BURGER KING #717

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Several pans and containers on clean dish shelf had visible food or grease residue on them. Food-contact surfaces of equipment and utensils must be cleaned to sight and touch. CDI - zItems moved to 3-compartment sink to be washed. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 3 eggs in hot holding measured 115-125F. TCS foods in hot holding shall measure at least 135F. CDI - PIC discarded eggs that were below 135F. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Carton of pasteurized eggs on line measured 54F. TCS foods in cold holding shall measure 41F or less. CDI - PIC added ice to container and will keep them in ice bath in future. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.11 Maintain equipment in good repair. Replace torn gasket on freezer door on line. 0 pts.

6-301.11 Provide soap for handwashing at each handsink. - Pf. Observed empty soap dispenser in men’s restroom. CDI - Employee restocked with new soap pump. -0-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed container of peroxide multi-surface cleaner stored above soft drink syrup sweetener. CDI - Employee removed toxic chemical to prevent contamination. -1-

4-601.11(C) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy food debris inside interior surfaces of oven. Discussion with PIC revealed that cleaning is typically conducted during night shift but was missed. Increase cleaning frequency and maintain clean. -0-

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. Observed tiles throughout kitchen in need of re-grouting. Discussed with PIC revealed that this location is approved for remodel starting in December of 2025. REPEAT VIOLATION: 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 flooring behind kitchen cooking and refrigeration equipment in need of cleaning and vent covers above whopper station in need of cleaning. -0.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed black forest ham temping at 48 F in the walk-in cooler. Also observed reach-in unit unable to maintain TCS products < 41 F. From discussion with PIC, black forest ham was pulled from the walk-in freezer yesterday night and items in the reach-in unit had been placed into the unit at 9 AM. CDI - Black forest ham voluntarily discarded, remaining items transferred to the walk-in cooler to cool down towards < 41 F. Unit turned off and PIC contacted maintenance for repairs. -1.5- Verification visit is required. 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.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in the walk-in freezer and vent covers above whopper station in need of cleaning. CDI - PIC instructed employee to clean up areas. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed bag of ketchup being stored in hand sink. CDI: Item was removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed container of liquid eggs being stored in frozen container above 41F. CDI: Item was voluntarily discarded. All other cold holding was correct. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(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 sliced cheese being held on TPHC for 4 hours with a discard time of 1pm at 8:45 am. PIC was able to confirm item was removed from cooler at 8:30am. CDI: Discard time was corrected.

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 0.02F/min inside 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 .

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 food debris build up on hot holding drawer equipment and reach in freezers. Clean as needed.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed facility’s written procedures only indicating hold times. CDI: PIC filled out the TPHC procedure sheet during inspection. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 onions, and pepper mix being held on TPHC without time labels. CDI: PIC placed time labels on items. REPEAT

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 bread being stored on the floor inside walk in freezer.

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 reach in units throughout the establishment with build up of food debris. Clean as needed.

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 throughout facility and wall at 3 compartment sink in need of cleaning.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed towel dispenser unable to provide paper towels. CDI - PIC changed dispenser batteries. Paper towel now dispensing. -0-

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 multiple flat sheet pans (stored as clean) with food debris and greasy to the touch. CDI - PIC relocated utensils to 3-comp sink for W/R/S. -1.5-

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 compliance on time stamps with exception of shredded lettuce that had been taken out of the walk-in cooler an hour prior to inspection. CDI - Time stickers placed on food. -0-

6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed personal bottled beverage co-mingling with packaged retail foods inside of reach-in freezer under fryer station. CDI - Beverage removed. -0-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee washing hands then proceeding to turn off faucet with bare hand. CDI: PIC demonstrated a proper hand wash to employee and then employee rewashed hands, using paper towel as a barrier to turn off faucet.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few containers stored as clean and wet stacked.

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 and splash on walls throughout facility. Observed build up on floors at wall joints and under equipment. Floors needing general cleaning in hard to reach areas. Observed moderate dust accumulation on ceiling vents. Keep clean. REPEAT Points not escalated due to improvements from last inspection.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at handsink in men's restroom. CDI: Employee restocked dispenser with soap.

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 dicer and slicer (stored as clean) with food debris present. CDI: Employee took both pieces of equipment to 3-comp sink for W/R/S.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed sausage patties cooked from raw with a final cook temperature of 143F. CDI: PIC continued to cook sausage and temperature reached 180F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 deli ham sliced being held on prep line at 63. REPEAT. PIC voluntarily discarded. PIC stated that they no longer hold the ham on TPHC and now use temperature control for it. Points de-escalated due to improvement and less severity due to one item being out of compliance.

