WENDYS #23

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit 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 one employee preparing food while wearing bracelets.

4-501.11 Maintain equipment in good repair. Observed water pooling up in the bottom of the drive-through cooler.

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 two employees wash hands and scrub for about 5 seconds. CDI - Employees were educated and they rewashed hands.

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

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a wet cup next to the chili station hand sink. Manager stated that they use it to add water to the chili as it reheats. CDI - The hand sink will no longer be used for any purpose other than hand washing.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed the sanitizer container below the grill station with a missing label. CDI - Manager labeled during inspection.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a large light gap at the bottom of the back kitchen door.

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 while wearing bracelets, rings and no hair restraint.

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 highly stacked chili cups and lids that were out of their original packaging. EHS observed chili residue that had splashed onto the sides of the lids. CDI - Soiled lids were voluntarily discarded and cups were moved.

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 and crumbs in the bottom of a reach-in freezer.

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

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 no time stamps for tomatoes, lettuce, and cheese stored on main line. CDI: PIC provided time stamps.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf Observed sanitizer spray bottle stored next to steam wells/front hand sink with no label. CDI: PIC provided label. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer spray bottle stored next to steam wells/front hand sink. CDI: PIC moved bottle to approved location.

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 bottom of fry reach-in freezer soiled with food waste. Observed gasket on egg reach-in cooler soiled with food waste. REPEAT VIOLATION.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed chili in the process of reheating in steam well with a temperature of 116F. Reheating label indicated that chili began the reheating process at 7:05AM with a current time of 10:05AM. Chili missed reheating window for TCS foods. PIC stated that steam well was not maintaining temperature and will need to be repaired or replaced. CDI - Chili was discarded and PIC has been advised to refrain from using equipment until corrections are made. -1.5 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed slaw cold holding in flip top unit at 48F. PIC stated that slaw was removed from walk in cooler 2 hours prior to inspection. Slaw in walk in cooler was 39F. CDI - PIC returned slaw to cooler to rapidly cool to 41F. -REPEAT- -3 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed sliced tomatoes with a discard date of 1/31 but also with a prepared date of 1/31. PIC stated that tomatoes are prepared day of and are supposed to be discarded by end of business day. CDI - Tomatoes did not exceed time/temperature window as per the food code but PIC has been advised to follow establishment's internal procedures and to discard items on labeled discard dates. -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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 covered container of romaine lettuce in walk in cooler and closed clam shell container of pre-made salad cooling in salad station cooler. CDI - Items were uncovered and opened to allow cold air to circulate in and around food. -0.5 points- 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 .

4-601.11(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 in gaskets of salad station. Recommend higher frequency and more thorough cleaning. -0 points-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for responding to vomit or diarrheal events. CDI - Written procedures were reviewed with and given to PIC. -0 points- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed serving trays blocking handwashing sink next to cash register. CDI - Serving trays were removed. -0 points-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer solution to be 0ppm at three compartment sink. Container of quat santiizer was empty. CDI - PIC replaced sanitizer at three compartment sink. -1.5 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed metal containers of sliced tomatoes above fill line in flip top cooler holding at 56F. Tomatoes were at 41F below fill line. CDI - Items were placed on TPHC and PIC has been advised to not fill TCS foods above fill line in cold holding equipment. -1.5 points- 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen area. Control insects to prevent infestation -0 points-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soda nozzles on soda machine with buildup, in need of cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed diced grilled chicken holding below 135F in hot holding area, see temperature chart. Through discussion with PIC, found that this is a relatively new product in this facility. PIC stated that chicken comes in pre cooked and diced in a bag, procedure is to microwave chicken and place into hot holding. CDI- diced chicken reheated and put back into hot holding. REPEAT. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemicals stored adjacent and above to-go cups and lids. CDI- chemicals moved.

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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food with no hair restraint. 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 wearing wrist bands.

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 cups stacked next to soda towers, on prep tables with no protective packaging, rims of cups are exposed to potential contamination. REPEAT.

4-501.11 Maintain equipment in good repair. Observed gaskets on reach in units that are damaged, in need of replacement.

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 reach in units with significant pink/black buildup, in need of 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 flooring behind and to the sides of cooking equipment in need of cleaning.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee portioning slices of American cheese into plastic containers with bare hands. CDI- EHS intervened, PIC instructed employee to discard cheese that has been contacted by bare hands, wash hands, don gloves and go back to prepping. Proper glove use observed for remainder of inspection.

