BURGER KING #723

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee fail to wash hands after coming from break room before putting gloves on. CDI- EHS discussed with food employee and PIC, PIC washed hands properly before donning gloves. Observed food employees fail to wash hands before donning gloves to engage in food prep and exposition. CDI- EHS discussed with PIC, PIC had employees discard gloves before washing hands and replacing.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door slightly cracked. Ensure door remains closed to protect from insect or rodent entry. CDI- door closed by food employee. *REPEAT*

4-501.11 Maintain equipment in good repair. Observed gasket needing replacement on low reach-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 some hot tray shelving in need of cleaning, dish racks, and order buttons needing cleaning. Increase cleaning frequency. *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 walls and ceiling vents needing cleaning. *REPEAT*

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign in men’s restroom. -CDI- EHS provided signage. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in lowboy cooler at FOH above 41F. Observed ambient air at 39F. Refer to temperature chart. -CDI- PIC voluntarily discarded items above 41F. **REPEAT** -1.5 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 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.- Observed no written procedures for sliced cheese, sliced tomatoes, and cut lettuce being held on TPHC. -CDI- EHS provided signage and assisted PIC with filling it out. -0- TPHC procedure template may be found at: www.mecknc.gov/foodsafety

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door slightly cracked. Ensure door remains closed to protect from insect or rodent entry. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one food employee with no protective head covering. -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 some shelving in need of cleaning, top of 3-comp sink, and interior surface of lowboy freezer. Increased and more thorough cleaning frequency recommended. **REPEAT** -1-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed some walls in need of cleaning, near handsink and 3-comp sink, some vent covers, and top of paper towel dispenser. Increased and more thorough cleaning frequency recommended. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed produce slice stored as clean with heavy food debris accumulation in blades. CDI- PIC removed item to be wrs at 3-comp. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed container of sliced ham temping above 41F in WIC. CDI- PIC voluntarily discarded item. 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 3 dead crawling insects located near ice machine. EHS discussed pest control measures with PIC. *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 shelving above hot trays in need of cleaning due to debris, dust, and residue accumulation. Food debris accumulation in gaskets of low RIF. *REPEAT*

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 food employee’s personal drink with straw being held on prep counter with active food prep. CDI- PIC removed item to designated area. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed food employee’s personal phone stored above prep table with in-use utensils. CDI- PIC removed item to 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. Observed sliced tomatoes and cut lettuce marked with a time that exceeds 4 hour limit. PIC stated that items were brought out at 9:30am, multiple containers marked with 3pm discard time. CDI- EHS discussed procedures with PIC, PIC had correct parameter limits marked on time stickers.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed no air curtain, mesh curtain, or other form of protection to prevent insect or rodent entry at back door. Facility received delivery and maintained door open until EHS mentioned it. CDI- PIC closed door. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed trap full of crawling insects needing to be removed. EHS discussed pest control measures with PIC.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed cardboard containers used for chicken fries stored in containers with food debris accumulation. PIC removed items so container could be w/r/s.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on low RIF located near fryer station. Replace gaskets.

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 shelving above hot trays in need of cleaning due to debris, dust, and residue accumulation. *REPEAT*

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in men’s restroom. CDI: PIC provided paper towels.

7-204.12 Chemicals used to wash or peel raw fruits and vegetables shall meet the requirements of the NC Food Code and used according the products label. -P Observed low vegetable wash solution at prep sink. CDI: PIC provided new solution.

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 plastic bus tubs used for holding clean lids soiled with food waste/debris in bottom. CDI: PIC sent to be W/R/S. REPEAT VIOLATION.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF observed no employee health policy. CDI- EHS left copy. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee handle raw burger patties, then go to work with ready to eat food. CDI- Hands washed

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several black trays soiled with old food and debris. CDI- Taken to be cleaned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no time procedures for items on time. CDI- procedures given and written. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 condiment holders at prep sink, shelf near slushy machine, shelves housing deli paper, bread racks in need of 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 vent above storage area in need of cleaning. 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 low grout in kitchen area. Observed broken tiles in mop sink.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed jacked stored with napkins. Keep personal items in designated area.

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 standing water in dry storage room. REPEAT VIOLATION.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dicer/slicer stored as clean soiled with food waste. CDI: PIC sent to be W/R/S.

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 black buildup on fan covers in walk-in cooler. Observed vent hood soiled with grease buildup. REPEAT VIOLATION.

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 low grout in mop sink area. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris in walk-in freezer floor. REPEAT VIOLATION.

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 shredded lettuce, sliced tomato, and American cheese that did not meet cooling parameters. Product prepared between 5am-7am. CDI: Education provided and PIC voluntarily discarded product.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS foods being held above 41F in walk-in cooler. Product with various prep dates. Ambient temperature of cooler fluctuating between 38F-42F. PIC voluntarily discarded unsafe TCS foods. Facility voluntarily closed. NO FOOD PREP OR SALES MAY OCCUR UNTIL EHS GRANTS APPROVAL FOR RESUMING OPERATIONS. CONTACT EHS @704-371-1589. VERIFICATION REQUIRED.

