MCDONALD'S #13052

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at 2/3 of the hand sinks throughout the facility upon arrival. -CDI- Paper towels were provided. (1 pt)

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed QUAT sanitizer solution at 0ppm while actively sanitizing dishes. EHS observed that the dispenser was dispensing the minimum required concentration of 150ppm. -CDI- New concentration was dispensed into the sink and dishes were re-sanitized. REPEAT*** (1.5 pts) 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 McChicken patties at 118-127F while said to be hot holding. -CDI- McChicken patties were voluntarily discarded. (0 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 .

5-205.15 Maintain a plumbing system in good repair. Observed slight leak coming from a pipe near the WIC. Repair leaking pipe. (0 pts)

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee beverages on a prep surface. -CDI- Beverages were voluntarily discarded or relocated to an appropriate location. (0.5 pts)

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at the hand sink by the drive through window. -CDI- PIC provided hand soap. (0 pts)

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed QUAT sanitizer at 0ppm in the 3 compartment sink while actively being used to wash dishes. -CDI- PIC made a chlorine solution as a means to be used as a sanitizer solution. (1.5 pts) 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

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed shredded lettuce and breakfast burritos cooling in a reach in cooler unit while in deep containers and with lids and plastic on. -CDI- The product were moves tot he WIC and WIF with lids and plastic removed to allow proper cooling. The items were able to meet proper cooling rates after correction. REPEAT*** (1 pt) 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 .

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 minor debris/residue throughout the facility specifically by the grease traps by the WIC. Increase cleaning frequency. (0 pts)

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed Sausage and egg burritos as well as shredded lettuce that was cooling in the RIC and the WIC from ambient temperature. PIC state that the items were prepared between 6-7am. EHS recorded a temperature of 42-45F for the burritos and 45F for the shredded lettuce. The burritos are made with items that come in frozen and they do not get heated up during prep. The TCS food items did not cool within the necessary 4 hour time frame. -CDI- PIC voluntarily discarded the necessary items. (1.5 pts) For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.15 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 burrito wrapped in paper and placed in plastic containers cooling with lids tightly secured. Also observed shredded lettuce cooling in plastic containers with lid tightly secured. Food items were not able to cool correctly. -CDI- PIC voluntarily discarded the necessary items. REPEAT*** (0.5 pts) 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 .

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 the accumulation of food debris at the bottom of the glass RIC and low buoy freezer unit in the kitchen. Increase cleaning frequency to avoid food debris build up. (0 pts)

5-205.15 Maintain a plumbing system in good repair. Observed hand sink by the ice machine unable to produce cold water. EHS recorded a temperature of 120F coming from the hand sink. PIC stated that they have placed a work order in to get the sink repaired but they were not given an exact date when it will be repaired. Facility is equipped with plenty of hands sinks for the employees. (0 pts)

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 one container of shredded lettuce and three containers of sausage breakfast wraps above 41F in reach in unit (see temp chart), PIC stated these items were prepped this morning. Label stated at 8:36am. EHS observed these items at 2:15pm. Items were placed in RI unit to cool stated by PIC. CDI - items voluntarily discarded since time/temperature window has expired. (1.5) For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and 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 Facility stocks pre shredded lettuce into containers and then covers them to cool in Reach in unit. Facility also prepares sausage burritos by adding cold ingredients into a wrap and then wrapping, labeling, and placing into covered container to cool. EHS observed one container in WIC under 41F but containers placed in reach in cooler were above 41F. EHS advised to utilize walk in cooler for cooling until product is observed under 41F then placing into reach in unit for cold holding. EHS stated items can be left uncovered during the cooling process and then covered when stored once cooling is complete. CDI - All lettuce and burritos observed over 41F were voluntarily discarded since time/temperature window has expired. (0) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 one box of to-go cups stored on floor in dry storage shed by dumpster. CDI - PIC had food employee move box to an elevated position. (0)

4-501.11 Maintain equipment in good repair. Observed fry hot holding machine in disrepair. Repairman was on site during inspection to fix issue. (0)

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door to dumpster left open. Keep closed at all times. REPEAT. (1) 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed numerous items of litter and shopping cart stored at dumpster area. Please remove.

