MCDONALD'S #31295

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed mustard and ketchup dispensers stored as clean with remnants of food inside dispensers. Also observed wet stacking amongst plastic containers on clean dishes rack. CDI - PIC re-located to dish to be re-wash, rinse, sanitized. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 dr RIC cold holding TCS items tomato, shredded lettuce, and shredded cheese above 41F (see temperature observations). It was observed that the cooler was densely packed with many containers precluding appropriate airflow circulation to keep food items 41F and below. PIC checked their cold holding unit temperatures via app on tablet and verified the cooler was relaying to be less than 41F. Once items were removed ambient of unit was observed at 40F and facility will keep less items in cooler to support proper airflow. EHS also observed another 2 drawer cooler cold holding TCS items liquid egg whites, Canadian ham, and egg folds above 41F (see temperature observations) in top drawer. PIC stated bottom drawer was not working, EHS took internal ambient on top drawer of cooler and observed 58F. CDI - PIC instructed food handler to re-locate TCS foods from 2 dr RIC into WIC to rapidly cool and turned the internal temperature of cooler down while EHS was there. PIC instructed food handler to discard affected items from 2 drawer cooler and discontinue use until maintenance can come fix it. 72 HR VR - EHS will return or verify via maintenance invoices, proper cold holding of these units within 72 hrs. REPEAT -3-

4-501.11 Maintain equipment in good repair. Observed cold holding unit below juice machine to be holding excessive amount of water in the bottom of the unit. Also observed 2 drawer cooler in disrepair. -0-

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure Observed inside of one microwave oven with visible build up. Increase frequency of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed WIC running high. Temperatures of TCS items in cooler were between 45F - 47F. Looking at the temperature log on the tablet with the PIC and a high temperature alarm was triggered at 12:35pm. Time this was noticed during the inspection was 4:00pm. The WIF is attached to the WIC. PIC moved all TCS items to freezer to rapidly cool and left WIF door open in order to drop temperature of WIC. PIC called emergency maintenance and ETA was 4:45pm (45 minutes from time call was placed) Facility has other cold holding equipment that is all functioning properly. VR REQUIRED. EHS will return to facility on 4/7 first thing in the AM to verify WIC is functioning properly. 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 .

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both lids missing off of the dumpster and door open. PIC stated will call company to get lids. Keep doors closed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed shell eggs stored in container with liquid eggs and cooked egg patties. Store raw eggs below RTE foods. CDI-shell eggs relocated to the bottom. Points not escalated this time because it is one item. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 gravy from a can cooling in reach in with cooling rate of 0. Burritos in walk in at 44F. Time stamp said prepared before 9AM. Burritos wrapped in paper then placed in lidded container. CDI-burritos voluntarily discarded. Gravy uncovered and put in WIC. 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) (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. Observed staff put TPHC stickers on after my arrival (all products had the same discard time with different levels of product). Stickers must go onto product when removed from temperature control. CDI-discussion with PIC

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 tightly wrapped and covered burritos cooling in walk-in. CDI-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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 1 fly in kitchen, keep insects out of kitchen

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 holders with build-up on interior. CDI-holders taken back for cleaning.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P. Observed no backflow preventer on water hydrant at can wash in dumpster corral. Verification Required

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs beside RTE Canadian bacon in egg cooler. CDI- PIC moves Canadian bacon. (-1.5)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dish stored as clean with grease and food residue. CDI- PIC moves dish to ware-washing. (-0)

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed used glove inside basin of hand sink beside French fries. CDI- PIC disposes of glove. (-0)

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed sausage burritos prepped between 5:30-6:00 am cooling inside WIC at 53F, and no change in temperature between 10:30-11:30 am. CDI- PIC voluntarily discards burritos. See comment. (-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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine in sanitizer bucket at greater than 200PPM. CDI- PIC remixes sanitizer to a concentration of 100PPM. (-1)

