HARDEES #1501638

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed covered and stacked containers of sliced tomatoes cooling in walk in cooler. Sliced tomatoes failed to meet proper cooling parameters only cooling 4F in 55 minutes. Sliced tomatoes were prepared at 1PM. CDI - Items were uncovered and unstacked to allow cold air to circulate around food. Items cooled to 46F after an additional 30 minutes. PIC has been advised to review cooling procedures for TCS foods. -1.5 points- For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed covered and stacked containers of sliced tomatoes that failed to meet proper cooling parameters. CDI - Items were unstacked and uncovered to allow cold air to circulate around food. PIC has been advised to review cooling methods and to ensure room temperature prepared food cools to 41F or less in 4 hours. -0 points- 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 housefly near prep line. Control insects to prevent infestation. -0 points-

4-501.11 Maintain equipment in good repair. Observed stopper of sanitizer sink at three compartment sink unable to prevent leak. Establishment is using cling wrap to prevent leak. Repair stopper. -0 points-

4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf Observed no quat sanitizer, used in sanitizer buckets and at three compartment sink, in establishment. PIC stated that sanitizer had run out earlier in the day and a new delivery of quat sanitizer was expected the following day. Quat sanitizer in sanitizer buckets was 400ppm but there was no additional sanitizer to sanitize equipment and utensils at three compartment sink. Chlorine is also used in establishment and will be used to sanitize equipment and utensils for the remainder of the day. PIC was shown how to hand mix chlorine sanitizer at three compartment sink by regulator achieving a concentration of 50ppm. A verification will be conducted to determine establishment has received quat sanitizer and is in compliance. -0.5 points-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed open box of raw shell eggs stored above liquid pasteurized eggs in walk in cooler. CDI - Raw shell eggs were moved to bottom shelf. -0 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping cloth stored on side of sanitizer bucket. 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 floor under chicken breading station. -0.5 points-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a 10-stack of sheet pans wet stacking under prep table near WIC, and small metal pans on dish rack being wet stacked.

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 ceiling tiles and vents throughout facility with heavy dust and black buildup accumulation. Increase cleaning frequency.

6-303.11 (A) Provide required lighting intensity. Observed freezer light intensity at 1.35 foot candles. Walk-in food storage areas should have at least 10 foot candles.

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 covered tall metal pan of sausage crumbles cooling in low boy reach in cooler. Internal temperatures were measured at 60F. PIC stated that sausage crumbles had been cooling for approximately 4 hours. CDI - Sausage crumbles were moved to walk in freezer to rapidly cool to 41F or below. PIC has been advised to cool items in walk in cooler/freezer and to distribute between multiple pans for faster cooling. -0.5 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced ham in low reach in unit (reach in under main prep line cold area) holding above 41F, see temp chart. EHS checked ambient temp of unit with thermometer and internal thermometer inside unit, both thermometers showed unit is holding at 41F ambient temperature. EHS explained that unit should be around 38F to allow product to stay at 41F or below when doors are opened and closed throughout service. PIC believes employees may be stacking container with too much product. PIC stated this product was moved to this location around 4am this morning, this was only product in unit. CDI- product voluntarily discarded sliced ham, called for unit to be serviced. PIC stated they will keep sliced ham in walk in cooler until unit is adjusted. REPEAT. Note: points left at half demerit value, this was only product out of temperature during inspection, different cooler than last inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 1x chemcial bottle at chemical storage with no label. PIC stated this was peroxide, found that it was degreaser from the mop sink dispenser. CDI- chemical labeled during inspection.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee working with food with wrist jewelry on.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed low grout between floor tiles near mop sink.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee possessions (sweatshirt, purse) stored on boxes in dry storage shelving. Separate employee possessions and store in designated area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed carton of milk being held above 41F in front reach-in cooler. Product opened 06.25.23. CDI: PIC voluntarily discarded product. REPEAT VIOLATION.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets soiled throughout kitchen.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ham being held above 41F in reach-in cooler under main line. Product prepared 11/22/22. Temp logs maintained but product past 4-hour time window. Product stored in individual portioned cups stacked 4-5 deep inside deep plastic insert pan covered with lid. CDI: Education provided and product voluntarily discarded.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in walk-in cooler.

