BURGER KING #743

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 - multiple plastic lidded containers of Shredded Lettuce cooling in WIC with little change in temperature after 45 minutes, see temp chart for details. *CDI - PIC placed containers of lettuce onto to top shelf with lids left slightly open and spreading them out to improve the cooling rate. 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 .

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

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 - FRP to can wash separating from wall exposing interior wall. Repair.

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 - Sliced Tomatoes and Shredded lettuce well above 41F at 9:45AM labeled for 2PM discard time meaning items were removed from cold holding at 10AM. *CDI - PIC voluntarily discarded items.

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 - 2 metal containers with stickers and sticker residue. *CDI - PIC placed items into 3 compartment sink to be washed, rinsed and sanitized.

5-205.15 Maintain a plumbing system in good repair. *Observed - Leak from sanitizer dispenser. PIC has work order placed.

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 3 containers of sliced tomatoes and 1 container of cut lettuce with a discard time of 1 pm at 1:22 pm underneath makeline. CDI-PIC voluntarily discarded items.

6-202.13 Properly locate mechanical insect control devices. Observed bug light device by serving driving through window with single use cups underneath. PIC stated they would contact ecolab to relocate bug light device.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed open package of frozen, raw fish filets stored underneath opened frozen, raw chicken nuggets and filets. CDI-PIC corrected storage order and will hold opened fish filets in the back of the fry freezer that is separate and away from bags of fries. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed single-use cups by front counter with plastic sleeve near the bottom of the stack of cups. PIC moved sleeve cup to cover lip surface of cups.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed minor dark build up on the top section of one of the walls behind the dry storage racks near the mop sink.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P. Observed prep sink and 3 compartment sink drains without a 1 inch air gap above both floor drains. VR within 3 days to check status of air gap above floor drains of prep sink and 3 compartment sink.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard used for shelf lining in walk in freezer. EHS suggested using smooth, nonabsorbent, and easily cleanable shelf lining like hard plastic linings.

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 wall striping above dry storage and missing ceiling tile near register area in need of repair.

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 containers of sauce not labled. CDI. PIC labled the sauces.

4-501.11 Maintain equipment in good repair. Observed doors on Icee machine will not stay closed, PIC has a work order in for it,

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes stacked wet. CDI - Dishes were moved to 3 comp sink to be washed again.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed liquid egg at 46F in thawing container. Containers were taken out 2 hours ago. CDI PIC but containers in reach in cooler. 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 .

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 clear single service containers in storage unprotected. CDI PIC put containers in package. - 0

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food residues, debris, and build up along sides of fryers. Recommend higher frequency and more thorough cleaning throughout. -0.5 points-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures for cleaning vomit/diarrheal events. CDI - Written procedures were given to a reviewed with PIC. Post procedures in establishment. -0 points-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rear door open during inspection. Rear door does not have air blade to protect against insect entry. CDI - PIC closed rear door. -0 points-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with prepared foods while not wearing a hair restraint. -REPEAT- -0.5 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observes sliding doors open on dumpster. Keep sliding doors and lids closed when not in use to prevent rodent or insect infestation. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed clutter and discarded equipment in enclosure area. -0.5 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 sliced tomatoes cooling in walk-in cooler while covered and stacked four-high. CDI- tomatoes were uncovered and placed on one level to properly cool.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee preparing food while not wearing a hair restraint. CDI- employee put on hair restraint.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single-service lids and trays not inverted while stored. CDI- trays and lids were inverted.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean hood system above grill and fryers in 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. Clean dust from ceiling tile above prep station in kitchen area.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed lettuce cut today and put on tphc with thursday date marking label. Advised that if lettuce was to be held more than one day it would have to be properly cooled and labeled and todays items could not have a thursday sticker on container. CDI thursday label removed from items already sitting out.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed film of grease on pans stored as clean . CDI pans taken to be recleaned.