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 ceiling leak in main kitchen by to-go window and fry hot holding machine. Facility has placed buckets to collect water. Repairman on site during inspection to repair. CDI - Leak was fixed by end of inspection.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding door open on dumpster. Keep sliding doors and lids closed when not in use to prevent infestation. -REPEAT- -1 point-

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw ground beef patties over raw bacon in cold holding drawers. CDI- PIC put raw ground beef patties in bottom drawer and bacon in top drawer. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed 3 frozen beef patties contacting bottom of reach in cooler. CDI- PIC voluntarily discarded frozen beef patties. -0pts-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer at too high of concentration (400+ppm) at three compartment sink. Quat sanitizer was mixed with hot water and was 106F. CDI- PIC drained sanitizer and filled with correct concentration of sanitizer. -0pts- 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/y0SjmnabFa

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Sliced American cheese missed 4 hour cooling window, cheese was prepared at 5:30am and cheese was over 41F at 10:30am. CDI- PIC voluntarily discarded container of sliced cheese. -1.5pts- 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=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 plastic container of cheese cooling and covered with tight lid. Take lid off to cool foods. CDI- Product was voluntarily discarded due to not reaching cooling window. Points not escalated due to improvement. -.5pts- 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 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 multiple employees without hair covering working with food. CDI- PIC made employees don hair covering. -1pt- REPEAT

5-501.17 Provide a covered waste bin in female restrooms. Observed uncovered waste bins in female restroom stalls. Provide covered waste receptacle. -0pts-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with lids and doors open during time of inspection. CDI- lids and doors were closed by employee. -.5pts- REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed sealed employee energy drink stored on top of cold storage unit. CDI- PIC moved drink. -0pts-

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 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 . Observed containers of lettuce (x3) prepped at 7:40 AM cooling inside the RIC. Lettuce was observed at 46F & 48F at 11:40 AM. CDI - All lettuce that did not cool within 4 hour parameter was discarded.

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: 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 . Observed lettuce, cheese and sausage breakfast burritos cooling inside the RIC with lids tightly closed. CDI - Lettuce was voluntarily discarded, cheese and sausage burrito moved to WIF for rapid cooling.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed multiple employees prepping and cooking food with no head coverings.

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

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 filling fries into to-go box with bare hands, contacting exposed food without gloves. CDI-Discussed prevention of cross contamination with RTE foods with PIC. Employee washed hands and donned gloves. 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

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed opened, exposed bags of food in reach-in freezer. Ensure food is protected between use to prevent from contamination.

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 in prep reach-in at 67F with plastic wrap fastened on lid. Discussed cooling methods for hot foods with PIC. CDI-Gravy was unwrapped and placed into walk-in freezer to quickly cool. -0 For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with heavy black buildup behind the ice shield. Recommend to clean as often as needed. -1.5-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed large in use wiping cloth bucket at the front register with 0ppm chlorine sanitizer. -0.5-

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 kitchen with food debris. Recommend to clean as often as needed. -0-

5-205.15 Maintain a plumbing system in good repair. Observed hand sink at the back of the hot holding unit still leaking. Recommend to repair. REPEAT VIOLATION -2-

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 soap dispenser at the hand sink behind the hot holding unit is not working properly. -0-

5-205.15 Maintain a plumbing system in good repair. Observed leaking faucet of hand sink behind the hot holding unit. REPEAT VIOLATION -1- no points escalated due to it being a different hand sink from the previous inspection.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed both women and men’s restrooms in need of cleaning. -0.5-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee’s hat placed on prep surface at the coffee station. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several dishes wet stacked. Ensure all dishes, utensils, and equipment are fully air dried. REPEAT VIOLATION -0.5-

5-205.15 Maintain a plumbing system in good repair. Observed leaking faucet at the hand sink by the office. Recommend to repair. REPEAT VIOLATION -1-

2-301.14 When to Wash - P Observed employee donned on new gloves before washing hands. CDI: EHS intervened and had employee rewash hands and then donned on new gloves. -2-

6-301.14 Post a handwash sign at each handsink. Observed all three hand sinks in the kitchen with no hand wash sign. CDI: EHS gave facility hand wash signs to post at hand sinks. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a sponge in the hand sink behind the hot holding unit. CDI: PIC removed sponge. -1-

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed beef patties cooked to 138F. EHS explained to PIC that final cook comminuted meats are 155F. PIC then stated that they are required to cook it to 175F. CDI: patties were voluntarily discarded and grilled new ones to 181F. -1.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic pans wet stacked. Ensure all utensils and equipment are fully air dried before stacking. -0-

5-205.15 Maintain a plumbing system in good repair. Observed hand sink by the office leaking on the cold handle. Observed spray nozzle at the 3 comp sink leaking, but a cloth is used to wrap around to not leak everywhere. Recommend to repair or replace. -0-

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF OBSERVED no employee health policy on site. CDI. EHS gave PIC a sign to hang up in facility.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P OBSERVED raw bacon over a case burritos in the reach in and raw bacon over cases of sauces in the walk in cooler. CDI. PIC rearranged storage order. REPEAT.

