HARDEES #1501623

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Pan of raw eggs stored on top of pan of pre-cooked sausage in reach-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - PIC corrected storage order. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some metal pans on clean dish shelf were wet nested. Allow utensils to adequately air dry before nesting on top of each other. 0 pts.

4-501.11 Maintain equipment in good repair. Rusted shelves in walk-in cooler. Ice dripping in walk-in freezer. Repair or replace listed equipment. 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. Clean inside microwave, bottoms of coolers and low shelves throughout. Clean these areas more frequently. 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 wall under drive thru window and areas of wall where food has splattered. Clean floors underneath and behind equipment. REPEAT

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Employee observed handling raw hamburgers and then went to handling tray of ham with same pair of gloves and without washing hands. Employees must wash hands when switching from handling raw animal foods to ready-to-eat foods. CDI - Employee educated on cross-contamination and when to wash hands.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Employee handled raw hamburgers with gloved hands and used same pair of gloves to put tray of ham in microwave. Employees must discard gloves when switching from handling raw animal foods to ready-to-eat foods. CDI - Employee educated on when to wash hands and gloves use and he discarded gloves and washed hands. 0 pts.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Soda nozzles had heavy buildup on them. Clean soda nozzles more frequently. CDI - PIC washed nozzles during inspection. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cartons of milk in reach-in cooler measured 62F. Shredded cheese in reach-in cooler measured 73F. TCS foods must be maintained at 41F or less. CDI - Milk and shredded cheese discarded. Cooler door for milk cooler needs to be repaired before it is used. It does not close. PIC will use walk-in cooler to store milk until the door is repaired. 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) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Lettuce, tomatoes and shredded cheese held using TPHC had no time label on them. PIC stated they were just removed from the walk-in cooler but the tomatoes measured 73F. Ensure TCS foods held using TPHC start when the food is 41F or below, and ensure employees place the time label corresponding to when they removed the food from temperature control. CDI - PIC placed TPHC labels on lettuce and shredded cheese. Tomatoes discarded. REPEAT

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Cut tomatoes that were prepared around 10AM were cooling with lids on containers and they were stacked on top of each other. Leave cooling TCS foods loosely covered or uncovered. Do not stack cooling TCS foods on top of each other. CDI - PIC removed lids and spread them out on shelf to facilitate quicker cooling. 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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Walk-in freezer door does not close properly. Reach-in cooler’s door does not fully close and can’t hold temp because the door doesn’t close. Shelves in walk-in cooler are rusted. Repair/replace listed equipment. // 4-502.11(A) Maintain utensils in good repair. Replace plastic pans that are cracking and no longer easily cleanable. 0 pts.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Establishment was out of Quat sanitizer today so they were using bleach and water solution to sanitize dishes. Establishment did not have chlorine test strips. CDI - PIC given chlorine test strips to use until the quat sanitizer comes on the truck. 0 pts.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Heavy buildup on shelves throughout, sides/exteriors of equipment throughout have buildup on them, etc. Establishment needs to clean these areas more frequently. 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. Buildup on walls in drive thru area. Buildup on floors underneath equipment. Clean floors, walls and ceilings more frequently. REPEAT

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 time stamps for all food held on TPHC that extends past the 4-hour timeframe (discard time of 2pm, when PIC placed food out at 9:30am). -CDI- PIC corrected time stamps to show a discard time of 1:30pm.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . -Observed a non-functioning thermometer. PIC stated batteries are likely dead. -CDI- PIC obtained new batteries during inspection and EHS observed functioning thermometer.

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 visible buildup of food residue in interior of low reach-in coolers, tall reach-in cooler, and ice cream chest. Increase frequency of cleaning.

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 floors and walls throughout kitchen with buildup of food debris and in need of cleaning. Observed dark buildup along walls/floors behind kitchen equipment and behind 3-compartment sink.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee phone stored on prep table by stovetop, where pasteurized eggs are stored. Observed employee jacket stored directly on top of straws in drive-thru.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw country steak stored above ready-to-eat biscuits in WIC. Observed raw hard-shell eggs stored above pasteurized eggs in lowboy. Observed raw pork stored above French toast sticks in reach-in freezer. -CDI- PIC corrected stored order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed interior of dishes stored as clean with visible food residue. -CDI- PIC moved items to 3-compartment sink for proper cleaning. 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 .

