ZAXBY'S STEELE CREEK #001D1

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed drainage hoses being drained into the hand sinks. -CDI- Hoses were rerouted to the drains in the floor. (1 pt)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Cut tomatoes, slaw, and hard boiled eggs in the center cold holding unit above 41F with an ambient temperature of 48F. Also observed raw chicken at the breading station above 41F. -CDI- Necessary items were placed in the WIC to be quickly cooled. Facility was allowed to use emergency TPHC until the unit is repaired. PIC had already placed a work order for the unit. EHS observed the invoice for the work order. (1.5 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in the kitchen and ants in the dining area. Service facility for pests. (1 pt)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in QUAT sanitizer solution at 0ppm. -CDI- Solution was replaced. (0 pts)

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed wet stacked dishes stored as clean and dried. Separate to allow proper airflow drying. REPEAT*** (0.5 pts)

4-501.11 Maintain equipment in good repair. Observed cold holding unit in disrepair on service line. PIC has already placed a work order for the unit. (0 pts)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a soiled knife and magnetic knife holder. -CDI- Knife was placed in the 3 compartment sink to be W/R/S. Due to severity, points not taken. (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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken wings being hot held at 109-110F. All other items were hot holding correctly. -CDI- PIC Voluntarily discarded the wings immediately. (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 .

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 slaw and sliced tomatoes cooling in deep metal insert containers with the lids on, thus preventing airflow. -CDI- PIC vented/removed the lids to allow proper airflow and cooling. (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 .

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed wet stacked dishes stored as clean and dried. Separate to allow proper airflow drying. (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 on low boy units as well as the cooler drawers on the cook line. Also observed the accumulation to residue in equipment handles. Increase cleaning frequency. REPEAT*** (0.5 pts)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed containers of cut lettuce and sliced tomatoes at 51F while said to be cold holding in the prep top furthest from the fry station. EHS recorded an ambient temperature of 32F for the unit. -CDI- PIC voluntarily discarded the necessary items and replaced them with backups that were at 41F or below. If the facility continues to have cold holding issues, a risk control plan may be implemented. REPEAT*** (3 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 .

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/residue on the low boy doors. Also observed the accumulation of food debris on the inside of the low boys. Increase cleaning frequency. (0 pts)

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed a nozzle attached to the hose at the mop sink while under continuous pressure. -CDI- The water was turned off and the pressure was released. EHS educated PIC on proper backflow prevention. 5-205.15 Maintain a plumbing system in good repair. Observed leak coming from the 3 compartment sink in the sanitizer basin causing pooled water on the floor. Repair leak. Due to different circumstances for the violation, points not escalated. 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 the accumulation of food/ food debris on the floor and in hard to reach areas on the cook line. Also observed pooled water on the floor underneath the 3 compartment sink due to a leak. Increase cleaning frequency. REPEAT*** (1 pt)

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for vomit and diarrhea clean up. -CDI- PIC provided vomit and diarrhea clean up procedures poster. (0 pts) For more information 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 2 containers of cut tomatoes, shredded lettuce, and American cheese all above 41F while said to be cold holding on the cook line. -CDI- PIC voluntarily discarded the necessary items and replaced them with new items that were at 41F or below. All other items originally in the cold holding unit were 41F or below. REPEAT*** (3 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 .

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 3 containers cut tomatoes cooling in deep metal containers with the lids on not allowing cold air to affectively cool the tomatoes. -CDI- PIC placed tomatoes in shallow pans and placed them in the WIF. (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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies throughout the kitchen during inspection. Keep doors closed as much as possible to minimize pests. (1 pt)

4-501.11 Maintain equipment in good repair. Observed low boy unit on the cook line leaking water causing it to pool on the floor. -CDI- PIC submitted a service request during inspection. (0 pts)

