MCDONALD'S TRYON #6788

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee on their cell phone then go to get a new pair of gloves without a hand wash. -CDI- EHS intervened, employee washed hands and donned a new pair of gloves. Education was provided. (0 pts)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs being stored over RTE American cheese in a low cooler on the cook line. -CDI- Storage order was corrected. (1.5 pts) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 accumulation of grime on the wire racks in the WIC. Increase cleaning frequency. EHS noticed improvement throughout the facility from last inspection. REPEAT*** (0.5 pts)

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 slight leak coming from one of the light fixtures by the hand sink on the cook line. No contamination was observed. Repair leak. (0 pts)

4-501.11 Maintain equipment in good repair. Observed ice machine not working. PIC stated that they are waiting on the parts to come in for it to be fully repaired. (0 pts)

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 grime, debris, and residue on non-food contact surfaces throughout the facility. Increase cleaning frequency. REPEAT*** (0.5 pts)

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 heavy accumulation of food debris and residue on the floors throughout the facility, specifically in the harder to reach places. Increase cleaning frequency. REPEAT** (1 pt)

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand sink closest to the French fry station. -CDI- Employee immediately provided paper towels. No points due to immediate correction. (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 egg and sausage burrito mix that had been cooling from the day prior. The mixture was at 42F. PIC stated that container had not been removed from the WIC at all the day of the inspection. Mixture did not meet required cooling parameters. -CDI- PIC voluntarily discarded the burrito mixture. (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 .

4-501.11 Maintain equipment in good repair. Observed low boy unit out of order. Repair or replace low boy unit. EHS observed that the dish machine had been repaired from last inspection. Points reduced due to improvement. REPEAT*** (0.5 pts)

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 and build up in areas such as the ice cream machine, French fry station, and gaskets. Increase cleaning frequency. (0.5 pts)

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 the floors underneath equipment heavily soiled with food debris and grease. Increase cleaning frequency. (0.5 pts)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw bacon stored over RTE burritos in RIC. -CDI- PIC corrected storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed buttermilk holding in lowboy at 57F. Observed ambient air of unit at 61F. -CDI- PIC voluntarily discarded items. **3 DAY VERIFICATION REQUIRED FOR LOWBOY** **FACILITY TO STORE ITEMS IN OTHER UNITS UNTIL REPAIRS HAVE BEEN MADE** **REPEAT** -3- 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 2 food employees with no protective head coverings. -0-

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 soiled wiping cloth water. -CDI- PCI replenished supply. -0-

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 handle stored in ice cooler. -CDI- PIC removed. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. **REPEAT** -1-

4-501.11 Maintain equipment in good repair. Observed dish machine that is not in service. Facility has been using 3 comp sink to W/R/S. Observed cold drawer in need of repair. **REPEAT** -1-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed paper towels not dispensing from dispenser at FOH handwashing sink. -CDI- PIC replenished paper towel supply. **REPEAT** -1-

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P- Observed FC temperature of burger patties between 138-163F. -CDI- PIC increased grill temperature and FC of items was between 178-195F. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed buttermilk holding in lowboy at 53F. Observed ambient air of unit at 58F. Observed raw burger patties between 42-44F in cold drawers. Observed ambient air of unit at 54F. Observed cut tomatoes in WIC between 42-45F. -CDI- PIC voluntarily discarded items out of temperature. **3 DAY VERIFICATION REQUIRED FOR COLD DRAWER AND LOWBOY** **FACILITY TO STORE ITEMS IN OTHER UNITS UNTIL REPAIRS HAVE BEEN MADE** -1.5- 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. **REPEAT** -1-

4-501.11 Maintain equipment in good repair. Observed dish machine that is not in service. Facility has been using 3 comp sink to W/R/S. Not sure if unit is not properly functioning. PIC ran unit but unit did not dispense any chlorine sanitizer. Observed paper towel dispenser at handwashing sink at FOH not dispensing any paper towels. Repair. **REPEAT** -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 food debris and grease build up on equipment throughout facility especially at grill area. Increased and more thorough cleaning frequency recommended. **REPEAT** -1-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened doors on dumpster and recycling bins. -0-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris/food splash on walls in grill area. Increased and more thorough cleaning frequency recommended. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels at one of the handsinks in facility. CDI- paper towels restocked.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed a container with heavy food debris and a container with sticker residue stored in clean dish storage area. CDI- dishes moved to 3 comp sink to be rewashed, rinsed, and sanitized. REPEAT **No escalation in points due to improvements from previous inspection** 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple containers wet stacked in clean dish storage area. REPEAT