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 one container of cheese sauce holding below 135F, see temperature chart. Through discussion with PIC, cheese sauce had been hot holding for about 30 minutes. PIC found that hot well was turned to lowest setting. CDI- cheese sauce properly reheated to 165F in microwave, hot well adjusted and product placed into hot well.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a bottle of chemical cleaner with a label that had faded away, no longer legible. CDI- bottle labeled.

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 seasoning shakers at cook line with no label. REPEAT.

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

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed handles of metal scoops contacting tomatoes and cheese in cold holding prep area. REPEAT. CDI- scoop handles removed from product during inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal and plastic containers wet stacked on shelving above 3 compartment sink. REPEAT.

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 several stacks of plastic cups with rims exposed, not in protective packaging. Ensure these items are protected until used.

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 low reach in units with black/pink buildup and food debris buildup, in need of cleaning. Observed gaskets on walk in cooler with black buildup, in need of cleaning. Observed shelving in walk in cooler with black buildup, in need of cleaning. 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 with expired ServSafe certificate.

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 seasoning shakers with no label on cook line.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed pallets of bread stored directly on floor in walk in freezer. PIC stated that usually a plastic pallet is kept on bottom row to ensure that bread is kept 6 inches above the floor. REPEAT. Note: points not escalated due to improvement, facility has ensured that most products are staying up off the ground in freezer.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed handles of metal scoops contacting tomatoes and cheese in cold holding prep area. REPEAT. 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed a spatula stored in room temperature water at the cook line.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal and plastic containers wet stacked on shelving above 3 compartment sink. REPEAT.

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 several stacks of plastic cups with rims exposed, not in protective packaging. Ensure these items are protected until used.

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 low reach in units with black/pink buildup and food debris buildup, in need of cleaning. REPEAT.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed facility with no CFPM certificate and unable to demonstrate proper food safety knowledge during inspection. PIC on duty was unsure of which products are on time control, unable to locate time procedures and unable to locate test strips until EHS observed on the wall. Another manager arrived towards the end of the inspection and was able to locate the time procedures and explain which products are on time control.

2-102.12 (A) Certified Food Protection Manager. Observed no person in facility with CFPM certificate. Employee stated another manager was on the way during inspection, but their servsafe was expired. EHS confirmed that manager that arrived during inspection has a servsafe certificate that is expired.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. Observed employee health policies on site that new employees sign, did not include salmonella non-typhi. CDI- EHS educated PIC on new requirement, provided updated employee health policy for employees to review and sign.

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 with no written procedures for a vomiting or diarrheal event. CDI- EHS explained requirement to PIC, emailed information including an example plan and poster.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed slaw dated 10/19 - 10/26. EHS explained that first day of opening/prep counts as a day, products shall be marked for 7 days including the day of open/prep. CDI- labels changed 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 cheese on time control with no beginning and end time during inspection. PIC was unable to locate time procedures until another manager arrived and showed EHS procedures in a binder. Ensure products on time are properly labeled with beginning and end times. REPEAT.

7-201.11 Store toxic materials to avoid contamination. -P Observed a bottle of bathroom cleaner stored directly next to packages of bread on a prep counter. CDI- chemical bottle moved away from bread during inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of food on the floor in the freezer, including boxes of sausage patties, lemonade mix, chili mix and bread.

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 handles stored in food in 2 types of shredded cheese and in a container of diced tomatoes. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of metal and plastic containers wet stacked on shelving above 3 comp sink and across from 3 comp. Ensure equipment and utensils are air dried before stacking together.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets on low reach in units below prep top area with black buildup, in need of cleaning.

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 can wash area with a hose attached to mop sink with a spray nozzle. Current setup needs another backflow prevention system if facility chooses to leave spray nozzle attached between uses. CDI- spray nozzle removed, facility will keep removed between uses.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee cell phone stored on counter next to hot holding area for potato wedges and fries. CDI- phone moved during inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soda nozzle at drive thru with residue. It was pulled and cleaned and sanitized during the 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 6 hours shall be discarded. -P/Pf Observed cheddar without a time stamp. Labeled during inspection. Observed procedures for lettuce and tomatoes but not for any other products (e.g. cheddar, sausage, cheese slices). Verification required.