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 stamps on line items held using TPHC. CDI: PIC provided time stamps. 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 shredded lettuce, sliced tomato, and American cheese cooling in covered plastic insert pans stacked 3-6 deep. CDI: Education provided and PIC voluntarily discarded product.

7-204.12 Chemicals used to wash or peel raw fruits and vegetables shall meet the requirements of the NC Food Code and used according the products label. -P Observed water damaged vegetable wash test strips- unable to test veggie wash solution. EHS will make visit within 3 days to verify facility obtained test strips. VERIFICATION REQUIRED.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed water damaged QAC sanitizer test strips. EHS will make visit within 10 days to verify facility obtained test strips. 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 vent hood soiled with grease buildup. 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 debris/black buildup on floor around water heater/ice machine/back storage area. REPEAT VIOLATION.

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 stamps on line items held using TPHC. CDI: PIC provided time stamps.

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 standing water and food splash inside dessert/shake topping reach-in cooler. 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 slight debris and boxes stored on floor in walk-in cooler. Observed floors throughout kitchen soiled with debris/food waste/buildup.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee handling soiled equipment near three compartment sink, proceed to food prep line, then don gloves. CDI - PIC instructed employee to remove gloves and wash hands. Employee washed hands using correct handwashing procedures. -0 points-

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, splash, and residues on cooking equipment, fryers, and hot holding equipment in kitchen. Recommend higher frequency and more thorough cleaning. -0.5 points-

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed soiled handwashing sink in male restroom. Recommend higher frequency and more thorough cleaning. -0.5 points-

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 and tomatoes marked with a discard time of 6PM, which meant that they were taken out of temperature control at 2PM, the time was 150PM. CDI - PIC adjusted the discard time to 530PM.

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

4-501.11 Maintain equipment in good repair. Observed reach in cooler at the drive thru not completely closing, cooler does have TCS products. Repair the gasket.

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 under equipment in back prep area and under ice machine and water heater are in need of cleaning. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed a fryer not in use stored in the back hallway area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed liquid pasteurized eggs on the prep top counter temped at 48F. PIC stated that the container for these products are typically frozen and the container was not frozen. Product was placed out an hour ago. CDI - Allowed to cool product down to 41F, moved to the walk in cooler. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 salt and pepper mix unlabeled

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.Observed food handler wearing a visor however their hair was not restrained. Observed food handler without bread restraint. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food handler with multiple rings.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer in bucket at 100 ppm. CDI - PIC replaced the sanitizer.

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 exterior of equipment and gaskets on refrigeration units in need of cleaning.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors not closed. PIC stated that the doors are difficult to close. Recommend reaching out the dumpster provided and request a new dumpster. CDI - PIC closed doors.

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 under equipment in back prep area and under ice machine and water heater are in need of cleaning.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed open employee drink on prep counter. CDI - PIC voluntarily discarded.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed sanitizer in sanitizing basin at 150ppm of quat. CDI - PIC remade the sanitizer and is now at 200 ppm.

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 a couple containers of cut lettuce and cut tomatoes without times. CDI - PIC voluntarily discarded these products and went over their TPHC procedures.

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 containers of cut tomatoes cooling with lids on. CDI- Items vented -REPEAT-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.Observed food handler wearing a visor however their hair was not restrained. CDI - PIC discussed with the employee and the food handler corrected and restrained their hair.

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 wheels of the fryers with build up grease and debris. Observed shelving and prep top tables and counters in need of cleaning.

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 employee food and drinks stored on the top shelf in the walk in cooler. CDI - PIC relocated to the bottom shelf.

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 containers of lettuce cooling with lids on. CDI- Items vented

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 upper plates of the ice cream machine and drink machines in need of cleaning. Observed low reach in chicken cooler in need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker residue and debris on utensils stored as clean. CDI - Utensils were moved to be cleaned.

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 and tomato cooling in covered plastic stacked pans in WIC. CDI pans were unstacked and opened.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris on outside surfaces of equipment throughout facility. REPEAT.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees without haie cover. Needs to wear one.

4-501.11 Maintain equipment in good repair. Observed damaged shelves at the dry storage area in the back. Needs to be repaired.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up in the micro wave and needs to be cleaned. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wiping cloths held in container with low sanitizer concentration. CDI. PIC changed the solution.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in use tong stored on a surface with a pen around it. CDI. PIC removed to be washed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT. Observed buildup on hood vents, and the outside of cooking equipment/fryers. Clean nonfood contact surfaces more often.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P COMMENT: Observed pork and cheese in walk in cooler at 43F and 44F. PIC has called a work order out for the walk in cooler to be repaired. At end of inspection, cheese was noted at 43F and pork noted at 41F. An additional visit will still be made to ensure compliance as cheese still reading high. I will return within ten (10) days to verify compliance of violation. No points taken per state guidance document and first inspection of the year. Will take points at next inspection if not corrected.

