WENDY'S #62

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed bucket being filled with water in a hand sink. -CDI- Bucket was removed and EHS provided education on using hand sinks properly. (0 pts)

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacked containers. Separate to allow air flow. (0.5 pts)

4-501.11 Maintain equipment in good repair. Observed cold water handle not working for the cook-line hand sink. PIC stated that they have already palmed a work order for the sink. (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. Observed accumulation of grime build up on the green wire racks and fan covers in the WIC. Increase cleaning frequency. (0.5 pts)

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. EHS observed prepared salads at 59-60 in a low boy unit that had been cooling since 9am according to the PIC. PIC placed the salads in the WIC to continue cooling before 1pm. Salads were unable to meet the proper cooling parameters. -CDI- PIC voluntarily discarded the necessary salads. (1.5 pts) For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed prepared salads cooling in closed plastic containers in a cooler drawer unit. Due to the methods that were used, the prepared salads were unable to cool properly. -CDI- PIC voluntarily discarded the salads. (0.5 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed QUAT sanitizer solution at 100-150ppm while actively being used. EHS noticed that the valve for the sanitizer solution was not pumping solution into the sink. -CDI- PIC cut a hole in the sanitizer bag to bring the solution to an appropriate concentration. (1.5 pts) For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies throughout the kitchen during inspection. Service facility to help prevent pests. (1 pt)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in QUAT sanitizing solution at 100-150ppm. The directions on the QUAT packaging states that the sanitizer is most affective at 200-400ppm. -CDI- PIC replaced the solution new sanitizer at 200ppm. (0.5 pts)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked dishes while said to be dried and clean. Separate containers to allow proper air drying. (0 pts)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed multiple insert containers of various sizes to be stored as clean on the shelves above the 3 compartment sink with food debris and sticker residue on their food contact surfaces. CDI - PIC removed dishes from clean storage and place at the dirty dish pile to be W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed an opened bag of shredded lettuce and an insert containers of shredded cheese from the night prior that were not provided with date marks. CDI - PIC date marked items. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several stacks of clean metal and plastic insert containers that were wet nested on the shelves above the 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 a build up of food debris and grime in the interior bases of the sandwich station 3 door lowboy refrigerator and the RIF adjacent the fryers. - Observed the gaskets of the freezer drawers beneath the heatlamp to have an accumulation of food debris/grime.

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 a build up of food debris/packaging beneath the WIF shelves. - Observed a large accumulation of ice on the walls and floor beneath the WIF compressor.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed one food handler not use paper towels or a clean barrier to turn off handles for handwash sink. CDI-EHS notified PIC and provided education, hands rewashed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sour cream packets at 43F in makeline. CDI-PIC moved packets to WIC to cool. Ambient temperature of makeline unit reached 41F. EHS spoke with PIC about filling sour cream packets half way in container to ensure all packets are 41F or below. REPEAT. 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 .

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P. Observed wash basin drain piped into floor drain without proper air gap above the floor. VR within 3 days to check for status of air gap of pipe above floor drain.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P. Observed employee handle raw hamburger meat with bare hands before attempting to handle cooked hamburger meat. EHS reminded employee to wash hands. CDI - employee washed hands before continuing.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand wash sink at front counter without paper towels. CDI - PIC restocked paper towels. 6-301.14 Post a handwash sign at each handsink. Hand wash sink at front counter was missing hand wash signs. CDI - EHS provided signs to PIC. 6-301.13 Soap and paper towels shall not be provided at preparation or utility sinks. PIC stated that sink at front counter is a dump sink. Sink was stocked with soap and had an empty paper towel dispenser. CDI - sink was declared as a hand sink due to soap and paper towel dispensers and due to no other hand sinks in close proximity to front counter/drive thru window.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed chili below 165 F, 3 hours after starting the reheating process. CDI - PIC voluntarily discarded food.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sour cream packets in prep top at 52 F. CDI - PIC voluntarily discarded packets. 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 .

3-501.19(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 cut tomatoes and cut lettuce in prep top on TPHC past 4 hours. PIC stated that labels were incorrectly printed with prep times instead of TPHC start times. CDI - PIC voluntarily discarded food.

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 at drive-thru window with artificial nails not wearing gloves. Employee was handling ice and dispensing drinks. CDI - employee washed hands and donned gloves.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth in quat sanitizer at 75 ppm. CDI - PIC replaced sanitizer.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P: Employee handling raw bacon with bare hands did not immediately wash hands after completing task and moving to other task. CDI- hands washed, education.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P: sliced raw bacon on stacked trays with bottom of trays touching bacon underneath. CDI- bacon separated from contact with trays by placing deli paper barrier between.

