WENDY'S #18

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 on the facility during inspection. CDI. PIC was provided one. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 in sue working containers of Salt without labels. CDI. PIC labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies in the facility during inspection. Repeat.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing protruding rings and dangling bracelets while preparing consumer foods. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee preparing and handling food items without hair restraint.

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 box of single service straws, single use cups stored in same place surface with trash container upfront. CDI. PIC removed

4-501.11 Maintain equipment in good repair. Observed RI cooler, ice cream machine in disrepair. 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 cleaning needed in micro wave, RI coolers. Repeat

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed build up in dishes stored as cleaned. CDI. PIC removed to be rewashed. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies in the facility during inspection.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of dishes in the cleaned dish area.

4-501.11 Maintain equipment in good repair. Observed WI door not being able to be fully close due to broken seal. Repair WI to avoid temperature issues. Repeat ****improvement from last time.

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 cleaning needed on shelves, soda equipments. Food items were stored directly on the shelves with build up.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken patties cooked to 145F and 160F to be placed in hot holding. The chicken patties come in uncooked so they are required to be cooked to 165F or above. -CDI- Food employee placed the chicken patties back in the fryer. The chicken patties reached a final cook temperature or 202F. (1.5 pts)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken patties and cooked chicken hot holing from 112-117F in the hot holding unit nest to the flat top grill. -CDI- PIC voluntarily discarded the chicken patties and cooked chicken. REPEAT*** (3 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 .

3-501.19(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 cut tomatoes and cut lettuce being held on TPHC without any prep or discard time. Items that are being held on TPHC must be labeled with the correct 4 hour time stamps. -CDI- PIC placed the correct times on the necessary items. REPEAT*** (3 pts)

4-501.11 Maintain equipment in good repair. Observed WIF door not being able to be fully shift due to large amounts of ice build up. Repair WIF to avoid ice build up. (0.5 pts)

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed broken and heavily pitted floor tile next to the hand washing sink. Repair damaged tile.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed food employee not use a barrier when turning off the faucet after washing their hands. A barrier must be used when turning off the faucet to prevent contamination. -CDI- EHS educated the food employee and the employee rewashed their hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked chicken and cooked chicken patties holding less than 135F in a hot holding unit. -CDI- PIC was able to quickly reheat the items to above 165F. REPEAT*** (1.5 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cut tomatoes and cooked corn in the WIC that were not date marked. PIC stated that the items must have been in there from the night before. -CDI- PIC discarded the items. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 sliced tomatoes and cut lettuce that were being held on time with no prep or discarded time. TPHC items must be labeled with the correct prep and discarded time time. -CDI- PIC added the time labels for the necessary items. REPEAT*** (3 pts)

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies in the kitchen. Service facility for pests. (1 pt)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of wet stacked dishes that were stored as clean. -CDI- PIC placed the dishes in the 3 comp sink to be rewashed and sanitized. REPEAT*** (1 pt)

5-205.15 Maintain a plumbing system in good repair. Observed the hand sink leaking, causing water to pool beneath it in the kitchen. Maintenance is required for the hank sink. REPEAT*** (1 pt)

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 water pooling underneath the hand sink in the kitchen due to a leak. Hand sink requires maintenance. REPEAT*** (0.5 pts)

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. - P. At beginning of inspection, EHS observed food employee bare hand contact ready-to-eat diced chicken. Employee states that she was checking the temperature. CDI - Employee educated and voluntarily discarded product. -2- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M.

6-301.11 Provide soap for handwashing at each handsink. - Pf. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed (1) hand washing station without soap and disposable towels. CDI - PIC procured hand washing supplies. -0-

3-403.11 (A),(D) Reheat all TCS foods to 165 F within 2 hours if food is to be hot held until service. - P. Observed (1) batch of chili in process of reheating left unattended for majority of inspection. Product temped at 79 F in the center at 11:10 AM. PIC stated reheating process for chili began at 10 am. Food temperature measured again at 11:17 AM reading at 82 F. CDI - Product voluntarily discarded by PIC. New batch started and time stamped for 11:20 AM. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed compliance with exception of cheese sauce hot holding at 111 F. CDI - Product reheated > 165 F. -0- 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.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed cheese and lettuce cold holding > 41 F. Refer to temperature observation chart. According to PIC, these items were placed out for services 30-60 minutes prior to EHS arrival. CDI - Items transferred to the walk-in cooler and left vented to cool down. -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.

