TACO BELL #032747

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no bodily fluid clean up procedures on site during inspection. CDI - REHS provided. 0 pts. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed various hotel pans stacked despite the bottoms being heavily soiled with grease. Observed food thermometer probe visibly dirty during inspection. CDI - PIC removed all soiled hotel pans to soak in degreaser. PIC stated all pans that are unable to be cleaned will be discarded. Thermometer probe cleaned during inspection. 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 moderate amount of food debris on floor during inspection. More frequent or thorough cleaning necessary to preclude pest harborage. 0.5 pts.

6-303.11 Provide required lighting intensity. Observed lighting in WIC at 2.4 foot candles during inspection. Repair or replacement with bulbs able to provide 10 foot candles necessary. 0 pts.

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. Employee observed eating on small prep table. Do not eat food where food is prepared on stored. Eat in office or dining room. Chai - Employee moved food to office.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Pinto beans that were cooled yesterday were reheated but only reached 145F. CDI - PIC discarded beans.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloth buckets measured less than 150 ppm quat. Wet wiping cloths must be stored in properly concentrated sanitizer when in between uses.

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. Pans on clean dish shelf were stacked while they were still wet. Allow utensils to adequately air dry before nesting/stacking. REPEAT

4-502.11(A) Maintain utensils in good repair. Some plastic pans had heavy staining on them. Replace pans that are not easily cleanable. 0 pts.

5-205.15 Maintain a plumbing system in good repair. Leaks at mop sink faucet. Repair leaks. 0 pts.

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. Floor baseboards missing from wall under drive thru window. Replace missing baseboards. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a few items on line holding above 41F. PIC states that items on line are held for safety on temperature but are held on time, 4 hours, for quality. Items on cold line switched over to TPHC Observed TCS items and ambient in both WIC and WIF holding above 41F. PIC stated temperatures were taken around 9 am. Observed items still frozen in WIF. Facility voluntarily closed, moved all items holding 41F and below to another store, and voluntarily discarded all TCS items holding above 41F. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles with no label.

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

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed handsink at drive through with seal adjoining it to wall tearing. Reseal/caulk sink back as needed. Repeat

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 fronts and insides of RICs and RIFs with build up and debris, clean with more frequency.

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 with debris and build up, clean with more frequency.

REPEAT VIOLATION: 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified food protection manager onsite during inspection. -1- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety.

6-301.11 Provide soap for handwashing at each handsink. - Pf. Observed empty soap dispenser at men’s restroom. CDI - Employee provided soap to restroom. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed utensils actively sanitizing in 0 ppm quat. Discussed with employee to mix quat with cold water as it was prepared using hot water. CDI - Solution discarded and sink was refilled to 200 ppm quat, utensils were re-sanitized. -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 and How to Test Sanitizer: https://youtu.be/y0SjmnabFaY.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed handsink at drive through with seal adjoining it to wall tearing. Reseal/caulk sink back as needed. -0-

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 black build up on sides of ice chutes at both lobby and drive through drink stations. Last cleaning was 2 weeks prior, per PIC. Points scaled to half demerits due to notable improvement on other areas. Increase and maintain cleaning frequency. -0.5-

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified food protection manager onsite during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink at drive thru without paper towels. CDI: PIC placed paper towels at sink.

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

REPEAT 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of food debris inside hot boxes holding chips and cinnamon twists. Clean as needed.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor tiles near prep sink and drive thru.

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified food protection manager onsite during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed utensils actively sanitizing in 0ppm quat. CDI: Sink was refilled to 200ppm quat, utensils were re-sanitized. 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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal and plastic pans wet stacked.

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 debris build up on shelving inside hot box.

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified food protection manager onsite during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT 6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed hand sink at drive thru with malfunctioning dispenser. Dispenser needs batteries. VERIFICATION REQUIRED.

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed employee take metal lid out of 3 compartment sink, rinse it off and place it on a container of black beans. CDI: Employee washed, rinsed and sanitized lid. 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 .

3-501.15 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 pico cooling at rate of 0.02F/min covered with a lid inside walk in cooler. CDI: Lid was removed. 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 leak near registers, according to PIC it is the air conditioner. Repair ticket has been placed.

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 minor build up of food debris inside reach in freezer and hot box. Points reduced due to improvement from last inspection.