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. Employee food found in cold drawer with prepped salads.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -C Observed several metal containers at clean dish rack stored clean while stacked wet CDI - PIC unstacked pans to allow them to air dry . -1- 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 metal containers stored clean with sticker still remaining on outer part of metal container. CDI - PIC removed pans to dish area to go through the cleaning process again. -0.5- REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee on prep line preparing food without head covering.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -C Observed several metal containers at clean dish rack stored clean while stacked wet . -REPEAT VIOLATION-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed metal container stored clean with sticker still remaining on outer part of metal container.

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 coleslaw prepared last night in the prep top unit holding between 42F-47F. CDI - PIC discarded. -1.5 points

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed cooked burgers and 1 container of coleslaw in WIC without date marks. PIC stated, burgers were cooled last night and will be used for today’s chili. PIC was unable to verify when the container of coleslaw was prepared. CDI - PIC added date to burgers and discarded coleslaw. 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 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed 1 container of coleslaw with discard date of 3/7. CDI - PIC discarded coleslaw.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -C Observed several containers stored clean and wet nested. CDI - PIC separated containers and allowed to air dry. -0 points

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 procedures for a vomit/diarrhea clean up plan. PIC has a bodily fluid clean up kit available. CDI - EHS provided PIC with vomit/diarrhea poster and gave education on the requirements under the 2017 Food Code. -0

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. -C Observed dumpsters doors open and debris around pad. REPEAT -0.5 POINTS

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed one hand sink blocked by fryer baskets. Remove pitcher from hand sink near grill area. CDI- Baskets and pitcher were removed.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean mold and mildew from top interior of ice machine. REPEAT (full points).

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee preparing food without wearing a hair restraint. CDI- employee put on a hair restraint.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean debris from shelving in walk-in cooler.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one lid was not properly closed on dumpster. CDI- lid was closed.

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 the top interior of ice machine. PIC will have someone clean it soon.

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 spring mix and diced tomatoes cooling in covered containers in walk-in cooler. CDI- containers were uncovered. REPEAT (full point).

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

4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PF. Temperature of wash water was 105 F (at least 110 F). CDI- employee drained water and refilled it with water temping at 125 F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed four sausage patties that were stored below 135 F. CDI- PIC voluntarily denatured and discarded product.

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 tossed salad stored in refrigerator to cool, but were covered and stacked five high. CDI- Lids loosened, and salads were seperated to allow for proper cooling. REPEAT (full points)

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

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P There was no change in temperature in 12 minutes on sliced lettuce in walk-in cooler. CDI- Cover was removed or partially removed to allowed product to cool.

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 containers of tossed salad and containers of sliced lettuce cooling with tightly covered lids. CDI- Cover was removed or partially removed to allowed product to cool. REPEAT (full points)

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Obserfed employee preparing food without a hair restraint. CDI- employee put on hair restraint.

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

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 employee wash hands and cut off faucet with bare hands. CDI- Employees were educated on proper handwashing. Employees rewashed hands.

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 sliced lettuce cooling in walk-in cooler. Container of lettuce was packed deep and covered. CDI- Sliced lettuce was seperated and uncovered to promote cooling.

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

4-501.11 Maintain equipment in good repair. Replaced torn gasket on walk-in cooler door. New gasket has been ordered according to management.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced lettuce cold-holding at temps above 41 F. PIC stated that lettuce was placed on the line less than 30 minutes ago. CDI- Sliced lettuce was placed in walk-in cooler and allowed to chill.

3-307.11 Miscellaneous Sources of Contamination - C Observed employee at drive-thru scoop ice with a cup instead of the ice scoop which was within arms-length. CDI- Employee was educated on using the scoop with handle.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee cooking hamburger patties wearing a watch. CDI- Watch was removed.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee pick up containers with gloves, then change gloves before washing hands. CDI- education was performed with employee. Employee washed hands. 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 wash hands, then cut off faucet with bare hands. CDI- Education was performed with employee. Employee rewashed hands.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed server at front counter make contact with french fries with bare hands. CDI- Instructions were given to not contact french fries with bare hands. (0pts)

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed no labels on containers that contained quat sanitizer near grill. CDI- containers were labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen area. PIC showed info where pest control comes every three months. Management will speak with them about fly control.

