BURGER KING #3154

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) package of opened, frozen raw chicken fillets stored above frozen, opened ready to eat packages (onion rings) in fryer area reach in freezer. CDI - EHS and PIC reviewed storage order requirements for freezers. PIC reorganized reach in freezer to prevent potential contamination. EHS provided storage order charts for reach in units and WIC. REPEAT 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) bag of unwashed onions stored over ready to eat foods (sealed pasteurized eggs) in WIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 application of TPHC stickers during start of inspection for TCS foods that had already been set at prep area. Per conversation with PIC, stickers were being placed for time that food had been set for TPHC. CDI - EHS and PIC reviewed TPHC instructions; TCS food is to be marked for TPHC upon initial removal.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) package of opened, frozen raw chicken fillets stored above frozen, opened ready to eat packages (onion rings) in fryer area reach in freezer. CDI - EHS and PIC reviewed storage order requirements for freezers. PIC reorganized reach in freezer to prevent potential contamination. EHS provided storage order charts for reach in units and WIC. Note: No escalation in point deduction due to change in conditions from previous inspection; previously cited raw animal food storage (I.E. frozen fish under frozen chicken) was not observed as incorrect during inspection. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed reach in cooler used to hold approximately twelve (12) unopened pasteurized egg mixes not properly closing and maintaining an ambient temperature of approximately 51F. Pasteurized egg mix, when opened, was observed at 46F. Per conversation with PIC, egg mixes had been placed in unit during breakfast shift, less than 4 hours prior. CDI - PIC rotated unopened egg mixes containers to WIC to cool correctively. A verification will occur no later than 04/19/2026. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed approximately ten (10) pans of tomatoes, with date and time stickers denoting their preparation at 7:40 am on day of inspection cooling with lids on in WIC. EHS observed insufficient cooling rate during initial calculation. CDI - PIC rotated cooling TCS food to WIF with lids removed to properly cool tomatoes within remaining allowed time window. EHS provided ambient food cooling guide. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) employee engaged in food preparation (assembling sandwiches) with wristband.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed one (1) employee cleaning recently washed and sanitized food contact pans with single use towel. CDI - Upon correction, employee stoped manually drying food contact surfaces and allowed them to dry at sanitizer basin drain board.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed main dumpster with no drain plug. Contact landlord and/or waste management company to replace missing drain plug.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw breaded fish stored under raw breaded chicken (as stated on boxes in WIF). CDI PIC switched order. For more information on food storage order 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. Observed slicer stored clean with debris. CDI PIC placed to be re washed. 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no TPHC procedures for slice cheese, hash browns, hot breakfast sandwiches. Discussion revealed that they, for safety, hold items 4 hours or less and for quality hold items hot. Timer is for 30 minutes, witnessed prompt discard twice during inspection. CDI TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 dust and debris in bottom or WIF and RIF. Clean with more frequency. Repeat