4-501.11 Maintain equipment in good repair. Observed dish machine that is not in service. Facility has been using 3 comp sink to wash, rinse, and sanitize. PIC stated that they do not use it and are planning on getting it fixed. Repair.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris and grease build up on equipment throughout facility. Increase cleaning frequency. REPEAT

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employee turn off sink faucet without using paper towel as barrier to prevent contamination of hands again. CDI - Employee washed hands properly.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed dishes with food debris present on the surface, stored as clean. REPEAT. CDI - Items were moved to the 3 compartment sink to be w/r/s.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed burgers cooked to 144F and 132F. CDI - Burgers were discarded & The grill was recalibrated and burgers were cooked to 174F.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roach (x1) inside lowboy that is currently out of service.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees cooking at fryer with no head coverings. CDI - Hats were given to employees.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet. CDI - Pans were separated.

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 interior of microwave and standing RIC in need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dishes with food and oily residue stored as clean. CDI: dishes stored in the 3 comp sink to w/r/s. -1.5- 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a couple dishes wet stacked. Recommend to fully air dry before stacking. -0-

4-501.11 Maintain equipment in good repair. Observed torn gaskets of prep reach in doors. Recommend to replace. -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 food debris buildup of gaskets. Recommend to clean as often as needed. -0.5-

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed PIC stating can opener is only washed once a day. Can opener was stored with food debris and PIC was unsure if it has been used today. CDI: can opener placed in 3 comp sink and PIC educated on cleaning frequency. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black and pink buildup behind the ice shield and ice chute. REPEAT VIOLATION -3-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with heavy buildup behind ice shield. Recommend to clean as often as needed to avoid buildup. REPEAT VIOLATION -1.5- deescalation of points due to improvement from the last inspection.

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 in need of cleaning throughout the kitchen of prep reach in doors and freezers. REPEAT VIOLATION -1-

5-205.15 Maintain a plumbing system in good repair. Observed water leak at the 3 comp sink faucet and detergent dispenser. Recommend to repair. REPEAT VIOLATION -1-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed facility employee health policy does not include nontyphoidal salmonella. CDI: EHS discussed with PIC and provided the updated reporting agreement via email. -0-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed several soda machine drink nozzles with buildup. Recommend to clean as often as needed to avoid the buildup and possible contamination. CDI: employee took down nozzles to be cleaned during inspection. REPEAT VIOLATION -3-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked. -0-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets throughout the kitchen with food debris buildup. Recommend to clean as often as needed to avoid buildup. REPEAT VIOLATION -1-

5-205.15 Maintain a plumbing system in good repair. Observed hand sink by the fryer for fries and the hand sink across the office with water leak. -0-

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed drink nozzles at the drink dispensers with buildup. PIC stated the nozzles are cleaned every night. CDI: PIC had employee take off nozzles to be cleaned. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensil used for flipping burgers stored as clean with debris. CDI: PIC took to 3 comp sink to be cleaned. -1.5-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed breakfast burritos in hot holding unit at 125F. CDI: PIC voluntarily discarded. -0- no points today due to everything else temping over 135F.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed several prep cooler gaskets in need of cleaning. Clean as frequently as needed to prevent buildup. -0.5-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with broken lids. Recommend replacing to prevent harborage of insects and/or rodents. Observed sliding door open. Maintain all doors and lids closed to avoid harborage of insects and/or rodents. REPEAT VIOLATION -1-

6-301.14 Post a handwash sign at each handsink. Observed no hand washing signage in restrooms. CDI - Hand washing signs were left with PIC. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand washing sink near three compartment sink not functioning. PIC stated that a service request has been issued. A verification has been scheduled by 5/22/2021 to determine if hand sink has been repaired. -1 point-

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 rings and wristwatches while preparing food and working with utensils. 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 while not wearing hair restraints. -0.5 points-

5-501.111 Keep storage areas and bins for waste in good repair. Observed dumpsters with broken lids. Recommend replacing lids to prevent rodent or insect infestation. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors open on dumpsters. Keep sliding doors and lids closed when not in use to prevent rodent or insect infestation. -REPEAT- -1 point-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed opened employee drinks stored with customer food in refrigerated drawer. Designate an area for the storage of employee possessions that does not contaminate equipment, utensils, or food. -REPEAT- -1 point-