3-201.11 Use food from approved sources only. -P Per conversation with PIC and employees, ice cream machine is drained out, the mix is then bagged and placed in a metal container in the walk in cooler. After the machine as been cleaned, the bagged mix is then poured back into the ice cream machine. PIC stated that it is a corporate policy for all Burger Kings. RE-RUN is not permitted. CDI EHS discussed re-running is not permitted and PIC stated that moving-forward, they will discard mix when ice cream machine is cleaned. EHS will discuss with supervisor for long-term compliance.

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 4 containers of cut tomatoes held on TPHC with the incorrect time labels. PIC stated cut tomatoes were put on TPHC starting at 9 AM and discard time was 2 PM. CDI EHS discussed TPHC with the PIC and PIC fixed all labels during the inspection. Repeat violation.

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 tomatoes stored on the floor to prop the walk in cooler door open. Ensure to store food off the floor. CDI box was moved off the floor during the inspection.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility without QUAT test strips. Ensure to provide. Verification required.

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 Begin time was recorded incorrectly for cheese and lettuce. CDI- Time corrected. Assure all times are recorded correctly.

2-402.11 Use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee preparing food on line not wearing a hair restraint or hat.

2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observe one employee wash hands and turn faucet off without a barrier. CDI- Instructed, re-washed hands.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. One reach-in cold holding unit did not have a thermometer. CDI- Provided.

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

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. Facility in need of cleaning in NFCS areas (walls, exterior of equipment, etc)

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed a gap between handsink and wall. Caulk gap.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Eggs were recorded below 135F (see chart). CDI- Eggs discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Liquid eggs were recorded above 45F (see chart). CDI- Product opened and brougt to WIC to cool down. Lettuce was recorded above 45F (see # 31).

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 Observed lettuce recorded above 45F in WIC. PIC stated lettuce was just prepped. Lettuce was sitting in plastic tubs with lid on. CDI- Lid removed. Remove all covers and conduct active stirring/tossing of lettuce when cooling food products down. REPEAT

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Wash solution was dirty. Keep clean.

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 Observed lettuce recorded above 45F in WIC. PIC stated lettuce was just prepped. Lettuce was sitting in plastic tubs with lid on. CDI- Lid removed. Remove all covers when cooling food products down. REPEAT

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Flip top cooler containing hot dogs is missing a thermometer.

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

4-501.11 Maintain equipment in good repair. One gasket damaged.

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. Bottom of green shelving above 3 comp. sink soiled with grease-build up. Clean shelves. REPEAT.

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Observed handwash sink at drive through station unaccessible. Sink was in between a wall and tea dispenser. Furthermore, the paper towel and soap dispenser on the wall prevented employees from reaching in to wash hands with easy acces. PIC stated she will talk to facility managment about clearing access to sink. VR.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Prepped lettuce in WIC was recorded at a temp. above 45F (see chart). PIC stated lettuce was prepped at around 9:30am. At 2:30pm, lettuce was still recorded at 52F, thus failing to meet 4 hour cold-holding windown. CDI- Lettuce was voluntarily discarded. When cooling lettuce, use active stirring, open lids, and shallow pans.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed food on line being held on TPHC with a discarde time of 6:00pm but the food had been placed out around 1pm. Also observed lettuce at 2:15pm with a discard time of 2:00pm on bottom shelf. CDI- Lettuce discarded and times were fixed. REPEAT.

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 Observec lettuce cooling in WIC in plastic containers with lids on. Lettuce failed to meet cooling parameters (see # 18).

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Cups at front counter and drive through station are stacked but not in a way to prevent contamintion. Protect by keeping cups in orginal plastic sleeves.

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. Bottom of green shelving above 3 compartment sink has grease and debris buildup. Clean shelves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed onion chopper with debris on blades. CDI- Chopper taken to 3-compartment sink to be thoroughly cleaned. No points deducted.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed eggs holding at less than 135F. CDI- Eggs 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 Observed sliced tomatos and cut lettuce being held under TPHC. PIC stated items were prepped and immediatley put at prep line with a four hour hold time, thus they are not cooled down to 45F. Explained to PIC potentially-hazordous foods must be cooled down to 45F before TPHC starts. Also observed no written procedures of TPHC at facility. CDI- Written procedures were provided and explained to PIC.

