QUIKTRIP #1053

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. Employee asked how often the tongs and small utensils are washed, rinsed and sanitized. She stated they are cleaned at the end of the day. Ensure in-use food-contact utensils are washed, rinsed and sanitized every 4 hours. CDI - Employee educated and she will switch them out once they have been in use for 4 hours. 0 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Food employee wearing a watch. Food employees must not wear jewelry on their hands or wrists.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Handle of scoop contacting the mac in cheese in container in pizza cooler. Handles of utensils must not contact the food. 0 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. Clean floors underneath and behind equipment, especially around dish machine and 3-compartment sink area. Clean physical facilities more frequently.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Marinara sauce bottles stored out of temperature control and measured 72F. TCS foods must be 41F or less in cold holding. CDI - PIC discarded marinara sauce. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Some breakfast sandwiches on TPHC had discard time of 8:19am and had not yet been discarded at 8:45am. CDI - Employee discarded sandwiches. REPEAT

4-501.11 Maintain equipment in good repair. Dish machine not working according to PIC. Repair. 0 pts.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee pouring coffee into hand sink. CDI EHS provided education.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no stickers on hot egg sandwiches placed on TPHC. CDI PIC time stamped items.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of cleaner with no label. CDI Labeled.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping clothes in sanitizer testing at 0 ppm quat sanitizer. CDI PIC refilled and tested at 150 ppm

REPEAT 3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoops with handle down in eggs and sausage containers. Repeat

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

4-601.11(C) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Residue on fronts and handles of prep units. Recommend higher and thorough cleaning frequency. -0-

REPEAT: 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 accumulated water in back prep area. Keep and maintain clean.

5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf. Observed hand sink by hot case not functional during inspection, drain pipe was not attached. PIC stated they placed a repair ticket. VERIFICATION REQUIRED. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed rolling cart blocking hand sink by dish area. CDI: Cart was relocated. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink by pretzel station without paper towels. CDI: PIC placed paper towels at sink.

REPEAT 3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoops with handle down in eggs and sausage containers.

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

REPEAT 4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed facility without a max/min thermometer for hot water dish machine. VERIFICATION REQUIRED.

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility unable to provide food protection manager certification during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoops with handles touching food in cheese container, Mac and cheese and chorizo. Ensure handles are not touching food products.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed facility with a max/min thermometer which was not operational during inspection. VERIFICATION REQUIRED.

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 build up of food debris in prep tops/units throughout facility. Clean as needed.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. PIC did not have ANSI accredited certified food protection manager certification. -1-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use - Pf. Observed small step ladder and miscellaneous supplies blocking back hand washing sink. CDI - Obstruction removed. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed sanitizer dispenser at 3-compartment sink pulling 0 PPM QT concentration after several attempts. Facility also has an additional under counter dish machine which was verified to be in compliance with hot water sanitizing temperatures reaching > 160 F degrees. PIC and staff advised to discontinue use of sanitizer dispenser until repairs are made. VR REQUIRED. -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: 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 135 F or above. - P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed compliance with exception to jalapeño cheddar sausages hot holding between 129 F-130 F. PIC states that the products were put on front of rollers 20 minutes prior. CDI - Products reheated > 135 F. -0-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed containers of pink hand soap stored over boxes containing tea at back storage area. CDI - Storage order corrected. -1-

REPEAT: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of foods and cases of drinks stored on floor inside of the walk-in freezer and at hallway in back of facility. Remove off floor. -2-

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of single-service cups and pizza containers stored directly on floor in back room. Remove off floor. -0-

4-501.11 Maintain equipment in good repair. Observed dish machine door unable to fully close. Repair. -0-

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. - Pf. Observed no means to test hot water sanitizing method at dish machine. EHS verified final rinse temperatures reach > 160 F degrees with provided device. VR IS REQUIRED. 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Pf. Observed no test strips for qt sanitizer solution. EHS verified that QT dispensing system is not pulling adequate concentrations. Facility will utilize dish machine to W/R/S until repairs are made. VR IS REQUIRED. -0.5-

