MCDONALDS #19282

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed eggs in a plastic container stored over top of a box of sliced cheese. Ensure that proper storage order procedures are followed. -CDI- Eggs were moved so that they were no longer above RTE foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P- Observed raw hamburgers cooked on the grill with a final cook temp of 149F-165F depending on the patty and part of the patty cooked. PIC had food employee drop another batch of burgers, burgers were cooked to 149F-165F again. -CDI- All burgers were voluntarily discarded. PIC adjusted the automatic clamshell grill to cook for longer. Burgers were properly cooked after adjustment.

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 lidded prepped foods such as lettuce and tomato’s that were from prep approximately 1 hour prior in the lowboy cooler -CDI- Once PIC observed the foods from prep cooling in the lowboy he directed a food employee to go and cool the foods in the WIC. Foods were cooling properly by the end of the inspection. 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 employee working with food with no head covering present ensure that all food employees working with food or food contact surfaces are wearing proper hair restraints.

4-501.11 Maintain equipment in good repair. Observed dish machine with an out of order sign. PIC stated that the dish machine was not working properly. EHS notes that the 3-comp sink is what is being used to W/R/S. PIC stated that a work order is in for the dish machine. All sanitizer was functioning and reading properly at the 3-Comp sink. Ensure that equipment is maintained in good repair.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handsink near dish pit with food debris accumulation. CDI- EHS discussed handsink usage with PIC, PIC spoke with food employee about dumping pickle juice.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed Canadian bacon in hot trays, sausage gravy in steamwell, temping below 135F. CDI- PIC voluntarily discarded items due to being out of reheating parameters. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live small insect crawling along dish machine. Observed dead crawling insect in outdoor storage area. PIC stated that pest control has been coming weekly due to latest increase in pest sightings.

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 table prep lining area, gaskets of low 2D RIC, and top of dish machine with heavy food debris and debris accumulation. Increase cleaning frequency.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored on top of RTE folded egg packaging in standing RIC. CDI- PIC removed item to designated area. *REPEAT*

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed Spoons can opener soiled with old food debris. This is the fourth consecutive time facility has been out of compliance with keeping dishes clean. EHS implemented risk control plan. Facility is to create a log for dish washing and monitoring. Facility will send logs to EHS every week. Risk control plan will be sent to EHS by Friday 5/16/25. Logs will be put in place and sent to EHS beginning on 5/23/25. 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 .

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored in dry storage area with customer items. CDI- Removed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low chlorine sanitizer at dish machine- 0ppm. PIC stated dish machine installed within last 2 weeks. Detergent solution hooked up to sanitizer line. No chlorine sanitizer in facility. Facility will utilize 3-compartment sink until service company provides sanitizer. EHS will return within 3 days to verify unit properly sanitizing (50ppm-100ppm). VERIFICATION REQUIRED. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed greasy residue on several insert pans and utensils stored as clean on dish shelves. CDI: PIC sent to be re-W/R/S. REPEAT VIOLATION.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few insert pans stored as clean soiled with stickers/sticker residue. CDI: Sent to be re-W/R/S. REPEAT VIOLATION.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few insert pans stored as clean soiled with stickers/sticker residue. CDI: Sent to be re-W/R/S.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live baby roach near coffee station. EHS recommended more frequent pest control.

4-501.11 Maintain equipment in good repair. Observed torn gasket on fry cooler.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drinks stored on prep tables and on packaged food. -REPEAT- -1 point-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no quat sanitizer at three compartment sink. CDI - Sanitizer was replaced and a quat sanitizer concentration of 200ppm was achieved. -1.5 points- 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

3-501.19(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 in or discard times for items being held using TPHC. PIC stated that items were placed on line after lunch service. CDI - Discard times were placed on items using TPHC. -0 points-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food without wearing hair restraints. -0.5 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on food prep surface. -0 points-

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drink on the top of the prep counter and inside two the reach in coolers. CDI - PIC removed the drinks.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed equipment inside the front handsink basin. CDI - Removed and discussion with the PIC that the handsink shall be accessible and not be used for anything else except handwashing.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the interior panel of the ice machine accumulating pink residue. Clean and maintain.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a baby roach under the front counter. Contact your pest control.

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 at the front service counter and drive through equipment. Clean to prevent attracting pests.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drink on the top shelf in the reach in cooler at the drive thru. CDI - Drink was relocated to bottom shelf.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed equipment inside the handsink basin. CDI - Removed and discussion with the PIC that the handsink shall be accessible and not be used for anything else except handwashing.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the interior panel of the ice machine accumulating pink residue. Clean and maintain.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed fryer cleaner stored above the fryer. CDI - Cleaner was removed and relocated.

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 gaskets throughout the facility in need of cleaning, accumulating sticky residue. Clean and maintain.