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed bread being stored on floor. PIC stated they had a delivery in that morning and the bread was not yet stored away. CDI- Bread removed off the floor. No points deducted.

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 a lot of plastic bins with sticker residue stuck on them.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Observed some employee beverages stored on prep tables as well as employee sweater's and purses.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed lettuce covered in the walk in while trying to cool. Lettuce was 52F. CDI - lid was removed to facilitate cooling.

General comment 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed a squeeze bottle with water in it not labeled. CDI - bottle was labeled.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed an employee with a long ponytail and another employee not wearing a hair restraint. Make sure that hair restraints are effective and keep long hair pulled back.

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

4-501.11 Maintain equipment in good repair. - Observed split gaskets on the prep unit and the walk in cooler. Replace gaskets.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed tomato debris left on the tomato slicer, greasy film left on plastic hot holding containers and food debris left on metal pans and grate. CDI by removing all to be re-washed. 4-602.11 Equipment Food-Contact Surfaces and Utensils-(E) Clean equipment such as ice makers at a frequency necessary to preclude accumulation of soil or mold. Observed build up on the underside of the ice bin lid inside the drive through area.

.3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed chicken fries and chicken nuggets in a hot holding unit as low as 112F. Hot holding unit was not turned on. CDI by turning the unit on and voluntarily discarding both items.

_7-201.11 Store toxic materials to avoid contamination. -P. Observed sanitizer packets stored with clean utensils. CDI by removing packets from utensil storage area.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed a sanitizer bucket with wiping cloths stored on the floor underneath the prep sink.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.GENERAL COMMENTOBSERVED A COUPLE OF CONTAINERS STACKED WHILE WET. AIR DRY COMPLETELY BEFORE STACKING.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. OBSERVED SOME STICKY RESIDUE SUBSTANCE ON SHELVING RACKS ABOVE 3 COMP SINK. OBSERVED MULTIPLE GASKETS WITH FOOD DEBRIS PRESENT ON THEM. OBSERVED LABEL/STICKER RESIDUE ON A COUPLE OF DISH LIDS STORED AS CLEAN. OBSERVED SOME VENTILATION GUARDS IN WALK-IN UNITS WITH DUST ACCUMULATING ON SURFACE.OBSERVED MILDEW ON CAULKING AROUND 3 COMP SINK. KEEP ALL ITEMS CLEANED

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. OBSERVED DUMPSTER PLUG MISSING FROM WASTE CONTAINER OUTSIDE. HAVE WASTE SERVICE PROVIDER REPLACE MISSING DRAIN PLUG.

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.GENERAL COMMENTOBSERVED FRP SEALING STRIP MISSING FROM WALL NEXT TO CAN WASH. REPLACE MISSING SEALING STRIP.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.GENERAL COMMENTOBSERVED BETTER CLEANING NEEDED TO FLOORS IN HARD-TO-REACH AREAS OF KITCHEN.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articlesREPLACE MISSING LIGHT SHIELD ABOVE CAN WASH IN BACK KITCHEN.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. PfObserved food debris on salad spinner while stored as clean. CDI BY PIC RETURNING SPINNER BACK TO 3 COMP SINK TO BE WASHED.

4-901.11 Equipment and Utensils, Air-Drying RequiredObserved multiple plastic food containers stacked tight while still wet. DO NOT STACK UTENSILS OR EQUIPMENT UNTIL THEY HAVE COMPLETELY AIR DRYED.

4-602.13 Nonfood Contact SurfacesObserved sticky residue present on shelving racks above 3 comp sink. KEEP SHELVING RACKS CLEAN AND FREE OF STICKY/DUST BUILD-UP.