3-501.18 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- Observed open package of hot dogs with two different date marks (11/27 and 11/25). PIC knew item was opened today and corrected date marks with proper discard date (11/25). 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.11 Maintain equipment in good repair. -Observed malfunctioning cold-holding prep unit by sandwich station. Observed broken door on front lowboy. PIC has placed work orders for both items.

5-205.15 Maintain a plumbing system in good repair. -Observed a leak in the three-compartment sink faucet. -PIC placed work order for repair.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. -Observed no drain plug in dumpster.

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 floors and walls throughout kitchen with buildup of food debris and in need of cleaning. Observed dark buildup along walls/floors behind kitchen equipment and behind 3-compartment sink.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed biscuit mix stored on the floor in the kitchen area.

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 tall reach in freezer, heat lamp near fryers, roller cart, low reach in and shelves in need of cleaning.

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 low grout at fryers. 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 floors in need of cleaning under and around fryer station and walk in cooler. Observed hood at fryer in need of cleaning. Observed vents above 3 comp sink in need of cleaning.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed thermometer in need of cleaning. CDI- Thermometer cleaned.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hashbrowns in the heat lamp holding above 41F. CDI- Hashbrowns discarded. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several gnats in back chemical storage area.

4-501.11 Maintain equipment in good repair. Observed multiple pieces of equipment not working; RICs. Repair or replace. Line cooler with leak was replaced from last inspection, no escalation in points. 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 equipment (low reach in units, heat lamps, fryer 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. Observed ceiling area where monitors and vents are in need of cleaning. Observed floors in need of cleaning under and around equipment.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot holding chicken fried steak and fried chicken breast to be holding below 135F. CDI PIC voluntarily discarded. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed omelet mix to be holding above 41F. CDI PIC voluntarily discarded. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed chili and cooked mushroom sauce in WIC with no date mark. CDI PIC stated items were prepared yesterday and placed date marking on them. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 for lettuce and tomato but not cheese. CDI emailed new TPHC form and will check back beginning of new year. Repeat TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.11 Maintain equipment in good repair. Observed multiple pieces of equipment not working; RICs. Repair or replace. Line cooler with leak was replaced from last inspection, no escalation in points. Repeat

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door open on dumpster. Door must remain closed. Replaced drain from last inspection.

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 multiple ceiling tiles in need of replacement, the frames in between are peeling. Observed tiles on lower part of wall in between walk in cooler and freezer cracked. Observed missing grout throughout prep area. Needs replacement. Repeat

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. -Pf. PIC did not know about employee health policy and did not know where TPHC procedures were. The PIC must have knowledge of foodborne illness prevention and the requirements of this code. CDI - PIC educated on duties. 0 pts. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC could not provide ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation. For more information on becoming a certified food protection manager 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 Drive thru employee observed washing hands for less than 5 seconds. Employees must scrub hands with soap for 10-15 seconds when washing hands. // 2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Manager observed going outside and using phone multiple times during inspection and did not wash hands before putting on gloves and working with food each time. Employees must wash hands when returning from outside and before donning gloves. CDI - Manager educated on when to wash hands.

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 No time present on lettuce held on TPHC. Manager did not know when lettuce was put on TPHC. CDI - Lettuce discarded. // Also, PIC could not provide written procedures for TPHC. CDI - GM arrived at establishment and found procedures.

6-501.111 Keep the premises free of insects, rodents, and other pests. Large amount of flies observed during inspection. Also, old 2-door cooler that is not working or being used had a moldy pan in it. Pan had small bugs in it that appeared to be small roaches or some other small insect. No other dead or alive roaches or other bugs (besides flies) observed during inspection. Keep premises free of flies and pests. // 6-202.15 Protect outer openings of establishment from insect or rodent entry. Back door does not self-close. Repair back door so it self-closes. Fixing door will probably help with flies.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Food employee not wearing hair restraint while working line. Food employees must wear a hat or hair net when working with food. 0 pts.

