BURGER KING #703

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 lettuce cooling while in stacked, covered plastic pans during inspection. CDI - REHS educated PIC on proper cooling methods. All pans uncovered to allow for proper airflow. 0 pts. 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 .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed large dead pest in women’s restrooms during inspection. CDI - PIC removed. 0 pts.

4-502.11(A) Maintain utensils in good repair. Observed multiple fryer baskets with heavy damage in use during inspection. Repair or replacement necessary. 0.5 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belonging being stored on top of box of single use items during inspection. CDI - PIC removed. Repeat. 0.5 pts.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food handling employee turn off faucet with bare hands after washing during inspection. Employee stated they were about to resume preparing customer foods. CDI - REHS intervened and educated employee on proper handwashing. Employee rewashed hands before handling customer foods. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk shake mix in lowboy unit holding above 41F during inspection. See temperature chart. Ambient in unit 49F. PIC stated unit had recently been serviced for cold holding issues. CDI - Mix voluntarily discarded. Maintenance contacted during inspection for further assessment. Unit to remain out of commission until repair. 1.5 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 various hotel pans stacked together while wet during inspection. Ensure all utensils and equipment are properly dried being being stacked together. Repeat. 0.5 pts.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed multiple boxes of single service items with visible soil on them during inspection. Ensure all single service items are stored in a manner that does not promote the contamination of service items. 0.5 pts.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed both handsinks void of accessible trash cans during inspection. Ensure all handsinks are properly supplied with accessible waste receptacles at all times. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed various employee items being stored above and in conjunction with customer service items during inspection. Ensure all employee items are stored in a manner that does not promote the contamination of customer service items or foods. 0 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed 2 containers of eggs hot holding below 135F. CDI: Items were reheated above 165F. 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 .

3-501.19 (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. Observed facility holding cheeses, ham, tomatoes, lettuce and liquid eggs without written procedures. CDI: Written procedures were filled out during inspection. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 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 ham and liquid eggs being held on TPHC without time labels. CDI: Items were labeled.

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

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 of food debris in bottom of reach in freezers. Clean as needed.

5-203.12 At least one toilet, and not fewer than what is required by law, shall be provided. Observed women’s restroom out of order during inspection. Both public and employees use the same restrooms. Men’s restroom does not have a lock. Facility closed the dining room to the public and all employees are using the men’s restroom. Repair tech arrived onsite during inspection. CDI: Women’s restroom was repaired during inspection

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed a package of cooked ham sitting directly on top of a package of raw bacon. CDI - Ham was placed on a separate shelf.

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 three trays of sliced cheese that were older than 4 hours and had surpassed the discard time. CDI - Items were voluntarily discarded.

REPEAT 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food in the walk-in freezer with ice build-up from the leaking compressor.

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 straws stored on a shelf with employee personal items.

4-501.11 Maintain equipment in good repair. Observed a leaking walk-in freezer compressor.

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 grease build-up underneath some of the cook line equipment.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed an employee wash hands and then recontaminate by turning the faucet off with bare hands. CDI - Employee was educated on proper handwashing techniques such as turning the faucet off with a paper towel. Employee rewashed hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed soft drink residue in the hand sink from an employee dumping a drink. CDI - Education was provided to the manager. She stated that it is their policy to only use the hand sink for washing hands.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of burgers stored on the floor of the walk-in freezer. Observed ice dripping on boxes from the walk-in freezer compressor.

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 grease build-up underneath some of the cook line equipment. Improvements from previous inspection.

3-701.11(A) Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. -P Observed rerun shake mix in the walk in cooler. CDI: Prior to this observation, PIC went through the cleaning process for the shake machine and had stated that she advises all staff to discard any product left over at the end of the night. PIC saw rerun shake mix at the same time as EHS and discarded product immediately.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cream stored in reach in cooler with coffees above 41F. Coffees were placed in the cooler while hot and were adjacent to and touching the carton of cream. CDI: Cream voluntarily discarded. Air temperature of the cooler was 40F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 interior of reach in freezer with crumbs and ice build up. Observed build up on metal shelving in walk in cooler.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door and one lid open on dumpster. CDI: Door and lid 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 grease and debris build up on floors particularly under and around equipment legs and high traffic areas. Observed some sauce spatter on walls in dry storage.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plastic containers stacked with oil residue on interior surfaces. CDI- Dishes were pulled by PIC to be washed,rinsed, and sanitized again. - 1.5 - REPEAT For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop stored inside ice machine with handle in contact with ice. CDI - PIC removed scoop and placed in plastic pan on top of bin.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plastic containers with food debris and labels left attached. CDI- Dishes were pulled by PIC to be washed,rinsed, and sanitized again. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 chicken fries and chicken nuggets in hot holding cabinet at 117-138F. Discarded during the inspection.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer at 100 ppm. Ensure that sanitizer is at a concentration of 200-400 ppm. CDI- Sanitizer remixed during the inspection.