4-501.11 Maintain equipment in good repair. OBSERVED damaged gaskets on the burger drawer next to the grill adjacent from the hand wash sink. OBSERVED heavily iced over fans in the walk in freezer. REPEAT

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed opened employee beverage stored on prep surface near front of facility. CDI - PIC removed drink. - 0 -

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 several employees turn off faucet with bare hands. CDI - Hands re-washed. 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed several food employees don gloves without first washing hands. CDI - All hands were washed. 2-301.14 Wash hands after activities that contaminate them. -P Observed employee handle personal cell phone and proceed to prep food items without washing hands or changing gloves. CDI - Hands washed. - 2 -

3-304.15 (A) Gloves, Use Limitation - P Observed several employees handle masks with gloved hands and continue food prep without washing hands/ changing gloves. CDI - Hands washed, discussion with PIC. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored over RTE egg pattys. - 1.5 -

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food employee drop metal scoop onto floor, then proceed to place it back into storage with clean dishes. CDI - Employee removed scoop and any other now contaminated dishes to the sink to be washed/ rinsed/ sanitized. - REPEAT - 1.5 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sausage gravy from this morning in cooler at 54F. CDI - PIC voluntarily discarded. - 0 -

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 dehydrated onion cooling covered in deep container in reach in cooler. CDI - PIC uncovered and moved to WIC to be rapidly cooled. - 0.5 -

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 food stored on floor in walk in cooler and freezer. - 0 -

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed few employees not wearing hats - 0 -

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on side of sink next to faucet. Observed all sanitizer buckets reading 0ppm chlorine sanitizer. CDI - PIC stated they are out of wiping cloth sanitizer. Should come in next order. PIC was instructed to use QUAT sanitizer from sink dispenser until sanitizer arrives. All sanitizer buckets refilled. Wet wiping cloths moved to sanitizer buckets. - 0.5 -

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 items stored on floor by back door. - REPEAT - 0.5 -

45 4-501.11 Maintain equipment in good repair. Observed walk-in freezer heavily iced over. Fans are also iced over. - REPEAT - 0 -

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed container of plastic forks stored in handsink. CDI - Item removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some plastic containers soiled with food debris and sticker residue but stored as clean. CDI - Items sent back for rewashing.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some pans wetstacking on drying rack.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed 3 boxes of single use cups and lids stored on floor by back door.

4-501.11 Maintain equipment in good repair. Observed walk-in freezer heavily iced over. Fans are also iced over. 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 some plastic pans with heavy wear and tear, heat damage, or broken corners.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT. Observed cleaning needing to be done inside reach-in refrigeration and freezer units, as well as a milk spill in front reach in and oil spill in cubby under fryers.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P REPEAT. Observed backflow prevention devices damaged on both mop sinks. No signature needed due to COVID-19 guidelines.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pans stored as clean with grease film . CDI took to rewash.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed numerous watches , bracelets , and rings other than wedding ring on several employees. -0 points

4-501.11 Maintain equipment in good repair. Observed gaskets on most pieces of equipment in need of replacement.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed floors of lowboys in need of cleaning.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Backflow prevention devices appear to be damaged at both mop sinks. -0 points-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf/6-301.14 Post a hand wash sign at each handsink. Observed paper towels missing at hand sink near hot hold station Also observed hand washing signage missing in Men's bathroom. CDI- Paper towels were installed. 0 points.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P/4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed quat sanitizer reading 0 ppm. After close evaluation, it was determined that the quat dispenser was filled with a chemical that was not quat sanitizer. CDI- PIC installed quat in dispenser by the end of the inspection. Observed black mold along the interior chute of the ice machine. CDI- ice machine was sanitized. -1.5 points.

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 was unable to present TPHC documentation that backs foods being held on time. EHS will send a copy to be filled out and kept onsite. VR- 1 point.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous fruit fliesand gnats by frappe machine at front and in break room and by mop sink in back of the prep facility. Manager stated that Ecolab pest control has been contacted and is scheduled for pest service. REPEAT - 2 points.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxed chicken being stored on walk in cooler floor. Chicken was uplifted. 0 points.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Remove moisture buildup from front milk 1 door unit. Remove ice buildup from condenser unit in freezer. 0 points.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee bottled beverage stored on the prep surface in the kitchen. CDI: drink was discarded.