REPEAT: 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 accumulated waste on flooring inside of the walk-in cooler and back room flooring. Keep and maintain clean. -0.5-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed heavy sticker residue on multiple stacked plastic containers, which were stored as clean on utensil shelving unit across from 3-compartment sink. CDI - Utensils removed. -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: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg, How to Test Sanitizer https://youtu.be/y0SjmnabFaY, and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed a large quantity of sausage biscuits at 46 F inside of reach-in unit. Employee present confirmed that the product was put into cold holding an hour prior to inspection. CDI - Foods transferred to walk-in freezer to rapidly cool down towards < 41 F. -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.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed various boxes of foods and cases of drinks stored on floor inside walk-in freezer and in hallway in back of facility. -1-

4-601.11(C) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris accumulating underneath roller grill station. Recommend higher and thorough cleaning frequency. -0-

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed bags of trash stored on floor beside outside recycling receptacle. -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 walk-in cooler and freezer flooring in need of cleaning. -0-

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. Did not correctly answer inspection related questions for establishment. Pf- Observed PIC did not have ANSI accredited food protection manager certification and failed to demonstrate knowledge of food safety regarding illness, symptoms and sanitation. REPEAT CDI by instructions.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. PIC did not have ANSI accredited certified food protection manager certification. REPEAT

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris in handsink near 3 comp dish area. CDI through education.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed pizza portioned and hot holding between 129F-133F. REPEAT CDI: pizza voluntarily discarded.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. Did not correctly answer inspection related questions for establishment. Pf- Observed PIC did not have ANSI accredited food protection manager certification. CDI by instructions.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. PIC did not have ANSI accredited certified food protection manager certification.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine internal components soiled with black soil residues.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed pizza portioned and hot holding between 128-131 degrees F. CDI, pizza voluntarily discarded. Risk Control Plan to be requested if not hot holding is not in compliance next inspection.

. 3-307.11 Protect food from contamination sources not specifically noted by the code. Observed hose attachments to drink mix machines in contact with ground in back room.

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 clean single-service articles in container collecting food particles and soil.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed clean drain board of 3 compartment sink with soil.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door left open. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug missing from dumpster.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. Did not correctly answer inspection related questions for establishment. Pf- Observed PIC did not have ANSI accredited food protection manager certification. CDI by instructions.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. PIC did not have ANSI accredited certified food protection manager certification.

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P - Observed employee touch hair net and face but not wash hands before handling clean gloves. CDI by instruction.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed change stored in handwashing sink. CDI, change removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed disposable towels missing from 2 handwashing sinks. CDI, towels supplied.

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed microwaves accumulating accumulation of heavy food debris.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed breakfast burrito and pizza hot held below 135 degrees F. See temperature observation chart. CDI, foods voluntarily discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety. Observed incorrect date marking labels on eggs containers in walk in cooler and lettuce not date marked in prep cooler and ham with discard date of 11/29. CDI, foods voluntarily discarded.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored on ground.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some containers being wet stacked at warewashing sink. 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 ceiling tile over floor case. Observed transition board on floor from prep area to cash register in poor repair.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Multiple containers and utensils deemed clean observed with food debris and accumulation. CDI. Items rewashed during inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Mac and cheese and cheese pizza observed below 135F. CDI. Discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Sandwiches, sausage gravy, and sliced ham observed cold holding above 41F. Sandwiches had only been in unit for short period of time and cooled rapidly in WIC. Other foods discarded.

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. Scoop used for shredded cheese observed with handle in direct contact with cheese. Repeat violation.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Multiple stacks of containers stacked wet.

4-501.11 Maintain equipment in good repair. Gasket observed torn on low boy drawer unit. Repair or replace.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed drawers in need of cleaning in prep area. Observed outside of equipment in need of cleaning throughout food service areas. Repeat violation.

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 cleaning needed on floors behind prep area. Repeat violation.

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 scoop used for serving eggs with handle stored inside food product. REPEAT. *Half points today due to improvement from last inspection*

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed drawers in need of cleaning in prep area. Observed outside of equipment in need of cleaning throughout food service areas. REPEAT.