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. Some sanitizer buckets had soiled water and needed to be switched out. 0 pts.

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. Ice cream scoop stored in room temperature water and water was soiled. In-use utensils may only be stored in water if the water is at least 135F, or if it is in a dipper well with constant water running. Also, water must be changed when soiled. 0 pts.

4-501.11 Maintain equipment in good repair. Replace rusted shelves in walk-in cooler. Line cooler is leaking water and has torn gaskets. 0 pts.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. General cleaning necessary on all shelves, cooking equipment and in refrigeration along line. Also, heavy moldy buildup and old moldy food in 2-door cooler beside fryer. Remove cooler if it is not going to be repaired. Line cooler had standing soiled water in it and old food. Heavy buildup under soda machines in lobby. Clean nonfood contact surfaces more frequently. REPEAT

5-205.15 Maintain a plumbing system in good repair. 3-compartment sink is leaking from faucet and needs to be repaired. 0 pts.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Clean around dumpsters. Lots of trash buildup. // 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Drain plugs missing on dumpsters. Contact company to replace missing plugs. REPEAT. 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, walls and ceilings throughout. Heavy buildup on floors underneath equipment. REPEAT // 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. Some ceilings tiles are fraying and in poor repair. Replace damaged ceiling tiles.

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 single use cups stored directly on the floor in the dry storage area. CDI. PIC removed

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 in micro wave, cooking equipment and non food contact part of the thermometer. Needs to be cleaned. REPEAT.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster missing drain plugs. Needs to be replaced.

501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy build up on vents and floors especially underneath cooking equipment and can wash area. REPEAT

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 ham cold holding in RI at temperatures above 41F. CDI. PIC voluntarily discarded.

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 a container of salt in the cooking line without a label. Repeat.

4-501.11 Maintain equipment in good repair. Observed water leaks from the RI cooler by the office. Needs to be repaired.

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 in micro wave. Needs to be cleaned. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed water leaks by the walls at the chemical storage area.

501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy build up on vents and floors especially underneath cooking equipment. REPEAT

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 chicken and beef HH at temperatures below 135F. CDI. PIC voluntarily discarded.

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 a container of salt in the cooking line without a label.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies at the back area of the kitchen in the facility.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee in the kitchen without a hair cover. Needs to have one. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Also observed employee wearing wrist jewelry while cooking food.

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 on shelves and equipments in the facility. Needs to be cleaned. REPEAT.

501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy build up on vents and floors especially underneath cooking equipment. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees drinks, ear plugs stored around food area. Needs to be removed.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed strips stored in hand sink. CDI.PIC removed

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 cleaned dishes stored on shelves with build up. CDI. PIC removed to be washed.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed sanitizer stored directly on gloves. CDI. PIC removed.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roaches in the facility.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes in the cleaned dish area. CDI. PIC removed. 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 build up on shelves and equipments in the facility. Needs to be cleaned. REPEAT.

501.12Floors,walls,ceilingsincludingtheattachmentssuchassoap,toweldispensers;lightfixtures;andheat/acventcovers shall be clean. Caution should be used to minimize food exposure. Observed build up on walls and floors especially underneath cooking equipment and dry storage area. 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 cracked ceiling above soda lines in the dry storage area. Needs to be repaired.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees clothing stored around food area. Needs to be removed.

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 procedure for responding to vomiting or diarrheal events. CDI. Provided PIC with one.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety. Observed sanitizer at 3 comp sink at 20ppm, actively used to sanitized. Will be back to check on the sanitizer.

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 a container of salt in the cooking line without a label CDI, PIC labelled.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee in the kitchen without a hair cover. Needs to have one.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes in the clean dish area. CDI. PIC removed to be rewashed.

