BURGER KING #719

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 2 squirt bottles in use with no labeling present. Ensure that all working containers of food are properly labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 3 flies present at the facility at the time of the inspection. Flies were not in contact with food or food contact surfaces. EHS notes that the bottom of the back door is deteriorating, ensure that back door is replaced so that all entry ways for pests are eliminated. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Back door of the facility is deteriorating leaving visible gaps between the bottom of the door and the ground. Ensure door is repaired or replaced. PIC stated that a work order is in for the door.

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 non food contact surfaces throughout the facility in need of cleaning. Food debris and residue was present on the surfaces near the fryers and fry hot hold basket. Observed soil and debris present beneath prep surfaces on shelving, and in-between equipment throughout the facility. Ensure that non-food contact surfaces are cleaned and maintained as clean.

5-205.15 Maintain a plumbing system in good repair. Hand sink closest to the office of the facility sprays so that water is getting on the floor rather than the sink basin. Ensure that the faucet flow of the sink is repaired so the water is caught in the basin.

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 low grouting present by the tile closest to the 3 comp and the drive thru. Ensure that the grout is repaired. Observed small chips in tiles and peeling floor tiles throughout the facility. Ensure that all floors, walls, and ceilings are made 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 the floors throughout the facility in need of cleaning, specifically underneath equipment, in the dry storage area, and in both the WIC and WIF. Ensure that floors are cleaned and maintained as clean.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone resting a top a prep surface. Ensure that employee items are kept in designated areas away from food and food contact surfaces, as well as non food contact surfaces. -CDI- Phone removed.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed a buildup of residue and debris present on the interior portion of the ice machine. Ensure that the ice machine is cleaned at a frequency to preclude the buildup of residue and debris. -REPEAT-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed 1 chocolate and 1 regular milk in the lowboy drive thru cooler above 41F. Ambient temperature of the cooler was 40F. -CDI- Voluntarily Discarded milks. -Points not escalated due to improvements in cold holding since last inspection- Ensure that all TCS foods in cold holding are maintained at 41F or less. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several squirt bottles throughout the facility with no labelling present. Ensure that all working food containers in the facility are labeled to identify the contents.

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 non food contact surfaces throughout the facility in need of cleaning. Food debris was present on the interior portion of the expo lowboy cooler, food debris and buildup was present on the interior portion of the hamburger freezer, food debris and residue was present on the surfaces near the fryers and fry hot hold basket. Ensure that non-food contact surfaces are cleaned and maintained as clean.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin present in the females restroom. Ensure that there is a covered waste bin present in the females restroom.

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 a small hole in the wall by the water heater in the rear of the facility. Ensure that the wall is repaired. Observed small chips in tiles and peeling floor tiles in the rear of the facility by the water heater. Ensure that all floors, walls, and ceilings are made 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 the floors throughout the facility in need of cleaning, specifically underneath equipment, in the dry storage area, and in both the WIC and WIF. Ensure that floors are cleaned and maintained as clean.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf- Observed no written vomit or diarrhea clean up procedures present in the facility. PIC could not provide procedures. -CDI- EHS provided vomit and diarrhea clean up procedures to PIC. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed a buildup of gray biofilm present in the ice machine. Ensure ice machine cleaning thoroughness and frequency is increased.

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 large containers of ambient prepped lettuce and tomatoes that PIC stated were prepped at 9:00 A.M. EHS took a temperature of the food items at 12:55 p.m. food was above 41F. Another temperature was taken at 1:00 p.m and ambient prepped foods were above 41F -CDI- PIC voluntarily discarded all food that missed the cooling window. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed multiple chicken nuggets in the HH drawer on the make line below 135F. PIC stated that it was because the drawer was not closed properly. -CDI- PIC voluntarily discarded. 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- Observed multiple packages of ham and multiple packages of shred cheese in the WIC above 41F. Ambient temperature of the WIC was 46F. PIC called cooler tech during the time of the inspection. All other TCS foods including Sliced cheese, Liquid Egg, and milk were at 41F or below. Whole tomato's and lettuce food were received at 41F or below. -CDI- PIC voluntarily discarded all out of temperature food. PIC kept the WIF door open to keep the ambient temperature down in the WIC until fixed. Cooler tech arrived and adjusted coolant levels and properly adjusted WIC. Ambient reading of 40F was recorded at the end of the inspection. 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 containers of lettuce below the make line with a discard time of 1:00 pm. Lettuce containers were still present below make line at 1:18 pm. Ensure all food is discarded at the end of the 4 hour window. -CDI- lettuce voluntarily discarded. 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 lettuce removed from refrigeration and placed into TPHC at 1:52 pm. The discard sticker present on the lettuce was 6:00 pm. Facilities TPHC procedures for lettuce are 4 hours. -CDI- PIC properly labeled the lettuce with a 4 hour discard time.

