MCDONALDS #37272

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stickers and sticky residue left on containers that were stored as clean. CDI-returned to dish area for rewashing. 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 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed burritos not cooling quickly enough. CDI-put in WIF 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 .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed lettuce on TPHC for discard time of 12:31PM. CDI-lettuce discarded.

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 burritos cooling covered and double stacked. CDI-put into WIF. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed self closure not working on drive thru window. If self closure not working use fans. No flying insects seen

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 containers/pans wet stacked. Air drying area very limited.

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 plastic sheet on dry goods shelving with build up. Area where ice cream, milk shakes, blenders, milk shake flavorings needs a thorough clean up of spills.

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 flooring needs cleaning under equipment along baseboards

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Observed dishmachine not sanitizing at proper chlorine strength. Dish staff took cleaned items out of dishmachine to sanitize in 3-comp sink. Staff dipped items into sanitizer and removed. CDI-staff corrected and put items back in sanitizer for 2 minutes. Verification Required for properly operating dishmachine. 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 .

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoops stored in a soiled holder.

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 box of cups stored on floor.

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 under and behind equipment in tea maker area dirty. Clean more frequently.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drinks and book bag stored with single service.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Repeat- Observed dripping employee drinks stashed in microwave. CDI-relocated to break room.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed staff sweeping floor then move onto distributing food. CDI-discussion with PIC

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooler towards back of store not holding TCS foods <41F (glass case that holds rehydrated onions, pancakes, burritos). See chart. Verification Required. CDI-TCS foods discarded except for burritos which she was in process of prepping while i was present. 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 freshly prepped burritos put in reach-in. Put in walk-in cooler for proper cooling 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 .

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 staff with painted nails handling food without gloves (she was using a spatula). CDI-gloves donned 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Repeat-observed staff with bracelets handling food

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice bucket stored on hand sink.

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 areas of spilled food, leaking food, or dried splattered food.

5-205.15 Maintain a plumbing system in good repair. Observed one hand sink near fries with improperly functioning sensor and malfunctioning mixing valve. Observed condensate drain broken off and dripping onto floor.

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 ceiling leaking in 2 places.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee coats, book bags and purses stored with sauce packets and single service.

REPEAT 2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed an employee drink stored above single-service items.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed an employee work with raw burger and then remove gloves. She then reached to handle dehydrated onions without washing hands. CDI - Employee was educated and washed hands.

REPEAT 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the chlorine dish machine at 10-50ppm due to it being low on pellets. CDI - Pellets were added and chlorine rose to the appropriate concentration. Improvements made from previous inspection.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemicals stored above gloves in the storage closet. CDI - Gloves were moved to the top shelf.

REPEAT 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one employee preparing food with a watch on. Improvements from previous inspection.

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

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed a drain plug on the right side dumpster that appeared to be broken.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed an employees fried poblano peppers stored in a reach-in cooler above establishment food products.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed missing paper towels at the front kitchen hand sink. CDI - Employee provided during inspection.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the chlorine pellet dish machine sanitizing at less that 10ppm chlorine. Establishment will use the 3-comp sink until the machine can be repaired. 3-day verification required.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several employees with no hair restraint. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several employees working with watches and bracelets.

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

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-service drink trays stored on the floor of the walk-in cooler. CDI - Items were moved to a shelf.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed the hand sink next to the 3-comp sink detaching from the wall. Needs to be re-caulked.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed burrito mix above 41F. -CDI- PIC voluntarily discarded item. Points were not escalated due to improvement noted. - 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed bacon and liquid pasteurized egg product above 41F. -CDI- PIC voluntarily discarded items. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.11 Maintain equipment in good repair. Observed dishwasher not properly functioning. Per PIC, dishwasher is not used. Repair or remove. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored in WIC above retail items. -CDI- PIC moved items below retail items. -0-

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed single service fry containers soiled with grease residue.

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 upper plate of the drink machines throughout in need of cleaning. Observed low reach in cooler 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 roof leak. Manager stated that the leak occurred this morning. Facility is using trash bins to collect water until roof is fixed. 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 the walk in cooler in need of cleaning, especially under and around equipment.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand washing sink without paper towels present upon arrival. Paper towels were provided during the inspection by PIC.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P All time and temperature controlled foods kept for hot holding shall maintain a temperature of 135F or greater. Observed items such as chicken nuggets(128)and chicken sandwiches(127). These items were most likely out of temperature due to drawer holding them not fully being closed and exposed to open air. CDI- PIC discarded both the nuggets and chicken sandwiches.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in manner that allows them to properly air dry. Observed dishes stacked tightly and wet on air drying shelves. Food establishment should implement pyramid stacking method to allow proper air flow to achieve air drying.