5-205.15 Maintain a plumbing system in good repair. Observed the hand sink by the breading station un able to provide cold water when the cold water handle is turned on. Hot water is still accessible. Repair hand sink so that cold water is accessible. (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 the accumulation of food debris in some of the hard to reach places on the cook line as well as food debris on the floor of the WIF under a wire rack. Increase cleaning frequency. REPEAT*** (1 pt)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed multiple stacks of plastic and metal insert container/pans to be stored as clean on the rack adjacent the 3 compartment sink with visible food debris/sticker residue/whole stickers on their surfaces. CDI - Contaminated insert containers/pans moved to dirty dish pile to be W/R/S. 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 41F or less. -P - Observed 2 insert containers of sliced tomatoes, 2 insert containers of hard boiled eggs, an insert container of blue cheese, a large insert container of shredded lettuce, and 2 bags of lettuce all in the cookline opentop/lowboy refrigerator across from the fryers at temperatures of 52-56F. Unit ambient observed at 54F and facilities thermometer inside unit read 54F. Unit was discovered unplugged on accident. REPEAT. CDI - All out of temperature items were voluntarily discarded. Unit was plugged back in and observed at an ambient of 41F 45 mins later. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed 2 chemical spray bottles that were not labeled as to their contents. One bottle was found with a clear solution at the drive thru window and the second bottle was found with a blue/purple solution on the chemical storage rack. CDI - Clear solution bottle emptied as PIC could not state what was inside and blue/purple solution bottle was labeled.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed the bulk storage bin of chicken breading to not be labeled as to its contents.

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 in use wiping cloth solutions that were visibly contaminated and left over from the night before. CDI - Sanitizer solutions changed.

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 a small metal ice scoop in use to scoop shredded cheese in the refrigerated drawer beneath the flattop grills to be stored with the handle in direct contact food. CDI - Scoop removed from container.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed a majority of the metal and plastic insert container stacks to be wet nested on the rack adjacent the 3 compartment sink. REPEAT.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed the interior base of the cookline RIF, the interior and exterior surfaces of the cookline hotbox, the tops of the refrigerated drawers beneath the flattop grills, the shelf below the cookline hotbox, the exterior of the milkshake machine, interior and exteriors of milkshake topping refrigerated drawers at the drive thru window, and the interior surfaces of the overhead hot holding drawers at the cookline were all observed with accumulations of grease, grime, and food debris. REPEAT. - Observed the interior base of both cookline lowboy refrigerators to have water pooling up.

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 both at the cookline and at the drive thru window areas to have water pooling up in multiple spots. - Observed the cookline floor to have an accumulation of food debris. REPEAT.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed that hand sink near fryers was blocked by a large fan in the facility. CDI- fan was removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of diced tomatoes stored in prep cooler #1 that were above 41 F. Bottom door of prep cooler was not closed due to a large box of bagged tossed salad that was stored in cooler. CDI- box of salad was removed and door was allowed to properly close. Container of diced tomatoes were placed in walk-in cooler and allowed to chill. -zero- 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of containers that were stacked wet on shelving near 3-comp sink. CDI- containers were separated and allowed to air dry.

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. Clean exterior of grill, cooler drawers, fryers, and shelving in kitchen area. Clean buildup from hood screens in hood system in kitchen area. Clean interior of cabinets at front counter and prep coolers in kitchen area. REPEAT (full 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. Clean floors in corners and under equipment in kitchen area. Clean splash from walls behind in prep stations. Clean dust from ceiling tiles in kitchen area.

2-102.12 (A) Certified Food Protection Manager (C). Observed no certified food protection manager during inspection.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food handler turn off water faucet handle without a clean barrier (paper towel). CDI-EHS notified PIC and provided education, hands rewashed.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Observed food handler grab cucumbers to be used for salads with bare hands and wash cucumbers with bare hands. CDI-PIC voluntarily discarded cucumbers. 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)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed one closed container of precooked bacon stored on top of one closed container of raw chicken in lowboy unit of chicken breading station. CDI-PIC moved items to WIC and corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. Observed bowls used to toss wings that get cleaned once per day per PIC. CDI-PIC to w/r/s bowls by 2:30 and every 4 hours after that due to facility not having backups of sauce buckets. EHS suggested to order two additional sets of sauce tossing bowls to allow for changing of bowls every 4 hours without needing to w/r/s. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed wings under heat lamp below 135F. All other hot held foods were above 135F. CDI-PIC voluntarily discarded wings. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping clothes stored in detergent throughout kitchen.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed mixer spoon used for lemonade stored in container with room temperature water. PIC removed utensil.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed food employee wash hands for less than 20 seconds. -CDI- EHS educated food employee on proper handwashing procedure and food employee properly rewashed hands. -0- For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed PIC use handwashing sink to clean thermometer. -CDI- EHS educated PIC on proper use of handwashing sink. -1-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in prep unit #1 above 41F. Refer to temperature chart. Observed ambient air of unit at 50F. Per PIC, all items were stocked this morning. -CDI- PIC moved items to freezer to rapidly cool back down and will use other prep unit until that unit is repaired. **3 DAY VERIFICATION 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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed margarine on grill line with no label. Observed seasoned salt and powdered sugar with no labels. -CDI- PIC properly labeled items. -0-