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

501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy build up on walls and floors especially underneath cooking equipment. REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed tomatoes and lettuce in the WI from yesterday without a date mark. CDI. PIC date marked.

7-201.11 Store toxic materials to avoid contamination. -P. Observed open container of sanitizer stored directly beacon and sugar. CDI. PIC removed.

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 milk stored directly on the floor in the WI cooler. Needs to be removed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy build up on the cooking equipment. 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 heavy build up on walls and floors especially underneath cooking equipment. REPEAT

2-301.14 Wash hands after activities that contaminate them. -P Observed employee touch face and mask with glove hands and return to work. CDI-PIC stopped employee and instructed them to take off gloves and wash hands. EHS informed PIC to make sure that all employees know that if they touch their masks they are too wash hands afterwards before resuming work.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies near back of facility.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy build up on the cooking equipment. 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 heavy build up on walls and floors especially underneath cooking equipment. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed dishes stored on the dish rack as clean with food debris inside. CDI-Items moved to 3 compartment sink. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P-Observed black build up on the shield and top of the ice machine. CDI-PIC cleaned the ice machine.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.-Observed to-go containers stored face down on a soiled surfaced with food debris.

4-501.11 Maintain equipment in good repair.-Observed rusted shelving inside the reach in units and walk in cooler. Per PIC, they has a work order for the rusted shelving. **No points taken.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Cleaning is needed along the side and underneath all cooking equipment. Cleaning is needed inside all the reach in units. Observed food debris and heavy build up inside.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.-Cleaning is needed along the walls and floors throughout the facility. Observed build up and grime.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed leftover food debris inside metal and plastic pans on the dish rack. Also removed all leftover stickers left on the outside of plastic containers. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P-Observed employee washing dishes at 3 compartment sink without sanitizer.CDI-Items move to 3 comp to be rewashed, rinse, and sanitized. PIC made sanitizer to 200ppm quat.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Cleaning is needed inside the 2 door stack freezer holding fries and onions rings. Cleaning is needed inside the gaskets of bottom reach in units. Observed black residue and food debris inside.

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 facility using TPHC foods that was not listed on their TPHC procedures. Items were correctly marked with discard time. CDI- Had PIC add the other foods to their TPHC paper.

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

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed handwashing sink in need of recaulking.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed au jous sauce hot holding below 135F in steam well (see chart). CDI- product reheated to above 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 facility using TPHC for items on prep. line (lettuce, tomato). The PIC was unable to provide EHS with written procedures. CDI- procedural template provided today; EHS demonstrated how to fill out paperwork.

4-501.11 Maintain equipment in good repair. Observed an under-counter reach in cooler along the prep. line with a door that won't close properly.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the insides of hot cubby holes near the fryers, on the fryer basket rolling rack, on a shelving unit where clean equipment is stored, on metal number tags used to keep track of product quality, and on the sides/front/back of conveyor oven.

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 a container of lettuce in the walk in cooler from 9/23 after being held on TPHC (labeled said: 9/23 3PM). CDI - explained to the PIC that items have to be discarded after the end of 4 hours. Item was discarded.

General comment 2-402.11 Effectiveness-Hair Restraints - C - Observed an employee wearing a hat but still had a long ponytail while working with food.

Repeat violation 4-501.11 Maintain equipment in good repair. - Observed split gaskets on both doors of the reach in freezer and both doors of the cooler on the prep line. Replace gaskets. Observed rust on the walk in cooler shelves; replace/resurface shelving. Do not spray paint shelves.

Repeat violation 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the inside and outside of equipment in the kitchen. Cleaning needed on the timers by the breading station. Observed cleaning needed on the walk in cooler shelves.

Repeat violation 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed pink and black build up in the ice machine.

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 ham cooling in the cooler with a lid in the prep unit on the cook line. CDI - ham was removed and placed uncovered in the freezer to rapidly cool; see temperature chart.

General comment 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the cooler to the left of the grill and both doors of the reach in freezer. Replace gaskets.