REPEAT VIOLATION: 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 cole slaw & cheese on time procedures but no start and end time indicated. PIC states that the items were removed from refrigeration at 9:40 AM. CDI - PIC added time stamps for compliance. -1.5-

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 covered container of lettuce and packaged salads cooling with lids on inside of the walk-in cooler with little degree change after > 30 minutes. Refer to temperature observation chart. CDI - Lids to containers removed for efficient cooling and cooling procedures were discussed with PIC. Temperatures begin to decrease > 10 minutes. -0- For more information on proper cooling procedures please visit: http://meck.co/FoodSafety.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of foods being stored throughout flooring in two walk in freezers and back of kitchen. No delivery received today, per PIC. Points escalated due to severity. -1-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing protruding rings and dangling bracelets while preparing consumer foods. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee preparing and handling food items without hair restraint. -0.5-

REPEAT VIOLATION: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple flat sheet pans and metal food containers stacked while wet at clean dish area. -1-

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 box of single service straws stored on floor in back kitchen adjacent to soda syrup storage area. -0-

4-501.11 Maintain equipment in good repair. Observed (1) walk-in freezer with a detached door strip and both walk-in freezers with damaged gaskets. Repair. -0-

REPEAT VIOLATION: 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 cleaning needed on various reach-in refrigerators/freezers and walk-in cooler gaskets. General cleaning also needed inside of reach-in freezer and under counter reach-in unit at drive through due to ice accumulation. -1-

5-205.15 Maintain a plumbing system in good repair. Observed water leaking from hand washing sink on to floor. Repair. -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 broken floor tiles in kitchen. Repair. 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 water pooling below kitchen hand sink (due to leak) and cleaning needed on flooring inside of walk-in cooler & walk-in freezer. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed purse stored on ledge with foodservice equipment. Remove to designated area or office. -0-

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 cole slaw on time procedures but no start and end time indicated on cole slaw. CDI-PIC voluntarily discarded cole slaw.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal and plastic containers stacked while wet at clean dish area. -REPEAT VIOLATION-

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 cleaning needed on walk in cooler shelving with food debris.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed salad spinner stored clean with lettuce residue and black build up on food contact surface of spinner as well as and metal container stored clean with food debris at clean dish rack. CDI-PIC placed items in dish area to be rewashed. 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 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed a container of sausage still cooling in walk in cooler past the 6 hour cooling time. Sausage was 46F at 4:30pm and has been cooling since breakfast ended at 10am. CDI-PIC discarded sausage patties. 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 .

3-501.15 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 stacked container of sausage patties cooling with plastic wrap covering sausage patties in walk in cooler. CDI-Patties exceeded 6 hour cooling time and were discarded. EHS provided education on unwrapping patties and not over compacting patties to allow for rapid 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees preparing and handling food items without head coverings.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers stacked while wet at clean dish area.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed trash around floor of dumpster area. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open during inspection.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee filling up pitcher in hand sink by ice machine. CDI: Item removed.

REPEAT 3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf. Observed sliced tomatoes and cut lettuce being held on TPHC without start/discard times. PIC stated items were placed on TPHC at 9am. CDI: PIC voluntarily discarded items.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed buns being stored on the floor in walk in freezer.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed shell eggs being stored over honey butter and cheese sauce in the walk in cooler. CDI: PIC rearranged storage order. All other storage order was correct.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed chili on stove below 135F. CDI: PIC reheated to above 165F.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P . Observed packaged salsa and half/half in the small reach in below the coffee maker above 41F. Both items were labeled keep refrigerated. CDI: PIC voluntarily discarded items. VR no later than 8/27 required to ensure food is being held 41F or below.

3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf. Observed sliced cheese, cut lettuce and cut tomatoes on the line by held on time without start and end times. CDI: PIC correctly labeled items with the start and discard time.

REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed salads cooling with lids on and in reach in cooler. CDI: items were moved to the walk in cooler to quickly cool and cooling procedures were discussed with PIC.

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

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

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed chili lids stored in handsink by the drive thru.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed chili and cheese sauce cooling in walk in cooler still above 70F after closing last night. CDI: Products were voluntarily discarded. EHS discussed cooling practices and procedures with PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sour cream packs labeled “keep refrigerated” holding above 41F in reach in cooler under coffee maker. CDI: Product voluntarily discarded. REPEAT VIOLATION Previous violation corrected. EHS unable to determine from previous inspection if this is the same cooler that was not working properly last inspection.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed chili and cheese sauce cooling in tightly covered, deep, plastic containers in the walk in. CDI: Product was voluntarily discarded.

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 ice accumulation on interior of freezer floor near door and along the freezer door gasket.

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 - Observed 1 food employee not turn faucet off with barrier / disposable towel after washing hands and use their hands. CDI by instruction.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed milk cold held at 46 degrees F and recently placed in low reach in unit. CDI, milk relocated to rapidly cool. Long term compliance follow up visit needed to ensure calibration of low reach in prep cooler.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed buns stored less than 6 inches from the ground.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans being wet stacked above 3 compartment sink.

