COOK OUT #124

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw beef pattys and mini corn dogs in cold drawer, and ranch in flip top above 41F. EHS advises TPHC for ranch and fliptop, and ensuring items in cold holding aren’t stacked above container fills lines. CDI- EHS verified items were brought to cold drawers from WIC this morning. Items returned to WIC for rapid cooling. Afterwards, ranch placed on TPHC, and corn dogs/beef patty’s were divided into smaller batches before returning to cold holding. (-1.5)

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing to start food handling tasks while wearing a large watch with cloth band. CDI- PIC intervenes at EHS urging and employee removes watch prior to washing hands. (-0)

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed 2 fryer baskets with deteriorated wire coming apart from frame, no longer safe to use. CDI- fryer baskets removed from service. (-0.5) 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one cutting board with deep scoring, no longer cleanable. Replace boards once the scoring is too deep, or staining too severe to clean. CDI- Board voluntarily disposed.

4-301.14 Hood systems and devices shall be in sufficient number and capacity to prevent grease or condensation from collecting on equipment, walls, and ceilings. Observed grease droplets forming all around bottom ledge of ventilation hood and their screen attachments to left hand side. EHS advises having the hood serviced to ensure proper functioning so grease does not accumulate on equipment or drop onto the cook line from hood. (-0)

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine exceeding 250ppm in 3 comp sink. CDI- Chlorine diluted to 100ppm. (-0)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed melted stick butter on flattop at 127F. CDI- PIC rapidly reheats to >165F before returning to flattop to be held at 135F or above. (-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 tightly wrapped container of prepped cheese quesadillas cooling in WIC with no reduction in temperature after 30 minutes. CDI- Quesadillas unwrapped to allow airflow, and begin cooling at proper rate. (-0)

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies throughout back of main kitchen. No contamination to food observed, EHS verified facility has active pest management contract for routine visits. EHS advises increased visit frequency for pest abatement. (-1)

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed accumulated debris and residue on outside and inside of bread holding case across from the cook line. Increased cleaning frequency is advised. (-0.5)

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 foods debris and ice accumulation of floor of first walk in freezer. (-0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed corn dogs in bottom cold drawer at 49F. PIC verifies that corn dogs were last in the WIF this morning until 10:00am at below 41F. CDI- PIC labels corn dogs for 6 hour TPHC. Repairs to cold drawer are already arranged and imminent. All other TCS foods inside unit observed at 41F and below. (-1.5)

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed date marks for items prepped this morning, 07/30, with date mark stating 07/29. CDI- EHS verifies the label printing system is presently malfunctioning. All labels printed onsite show 07/29. PIC will manually create date marks until ticket system can be repaired. (-0)

REPEAT. 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 labels for shredded chicken in fliptop 1. Initial start temp observed below 41F, and all other TPHC items in various locations were labeled properly for time. CDI- PIC labels for time. *EHS to leave points at full deduction, but allow one more grading period before attempting initiation of a Risk Control Plan. Final decision on RCP to be made at next inspection.

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 single service trays face up on prep top without protective sleeve. CDI- Trays inverted on top of clean prep top surface to protect against contamination. (-0)

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board with severe scoring and stains. CDI- PIC removes board from service and to order replacement. 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed a few deteriorated rubber spatulas no longer able to be cleaned. CDI- PIC removes from service and states new utensils have been recently ordered. (-0)

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 TPHC label for quesadillas. Labels had been printed but not placed on the items. CDI- PIC placed labels on items. REPEAT. Full Points. 10-day VR required. EHS will return within 10 day to verify TPHC procedure is being followed. IF EHS finds that is not being followed correctly facility may be placed on a risk control plan.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two food employees actively engaged in food prep without the use of a hair restraint. CDI- PIC instructed food employees to put on hair nets.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a sanitizer bucket with a wiping cloth with a sanitizer concentration less than 50ppm. CDI- PIC refilled the sanitizer bucket with sanitizer solution at the correct concentration.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop for ice at beverage counter stored with the handle in the ice. CDI- PIC correct the storage of the scoop and told food employee to place it in correct container when not in use.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed metal pans stored clean stacked wet. CDI- PIC placed items in dish pit to be re washed, rinsed, and sanitized.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed 1 food employee turn faucet off with hands after washing. CDI, employee rewashed hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed raw chicken boxes stored over water in walk in cooler. CDI, foods relocated for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 container of chicken and beef with incorrect time stamp and date of 10/31. Observed container of sliced cheese with not time stamp per procedures. CDI, foods voluntarily discarded. Repeat.

