BURGER KING #715

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark residue on carbonator nozzle of customer self-service soda machine. Increase cleaning frequency. CDI- PIC cleans equipment. (-0)

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed unprotected single service cups beneath make line not protected from contamination. EHS advised PIC to dispose and keep cups in their sleeves until they are ready to store upright and protected in dispensers. (-0.5)

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed 2 fryer baskets with deteriorating wire coming apart from metal frame. EHS advises removing these damaged baskets from service, as no longer safe to use. (-0.5)

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food debris on floor by make lines and dark residue on floor in back dry storage racks beside water heater. Increase cleaning frequency advised. (-0.5)

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no bodily discharge clean up plan onsite. CDI- EHS provided county version. (-0)

REPEAT. 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 no written procedures for TPHC onsite. Corporate poster available shows holding times, but no info about verifying start temp or disposal methods. CDI- EHS provides TPHC procedure. PIC should fill out form and retain it onsite. (-1.5) FORM HERE: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english

REPEAT. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed quat in sani-bucket with wiping cloths at vegetable wash sink >300ppm. CDI- Dilluted to 200ppm. (-0.5)

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed dishes on clean rack nesting while still wet. EHS advises better spacing of dishes to facilitate drying. CDI- Dishes moved apart to dry. (-0)

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in 3 comp sink at 0PPM. CDI- PIC manually adds Quat to 200ppm. (-1.5)

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 no written procedures for TPHC onsite. Time labels were observed in proper use. (-0) CDI- EHS provides TPHC procedures. Template here: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed all sanitizer buckets with wiping cloths at 0PPM quat. CDI- PIC manually mixes new sanitizer buckets at 200ppm. (-0)

5-205.15 Maintain a plumbing system in good repair. Observed leak at soap and sanitizer dispenser attached to wall at 3 comp sink. CDI- PIC calls Eco Lab for work order during inspection. 3 comp sink remains usable with sanitizer and soap added manually. (-1)

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 accumulated debris inside hard to reach spaces, such as inside paper towels dispenser, sauce container holders, in corners, and behind equipment. Increased cleaning frequency is advised. (-1)

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed 1 food employee turn faucet off with hands after washing and not use disposable towel or barrier. CDI, employee rehashed hands.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored on ground.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean utensils stored in splash zone of 3 compartment sink.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P - Observed hose connected to hose bib at Conway with direct connection with spray nozzle and water turned on. Observed no backflow prevention device at end of hose prior to spray nozzle. CDI, spray nozzle removed and water turned off at hose bib.

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 soil accumulation behind and under equipment in hard to reach areas.

6-301.14 Post a handwash sign at each handsink. Observed handwashing missing from handwashing sink in men’s restroom.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . 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 lettuce slicer stored as clean but soil. Observed vegetable prep sink used earlier in morning but not yet cleaned and sanitized. CDI, equipment relocated for cleaning and prep sink cleaned and sanitized on-site. 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) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed Time label missing from cheese held on TPHC. CDI, cheese voluntarily discarded.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 1 sanitizer bucket below required concentration and testing 50ppm.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed no test kit for chlorine sanitizer packets. Vr required.

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

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 accumulating in back kitchen on floor and some soil in corners behind equipment behind front counter and hard to reach areas.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee washing dishes then started a new task without washing hands and donning new gloves to handle cooked and raw beef patties. CDI-PIC educated food employee on when to wash hands and proper glove usage.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed two containers of cold coffee with creamer dated for Sunday in low reach in cooler. CDI-PIC stated they were prepared today. PIC placed correct date on both containers.

REPEAT 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 near prep units several in-use secondary sauce containers without labels. Unlabeled containers were also found in walk in cooler. CDI-PIC placed proper label on all items.

4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. Observed food employee not rinsing dishes after washing and going into the sanitizing step. CDI-PIC had food employee rewash dishes.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw bacon stored over pasteurized eggs in WIC. CDI - PIC corrected food storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 no written procedures for cooked eggs and tater tots held on TPHC. CDI - PIC completed TPHC template during inspection. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 unlabeled squeeze bottle of water by egg grill.