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. Observed side and big salads at 46F cooling inside reach-in 2 door cooler while stacked and covered. CDI: salads were moved to the walk-in cooler spread out. Checked temp after about 15 minutes. Product dropped to 43F. Lids were removed to cool more rapidly.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous fruit flies by frappe machine at front and by chemical area in the back. Manager stated that Ecolab pest control has been contacted and is scheduled for pest service.

General Comment: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed at frappe machine area and equipment by drive thru, back storage area, and back chemical area.

General Comment: 5-205.15 (B) System maintained in good repair - C. Observed slow drain at back can wash area. Plumber has been working on issue. Plumber scheduled to return for service.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phones stored on top of single service wrappers at expo area.

General Comment: 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. No paper towels observed at both kitchen handsinks. CDI: both were stocked.

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed heavy build-up on one soda nozzle and some build-up on 2 other soda noozles and holders. CDI: removed and cleaned. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed no quat sanitizer available at 3-comp sink. It was determined that sanitizer container was empty. No quat sanitizer could be located so facility is using chlorine sanitizer packets until sanitizer delivery. CDI: bleach made up in sink at 100ppm.

General Comment: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed ham and shredded cheddar cheese inside reach-in cooler at 43F. CDI: removed and placed inside walk-in cooler.

Repeat: 7-201.11 Store toxic materials to avoid contamination. -P. Observed spray bottle of cleaner stored on expo line above prep surface. CDI: relocated.

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 salads cooling inside reach-in cooler stacked and covered. CDI; moved to walk-in, lids opened, and product spread out to properly cool.

General Comment: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed chlorine sanitizer buckets at front and back at 10ppm. CDI: changed out and corrected to 100ppm.

Repeat: 4-501.11 Maintain equipment in good repair. Observed cooler/freezer gaskets torn on units 11, 12, and 15.

General Comment: 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed side door open. 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 at dumpster area. Ensure all equipment is inverted to avoid standing water and pests.

Repeat: 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing/cracked baseboard tiles at back storage area by office area.

Repeat: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on prep surface in kitchen on expo line. CDI: drink discarded.

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed build-up on 2 soda holders and one nozzle at customer drink station. Improvement has been noted on cleaning frequency of drink station. CDI: soda nozzles and holder were cleaned during inspection.

Repeat: 7-201.11 Store toxic materials to avoid contamination. -P. Observed cleaner stored on table next to shake machine. CDI: cleaner relocated to chemical shelf.

Repeat: 4-501.11 Maintain equipment in good repair. All cooler gaskets have been replaced except gasket on cooler # 12 and #15.

General Comment: 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 damaged stained ceiling tiles in dining room due to prior leak. According to manager maintenance is in the process of replacing all tiles.

General Comment: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one employee drink stored on top of ice machine. CDI: drink discarded.

Repeat: 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. Some employees observed not washing hands for 15 seconds and recontaminating hands by turning faucet off with bare hands. Observed employees air-drying hands and others drying hands off on apron. CDI: handwash corrected; education and training provided. 2-301.14 Wash hands after activities that contaminate them. -P. Observed employee conducting cleaning duties such as sweeping floor then go back to cook station and put on gloves without washing hands. CDI: addressed and employee properly washed hands.

Repeat: 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at handsink close to office. CDI: paper towels provided. Observed hand drying device not working inside women's restroom. CDI: paper towels provided.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed shake mix stored inside ACE hardware paint buckets stored inside walk-in cooler. CDI: shake mix was discarded.

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Drink nozzles and holders at customer drink station in dining area observed with build-up. CDI: drink station was shut down and nozzles and holders cleaned properly during inspection. Observed build-up on ice machine deflector. CDI: cleaned properly drying inspection.

Repeat: 3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed times expired on TCS items held on TPHC on expo line. CDI: items discarded and times were changed.

Repeat: 7-201.11 Store toxic materials to avoid contamination. -P. Cleaner in spray bottle observed stored at front register area with sauce packets. CDI: cleaner relocated.

General Comment: 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food handlers wearing jewelry on wrists. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handlers without hair restraints.