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 Employee putting time stickers on TPHC food upon arrival to facility. CDI: time stickers placed on food.

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 debris and food in slide tray hot holding units. Keep clean

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors left open. Keep closed when not in use.

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 and splash on walls throughout facility. Observed build up on floors at wall joints and under equipment. Keep clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 several TCS foods held in unit over 41 degrees F and above. See temperature observation chart. PIC unable to verify foods in unit from yesterday were out of temperature and TCS foods held in unit between 46-49 degrees F such as ham, cheese, creamer, egg mix voluntarily discarded and denatured by PIC. Employees stated that door was proper open from morning and PIC, Jerry, stated WIC had sensor issue in past. Ambient air temperature of unit measured 35 degrees F and observed foods. cooled to below 41 degrees F by end of inspection. Ensure regular monitoring to ensure TCS foods maintained at 41 degrees F and below.

3-501.19(B)(2) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Ready to eat cut or chopped TCS produce or opened TCS hermetically sealed food that begins TPHC at 70 F or less, must remain at or below 70 F during the 4 hour time as a public health control period and be marked with the discard time. Observed ham held using TPHC removed from time control and employee placed back in unit to cool. CDI, ham voluntarily discarded.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed container of grease cleaner stored over tarter sauce on dry storage rack. CDI, cleaner removed from facility.

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 cut tomatoe cooling at 47 degrees F at 10:47 and lettuce at 51 degrees F in tightly covered containers in walk in cooler. AT 11:50 lettuce was at 51 degrees F and tomatoes was at 46 degrees F. Cooling rate calculation indicated method not effective to rapidly cool food. CDI, covers partially removed from containers to facilitate heat transfer.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed box of chicken stored on ground in WIC.

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

2-301.14 When to Wash - P - Observed employee touch trash can then proceed to handle drink single-service container. CDI by instruction.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed whip cream held in insulated container at 50 degrees F. CDI, whip cream relocated to cool.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a 2 small flies near back prep sink in back of kitchen.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed black trays wet stacked on storage rack.

4-602.13 Nonfood Contact Surfaces - C - Observed debris accumulating on shelving behind front counter and next to clean single-service articles. Observed general cleaning needed around fryer unit and outside of flour container.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed floor tile damage at base of canwash. Repair.

6-305.11 Designation-Dressing Areas and Lockers - C - Observed personal food stored on top of consumer food on walk in cooler.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Condenser in freezer is causing buildup of ice in walk-in freezer. Repeat violation.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Lid damaged on outdoor dumpster and no longer tight fitting. Repeat violation.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Condenser in freezer is causing buildup of ice in walk-in freezer.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Lids observed torn off of cardboard dumpster. Replace lids.

2-301.14 (G) When to Wash - P Food employees shall wash hands between handling raw and RTE foods. Observed food employee load raw hamburgers in flame broiler and then begin packing food in to-go bags without handwashing. CDI - Hands washed and food employee educated on when to wash hands by EHS. -2-

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 procedure in place that states food shall begin at 45F. NC has changed to cold holding foods at or below 41F. VR no later than 05/03/2019 to ensure TPHC variance has been submitted to State for revision to current regulations. -0-

4-502.13 Single-use and single-service articles may not be reused. Observed cardboard boxed used for tartar sauce and other sauce storage. -0-

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed buildup in rinsing compartment of 3-comp sink while manual warewashing taking place. -.5-

2-301.14 Wash hands after activities that contaminate them. -P Observed food employees handling payments at the front counter and drive thru windows, go in and out of walk in cooler and then resume plating exposed hash browns at serving line and cooking food for customer orders without handwashing. Hash brown touching exposed hands and falling back in bin at line. CDI - PIC educated employees about when to wash hands. Hands were washed. -2-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed leaking condenser in walk in freezer and ice buildup on food boxes below. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hair restraint on food employee plating has brown at service line. -0-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored in sanitizer bucket with sanitizer less than 100 ppm quat concentration. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested plastic pans on drying shelf to the left of the walk in cooler. -1- REPEAT

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed unwrapped, overstacked cups at the drive thru window. -0-

4-501.11 Maintain equipment in good repair. Observed broken door on cabinet near lobby drink dispenser. Observed pitting on prep sink faucet in kitchen. -0- 4-502.11(A) Maintain utensils in good repair. Observed cracked ice scoop in use today.