6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items.Observed mops improperly stored at the mop sink. Handles were in the mop basin.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed current employee health policy does not reflect the addition of Salmonella (nontyphoidal) CDI - provided the PIC with the new employee health policy via email. For more information on employee health policy please visit: http://meck.co/FoodSafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shelled eggs stored over juice in the walk in cooler. CDI - PIC relocated the eggs to the bottom shelf to prevent contamination. For more information on food storage order please visit: http://meck.co/FoodSafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes in the reach cooler at 49F. Just placed/prepped PIC placed in the walk in cooler to rapidly cool down to 41F or below.

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

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 ice scoop in ice bin and ice machine with the handles in the ice.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers on the drying rack wet stacked. -REPEAT-

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 boxes of single service use supplies stored on the floor in the dry storage.

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 gaskets throughout the facility in need of cleaning, accumulating sticky residue. Observed condiment bins at the drive thru accumulating good debris. Clean and maintain.

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 wall in the mop sink beginning to deteriorate. Repair the wall.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF. Observed a new employee who indicated that she was not informed about any illnesses and symptoms. CDI. went through the illnesses and symptoms with employee.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed mop bucket stored directly infront of the hand sink. CDI. PIC removed. Also observed ice dumping in hand washing sink. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed tomatoes and Wraps cold holding in RI at temperatures above 41F. CDI. PIC indicated that it was prepped about 45minutes ago and return to the WI cooler for cooling. REPEAT.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed one of the RI coolers without a thermometer. CDI. PIC provided one.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed life roaches in the facility at the time of inspection. Needs to be sprayed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed nuggets in thin plastic back stored directly on the rack with build up on it. CDI. PIC removed. REPEAT. 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. Observed dented cans stored in same place as undented cans. CDI. PIC removed and discarded.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing hand jewelry while working food. CDI. Employee removed. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths in sanitizer container with a concentration of about 30ppm chlorine. 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 ice scoop stored with handle laying directly on the ice. CDI. PIC removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes in the clean dish area. CDI. PIC removed and rewashed.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of single use cups and bags stored directly on the floor in the dry storage area. Needs to be removed.

4-501.11 Maintain equipment in good repair. Observed one of the RI coolers with damaged door, micro wave with damaged holders. Needs to be repaired. REEPEAT.

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 micro wave handles. Needs to be cleaned. REPEAT. All other equipments were clean.

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 food employee go from touching trash, to mopping, to placing clean dishes away. CDI-EHS intervened and food employee washed hands and was told to wash hands (not use sanitizer) after handling soiled equipment.

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 food employee with busted gloves and fingers hanging through the tips, that was touching mcmuffins. CDI-EHS explained they need new gloves when their fingers are through the gloves, food employee voluntarily discarded food and added new gloves.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw whole shell eggs above RTE smoothie mix in the WIC. CDI-PIC moved eggs to a bottom shelf. PIC did not sign due to Covid protocols.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 3 plastic containers with food debris and grease on them, stored as clean. Observed coffee area nozzles with build-up on them. PIC said they clean them every night. CDI-PIC cleaned nozzles and EHS explained since this is a TCS food items they need to be cleaned every 4 hours. Dishes were taken back to be washed/rinsed/sanitized. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the ice machine with pink build-up on the inside.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed reach in at drive thru holding milk above 41F. The unit has a 1/2gap between the door and the gasket, allowing for air flow to leak out. CDI-PIC voluntarily discarded all milk in that unit and will not use until it is fixed.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed time being used for sliced american cheese and no paper work for it. VR REQUIRED 1/16/2021.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food sitting on the floor in the WIF.

2-302.11 Maintenance-Fingernails - PF Observed a food employee with long fingernails, they were so long it made it difficult to wear gloves because they kept busting through. PIC said they are going to get that fixed this week, for now the employee is not handling exposed food.

4-501.11 Maintain equipment in good repair. The unit has a 1/2 gap between the door and the gasket, allowing for air flow to leak out. 3-comp sink and sprayer is leaking. Gasket on the fry station isn't shutting properly. Handle at the handsink is missing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed prep unit handles with grease.

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

7-201.11 Store toxic materials to avoid contamination. -P. Observed sanitizer stored above grab and go sauces. CDI. PIC removed.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed no working thermometer in the facility at the time of inspection. CDI. PIC got the battery for the thermometer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes in the cleaned dish area. CDI. PIC removed to be rewahsed.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of single use cups stored directly on the floor inthe dry storage area. Needs to be removed.

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 in the kitchen area. Needs to be cleaned.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the dish drying area.

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 sausage burritos and salads above 45F cooling covered up inside of reach in units. CDI- Food items were uncovered and placed in walk in cooler to repaidly cool. Discussed cooling methods with PIC.

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 employee pick up just cooked fish filets with bare hands. CDI-reheated to 165F+, employee washed hands and donned gloves.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed coffee filter stored in handsink. CDI-removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed build up on soda nozzles.

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed components of coffee maker stored in handsink. CDI-removed and taken to be washed and sanitized.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed around ice chutes of soda machines, non food contact surfaces of soda machines and floor drain under self service soda machine out front.

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 shredded lettuce on TPHC and not labeled. Also observed liquid egg product using TPHC according to PIC and not labeled. CDI-all items labeled with time.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed gravy removed from can at room temperature and cooling in walk in cooler covered with plastic wrap. CDI-pan vented.