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 left attached to floors in some areas.(mainly around the fryer area)(

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Sliced tomatoes and chopped lettuce were observed cooling in WIC with plastic cling wrap tightly attached. CDI- Plastic cling wrap removed to allow for proper cooling and ensure that heat is dispersed properly8. 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 buildup left attached to floors in some areas.(mainly around the grill)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 burgers in hot holding cabinet at 122F. Burgers were discarded during the inspection.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemical sanitizer stored above single service items. CDI- Chemical sanitizer was moved during the inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Sliced tomatoes and chopped lettuce were observed cooling in WIC with lid tightly attached. CDI- Lid removed for proper cooling. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food in the walk in freezer making contact with the floor. PIC placed box of food on the shelf during the inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employees not wearing hair restraints when preparing food. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to properly air dry. Observed dishes left wet stacked. Recommend pyramid 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 service goods stored on the floor in dry storage area. Ensure that single service items are stored in a protected manner.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Dumpster door was opened, CDI- Closed. 5-501.13 Receptacles for refuse, recyclables, and returnables shall be durable, cleanable, insect- and rodent-resistant, leakproof, and non-absorbent. Observed dumpster door with holes at the bottom in the back side of the unit.

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 left attached to floors and walls in some areas.

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. Personal drinks stored on two high shelves (not in designated areas), CDI- 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 please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Sliced tomatoes cooling in WIC with lid on. CDI- Lid removed for proper cooling. REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employees not wearing hair restraints when dealing with food. REPEAT

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. Baseboard in back dry storage room damaged and needs repair. REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Eggs recorded below 135F, CDI- Discarded. Assure hot foods in hot holder are held above 135F (see chart). REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw chicken cooler not holding temp. All raw chicken and batter recorded above 41F, CDI- Chicken discarded. Facility will call to have unit replaced. Use only if chicken will be in ice baths or on TPHC.

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 Sliced tomatoes cooling in flip top, CDI- Brought to WIC

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee not wearing a hair restraint.

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. Floors, gaskets, interior of coolers in need of cleaning. REPEAT

5-501.17 Provide a covered waste bin in female restrooms. No covered waste bin in female rest room.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Dumpster door was opened, CDI- Closed.

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. Baseboard in back dry storage room damaged and needs repair. REPEAT

2-501.11 Clean-up of Vomiting and Diarrheal Event No written procedures on site. CDI- Provided.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chicken sandwhich recorded below 135F (see chart), Placed on TPHC.

4-602.13 Nonfood Contact Surfaces Walls, microwave, shelves, oven, gaskets all in need of cleaning. REPEAT.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Some floor tiles and baseboard cracking and in need of repair

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 Lettuce prepped and cut and cooling in WIC with lid on in WIC. CDI- Lid removed for proper cooling. REPEAT

4-602.13 Nonfood Contact Surfaces - C NFCS such as gaskets, top of ovens, in need of cleaning. REPEAT

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed pasteurized eggs hot holding at less than 135F. This was in large part due to the prep employee taking eggs out of hot hold unit while making sandwiches. CDI- Educated employees of risk for hot holding at ambient air. Facility is to place eggs on time today and moving forward top ensure that it is not being held out of temp for longer than 4 hours. -1.5 points.

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 large containers of lettuce cooling while fully covered, in dense amounts and stacked on top of each other. CDI- Food items were made into more shallow amounts, placed in walk in cooler and ventilated. -.5 points.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed single service cups being stored at the service window exposed to possible rain and other environmental contamination. Store single service items so that they are safe from contamination. -.5 points. REPEAT

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Remove grease buildup from hot holds units. 0 points

5-205.15 (B) System maintained in good repair - C. Fix damaged leaking pipe at 3 comp sink. All plumbing is to be in good working repair. 0 points.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer inside of 1 door reach in unit that houses creamer. CDI- PIC installed one by the conclusion of the inspection. 0 points.