6-301.14 Post a handwash sign at each handsink. - Observed no handwashing sign posted in the men’s restroom. CDI - EHS provided handwashing sign.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed multiple stacks of insert containers and black hot holding trays stored as clean at the 3 compartment sink and on the wire rack adjacent the drive thru window with food debris adhered to the surfaces. - Observed one yellow scoop stored as clean at the 3 compartment sink with food debris adhered to the surfaces. CDI - PIC placed dishes at 3 compartment sink to be rehashed, rinsed and 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P - Observed a can of household “hot shot” stored in the office. Only commercial pesticides are permitted to be used inside the restaurant. CDI - PIC voluntarily discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed stacks of black hot holding trays wet nested at 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 buildup of food debris in the base of both upright RIF’s, adjacent to the fryers.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P - Observed a hose with a pressurized nozzle connected to a splitter device at the mop sink. Water was observed on with continuous pressure to the hose and no backflow prevent or was provided between the splitter and the hose connection. - REPEAT. CDI - Continuous water pressure turned off and hose nozzle disconnected.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed sanitizer in use at 3 comp sink and in sanitizer buckets with cloths below 200 ppm QUAT. CDI- PIC had employees change sanitizer to 200-400 ppm quat. 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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed green bun crates stored on floor less than 6 in from the ground with buns inside.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed a couple employees preparing foods with long hair and no hair restraints.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf- Observed wash water in use at 3 comp sink at 104F. CDI- PIC had employee re fill sink with water at 120F and re wash food contact surfaces.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P- REPEAT- EHS observed bell type back flow prevention device not rated for continuous pressure with a hose and nozzle attached with pressure to device. CDI- PIC turned faucet off and disconnected the nozzle. 5-205.15 Maintain a plumbing system in good repair. - Observed can wash faucet not in use and leaking.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. - Observed employee food stored above retail and facility food in walk in cooler.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed chicken nuggets at 120F. CDI - PIC voluntarily discarded the items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - EHS observed several stacks of plastic containers stored clean according to PIC and still wet.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P- REPEAT- EHS observed bell type back flow prevention device not rated for continuous pressure with a hose and nozzle attached with pressure to device. CDI- PIC turned faucet off and disconnected the nozzle.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf - PIC was unable to provide written procedures for vomit and diarrheal clean up events. CDI- PIC was provided with MCPHD written procedures. PIC stated the old procedures must have been discarded during cleaning. For more information 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 mens bathroom handsink without paper towels. CDI- PIC provided paper towels.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed a wrapped package of raw bacon stored above RTE dipping sauce. CDI- PIC was able to correct the storage order, since no physical cross contamination was observed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed inside walls of ice machine with dark build up.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed a few flies through out the facility.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - REPEAT- Observed an employee prep RTE foods while wearing several bracelets on the wrist. Also observed a couple employees preparing RTE foods with long hair on the head without a head cover.

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 hot holding equipment and inside of cold holding equipment on and near cook line in need of cleaning due to grease and food debris build up. Also observed shelving throughout the facility in need of cleaning due to food debris build. Clean as often as needed to prevent and reduce build up.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P- EHS observed bell type back flow prevention device not rated for continuous pressure with a hose and nozzle attached with pressure to device. CDI- PIC turned faucet off and disconnected the nozzle.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - REPEAT- Observed dumpster doors open and not in use during the inspection.

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. - REPEAT- Observed hard to reach areas of floors and walls in need of cleaning due to food debris and grease residue build up. These hard to reach areas are underneath and behind equipment.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. - Observed cut tomatoes covered and densely packed not meet proper cooling rate, see temp chart. Observed ham in low boy cooler attempting to cool. CDI- PIC uncovered items to quickly cool in the wic.

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- REPEAT- Observed cut lettuce, cut tomatoes and sliced cheese all marked to be discarded by 9:51. EHS observed items attempting to be sold/ not discarded at time of inspection. CDI- PIC voluntarily discarded the items. NOTE: Point deduction remained the same since last violation dealt with no time stamp at all. However point deduction will increase if violation is noted on next inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed cut tomatoes tightly covered and densely packed not meet proper ambient prep cooling rate. Observed ham attempting to cool in a low boy cooler. CDI- PIC uncovered all items and spread out to quickly cool in the walk in cooler.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed back door open without protection from pest and rodent entry during the whole inspection. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. - Observed dead mouse inside dumpster area.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed an employee prep RTE foods while wearing several bracelets on the wrist. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed sanitizer buckets with wiping cloths in sanitizer below 100 ppm quat. CDI- PIC provided all buckets with sanitizer at 200 ppm quat and cloths. REPEAT

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. -REPEAT- Observed hot holding equipment and inside of cold holding equipment on and near cook line in need of cleaning due to grease and food debris build up. Clean as often as needed to prevent and reduce build up.