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 large container of sugar not labeled on line.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed in-use ice scoop stored in soiled area in holster. CDI, equipment relocated for cleaning.

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 cups stored on ground in WIF.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign posted at back handwashing sink near exit door. CDI, sign posted during inspection.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed tea in urn uncovered / unprotected at front counter. CDI

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 old time stamp left for quesadilla held on TPHC. Much improvement made since previous inspection. Points not escalated today.

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf - Observed 1 of 2 food thermometer not accurate to + or - 2 degrees F. CDI, thermometer discarded and facility to use accurate thermometer . For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a couple pans wet stacked on drying shelf.

How to wash. Observed emplyee not vigorously rub hands for required tiem and several employees turn faucet off with bare hands after washing. CDI , employees rewashed hands.

Handwashing sinks shall only be used for handwashing. Observed food dumped in handwashing sink near to go window. Repeat.

Maintain TCS foods cold held at 41 degrees F and below. Observed chicken, bacon and cheese and ground beef stored above 41 degrees F in flip top prep refrigerator near grill. Ambient air temperaute was at 70 degrees F according to thermometer. CDI, foods volutnarily discarded.

Follow procedures for Time as a Public Health Control. Observed prep time at 8:46 from 7/28 for quesadilla items held on TPHC according to manager. Observed no time stamp for cheese held on TPHC near grilll according to PIC. CDI, foods voluntarily discardded.

Maintain sanitizer at required concentration. Observed santiizer testing below 10ppm chlorine. Facility not actively washing at 3 compartment sink at time and sink refilled to proper concentration of chlorine sanitizer.

Store toxic substances properly. Observed glass cleaner stored over prep table. CDI, cleaner relocated for proper storage.

Observed flip top prep unit not calibrated to maintain TCS foods at required temperature and mainteance previously contacted for walk in freezer as it is not maintainig frozen foods. Foods to be transferred to adjacent WIF.

PIC Duities. PIC not able to answer questions from EHS pertaining to food safety and knowlege of proper handwasing and procedures for staff.

Maintain floors clean. Observed accumulation of food debris and soil throughout kitchen, including on shelving throuhout and under cooking equipment. Repeat.

Maintain facility free of pests. Observed several fruit fly's near flip top prep refrigerator and 3 compartment sink.

Observed emplyee rinsing cloth off at handwasing sink at drive thru window. CDI.

Observed chicken and quesadilla recently prepared and cooling on counter and chicken in covered container. CDI, covers removed and items relocated to walk in cooler in shallow undocvered container.

Observed chicken and quesadilla recently prepared and cooling on counter and chicken in covered container. CDI, covers removed and items relocated to walk in cooler in shallow undocvered container.

Observed kitchen floors in need of increased general cleaning in floors and behind equipment.

Observed hood in need of cleaning with some grease accumulating .

Observed several strips in chlorine test kit not working. CDI, test kit provided.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC could not provide certified food protection manager certification. Certification had expired. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed disposable towel dispenser not providing towels. CDI, operator calibrated dispenser.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed employee relocate garbage can then handle clean utensil to prep food. CDI, employee removed gloves and washed hands.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed chlorine sanitizer testing below 50 ppm. CDI, sanitizer refilled to required concentration. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed chicken hot held on grill at 117 degrees F. CDI, chicken reheated to 202 degrees F. 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 .

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 cheese, beef, lettuce and Tomatoe held on TPHC but labels not provided. Repeat.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed bottle of bleach stored on storage rack over single-service articles. CDI, chemical relocated for proper storage.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed some debris and soil accumulating on bottom of ice scoop holster.

