MCDONALD'S #14547

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 an employee recontaminate hands after washing by turning the faucet off with bare hands. CDI - Employee was educated and they rewashed hands.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed missing time stickers for chopped lettuce. CDI - Stickers were printed for the time lettuce was removed from the cooler.

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

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

4-501.11 Maintain equipment in good repair. Observed a large gap at the bottom of the secondary walk-in freezer door. Observed a large block of ice forming from the walk-in freezer compressor.

5-205.15 Maintain a plumbing system in good repair. Observed a small leak coming from the 3-compartment sink faucet.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a 70 degree carton of liquid eggs next to the grill. CDI - Item was voluntarily discarded.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees preparing food without hair restraints. Observed one employee preparing food with a longer beard and no restraint.

4-603.12 Debris on equipment and utensils shall be manually scraped before washing, or removed in the warewashing machine with a prewash cycle. Observed several container lids stacked on the drying rack with stickers still attached.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed missing paper towels for the grill hand sink due top the dispenser being broken. CDI - Manager provided a roll of paper towels during inspection.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed slight microbial growth inside of the self-service drink machine ice chute.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 117 degree ham in the hot hold unit. CDI - Item was voluntarily discarded.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. Observed a build-up of shake mix and toppings on top of the shake machine.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed ice from the walk-in freezer compressor dripping onto boxes of food.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees preparing food without hair restraints. Observed one employee preparing food while wearing an ornate ring.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed the ice scoop handle submerged in ice.

4-501.11 Maintain equipment in good repair. Observed a leaking walk-in freezer compressor. Observed rusting shelves in the coffee creamer cooler.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed missing waste bin next to the front kitchen hand sink. Observed open dumpster doors.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at back hand sink. CDI: Food employee provided paper towels.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese being held above 41F in walk-in cooler. Product prepared 05/01/25. CDI: PIC voluntarily discarded product.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed lids to insert pans stored as clean soiled with stickers/sticker residue. CDI: Food employee re-W/R/S lids.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at dine-in line kitchen hand sink. CDI: Food employee provided paper towels. REPEAT VIOLATION.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at dine-in line kitchen hand sink. CDI: Food employee provided paper towels.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed creamer being held above 41F in cold holding unit. PIC stated product placed into unit between 7am-8am. CDI: Education provided, product voluntarily discarded, and PIC monitoring temperature of creamer and placing service order for unit.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed bucket of bleach sanitizer with a chlorine sanitizer concentration of 0ppm. CDI - Sanitizer bucket was taken out of use and emptied. All other sanitizer buckets had a chlorine concentration of 50ppm. -0 points- 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 house flies in dining area and dry goods storage area in kitchen. Establishment has established contract with licensed pest control company. Control insects to prevent infestation. -1 point-

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 without wearing hair restraints. -0.5 points-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed employee health policy missing information regarding Non-typhoidal Salmonella. CDI - Employee health signage with updated information was reviewed with and given to PIC. -0 points- For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 stored on top shelf in walk in cooler above ready to eat foods and dairy products. CDI - Storage order was corrected. -1.5 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed sausage cooked to a temperature of 146F. Sausage is delivered "partially cooked" and frozen to establishment. CDI - Employee used thermometer after cooking sausage, noted temperature, and discarded sausage without intervention. Employee cooked new sausage patties to a temperature of 176F. -0 points-

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 TPHC used for time, labels indicated that cheese is to be discarded at 9:09am, had exceeded this time window. EHS discussed TPHC procedure with PIC, PIC stated that a new TPHC procedure has rolled out in May for cheese, PIC stated this label was incorrect, has been training employees on how to mark containers. CDI- labels updated, PIC provided training to employees during inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical bottles marked degreaser, some with purple chemical and some with a clear liquid. PIC stated that chemical bottle with clear liquid was just water, chemical company does not provide labels for just water. CDI- bottles marked during inspection.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few plastic containers wet stacked above 3 comp sink on clean dish shelving.

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 happy meal boxes stored on rolling cart directly adjacent to mop sink, had been contaminated by hose at mop sink. Water had spayed onto and inside of the happy meal boxes. Ensure these are not stored in an area where they are exposed to splash from mop 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 gaskets on cold holding drawers for raw burgers with black buildup, in need of cleaning. REPEAT. Note: points de-escalated as this is a different area of cleaning needed.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. - Observed broken equipment stored in dumpster enclosure. PIC stated both scheduled to be picked up soon. Remove from premises. REPEAT. Note: some equipment has been removed, needs to remove all.