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 four pipes in four drains throughout the kitchen including can wash below the flood rim level. A VR will occur within 3 days to ensure the pipes are above flood rim level.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed dumpster doors open and not in use during the inspection.

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. - REPEAT- Observed hard to reach areas of floors and walls in need of cleaning due to food debris and grease residue build up. These hard to reach areas are underneath and behind equipment.

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 sliced cheese, cut lettuce, and sliced tomatoes all on TPHC with written procedures however did not have start and end time clearly marked. CDI- PIC was able to clearly mark items to be discarded by 4:30PM.

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

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 several employees preparing RTE foods while wearing watches and bracelets on the wrist. Observed employees preparing foods with long hair and beards without proper covers.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed sanitizer buckets with wiping cloths in sanitizer below 100 ppm quat. CDI- PIC provided all buckets with sanitizer at 200 ppm quat and cloths.

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 equipment in need of cleaning due to grease and food debris build up. Clean as often as needed to prevent and reduce build up.

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. - REPEAT- Observed hard to reach areas of floors and walls in need of cleaning due to food debris and grease residue build up. These hard to reach areas are underneath and behind equipment.

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. - REPEAT- Observed a few stacks of purple plastic containers stored on clean rack with debris left not hem. CDI- PIC moved items to 3-comp sink to be properly cleaned. NOTE: Point deduction has remained the same since improvement has been noted from last inspection. However, if the violation is noted again during the next inspection point deduction will increase.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 hash browns and 10-15 breakfast sandwiches with egg below 135F. CDI- PIC voluntarily discarded the items.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P- REPEAT- Observed hose nozzle attached to bell type back flow prevention device that’s not rated for continuous pressure. CDI- PIC removed nozzle. NOTE: Only half point deduction occurred since PIC stated an employee just finished using the spray nozzle.

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 hard to reach areas of floors and walls in need of cleaning due to food debris and grease residue build up. These hard to reach areas are underneath and behind equipment.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees - P, Pf. - Observed PIC unable to discuss all aspects of the employee health policy. No written policy of the 2017 food code adoption required Health policy available during the inspection. CDI- Per state guidance EHS provided PIC with a new employee health policy with no point deduction to occurred.

2-501.11 Clean-up of Vomiting and Diarrheal Event - Pf- Observed PIC unable to provide a written clean-up vomiting and diarrheal plan. CDI- Per state guidance EHS provided PIC with a written clean up vomiting and diarrheal event form. No point deduction to occur. However, if PIC can not provide documentation during the next inspection point deduction will occur.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed ice machine in need of cleaning due to dark debris build up on the inside ice shield and shoot. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed several food contact surfaces shakers and other metal lids in need of cleaning due to food debris and grease residue that were said to be stored clean according to the PIC. CDI- PIC moved all items to three comp sink area.

6-501.111 Keep the premises free of insects, rodents, and other pests. - REPEAT- Observed flies throughout the facility.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed a food employee preparing RTE foods with long hair on the head without a head cover.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - REPEAT- Observed hot holding, cold holding, and cooking equipment in need of cleaning due to food debris and grease residue build up.

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 hose nozzle attached to bell type back flow prevention device. CDI- PIC removed nozzle.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. REPEAT- Observed dumpster top door left open. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. -REPEAT- Observed dumpster receptacle missing its drain plug.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 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 outside storage floor damaged. Observed base boards throughout the kitchen with broken tile.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - P. Observed PIC with incomplete knowledge of employee health policy. CDI. Educated PIC about importance of reporting symptoms and FBI diagnosis & exposure, exclusion and restriction. Left informative Employee Health Policy poster and advised PIC to train staff on policy & procedures.

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 3x food handlers wash hands and touch faucet hands with bare hands. CDI. EHS provided education on how to properly wash hands & using a paper towel as a barrier from recontamination.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Observed build up of old food residue on food contact surfaces & inside microwave. CDI, PIC cleaned all food contact areas containing food debris.