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified food protection manager onsite during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed hand sink near drive thru without hand soap. CDI: hand soap was placed at hand sink

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed 3 compartment sink sanitizer at 0ppm quat, sanitizer bag was empty. CDI: PIC changed bag, new concentration is 200ppm. 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 small flying insects near serving line.

REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth buckets at 0ppm quat. CDI: Buckets were changed.

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 inside of reach in freezer, bottom of prep coolers, inside of hot boxes all with build up of food debris.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - PIC lacks food protection manager certification. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed quat sanitizer concentration of 50ppm in sanitizer bucket by register. - CDI - PIC refilled sanitizer bucket with properly concentrated quat sanitizer of 200ppm.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed clean dishes stacked wet. Allow dishes to air dry prior to stacking.

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. - REPEAT - Observed food residue and debris buildup on the interior of the reach-in freezer, both hot holding cabinets, and on shelving near prep line. Clean and increase cleaning frequency to maintain clean.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed floors and walls in need of cleaning throughout facility. Clean and increase cleaning frequency to maintain clean.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed facility without employee health policy. CDI: EHS emailed document For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink by prep sink with malfunctioning dispenser. CDI: Paper towels were removed from dispenser and placed beside hand sink.

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 food debris build up in reach in freezer by fryers and black residue in walk in cooler near freezer door. Clean as needed. Points remain same due to improvement from last inspection.

REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing grout from tile floors throughout kitchen.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site. REPEAT VIOLATION For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

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 no label on shaker at fryer with white granular. PIC identified product as salt.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed one tower of containers stacked wet. CDI: Items separated. REPEAT VIOLATION

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.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 prep line and cooking/reheating/holding equipment in need of cleaning due to food debris and grease residue. Observed gasket and interior of reach in freezer and interior of reach in coolers with food debris and build up. Ensure more frequent cleaning.REPEAT VIOLATION

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 grout missing from several areas of tile floor throughout kitchen including near hot hold area of drive thru line and at the drive thru window. Have areas regrouted to prevent water pooling and pest harborage.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC without certification.

Repeat: 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 soiled containers stored as clean. CDI, items removed for Wash/Rinse/Sanitize.

Repeat: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed roach crawl across floor at dishwashing area.

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

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed soiled toilet at women’s restroom. Need cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed soiled floors at prep area and dishes washing area. Need cleaning.

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. PIC was unable to identify risk factor violations and corrections during the inspection. EHS observed employee using sanitizer at 0 ppm qat, not washing hands, and several new employees had not been trained on employee health policy. CDI- PIC informed of all violations and educated PIC on how to correct those violations to ensure safe food handling practices are taken place.

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. - Observed an employee working that stated he just started working and had not been trained on the employee health policy. A VR will occur within 10 days to ensure all staff know employee health policy.

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- REPEAT- Observed no vomit and diarrheal clean up event written procurers available during the inspection. A VR will occur within 10 days to ensure providers are provided.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P- Observed employees adjusting cloths, handling phones, and leaving kitchen to go out side and back into kitchen to don gloves and prep food without washing hands. CDI- Education was provided and EHS observed proper hand washing.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed gloves stored in one hand sink and dark build up in another handsink. Ensure handsinks are only used for hand washing and not dumping. CDI- Education was provided and items were removed. 6-301.14 Post a handwash sign at each handsink. - Observed no hand wash sign at back hand sink. CDI- EHS provided.

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 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY- Observed food debris on several scoops and spatulas. Observed 3 comp sink being used at 0 ppm quat. CDI- Items moved. PIC brought sanitizer to proper concentrations after changing sanitizer bag.

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P- Observed cheese being placed on hh at 122F and fries at 119F. CDI- PIC placed item back in cooking/reheating equipment to properly reheat.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed on live brown bug and several fruit/drain flies throughout the kitchen.

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

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.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 prep line and cooking/reheating equipment in need of cleaning due to food debris and grease residue.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P- Observed can wash hose with pressure on to a nozzle. CDI- PIC disconnected the water.

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 facility does not have written cleanup procedures for vomit and diarrhea. CDI: EHS discussed with PIC. PIC printed out cleanup plan that was provided during previous inspection. REPEAT VIOLATION -0.5-

2-301.15 Only wash hands in handwashing sink. -PF Observed employee washed hands at the prep sink beside the hand sink. CDI: EHS intervened, educated employee, and employee proceeded to wash hands in the hand sink. -2-

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 dead light bulb in the hood. Recommend to replace. -0-

Repeat: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC without certification.