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

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC on-site not certified. Certified PIC arrived at end of inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P- Observed food employee touch face and hair then proceed to handle clean single-service articles. CDI, employee washed hands.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black soil buildup on interior top corners of ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed raw bacon and cheese over stacked above 41 degrees F in flip top prep refrigerator. CDI, foods relocated to rapidly cool. Repeat. 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 .

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. PIC not able to locate TPHC procedures for sliced Tomatoes. CDI, written procedures provided and completed during inspection. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers wet stacked at 3 compartment sink.

4-501.11 Maintain equipment in good repair. Observed drawer of prep cooler not effectively closing. Observed ice build up on floors of walk in freezer. 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 buildup of black soil around beverage dispensers and ice chute at soda machines.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed TCS foods above 41F. Foods include sliced cheese, raw burgers, hot dogs, and raw chicken breast. Foods were mvoed to walk in cooler to cool at a faster rate.

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 quesadillas with expired timestamps due to not updating. Timestamp was over an hour expired. CDI- Time stamp was updated during the inspection.

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 inside of a secondary container without label attached to identify the contents inside. CDI- Labeled by PIC during the inspection.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Sanitizer registered at 0 ppm when REHS checked. Recommend increasing frequency to maintain proper concentration range for chlorine solutions. Sanitizer remixed during the inspection.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed handle make direct contact with salt inside of secondary container. CDI- Removed by PIC during the inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers wet nested on shelving above 3 comp sink. Ensure that dishes are stacked in a manner that allows them to effectively air dry.

REPEAT: 4-501.11 Maintain equipment in good repair. Observed ice build-up in both walk-in freezers.Reach in doors are not effectively maintaining closure causing the unit to not hold temperature.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed an employee come out the bathroom and not wash hands before returning to work with food. REHS educated team members on when to wash their hands, followed by employee washing hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY, and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. Observed multiple plastic containers and squeeze bottles with food debris and greasy film left attached stored as clean. CDI- Dishes were moved to 3 comp sink to be washed, rinsed, and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed TCS foods above 41F. Foods include chicken breast and ground burgers.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed lettuce cooling inside of walk in cooler in covered containers cooling at a slower rate. Lettuce was broken down in to smaller portions and vented.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies present during inspection.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed handle make direct contact with sugar.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers wet nested on shelving above 3 comp sink. Ensure that dishes are stacked in a manner that allows them to effectively air dry.

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 trays left open ended. Inverted during the inspection.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed produce(tomatoes) stored above ready to eat foods(cheese) . CDI- Foods were reorganized according to their final cook temperatures during the inspection.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed grilled chicken breast reheated to a temperature of 142F during the inspection. CDI- Grilled chicken breast was 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 foods out of cold holding for 20 minutes without being labeled with time stamp. Ensure that team members are properly labeling foods once they are removed from holding. CDI- Time stamps placed during the inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies present during inspection.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Ensure that wet wiping cloths are returning to sanitizer buckets.

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 trays left open ended. Inverted during the inspection.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed broken dumpster lid. Cntact company to replace broken dumpster lid.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY, and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. Observed multiple plastic containers, plastic lid and x3 tongs soiled with food debris and stored as clean on wall mounted unit above dish pit and on right drain board. CDI - All utensils re-washed/rinsed/sanitized. 4-602.11 (E ) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black & pink build up on walls of ice machine. Thorough and higher cleaning frequency recommended.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed TCS foods > 41 F inside x2 cold drawers and flip top unit. Refer to temperature chart. Units unable to maintain temperatures < 41 F. CDI - All foods removed to walk-in freezer to rapidly cool to < 41 as they were placed into these units prior to EHS arrival. PIC contacted facility’s maintenance to service the units. 3-DAY VERIFICATION REQUIRED.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed x1 container of chili meat cooling covered inside walk-in cooler. CDI - Container uncovered and product relocated to walk-in freezer to rapidly cool to < 41 F.