3-307.11 Miscellaneous Sources of Contamination - C Observed a cup of screws stored on a counter top above prep surfaces. Ensure that food is safe from all possible contamination. Notified manager. Cup of screws were moved. -1 point.

3-302.15 Wash fruits and vegetables prior to use. Observed tomatoes being prepped and placed in containers without going through washing prior. Employee was prepping tomatoes from box that they were shipped in. PIC was educated. -.5 points.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed single service cups being stored at the service window exposed to possible rain and other environmental contamination. Store single service items so that they are safe from contamination. -.5 points.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Clean and better maintain soiled walls in back of facility and on floor in dry storage room area. 0 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed large container of lettuce reading >41 degrees in the walk in cooler. CDI- holes was placed in wrapping of lettuce container for better air flow in the walk in cooler. 0 points. Ensure that all food temperatures are meeting 41 degrees and below moving forward

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 Salads were observed cooling inside of 1 door mini reach in unit. CDI- PIC took lids off salads and moved them to the walk in cooler for better air flow. REPEAT - 1 point.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Boxed food products in the freezer unit contained ice buildup. Also observed opened ice bin associated with drink machine near drive thru window. Unless going through a high volume of service, keep all ice stored covered. Refrain from storing boxes under areas prone to moisture contamination. - 1 point.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed wet wiping cloth buckets stored in direct contact with the floor. 0 points.

4-501.16 Do not use a warewashing sink for handwashing. Observed food employee touch raw beef patties and then proceed to go to the 3 comp sink to wash hands. CDI- Addressed PIC and employee and employee went to the hand sink to wash hands. -.5 points. 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 actively washing dishes in water that's less than 110 degrees F. CDI- Hot water was added to the wash water for compliance.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Remove heavy amounts of grease buildup from exterior of the fryer station. Remove soiled buildup located under the freestyle drink machine in dinning area. Remove heavy grease buildup from floor' s surface throughout. REPEAT -.5 points.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed a couple of food employees handle soiled dishes, go in and out of walk in cooler and then proceeded to food prep without washing hands and changing gloves in between task. CDI - food employees changed gloves and washed hands during the inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Sausage patties were hot holding below 135 degrees. CDI- PIC voluntarily discarded food items.

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 shredded lettuce cooling walk in cooler in dense container fully closed. CDI- Lettuce lid was removed and lettuce was put in shallow container for better cooling.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Remove grease buildup from interior of fryers, exterior of grill station.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Some floor tiles are damaged throughout facility, better maintain facility by frequently cleaning floors, walls and ceilings to remove grease buildup. General Comment: Ensure that thermometers are sanitized before being inserted into foods when checking the temperature. Observed employee not sanitize thermometer prior to entering into food product.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Handsink in rear of facility not functioning water cut off to handles when water was turned on sink leaking underneath. 10 day verification required.

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 tables and equipment in front kitchen 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 floors in front kitchen area under equipment near fryers to have build up of grease and food debris . Observed vents over food prep line in need of cleaning.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed front low boy missing thermometer. CDI PIC place thermometer in unit. -0 points- C

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 cooler in need of cleaning due to buildup of food debris.

• .5-501.17 Provide a covered waste bin in female restrooms. Observed receptacle in ladies room damaged and lid missing.

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 rear drive thru area in need of cleaning, walls in front drive thru behind soft serve machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed canadian bacon and liquid eggs greater than 45 degrees in low boy cooler in rear kitchen . CDI discarded canadian bacon and took liquid eggs to walk in to cool.

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 Products on time as public health control being mislabeled . Items are being prepped at earlier time than is reflected on time sticker. Items may only be held for 4 hours after being sliced or leaving temperature control. CDI by instruction and changing labels.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed low boy in rear kitchen area without thermometer in unit.