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 on interior of cabinet holding single service bags. Clean and increase cleaning frequency to prevent buildup.

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 floor of walk-in freezer in need of cleaning. Clean and increase cleaning frequency to maintain clean. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. - Observed broken equipment (fryer and coke machine) stored in dumpster enclosure. PIC stated both scheduled to be picked up soon. Remove from premises.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handwashing sinks used for other purposes during inspection. EHS found coffee in basin of handsink near drive thru window, EHS found clothing hanging from hand-sink near fryer station. CDI- items removed, EHS discussed using handwashing sink for handwashing only.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice machine with black/pink buildup, in need of cleaning. EHS showed PIC areas of concern.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed peroxide cleaner stored above packaged sauces on shelving. Observed sanitizer stored above packaged sauces on shelving. CDI- Chemicals moved, EHS discussed contamination risk.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 1x bucket of sanitizer (chlorine based) at 10ppm. CDI- bucket remade to 50-100ppm chlorine.

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 to-go cups stored inside a cup dispenser, placed directly next to handsink behind bar. Location of cups is exposed to splash from handsink, no splash guard on handsink or guard on dispenser preventing splash contamination. REPEAT. Note: points not escalated, facility has fixed issue of to-go boxes stored upright since previous inspection.

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 shelving in walk in cooler with buildup, in need of cleaning. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed closed employee drinks stored in walk in cooler, on shelving with retail products. Designate an area for employee food/drinks, clearly label and store away from retail product.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drinks stored on countertops, directly next to to-go boxes. REPEAT.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer set up at 3 compartment sink with employee actively washing dishes, concentration of sanitizer exceeding 400ppm quat sanitizer. PIC stated that sanitizer is supposed to come out at proper concentration from the dispenser, EHS observed that sanitizer water was a dark pink color, while the liquid coming from dispenser was only a light shade of pink. Through discussion with employees, PIC determined that employee had switched out cartridge of sanitizer, had dumped the rest of the old cartridge into mix, causing the sanitizer concentration to be too high. CDI- sanitizer drained, refilled from dispenser at proper concentration. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 bottles labeled as sanitizer, one with clear liquid and one with a purple liquid. PIC determined that the purple liquid was not sanitizer, believes it was degreaser or multipurpose cleaner. CDI- bottles emptied, filled with sanitizer.

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

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 to-go cups stored inside a cup dispenser, placed directly next to handsink behind bar. Location of cups is exposed to splash from handsink, no splash guard on handsink. 4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed to-go boxes stored upright at cook line.

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 shelving in walk in cooler with buildup, in need of cleaning. Observed gaskets on cold holding drawers (that hold cheese and sausage burritos) with black buildup, in need of cleaning.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed an open employee drink (can of Red Bull) stored on shelving directly above sanitizing bay of 3 compartment sink. CDI- PIC discarded employee drink during inspection.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a large rolling cart stored directly in front of hand sink behind cashier station, blocking access to hand sink. Observed coffee residue in the basin of the hand sink near the drive-thru window. CDI- rolling cart moved, EHS discussed maintaining access to all hand sinks and using hand sinks for hand washing purposes only.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a large container of seasoning by the cook line that was not labeled. Observed container with salt (PIC identified) unlabeled. REPEAT.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed one sanitizer bucket stored on the floor, near main register area. Note: this was the only sanitizer bucket on the floor during inspection.

5-205.15 Maintain a plumbing system in good repair. Observed piping to hand sink near drive thru window leaking water onto the floor when in use. Observed faucet at 3 compartment sink leaking. REPEAT.

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

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 broken tile underneath hand sink at drive thru area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an article of employee clothing hanging from splash shield on handsink. Ensure employee clothing and possessions are kept in a designated area.

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 washing hands and used bare hands to turn off faucet. CDI- EHS demonstrated proper handwashing to employee, explained need for using a barrier to turn off faucet to avoid recontamination of hands. Proper handwashing observed by the end of the inspection.

5-203.11 Handwashing Sinks-Numbers and Capacities - PF Observed handsink in corner next to hot holding area labeled "out of order". PIC stated that sink is not working, someone is scheduled to come repair. VR by 9-30-21 to ensure handsink is repaired and functional. 6-301.14 Post a handwash sign at each handsink. Observed handsink closest to drive thru window with no handwashing sink. EHS provided handwashing sign.