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 tomato’s and lettuce cooling stacked tightly in plastic containers with lids on. Tomatoes and Cut lettuce missed the cooling window of 4 hours. -CDI- PIC voluntarily discarded all foods that missed the cooling window. EHS educated PIC on best methods for cooling. 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 multiple squeeze bottles of different sauces at the make line with no label present. -CDI- PIC labeled unlabeled sauces.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 2 food employee with no head covering working with food in the back of the facility. Ensure all food employees are wearing hair restraints in the facility.

4-501.11 Maintain equipment in good repair. Observed condenser fan of the WIC not working at time of the inspection as well as a buildup of ice on the condenser in the WIC. Ensure all equipment is maintained in good repair. -CDI- Cooler Tech arrived during inspection and stated that coolant levels were adjusted and fridge will now function properly. Ambient temperature of 40F.

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 a buildup of food debris and residue present on the side of cooking equipment, side of the ice machine, rolling carts in the facility, and on shelving. Ensure non food contact surfaces are maintained clean.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed visible food debris on the blade of one knife and oil residue on the food-contact surface of a plastic scoop, both stored on the clean dish rack. CDI: Items were removed and taken to the dirty dish pit to properly wash/rinse/sanitize. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles of different sauces at the make line not labeled. Label all working containers of food.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed an opened box of pre-cooked chicken filets stored directly on the floor. PIC stated they did not have any food deliveries today. Keep food off the floor.

4-501.11 Maintain equipment in good repair. Observed a broken handle on one of the sliding doors of the freezer chest by the broiler. Observed sliding door of the same freezer chest not fitting correctly. Repair.

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 oil accumulation on the hood system above the fryers and also above the broiler. Contact hood cleaning system to prevent accumulation. REPEAT VIOLATION.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in the female restroom. Obtain a covered waste bin for sanitary products.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed pitcher of unsweetened ice tea left unattended and uncovered near the drive-thru since the beginning of inspection. CDI - PIC instructed food employee to cover with plastic wrapping. -1.5-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed compliance with exception to veggie patties hot holding at 124 degrees F. According to food employee present, product was prepared for hot holding at 11:30 AM. CDI - Product reheated for compliance. -0- 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.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead pest on floor under cooking oil waste tank. Remove. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee handling customer foods while wearing multiple protruding rings and bracelets. -0-

REPEAT VIOLATION: 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping cloths held in 3 buckets of sanitizer solution registering < 50 PPM QT according to test strips. CDI - Solutions discarded and refreshed with a concentration of 200 PPM. -0.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed various clean plastic food containers wet nested on shelf. CDI - Containers separated to allow for proper air drying. -0-

4-502.11(C) Maintain air thermometers in good repair and accurate. Observed reach-in unit without ambient air thermometer. -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 general cleaning needed underneath microwave (across from office), black biofilm build-up on non-food contact surfaces of frozen coke/fanta dispensing machine. Also observed heavy ice-accumulation on walk-in freezer door gasket and WIF condenser line. -0.5-

5-205.15 Maintain a plumbing system in good repair. Observed water leaks on fixtures of kitchen hand sink and 3-compartment sink. Repair. -0-

6-302.11 Supply toilet tissue at each toilet. - Pf. Observed female restroom without toilet tissue supply. CDI - PIC instructed employee to replenish toilet tissue. 6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed toilet seat in need of cleaning in men’s restroom. CDI - PIC instucted employee to thoroughly clean area. -0-

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 floor panels lifting inside of the walk-in cooler. Repair. 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 cleaning needed on floors surrounding and underneath cooking oil waste tank, soft drink station at drive thru and lobby and walls above prep sink. -0.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed TCS applicable foods cold holding > 41 degrees inside of prep unit. Refer to temperature chart. PIC advised that the products were being used for breakfast services. Unit’s ambient temperature recorded at 37 degrees F. CDI - Foods relocated to walk-in cooler/freezer to cool down. -1.5- 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.