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. CDI, EHS educated PIC.

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 soiled floors. Need cleaning.

Repeat: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without food safety manager certification.

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 clear end times for foods. CDI, times corrected.

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

2-302.11 Maintenance-Fingernails - PF Observed employee with long artificially nails working at make line. CDI, employee moved to window.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for sanitizer. Verification required.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without CFPM certification.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer at 0 ppm. CDI, bucket refilled with sanitizer solution.

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

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed leaking backflow prevention device. Need replaced. Verification Required.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed no drain plug on dumpster.

Repeat: 2-102.12 Certified Food Protection Manager - C Observed PIC with no CFPM.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employees don gloves without washing hands. CDI, instructed employees to wash hands between glove use.

Repeat: 2-303.11 Prohibition-Jewelry - C Observed employee with large wrist watch prepping food.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC during inspection does not have manager food safety certification. REPEAT

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - P PIC unable to locate employee health policy during inspection and unable to list illnesses. CDI - Health policy provided to manager during inspection.

5-205.11 Maintain access to handsinks. Handsinks may only be used for hand washing .-Pf Observed wiping cloth in hand sink basin dear drive through. CDI - wiping cloth removed.

7-201.11 Store toxic materials to avoid contamination. -P Observed bathroom cleaner stored on top of beverage dispenser at drive through beside single service cup lids and above single service cup dispenser. CDI - cleaner relocated. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies present at front counter area and at various locations through back of house.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee in kitchen preparing employee beverages wearing gloves with large watch on wrist

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed various metal and plastic food pans stored as clean with water present. Air dry pans before stacking together.

4-501.11 Maintain equipment in good repair. Observed significant ice buildup and frozen drippage present from fan unit inside walk in freezer.

5-205.15 Maintain a plumbing system in good repair. Observed leak from pipe at hot water heater with rusty water actively dripping and being contained by bucket on floor.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No certification held by either PIC.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored next to ketchup packets. Relocated. Observed McDonalds meal being stored in the hot box with the taco shells. Discarded.

7-201.11 Store toxic materials to avoid contamination. -P Observed cleaner stored next to tea urn and sugar. Relocated.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed 2 boxes of utensils stored on the floor near the first drive thru window.

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 a small plastic cup with no handles being stored in the rice container. CDI-The cup was removed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed underneath the steam table. Have cleaned.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed to the floors behind the fryer units. Have cleaned. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the clean equipment rack. Ensure pans are fully air dried prior to stacking.

4-501.11 Maintain equipment in good repair. Observed a burned out light bulb in the hood vents system. Have replaced.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed to the floors under and behind the fryer units, and to the floor in the walk in freezer. Have cleaned. REPEAT.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed missing paper towels at the drive thru hand wash sink. CDI-Paper towels were supplied to the hand sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two pans, and two utensils with food buildup stored on the clean equipment racks. CDI-All items were taken to the 3-compartment sink for proper washing, rinsing, and sanitizing.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probed thermometer onsite during the inspection. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE A THIN PROBED THERMOMETER HAS BEEN PURCHASED.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the floors of the walk in freezer, the inside of the chips hot holding box, the inside of the reach in cooler below the serve lines, and to the shelving below the frozen drink mixer. Needs cleaning. REPEAT.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed to the floors behind the fryers and hot well. Have cleaned.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed manager unable to provide their certified food protection manager. REPEAT.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean equipment on the sanitizer drain board that contained food buildup. CDI-All of the equipment stored there were sent back to the wash side for rewashing and the drainboard was properly washed, rinsed and sanitized.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of napkins being stored on the ground near the back drive thru. CDI-The box was placed onto the shelf.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed general cleaning needed to all equipment. Thorough cleaning is needed. REPEAT.

2-101.11 PIC shall be present during all hours of operation.-PF Observed no certified food protection manager onsite during the inspection.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed an employee about to dump a cup of coffee into the hand sink at the drive thru. CDI-Stopped the employee before it could happen and instructed to use the prep or 3-compartment sink.