7-201.11 Store toxic materials to avoid contamination. -P Observed bottles of peroxide cleaner stored on top of box of ketchup packets behind the main service bar. CDI- Chemicals moved to chemical storage room.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed containers of salt and pepper (PIC identified) without a label.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed buckets of wet rags in sanitizer registering at 0ppm. PIC stated that employee had just filled, must not of mixed properly or put too many towels in one bucket. CDI- buckets remade to proper concentration during inspection.

4-501.11 Maintain equipment in good repair. Observed tube used to dispense concentrated cleaner at the 3 comp sink with damage, had been taped up to prevent further leaking.

5-205.15 Maintain a plumbing system in good repair. Observed faucet at 3 comp sink slowly leaking water when in use.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee beverage on prep surface. CDI - PIC relocated drink.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice machine chute accumulating pink residue.

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 shredded lettuce and sliced tomatoes in reach in cooler temped at 49F at 10:12AM. PIC stated these foods were prepped this morning around 6AM. CDI - PIC placed product in the walk in cooler. However I returned to take a temperature at 1045 and temp of the lettuce was at 49F and tomatoes were at 47F. Provided education of proper cooling. PIC voluntarily discarded the lettuce and tomatoes.

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, tomatoes, and sausage burritos just prepped this morning either tightly covered in plastic or wrapped. CDI - PIC voluntarily discarded the products and I provided education on proper cooling processes.

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 happy meal boxes on the floor while employee was mopping the floor. CDI - Educated the employee and employee relocated the box prior to mopping.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test kit for measuring the sanitizer. Verification visit required in 10 days.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal belongings on prep table.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand wash sink near front register. CDI, soap dispenser refilled by PIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled and greasy containers stored as clean. CDI, items removed for re-wash.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken patties hot holding below 135F. CDI, voluntary discard by PIC.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed liquid egg cold holding above 41F. CDI, voluntary discard by PIC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of containers. CDI, containers separated for proper air drying.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed containers with pits and crevices on clean storage rack. CDI, voluntary discard by PIC.

Repeat Violation, Full Points-3- . 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed three containers of lettuce at 45F and sausage burritos at 47F., PIC stated lettuce and burritos was prepped this morning around 9am. Ambient air of unit was 50F. CDI- PIC turned down unit to ensure it will get colder. Lettuce was placed inside of freezer, and reached 39F towards end of inspection. Observed liquid eggs and pancakes at 48F. PIC stated items were opened this morning. Ambient air of unit was 50F. CDI- PIC turned down unit to ensure it will get colder. Liquid eggs and pancakes were placed inside of walk in cooler. *Compliance visit will be made within 10 days to ensure unit is working properly*

General Comment. 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 on TPHC with no begin or end label. CDI- Lettuce was labeled.

Repeat Violation-1.5 pts- 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce in prep unit at 49F. CDI- Lettuce was voluntarily discarded. Observed sliced cheese at 60F. PIC stated cheese is supposed to be on TPHC but there was no documentation to support that. CDI- Cheese was voluntarily discarded and was added to TPHC document.

General Comment. 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 with no hair restraints.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed front handsink with papertowels unavailable due to paper towel machine not working properly. CDI - PIC stocked handsink with extra papertowel roll.

4-703.11 Hot Water and Chemical-Methods - P Observed employee wash-rinse and spray sanitizer over plastic container. Container was not allowed to sit for any contact time. CDI - EHS discussed with PIC correct contact time specified by manufacturer's instructions. PIC had dish sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed canadian bacon cold holding in reach in unit at 45F. PIC stated employees were using bacon that morning for preparing breakfast foods. CDI - PIC relocated to walk in to cool rapidly.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed bottom of reach in units with food debris. Increase cleaning frequency.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed thermometer probe dirty with old food debris. Food employees are not cleaning thermometer. CDI -cleaned thermometer properly.

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 burritos in reach in unit not reaching proper cooling time/temperature criteria. CDI - educated about proper cooling methods to reach 41F rapidly. Pulled product to walkin cooler. Product is currently in compliance.

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 improper cooling methods for the burritos in the reach in unit. CDI - advised to cool items in walkin cooler, not in a reach in unit. Prep units are not meant for cooling. Use proper cooling methods to reach proper cooling time/temperature criteria.

4-203.12 Ambient air and water thermometers shall be accurate.-Pf Observed ambient air thermometer still in package, thus not accurate because it isn't reading ambient air. CDI - removed air thermometer from package to properly read ambient air.