REPEAT VIOLATION: 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 covered inside the walk-in cooler with 1 degree F change after > 20 minutes. CDI - Products vented to facilitate cooling process of foods towards < 41 F. EHS and PIC observed temperatures begin to decrease after 2nd 20 minute interval. -0.5- 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 held in sanitizer solution < 50 PPM QT. CDI - Solution discarded and refreshed with a concentration of 200 PPM. -0-

4-903.11(C) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service to-go food containers stored upwards on top of hot holding equipment. CDI - Top container voluntarily discarded by PIC, other containers inverted. -0-

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 surrounding cooking oil waste tank in need of cleaning. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal cell phone stored alongside single service food liners on shelving above prep line. 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 foods co-mingling and stored above resale foods inside of the walk-in cooler. -0.5-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food employee wash hands, re-contaminate them on faucet handles and then proceed to food preparation. CDI - Employee coached and properly washed hands. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed no paper towels available at hand washing sink right of 3-comp sink and observed dispenser unable to provide paper towels at 2nd hand washing sink next to prep sink. CDI - PIC replenished stations with paper towels. Towel dispenser at 2nd station appeared to have a low battery which had been changed by PIC during inspection. -1-

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 sliced tomatoes cooling covered with 0-1 F degree change in the WIC after > 25 minutes. CDI - Products vented to facilitate cooling process of foods towards < 41 F. -0- 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 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies and gnats in kitchen and dining space. Recommend treatment services through a PCO. -1-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several plastic food containers wet nested on shelf. CDI - Containers separated to allow for proper air drying. -0-

REPEAT: 4-501.11 Maintain equipment in good repair. Observed ice building up on WIF condenser lines. Repair.***No escalation of points due to different area observed. -0-

5-205.15 Maintain a plumbing system in good repair. Observed water leak at plumbing line, mid section below 3-compartment sink when station is in use. Repair. -0-

REPEAT: 5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash can in ladies restroom. -1-

REPEAT: 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 broken floor tiles at can wash. ***No escalation of points due to PIC demonstrating work order submitted and approved for repairs. -0.5-

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee thermos being stored on prep table near prep line. CDI: thermos was moved to employee designated area.

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 REPEAT Observed caramelized onions with a discard time of 5pm. Employee stated that onions were put out at 11:00 AM and get 4 hours for TPHC. Employee stated that he mislabeled with the incorrect time. CDI: Employee labeled caramelized onions with 3 pm to reflect 4 hour TPHC holding time. Points not increased due to TPHC procedures being followed and correct on all other items.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed container marked sanitizer with a peroxide disinfectant in it. CDI - chemical was disposed of by PIC and bottle was placed in dish area for proper cleaning. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies in kitchen and dining space.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee on prep line without a beard guard. REPEAT 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed multiple food employees with bracelets and watches being worn.

4-501.11 Maintain equipment in good repair. Observed shelving in WIC rusting.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash can in ladies restroom. REPEAT

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 broken floor tiles at can wash. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee car keys and cellphone being stored on prep surface near prep line. CDI: PIC moved items to employee designated area.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety - observed employee unable to name any diseases or symptoms of food-borne illness. Employee was also unable to give location where the information could be found. CDI - EHS educated employee on food borne illness and showed them where information was posted in facility. Recommended to PIC that training is reviewed with employees frequently, and whenever new employees start.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed employee going between prepping bacon and making sandwiches without changing gloves or washing hands. CDI - reviewed proper procedure with employee.

5-202.12(C) A self-closing, slow-closing, or metering faucet shall provide a flow of water continuously for at least 15 seconds. Observed metered faucet in men’s restroom only staying on for 8 seconds. Adjust/replace faucet to allow for 15 second flow.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee wearing same gloves between handling raw bacon and assembling ready to eat sandwiches. CDI - Employee was educated on changing gloves between tasks.

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: Found mozzarelle cheese with time stamp for TPHC from previous day brought back into WIC and held overnight. CDI- cheese discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed container marked sanitizer with a peroxide disinfectant in it. CDI - chemical was disposed of by PIC and bottle was placed in dish area for proper cleaning.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee on prep line without a beard guard.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple pans wet nested on shelf.

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 general cleaning needed inside equipment, inside freezers and gaskets and shelving where clean single-service articles stored.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash can in ladies restroom.

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 broken floor tile at can wash and general cleaning needed in hard to reach areas on floor of kitchen and behind equipment. Observed cardboard being used as floor covering near oil recycler.

General Comment: 2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety- observed employee able to name some reporting requirements and symptoms but signed written health policy did not include nontyhpoidal salmonella as reportable illness. CDI, updated employee health policy agreement and 2017 NC Food Code Adoption information emailed to operator.

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 facility did not have written vomiting and diarrhea cleanup procedure. CDI, sample procedure provided.

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 TPHC procedures not followed for caramelized onion, lettuce and Tomatoes. No discard time label identified on onions and facility marked greater than 4 hours discard time stamp on lettuce and tomatoes. CDI, labels corrected during inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies in kitchen and dining space.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food prep employee preparing food with watch.