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: http://meck.co/FoodSafety Observed no written policy for vomit & diarrhea cleanup. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

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 chopped lettuce, sliced tomatoes, and sliced cheese being held using TPHC with no time stamps. CDI: PIC voluntarily discarded product.

4-501.11 Maintain equipment in good repair. Observed torn gasket on top door of fry freezer. REPEAT VIOLATION.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed tomatoes stored in boxes above and directly beside washed and ready to eat tomatoes. CDI. PIC removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed tomatoes, lettuce, and cheese on the prep top line with a temperature above 41F. Items had been placed on the line 30 mins ago. CDI- PIC moved items tot he walk in cooler for more rapid cooling. Some of the lettuce, cheese and tomatoes brought from the WI cooler and held on time until the unit is repaired.. The unit was placed out of service and will be back next day to ensure the unit is fixed. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed tomatoes and lettuce cooling in the WI in tightly covered containers. CDI. PIC removed the covers.

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

4-501.11 Maintain equipment in good repair. Observed prep unit unable to hold food at 41F and below. Needs to be repaired.

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 liquid leaks on the floor in the dry storage area. Needs to be cleaned.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one with a food safety certification during the time of the inspection. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes, lettuce, and cheese on the prep top line with a temperature above 41F. Items had been placed on the line 30 mins ago. CDI- PIC moved items tot he walk in cooler for more rapid cooling.

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

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed training manager on duty in charge without CFPM training. Due for test this week.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Observed employee able to take me to chart regarding EHP. Training manager is currently working through courses regarding illnesses and content of EHP. CDI-Educated that although located the information, all staff should be stronger on content and review frequently.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sani-buckets of quat sanitizer to be less than 200ppm. Quat though only used for wiping down counters, not santizing. CDI- Emptied and refilled buckets.

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 prepared at 11am in walkin at 41-43F, heads of lettuced quartered and chopped lettuce. Observed tightly covered in plastic wrap or with lid. CDI- Measuring 40-42F with an hour still left to go. Loosened plastic wrap, recommend reduce amount of lettuce in each of the leaf pans for last hour and only partly cover chopped lettuce to allow heat to escape.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observe door by drive through propped open with drink carrier. Keep closed to prevent fly entry.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed manager assisting in food production without hair restraint.

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

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed no tile or grout in the can wash basin, needs to be repaired. 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 in depth cleaning needed of floors and walls under around equipment and back storage area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slight build up on soda nozzles but improvement noted so only half points taken for repeat item. Observed soiled tongs stored as clean. CDI-re-washed.

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 lettuce and tomatoes on TPHC and labeled with discard time exceeding 4 hours. CDI-labeled with correct discard time. Verification required.

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 floor tiles in can wash. 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 and walls especially around floor drains.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed build up on soda nozzles. 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. Observed tomatoes and lettuce on TPHC with discard time of 2:00pm and items not discarded. PIC stated time recorded on label was discard time. Record both start and end times on label according to rule. CDI-discarded.

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed smoked sausage and grilled chicken holding below 135F. CDI-chicken discarded and sausage reheated to 165F+.

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 lettuce and tomato using TPHC and labeled with incorrect hold time. Observed hold time exceeding 4 hours. CDI-time label corrected. Verification required to ensure TPHC is being used correctly. REPEAT.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored on floor.

