MCDONALDS #3575

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink/debris build up inside ice machine white panel. PIC will have machine cleaned

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed container chemical tablets stored on top of coffee machine/beverage machine. CDI - PIC moved items off machine.

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 several pieces of litter and debris on floors behind coffee station and beverage area. CDI - PIC instructed employee to clean behind equipment and counter.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw bacon stored directly on top and over shredded lettuce and shredded cheese in RIC. CDI - PIC rearranged storage order and education staff on where to place raw bacon. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed three employees handling food without any head coverings. CDI -PIC gave out hats.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed several plastic food containers wet stacked on storage shelf near 3-comp-sink and hand washing sink. CDI - PIC moved items back to 3-comp-sink to be W/R/S and placed in air drying position.

REPEAT 4-501.11 Maintain equipment in good repair. Observed damaged plastic hand held onion dispenser and plastic food containers on storage rack. CDI - PIC voluntarily discarded item.

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 counter of beverage machine pool liquid and in lower portion of cabinet. CDI - PIC instructed employee to clean the machine.

REPEAT 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 personal food stored in low boy cooler with restaurant food. CDI - PIC voluntarily discarded food.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed open bags of raw breaded fish co-mingled with open bags raw chicken nuggets in RIF. CDI - PIC corrected storage order of bags. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door with gaps exposing visible light coming through top and side portions of the door. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies and nats throughout kitchen and dining room area. Increase frequency of pest control and cleaning of floor drains.

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 four boxes of single service containers stored on the floor in employee break room. CDI - PIC boxes were removed off the floor.

REPEAT 4-501.11 Maintain equipment in good repair. Observed walk in freezer with heavy ice and frost build up on A/C unit, also on the floor and wall. PIC will place work order.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors with litter and pieces of equipment behind hard to reach areas. Increase frequency of cleaning of floors especially around hard to reach areas.

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 personal food stored in low boy cooler underneath pancakes. CDI - PIC voluntarily discarded personal food.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed in RIF cabinet open bags of raw breaded chicken stored over and co-mingled open bags of raw fish. CDI - PIC corrected storage order. 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 under counter ice box with food splash and ice box with no cover.

REPEAT 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bread buns being stored underneath A/C unit in walk in freezer where heavy ice has been building up on unit, floors and walls. CDI - PIC moved boxes of food away from A/C unit to prevent contamination of food.

REPEAT 4-501.11 Maintain equipment in good repair. Observed walk in freezer with heavy ice and frost build up on A/C unit, also on the floor and wall. PIC had to move bread from underneath A/C unit to prevent contamination.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand washing sink without any paper towels near register. Observed two other hand washing sink where paper towels were not coming out. CDI - PIC was able to provide paper towels and had a maintenance employee come and fix dispensing machines 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed blue beverage disposed in hand washing near coffee station. CDI - PIC cleaned and washing sink and spoke with employee about dumping into hand washing sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of sausage gravy from approximately 10:30AM-11:00AM cold holding in reach in cooler at 57*F. CDI - PIC voluntarily discarded container of sausage gravy. 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 .

3-501.19(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 sliced tomatoes above prep unit with a discard time stamp of 12:32PM 10/14/24. CDI - PIC voluntarily discarded container of tomatoes.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed open boxes of food being stored underneath A/C unit in walk in freezer where heavy ice has been building up on unit, floors and walls. CDI - PIC moved boxes of food away from A/C unit to prevent contamination of food.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee handling food with multiple rings and bracelets on. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed three employees without any form of hair covering and no beard guard preparing food.

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 in-use metal ice scoop submerged in ice inside ice container. CDI - PIC removed ice scoop.

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 single use cups and happy meal boxes stored directly on the floor in the dry storage area and office room. CDI. PIC placed boxes of shelving.

4-501.11 Maintain equipment in good repair. Observed walk in freezer with heavy ice and frost build on A/C unit, also on the floor and wall. PIC had to move open boxes from underneath A/C unit to prevent contamination.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed large sized oven broken in garbage enclosure that needs to be removed.

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 overall general cleaning needed around hard to reach areas of cooking and kitchen equipment. Several cups, napkins, and single use condiments on the floor behind and underneath cooking equipment.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal two jacks stored on top of open single service boxes near coffee station and personal phone stored on top of prep unit. CDI - PIC moved items to employee lounge area.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures for cleaning vomit/diarrheal events. CDI-EHS provided an approved plan to PIC.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a bucket of food stored directly on the floor in the WI. CDI. PIC removed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working on food prep line without beard cover. 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 in use ice scoop stored with handle touching the ice, CDI. PIC removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes in the cleaned dish area. CDI. PIC removed.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened dumpster at the back. Needs to be covered.