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 general cleaning needed inside equipment, inside freezers and gaskets and shelving where clean single-service articles stored.

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 broken floor tile at can wash and general cleaning needed in hard to reach areas on floor of kitchen and behind equipment.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P- Observed some milk towards door of reach in cooler at 46 degrees F. CDI milk voluntarily discarded. Ambient air temperature of measuring 33 degrees F. Ensure unit not overstocked.

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 discard time exceeding 4 hours on time control shelf life hold time chart. CDI, discard labels 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 cut lettuce cooling in tightly covered containers. CDI, containers vented to facilitate heat transfer.

4-501.11 Maintain equipment in good repair. Observed leak at pipe below 3 compartment sink when sink emptied. Repair.

4-302.14 Sanitizing Solutions, Testing Devices - PF - Observed operator not able to locate chlorine sanitizer test kit. Vr required.

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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quat sanitizer observed at 100 ppm in three compartment sink. CDI. New sanitizer made and at proper strength.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Handsink observed being blocked by large handsink upon entry. CDI. Trash can moved.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Lettuce being shredded and prepped in prep sink next to hand sink while employees actively washing hands with no splash guard or barrier in place.

5-501.17 Provide a covered waste bin in female restrooms. No covered receptacle observed in female restroom.

4-602.11 (E)(4) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup inside tea nozzles. -1.5-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed exposed cup lips stored at the drive thru window. REPEAT -1-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food employee filling bottle for egg station in handsink nearest vegetable pre sink. CDI - PIC educated food employee that handsinks are only for handwashing. -1-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed exposed cup lips at drive thru window. REPEAT -.5-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed quat sanitizer test strips expired in 2017. CDI - PIC opened new pack that expires Dec. 15, 2018 and will order new strips. 4-603.16 Rinsing Procedures - C A rinsing solutions shall immediately follow a washing solution and immediately precede a sanitizing solution. Observed soiled pans pre-rinsed in rinsing compartment of 3-comp sink. REPEAT -.5-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the kitchen. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed uncut tomatoes and lettuce stored on the drain board of prep sink in the splash zone of handsink. Observed food under dripping condenser in the walk in freezer. Observed cut lettuce on tray stored on top of trash bin at the beginning of inspection. -1-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee cutting tomatoes and lettuce while wearing bracelet. -0-

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed one bucket with wiping cloth inside used for sanitizer stored on the floor under prep sink. -0-

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed one knife stored between two soiled sections of prep table between uses. -.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested plastic pans on the drying shelf. -0-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed paper cups and plastic cups stored in dispenser above the fill line with lip area exposed. -0-

4-501.11 Maintain equipment in good repair. Observed split gasket on walk in cooler door. 4-402.12 Fixed Equipment, Elevation or Sealing - C In areas subject to moisture, fixed equipment shall be sealed to the adjacent wall. Observed one handsink in the kitchen and one in the bathroom falling away from the wall and caulking in need of replacement. -0-

4-603.16 Rinsing Procedures - C A rinsing solution shall immediately follow a washing solution and immediately precede a sanitizing solution. Observed no rinsing solution in use while manually warewashing. -0-

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 preventer on hose bib with trigger nozzle attached. VR no later than 05/25/2018. -1-

5-403.12 Other Liquid Wastes and Rainwater - C Rainwater and other non sewage shall drain in accordance with the LAW. Observed standing water in the dumpster area with drainage areas blocked by debris. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken fries hot holding below 135F in the hot cubby. CDI- product was 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 the facility using TPHC for items such as cut lettuce and cut tomato without time documentation on site. CDI- documentation was provided and reciewed with operator today.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the top of the fryer hood, in-between the fryers, and on the blue metal soda storage rack in the back of the kitchen.

5-205.15 Maintain a plumbing system in good repair. Observed a minor leak at the plumbing underneath the 3 compartment sink.

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 the handsink peeling away from the wall in the mens restroom. 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 minor debris accumulation on floor around fryers. Improvements made since last inspection.

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 one container of salad stored at room temperature without a time stamp on it. CDI- timestamp added. Improvements made since last inspection.

4-501.11 Maintain equipment in good repair. Observed a reach in cooler door not creating an air tight seal when the door is closed. This cooler is located near the drive through window and contains milks and dessert pies.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation inside hot holding cubbies, on the tops of the fryer hood system, around the fryers, and on top of the hot holding cubbies.

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 damaged/missing tiles in the mop sink. 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 debris accumulation on the floor underneath the fryers.

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 time stickers with not time indicating when product was taken out of cold holding and when to discard. CDI-Products were labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen area. Recommended fly traps being placed in areas not around food.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed cups and cup lids not properly protected near cash register. Do not over stack cup and lid holder, or have shielded. REPEAT.

