BURGER KING #702

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed lettuce and tomatoes cut and prepped at 6:40am holding above 41F during inspection. See temperature chart. Cooling methods insufficient to support proper cooling. See violation 33 for further details. CDI - All items voluntarily discarded. 1.5 pts. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 and tomatoes cooling since 6:40 while in covered, stacked plastic containers in WIC. Both items missed the cooling window. CDI - All items voluntarily discarded. REHS and PIC discussed proper cooling methods. REHS provided ambient cooling poster. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies throughout kitchen during inspection, including crawling in a bag of croissants. Croissants voluntarily discarded. More frequent or thorough pest control necessary. Repeat. 1 pt.

6-303.11 Provide required lighting intensity. Observed lighting in WIC very dim during inspection. 10 foot candles required. 0 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot sandwiches with TCS food (sausage, cheese, egg, ham) holding below 135F. CDI PIC voluntarily discarded. Will be moving premade sandwiches and burgers that are placed in hot shoot to TPHC, block time. 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 .

REPEAT 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. 2 containers of cheese and one container of BBQ meat held on time from last evening, in WIC stored in service. After 4 hour window expires, items on TPHC must be discarded. VR required for long term compliance

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly flying around in back prep area.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed whopper junior patties reach a maximum temperature of 150F. PIC adjusted grill temperature. After grill temp was adjusted, patties hit a cook temp of 158F. CDI: Patties were discarded.

REPEAT 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 2 containers of American cheese with discard times of 2:30pm at 9:45am. CDI: Items were voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed sliced tomatoes cooling at a rate of 0.06F/min in containers covered with lids. CDI: Lids were vented For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in 50ppm quat. CDI: Bucket was changed.

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 spicy sauce and 2 containers of Swiss cheese being held on TPHC with discard times of 3pm. PIC was able to confirm items were placed on TPHC at 7am. CDI: Time labels were adjusted to discard at 11am.

REPEAT 4-501.11 Maintain equipment in good repair. Observed bottom of 3 compartment sink leaking. Repair. Points not escalated due to previous violation corrected.

REPEAT 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 and hot holding drawers. Clean as needed.

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 floors, walls and ceiling vents throughout facility in need of cleaning.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee begin to don gloves with out a hand wash before. CDI Food employee was redirected to wash hands then don new gloves.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink. CDI PIC replaced paper towels.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed carton of liquid eggs holding above 41F with no known last time of 41F and below. CDI PIC voluntarily discarded. 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 .

4-501.11 Maintain equipment in good repair. PIC stated one of the RIC near drive through window is broken and has repair order in. Currently not being used.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - REPEAT - Observed food residue and debris build up on the interior of refrigeration units. Clean and increase cleaning frequency to maintain clean.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid open on 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. - REPEAT - Observed floors and walls in need of cleaning throughout facility, with emphasis on hard to reach areas underneath and behind equipment. Clean and increase cleaning frequency to maintain clean.

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 five trays of sliced tomatoes cooling at an insufficient rate (0.04F/min) while covered and stacked in walk-in cooler. Per PIC, tomatoes were placed in tomatoes around noon. - CDI - EHS discussed cooling methods with PIC. PIC unstacked and uncovered tomatoes to facilitate better heat transfer. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed various squeeze bottles of condiments lacking labels.

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 lining shelving in walk-in freezer. Do not use cardboard to line shelving due to being unable to clean cardboard. Remove cardboard.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - REPEAT - Observed food residue and debris build up on the interior of refrigeration units, on counters, and on shelving throughout facility. Clean and increase cleaning frequency to maintain clean.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - REPEAT - Observed floors and walls in need of cleaning throughout facility, with emphasis on hard to reach areas underneath and behind equipment. Clean and increase cleaning frequency to maintain clean.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee glasses and glasses case stored above food prep surfaces and beneath hot hold warmers. Store employee belongings away from food and food contact surfaces.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf No vomit/diarrhea clean up policy at establishment. CDI - PIC given sample policy for establishment to use. 0 pts. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Tray used to hold burgers have grease buildup on them and are stored as clean. Acquire new pans if these are not easily cleanable. CDI - PIC threw away trays. 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 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Bottom of ice cream machine bin had visible moldy buildup on it. Clean ice cream machine more frequently.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee observed with bracelet and watch on wrist. Food employees shall not wear jewelry on their hands or wrists. 0 pts.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Establishment uses a chlorine based sanitizer to clean ice cream machine, but does not have chlorine test strips. VR - Verification required within 10 days that establishment acquires chlorine test strips.