Repeat: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Several wet wiping cloths not in use laying on table food contact surfaces. Observed chlorine sanitizer in buckets at 10ppm. CDI: dumped and corrected to proper concentration.

Repeat: 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. Employee using cup to scoop ice at front drive thru area.

General Comment: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed UHC trays wet stacked on shelf.

General Comment: 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups and utensils stored in box on kitchen floor under handsink on expo line.

Repeat: 4-501.11 Maintain equipment in good repair. Observed several torn gaskets on reach-in coolers and freezer. Observed leak at 3-comp sink faucet. Repair.

General Comment: 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. Some employees observed not washing hands for 15 seconds and recontaminating hands by turning faucet off with bare hands. CDI: handwash corrected; education and training provided. 2-301.14 Wash hands before donning gloves and between gloves uses. -P. Employee observed not washing hands in between handling raw meat and changing gloves. CDI: employee corrected; training provided.

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. Employee observed handling mcmuffin with bare hands. CDI: employee corrected; gloves donned.

Repeat: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Handsink on back expo line blocked by fryer baskets and other equipment. CDI: items relocated.

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Drink nozzles and holders at customer drink station in dining area observed with build-up. CDI: removed and cleaned on site. Sticker residue observed on some trays stored on back expo line shelf. CDI: removed to be cleaned.

Repeat: 3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Time observed not changed on tempered cheese stored on prep line. Incorrect time was recorded on block cheese on prep line. No procedures observed on clarified butter held on time. CDI: times were added and corrected.

Repeat: 7-201.11 Store toxic materials to avoid contamination. -P. Cleaner in spray bottle observed stored at front register area with sauce packets. CDI: cleaner relocated.

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. Salads observed cooling while covered and stacked inside stand-up two door cooler. CDI: salad were transferred to walk-in, spread out, and uncovered to properly cool.

Repeat: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Quat sanitizer in buckets reading 0-50ppm. CDI: corrected to 200ppm. Several wet wiping cloths not in use laying on table food contact surfaces.

Repeat: 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. Employee using cup for ice at front drive thru area. Ice scoop was not provided.

General Comment: 4-501.11 Maintain equipment in good repair. Repair leak at multiplex machine at back.

Repeat: 1 pt - 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed handsink on expo line blocked by fryer baskets and other storage. CDI: all items were removed. Observed employee filling water from handsink close to office. CDI: directed to use handsink only for handwashing.

Repeat: 1.5 pts. - 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw burgers stored above fries in walk-in freezer. CDI: storage order rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - 1.5 pts. Observed UHC trays stored on shelf with debris and sticker residue remaining. CDI: removed and taken back to dish area for recleaning. Observed build-up on ice chute and soda nozzles at drink machine in dining area. CDI: Cleaning process started.

General Comment: 0 pts. - 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 incorrect times and some times missing on items held on TPHC. CDI: correct time stamps placed.

7-201.11 Store toxic materials to avoid contamination. -P - 1 pt - Observed multiple chemical bottles stored on/above prep/cook surfaces throughout kitchen. CDI: removed and stored properly at back chemical storage area.

General Comment: 0 pts. - 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees handling food without hair restraints.

Repeat: 1 pt - 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed chlorine sanitizer bucket stored at front area at 10ppm. CDI: changed out and corrected to 50-100ppm. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed chlorine sanitizer buckets stored on the floor throughout kitchen.

Repeat: 1 pt - 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 directly on shelf next to ice machine. Observed employee using cup to scoop ice at front drive thru area.

General Comment: 0 pts. - 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 service items stored on the floor in walk-in freezer and back storage area.

Repeat: 2 pts. 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on shelf at grill area and another uncovered drink stored on expo line above bagged food. CDI: drinks discarded.

Repeat: 1 pt. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at handsink on expo line. CDI: towels provided.

General Comment: 0 pts. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw shell eggs stored above creamers and milk inside walk-in cooler. CDI: shell eggs rearranged and stored properly.

Repeat: 1 pt. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies at back storage area by soda syrup boxes and a few at cook and expo line. Last pest service was 9-5-17 from Ecolab. Ecolab will be notified again today for treatment.

Repeat 1 pt. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored on prep table at expo line. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer buckets stored on the floor.

Repeat 1 pt. 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 directly on shelf next to ice machine.

General Comment: 0 pts. 4-501.11 Maintain equipment in good repair. Repair leak in sanitizer dispenser. Replace torn cooler gasket for reach-in freezer and low boy cooler at cook station.