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 scoop handle stored in Cole slaw. -CDI- PIC removed. 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 at drink dispenser station at drive thru window. -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. -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 dark buildup on NFCS of consumer self-serve drink machine. **REPEAT** -0.5-

5-205.15 Maintain a plumbing system in good repair. Observed one toilet in men’s restroom not properly functioning. Observed loose faucet at handwashing sink in men’s bathroom. Observed leak at faucet at 3-compartment sink. Repair. -0-

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 broken soap dispenser in men’s bathroom. Repair. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM available during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. PIC stated that utensils are washed when they become soiled. Utensils in use during inspection had been in use for 3 hours and 45 minutes. EHS reminded PIC that utensils must be washed every 4 hours or sooner. CDI - employee replaced all in-use utensils. 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed residue buildup on soda fountain ice chute in dining area. Observed sticker residue on inside top of ice bin by drive thru window.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in buckets of detergent. CDI - wiping cloths were discarded.

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. Ice machine filters in need of cleaning due to dust buildup.

6-303.11 Provide required lighting intensity. Light intensity measured at 5 foot candles in back of WIC. Provide at least 10 foot candles of light intensity in WIC. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks and food stored on shelves with food for customers in WIF. CDI - PIC removed employee items.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee wash hands and dry them on apron. PIC informed employee to wash hands again properly.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towels not provided at 2 hand sinks. PIC added paper towels.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Sliced cheese on prep station +41F for 30 minutes. PIC moved cheese to prep unit to quick chill to 41F.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet pans stacked in clean utensil area.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris in hand wash sink by fry freezer. CDI - PIC removed food debris and cleaned sink. - 1 -

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed multiple dishes soiled with food debris stored in clean section. CDI - Taken to 3 comp. Sink. - 3 - 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 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 `cole slaw cooling on salad prep line and in salad upright cooler with lids. CDI - EHS educated PIC on proper cooling procedures. Lids were removed and container on prep line was placed in freezer for rapid cooling before being placed back on line.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet pans stacked in clean utensil area. - 1 - REPEAT

4-501.11 Maintain equipment in good repair. Observed torn gaskets on fry freezer and salad upright refrigerator. Replace. - 0.5 -

5-205.15 Maintain a plumbing system in good repair. Observed leaking hose connection on hose reel at mop sink. Connection was wrapped with a cloth towel. - 1 -

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Two Paper towel dispenser not working at front handsink. Paper towel roll placed on top of dispenser. CDI 6-301.11 Provide soap for handwashing at each handsink. -Pf Soap dispenser not working at handsink by drive through station. CDI - Soap placed by dispenser.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Multiple dishes soiled with food debris stored in clean section. Taken to 3 Comp. Sink. CDI - Taken to 3 comp. Sink. REPEAT

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Two single service cutting boards scarred and in need of replacement. CDI - Removed from use

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. Facility in need of general cleaning throughout facility (exterior of equipment, fryer station, fryer basket, inside reach in coolers, ceiling vents, gaskets, etc)

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee pulled up pants and proceeded to continue flouring chicken. CDI: intervened and had employee wash hands 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee flouring raw chicken and proceeded to work with ready to eat chicken at the fryers. CDI: intervened and had employee wash hands -2-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice in the hand sink at the drive thru and a container at the hand sink by the tall reach in freezer for the fries. CDI: container removed and discussed with PIC on purpose of hand sinks -1-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed several containers at the clean dishes shelves with food residue. CDI: all containers removed and placed in the 3 comp sink to be w/r/s. -1.5-

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several wet stacking of clean and sanitized dishes. -0-