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

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed PIC unaware of the reportable symptoms and diseases. Facility also could not produce employee health policy paperwork. CDI - educated PIC and food employees about reportable symptoms and diseases, and when to report. Emailed employee health policy to facility.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed food employee working at 3 compartment sink, then without washing hands, moved to food prep area and put on gloves. CDI - educated when to wash hands; advised to wash hands before food prep after contaminating hands.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. REPEAT VIOLATION. Observed raw onions stored above ready to eat lettuce and tomatoes. CDI - educated to keep unwashed produce on the bottom. moved onions to the bottom of the rack.

4-703.11 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in: hot water manual operations for 30 seconds in at least 171 F water, hot water mechanical operations and achieving a utensil/equipment surface temperature of 160 F, or in a chemical sanitizer with the specific contact time stated on the EPA-registered label. Observed food employee mat 3 comp sink not using the proper contact time for chemical sanitizer; rinsed items for a few seconds. CDI - educated about proper contact time; filled sanitizer compartment up with quat sanitizer at the proper concentration and soaked items using proper contact time.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Facility has produced paperwork for approved variance that cheese and tomatoes can be held out of temperature with a 2 hr hold time. PIC and facility has not produced TIME procedural paper work for the other products on the hot holding wells. All products on TIME control must have procedural paper work. CDI - educated food employees about proper TIME control procedures; emailed facility TIME proceudral paperwork.

4-903.11(C) Single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Observed single use trays for food stored in location exposed to contamination. Observed cups stored where the cup lips are exposed to contamination. Advised to store where exposed articles are not stored where contamination can occur.

4-501.11 Maintain equipment in good repair. Observed gasket to the walkin cooler torn.

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. REPEAT VIOLATION. Observed non food contact surfaces of container lids with sticky residue and debris on them.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed ice and food dumped into handsink. CDI - explained that handsinks are only for handwashing, not dumping food into; cleaned sink basin.

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 Observed employees not switching gloves enough; employees switch tasks without discarding dirty gloves and begin preparing food with dirty gloves. CDI - educated about when to change gloves; advised to wash hands and don new gloves. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed onions above ready to eat diced tomatoes and ready to eat lettuce in the walkin cooler.

4-602.11(A) Equipment Food Contact surfaces and utensils shall be cleaned before each use with different types of raw animal products; each time there is a switch from raw foods to ready to eat foods; any time during operation when contamination may have occured.-P 4-701.10 Equipment Food-Contact Surfaces and Utensils shall be sanitized Observed food employee wipe down prep table with a dirty rag that is not a sanitizer wiping cloth, and then begin to prep food on the dirty prep table. CDI - educated food employee to throw away dirty rag and to use the sanitizer wiping cloths.

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. Observed quat sanitizer buckets at 50 ppm. Recommended to check solution more often with test strips to know when to swtich.

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. Observed non food contact surfaces of equipment with build up of of sticky residue (thermometer, coffee machine, prep equipment). REPEAT VIOLATION.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed the dumpster area dirty with trash on the ground outside of the dumpster.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed floors in kitchen and the walkin cooler with debris and in need of cleaning. Observed attachments on the walls with build up of dust and residue on them. Adsvised to clean. REPEAT VIOLATION.

2-103.11(M) 2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health policy in place during inspection. CDI Information regarding employee health policy emailed to facility.

6-301.11 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed one hand sink missing soap, CDI soap provided. 6-301.12 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed one hand sink missing hand drying device, CDI towels provided.

3-302.11(A) 3-302.11(A) Separate the different types of raw animal foods. -P Observed raw shell eggs stored above RTE deli ham in walk-in cooler; CDI all raw meats properly stored according to final cooking temp.

(general comment) 4-501.11 4-501.11 Maintain equipment in good repair. Observed equipment no longer able to meet 4-1 & 4-2. Observed stand up freezer and reach-in cooler with split/torn gaskets in need of repair.

47 4-601.11 (C ) 4-602.13 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with buildup in need of cleaning. (underneath microwave, inside stand up freezers)

6-501.12 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. Observed cleaning issues to PHYSICAL FACILITIES.