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed ice accumulation on boxes of food under WIF condenser.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed cup lids stored on tray by customer-use drink fountain without protective packaging or other means to prevent contamination.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed 2 employees wash hands and turn turn off hand sink knobs without using paper towel as a barrier to prevent contaminating hands again. CDI - EHS intervened and PIC educated employee on proper hand washing procedures.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed lettuce and tomato slicers stored on shelf as clean, food debris was still present on the blades. CDI - Slicers were washed, rinsed and sanitized in 3 compartment sink.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed sliced tomatoes with lid tightly securely covering and the WIC door propped open. Observed tomatoes at 50F, after 30 minutes the tomatoes remained at 50F. CDI - The tomatoes were uncovered and WIC door was closed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet. CDI - Pans were moved to 3 compartment sink to drain/ air dry properly.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door left open. CDI - Dumpster door was 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 build up on base boards throughout the kitchen.

2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed Employee policy does not list 2 types of salmonella. CDI EHS provided updated Employee policy poster to PIC.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed all containers of lettuce, tomatoes, and sliced cheese on main line and specialty line with incorrect TPHC throw out times on stickers. CDI PIC corrected sticker times.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed Two of four sanitizer buckets with wiping cloths had no sanitizer. Sanitizer is dispensing proper concentration at 3 comp sink. CDI PIC made fresh buckets. REPEAT

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

4-501.11 Maintain equipment in good repair. Observed broiler not working. Facility not serving any burgers today. Maintenance was on site during inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed only a couple plastic food pans stacked with date mark sticker residue on food contact surface. CDI-Items rewashed.

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 impossible burgers in hot hold below 135F. Possible hot hold error on top shelf for food warming trays. Top shelf will not be used until it is verified that TCS foods can be held 135F or above. CDI-Food was 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 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed opened light cream carton with date mark exceeding 7 day maximum (10/19 - 10/27). Food was still within 7 day holding period. CDI-Date mark was corrected (10/19-10/25)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in solution below 200ppm (about 100ppm). Sanitizer was dispensing properly from 3 compartment sink at about 300-400ppm.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic holding pans wet stacked on clean dish shelf. REPEAT. **Improvement since last inspection.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Cardboard dumpster needs drain plug replaced.

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. Observed ceiling tile missing above water heater in dry storage area. Needs Repair. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed some buildup of grease/debris near corner with water heater.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up around screws in ice machine and residue build up in ice bin of soda fountain. Needs cleaning.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed hot holding pans wet stacked on shelf. 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. Observed broken tiles in mop sink and ceiling edging broken in dry storage area. Needs Repair. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up of water and debris in corner of kitchen with water heater and debris build up in mop sink.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed uncovered employee drinks stored on the counter. CDI: drinks were relocated.

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 dry hands before turning off faucet without recontaminating hands.-P. Observed employees’s hands could not be washed properly due to only handsink in the kitchen not functioning. Per AGM, staff ere having to go to the restroom to wash hands. Facility agreed to voluntarily close until handsink could be repaired.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed blue containers used to store breaded chicken with visible food debris remaining. Observed tongs stored above 3-comp sink with debris remaining. CDI: pans and tongs were removed and stored inside soapy water to be cleaned.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed no time marked on containers of sliced tomatoes at assembly line that are held on TPHC. CDI: correct discard times were marked during inspection.

REPEAT VIOLATION: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed PHU pans wet stacked on shelf. CDI: pans were removed to be cleaned

5-205.15 Maintain a plumbing system in good repair. Observed handsink not functioning. Faucet nozzle has been removed therefore employees could not wash hands properly. This handsink was the only handsink available for use in the kitchen. Employees were using handsink in restrooms for handwashing. FACILITY HAS VOLUNTARILY CLOSED UNTIL HANDSINK CAN BE REPAIRED. VR REQUIRED WITHIN 72 HOURS.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P OBSERVED boxes of unwashed tomatoes being stored above washed lettuce in the walk in cooler. CDI. PIC rearranged order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P OBSERVED raw chicken that was stored in the walk in cooler temping 43F. It is unsure how long the raw meat has been out of temp. The date was from 5 days prior to inspection. CDI. PIC discarded raw chicken.

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 containers of lettuce stacked on top of one another covered with plastic wrap in the walk in cooler. CDI. PIC vented lettuce to allow air flow and reduce temperature quickly.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. OBSERVED wet stacking occurring with the black pans used to store items such as burgers and chicken fillets. REPEAT.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed one food employee handling soiled buttons and fryer basket and then resume hand dispensing food without handwashing and glove change. Observed another food employee handling payments and then resume food dispensing for orders at receiving side of line without handwashing and glove change. CDI - PIC instructed employees to wash hands and reminded when to wash. -2-

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor buildup around ice chute of ice machine. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal pans on drying rack near walk in cooler. REPEAT -1-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed greasy buildup on button section of fryers and buildup in basin of can wash. -0-

5-304.12 Using a Pump and Hoses, Backflow Prevention - C Use a hose in a manner to prevent backflow. Observed spring loaded hose in the ON position without adequate backflow prevention.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed storage of broken equipment not going to be repaired for use in outside storage shed. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open doors on garbage and cardboard dumpsters. -.5-

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 tomatoes and lettiuce on tphc held greater than 4 hours. CDI pic discarded and changed products.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Mutliple foods in WIC recorded above 41F

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Salads cooling improperly with tight-fitting lids on. CDI- Salads discarded. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed dead fruit flies in sitting water of a unit.