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 drinking area right by dish machine. CDI. PIC removed employee drinks from there. Repeat.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. OBSERVED sanitizer stored directly on ice machine. CDI. PIC removed. Repeat.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies in the food prep area.

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

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 single use straws stored directly on the floor in the dry storage area. CDI. PIC removed.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed some expired test kits in the facility during inspection,. CDI. PIC ordered new ones.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up inside of micro wave. Needs to be cleaned. Repeat.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no drain plug in dumpster. Replace to prevent spillage of waste. Repeat 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both doors open to dumpster. Keep all doors closed to prevent haborage of pests. Repeat

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 drinking area right by prep area. CDI. PIC removed employee drinks from there. Repeat.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures for cleaning vomit/diarrheal events. CDI-EHS provided an approved plan to PIC.

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 For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed three employees wash hands, one for less than 20 seconds and all without immediately following with thorough hand drying. Alternatively, all three employees decontaminated hands by turning hands off with bare hands and then drying hands with paper towels. CDI-EHS informed PIC of observations and PIC demonstrated correct hand washing, followed by all employees rewashing hands. 2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed one employee touch back of head and hair and then proceed to put gloves on. Observed another employee touch mouth and continue to front line and touch single service items. CDI-EHS informed PIC and PIC stopped employees to wash hands before proceeding with tasks.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed scouring pad in hand sink upon arrival. Observed orange soda and ice dumped in sink later in the inspection. CDI-Scouring pad was removed and EHS provided PIC education on importance of using hand sinks for hand washing only.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a box of laundry presoak with bleach stored directly over two ice buckets. CDI-PIC moved ice buckets to prevent contamination. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a sanitizer bucket containing bleach without any label. CDI-PIC labeled buckets to denote they contained a toxic substance.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pickles, bottled water, burger patties, and chocolate shake mix stored directly on the floor in varying areas like the WIC, WIF, near coffee station.

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 hot and cold cups and happy meal boxes stored directly on ground in outdoor storage area, plastic spoons on floor in coffee/shake prep area, and happy meal boxes on floor in office.

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 like m & m’s and Oreo bits even though no mcflurry’s had yet been served today. Observed soda buildup and creamer buildup on equipment.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no drain plug in dumpster. Replace to prevent spillage of waste. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both doors open to dumpster. Keep all doors closed to prevent haborage of pests.

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. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed multiple employee drinks stored in cold holding units beside and above drinks and food to be served to the public. Observed employee cell phone over prep line. CDI-Drinks and phone were removed

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures for cleaning vomit/diarrheal events. CDI - Written procedures were reviewed with and e-mailed to PIC. -REPEAT- -0 points-

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage in male restroom. 5-202.12 Provide at least 100F water at handsinks. Observed handwashing sink in food prep area with no hot water. PIC stated that hot water was not functioning at handwashing sink. Repair sink so that hot water of at least 100F will be dispensed. -1 point-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed box of uncooked bacon stored above ready to eat sausage burritos and cooked eggs. CDI - PIC corrected storage order. -0 points-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed heavy black build up and residues inside ice machine. Recommend higher frequency and more thorough cleaning. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed containers of raw ground beef in refrigerated drawer with temperatures of 49F - 50F. PIC stated that raw ground beef was taken out of walk in cooler and placed in drawer approximately 1 hour prior to inspection and time stamps on containers also stated the same information. Ambient air temperature inside pull out drawer was 53F. CDI - PIC placed raw ground beef in walk in cooler to rapidly cool to 41F or less. Refrigerated drawer was taken out of service. -1.5 points-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray bottle of restroom cleaner stored in direct contact with plastic pouches of ready brewed sweet tea. CDI - Restroom cleaner was taken to designated chemical storage area. -2 points-

4-501.11 Maintain equipment in good repair. Observed hot water not dispensing from handwashing sink. Observed refrigerated drawer unit with an ambient air temperature of 53F. Repair equipment. -0 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on food prep table. Designate an area for the storage of employee possessions away from equipment, customer food, and utensils. -0 points-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures for cleaning vomit/diarrheal events. CDI - Written procedures were given to and reviewed with PIC. -0 points-

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 drink from open beverage container in food preparation area. CDI - Employee moved beverage container to designated area. -0.5 points-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed glass cleaner stored on equipment surface next to single use food containers. CDI - Glass cleaner was moved to area away from equipment, utensils, or single use items. -1 point-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food while wearing bracelets. -REPEAT- -1 point-

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 all sanitizer buckets stored on floor in kitchen area. -0.5 points-

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 empty gallon beverage containers and single use paper cups stored on floor in kitchen area. -REPEAT- -0.5 points-