6-301.12 Hand Drying Provision - PF - Observed no disposable towels available at front window. CDI, disposable towels provided.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed strawberries located over reaady to eat foods in walk in cooler. CDI by instruction.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed spray bottle of degreaser not labeled. CDI, bottle labeled.

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 recently prepared cheese cooling in covered containers in walk in cooler and at 44 degrees F at 10:29am and at 44 degrees F at 10:53am. CDI, lids partially removed to facilitate heat transfer.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observered digital thermostat panel reading not accurate on walk in freezer. PIC stated it was on schedule for repair.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed employee rubbing nose several times without handwashing afterwards. CDI-Manager stopped the employee and explained that hand washing was needed. Employee properly washed their hands.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap dispenser not dispensing when needed. Manager put new batteries into the soap dispenser.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the drive thru sandwich line, the top portion of the hamburger cooler, and the small reach in cooler at the check out line cold holding product above 41F. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE ALL UNITS ARE HOLDING TEMPERATURES OF 41F OR BELOW.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in the facility. Increase pest control methods.

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 shelving in the walk in cooler. Have cleaned. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Sanitizer pans with no labels. CDI - Labeled during the inspection.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Racks of bun stored next to handsink exposed to splash. CDI - Buns relocated.

4-501.11 Maintain equipment in good repair. Replace rusty shelves in low prep cooler and split gaskets on low prep coolers. Points not elevated as facility has proof that all have been ordered for replacement.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up from walk in cooler shelves, walk in cooler door gasket, and low prep cooler doors.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two pans with minor buildup on the inside. CDI-One pan was discarded and the second pan was placed into the 3-compartment sink for washing, rinsing, and sanitizing.

4-501.11 Maintain equipment in good repair. Observed the rusted shelves in the small reach in cooler. The manager stated that the company discontinued producing the reach in unit shelves and will most likely have to purchase a new cooler. DO NOT PAINT THE SHELVES. The shelves are no longer easily cleanable and need replacing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the shelves in the walk in cooler. Have cleaned. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the clean equipment rack. CDI-The pans were unstacked to allow for proper air drying. Fully allow equipment to dry prior to stacking.

4-501.11 Maintain equipment in good repair. Observed damaged gaskets to the 3 door reach in coolers. Also observed rus/ted shelving units in the small reach in cooler near the drive thru window. Manager already has an order in for the shelves and gaskets.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the fan covers, the dark green rack in the walk in cooler, on the main 3-compartment sink faucet. Have cleaned thoroughly. Manager stated that the faucet buildup will not come off and is in the process of being replaced.

Observed spring mix stored at >45F today- moved to below the line to chill down quickly to correct. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed a TCS item that was given an expirtation date of the 20th but it had been opened on the 13th. Be sure to count the day of opening as the first day. Expiration date changed to correct today. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P

Observed two employees handling food with wrist watches on . 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.

4-204.119 Warewashing Sinks and Drainboards, Self-Draining - C Observed water standing on the clean drain board today.

Observed build up onthe exterior of the line cooler and the exterior of the napkin dispenser. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed hand not washed after raw meat was touched. PIC did not wash hands after picking spilled single service off the floor. Wash hands after contamination. CDI-corrected through instruction. **2-301.14 When to Wash - P

Observed creamers labeled "keep refrigerated" at 65F on line at coffee station. CDI creamers disposed of. PIC stated that creamers will now be kept in refrigerator in coffee area. **3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P

Observed scoop handle down in cheese on back line. Keep scoop handles up, out of food. CDI- scoop handle was removed from food. **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 the drive thru handsink without papertowels today- restocked during inspection. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf

Observed chopped lettuce cooling in the walk in tightly covered, in a deep portion, inside of a plastic container. Lettuce placed into more shallow portions today to continue the cooling processw. observed fresh cut tomatoes cooling on the line today- product taken off and moved to the walk in cooler in a shallow portion to cool. 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 a food service employee with a wrist watch on today. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.

Observed a leaking prep sink spray arm today. 4-501.11 Maintain equipment in good repair.

6-301.14 Post a handwash sign at each handsink. Observed no handwash signs at the restroom. CDI by providing.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a presence of flies inside the facility.

bad 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed 2 broken plastic lids. 4-501.11 Maintain equipment in good repair. Observed rusty shelving inside the walk in cooler.

4-502.11(A) Maintain utensils in good repair. Observed chipped plastic containers and lids and chipped metal on vegatable slicer blade. Gave instruction to discontinue use.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Maintain all ice bins clean to sight and touch. Observed slight build up at back of ice bin at drive through. Cleaned while on site.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Maintain all equipment in good repair. Observed slight knicks on a slicing blade. Gave instruction to replace.