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 over-filled containers of lidded, shredded lettuce in lowboy, unable to cool. No change in temperature observed over the course of 35 minutes, and lettuce remained 44F. Sausage burritos also observed overfilled and in lidded containers at 53F did not decrease in temperature between 10:30-11:30 am. CDI- PIC moves lettuce to WIF where it drops to 41F within 20 minutes, discards burritos which failed to cool properly. See comment. (-0.5) 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed lowboy on right hand side of cook line fryers in poor repair. EHS notes this same lowboy was in unusable condition at the last inspection. -REPEAT- No points taken due to absence of cold holding violations as last time, and PIC reports of broken part being on order. Points shall be escalated next inspection should equipment remain onsite in poor repair. (-0)

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed build up of food debris on outer surfaces of frying equipment. EHS advises increased cleaning frequency to preclude build up of debris. (-0.5)

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain plug at dumpster. (-0)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed many dishes stored as clean in ware-washing area to be sticky and soiled with dust or food residue. -1.5 For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P Observed raw shelled eggs in non-functional cooler at 67F. CDI- PIC immediately discards of eggs and all other items stored in cooler. -1.5 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes at prep line at 55F. PIC confirms the tomatoes are not on TPHC. CDI- PIC immediately discards tomatoes. -0 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed leaking bottle of toaster cleaner stored near food prep. CDI- PIC removes bottle to locked chemical storage and sanitizes area exposed to spill. -1.0

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 French fry containers stored in cabinet which was littered with food debris and visibly contacting the napkins. -.5

4-501.11 Maintain equipment in good repair. Observed small reach-in cooler non-functional with a puddle of water, and food debris inside. Do not use until repaired and sanitized. Repeat. No escalation of points taken due to the greater risk being addressed with points under cold holding. -0.

4-602.11(E) Clean the equipment and utensils used with non-TCS foods as required to avoid contamination. Observed soda machine nozzles with visible build up and shake machine wand soiled with food. Repeat. -.5

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 need for cleaning throughout the facility. Corners and areas surrounding equipment at the cook line, in particular, are especially soiled with dirt and food debris. -.5

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cup sitting on cold holding equipment near the service line. -.5

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Several plastic pans stored as clean had visible sticker residue on them. Also, several hot holding pans were stored as clean, but had visible food residue on them and needed to be cleaned. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Soiled utensils taken to 3-compartment sink to be rewashed. // 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Several soda nozzles had visible black buildup on them and needed additional cleaning. Clean soda nozzles as specified by manufacturer, or as often as necessary to maintain them clean. CDI - PIC took nozzles to 3-compartment sink to be washed.

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 Cut tomatoes held using TPHC were labeled to be discarded tomorrow. All other TCS foods held using TPHC had correct discard time on them. CDI - PIC re-printed TPHC label that said discard by 2:30PM. 0 pts.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 2 employees on cook line were not wearing hair restraints. Food employees must wear a hat or hair net. 0 pts.

4-501.11 Maintain equipment in good repair. 2 coffee coolers beside drive-thru were not working. Establishment was not using coolers. Do not use coolers until they are repaired. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. 2 employee drinks were stored on reach-in freezer lid. Store employee drinks in a separate area where potential contamination of food can't occur. CDI - Drinks discarded by employees.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front door propped open and back door left cracked open for use of hot water at inside mop sink area. CDI-PIC closed front door. Back door will be closed once employee is done using hose. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies in kitchen area. Most likely came in while doors were propped.

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 general cleaning needed on floors beside and under equipment.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed back hand sink nearest grill area without hand towels. CDI-PIC had hand towels replaced.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw beef patties over shredded lettuce and liquid eggs in reach in cooler. CDI-PIC rearranged storage order.

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 can opener with debris on blade. CDI-PIC moved can opener to 3 compartment sink.

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 container of sliced tomatoes and container of pickles cold holding at 44-46F at chill rail station. CDI-PIC discarded items.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a spray bottle of sanitizer as well as grill cleaner stored above small Reach in freezer nearest grill area. CDI-Food employee relocated items to chemical storage racks.