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 packaged salads made today in cold drawer at drive thru that were made today temping at 48-50F. They were pulled and placed in walkin cooler to rapidly chill to 41F before being placed back in the cold drawer. Ensure food has adequately cooled before placing in reachin.

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

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 scoops stored in 3 different cheeses with the handle down touching the food. REPEAT.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed personal employee beverage without lid or straw sitting on equipment surface near fryers. Ensure personal beverages have a lid and straw and are stored away from food or food contact surfaces.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed wiping cloth laying across splash guard and into hand sink at grill area. CDI - PIC directed employee to remove. Do not hang cloths on hand sink splash guards. Hand sinks are only to be used for hand washing. REPEAT

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee wearing gloves pick up and handle personal food items in blue grocery store plastic bag while actively preparing sliced cheese in trays. CDI - PIC directed employee to change gloves and wash hands. Gloves changed and hands washed. When wearing gloves and handling food items, change gloves if they have been in contact with unclean surfaces. Do not touch ready to eat food items with soiled gloves.

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 lettuce at 49f in cooling process in walk in at 9:00 am. At 9:50 am, the lettuce was at 47f with a cooling rate of .04 degrees per minute. PIC spread into metal pans to facilitate rapid cooling to 41f. Cool lettuce to 41f within 4 hours. PIC indicated company changed lettuce product this year. This new product is still assembled and packaged at room temperature in the back of house resulting in elevation in temperatures which require cooling back to 41f within 4 hours. REPEAT Full Point Deduction- 3 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed flat of shell eggs out on counter placed into reach in cooler with internal temperature of 57f. CDI - PIC discarded. Keep shell eggs under refrigeration at 41f or lower. Do not allow eggs to sit out on counter at room temperatures.

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 two bulk containers of lettuce partially lidded cooling inside walk in cooler. CDI - PIC placed lettuce into shallow metal pans in cooler to quickly cool. Once prepared, use a method that allows lettuce to quickly cool. Do not cool in deep bulk containers. Use shallow pans or other methods that allow air flow. PIC indicated company updated lettuce procedures this year due to change in product. This new product is still assembled and packaged at room temperature in the back of house resulting in elevation in temperatures which require proper cooling procedures. REPEAT Full Point Deduction - 1

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies present in various locations throughout kitchen. Contact PCO for service.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two boxes of chili beans on floor of walk in freezer. PIC confirmed no delivery today. Keep food items at least 6 inches off of the floor to prevent contamination. REPEAT Full Point Deduction - 2 points

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed line employee preparing food items with rubber bracelets and watch on wrists while wearing food handler gloves. Remove watches and bracelets from arms when wearing gloves and handling food items.

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 purple serving utensil laying inside of container of egg/sausage with handle in direct contact with the food in the walk in cooler.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Multiple metal and plastic food containers stored stacked together wet at clean dish area. Air dry utensils before stacking together. REPEAT - Full Point Deduction - 1 point

General Comment. 2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF 2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P PIC was only able to name 3 out of 5 employee health symptoms and none of the food borne illnesses. CDI- Educated PIC on 5 symptoms and 5 food borne illnesses. PIC stated they were unaware on how staff in this facility are trained on the health policy. CDI- Employee health policy was given to be posted in facility and also a policy was emailed to PIC to go over with employees and train them.

General Comment. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed two food employees scrub hands for less than 15 seconds. CDI- Spoke with PIC about talking to employees about the proper handwash procedure and rewash were done.

General Comment. 3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed PIC using bare hands to place fries inside of bags for customers. The thumb part is touching the fries, although a utensil is being used to dispense the fries. CDI- Educated PIC to use gloves at all times when handling fries.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food employee wetting wiping cloth in handsink. CDI- Educated PIC that handsinks are to be used for only handwashing and employee was told to stop. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at back handsink. CDI- Paper towels were provided.

Repeat Violation-Full Points, 3- 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 lettuce cooling at a rate of 0F/min and 0.03F/min. The proper cooling rate is 0.12F/min. See #31 on explanation on why lettuce was not cooling at the right rate. CDI- Items were either placed inside of walk in freezer to rapidly cool or ice was added to container.