3-501.12 Food that is being slacked shall be held in refrigeration at 41 F and below or at any temperature if the food remains frozen. Observed french fries being slacked in ambient temperatures on counter between drive through beverage machine and hot holding station. CDI - Products relocated to walk-in cooler.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies present during inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers wet nested on right drain board since previous day. CDI - EHS educated and utensils removed for W/R/S.

REPEAT: 4-501.11 Maintain equipment in good repair. Observed split gasket on walk-in freezer door and active leak causing ice build-up on same walk-in freezer door, floor and shelving. Repairs needed. Also observed prep unit flip top lid (right side of grill station) in need of repairs.

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 black and brown build-up on non-food contact surfaces of soft drink station at drive thru and ice cream machine. Observed cleaning needed at hood system. EHS noted sticker on hood system with last cleaning date as April 2022 and next cleaning date for month of July 2022.

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 thorough cleaning needing on flooring underneath ice machine and at floor drain under lobby soft drink counter.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed paper towels unable to dispense at drive through handsink. CDI - PIC provided paper towels.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed container of american cheese at 47 F inside make unit. Container was stacked on top of another closed container of american cheese. Product had been placed into make unit prior to EHS arrival. Observed diced chicken at 46 F inside lowboy and raw chicken at 46 F inside cold drawer unit. Employee present confirmed that the items had just been used for prep and then placed into their respective units. CDI - EHS educated and all products taken to walk-in freezer to cool down to < 41 F. EHS observed items begin to decrease towards 41 F during inspection.

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 unidentifiable squeeze bottles throughout facility.

4-501.11 Maintain equipment in good repair. Observed ice build-up on walk-in freezer door entrance. Repairs needed.

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 black and brown build-up on non-food contact surfaces of soft drink stations inside lobby and at drive thru.

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 battery at drive-thru towel dispenser.

2-501.11 Clean-up of Vomiting and Diarrheal Event No written procedures on site. CDI- Emailed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cheese and milk in WIC # 2 recorded above 41F (see chart). WIC ambient temp. Was recorded at 56F external thermometer. PIC stated they just got a delivery in and suspected that door left open may have caused temp. Abuse. CDI- Milk and cheese moved into WIF for rapid cooling and will be moved back into WIC # 1. PIC called maintenance for repair during inspection. TCS foods removed (discarded) from WIC, ranch, shredded cheese. VR to ensure compliance.

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 Time stickers for tomatos not recorded. CDI- Added. REPEAT

4-602.13 Nonfood Contact Surfaces Gaskets in need of cleaning.

6-303.11 Intensity - Lighting No lighting in WIC # 2, CDI- Fixed

3-501.19 Time as a Public Health Control - P,PF Observed no written procedures for TPHC method being used. VR will be done by 04-10-2021.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes that were wet stacked. CDI-dishes were unstacked to allow for proper drying.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees not wearing head coverings while preparing food.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wiping cloths being held in sanitizers that had a concentration of 0ppm. CDI-employee disposed of sanitizer and buckets were refilled with sanitizer at concentration of 100ppm

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Personal drink bottles stored on wash board of prep sink. Keep segreated in office area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed some food items in flip top coolers recorded above 41F (see chart). CDI- Employe noticed unit wet through defrost and after some adjustment, temp. came down. Foods placed on TPHC. Monitor unit and assure it is always holding TCS foods at 41F or below.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of windex not labeled. CDI- 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 container of lettuce cooling in WIC with lid on. CDI- Lid removed. Do not cool items covered.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Personal lunchbox stored on washboard of prep sink. Personal sweater stored on high shelf near drive through window.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towel dispenser jammed and not providing paper towels. CDI- Fixed.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Two red sani. buckets recorded sanitizer at 0ppm.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed cups at front and drive thru register unprotected. Repeat.

4-602.13 Nonfood Contact Surfaces - C Gaskets in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken quesadilla stored on ice holding at 52F. CDI PIC moved quesadilla to walk in cooler to rapidly cool. Repeat. Points not increased due to improvement.