2-402.11 Use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee in front handling food with no hair restraint.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Single service cups by drive through not protected. REPEAT.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed employee not turn faucet off with paper towel. CDI by instruction. REPEAT.

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 Observe employee with gloves on reach in her pocket and continue to operate with food without discarding gloves. CDI by insturction with PIC.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Two containers of lettuce cooling with lid on (see chart). CDI- Lid removed for proper cooling.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Some stacks of single-service cups in drive-through window and front counter were not protected. Keep in sleeves.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Floors and walls near back corner in need of cleaning.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed 1 food employee not vigorously rub hands for 10 to 15 seconds when handwashing and proceed to turn faucet off with their bare hands after hand washing. CDI by instruction.

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 staff not labeling lettuce as required for use on TPHC. CDI, lettuce voluntary discarded.

7-201.11 Store toxic materials to avoid contamination. -P - Observed cleaners stored over linen and cloths on storage rack. CDI, items relocated for proper storage.

3-307.11 Miscellaneous Sources of Contamination - C - Observed bread rack and food storage container placed on trash can.

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 placed on soiled area of container lid.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed damaged tile on floor near ice machine.

6-301.12 Hand Drying Provision - PF - Provide a means to dry hands at each handwashing sink used by food employees. Observed some disposable towels not located in paper towel dispenser above handwashing sink. CDI, operator provided disposable towels.

3-302.11(A) Separate the different types of raw animal foods. -P - Store raw animal food so that cross contamination is prevented. Observed open package of raw chicken stored with open package of raw fish in low reach in freezer. CDI, foods relocated for proper storage.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Observed ice bin accumulating some soil residues around edges near to go window. Observed some white containers stored as clean but soiled with heavy black soil accumlation. CDI by instruction and operator transferred white containers for cleaning. Improvement made since previous inspection.

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 in-use tongs stored in soiled holster area in low reach in freezer.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF - Observed food employee not able to demonstrate that effective employee health policy was being followed. Management provided a written policy while on-site. CDI, ensure that all employees are aware of employee health policy.

2-301.12 Cleaning Procedure - P - Use proper procedures when washing hands. Observed 1 food employee not vigorously rub hands for 10 to 15 seconds and another food employee turn faucet off with their bare hands after handwashing. CDI by instruction.

5-202.12 Handwashing Sinks, Installation - PF - Provide hot water at 100 degrees F at handwashing sinks. Observed hot water at 98 degrees F. CDI, thermostat adjusted at water heater and correct hot water now provided.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Observed sweet tea nozzle accumulating soil debris. CDI, operator relocated tea urn for cleaning. Observed food employee wash, and sanitize equipment without rinsing and then wash and rinse but not sanitize equipment when manually washing equipment at 3 compartment sink. Observed some black insulated containers stored as clean in walk in freezer but accumulating soil. Observed white containers stored as clean near warewashing equipment but accumulating soil.

3-304.12 In-Use Utensils, Between-Use Storage - C - In-use utensils shall be stored in a clean, dry area, in hot water at 135 degrees F and above or in the food with handle out of food. Observed tong handle stored on chicken patty. Observed

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store clean equipment in a clean, dry area. Observed tongs and clean equipment stored in splash area of 3 compartment sink.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair. - Observed automatic warewashing wash vat at 3 compartment sink not functioning. Observed a fryer basket with loose wire and no longer in good repair.

4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces shall be free from an accumulation of soil. Observed grease and food soil accumulating in between containers at hot holding units.

l5-103.11 Capacity-Quantity and Availability - PF - Hot water shall be available at all times to meet the peak hot water demands of the facility. Observed hot water dropping and at 98 degrees F at hand washing sink. CDI, hot water thermostat adjusted by PIC and proper hot water provided.

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

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - TCS foods shall be hot held at 135 degrees F and above. Observed breakfast sandwiches prepared with egg and cheese hot held below 135 degrees F along line. CDI, operator voluntarily discarded foods .

