FREDDYS FROZEN CUSTARD & STEAKBURGER #3214

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee touch hat and face and then proceed to don gloves to work with food. CDI: PIC instructed employee to remove gloves and wash hands.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap dispenser with dead batteries and unable to dispense soap. CDI: PIC placed a bottle of hand soap at the sink. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice in hand sink. CDI: PIC corrected employees on hand sink limitations and melted ice in hand sink.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build-up accumulating on and around ice chute at drink fountain machine. Clean more frequently.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS items at cold hold line and RI with temperatures above 41F. PIC stated that these items are held here over night. Ambient temperature of unit measured 38F. PIC put in an emergency work order to get unit serviced to ensure it is operating properly and technician is set to arrive today. PIC stated that they will monitor temperatures and use ice, if needed. CDI: PIC voluntarily discarded TCS items that were above 41F. VERIFICATION VISIT REQUIRED WITHIN 3 DAYS to ensure compliance. 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 .

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

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken and missing floor tiles under reach-in freezer by grill. Observed a couple broken tiles throughout the kitchen. Repair and replace damaged/missing floor tiles. REPEAT.

-REPEAT- 4-501.11 Maintain equipment in good repair. Observed ice buildup around condenser fans and ceiling of WIF. Food in freezer was protected from condensate drips. PIC to address repair or replacement of unit.

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 nozzle-end of hose connected to fresh water stowed inside of can wash floor drain. CDI - PIC removed hose from drain, rinsed and sanitized nozzle-end and stowed to ensure proper air gap.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken and missing floor tiles under reach-in freezer by grill. Repair and replace damaged/missing floor tiles.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed metal containers on the clean dishes rack wet stacked. PIC moved items to allow for air drying.

4-501.11 Maintain equipment in good repair. Observed ice buildup on condenser fans of WIF. Food in freezer was protected from condensate drips. PIC to address repair or replacement of unit.

*REPEAT* 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - A knife and a metal container stored clean with food debris build up. *CDI - PIC placed items into 3 compartment sink to be washed, rinsed and sanitized. NOTE: Points deducted reduced due to great improvement from previous inspections. 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 .

*REPEAT* 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Chicken Fillets above 41F at the CH Make table, see temp chart for details. *CDI - PIC voluntarily discarded item. NOTE: Points dedicated not increased due to improvement and severity. 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 .

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- *Observed - Sticker Label inside of food contact surface that was cold holding chicken tenders. (Food was not in contact with the label) *CDI - PIC removed label.

*REPEAT* 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - *Observed - Slicer, Tongs, Metal Containers and spatula's soiled with debris build up. *CDI - PIC placed soiled items into 3 comp sink to be washed 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 .

*REPEAT* 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Chicken tenders and chicken fillets above 41F *CDI - PIC placed product into WIC to be rapidly cooled. Replaced items with new product below 41F. NOTE: Points remain the same due to severity and improvement. 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 .

*REPEAT* 6-501.111 Keep the premises free of insects, rodents, and other pests. *Observed - flying pests throughout kitchen and one dead cockroach on the floor in dry storage area.

*REPEAT* 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf- *Observed - 2 cans in can storage area with minor dents. (No points deducted due to severity)

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no V&D plan or clean up kit. CDI.EHS left hand out For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee drop items on floor pick up with no hand wash.CDI EHS educated PIC on this

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food and cloths in hand wash sink. CDI. EHS educated PIC on this violation.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed debris on dishes. Also Observed slicer stored as clean with food debris CDI ..Items move to 3 comp sink to w/r/s 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot dogs in warmer at 121F.. CDi PIC reheated hotdogs. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed grilled onions, pepper jack, American and Swiss cheese above 41F. CDI..Cheese were voluntarily discarded and onions sent to the cooler to quickly cool 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several squeeze bottles without labels

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed employee pouring sugar in plastic container that was on floor. 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented cans stored with non dented cans. CDI..PIC moved can

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer at 0ppm CDI.. PIC made new bucket reading 200ppm for Quat

4-501.11 Maintain equipment in good repair. Observed standing water in RIC under prep unit. PIC states repair tech was just out. Also observed custard machine broken. REPEAT

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up behind silver hands on soda machine in kitchen. REPEAT.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels dispensing at handsink near drive thru/custard area. Appears to be an issue with the battery, ensure paper towels are provided if dispenser is not operational. CDI- paper towels provided.

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 opened bags of pre cooked chicken breast with no date label in walk in. Observed opened and prepped veggie burgers in walk in with no date label. CDI- EHS discussed with PIC, able to identify date prepped/opened, will discuss labeling with all employees. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects in kitchen, specifically at custard area and a few back at dry storage. EHS discussed pest control with PIC, flies may be attracted to sticky buildup near custard machine. REPEAT.