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 an opened silver bag of unlabeled spices stored on top of Reach in freezer nearest grill.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean dishes being stacked wet at clean dish rack above 3 compartment 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 debris and syrup on non food contact portion of orange juice dispenser as well as observed debris in cold drawer that is currently not in use.

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 leaking water heater at connection point. Repair leak

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. employee reporting agreement doesn’t include nontyphoidal Salmonella. CDI-REHS educated and provided PIC with an updated employee reporting agreement to properly inform food employees.

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. Establishment does not have written procedures for the cleanup of vomiting and diarrheal events. CDI-REHS educated and provided PIC a template plan to be implemented.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed breakfast burritos not meeting the minimum cooling rate (See temperature chart). Breakfast burritos were prepared 1 hour prior and has 3 hours left to reach 41F. CDI-PIC removed lid from burrito container and unstacked plastic bins that burritos are in to allow for rapid cooling.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed one plastic container of breakfast burritos cooling with lid covering burritos in walk in cooler as well as two stacked plastic containers of breakfast burritos with lids covering products. CDI-PIC removed lids and unstacked plastic containers for rapid cooling.

2-301.14 Wash hands after activities that contaminate them. -P observed employee remove trash bag from trash can and then proceed to put on gloves without washing hands. CDI-employee was stopped and told to wash hands.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food and not using hair coverings.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed container of sliced tomatoes 4 containers of shredded lettuce in reach-in unit next to biscuit oven maintaining 49F and 52F. Ambient air temperature of unit is 45F. CDI - Items taken to WIC for cooling. Instructed PIC on only storing non-TCS foods in unit until it is repaired. VR to be done by 2/6/21.

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 sliced American cheese placed on time control but not time stamped. CDI - Item time stamped.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT. Observed cleaning needing to be done on WIC floor, burger patty freezer, and pastry freezer. No signature needed due to COVID-19 guidelines.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all sliced American cheeses and folded eggs in reach in unit below prep line maintaining temperatures 44F-47F. See chart above. Ambient air temperature of reach in unit is 42F-43F. Instructed PIC not to store any TCS foods in unit until it is repaired. Also observed rolled burritos at 51F. Item just prepared. CDI - Cheeses and folded eggs have passed 4 hour mark, therefore all items were voluntarily discarded. Burritos taken to WIC for cooling. VR to be done by 8/15/20.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple of flies in the kitchen.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needing to be done on drying rack shelving (heavy buildup), frappe machine, and ice cream cone holder. No signature needed due to COVID-19 guidelines.

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 two food employees wash hands and turn off faucet with bare hands. CDI - Educated employees about proper handwashing to avoid recontaminating hands. Employees rewashed hands properly.

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 REPEAT. Observed several salads in cooling process in WIC and reach-in unit but all were tightly covered. CDI - Salads in the reach-in unit were moved to WIC for faster cooling. All salads were uncovered to allow more air flow.

2-301.14 When to Wash - P - Observed and employee pick item up off of the floor then handle container of food without washing their hands after contamination. CDI by instruction. Repeat. Improvement made since previous inspection.

6-301.14 Handwashing Signage - C - Observed no handwashing signage in men's restroom. CDI, handwashing signs provided to PIC.

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 recently prepared salads and cheese cooling in covered pans in low prep unit. CDI, PIC relocated portioned cheese and lettuce to rapidly cool in walk in cooler.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed 2 buckets of chlorine sanitizer below 50ppm.

4-803.11 Storage of Soiled Linens - C - Observed soiled linens stored on clean pans. 4-901.11 Equipment and Utensils, Air-Drying Required - C - Observed plastic pans being wet stacked at prep line.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed floor of walk in freezer accumulating debris and soil as well as ice buildup around boxes and fan unit. Observed some food debris collecting in prep unit.