4-501.11 Maintain equipment in good repair. Observed torn gaskets in the kitchen. Recommend to replace. -0-

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 dead light bulb at the fryer and flat stove hood. Recommend to replace. -0-

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sink near front counter. CDI - PIC added soap.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 raw chicken in cooler drawer under grill holding at 44F. CDI - PIC placed chicken in WIC to cool down. -1.5 points

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Facility has no written procedures for hot foods held on TPHC. CDI - EHS provided from and filled out during inspection. Form should be kept available upon request. -0 points

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. -C Observed buildup on exterior of refrigeration units and fryers. REPEAT -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. -C Observed minor dust buildup on ceiling tiles and edge of wall above cook line. Increase frequency of cleaning. -0 points

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and dry hands before turning off faucet without recontaminating hands.-P Observed food employee on the drive thru line wash hands for 5 seconds before donning gloves. Observed 2 other employees use proper handwashing procedures. CDI - EHS discussed proper hand washing techniques with PIC and PIC discussed following proper handwashing procedures with employee. -2 points

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed coleslaw in small containers over stacked in prep top unit, holding above 41F. Slaw was prepared prior to opening. CDI - PIC removed 2 layers of containers and placed them in RIC to cool down. -1.5 points

4-501.11 (A) Maintain equipment in good repair. -C Observed chicken breading unit not turned on during inspection holding raw chicken on ice in top of unit. PIC stated a work order is in for the unit and no food has been kept in the RIC. Chicken in top of unit will be placed on ice in small batches until unit is fixed. -0 points

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. -C Observed buildup on exterior of refridgeration units and fryers. -0 points

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in kitchen area. Instructed PIC to leave the fly fan on when back door is open. PIC will discuss with Pest Control to try and reduce the flies.

4-501.11 Maintain equipment in good repair. Replace torn gasket on refrigerator near serving line. REPEAT (full 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. Clean splash from walls in kitchen area. Clean dust from ceiling tile in kitchen above refrigeration units, shelving, and serving line.

4-501.11 Maintain equipment in good repair. Replace torn gasket on refrigerator near chicken wing area. REPEAT (half points due to improvements in this area)

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior of vat sinks, refrigeration units, and fryers. Removed raw chicken debris from basin of mop sink.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf. Observed hot water temperature peaked at 117 F at 3- comp sink (at least 120 F). VR- facility has up to ten days to increase water temperature.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. ICE MACHINE WITH PINK SLIME/MOLD BUILDUP-NEED TO CLEAN AND SANITIZE ON A FREQUENCY TO KEEP SLIME AND MOLD FREE. VR- facility has up to ten days to clean unit. REPEAT (full points).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken breast in unit under cooking area that were stored above 41 F. PIC stated that chicken was placed in unit at 11 am. CDI- Chicken breast were placed in walk-in cooler and allowed to chill.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed filter powdered stored in a drink cup that was not labeled. CDI- PIC placed powder back in its' original container.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were stacked wet. CDI- containers were seperated and allowed to air dry.

4-501.11 Maintain equipment in good repair. Replaced torn gasket on refrigerator near prep station. REPEAT. Also, PIC noted ice forming in unit that contains raw chicken breast. Suggest having repair person take a look at unit. thermometer on outside of unit is reading 31 F.

2-301.14 Wash hands after activities that contaminate them. -P Observed employee pick up lid from the floor, clean lid, and not wash hands before putting on gloves. CDI- PIC addressed issue with employee. (0pts).

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. ICE MACHINE WITH PINK SLIME/MOLD BUILDUP-NEED TO CLEAN AND SANITIZE ON A FREQUENCY TO KEEP SLIME AND MOLD FREE. VR- facility has up to ten days to clean unit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed boiled eggs at prep cooler that were above 41 F. CDI- Items were placed on ice and allowed to chill.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a tray of bread on the floor in kitchen area. Observed two boxes of food product stored on the floor in walk-in freezer. CDI- Both items were placed on a shelf.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of containers that were stacked wet. CDI- containers were seperated and allowed to air-dry.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed two boxes of single-service cups stored on the floor in drive-thru area. CDI- Both boxes were placed on a shelf.

4-501.11 Maintain equipment in good repair. Replace torn gaskets on refrigerator door near prep station.