4-501.11 Maintain equipment in good repair. Observed damaged gasket to reach in cooler holding salad products. Needs repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grease buildup on fryer units, hood vents. Needs thorough cleaning of whole unit. Observed floors in the walk in cooler with buildup. Needs cleaning. Observed small buildup to sliding door of freezer. Needs cleaning.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed the wall by the drive thru with buildup. Observed buildup underneath the fryers. Needs thorough cleaning.

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 1 tub of lettuce with date incorrect. Lettuce had just been taken from cold hold and was labeled properly.

•4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. 4-203.12 Ambient air and water thermometers shall be accurate.- Observed reachin without ambient thermometer and 1 thermometer in reachin not functioning properly. Replace

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed unprotected coffee & soda cup lips. Sanitary dispensers are not holding properly, recommend sleaving cups.

4-501.11 Maintain equipment in good repair. Observed torn gasket on walkin door. Gave instruction.

5-205.15 Maintain a plumbing system in good repair.-P Observed leak in drain pipe at prep sink. Manager will contact maintenance.

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 missing grout at floor tiles in front of friers. 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Observed slight grease build up under friers. Gave instruction to regrout tile where needed and remove grease build up between frier legs.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed tomato slicer with food debris. Gave instruction to reclean.

6-501.111 Controlling Pests - PF Observed a couple of flies. Enhance fly control.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed tomato corer stored between wall and sanitizer dispenser over handsink. Removed to utensil storage area.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Assure single serve cups are held with lip within sanitary containers or are within plastic sleeves.

5-205.15 System Maintained in Good Repair - P Observed leak under prep sink. Gave instruction to repair.

7-201.11 Store toxic materials to avoid contamination. -P Observed spray bottle of window cleaner stored hanging above clean drainboard of 3-compartment sink.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups for ICEE drinks on customer service counter with lips of cups exposed. REPEAT violation.

Maintain utensils in good repair. Observed utensil handle to utensils burnt and unable to be cleaned. Also observed fryer basket broken.

General Comment- 4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed peeling stickers on inside of each compartment of 3-compartment sink making sink unable to be properly cleaned.

General Comment- Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed cracked floor tiles in front of walk in cooler.

2-303.11 Prohibition-Jewelry - C Observed staff members to be wearing hair band on the wrist and a staff member to be wearing a ring with a gemstone. Food handlers shall not wear items from the elbow down except for simple metal band rings worn on the fingers. -REPEATEnsure that staff members with nail polish or artificial nails wear intact gloves while handling exposed food or beverage.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed single service cups stored with the rims exposed. Cup rims shall be stored protected. -REPEAT Observed single service items impacted by leak or spray under the drink station drainline. Do not store single service items under or near the drainage pipes/fittings.

2-401.11 Eating, Drinking, or Using Tobacco - C Observed personal drinks to be improperly stored on food prep areas. -CDI Drinks were removed.

2-303.11 Prohibition-Jewelry - C Observed staff member working with food to be wearing a watch. Food handlers shall not wear any items from the elbow down except for simple metal band rings, with no cut-outs, gems, or in-lays, on the fingers.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed some single service cups to have the plastic sleeves pulled down such that they are not properly protecting the lips of the cups. Keep the sleeves up over the cups such that the lips of the cups are protected.

6-305.11 Designation-Dressing Areas and Lockers - C Observed personal item (lotion bottle) improperly stored on top of a tea urn. Keep personal items stored away from commercial/customer items. -REPEAT6-202.11 Light Bulbs, Protective Shielding - C Observed unshielded light bulbs in the storage area near the walk-in door and the ice machine. Properly shield all light bulbs or provide shatter resistant bulbs.

3-307.11 Miscellaneous Sources of Contamination Observed bags of hamburger patties left open in the freezer. Always close the bags back down once they are opened. -CDI Bags were rolled shut.

4-901.11 Equipment and Utensils, Air-Drying Required Observed wet stacked plastic containers. Do not wet stack items. They must air dry. Do not towel dry items.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing Observed some single service cups to have the plastic sleeve rolled partway down exposing the rim of the cups or not to have the sleeve on them at all. The sleeves must be on the plastic cups.

4-501.11 Good Repair and Proper Adjustment-Equipment Observed pipes leaking at the handsink and also a small leak under the 3 compartment sink. Ensure that all pipes are in good repair.

6-305.11 Designation-Dressing Areas and Lockers Observed personal item (handbag) improperly stored on a shelf with customer service items. Do not store personal items with customer service items.