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

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 food employee turn off faucet with their bare hands after hand washing. CDI by instruction. 2-301.14 When to Wash - P - Observed food employee pick up item off the floor and then handle clean single-service cups without washing their hands. CDI by instruction.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no disposable towels available at front hand washing sink behind counter. CDI, disposable towels provided. 6-301.14 Handwashing Signage - C - Observed no handwashing signs in restrooms. CDI, handwashing signs provided.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed open bag of onion ring stored with open package of raw chicken in high mount freezer. CDI, foods relocated for proper storage. Improvement made since previous inspection.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - Observed ice machine accumulating soil inside of door and back of unit. Clean at required frequency. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed dishwasher manually washing equipment and detergent vat hot water was 101 degrees F. Observed soiled equipment in rinse vat of 3 compartment sink while employee was manually washing equipment. CDI, vat refilled and proper manual warewashing discussed with PIC.

7-201.11 Store toxic materials to avoid contamination. -P - Observed cleaning tablets stored over splenda at prep area. Observed chemical spray bottle stored over clean drain board of 3 compartment sink and refrigerator. CDI, chemicals relocated for proper storage.

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 recently prepared cut lettuce cooling in deep covered containers in 2 door prep refrigerator. Cdi, PIC relocated lettuce to shallow uncovered container to rapidly cool.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed some wet cloths stored on prep surfaces.

4-803.11 Storage of Soiled Linens - C - Observed several soiled towels stored on floor near warewashing area. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers being wet stacked.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single-service jugs and articles stored on ground near dry storage area and walk in freezer. Observed coffee filters uncovered / unprotected on shelf and behind front counter. Keep in protective plastic packaging.

6-501.12 Cleaning, Frequency and Restrictions - C - Observed ice and food debris accumulating on floor of walk in freezer. Observed soil and debris accumulating on floors of kitchen and near warewashing area.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF - Observed employee who stated that they were vomiting as they found out they were recently pregnant. Ensure staff is reporting symptoms. CDI, employee restricted to other duties not working in kitchen such as cleaning dining room while on-site.

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 food employee turn faucet off with their bare hands after handwashing. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed open package or raw chicken stored over burger patties. Observed pre-cooked sausage stored with raw beef in freezer. CDI, items relocated for proper storage.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed some equipment stored as clean but soiled above warewashing sink. CDI, equipment relocated for cleaning.

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 cheese held using TPHC not identified with hold time as required by written procedures. CDI, operator voluntarily discarded cheese.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment.Observed low reach in refrigerator thermometer broken.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 2 sanitizer buckets below 50 ppm chlorine as registered by test strips. Observed wet cloths on counter surface.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of happy meal boxes and cups stored on ground.

5-205.15 Maintain a plumbing system in good repair. Observed leak at can wash.

6-201.11 Floors, Walls and Ceilings-Cleanability - C - Observed tile at canwash with damage.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed orange juice poured into front handsink adjacent to hot holding for french fries. CDI: Informed PIC and employees that handsinks are only to be used for handwashing. REPEAT.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with tea residue on the outer door and black residue on the metal flap. Ensure entirety of machine is cleaned during routine cleanings.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed flat and round eggs at the edge of hot holding drawers holding below 135F. All items in the center of trays were well above 135F. CDI: Two out of temperature eggs were discarded. EHS suggested to keep all product pushed back into center of holding unit to maintain temperature control over all products.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all products in cold holding unit across from grill holding between 50F and 60F. Breaker tripped and unit had been off since it was filled at 9 AM. CDI: All items in reach in unit were removed and placed in walk in for rapid cooling and replaced with cold product from walk in after unit had been re-activated and reached temperature. Items in rail mounted cold holding unit were placed on TPHC. 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 rehydrated onions cooling in covered containers in reach in unit adjacent to freezer on cook line. CDI: Product vented to facilitate cooling.REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on counter at drive through window. CDI: Cloth placed in sanitizer bucket.