6-501.111 (D) Controlling Pests - PF Premises conditions shall prevent insect harborages. Observed standing water near drainage grate in the dumpster corral. CDI - PIC moved stack of 5 gallon buckets blocking the drain. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked plastic pans on the shelf to the left of the walk in cooler. -.5-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Crumbs in gasket of low prep cooler at front counter; build up on shelves in walk in cooler. Clean all.

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. Crumbs and debris on floor in walk in freezer. CDI - Cleaned during the inspection.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P-Observed quat sanitizing solution not at the proper strength-CDI-Sanitizer was redon to the proper strength

4-901.11 Equipment and Utensils, Air-Drying Required - C-Observed wet stacking of utensils-CDI-All utensils were rewashed and sanitized

4-904.11 Display and handle single-use and single-service articles to prevent contamination.-Observed single service cups stacked above rim of dispenser without protection-CDI-Cups were placed inside plastic for protection. Observed food trays stored on unclean shelving-CDI-Trays discarded and shelving cleaned

. . . -4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-CLean ovens, gaskets, shelving inside walkin and reachins. Clean fryer area and freezer at the grill

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.-Dumpster lids opened-top and sides

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 Company TPHC procedures states lettuce and tomatoes may be held for 4 hours; lettuce and tomatoes on make line labeled with discard time more than 5 hours in the future. CDI - Times corrected; PIC verbally coached staff on correct procedure.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Chili cooling in pan with the lid on in the walk in cooler. CDI - Lid removed to allow more rapid cooling.

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 One employee recontaminated hands after washing by touching the faucet handles with bare hands to turn water off. CDI - Verbal correction.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Lettuce cooling in container with lid on in walk in cooler. CDI - Lid removed to allow rapid cooling.

6-501.111 Keep the premises free of insects, rodents, and other pests. One live roach in kitchen. CDI - Staff killed and removed roach; PIC produced invoices from pest control service from 2 days prior. Cdontinue working with pest control service provider to eliminate pests.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Minor dark build up on interior surfaces of ice machine. CDI - Staff cleaned during the inspection. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P One food pan sotred as clean with sticker residue on the outside. CDI - Sent to dish area for reprocessing.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Pulled pork dated "8/29 - 9/5"; the correct discard date should be 9/4. CDI - Discard date changed to 9/4.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Single service cup lids unprotected and contacting inside of prep sink. CDI - Lids discarded.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. One light sheild missing ove the fryer station. Replace.

2-301.14 When to Wash - P. Hands shall be washed between glove changes. Observed a food employee change his gloves without a handwash in between. CDI- food employee washed his hands befgore returning to work.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. All potentially hazardous ready to eat foods shall be cold held at 45F or below. Observed sun glow butter cold holding at 70F in a plastic container on the counter. CDI- sun glow butter was voluntarily discarded. CDI by instruction.

General Comment: 3-501.19 Time as a Public Health Control - P,PF. All recordings of time as a public health control shall be maintained correctly. Observed no time label on the tater tots. CDI- remaining tater tots were voluntarily discarded. Time was recorded for the next batch of tots.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed two sanitizer buckets without sanitizing solution. CDI- sanitation solution was raised to 100ppm.

3-307.11 Miscellaneous Sources of Contamination - C. Observed tartar sauce on top of the containers of tartar sauce in the dry storage. R.

. 6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Observed an employee drink being stored with the bread in the dry storage room. R.

3-307.11 Miscellaneous Sources of Contamination - C. Observed an open container of tartar sauce being stored beneath another closed container of tartar sauce. CDI- open container of tartar sauce was voluntarily discarded.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed the handle of the salad scoop and the handle of one knife to be melted and rendered non easily cleanable.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Observed an employee drink being stored on the soft drink dispenser table at the drive up window. CDI- employee drink was moved to the bottom shelf. R.

All food employees shall wear an effective hair restraint in order to prevent contamination. Observed an employee working with food without a hair restraint. CDI- employee put on a hat.

All food contact surfaces shall be easily cleanable and in good repair. Observed broken fryer baskets. Observed melted handles on the knifes being used to prep sandwiches.

All employee beverages shall be stored in a designated area. Observed an employee drink being stored on the vegetable wash sink. CDI- drink was voluntarily discarded.