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. Floors need additional cleaning inside of walk in freezer. Recommend a higher cleaning frequency.

2-103.11(M) Food employees and conditional employees shall be informed of their responsibility to report their health and activities as they related to disease that are transmissible through food. Pf- Observed shift lead unable to tell EHS the five reportable foodborne illnesses and symptoms. Shift lead needed help directing EHS to employee health policy posted on the team board. CDI-EHS educated shift lead on the poster and recommended training for all employees.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed shelled eggs stored above ready to eat Canadian bacon. Reorganized during the inspection due to no form of contamination observed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some pans with greasy film, food residue, and dust buildup. Ensure that all dishes are being washed, rinsed, and sanitized to remove all debris from previous uses. Utensils with debris from previous uses were moved to 3 comp sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed crispy chicken at a temperature range of 112F-128F. Crispy chicken was discarded during the inspection. Ensure that container is fully under hot holding equipment. Crispy chicken discarded during the inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Be vigilant in effort to control the spread of pests. Observed ants above dish area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers used for hot holding stacked wet. Food establishment shall implement pyramid stacking to effectively dry dishes. Plastic containers were restacked during the inspection.

4-501.11 Maintain equipment in good repair. Observed torn gasket channels inside of reach in unit. Repair reach in units not in good repair.

5-205.15 Maintain a plumbing system in good repair. Observed leak on faucet of 3 comp sink.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors left open during the inspection. Ensure that dumpster doors are being kept closed in order to prevent a possible harborage or attraction of pests. Dumpster door was closed during the inspection.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed mold and mildew in top interior of ice machine. PIC will have some clean it soon.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cream and milk stored in unit near drive-thru above 41 F. CDI- PIC voluntarily discarded product.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without a hair restraint. Any employee (including managers) preparing food while not wearing a hair restraint is a violation. CDI- employee put on a hair restraint. (0 points)

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single-service trays stored near serving line that were not inverted. CDI- trays were inverted. REPEAT (full point).

4-501.11 Maintain equipment in good repair. Replace torn gasket on refrigeration unit between fryers and grills in kitchen area. (0 points)

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior of grill, fryers, and refrigeration units in kitchen area. Clean exterior of ice cream machine in drive-thru area.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floor in corners and under equipment in kitchen area. Clean splash from walls behind prep stations. Clean splash from ceiling above prep station in kitchen. Clean dust from vent screens in ceiling near 3-comp sink.

2-301.14 Wash hands after activities that contaminate them. -P Observed employee pick up something off the ground and then proceed to move bread racks with bread. CDI- Employee was directed to wash their hands by PIC. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed handsinks throughout with hot water 120F+ preventing employees to wash their hands properly for the 15 secs. 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed several food handlers donning new gloves without washing their hands. Verification visit required

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the following handsinks: back prep, warewashing area, and last pick up window area. CDI- paper towels were provided.

7-201.11 Store toxic materials to avoid contamination. -P Observed a spray bottle of degreaser stored with single service to go cups. CDI- Chemical was relocated. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few drain/fruit flies in the kitchen area. Contact your pest control company to resolve.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food handler wearing a bracelet while prepping food. REPEAT

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed coffee filters exposed with the food contact surface up.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed a spatula cracked at the food prep sink. REPEAT

4-603.12 Precleaning - C Observed sheet pans that were just washed and sanitized in the dishmachine with food debris. Ensure food debris on equipment and utensils are prescraped prior to placing into dishmachine.

5-205.15 Maintain a plumbing system in good repair. -P Observed front and back handsink leaking. Verification visit required.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed a backpack stored with supplies on wire racks. Observed employee food stored above food establishment food in the WIC (walkin cooler). Observed employee food stored on wire rack in warewashing area. Observed employee sweater stored with supplies near the beverage area.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed no times on some of the products in center rail that are held on TPHC. CDI: times were placed on products.

General Comment: 7-201.11 Store toxic materials to avoid contamination. -P. Observed chemical spray bottle stored with single service items at front register area. CDI: chemicals relocated to designated area.

Repeat: 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handlers not wearing hair restraints.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wiping cloths stored on counter while not in use.