2-301.14 Wash hands after activities that contaminate them. -P Observed employee touch hair and face then attempt to return to food preparation. CDI - PIC prevented employee from making contact with food and asked employee to wash hands and explained proper hand washing procedures. -0 points-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed coffee filters stored on top of coffee machine without plastic covering or protection. Coffee filters were damaged by food splash. CDI - PIC discarded coffee filters. -REPEAT- -1 point-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy build up of food residues and soil inside microwave oven, and on door handles/surfaces of reach in coolers. Observed food debris on shelving throughout food preparation areas. Recommend higher frequency and more thorough cleaning. -0.5 points-

5-501.111 Keep storage areas and bins for waste in good repair. Observed dumpsters with broken lids. Recommend replacing lids to prevent rodent or insect infestation. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors open on dumpsters. Keep sliding doors and lids closed when not in use to prevent rodent or insect infestation. -0.5 points-

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 dirt and soil on floor of walk in freezer near doorway. Recommend higher frequency and more thorough cleaning. -0 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purse and keys stored above single serve paper cups and near food prep area. Designate an area for the storage of employee possessions that does not contaminate equipment, utensils, or food. -REPEAT- -0.5 points-

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed heavy black and pink build up in ice machine around ice chute, ice storage area, and other surfaces. Recommend a higher frequency and more thorough cleaning of Ice machine to prevent contamination. -REPEAT- -1.5 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous house flies and fruit flies in dry storage areas and dish pit area. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open while employee was removing trash. Door was equipped with an air blade that was not turned on while door remained open. Recommend using air blade at all times when door is open to prevent insect infestation. -1 point-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed bag of plastic cups on floor of dry storage area. CDI - Cups were moved to nearby shelving. -REPEAT- -0.5 points-

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed dumpster with missing drain plug. Recommend replacing drain plug to prevent rodent or insect infestations. -0.5 points-

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 leak at vent in ceiling nearest to order and pick up counter. Leak was dripping onto counter top and had discolored a ceiling tile. -0 points-

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee phone stored on shelving near prep line. Recommend having designated area for employee possessions. -0 points-

2-401.11 Eating, Drinking, or Using Tobacco - Observed employee food stored above RTE consumer food in the walk in cooler. PIC moved food to bottom of shelf in walk in cooler.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed black and pink build up on ice maker shield. Clean as often as needed to prevent and reduce the build up.

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 cut lettuce (55F), cut tomatoes (60F) both covered and attempting to cool in a low boy reach in cooler. the cut lettuce second temp taken was 55F and the cut tomatoes were 60F. No cooling occurred. CDI- PIC was able to move items to walk in cooler to cool prior to use. See temp chart.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed eggs (122-134F). CDI- PIC voluntarily discarded the items.

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 cut lettuce and cut tomatoes covered in a low boy cooler miss cooling rate parameters. CDI- PIC was able to place items in walk in cooler uncovered to quickly cool.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed an employee preparing RTE foods while wearing several bracelets. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed several employees preparing RTE foods with long hair however not wearing a proper head cover.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - Observed a couple boxes of cups stored on the floor in outside paper good storage area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - REPEAT- Observed cold holding equipment, cooking equipment, and hot holding equipment in need of cleaning throughout the kitchen due to food debris and grease residue.

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 hard to reach areas

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored over top of salads in reach in unit near cook line. CDI: Storage order corrected.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine producing a 0 ppm chlorine sanitizer residual. PIC could not get machine to work during inspection. Facility is to hand wash all utensils until maintanence is performed. VERIFICATION REQUIRED within 10 days to determine compliance.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one carton of liquid eggs at 44F in reach in unit. All other items were 41F or below. CDI: Liquid eggs were voluntarily discarded.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single use cups overstacked in dispensers, exposing lip contact surfaces, as well as food containers stored with food contact surface facing up. CDI: Food containers inverted and cups placed fully into dispensers.

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

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed debris build up on nozzels of drink dispensers in dining 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 salads being cooled from ambient temperatures while tightly wrapped. CDI by uncovering to allow for proper air flow.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris build up on gaskets throughout facility and sticker residue on outside of containers stored as clean.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris build up on floor of walk in cooler and freezer.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purse stored improperly in kitchen area.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee contaminate glove by touching personal item and try to return to prepping sandwiches. CDI by intervention by PIC and EHS. Employee was made to wash hands and don new gloves.

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 one container of lettuce past the four hour window and one container with no timestamp label. CDI by voluntary discard.