4-501.11 Maintain equipment in good repair. Observed gaskets throughout facility beginning to rip and in need of replacement.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets throughout facility with dark buildup in need of cleaning.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee working with raw meats using two sets of gloves (clear and blue) to handle raw product, then removing blue gloves and donning new blue gloves without changing clear gloves and washing hands. Handwashing is required when changing gloves and double gloving is not sufficient to prevent cross contamination. CDI: PIC corrected employees through instruction.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed brush stored in front handsink at start of inspection and observed the same handsink being used as a dump sink later during inspection. CDI: Employees instructed to only use handsinks for handwashing and no other functions.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed three sanitizer bottles reading less than 100ppm QAC sanitizer. PIC stated that employees often fill sanitizer bottles with water. CDI: PIC removed all bottles and dumped contents, instructing employees that sanitizer bottles are only to be used for sanitizer. Bottles refilled with sanitizer from three compartment sink reading between 200 and 400 ppm QAC.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed hamburgers being pulled from grill with final cook temperatures between 149F-176F. Some burgers are hitting required temperatures while others are falling short. CDI: Instructed employees to place burgers back on grill for additional cooking. Final product temperature was 190F-200F after additional cook time.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed flat of raw shell eggs holding at 55F after being left out on counter during breakfast rush. CDI: PIC stated that eggs had been left out for two hours maximum and had them taken to walk in cooler for rapid cooling. Facility is going to move to placing egg flat on TPHC for breakfast rush. REPEAT. Significant improvement has been shown since last inspection, thus points were not escalated.

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, pico, and guacamole being held on time with no written procedure to accompany product. CDI: Procedures provided and filled out for all temps on TPHC. 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 freshly prepared salads cooling in a reach in holding unit at 53F in covered containers. CDI: Salads relocated to walk in and covered for rapid cooling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabelled spice shakers on cook line.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple wet stacked pans on drying rack above three compartment sink.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed stacks of single service cups displayed throughout facility with portions of lip contact surface exposed.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed wash vat of three compartment sink with 105F water during active washing. CDI: Sink refilled with hotter water (112F)

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed raw meat reach in freezer in need of cleaning in the bottom of unit. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed water leaking at mop sink in back of facility. Leak is bad enough to have filled an entire bucket and needs repair.

2-301.14 When to Wash - P - Observed employee go from raw food prep to ready to eat with change of gloves but no hand wash in between. Observed this violation several times. Ensure that hand washing occurs as needed and when task change. CDI- Employee washed hands.

6-301.12 Hand Drying Provision - PF - 0pts - Observed no paper towels at hand sink. CDI- Provided.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed ice machine, soda nozzles, and microwave (used for warming food) in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed burrito (52F), Canadian bacon (51F), burrito mix (51F), cheese (52F), and onions (85F) out of temperature compliance due to reach in not being plugged in. CDI- Food discarded. Unit plugged in.

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 - 0 pts - Observed procedures for time missing for product. CDI- Procedure form completed.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - 0 pts - Observed food employee preparing food with bracelets and watches. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed food employees actively working with food without an effective hair restraint.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed both buckets reading 0 ppm of chlorine. Observed several wet wiping clothes stored on prep table.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - 0pts - Observed several boxes of single service items stored on the floor.

4-302.14 Sanitizing Solutions, Testing Devices - PF - Observed no quat test strips in establishment. Verification required.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - Observed cleaning needed in reach in freezer, storage area of paper wraps, and can opener (non-food area).

5-205.15 Maintain a plumbing system in good repair. - 0 pts - Observed missing faucet handle at mop sink near restroom in need of repair. (transitional non-compliant item)

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. - 0pts - Cleaning needed on floor around the warewashing area.

Observed raw shell eggs over and touching container of gravy and cheese. Separated and space provided between RTE and raw animal food to correct. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P

Hot hold TCS foods at 135F or more. Observed gravy holding at <135F. discarded to correct and new crock pot was put out to use.

Observed open tub and spray bottle of clarified butter not timed today- back timed. boserved cheese out at room temperature with no time- back timed to correct.

Observed multiple wet rags stored on countertops. Store wet wiping cloths in sanitizer when they are not in- use.

Observed a torn gasket on reach in freezer.

Observed a hole in the cardboard dumpster.