Repeat violation 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on prep unit gaskets, equipment on the cook line, the walk in cooler shelves and the lower rack on the oven.

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 food build up on the wall by the breading station.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed food debris build-up on pans/containers stored as clean on the drying rack. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P observed ice cream scoops stored in empty dipper well. Dipper well contained food debris. CDI dipper well washed , rinsed , and sanitized and set up to filter water. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. observed build-up inside ice machine. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P observed sanitizer dispensing at 0ppm QAC at 3 compartment sink. CDI by adjusting mixer and retest at 200ppm QAC.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed wiping cloths stored in buckets containing 0ppm QAC sanitizer.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. observed ice cream scoops and tea whisk stored in dry, unclean dipper well.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed several wet tight stacked pans on the drying rack.

4-501.11 Maintain equipment in good repair. observed standing water in reach-in cooler. Repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris/residue build-up on equipment (upright freezer, toaster, french fry warmer).

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 dust build-up on ceiling tiles at hvac vents. observed debris on floors under equipment.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed the walk in cooler holding TCS items at >45F which led to products in other units being >45F- all TCS, other than fresh cut lettuce and tomato, were discarded and recorded during inspection. Facility has voluntarily closed today and will not reopen unitl the ambient temperature in walk in is at least 41F.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed the walk in cooler and 2 door reach in not operating correctly today. Facility closed and maintainace is onsite.

4-501.11 Maintain equipment in good repair. Observed bent metal on some equipment and broken plastic inside of some cold units- repair or replace. Raw wood is exposed on the walk in cooler door and threshold- repair so there is no gaps and no raw wood.

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 the fry warmer, toaster oven, spray arms above toaster oven, and inside of low boy used for eggs.

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 dust build up on the ceiling.

6-202.11 Light Bulbs, Protective Shielding - C Observed light out on the fry warmer today.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed dried food debris on tomato dicer stored as clean on the drying rack. CDI by wash, rinse, and sanitize. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P observed 2 sanitizer buckets with 0ppm QAC sanitizer. CDI by refill and test at 300ppm.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed smoked sausage on back line steam table < 135F. No water in steam well. CDI by voluntary discard.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed time stickers applied to lettuce and sliced tomato with a discard time of 3pm. Observed at 10am. This would indicate a hold time of 5 hours. PIC stated that hold time for these food items was 4 hours. CDI corrected time out on stickers.

7-201.11 Store toxic materials to avoid contamination. -P observed floor cleaner packet stored on shelf above back line prep area next to microwave. CDI by moving to chemical storage.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris and residue on microwave ovens inside and outside. Observed food debris on equipment throughout. Observed food debris inside coolers/freezers.

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 food debris on floor under equipment.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dried food debris on utensils stored as clean. CDI by wash, rinse, and sanitize. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build-up inside ice machine and ice bin at drive thru window. Observed build-up on soda fountain ice chutes.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizing solution in bucket > 400ppm. Observed sanitizer being dispensed at 3 comp sink > 400ppm. CDI diluted with water.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed lid missing on soda fountain ice bin in dining room.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris and residue on microwave ovens inside and outside. Observed food debris on equipment throughout. Observed food debris inside coolers/freezers.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed garbage dumpster lids open. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed litter on the ground around dumpster.

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 food debris on floor under equipment.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer dispenser testing at 0ppm QAC. Utensils that were just washed were wet and tested 0ppm for QAC sanitizer on clen side drainboard. CDI by sending all utensils back to wash,rinse, sanitize. Adjusted dispenser and tested at 150ppm.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer buckets testing 0ppm. CDI buckets refilled.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. All equipment needs thorough cleaning. Observed residue and food debris build-up on and inside equipment.

5-501.16 Provide waste bins in required areas including at handwash sinks. No waste basket at handwash sink.

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. Floors, walls, and ceilings need cleaning. Observed dust, residue build-up throughout kitchen. Clean all HVAC vent covers. *Establishment assigned K status. All transitional permit items completed.