Repeat: - 1pt. 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored on counter on prep/expo line, inside 2-door cooler at register area, and at grill area. CDI: drinks discarded/relocated.

General Comment: 0 pts. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink at expo line blocked by fryer baskets. Observed rubber spatula stored inside handsink. CDI: fryer baskets relocated and spatula removed.

Repeat: - 1.5 pts. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed cambro trays and wire mesh baskets stored on clean dish rack with build-up. CDI: removed from shelf and stored back at dish area to be cleaned.

General Comment: - 0 pts. 7-201.11 Store toxic materials to avoid contamination. -P Observed grill cleaner stored at grill area above freezer and cleaner/disinfectant stored on counter at drive thru area. CDI: chemicals taken back to designated chemical shelf.

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

Repeat: 0.5 pts. 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 bracelets and watches while handling food.

Repeat: - 1 pt. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored on prep surfaces.

Repeat: - 1 pt. 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 in direct contact with shelf beside ice machine.

Repeat: - 1 pt. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed at flat top grill area, cooler gaskets, shelving inside walk-in cooler, and vents above fryers.

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 wall above flat top grill area in need of cleaning. Observed floors in need of cleaning in some areas of kitchen.

General Comment: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on counter on prep/expo line. CDI: drink discarded.

Repeat: 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 remove gloves, grab a wiping cloth to clean area then without washing hands, put on new gloves. CDI: discussed with PIC; directed employee to properly wash hands. Observed same employee sweep floor and handle dirty dishes then go to handsink to sanitize hands/rinse off hands but did not use paper towels. CDI: discussed with PIC; employee pulled to the side with education provided; directed to use soap and paper towels.

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed pans stored on clean dish rack with build-up inside pans. Directed PIC to have pans replaced if they can no longer be cleaned properly. CDI: removed from shelf and stored back at dish area to be cleaned.

Repeat: 3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no time stamps on two stacks of cheese on prep line. CDI: time stamps properly placed on cheese.

General Comment: 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 bracelets and watches while handling food.

Repeat: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored on prep surfaces. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed buckets with clean wiping cloths stored on the floor.

Repeat: 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 in direct contact with shelf beside ice machine.

General Comment: 4-501.11 Maintain equipment in good repair. Replace torn gasket on side line cooler and hash brown cooler.

Repeat: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed at flat top grill area, shake machine, cooler gaskets, and filters above fryers.

Repeat: 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 some broken tiles and missing grout in some areas of kitchen. 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 wall above flat top grill area in need of cleaning. Observed floors in need of cleaning in some area of kitchen.

2-301.14 Wash hands before donning gloves and between gloves uses.-P - Observed employee place raw beef to cook and touch clothing then proceed to place new gloves without washing hands. Observed employee working in dinning area with gloves, remove gloves, and placing new gloves without washing hands effectively. CDI - Addressed by PIC.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - 0 pts - Observed no paper towels at the hand sink near the back area. CDI - Placed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw shell eggs stored above ready to eat eggs. CDI - Moved according to proper storage order. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed employee cracking eggs then proceeded to work with clean equipment without effectively washing hands. CDI - Removed gloves and cleaned pan.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Repeat - Observed several pans soiled and with sticker residue. CDI - Placed at three compartment sink to be cleaned. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed soda nozzles and ice machine with severe mold build up. These two items must be cleaned as often as necessary to prevent build up. Ensure items are placed on a cleaning schedule.

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 cheese without time stamp. Observed lettuce maintained from last night and not discarded. CDI - Cheese discarded and relabeled. Lettuce discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - 0 pts - Observed several wet wiping clothes stored on prep tables.

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 holder in drive through and at ice machine soiled. Observed location where egg scoop is stored soiled.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - 0 pts - Observed single use articles stored in locations with crumbs and other food debris. Maintain areas clean.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Repeat - Observed cleaning needed in shelving of walk in cooler - exterior of equipment - utensil storage racks - removable parts of equipment - exterior of ice box 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. 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.- Repeat - Floors - Observed some broken tiles and missing grout in some areas. Floor cleaning needed throughout, particularly in dry storage area where it is hard to reach. Walls - Wall cleaning needed in dry storage area. .

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Manager at time of inspection not certified.