4-501.11 Maintain equipment in good repair. Observed frozen condensation coming out of the back of the freezer condenser unit. Advised to service.

3-304.15(A) Single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -P Observed food employee doubleing up on wearing gloves (wearing two gloves). Employee had on normal transparent gloves on and put on blue raw chicken glove for the non-conintuous chicken, then discarded blue glove only and did not discard all gloves. CDI - educated to not double up on gloves. Once used/contaminated, discard all gloves, wash hands, and put on new gloves. Employee washed hands and put on new gloves.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed 3 compartment sink quat sanitizer at 0 ppm. CDI - refilled 3 compartment dispenser with a new quat block. Currently dispensing at 200 ppm.

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 the butter, lettuce, tomato, and cheese on time control with no time labels. CDI - educated importance of having time labels. Food employee put time labels on everything.

3-304.14(D) Maintain dry wiping cloths and sanitizing rags free of visible debris and soil; Maintain sanitizer containers for in-use cloths free of visible debris and soil. REPEAT VIOLATION. Observed wiping cloths and sanitizer solutions dirty with visible debris. Advised to keep all wiping cloths and sanitizer solutions clean.

5-205.15(B) Maintain a plumbing system in good repair. Observed faucet loose at 3 compartment sink; the sink can not be turned off. Observed condensation line from freezer unit dripping. CDI- technician repaired condensation freezer line on site during inspection. Advised to repair items.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand sanitizer in the mens bathroom dispenser instead of hand soap. CDI - Educated that hand soap goes in the soap dispenser, not hand sanitizer. Provided hand soap to the dispenser.

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed that the first reheat on the breakfast burritoes was 110F. CDI - educated that the first reheat for hot holding from a commercial package shall reach at least 135F. Reheated burrito to proper temperature. Refer to temperature chart.

3-304.14(D) Maintain dry wiping cloths and sanitizing rags free of visible debris and soil; Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed dirty sanitizer wiping cloths. CDI - switched out the rags and the solution.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed ice scooper handle stored in the ice at the drink 'drive thru' station. CDI - educated to store the ice scooper out of the ice in the designated ice scooper holder. Educated importance of storing the ice scooper handle in the scooper holder.

4-501.11 Maintain equipment in good repair. Observed walkin freezer door bottom gasket torn. Advised to replace.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed non food contact surfaces such as reach in freezer units and single service articles storage areas dirty with food debris. Advised to keep areas clean and free from food debris.

2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed food employee recontaminating hands during handwashing by bare hand contacting sink faucets when turning sink off. Educated to use papertowel to turn sink off. REPEAT VIOLATION. 2-301.14 Wash hands before donning gloves and between gloves uses.-P 2-301.14 (I) Wash hands after engaging in other activities that contaminate the hands.-P Observed food employees not wash hands between switching gloves. Observed food employee scratch head and then not wash hands. CDI - educated to wash hands after contamination such as scratching head. Educated to wash hands inbetween switching gloves.

3-301.11(B) Food Employee's shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee bare hand contact fries at the fry station. Food employee using fry dispensing utensil to dispense fries and fries fell onto hand and back into the ready to eat batch. CDI - educated to wear gloves during this process to prevent contamination. Advised to discard food.

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 label on the butter in the squeeze bottle. TPHC procedures state that each squeeze bottle of butter will have a time sticker on the squeeze bottle after heating up in microwave. CDI - PIC provided label on bottle.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed items wet stacked above the 3 comp sink. Advsied to not wet stack after sanitizing.

2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed food employee wash hands and recontaminate hands by turning sink off with bare hands. CDI - educated to wash hands, dry with paper towel, and to use that paper towel as a clean barrier to prevent recontamination.

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 that the sausasge burrito is not meeting time/temp cooling criteria. 62F-60F in 25 min. CDI - educated PIC and food employee about cooling methods and cooling time/temp. Brought food to freezer to rapidly cool.

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 sausage burrito cooling in bulk plastic container with lid in reach in cooler. Food is not meeting cooling compliance for time/temp. CDI - educated PIC and food employee on how to rapidly cool. Brought the product to the freezer uncovered to cool.

3-304.14(D) Maintain dry wiping cloths and sanitizing rags free of visible debris and soil; Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer rags and sanitizer solution dirty with debris. Advised to switch out with clean rags and clean solution.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no waste bin at the front handsink. PIC provided trash can for the front handsink.

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 a leak from inside the ceiling in front of front handsink.