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. Cleaning necessary on cooking/hot holding equipment/inside refrigeration throughout establishment. Clean non food contact surfaces more frequently. REPEAT

5-205.15 Maintain a plumbing system in good repair. Hand washing sink is leaking onto floor. Repair leak. 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Some broken floor tiles present throughout kitchen. Repair/replace broken floor tiles. // 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 floors throughout establishment/ especially underneath equipment. REPEAT

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 nuggets hot holding below 135F. CDI, item discarded by employee.

Repeat: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in back area where trash bins are stored. Bins need to be emptied and and maintained clean to avoid attracting pests.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed tongs stored with handles inside frozen patties. CDI, item removed.

Repeat: 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 grease build up on vent hood, around prep equipment, and fryers. Need cleaning.

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 soiled ceiling tiles and ceiling vents throughout facility. Observed soiled floors under equipment and prep areas. Need cleaning.

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 mark on lettuce and tomato on prep line. CDI, items discarded by PIC.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI Observed no thin probe thermometer. Verification required.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in back storage area.

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 grease on surface of prep equipment, under vent hood, and fryers. Need cleaning.

5-205.15 Maintain a plumbing system in good repair. Observed loose hand sink in men’s restroom. Need fixed to wall.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed damaged lid on dumpster. Need repaired. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed waste behind dumpster. Need cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed spoiled floors in kitchen. Need cleaning.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written procedures. CDI, EHS educated PIC on new requirement.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed spoiled utensils stored as clean. CDI, items removed for Wash/Rinse/Sanitize.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed lettuce at 44F. PIC states lettuce has been cooling since this morning, around 8-9AM. CDI, item discarded by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salad cold holding at 45F. Observed internal temperature of unit at 45F. CDI, items discarded by PIC. EHS advised facility not to store items at reach in cooler until repaired.

Repeat: 3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed lettuce cooling in overpacked, covered container. CDI, item discarded by PIC. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed internal temperature of reach in cooler at 45F. Verification required.

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 grease build up at vent hood. Need cleaning.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand wash sink. CDI, paper towels provided by PIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled lettuce and tomato slicer. CDI, items removed for W/R/S.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed no change in temperature of lettuce. CDI, food placed in smaller containers to cool.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hash browns hot holding below 135F. CDI, food reheated to 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salads cold holding above 41F. PIC states salad was prepared that morning. CDI, item placed in walk in to cool. Salad reached 41F by end of 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 Observed lettuce cooling in deep covered container. CDI, portions reduced and uncovered in walk in cooler.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed lettuce and tomato slicer stored on floor.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed no backflow device at mop sink. Verification Required.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build up around ice chute in ice machine. CDI,

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed final cook temperatures for chicken patty and burger patty at 148 and 128 respectively. CDI, items discarded by employee.

Repeat: 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed lettuce cooling at inadequate rate (.11/min). CDI, containers uncovered and put in ice bath.

Repeat: 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 cooling in covered and stacked containers. EHS discussed cooling solutioins with PIC, including placing lettuce in uncovered sheet pans and no stacking.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed lettuce that was not cooling within the time parameters. CDI-The lettuce was moved to the walk in freezer to quickly cool to the correct temperature.

3-501.15 Cooling Methods - PF Observed lettuce cooling in large containers that are tightly wrapped. CDI-The wrapping was undone, and explained the containers need to be less filled.

5-205.15 Maintain a plumbing system in good repair. Observed leaks coming from the plumbing of the hand sink. Have repaired.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on the dumpsters outside. CDI-The doors were closed. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed buildup around the outside dumpster area. It appears to be grease. Have cleaned.

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 cleaning needed to the floors of the facility especially around the cooking equipment and ceilings. Have cleaned. REPEAT.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed a red sanitizer bucket being stored on the ground during the start of the inspection. CDI-The bucket was put onto its hook at the ovens.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed equipment air drying on the racks above the 3-compartment sink. The racks are in need of cleaning. Have cleaned.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed two boxes of single service cups being stored on the ground in the dry storage room. Have put onto shelving.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the blue shelf in the walk in cooler, the insides of the reach in freezer and the upright reach in freezer near the fryers, and the mop sink. Have cleaned. 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 cleaning needed to the floors around the cooking equipment and under prep lines. Have cleaned. REPEAT.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed whopper jrs come out of the oven completely raw. According to company policy, when this happens the product should be discarded. CDI-The product was discarded. A final cook was not taken. *It was determined that the burgers ended up being overlapped in the cooking process which can cause the product to not cook thoroughly. All other items cooked in the oven met correct temperature requirements.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in the facility. Manager stated that they will contact pest control.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the clean equipment rack. Ensure equipment is fully air dried prior to stacking.