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 walk in freezer, PIC stated this was due to it being inventory day. Observed interior of reach in unit with condensation/water buildup, food stored inside is not stored in a dry location with this buildup inside of unit. 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 cups at drive though being over stacked, rims of cups are exposed. Observed cups at service counter stacked over dispnser fill line, rims of cups are exposed to customers and potential contamination, EHS discussed with PIC. REPEAT.

4-501.11 Maintain equipment in good repair. Observed interior of reach in unit with condensation/ice buildup, maintain in good repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board on prep line with deep grooves/damage, no longer smooth and easily cleanable between deep grooves.

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 black buildup, in need of cleaning. REPEAT. Note: points left at half demerit value, different equipment needing cleaning compared to previous inspection.

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. REPEAT. Observed low grout between floor tile throughout kitchen. EHS noticed that grout is low specifically near custard area and customer pick up area. 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 areas of flooring between cooking equipment, under equipment with buildup, in need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. REPEAT Observed several pans and containers with food debris, buildup, or stickers. CDI PIC moved to wash sink and said she is going to have all the dishes cleaned again. PIC stated she was moved to this branch 1 week ago. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed black buildup inside of ice machine. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.

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 open gallon of milk with no DM. CDI PIC put DM on milk. 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 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 sliced tomatoes in WIC layered and covered cooling in the WIC. Tomatoes had only dropped 5 degrees in 1.5 hrs. EHS educated PIC on other options to cool quickly. CDI PIC put tomatoes in WIF 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 .

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 container of sugar not labeled. CDI PIC labeled container. REPEAT

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

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 chili on floor in WIF

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working in kitchen without hair restraint and beard guard.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 wet wiping cloths not in sanitizer bucket. CDI PIC put them in the bucket

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 handle of scooper in sugar container touching the sugar. CDI PIC removed scooper form sugar

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

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. REPEAT will Observed cups at drive though being over stacked because dispenser is not functioning properly.

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 at 89F during active washing. CDI PIC added hot water to compartment. Water now 117F. EHS explained to PIC this may be cause of numerous dirty dishes.

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 outside of equipment throughout kitchen with grease buildup and debris. Observed shelf holding cups with debris.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floor of WIC and WIF with large amount of debris 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. REPEAT Observed low grout between floor tile throughout kitchen.

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 drink in prep table. CDI PIC moved drink.

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 blood borne pathogen kit on site. No vomiting/diarrheal plan. Left a copy of the plan. REPEAT.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in women’s restroom. Restocked immediately.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed numerous pans and lids with debris stored as clean. Immediately moved back to dish pit to be washed, rinsed, and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed containers of cheeses and cooked onions sitting on counter at 47F - Food employee explained they only bring them out for the rush. This is the same issue that last inspector observed. You must choose to either use time or temperature for these cheeses and cooked onions. Onions had just been cooked and moved into this unit so they were reheated to 186F and placed in a pan to hot hold on the griddle. Cheeses at 47F were moved to the walk-in cooler to rapidly chill. Current manager wants to use temperature instead of time to hold these items. I advised if he could keep them at 41F or lower, they could do this but otherwise they need to move to Time (as agreed upon at last inspection). Time as a public health (TPHC) procedures should be available and pan time stamped if Time is used. Observed top of RTE grilled chicken in burger cold hold at 45F. Bottom was at 41F. Unit was missing pans in the top. Chicken breast was moved back to walk-in to rapidly chill and pans were added to fill the entire top (so no air escapes) and lids were placed on top of pans. Return visit required within 3 days to check if time or temperature is being utilized and if temperatures are holding at 41F or lower if cold holding is pursued.

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 See #22. Return visit within 3 days to see if TPHC or temperature will be utilized.

4-302.12 Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Digital thermometer on site does not have a thin probe. Manager advised they have been ordered. Return visit within 10 days to confirm on site.

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 sugar without label. Labeled during inspection.

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 at the drive through over stacked. Keep in the original package and work your way down since cup dispenser is not functioning properly. This prevents splash onto the cup and hands touching the lid of the cup.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed inside of prep unit with large amount of debris. Clean.

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 low grout throughout the kitchen area. REPEAT.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. Observed PIC with very little knowledge of the food code, violations, temperatures and issues-the knowledge of what to do if-then situations. See risk violations below

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 vomit kit/plan/poster on site. No points taken today due to this being the first inspection since the 2017 FC adoption. CDI-EHS sent an email with the information.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food and trash in the HS by the grill. CDI-EHS cleaned out sink and told PIC.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed sanitizer buckets and the sanitizer at the sink with 0PPM QAC. EHS and PIC could not fix machine, they have CL packets. CDI-PIC and EHS mixed packet in clean sink and it was 100PPM CL. They have no CL test strips but EHS gave them some to use until maintenance comes. PIC called ecolab.