4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PF Observed employee wash items in wash water that was 91 F. CDI- Wash water was replaced with solution that was above 110 F.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean debris from exterior of refrigeration units, grills, fryers, and shelving in kitchen area. 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. Clean dust from ceiling tile and a/c vent in ceiling above prep station in kitchen area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of containers that were stacked wet. CDI- containers were seperated and allowed to air dry. REPEAT.

4-501.11 Maintain equipment in good repair. Observed broken refrigeration unit near front counter. Unit is not being used to hold TCS foods, only gloves. Repair or remove unit from facility.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean debris from door rails on cabinets at drink station.

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 splash from walls behind prep stations in kitchen area.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed washed and cut containers of celery stored underneath unwashed boxes of tomatoes. CDI- Celery was moved to a location were cross-contamination could not occur.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items such as coleslaw, chicken salad, tossed salad, sliced tomatoes, shredded cheese, and boiled eggs that were stored above 41 F. Items came from the refrigerator to the prep unit (which is broken) according to PIC. Prep unit has been inoperable for about one month. The use of ice has been utilized to keep product cold. CDI- All items were voluntarily discarded into trash. Facility was provide a sheet for Time as a Public Health Control for items until the repairs are made to the unit.

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 Some items on serving line have been marked for TPHC. However, no time in time out, or any other documentation for items have been provided. CDI- New TPHC sheet was printed for PIC. Facility will mark items with Time in Time out labels. REPEAT.

3-305.14 Food Preparation - C During food preparation, unpackaged foos shall be protected from environmental sources of contamination. Observed an a/c vent that was dripping condensation onto food prep station at serving line. CDI- Food prep station was moved to prevent contamination. Also, observed single-service containers of coleslaw stored submerged in water. CDI- containers of coleslaw were discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were stacked wet in dish room. CDI- Containers were seperated and allowed to air-dry. REPEAT

4-501.11 Maintain equipment in good repair. Both prep cooler and reach-in freezer are not working. Ice is being placed in prep cooler to keep product cold according to PIC. Also, unclog pipe leading to drain under ice bin at drive-thru area. VR- facility has ten days to repair both units.

5-501.15 Outside Receptacles - C Garbage bags and trash were found outside of dumpster. Insects were found on food debris and trash at dumpster. Dumpster was not full to the point where no other items could be placed inside. Clean garbage area to reduce the threat to rodent harbarage.

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 Items that were on TPHC were not labeled at start of inspection (sliced tomatoes, tossed salad, boiled eggs on prep cooler). CDI- Management labeled products with correct time in and out.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed flour container near fryer that was not labeled.

6-501.111 Controlling Pests - PF Observed several flies in the kitchen area. Noticed that when the back door is open, the fly curtain is blowing flies inside of facility. Management will redirect vents to allowed for proper prevention.

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 items stored on the floor in walk-in freezer. CDI- Items were placed on the shelf in walk-in freezer.

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed employee scooping ice with artificial fingernails and fingernail polish not covered by gloves. CDI- employee is wearing gloves when scooping ice or any other tacks that could contaminate food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were stored wet. CDI- Facility restacked items so they could properly air-dry.

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 in corners and under equipment in kitchen area. Clean splash from walls behind equipment and prep station in kitchen area. Clean splash from ceiling above prep station in kitchen area.

2-301.14 Wash hands after activities that contaminate them. -P Observed food employees prepare food, then retrieve items from coolers and touch dirty knobs. Once finished, they removed gloves and put on new one without washing hands. CDI- Training was performed with employees. Employees washed hands.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Observed a fryer poker sitting in the hand sink near fryer. Hand sink is only for the purpose of washing hands. CDI- Fryer poker was removed from hand sink.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed stickers on clean containers that were stacked and exposed to the interior of other containers. CDI- Stickers were removed. Containers were washed, rinsed, and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS items in the prep cooler that were above 41 F. From the last inspection, these items were placed on TPHC. However facility is not using TPHC at this time. CDI- All items were voluntarily discared by the PIC.

3-305.11 Food Storage-Preventing Contamination from the Premises - C Observed condensation on bags of food product in reach-in freezer. CDI- Bags of food were discarded. 3-307.11 Protect food from contamination sources not specifically noted by code. Observed employee at drive-thru ice machine scoop ice with a cup and bare hands. CDI- training was performed.