4-501.11 Maintain equipment in good repair. Observed damaged gasket to the small reach in freezer. Have replaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the shelves in the walk in cooler, and the two reach in freezers. Have cleaned. 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 cleaning needed to the floors around the fryer units. Have cleaned.

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 incorrect times for the cheese on the prep line. The product was brought out at 5:30am and had a discard time of 12pm. CDI-A new time sticker was placed onto the container to indicate the product being discarded at 9:30am.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the small reach in freezer. Have cleaned.

5-205.15 Maintain a plumbing system in good repair. Observed leaks coming from the faucet of the prep sink, and leaks coming from the piping in the walk in cooler. Have repaired.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw bacon was stored over pre-cooked chicken patties and pastuerized eggs- bacon moved to the bottom shelf to correct.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some debris in the ice bucket and on the tomato slicer today.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Food was being leaked on in the walk in cooler today- lettuce discarded to correct. Pan placed under leak and other foods moved away from this area. Repairman onsite and leak slowed during visit. VR in 10 days for permanent fix.

4-501.11 Maintain equipment in good repair. tomato chopper has bent metal and nees to be replaced, or have that piece replaced. Tape on cabinet.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 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. Gapped floor tile near the prep sink, cracked tiles, and missing grout need to be repaired. Observed some holes in the walls throughout the kitchen and gaps around the metal baseboard. Peeling paint on the window frame to the office and peeling ceiling tiles near the charbroiler. Build up present on floor drains.

6-501.110 Using Dressing Rooms and Lockers - C Cell phone on make line today- moved to the office to correct.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed two open employee drinks on prep surfaces- discarded by staff to correct.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed liquid egg at >45F. Recommend filling out a TILT sheet and timing this product as discussed. Egg discarded today to correct.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed a staff member handling food with no hair restraint, employee also had a wrist watch on while handling food. Observed staff scooping ice and food with artificial nails on and no gloves on.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two buckets at <150ppm today- refilled to correct. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed buid up on the drive thru straw container and single use wrap shelves on the line.

4-501.11 Maintain equipment in good repair. Observed a torn gasket on the low boy, torn black plastic on both bread toasters, gap on the burger chest freezer

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on warmer drawers, spray arm to hood, lower part of fry holder, fryers, etc.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed the garbage dumpster top lid open today.

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. 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 build up on the floor at the fryers and behind the drivethru area. Observed bent and soiled floor drain covers. Observed loose and gapped metal on walls throughout kitchen and storage. Observed dust build up on ceiling, wires, and menu display that is over food pass through.

Observed a covered employee drink stored on the prep/line counter today- discarded by staff to correct. Keep these stored on a low shelf where if they spill, they will not contaminate restaurant items. 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.

Observed breakfast burritos stored at <135F in the warmer today- burritos discarded during inspection and warming drawers will be used instead to store these. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P

Observed lettuce, cheese and tomatoes with an expiration time of 2pm when they were set out at 9AM- expiration time changed to reflect only 4 hours. 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 build up on the green airdrying rack today. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.

Observed build up on warmer drawers, on top of toaster, and around the hashbrown area. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed low grout in areas of the kitchen today. Observed build up on the floor at the fryers. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 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 a broken light shield in the walk in freezer. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build-up inside ice bin next to ice machine and in ice bin at drive thru window. Clean 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris/residue build-up inside microwave oven. CDI by cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chili in prep cooler >45F. CDI by voluntary discard by PIC.

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 tomatoes on line not marked for time. Observed shredded cheese, and cheese sauce on line not marked for time. CDI by marking for time. Follow written procedures for TPHC.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizing solution in 3 compartment sink testing > 400ppm. Observed sanitizing solution in buckets testing > 400ppm. CDI by refilling and testing at 300ppm.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed wet stacked plastic pans on the drying rack. Allow to air dry prior to stacking.

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

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed employee touching cheese with bare hands while stocking line prep area. CDI - discard of cheese contacted with bare hands; discussed proper glove use with ready to eat foods.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed mens restroom without hand towels. CDI by adding hand towels.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw bacon stored over ready-to-eat cheese, ham in prep cooler. CDI by removing bacon from cooler and placing in walk-in cooler.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer compartment at utensil sink testing at 0ppm QAC. Establishment has no QAC sanitizer on site. CDI by mixing chlorine sanitizer at 100ppm. PIC will obtain QAC sanitizer from supplier.