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

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 sliced cheese on TPHC without a time label. CDI-labeled.

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

-205.15 Maintain a plumbing system in good repair. Observed hot water knob missing on hand sink near office. Hand sink is still providing adequate hot water for hand washing. REPEAT

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee rinsing rag in handsink. CDI-through education.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed canadian bacon held hot below 135F. 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 Observed shell eggs on TPHC without time label. CDI-labeled.

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

•4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observerd box containing single use salad bowls stored under handsink not protected from splash contamination.

4-501.11 Maintain equipment in good repair. Observed lid to ice machine in need of repair. Observed heavy ice accumulation on floors, walls, and ceiling of freezer. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed small white chest freezer in use near drive through window. Unable to determine if approved for commercial use.

-205.15 Maintain a plumbing system in good repair. Observed hot water knob missing on hand sink near office. Hand sink is still providing adequate hot water for hand washing. REPEAT

4-501.114 Maintain sanitizer at correct concentrations. -P Observed a bucket labeled sanitizer with chlorine sanitizer measuring 0ppm. CDI-bucket refilled with correct concentration. 4-601.11(A) Soda nozzles shall be clean to sight and touch. Observed two soda nozzles with build up.

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 eggs and whole shell eggs with using TPHC with no time label. CDI-labeled.

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

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

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed food debris in sanitzing compartment of 3 compartment sink.

5-205.15 Maintain a plumbing system in good repair. Observed hot water knob missing on hand sink near office. Hand sink is still providing adequate hot water for hand washing.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels @ handsink on assembly line. CDI - paper towels provided during inspection.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee on assembly line with gloves on wipe/rub nose then continue on with foodhandling without changing gloves and washing hands. CDI - instructed by GM to take gloves off and wash hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed ice chute at soda machine in dining room with mold. CDI - cleaning process started. Observed stickers residue on pans and containers on dish shelf across from 3-compartment sink. CDI - pans removed from shelf to start cleaning process. 4-501.114 Maintain sanitizer at correct concentrations. -P. Observed bleach sanitizer in bucket @ front register area < 100ppm. CDI - sanitizer changed out to proper concentration.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed quat sanitizer coming out of dispenser too strong > 400ppm. CDI - sanitizer diluted. General Comment: Investigated complaint #54159 regarding insanitary conditions in kitchen with employees cleaning. See comment section of complaint.

2-201.11 (A), (B), (C), & (E) Ensure all facilities have an approved employee health policy in place.- P. Observed inadequate knowledge of the employee health policy. CDI, gave copy of employee health agreement to GM for employees to start reviewing and signing on site.

4-501.114 Maintain sanitizer at correct strength. - P. Observed no sanitizer in buckets. GM reports that there is suppossed to be chlorine sanitizer from the packets in the buckets. It was determined that buckets were made up improperly. CDI, buckets dumped and refilled with chlorine sanitizer from packets.4-601.11 (A) Ensure equipment food contact surfaces and utensils are clean to sight and touch. - P. Observed soiled towels and buckets stored on clean drainboard of 3-compartment sink. CDI, buckets and towels removed and drainboard cleaned.

3-501.19 Maintain proper procedures in place when using TPHC (time as a public health control) - P,PF. Observed no procedures provided for food items under TPHC. CDI, copies printed and provided for facility.

7-102.11 Ensure all working containers are labeled with common name. - PF. Observed a spray bottle of glass cleaner labeled "sanitizer". CDI, bottle dumped and filled with correct sanitizer.7-201.11 Properly store chemicals to prevent contamination of food, clean equipment, single service items, etc. - P. Observed chemical spray bottle stored next to pans of uncovered cooked bacon. CDI, chemical relocated and bacon discarded.

3-304.12 In-Use Utensils, Between-Use Storage - C. Observed clear container stored in ice machine. Use handled utensils.

6-201.11 Floors, Walls and Ceilings-Cleanability - C. Observed cleaning needed on floors at grill station and walk-in freezer. Observed lots of ice build-up.

6-301.12 Provide paper towels at all handsinks. Observed paper towels missing from handsink on prep side. CDI by providing during inspection.

4-501.114 Maintain sanitizer available and at proper concentration at all times. Observed chlorine sanitizer in buckets < 50ppm. Observed quat sanitizer in spray bottle < 200ppm. CDI, both changed out to proper concentration during inspection. Monitor quat sanitizer dispenser at 3-compartment sink. Observed concentration coming out a little above 400ppm.

4-501.11 Maintain equipment in good repair. Replace torn gasket on the ice machine door (transitional item).

4-302.14 Maintain test strips available for testing sanitizing solutions. Observed no quat test strips available for checking sanitizer. CDI, by leaving some strips with facility until some could be provided.

5-501.111 Maintain dumpster/compactor in good reapir. Observed leaking trash compactor (transitional item). Facility temporarily using small dumpster brought by garbage company.

6-101.11 Maintain floors, walls, and ceilings in good repair. Observed tiles needing to be regrouted at can wash basin.