2-402.11 Effectiveness-Hair Restraints - C Observed manager wearing visor during food prep, proceed to take it off and continue doing food prep. CDI- PIC spoke with manager about issue. Visor was replaced before any further food prep took place.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of containers that were stacked wet in dish area.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no access to paper towels at hand washing sink near register. CDI, paper towels provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils with food build up stored as clean. CDI, items moved to dish pit to be cleaned.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed cut tomatoes cut at 9 am at temperature above 45F at 240pm. CDI, PIC voluntarily discarded tomatoes. TPHC will be used until cooler is fixed. TPHC procedures provided, and filled out during inspection.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed TCS foods such as cut tom, cut lettuce and cheese cold holding above 45F. Observed chicken tenders hot holding below 135F. CDI, PIC voluntarily discarded 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 tomatoes cooling in covered plastic containers. Observed cut tomatoes not reach 45F within 4 hours. CDI, cut tomatoes voluntarily discarded by PIC.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored in solution with sanitizer with concentration less than 200ppm quatt.

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

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 stored in dispensers with lip potion exposed to contamination.

4-501.11 Maintain equipment in good repair. Observed torn gaskets at two door cooler. Observed cooles unable to hold tcs foods at 45F o below.

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

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open. Improvement observed with the upkeep of dumpster area.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed plastic, clear container stored in hand washing sink near drive through window. CDI, container removed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer concentration at sani bucket less than 100ppm quat. CDI, sanitizer refreshed.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed 2 large containers of cup lettuce at 57F at 1:30 pm. Lettuce was labeled with prep date of today, at 9am. CDI, PIC voluntarily discarded lettuce.

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 lettuce in a large, tightly covered, plastic container, in reach in cooler at 57F. PIC stated lettuce was placed in reach in cooler after spinning it, and did not reach 45F once spun. CDI, PIC voluntarily discarded lettuce. Observed a different batch of lettuce in walk in cooler at 43F. Once lettuce was spun after leaving cooler, lettuce reached 54F. PIC stated once lettuce is spun it is taken to the coolers at the line to use. Ensure lettuce is cooled back down after spinning.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored in sanitizer solution with concentration less than 100ppm.

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

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 exposed to contamination. The lip portion of cups were not protected.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed buildup of litter in enclosure. Remove. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed broken lid on one dumpster, repair or replace.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed a large bin of prepped salad lettuce recorded at 50F (see chart). PIC stated lettuce was prepped earlier in the morning with active cooling starting at 9:30 AM. Noticed lettuce at 2:00 PM. Thus, lettuce failed to meet 4 hour cooling time. CDI- Lettuce was discarded. PIC stated normal practice is to cool prepped lettuce in about 5-6 shallow tubs with an open cover and active tossing. That practice should suffice.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Container of lettuce and raw chicken was recorded above 45F. CDI- Lettuce discarded and ice added to chicken to cool down.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Cooling method for cooling lettuce failed. Facility must change method (see # 18)

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Multiple cloths were stored in green soapy water buckets. Store in sanitizer only.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of blue trays and plastic bins. REPEAT

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Two small cutting boards scarred and in need of replacing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several pans stored as clean at rack, with food particles still on them. CDI, pans were returned to 3 comp sink for cleaning. Repeat

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken tenders hot holding at 110F. CDI, PIC voluntarily discarded chicken tenders.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several shakers, and other squeeze bottles with contents not easily identifiable, without identifying label.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies on the premises. Ensure pest control measure is in place.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of pans. Repeat

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use cups for public stored without a protecting sleeve. Cups were stored in cup dispensers with lip portion exposed.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with open doors, on both recycle and in garbage dumpster.

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf One pipe stored in handsink and a wet cloth was in another sink. Do not place anything in sink. CDI- Sink cleaned.