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

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris build up on floor of walk in cooler and walk in freezer.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored improperly in walk in cooler. CDI by voluntary discard.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed items dumped in handsinks. CDI by cleaning and education.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed eggs stored in a bag on a prep surface measuring at 114F. CDI by reheating to 165F and placing into hot holding.

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 items on TPHC with no written time markings. CDI by marking with beggining and end times.

4-501.11 Maintain equipment in good repair. Observed damaged gasket on walk in cooler.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones stored improperly on sandwich make line.

Repeat: 1.5 pts - 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed UHC trays stored on dish shelf with grease and sticker residue and some with food debris. CDI - removed and stored at dish area to be rewashed.

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 food handlers not wearing hair restraints.

Repeat: 1 pt - 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed UHC trays wet stacked.

Repeat: 0.5 pts. - 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 cups stored on the floor of back storage area.

General Comment: 0 pts. - 4-501.11 Maintain equipment in good repair. Observed torn gasket on 2-door freezer and fry cooler. Observed pull out cooler drawer at grill area not working properly.

Repeat: 0.5 pts - 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed accumulation of ice build-up inside wall side freezer and fry freezer. Observed cleaning needed at grill and prep area. Observed water build-up at bottom of salad reach-in cooler at front register area.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - 0.5 pts. - Observed floors in need of cleaning at grill area, walk-in cooler, and especially inside walk-in freezer

General Comment: 0 pts. 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed drinks stored improperly on center line expo line. CDI: drinks were discarded.

Repeat: 1 pt. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed mop bucket blocking front handsink. CDI: mop bucket relocated.

General Comment: 0 pts. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed UHC trays stored on dish shelf with greasy residue and some with food debris. CDI: stored on wash side of sink to be rewashed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. 1. 5pts. Observed some items inside bottom of reach-in 2-door cooler reading above 45F (see temp chart). All items were removed and stored inside walk-in cooler. Verification required by 11/2/17

Repeat: 2 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 time stickers had not been placed on products on sandwich table. Times were printed out and put on make table but some times and dates were incorrect. CDI: dates and times corrected for items on sandwich table.

General Comment: 0 pts. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in kitchen at McCafe area. Facility will clean area and contact pest control company.

Repeat: 1 pt. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed chlorine sanitizing solution in buckets at 0ppm. CDI: buckets changed out and corrected to 50ppm.

Repeat: 1 pt. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic cambros and UHC trays wet stacked at back dish 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 a box of single service cups and lids stored on the floor in the back of kitchen.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. 0.5 pts. Observed no test strips available for checking chlorine sanitizer. Verification required by 11/2/17

General Comment: 0 pts. 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 McCafe area including inside Syrup wells and inside reach-in coolers.

General Comment: - 0 pts. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee using handsink in kitchen as dump sink. CDI: addressed with mgr.

Repeat: - 2 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 several items being held on TPHC on center line with expired times. CDI: all items were discarded.

|Repeat: 1 pt. 3-304.14(B) Hold in-use wiping cloths in sanitizer at proper concentration between uses. Observed 2 bleach sanitizer buckets with concentration at 0 - 10ppm. CDI: buckets corrected to 100ppm.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - 0.5 pts. Observed metal pans and egg trays at back stacked wet.

General Comment: 0 pts. 4-501.11 Maintain equipment in good repair. Observed torn cooler gaskets and broken egg trays stored on shelf at back.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - 0.5 pts. Observed both side doors open to dumpster.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice maker collecting residue. 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 times written on cheese where time is used as a public health control. No written procedure available at time of inspection.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket with low concentration of bleach, facility strips reading less than 25, 100 ppm required by label.

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

General Comment - 2-301.12. Follow the cleaning procedure to adequately wash your hands.-P Observed employee only washing hands for a few seconds. CDI - education provided during inspection on proper and effective handwashing.

Repeat - 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap missing from dispenser at handsink in dish area. CDI - by instruction to refill soap; all other sinks stocked. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice that had been dumped inside hand sink basin on prep line. CDI- ice removed and education provided on using hand sink solely for hand washing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -P Observed pink and black build-up on deflector of ice machine. CDI - cleaning process started.

Repeat - 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed all sanitizer buckets stored on the floor inside kitchen.

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 embedded down in ice.

Repeat - 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 worn gouged food service trays, cracked spatulas, and other damaged food service equipment in need of replacing. Observed torn gasket on biscuit cooler. Observed non-functioning reach-in cooler on prep line/cook line. Repair/Replace.