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 towel dispenser at handwashing sink not able to dispense paper towels. Recommend repair/replacement. -0 point-

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage in male restroom. CDI - Handwashing signage was provided to PIC to post in restroom. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed bread stored in front of handwashing sink in kitchen. Bread was blocking paper towels and soap. Observed handwashing being used to store hot water and cleaning cloths. CDI - Bread was moved and stored in alternative location. Sink was drained and towel was removed. -1 point-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut lettuce and cheese in reach in cooler at temperatures between 45F and 49F. Cooler door was left open resulting in increased temperatures. CDI - Lettuce and cheese were moved to walk in cooler to rapidly cool to 41F or less. -0 points-

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 begin and end times stating a 9 hour hold for cut lettuce. PIC stated that all foods are to be discarded after four hours. CDI - New begin and end times were printed for items being held on TPHC. -1 point-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees preparing food while wearing bracelts and watches. 2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed employees with long polished fingernails preparing food without wearing gloves. CDI - PIC instructed employees to wear gloves while preparing food. 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 while not wearing hair restraints. -0.5 points-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of napkins and box of food containers stored on floor in storage area. -0 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee keys and employee phones stored on prep surfaces. Designate an area for the storage of employee possession away from equipment, customer food, and utensils. -0.5 points-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QAC sanitizer at three compartment sink- 0ppm. CDI: PIC changed sanitizer and primed. Sanitizer now reads 300ppm.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed milky liquid buildup inside bottom of milk reach-in cooler.

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 standing water and a lot of ice in floor around ice machine. No catch plate inside ice machine. EHS recommended catch plate to prevent standing water in floor.

2-301.14 Wash hands before donning gloves and between gloves uses. -P-Observed employee handling raw hamburger meat with gloves on, then begin to touch tongs used for chicken sandwhiches, without switching gloves or washing hands. CDI-inform and educated employee. rewash her hands and washed/sanitized the handle of tongs.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P-Observed pink build up behind the chute of the ice machine.

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 numerous TCS foods in the reach in units without date marks. CDI-Items date marked.

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, cheese, tomatoes, and other food items on the front line held on time without the beginning or end time marked. CDI-Items marked with begin and end of time.

4-501.11 Maintain equipment in good repair.-Observed one of the doors missing on the 2 door reach in unit near the buns.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several plastic containers stored as clean with sticker residue, grease residue, and food residue present. Items were taken for re-processing. Employees must mechanically remove such residue during wash portion of the wash/rinse/sanitize process.

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

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

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 several holding pans with scorched/damaged sides that created angles and crevices that were not smooth/durable/easily cleanable. Items were discarded by PIC.

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 Corrected during inspection. Observed two employees that turned off the sink faucet with their bare hands. Always turn off the faucet with a paper towel so hands are not recontaminated. Both employees instructed to re-wash their hands.

4-602.11 (E) (4) Equipment Food-Contact Surfaces and Utensils-Frequency. Observed the interior of the ice machine collecting black residue in the cracks and crevices along the interior of the ice machine. Clean the ice machine at a frequency necessary to preclude accumulation of soil or mold. 4-602.11 (A) (5) Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Observed employee take tray of hot food items and discard by touching the container of food against the trash can. The employee then placed the container back into use for newly cooked items. Corrected during inspection. Tray rewashed and sanitized. All food contact surfaces must be washed, rinsed, and sanitized anytime contamination may have occurred.

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. Written TPHC procedures are not available at the store. Observed cheese not marked with a discard time. Cheese labeled with a 4 hour discard time. Ensure written procedures are maintained in the establishment and TPHC procedures are being followed. Verification Required.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed drinking cups not properly covered at the 2nd drive thru window. Observed single service cups stored on the floor. Observed single service cups over stacked at spring loaded dispensers at front counter. Observed single service items stored under leaking beverage lines in the lobby area. Ensure single service items are stored off the floor and stored in a clean location.

4-501.11 Maintain equipment in good repair. Observed cracked plastic shelves near the drive thru window, rusty shelves at the 3 compartment sink, damaged shelving in the dry storage area. Repair damaged faucet sprayer spring. Tighten metal gap between wash vat and rinse vat on the 3 compartment sink. Keep equipment in good repair.

4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PF. Observed soapy water at the 3 compartment sink at 103 F. CDI, water replaced with water greater than 110 F. Maintain adequate hot water when actively washing dishes.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Recaulk at the office handwashing sink, repair tile baseboard at the egg cooker, recaulk around the can wash, caulk behind the 3 compartment sink.

6-501.110 Using Dressing Rooms and Lockers - C. Observed an employee purse stored in an area designated for single service items. Ensure employees are storing their possessions in the lockers provided.