4-204-112 Temperature Measuring Devices-Functionality - PF - Temperature gauges for hot and cold holding equipment for TCS foods shall be supplied with a temperature measuring device.Observed no temperature gauge in flip top prep unit in kitchen. Repeat.

2-303.11 Prohibition-Jewelry - C - Jewelry shall not be worn on wrists or fingers except a plain wedding band. Observed decorative rings on food employee hands.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Observed several stacks of plastic containers being wet stacked on drying rack. Repeat.

4-202.11 Food-Contact Surfaces-Cleanability - PFv - Multisurface food contact surfaces shall be free from cracks. Observed ice scoop cracked in ice bin. CDI, operator removed ice scoop from use.

4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces shall be free from an accumulation of soil. Observed grease residues accumulating in doors of fryer unit. Repeat.. Improvement made since previous inspection.

6-201.11 Floors, Walls and Ceilings-Cleanability - C - Floors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. Observed some wall and tile damage at canwash.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Ice machines shall be cleaned according to manufacturers recommendation or at least enough to prevent soil accumulation. Observed black soil residue on in ice machine. Clean. 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Food contact surfaces shall be clean to site and touch. Observed tomaote press stored as clean but soiled with dried food residues.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P- TCS foods shall be hot held at 135 degrees F or above. Observed ham sandwich above 135 degrees F in front holding unit. CDI, operator voluntarily removed sandwiches from unit as he stated that the sandwiches were made by mistake and was for personal use.

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 operator not able to locate written procedures on site and 2 container of lettuce were marked with a label that exceeded 4 hours. CDI, operator able to print out written procedures and 2 containers of lettuce were voluntarily discarded by operator.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed thermometer to measure ambient air temperature missing from flip top prep unit. Provide a thermometer in equipment.

3-305.11 Food Storage-Preventing Contamination from the Premises - C - Store food 6 inches from the ground. Obswerved a box of chicken stored on ground in walk in freezer.

2-402.11 Effectiveness-Hair Restraints - C - Food employees shall wear effective hair restraints. Observed food employee not wearing a hair restraint.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Observed a stack of plastic containers being wet stacked in clean equipment storage rack near ice machine. 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store clean equipment in clean, dry area. Observed clean tongs stored in soiled tubing of sanitizer line and splash zone of 3 compartment sink. Observed boxes of cups stored on ground in break area. Store 6 inches off of the ground.

4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces shall be free from an accumulation of soil. Observed soil debris and residues accumulating in gaskets of reach in refrigerators. Repeat. Observed debris accumlating on shelving and grease residue in frying equipment.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw bacon stored above pasteurized liquid eggs in the walk in cooler. CDI - PIC Ashleigh corrected the storage order.

4-501.114 Maintain sanitizer at correct concentrations. -P - Observed weak QUAT sanitizer in 2 buckets.

General Comment 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. - Observed a sanitizer bucket stored on the floor by vegetable prep sink. CDI - PIC elevated the bucket.

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed an open employee drink on a prep surface by the drive thru window. CDI - drink was thrown away. Store employee drinks with a lid and a straw and keep them below prep surfaces.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - Observed 2 boxes of unwashed tomatoes above bags of cheese in the walk in cooler. CDI - tomatoes were moved to the bottom shelf.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed a tomato slicer with food debris in it stored as clean. CDI - slicer was placed in the 3 comp. sink to be washed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed plastic pans stacked wet. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - Observed clean utensils stored in a container with standing water and food debris.

4-501.11 Maintain equipment in good repair. - Observed a split gasket on the prep unit by the egg maker.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P: Equipment and food contact surfaces shall be clean to sight and touch. Observed containers stored clean greasy to touch, sticker residue visible. CDI- all sent back to cleaning process.

3-501.19 Time as a Public Health Control - P,PF: Follow procedures for holding TCS foods on time instead of temperature. Found labeled tomatoes from previous day back in walk-in cooler for later use. Once TCS foods have been out of refrigeration and held on time they cannot be re-used or served. They must be promptly discarded after expiration. Observed lettuce, breakfast potatoes, sausage all held on time with no timers set or labels present. CDI- tomatoes discarded. Other foods labeled with expiration times after determining length of time out of refrigeration.

3-305.11 Food Storage-Preventing Contamination from the Premises - C: Do not store containers of food on top of open trash can. Found chopped lettuce on top of trash can at prep area. Container was removed from trash can and placed on prep surface..

4-901.11 Equipment and Utensils, Air-Drying Required - C: Allow equipment to air dry before stacking as clean. Found stacks of containers wet.