Repeat Violation-Full Points, 1- 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf In walk in cooler observed lettuce cooling in large white container with the description of a trash can. Lettuce inside of trash can was inside of a plastic bag and large plastic bag of ice was sitting on top of it, lid was on container. CDI- Lettuce was placed inside of smaller metal containers and put inside of freezer to rapidly cool. Also observed lettuce in a 5 gallon container cooling in cold water, lid was on container. CDI- Lid was removed and ice was added to cold water.

Repeat Violation- Full Points, 2- 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of potatoes being stored on floor at back drive thru area.

Repeat Violation-0.5 pts- 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal and plastic containers wet stacked in clean dish area.

General Comment. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single-use frosty and drink cups being stored where contamination can occur. Suggested to facility to keep cups inside of sleeves.

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 lettuce cut for salads cooling in walk in cooler at a rate of 0F/min. CDI - Lids completely removed and relocated to freezer to cool rapidly. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed spicy caesar salad and raw hamburger holding 42-45F. EHS recommended reducing amount stacked in cold holding unit. Items covered and left to cool in equipment. Observed shredded cheese, asiago cheese, and taco salad holding above 45F. CDI - Shredded cheese and taco salad were put on temporary TPHC. Asiago cheese was taken to walk in to cool rapidly.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cole slaw holding in walk in cooler without date mark. PIC stated the cole slaw was made the previous day. CDI - PIC allowed to properly date mark.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lettuce cooling in large plastic containers. Containers were vented, but lid was preventing cool air from moving around lettuce. CDI - Lids completely removed and relocated to freezer to cool rapidly. EHS recommended cooling completely uncovered and stirring lettuce occasionally throughout cooling process. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of food stored on floor in freezer. CDI - PIC relocated to store on shelf at least 6 inches above the floor. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer at cook line reading at 50 ppm quat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several plastic containers wet stacked in clean dish area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cold holding draws with food debris. Observed floor of reach in freezer collecting food debris. Increase cleaning frequency.

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 REPEAT VIOLATION Observed food employee bare handing fries filling up fries in customer single service container. CDI - educated to use utensil to dispense fries and to use gloves so the hands won't touch fries; also use gloves for fries that fall from utensil and touch the hand wrist when filling up.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at handsink in the back of kitchen. CDI - provided papertowels for the handsink.

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 facility is not using proper cooling methods for the prepared lettuce. Refer to temperature chart and violation 31 for cooling methods. Food employees are preparing lettuce and wrapping in plastic bags and storing that in bulk plastic container with lid closed. Lettuce is not meeting time/temperature cooling criteria (cooling at .066 degrees per minute). CDI - educated proper cooling methods. Prepare lettuce and leave uncovered in walkin cooler. Removed the lid.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed multiple containers of lettuce overstacked in the prep unit and out of temperature. Refer to temperature chart. CDI - educated to keep food below the fill line in containers. Educated that product must be prepared, cooled properly, then stored in cold holding at proper temperatures; prep unit is not meant for cooling. Removed the excess lettuce from the container. Pulled lettuce to the walkin cooler to rapidly cool. Food 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 REPEAT VIOLATION. Observed lettuce stored in plastic bag inside of bulk plastic container with lid closed. CDI - removed lettuce from plastic bag from inside the plastic container and educated to use proper methods for cooling. Refer to violation 18 for cooling time/temperature. Advised to use thermometers more often.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen and in dining room. Advised to keep pests free from facility.

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed bread stored in plastic packaging in their carts on the floor in the freezer. Advised to store all food at least 6 inches off of the floor.

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 lettuce on the prep line. CDI - discard lettuce. Educated to not bare hand contact ready to eat food. Wash hands and put on gloves or use utensils to dispense food.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed container and tongs with dried food debris on food contact surface. CDI - brought items to 3 compartment sink for a proper cleaning procedure. Educated to thoroughly wash and rinse food debris off of food contact surfaces before sanitizing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items over stacked in the prep unit. Refer to temperature chart. CDI - removed excess product from containers. Educated about cold holding criteria. Educated about preventing overstacking.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer container without a label on container.

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 lettuce cooling in walkin cooler covered in plastic container or covered in plastic container and wrapped in plastic. These methods are not rapidly cooling product. CDI - educated that uncovering product during the cooling phase rapidly cools items down. Product left uncovered met proper cooling time/temperature criteria.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked items on storage rack in dishpit. Advised to prevent wet stacking.