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

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed cups at front and drive thru register unprotected. Repeat. a)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple foods not holding below 41F (see chart). PIC stated products were sitting at room temp. in the proccess of morning stacking. CDI- Brough to WIC to cool down.

2-402.11 Use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee not wearing a hair restraint while cutting pickles.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Single-service cups at front and drive-through not protected. Keep in plastic sleeves.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Gaskets in need of cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Corn dogs and chicken strips recorded below 135F (see chart). CDI- 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 Diced chicken is held under TPHC but there is no paperwork. CDI- Paperwork for diced chicken filled out on site.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed pan of chili meat cooling in flip top cooler. CDI- Transferred to WIC

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed chili meat cooling in container with lid on in WIC as well as another pan in reach in unit. CDI- Lids removed, transferred to smaller pans

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf One small can with a dent observed. CDI- Discarded.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. One chemical sani. bucket recorded at 0ppm bleach.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of metal bins observed.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P - Observed an employee touch quesadilla with bare hands. CDI, operator voluntarily discarded quesadilla.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Observed bags stored in handwashing sink near back door.CDI, operator removed bags.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed soil on 1 clean single-service tray. CDI, tray voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed some chicken fingers held below 135 degrees F at heat lamp. CDI, chicken fingers voluntarily 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 staff not able to locate TPHC procedures upon arrival. CDI, operator had procedures sent during inspection. Extra TPHC form provided to PIC.

7-204.11 Sanitizers, Criteria-Chemicals - P - Observed chlorine sanitizer above 100ppm. CDI, operator diluted sanitiizer to required concentration.

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 single-service cup used as scoops on shake ingredient containers.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed 2 split gaskets on walk in unit doors and split and loose gaskets on prep refrigerator.

2-301.14 When to Wash - P - Wash hands before donning gloves. Observed 1 food employee handle raw hamburger meat, remove gloves and begin to put on new gloves without washing their hands in between. CDI by instruction.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed chicken hot held on grill at 122 degrees F. CDI, operator relocated chicken to reheat .

3-302.12 Food Storage Containers Identified with Common Name of Food - C - Observed a container of salt not labeled as required.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed 2 prep refrigerators not holding required temperature storing bottle beverage and desert prep unit. Repair so that unit is holding proper temperature. Ambient air temperature measured 58 degrees F and 60 degrees F as measured by thermocouple. 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 4 fryer baskets in poor repair with damaged wires as well as a cracked salt ingredient container. CDI, operator removed fryer baskets and container from use.

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 PIC not able to locate written procedures for using Time as a Public Health Control for lettuce. CDI, lettuce voluntarily discarded and handout provided to PIC.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store clean equipment in a clean, dry area. Observed soiled disposable towels on top of box of single service gloves.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed 1 cutting board wit stains in need of resurfacing and a split gasket on door of walk in freezer.

4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces shall be free from an accumulation of soil. Observed fryer doors accumulating grease deposits

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 2 containers of quesadillas held using Time as a Public Health Control but not using following written procedures and not itendified with a Time as required. CDI, operator voluntarily discarded 2 pans of quesadillas.

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 ground beef cooling in small pan with pan on ice. CDI, operator transferred ground beef to shallow sheet pan and relocated to walk in cooler to rapidly cool.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store clean equipment in a clean, dry area. Observed spoons hanging in splash zone of 3 compartment sink near sanitizer side of sink.

4-202.11 Food-Contact Surfaces-Cleanability - PF - Observed 3 spatulas with heavy cracks and no longer smoot hand easily cleanable. CDI, operator voluntarily discarded spatulas. Repeat.

4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces shall be free from an accumulation of soil. Observed some black soil residues accumulating on bottom of soda dispenser unit near to-go window.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no trash can at rear handwashing sink near exit door.

2-401.11 Eating, Drinking, or Using Tobacco - C - Store employee beverage soil that contamination of hands or equipment is prevented. Observed employee beverage on prep table near clean drainboard of 3 compartment sink.