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 inside all reach-in and prep coolers. Observed sticky residue and debris inside cabinets at drink station. General Comment : Facility has added a chemical dish machine without prior approval. PIC was directed to contact Plan Review for approval. Contact information was given.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed manager on duty not certified. Another certified manager came after inspection was completed to take over.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 2 employee drink stored improperly on cook line. CDI - drinks were discarded.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels missing from all 3 hand sinks in kitchen. CDI - towels were replaced.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored on prep surfaces around the kitchen. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed all chlorine sanitizer buckets stored on the floor.

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 plastic round container being used to scoop ice. PIC indicated that the regular ice scoop was embedded down in the ice and the ice machine needs to be shut off to access it.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several dishes including sheet trays and plastic containers being stacked wet 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean biscuit pans being stored over top of open trash can.

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 a few plastic containers that were gouged and pitted stored on dish shelf. CDI - container were discarded and new ones will be ordered. 4-501.11 Maintain equipment in good repair. Observed torn gaskets on reach-in cooler at biscuit station.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed various areas in the kitchen that need detailed cleaning including around grill area, ice cream machine, inside non-functioning reach-in cooler, gaskets, etc.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a scrub brush and a wet wiping cloth stored in the hand sink nearest the fry hot hold station. CDI by relocating items.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed one tray of raw shell eggs stored over pre cooked egg patties and cut lettuce in a glass reach in cooler. CDI by rearranging storage.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several soda nozzles on the soda machines with visible debris on the inner components. CDI- nozzles set aside for recleaning.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed one sanitizer bucket stored on the floor. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 5 wet wiping cloths stored on counter tops while not in use.

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 an ice scoop handle stored in an ice bin near the drive through window.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed paper towel rolls stored on the floor in the chemical storage room and single use items such as napkins and to-go containers stored on the floor near the dry storage area of the kitchen.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and non absorbent. Observed wet wiping cloths being used to stabilize a cutting board that was being used to make biscuits on. The biscuit dough was directly contacting the wet wiping cloths during the biscuit making process. 4-501.11 Maintain equipment in good repair. Observed a minor tear in the walk in cooler door gasket and two torn gaskets on a under counter reach in cooler where biscuits are prepared.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste receptacle in the women's restroom.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both dumpster lids propped open while not in use.

2-301.14 Wash hands after activities that contaminate them.-P Observed an employees use the restroom and not wash their hands before returning to work. CDI by instruction.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed milkshake mix in a hopper at 50F. The milkshake mix packaging states that the product needs to be kept refrigerated between 30-40F. CDI by discarding.

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 swiss cheese and cut lettuce being stored at room temperature without proper time stickers. CDI by adding appropriate time stickers.

7-201.11 Store toxic materials to avoid contamination. -P Observed powdered bleach sanitizer packets and laundry detergent pods being stored over cleaned equipment on a drying rack above the 3 compartment sink. CDI by relocating toxic materials.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed several boxes of single use items such as cups, lids, napkins, and food boxes stored directly on the floor near the walk in cooler and in the detached storage room next to the dumpster.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris buildup on the wall behind the 3 compartment sink and mold growth behind the soda nozzles in the dining area.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors and lids propped open while not in use.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Separate raw foods from ready to eat foods. Observed pancakes and folded eggs being stored below raw shell eggs. CDI by placing shell eggs on the bottom rack.

7-201.11 Separation-Storage - P. Toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens, and single use items. Observed grill cleaner stored above single use cups near toxic chemical storage area. Observed disposable gloves being stored below chemicals on the chemical storage shelf. CDI by rearranging storage.

3-305.11 Food Storage-Preventing Contamination from the Premises - C. Food shall be stored at least 6 inches above the floor. Observed one box of eggs on the floor in the walk in cooler.

3-304.14 Wiping Cloths, Use Limitation - C. When not in use, wet wiping cloths shall be stored in sanitizer buckets. Observed 3 wet wiping cloths being stored on counter tops.3-304.14 Wiping Cloths, Use Limitation - C. Sanitizer buckets shall be free of food debris and visible soil. Observed one sanitizer bucket with some food particles and grease buildup.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. Single use items shall be stored at least 6 inches above the floor. Observed one box of Styrofoam cups stored on the floor.

5-501.113 Covering Receptacles - C. Waste receptacles shall be kept covered with tight fitting lids. Observed dumpster with both lids open.5-501.115 Maintaining Refuse Areas and Enclosures - C. Waste receptacle enclosures shall be kept clean. Observed trash buildup inside waste receptacle enclosure.