4-501.11 Maintain equipment in good repair. Observed gasket in rear lowboy in need of replacement. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Pasteurized liquid eggs in carton read 58F. Currently establishment is saving the remain of eggs by placing container of liquid eggs upside down into a pan. Pan is being left out at room temperature reading 75F. If process will continue eggs must remain refrigerated. CDI- Product discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - 0 pts - Hot dogs dated for 2/15. CDI- Product voluntarily discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Repeat - Lettuce is currently being washed, cored, and cut and immediately placed on TPHC reading 57F. Establishment no longer cools product before it is placed on time. As stated in TPHC procedures product shall start time when product is 45F or below. / Time was not displayed on product when cut. CDi- Time stamp indicated time when lettuce was removed from refrigeration whole so that establishment can use product. Establishment can start time from whole heads that are stored in walk in cooler or they can cut and cool product and begin time after product is cooled to 45F or below.

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 - 0pts - One pan of lettuce in walk in cooler tightly covered. CDI -Lettuce vented.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. - Observed cups stacked with lip of cup exposed. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - Several boxes of single service product stored on the floor.

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 - 0 pts - Floors: General cleaning needed in hard to reach locations throughout kitchen (ex. along wall and grill area, behind utensil drying rack and single service/dry goods room. / Canwash should be regrouted or retiled to prevent build up of water in area. Walls: Cleaning needed at three compartment sink to remove mold and molding caulking. Recommend to remove shelving and clean behind it.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Repeat - Some of the chicken fries read 127-131F. PIC states that chicken is held to temperature controls. CDI- PIC voluntarily discarded product. Monitor temperatures.

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 - 0 pts - During beginning of inspection times were placed on all products on TPHC. When returned around 2 pm for expiration of tomatoes stick was no longer there. Employee stated that sticker fell off. Assess and monitor stickers closely to ensure that product is discarded when needed, not left on the line for longer then allowed, and times are not changed. . CDI- Product was discarded. Assess all TPHC forms that are applicable to the current establishment. All forms shall be provided to the inspector during routine visits.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - 0 pts - Containers storing utensils are soiled. CDI- All containers and utensils were properly washed rinsed and sanitized.

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 - 0 pts - Floors: General cleaning needed in hard to reach locations throughout kitchen (ex. behind utensil drying rack and single service/dry goods room. Walls: Cleaning needed at three compartment sink to remove mold and molding caulking. Recommend to remove shelving and clean behind it. Cleaning needed near grease cleaning equipment.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF / 2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P - No available employee health policy on site. An employee health policy shall be located on site at all times or PIC and employees shall be aware to report the 5 symptoms, 5 illness, and any exposure. PIC Martha received state issued employee health policy. Verification required.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Small portion of hash browns read 125F-130F. CDI- Hash browns were voluntarily discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Currently establishment is using TILT procedures by removing whole tomatoes, leaving them at room temperature, and coring them within 1-2 hours. Once tomatoes are sliced they are placed on the line and a time sticker stating time starts when sliced is placed. Sliced tomatoes read 60F when sliced. TILT procedures are no longer accepted. A new Time as a Public Health procedure shall be used. Options were discussed with PIC Martha Hutchins. CDI- Time sticker was changed to show time began when tomatoes were removed from refrigerator. WIll be discarded ayt 1pm. Verification is required.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. - Observed several stacks of cup lips unprotected in drive thru area. CDI- PIC placed plastic over lip of cups.

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. - Floors: Cleaning needed under the shelving in the walk in cooler. Walls: Wall cleaning needed under the three compartment sink.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Food shall be protected from contamination during storage by final cook temperatures. Observed an opened bag of frozen raw breaded chicken stored above frozen fully cooked items. CDI PIC relocated bag of chicken to its proper storage order. (REPEAT)

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed container of tightly covered cut lettuce prepared earlier in day with temperature of 52F. CDI - PIC uncovered container to aid in temperature reduction.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer in the reach in cooler at the front service area. CDI - PIC installed a thermometer in the reach in cooler.

6-301.14 Handwashing Signage. Hand washing signs should be provided at all handsinks. Observed no hand washing signs at all handsinks. CDI provided handwash signs for facility. Repeat

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation. Food shall be protected from contamination during storage by final cook temperatures. Observed open package of frozen raw breaded chicken in a box of pre-cooked sausage. CDI chicken was relocated and by instruction.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking. Areas designated for employees personal items shall be stored where they will not contaminate food, equipment, and single service items. Observed employee jacket on top of packaged single serve items in dry storage.