3-501.19 Time as a Public Health Control - P,PF - Observed quesadillas not identified with a time as required on written procedures for using Time as a Public Health Control. CDI, operator voluntarily discarded 2 pans of quesadillas. Improvement made since previous inspection.

4-202.11 Food-Contact Surfaces-Cleanability - PF - Multiuse food contact surfaces shall be designed and constructed to be free of cracks, scarring and be and easily cleanable. Observed 2 spatulas with heavy cracks. Observed 2 fryer baskets in poor repair with loose wires. CDI, operator voluntarily discarded items.

l6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed dust accumulating on ceiling vents inside restrooms. Repeat.

3-501.19 Time as a Public Health Control - P,PF - Observed Time as a Public Health Control being used for quesadillas, cut lettuce, and cheese but no written procedures for using Time as a Public Health Control available on site. CDI, foods voluntarily discarded by operator. Repeat. Handouts provided during inspection.

3-304.14 Wiping Cloths, Use Limitation - C- Wet wiping cloths shall be stored in sanitizer in between uses. Observed wet wiping cloths stored on counter surfaces upon arrival and some wet wiping cloths stored on 3 compartment sink.

5-205.15 System Maintained in Good Repair - A plumbing system shall be maintained in good repair. Observed slow draining handwashing sink in beverage area.

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C - Ventilation system shall be cleaned so that a nuisance is prevented. Observed vent system inside restrooms accumulating dust and in need of 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 - Facility has the times placed on items but does not have the TPHC documentation for each item they are holding on time. CDI - A copy was emailed with the inspection for the manager to fill out.

4-501.11 Maintain equipment in good repair. - Observed a split gasket on walk in cooler #2. Replace gasket. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. - Observed 2 non NSF can openers.

2-101.11 PIC shall be present during all hours of operation.-PF - PIC Addison was not present upon arrival.

General Comment 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 containers of cole slaw made earlier this morning cooling with lids on them. Product was 48F. When cooling leave lid off or slightly open to facilitate cooling. CDI - Lids were removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed a couple containers stacked wet. Repeat violation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one stack of cheese above 45F. CDI cheese was voluntarily discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed 2 pans wet stacked. CDI pans moved to dish area to be rewashed.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed 2 stacks of cup unprotected, unshielded. CDI cups sheilded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food residue in equipment ledges and walk-in freezer floor. Observed food residue on shelves in 2 walk-in coolers.

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 ventilation intake in women's restroom accumulating dust debris.

3-307.11 Miscellaneous Sources of Contamination - C Observed discharge from the cooling unit in the walk-in freezer to be impacting the boxed items stored there. Do not allow the discharge to impact the food.

6-305.11 Designation-Dressing Areas and Lockers - C Observed personal items improperly stored commingled with gloves and other items. Store personal items away from commercial items.

2-102.12 Certified Food Protection Manager - C. District manager Justin Anthony on site today; only Servsafe certificate provided was for Daniel Rogers; store manager. Store manager arrived at facility as inspection was completed and being typed. CDI- verbal correction as to rule requirement and compliance date of January 1, 2014.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Food items in prep cooler #2 at the cook line not under food control. District manager advised that all foods were just placed in the prep cooler this morning for today's service. All food items removed and placed in walk in cooling units for rapid cooling. Manager was advised that temporarily small amounts (ie one bag at a time) food on ice may be placed in prep unit just immediately before facility to open for service, and no food may be stored in the unit until it has been repaired. Return date by October 14, 2013 to check for cooler repair.

3-501.15 Cooling Methods - PF. Containers of chili and slaw prepared today being cooled in the walk in coolers tightly covered and stacked one on the other during the cooling process. CDI- methods corrected.

3-302.12 Food Storage Containers Identified with Common Name of Food - C. In use seasonings, oils, and dressings at the prep line and cook stations not labeled per the rule. CDI- verbal correction to label all in use seasonings, oils, and dry mixes. Labeling is also required for small shakers.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Employee beverage items stored intermingled with facility packaged items. Designated area for employee foods/ beverages is needed.