.3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored in sanitizer buckets with 0ppm QAC sanitizer.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust build-up on HVAC return vent covers located above the prep cooler.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee coat stored on work surface in kitchen. Store personal items in designated area away from food service areas.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - C Clean food contact surfaces and utensils as frequent as needed to prevent the accumulation of soil and debris. Observed black residue build up on the ice machine shield.

•3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed multiple items such as cheeses and meats in the walk in cooler at temperatures more than 45F, as denoted by the chart above. All TCS foods must be keep at temperatures of 45F or less. CDI: PIC questioned employee who stated they had left the door open for an extended period of time thought to be around an hour to move things out for prep. Instructed PIC to not allow employees to keep the door open for extended amounts of time due to high ambient temperatures outside of the walk in may be the cause of the temperature rise. Walk in was observed to be properly cooling before leaving.

7-102.11 Common Name-Working Containers - PF Observed a bottle labeled degreaser that containted a substance other than the labeled. CDI by PIC removing the bottle. 7-201.11 Separation-Storage - P Observed bottle labeled degreaser but containing a different, unknown substance stored above single use items such as bags. CDI by PIC removing bottle.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils shall be cleaned at a frequency to prevent buid up of dust, food debris or residue. Observed food racks in the walk in cooler in need of cleaning due to build up of debris.

5-501.113 (B) Outside dumpsters and waste receptacles shall be kept closed with tight fitting lids or doors. Observed the dumpster with the top lid open. CDI by PIC closing lid.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Keep floors, walls, ceilings, attachments such as soap dispensers in good repair. Observed floor tiles that need regrouting near the ice machine, as well as a baseboard near the ice machine that needs repair. Observed missing tiles in the can/mop wash area.

2-301.14 When to Wash - P: Observed an employee go to dining room and did not wash hands upon reentering the kitchen. CDI-employee washed hands

3-501.19 Time as a Public Health Control - P,PF: Observed lettuce not being marked properly. Time was not on containers.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C: Clean shelves near broiler. Repair/replace rusted shelves in walk in cooler and storage area.

6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Regrout floor tiles in kitchen area and where needed. Replace missing baseboard tile under 3 comp drainboard.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P: Various insert pans and utensils stored dirty. Must clean all dishes so that they are clean to sight and touch. Verification needed.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Sandwich ham 68F. Did not have a time posted on this product at time of inspection. CDI-discarded

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floor under fryers.6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Repair broken/missing floor tile in front of fryers.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - PMaintain chlorine sanitizer at 50-200ppm. Observed several buckets with dirty solution and/or 0ppm. CDI by instruction; buckets changed.4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - PAll food contact surfaces shall be clean to sight and touch. Observed several trays, pans, utensils etc. with greasy residue and tomato slicer with food residue. Also observed several containers partial labels and label residue. CDI by instruction; items placed at 3 compartment sink to be rewashed.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - PProperly label all potentially hazardous, ready to eat foods with the date opened/prepared or discard date. Foods may be kept for a maximum of 7 days. Observed container of pulled porked labeled with 10 day hold time and product was past 7 days. CDI by discarding.

3-501.19 Time as a Public Health Control - P,PFProperly follow approved time as a public health control procedures. Observed container of lettuce at prep line across from fryers past 4 expiration time. CDI by discarding.

4-202.11 Food-Contact Surfaces-Cleanability - PFMaintain all equipment and utensils in good repair. Observed dented metal pans, broken strainer, severely stained/scratched/melted plastic slider containers and inserts. CDI by instruction; replace as needed.

5-205.15 System Maintained in Good Repair - Maintain plumbing and sinks in good repair. Observed small leak from base of hand sink.

6-201.11 Floors, Walls and Ceilings-Cleanability - CMaintain floor in good repair to be smooth and easily cleanable. Observed missing/damaged floor tiles with standing water in middle of kitchen. Observed grout missing in between tiles throughout kitchen.6-201.16 Wall and Ceiling Coverings and Coatings - CPatch small holes in walls in several areas of kitchen.6-501.12 Cleaning, Frequency and Restrictions - CSome general cleaning needed of floors and walls throughout.

6-202.11 Light Bulbs, Protective Shielding - CProvide shatter proof bulbs or properly shield lights in kitchen. Observed one light over 3 compartment sink/prep line with out cover.