3-304.15(A) Single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -P Observe employee touch apron, cloth and interior of garbage bin and did not discard gloves. CDI- PIC spoke to employees about importance of discarding gloves and washing hands after gloves are soiled.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Interior of cuber was soiled with food debris. CDI- Cuber taken to 3 compartment sink.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P A large barrel of prepped salad mix was in WIC and recorded at 56F at 2:00PM. PIC stated product was prepared and cooled at 10:00AM, thus failing to meet 4 hour cooling window. CDI- Product was voluntarily discarded. PIC will change cooling methods and look to implement metal/shallow pans with open lid. VR to check cooling methods.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Incorrect cooling method used for salad mix (see # 18)

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Several wet cloths observed on table and in sink.

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

4-501.11 Maintain equipment in good repair. Gasket to stand up freezer is damaged. Repair or replace.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Exterior of clear bins have sticker residue on them. Clean residue. Geneal cleaning needed in many NFCS areas as well. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Cole slaw (in individual cups with lid on). : _ / in WIC was recorded above 45F. PIC stated it was prepped earlier that morning. Cole slaw placed in ice bath to cool down. REPEAT.

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed some scarred cutting boards.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Exterior of plastic bins has sticker residue on them. Clean all sticker residue.

5-202.12 Provide at least 100F water at handsinks.-Pf Hot water in men's room did not read above 85F. CDI- PIC adjusted vavles to raise temp. to 106F. REPEAT.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed RTE buffalo dip stored below unwashed produce. Store RTE food above unwashed produce.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed tubs of prepped lettuce in reach in cooler (with lid on) recorded above 45F. CDI- Lettuce was brought to WIC, uncovered, and active stirring was to take place. REPEAT.

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

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Wiping cloth was stored in bucket of soapy water. Store in sanitizer only.

4-501.11 Maintain equipment in good repair. Observed torn gasket in reach in cooler. REPEAT. 4-501.11 Maintain equipment in good repair. Lid to flip top unit for raw chicken cooler is not securely fastened. Repair.

5-202.12 Provide at least 100F water at handsinks.-Pf Water in men's restroom was at 79F. VR. 5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Observed dirty tongs in handwash sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tomatos, blue cheese, lettuce and lettuce in flip top unit all holding above 45F (see chart). PIC stated a repair-man was on the way today to look at unit as PIC found temps. had been high during their line checks the past 2 days. CDI- All foods were placed in an ice bath in the meantime. VR.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed earlier prepped tomatos in reach in unit with covers on. Also observed a large barrel of salad with lid on cooling in WIC. CDI- Covers were removed, salad was portioned out and moved to freezer for quicker cooling.

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed heavily scarred cutting boards. CDI- PIC had new cutting boards and stated she was planning to replace them in the afternoon. 4-501.11 Maintain equipment in good repair. Observed two damaged gaskets. REPEAT.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed PIC on duty did not have a general awareness of employee health policy and no written copy was found in facility. CDI- A copy was e-mailed and explained to PIC. Importance of employee health policy was related to PIC. REPEAT

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observe employee handle raw chicken with gloves and proceed to take his gloves off and put another pair on without washing hands. CDI- Explained to employee he needs to wash hands in between glove use especially when handling raw chicken. No points deducted.

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. Observe scoop in flour with handles in flour. Store scoop with handle out. No points deducted.

4-501.11 Maintain equipment in good repair. Spilt gaskets in reach in cooler. 4-502.11(A) Maintain utensils in good repair. Observed tongs damaged and burnt. CDI- Discarded.

General Comment- 2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC without certification. Reminder that a PIC on duty with certification is required after 210 days from permit issuance.

General Comment- 2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed PIC on duty at time of inspection not knowledgeable of employee health policy. PIC found employee health policy information and posted on the employee board to review with employees during inspection. Ensure all PICs have extensive knowledge of employee health policy and that all employees are informed.

General Comment- 7-201.11 Store toxic materials to avoid contamination. -P Observed storage of chemical bottle rack above hand sink at drive thru area. Ensure chemicals are stored to avoid contamination of hand sinks, prep or work surfaces, and customer items. Re-locate chemical storage rack. Return visit required.

3.307.11 Protect food from contamination sources not specifically noted by code. Observed scoop being used for dried onions with handle buried in food product. Ensure handle is maintained out of food product to prevent hand contamination of product. Also observed brillo pad type cleaner pads above prep area dripping onto clean knives on clean knife magnetic block. Employee removed pads as well knives from magnetic block to re-wash.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several wet stacked clean dishes.