observed pans stacked wet.

Store single service items at least 6 inches off the floor. (4-903.11) Observed a box of single service items stored on the floor.

Physical facilites shall be kept clean. Clean up food debris on floor of freezer and mold accumulating on caulking around 3 compartment sink.