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 at drive-thru area scooping ice with exposed fingernail polish and artificail fingernails. CDI- Employee was instructed to wear gloves when scooping ice.

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

2-301.14 When to Wash - P - Observed food employee touch face but not wash hands. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed tomatoes over ready to eat prepared lettuce. CDI, foods relocated for proper storage.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Provide sanitizer at required concentration. Observed quat sanitizer below required concentration. CDI by instruction.

7-201.11 Store toxic materials to avoid contamination. -P - Observed spray bottle of glass cleaner hanging from and over hand washing sink. CDI, glass cleaner relocated for proper storage.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed buns stored on ground in walk in freezer.

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

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handwashing sink at serivice area blocked by a cleaning bucket. CDI, bucket removed.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored in sanitizer solution with concentation less than 200ppm quatt. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer container forr in-use cloths with visible debris and soil.

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

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC not certified food protection manager.

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 re-contaminate hands by closing faucet with bare hands, not using a barrier. CDI, Food employee corrected by instruction. Food employee returned to washed hands correctly.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer concentration in sani bucket below 50ppm quat. CDI, sanitizer refreshed.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed lettuce cooling in large, deep, tightly covered plastic containers in walk in cooler. Lettuce was labeled with prep time of 8:30. Lettuce did not reach 45F within 4 hours. CDI, PIC voluntarily discarded lettuce.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer at 3 compartment sink above 500ppm quat. CDI, sanitizer was diluted by 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 lettuce cooling in large, deep, tightly covered plastic containers in walk in cooler. Lettuce was labeled with prep time of 8:30. CDI, PIC added ice in to the lettuce to cool quickly, as well as uncovered lettuce. Lettuce did not reach 45f, Lettuce was voluntarily discarded by PIC.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on sanitizer buckets, rather than in the sanitizer solution.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups stored with lip portion of cups exposed to contamination.

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

2-102.12 Certified Food Protection Manager - C PIC is not certified food protection manager. REPEAT.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Bleach sanitizer recorded at >200ppm. CDI- Diluted. Assure when making bleach sanitizer that concentration does not exceed 200ppm. Use test strips.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed a large tub with a closed bag of prepped lettuce recorded above 45F (see chart). PIC stated lettuce was prepped 15 mins. ago. CDI- Bag unwrapped and left in WIC with active stirring to be conducted. Use approved methods when cooling lettuce. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Two sani. buckets recorded at 50ppm Quat. CDI- Exchanged. REPEAT.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. One personal drink stored next to handsink. CDI- Drink moved.

2-102.12 Certified Food Protection Manager - C PIC is not certified food protection manager. Initial permit was issued 10/19/16.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without decontaminating hands. -P Observed food employee decontaminate hands after correct hand washing procedures, by dispensing paper towels without barrier. CDI, corrected by instruction. EHS recommended dispensing paper towels prior to washing hands.

5-205.11 Maintain access to hand sinks. Hand sinks may only be used for handwashing.-Pf Observed sanitizer bucket stored in hand washing sink near ordering station. Ensure access to hand sinks at all times. PIC stated other sinks were being serviced to remove battery operating system for sensors that are currently being used. CDI, PIC removed sanitizer bucket from hand sink. As

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf observed cut lettuce at prep cooler with temperature above 45F. Lettuce was cut 3 hour before inspection. PIC stated lettuce is always placed at prep cooler after prepping. Temperature was checked 2 time with no temperature difference. CDI, Lettuce was placed in walk in cooler, uncovered to reach 45F within one hour.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed in use shakers unlabeled. Repeat

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored in bucket with sanitizer concentration of 0ppm. Repeat

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

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster without one lid.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC was not a CFPM. Facility is still under 210 day window from initial permit of 10/19/16.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinking a personal drink on line and sore it on shelf above fryer area. CDI- Drink discarded.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor black build-up in ice machine.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Some salt shakers unlabeled.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths held in sanitizer that read 0ppm Quat. CDI- Sanitizer exchanged.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Certificate not on site. You have 210 days from permit issuance to obtain before 2 points will be deducted.

2-301.14 Wash hands after activities that contaminate them.-P Observed employee handle raw beef patties and then immediatly start cooking them on the grill - touching utensils and equipment. Stopped, advised to wash hands after handling raw foods before beginning next task.

Ana 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towels were missing at front hand sink. Stocked.

4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer in containers on line were less than 100PPM Quat. Replaced with Quat at 200ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed shredded cheese in cold hold by fries at 55F. Pulled to rapidly chill.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC without hair covering while serving food.