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 open package of ham holding on TPHC without time mark. Observed incorrect TPHC date & time for sliced tomatoes (6/15 @ 1:52p). PIC states that these were prepped this morning. CDI. PIC provided updated time stamps on ham & sliced tomatoes for 6/17 @ 9:53a. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 1x live roach on food prep area beside open package of croissants.

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 handle in direct contact with flour inside flour bin.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed 2x bundles of fry containers unprotected.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- Observed cleaning needed inside cooler reach-in along the gasket and cleaning underneath and in between all equipment. Repeat.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster sliding door left open. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed dumpster receptacle missing its drain plug.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Observed personal employee cell phone stored on clean drying rack.

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, tomatoes holding on TPHC without a time on it. CDI. PIC voluntarily discarded

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one of the employees in the kitchen working without a hair restraint. CDI. Employee wore it.

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 single use items in the dry storage area stored directly on the floor. CDI. PIC removed it. All other boxes were well stored.

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 build up on floors through out the facility. REPEAT.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.-Observed fish and sauce in the walk in cooler and 2 door reach in uncovered. CDI-PIC covered items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed plastic containers with left over stickers and residue on them. Also observed a few containers with food debris inside them. CDI-PIC moved containers to 3 compartment sink to be washed, rinse, and sanitized. Repeat.

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

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 straws stored on the floor in the walk in freezer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Cleaning is needed inside all reach in units and along the gaskets. Clean outside and around the shake machine. Clean underneath and in between all equipment. Repeat.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.-Observed dumpster doors open during the time of inspection. Repeat

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed the hand sink had a spoon in it. CDI - removed.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed container of raw chicken over pasteurized eggs and raw bacon. Observed raw chicken container in contact with ready to eat food in the small single door cooler up front. CDI - products separated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple utensil were not clean to sight and touch while being stored as clean and also the ice cream machine needed cleaning. CDI - taken to the 3 compartment sink for cleaning.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed a couple of staff with items on their wrists or rings.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed general cleaning of non food contact surfaces such as the gaskets and hard to reach areas around the line.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one dumpster open and the other needed a drain plug.

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 ham held on TPHC with expire label for 8/27. CDI- ham discarded; new batch brought out and labeled with proper date and times.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Some employees without hair restraints.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Soiled grill scraper stored over clean drainboard of 3-comp sink.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Some stacks of cups in sleeves with sleeves pulled down to bottom of stack.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P: Sanitizer hose with end submerged in full sink. This is a backflow risk. CDI- hose pulled from contact with filled sink.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee handling frozen raw hamburgers then touch several handles of pans in hot hold unit and tongs of cooked burger pans. These handles are handled by employees assembling cooked burgers and handling RTE foods like bread, creating opportunity for cross contamination. CDI- PIC removed all pans that had been handled and replaced tongs and cooked burger pan. Employee corrected and coached by PIC on proper glove changing and handwashing, washed hands and changed gloves.

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 onion rings being held with TPHC off temperature, but not time marking the food per TPHC procedure. CDI- Pans time marked for cook time.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed box of fries temporarily stored on the floor then stored on chest freezer openening. CDI- Freezer opening cleaned 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 worker at prep line handling food with several dangling bracelets. Employee removed bracelets. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. PIC that helps out with food handling at times, not wearing a hat or hair restraint.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some general cleaning needed of kitchen equipement on cook line and prep lines. GENERAL COMMENT: Investigated SR# 79341 during inspection

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed sliced tomatoes and lettuce held with TPHC were placed on prep line 30 minutes earlier but a new TPHC sticker with correct discard time was not on pans. CDI- New TPHC time sticker placed on food pans.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few dishes tight stacked while still wet.

4-903.11(A) Store single-use and single-service articles to prevent contamination. Observed a few boxes of food wrappers stored un-covered in dry good storage room.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed pass through hot hold window next to fryers needing cleaning of build up and dust build on top of unit and monitors above above unit.