6-301.11 Provide soap for handwashing at each handsink. -Pf Back side of prep line handsink observed with only hand sanitizer available. Handsink must have soap available. CDI by employee providing soap.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several soiled pans in the clean dish storage rack. Items had sticker residue and food residue. Insure that items are properly washed. CDI by employee re-wash/rinse/sanitizing items.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of cups on the floor in the rear storage area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dish storage rack observed dusty/in need of cleaning.

5-501.111 Keep storage areas and bins for waste in good repair. Observed wall damage to doorway near dry storage area.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed food stored in the freezer with open bags and unprotected. CDI by PIC closing bags/boxes.

4-501.11 Maintain equipment in good repair. Observed rusty/paint peeling racks in the rear storage area. 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 several broken pans. Items discarded by PIC.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticker residue on the exterior of several unstacked utensils.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed dumpster with no drain plug.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC at time of inspection was able to name all 5 diseased but only 4/5 of the symptoms, exempting diarrhea. A posted corporate mcdonalds policy was not available, CDI by providing PIC with a copy of employee health policy.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed heavy sticker residue on many items that were stored as clean. Observed a burger tray stored as clean with greasy residue and burger particles left on it. Insure that staff is thoroughly cleaning items and equipment before storing them as clean. CDI by PIC moving soiled items and items with sticker residue to the 3 comp sink for cleaning. 4-602.11(E)(4) Equipment such as ice machines and ice machine bins and soda dispensing nozzles shall be cleaned at a frequency to preclude the accumulation of debris or residue. Observed heavy buildup of debris on all soda nozzles in the front dining area. CDI: All nozzles were moved to a bucket of sanitizer by the PIC for cleaning. Observed black debris build up on on the ice machine shield. Insure that ice machine is cleaned frequently enough to keep debris from accumulating.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a wet wiping cloth stored out of sanitizer above the grill. CDI by PIC placing the wiping cloth into the dirty cloth bin. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed buckets used for sanitizer and wiping cloths stored on the floor.

4-501.11 Maintain equipment in good repair. Observed dry storage racks in need of repair or replacement. Paint is peeling and some racks are rusted.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of debris and residue on the dry storage racks. Insure that the racks are cleaned when soiled.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster side door that was half closed. CDI by PIC fully closing door.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed shelled eggs stored directly above ready-to-eat meats and cooked eggs. CDI items were rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed coffee spray head at drive thru collecting residue. CDI spray head cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed fries in basket under hopper at 56F. CDI fries discarded.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed ambient thermometer stored in back of yogurt cooler. Observed thermometer stored on condensing unit in walk-in. Thermometers must be positioned in warmest part of cooler.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths on prep surfaces throughout facility. REPEAT VIOLATION. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer buckets stored on floor. REPEAT VIOLATION.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed several boxes stored on floor in front of drive thru area and walk-in cooler.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed cup lip pieces unprotected at serving line and drive thru.

4-501.11 Maintain equipment in good repair. Observed split gasket on low cooler beside grill. Observed glass front cooler in drive thru area not closing properly.

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 gaskets, ledges and between equipment.

5-205.15 Maintain a plumbing system in good repair.-P Observed front handsink leaking. CDI manager will create work order.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed bulb unshielded in walk-in cooler.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC without food safety certification on-site.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee coffee sitting on prep surface. Discarded.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink on backside of prep area (far right) with water turned off and no papertowels. Maintain access to all hand sinks at all times and maintained stocked with soap and papertowels. Water was turned back on at hand sink- repair order needed.

7-201.11 Store toxic materials to avoid contamination. -P Observed spray bottle of degreaser handing on clean dish rack and bottle of window cleaner stored with liquid margarine and single service customer items.

General Comment- 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed stored on the floor. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed wet cloths stored on prep surfaces around drive through and coffee areas.

2-301.12 Ensure that proper procedure is used for washing hands. Hands must be washed in handsink, using warm running water and soap for at least 20 seconds and dried with paper towel. Observed 3 employees wash hands for less than 20 seconds and turn faucet off with bare hands.

3-305.11 All storage should be at least 6" above the floor to prevent contamination. Observed gallon jugs stored on floor and single service items stored on floor in outside storage unit.

2-402.11 Employees engaged in food preparation shall wear a hair restraint. Observed several food preparation employees and manager without effective hair restraints.

3-304.14 (B) In use wet wiping cloths shall be used for one task then laundered or stored in sanitizer solution between uses. Observed wet wiping cloths on counter.

4-501.11 Equipment shall be in good repair. Observed drive thru cooler and ice machine broken. Replace/Repair equipment.