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 chicken nuggets and fries held past expired time in holding cabinet. Observed tomatoes held past expire time underneath sandwich prep unit. CDI. PIC discarded all the foods held past their expire time. Ensure that all foods held in the future all discarded immediately after time expires.

4-501.11 Maintain equipment in good repair. COMMENT: Observed ice buildup and water pooling underneath condenser unit in the walk in cooler. Walk in cooler condenser in need of possible repair. Walk in cooler ambient air measured at 41F. PIC has a work order in for condenser. Repair or remove the non-working warmer in the back prep area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup inside the microwave, on hood vents, and the outside of cooking equipment/fryers. Clean nonfood contact surfaces more often.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. COMMENT: Observed dumpster doors open. Observed loose trash surrounding far dumpster.

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 and clean. COMMENT: Observed low floor grout throughout kitchen. Observed loose FRP board to the right of the entry into the walk in cooler. Observed food debris buildup on FRP walls surrounding the back prep sink.

5-202.12 Handwashing Sinks, Installation - A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. Observed faucets in restrooms needing re-activation before 15 seconds.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed liquid egg product holding above 45F on ice. CDI-discarded. PIC stated they will ensure liquid egg product is held in cooler or ice will be completely filled around product to ensure 45F and below.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed on equipment throughout. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket stored on bread rack.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed cups unwrapped and exposed to potential contamination by customers at register.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed on equipment throughout. REPEAT.

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 liquid egg product on TPHC but PIC stated if there is any left over that it is put back into the cooler. Product must be discarded if using TPHC. PIC also unable to provide written procedural paperwork for tomatoes, liquid egg product, sliced cheese and ham on TPHC. Verification required.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed on equipment throughout. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked eggs holding hot below 135F. CDI-discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed on equipment.

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. Cleaning needed on floors throughout. 6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed several areas where water on floor ha accumulated and is not able to drain properly.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed very slight build up in interior of ice machine.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored in container with clean single use bowls for customers.

5-202.12 A self closing faucet shall provide a continuous flow of water for 15 seconds without the need for re-activation. Observed faucet in womens restroom runs for 5 seconds before needing re-activation.

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed commercially processed chili on hot hold unit below 135F. PIC stated chili had just been placed on hot hold unit. Ensure commercially processed items are reheated to 135F before being placed on hot holding unit. CDI-reheated to 135F+ in microwave and stirred.

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 ham using TPHC with discard label of 11am and 1pm. CDI-employee stated food was to be discarded at 11am, time label changed.

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 equipment throughout including grates at soda machines.

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 employee scoops ice with cup instead of ice scoop.

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 following: sides of fryers at cook line, shelves above dish sink, fan covers inside walk-in cooler, and shelving at dry storage area. Observed grease build-up and sticky residue.

5-202.12 Provide at least 100F water at handsinks.-Pf. Observed water at main handsink in kitchen only reaching 75F. Verification required to ensure hot water is provided at 100F.

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 a few items including sliced american cheese and sliced ham that had expired 4 hour window of time. CDI - products were discarded.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed cups at register area unprotected. Pull sleeves all the way up on cups to protect against cough/sneeze contamination.

3-501.17 Ensure all TCS and ready-to-eat foods are properly date marked once opened or prepared.- PF. Observed items in walk-in cooler with only day dots provided. Date needs to be recorded on product also. CDI, dates written in during inspection.

6-501.111 Ensure facility is free of insects, rodents, or pests - PF. Observed several flies in women's and men's restroom stall migrating around toilets. CDI, manager states that he would call Ecolab for pest service today.

3-501.19 When time as a public health control is being used, ensure proper procedures are provided and being followed. Foods must be labeled with time and food cannot be kept for more than 4 hours without temperature control, after which time they must be discarded. Observed no procedures provided for items being held using time as a public health control. CDI, printed procedures for facility on site.

4-903.11 (A) and (C) Ensure all single service items are stored properly to prevent contamination. Observed single service cups unprotected and overfilled in dispenser behind counter.

2-102.12 Certified Food Protection Manager. Observed manager on duty did not have original copy of food certification certificate.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Observed lettuce spinner stored with food debris. Observed stickers remaining on plastic containers stored as clean. CDI, lettuce spinner and pans stored at 3-compartment sink to be washed and sanitized.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking. Observed pepperjack cheese not dated in walk-in cooler. CDI, by instruction.

3-501.19 Time as a Public Health Control. Written procedures shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority upon request for if time without temperature control is to be used as the public health control. Observed no written procedures available for several items including lettuce, tomatoes, cheese, etc. CDI, by instruction to provide for next inspection.

4-901.11 Equipment and Utensils, Air-Drying Required. Observed plastic pans stacked wet on shelf at back of kitchen.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing. Observed cups at front counter overfilled in dispenser and sandwich trays stored at back storage area with protection.

4-602.13 Nonfood Contact Surfaces. Observed food debris inside salad cooler, shelves inside walk-in cooler, inside drawer at back next to dish shelf, etc.

6-101.11 Surface Characteristics-Indoor Areas. Observed cleaning needed on floors in dry storage area and throughout kitchen.