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 time stamps for the product placed out at 11am. CDI-The manager proper filled out the time sheet for the product on the front line.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed minor wet stacking on the clean equipment rack. Ensure pans are fully air dried prior to stacking.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the floors in the walk in cooler, and to the hot box shelving. Have cleaned. REPEAT.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed minor cleaning to the floors especially under the dry storage shelving . Have cleaned.

6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Drive thru handsink did not have papertowels supplied and the soap dispenser was not working- cdi supplied and repaired during inspeciton.

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 an employee handling containers of taco shells with fake painted finger nails- fingers were inside of container but not touching food. cdi- discussed with staff the glove requirement so they could implement today.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Some build up on walk in racks, back of brass looking rack, and rack at drive thru. Overall major improvement on cleaning, thank you.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed food heat bulbs not coated or shielded today. Lights were replaced but they were not the coated bulb.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No certified food protection manager is onsite today.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed eggs and pico at >45F in the walk in cooler. Walk in thermometer was reading 50F. cdi. Products moved to the freezer and unit fell to 44F during visit.

4-501.11 Maintain equipment in good repair. Torn gasket on the 1 door lowboy. Thank you for repairing all of the other items.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Build up on walk in racks, udnerside of slushie and ice dispenser, rolling racks, sides of warming plate, and presses.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Light on warmer is beginning to peel.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified manager onsite today.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed <150ppm quat sanitizer in the 3 comp sink being used to santiize dishes- drained out and refilled with 200ppm quat. to correct.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed buckets of santizier at <150ppm. Refilled to correct.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of napkins and a box of to go boxes stored on the floor today. Also observed some boxes in use that appear to have been wet- store all food and single use supplies off of the floor, especially when mopping.

4-502.11(A) Maintain utensils in good repair. Observed sides of some containers cracked and the handle of the quesidilla cutter cracked and hard to clean. Observed the walk in cooler door not closing all of the way- repair. Observed a torn gasket on the 1 door lowboy. 4-501.11 Maintain equipment in good repair. Both cracks in the prep sink have been repaired well.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed chlorine test strips onsite but only quat santizer is in use and none of those test strips are onsite. VR within 10 days.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on walk in fan, walk in racks, exterior to all drink and slushie nozzles, gaps in the make line, and on drive thru racks.

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 build up behind the fryers today. 6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed standing water on the floor today.

Observed no one onsite today with a food saftey certification. Points will be deducted on the next inspection if this violation is cited as the 180 day grace period would have ended. 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.

Observed cups stored in the handsink today- removed to correct. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf

Observed all TCS items on the hot line at <135F today- all reheated to 165F or more during inspection(see chart). Unit was turned on to correct as well. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P

Observed no time marked on the potato bites or hashbrown- back timed with marker to correct today. 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 drain flies in the dry goods area. 6-501.111 Keep the premises free of insects, rodents, and other pests.

Observed single use cups and lids stored in the front handsink- removed to correct. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.

Observed a crack in the prep sink and a torn gasket on the low boy. 4-501.11 Maintain equipment in good repair.

Observed build up on ice dispenser at drive thru, outside of slushie nozzle, drive through rack and slushie rack, timer buttons. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. All items have been repaired that were listed on the transitional permit- full permit issued today.

Observed two santiizer buckets at 50ppm quat. Refilled to correct-maintain at 200-400ppm. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

Observed a small amount of build up on the single use tray shelves. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.

Observed the prep sink cracked today- repair or replace so that it has no cracks and it is easy to clean. 4-501.11 Maintain equipment in good repair.

Observed no certified food protection manager onsite today. Points will not be deducted for this violation until 180 days after the transitional permit was issued. 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.

Observed dishes stored as clean that stilll had come food debris on them in the corners and along the lips of the pans. Sent back to be rewashed. Be sure to spot check these before storing them to airdry. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf

Observed lettuce cooling on the line today- moved to the lower portion of the cooler where it wouldln't be exposed to warm air which slows that cooling process. 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 a few bags of chips/tortilla strips open on the dry goods shelf. Keep these in a closed container once they have been opened. 3-305.11 Food Storage-Preventing Contamination from the Premises - C

Observed some build up on the walk in racks, rack at the fryers, on the sides of the line hot plate, ice dispenser and frozen drink dispenser. 4-602.13 Nonfood Contact Surfaces - C