Repeat: 4-501.11 Maintain equipment in good repair. Observed torn gaskets on units 1, 4, 5, 6, frappe cooler, and walk-in cooler. Gaskets are on order. Observed some plastic containers that were damaged.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning is needed to remove residue and build-up from inside reach-in cooler, gaskets, frappe cooler and coffee station area. Remove sticker residue from outside plastic containers.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed inside reach-in next to flat top grill canadian bacon and shell eggs > 41F (see temp chart). Observed southwest grill salad inside undercounter grill > 41F (see temp chart). CDI: all items removed and changed out with fresh product.. VR by 6/16/19

Repeat: 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food handlers wearing bracelets and watches.

Repeat: 4-501.11 Maintain equipment in good repair. Observed torn gaskets on undercounter cooler, prep table cooler, frappe cooler, and walk-in cooler.

Repeat: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed several employee personal beverages stored improperly inside reach-in cooler with customer food, on prep surfaces at cold rail station, and at grill station. Ensure cups used have a lid and a straw. CDI: drinks were relocated/discarded.

Repeat: 7-201.11 Store toxic materials to avoid contamination. -P. Observed cleaner/disinfectant spray bottle stored above coffee machine. CDI: cleaner was relocated.

General Comment: 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food handlers wearing gold bracelets.

Repeat: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet soiled wiping cloths on prep surfaces/counter when not in use. Observed bleach sanitizer buckets at 0ppm. CDI: dumped and corrected to proper concentration.

General Comment: 3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop handle laying in ice at ice machine at front drive thru area.

Repeat: 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed plastic containers that were melted used for gravy and other hot items. 4-501.11 Maintain equipment in good repair. Observed torn gaskets on grill side cooler, prep side table cooler, grill side freezer, and walk-in cooler. Observed back handsink next to dish sink with leak. Observed front ice machine with leak inside. Observed broken lid to ice bin at front drive thru area therefore lid was missing. Work order has been placed for all of these items.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered drink stored on counter at front drive thru area. Observed open personal beverages stored inside Beverage Air cooler above and next to customer food. CDI: drinks relocated.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed several TCS foods in hot holding below 135 deg F (see temp chart). PIC stated that items inside UHC trays were not pushed all the way under heat source therefore losing temperature. CDI: by discarding items out of temperature.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed several food products on TPHC with expired times. CDI: by discarding and refilling with fresh product and updating times.

General Comment: 7-201.11 Store toxic materials to avoid contamination. -P. Observed chemicals in spray bottles stored above fryer baskets at back of kitchen. CDI - chemicals relocated.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths not in use stored on prep surfaces. Observed sanitizer buckets of chlorine at 0ppm. CDI: corrected to 50ppm.

Repeat: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans, containers, and UHC trays wet stacked on shelves.

General Comment: 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of to go Happy Meal containers stored on floor of outside dry storage room.

General Comment: 4-501.11 Maintain equipment in good repair. Replace torn gasket on prep cooler and walk-in cooler. Replace broken lid to ice bin at front drive thru area. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Replace damaged plastic containers stored on back shelf.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris on utensils stored as clean. CDI moved to 3 compartment sink to rewash. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no sanitizer in dispenser at three compartment sink. CDI refilled container and dishes washed today put back to rewash, rinse and sanitize.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed equiptment with buildup of food debris in gaskets and on floors of low boy freezer and shelving in walk in cooler.

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 debris on wall behind three compartment sink and dishwasher.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee handle raw frozen patties and go back to prep line without handwash between glove change. CDI corrected by instruction and employee washed hands.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed facility does not have operable soap dispenser at rear hand wash . Management indicated another dispenser to be ordered. 10 day verification required.

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 making coffee and shakes with painted long fingernails without the use of gloves. CDI corrected by instruction. Repeat Violation.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed top row of crispy chicken not holding products above 135 degrees on lead item of top two rows. CDI these items placed on time as public health control as temporary solution until service tech can be dispatched. verification required.

3-302.12 Food Storage Containers Identified with Common Name of Food - C observed unkown product in tea containers in walk in cooler. CDI discarded product.

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 working with hash browns with painted finger nails without wearing gloves. -0 points-

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC unable to provide employee health documentation. CDI by EHS providing item.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dried on debris on the can opener blade. CDI by PIC removing blade and having employee wash/rinse/sanitize.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer buckets stored on the floor. PIC stated that he will provide a dolly platform.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open at time of inspection. CDI by PIC closing. 5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no readily accessible waste bin near the coffee prep area handsink.