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 cleaning need on floors and walls behind 3 comp sink, ice machine, and other equipment.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no handsoap at handsink near 3-comp sink. CDI - PIC refilled during inspection. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in dispenser at front counter handsink. CDI - PIC refilled during insepction. -1-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on the food contact surfaces of plastic food containers stored over 3-comp sink and on the probe of the food thermometer. PIC cleaned these items. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup around the ice chute of the ice machine. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cole slaw and pico de gallo cold holding at 45F. VR no later than 05/10/2019 to ensure cold unit properly cold holding. -0- Points not deducted today per State memo.

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 spoon used to dispense eggs with handle touching food, in-use spatula stored between soiled side of oven and chicken filling for burritos with small ramekin used for dispensing submerged in food without a handle. -.5-

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 cutting board stored behind handsink faucet and cleaned knives stored between soiled sides of shelving above 3-comp sink. -.5-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on cabinet doors and faces around soda dispensers. -0-

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed no backflow preventer or air gap installed at hose connections to buffers today. VR no later than 05/10/2019 to ensure backflow prenter or other effective device is installed. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. -.5- 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 tphc policy on computer missing elements of procedure. CDI provided written tphc for store use. -0 points-

4-501.11 Maintain equipment in good repair. Observed torn gasket on prep unit. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board on prep unit in need of replacement or resurfacing.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids for dumpster broken off. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed drain plug missing on dumpster and cardboard dumpster.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Sticker residue present on plastic food pans stored as clean. CDI - All sent to dish area for processing. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Dark build up on inside of ice machine. PIC will enter a maintenance request for ice machine to be cleaned.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Plastic food pans wet stacked on drying rack. Separate to allow air drying.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting board has dark scoring on both sides. Resurface or replace.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs from door gaskets at pizza station and milk prep cooler. Improvement from last inspection.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Clean dark build up from inside ice machine.

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. Cheese scoops stored with handles contacting cheese. CDI - Scoops reinserted with handle up above cheese.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs from gaskets of pizza station.

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. Clean floor and walls by ice machine.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels available at handsink by dish area. CDI - Paper towels restocked.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Food pans stored as clean with food residue. CDI - Sent to dish area for reprocessing. Also, pink build up inside ice machine. Clean.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Sanitizer in bucket testing at 50ppm quat. CDI - Dumped and refilled from dispenser at 200ppm.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. A few plastic food pans wet stacked on drying rack. CDI - Separated to allow air drying.

4-501.11 Maintain equipment in good repair. Split gasket on low prep cooler at pizza make station. Replace.

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored on food prep surface. cdi by moving to below table.

5-402.13 Maintain sanitary sewage system.-P observed floor drain backing up when dish machine discharges( slow draining). PIC stated that floor drain is scheduled for repair. Directed PIC to only use 3 compartment sink for washing until floor drain is repaired.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed stickers and sticker residue on plastic pans stored as clean on the drying rack. observed food debris on pans stored as clean. cdi by wash, rinse, and sanitize removing stickers and residue.

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 sanitizing solution in bucket to be cloudy/soiled. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed sanitizing solution in bucket testing 0ppm QAC.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed sanitary gloves stored under hand towel dispenser at front counter handwash sink. gloves are in contact with dirty plumbing drain pipe. gloves are being contaminated with water dripping from wet hands after using handwash sink. relocate glove storage to prevent contamination.

.4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris in drawers.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed handwash sink without hand towels. CDI by adding hand towels.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker residue on plastic pans stored as clean on drying rack. CDI- Not stacked. Remove residue when washing.

.3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed buffalo chicken on roller stored < 135F. cdi moved behind sign.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed utensils soaking in 3 compartment sink wash compartment 98F.

4-901.11 Equipment and Utensils, Air-Drying Required - C:Discontinue wet stacking insert pans. Must be air dried completely before stacking.

4-602.13 Nonfood Contact Surfaces - C:Clean area around flavor center dispensers. Clean pastry cart. Clean inside cabinets near prep table and under pizza oven. Remove stickers from insert pans before storing clean.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floors in back room around dish area and drystock area. Clean floor under cabinet with pizza oven. Clean wall at chemical rack.

4-901.11 Equipment and Utensils, Air-Drying Required - C: Discontinue wet stacking insert pans. Must allow all dishes to air dry before stacking.