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 cold holding unit by the grill holding at 56-58F. All food was above 50F for the exception of the hamburgers that were just put in. PIC will not use for food storage until it is fixed. EHS observed two containers of cheese and mushrooms sitting on counter at 57F-Food employee explained they trade them out after a few hrs-no one knows if they use time stamps. VR REQUIRED 4/14/2022. REPEAT.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed chicken in a bag, thawing on the counter in a bucket of water. CDI-EHS explained it needs to be under flowing water. They put it in the prep sink with running water.

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 ice cream scoops in water at 62F (water was full of ice cream debris). CDI-PIC placed them in a clean container.

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 in the back storage area floor, in water. CDI-EHS set on the counter and a food employee took them out of the wet box. The single use items were still in plastic packaging.

4-501.11 Maintain equipment in good repair. Observed prep unit holding between 56-58F. 2 lights out by the grill area. Bent shelves in the WIC.

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 low grout throughout the kitchen area. REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed two sinks in the front, one labeled as a dumpsink and the other labeled a handsink. The handsink with the paper towels and soap had a soiled spatula on the inside. CDI-PIC removed spatula.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dishes stored as clean with stickers still on the outside. PIC said this is normal and they take off the stickers before use. CDI-EHS explained they have to remove stickers first, then W/R/S. EHS and PIC went through dishes and pulled aside the ones with stickers and set them aside to be cleaned, there were 7 dishes with stickers. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink and black build-up on the inside of the ice chutes in the front.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hotdogs in the steamer below 135F. CDI-PIC turned up steam well and voluntarily discarded the old ones.

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 time being used for the cold station next to the grill (for cooked onions and cheese) they had a time stamp there but PIC did not know why they have it there. PIC did not know about paper procedures either. They said they change out cold container and use the leftover product. CDI-EHS called GM and had them explain process, that they are supposed to discard leftover food due to temp, GM was able to locate paperwork. abuse at this station. Cheese was 48F, cooked onions 89F. GM did not train properly on this procedure. CDI-PIC voluntarily discarded food, added a fresh cold container with fresh food and all the managers were told about process.

7-101.11 Identifying Information, Prominence-Original Containers - PF Observed 1 bottle of unlabeled disinfectant. CDI-PIC labeled 7-201.11 Store toxic materials to avoid contamination. -P Observed bathroom cleaner stored over bags of soda mix. CDI-PIC moved to the chemical shelf.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking in the dish drying area. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed metal racks that are used for ice cream trays, where the ice cream goes directly on, hanging on the inside of the handsink. PIC said these are clean. CDI-EHS explained the contamination risk and had them take them back to be washed.

4-501.11 Maintain equipment in good repair. Observed a large chunk of ice blocking the fans on the stand up cooler that holds the ice cream toppings. Needs to be repaired. REPEAT.

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 food employee touch trash can and go to prep food. CDI-EHS intervened and told PIC, PIC stopped employee and told them to wash hands. Food employee washed hands.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed lettuce in boxes above RTE cheese. CDI-PIC changed storage order and put lettuce on the bottom.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice chute out in the dining area with black build-up.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed stand up nexrt to custard machines with a large chunk of ice blocking fans. Milk was 45F, PIC said they did not use it today. CDI-Milk was voluntarily discarded. They will not use stand up until unit is fixed. Hamburger cooler is holding at 48F ambient air, food was 45F, they had brought it out around 10:20am. PIC will be using temporary time and they added time stamps. REPEAT. VR REQUIRED 5/16/2021

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 cheese, cooked jalapenos at the cook line, in frozen, ceramic containers above 45F. PIC said they are using 4hr time procedures for this. They have no time procedures or time stamps. EHS provided procedures, they labeled with the time stamps. VR REQUIRED 5/16/2021.

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

4-501.11 Maintain equipment in good repair. Observed 2 broken, bent shelves in the WIF. Front panel on the ice machine of. Two stands ups have ice build-up, one was not holding temp. Hamburger cooler is 48F ambient air. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk in frozen, ceramic container on shelf at 47F. Cheese in same container at 52F. Prep line where raw burgers are stored was 43F ambient air. Burgers were 43F, veg patty 49F, chicken 44F. Tomatoes on make line were 48F. CDI-PIC voluntarily discarded all TCS foods and is calling about getting the prep line fixed. PIC stated they will only use prep line for raw meat patties and they will use a temporary time. EHS and PIC discussed using time for cheese and milk products that are in the ceramic containers. VR REQUIRED 9/21/2020

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed ice cream in brown packages with only the flavor of ice cream on package, no allergen list, weight, or packaging center. CDI-PIC voluntarily discarded since it was only a few packages and will use approved packaging that corporate provides.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly in the kitchen area. PIC did nto sign due to Covid protocols.

4-501.11 Maintain equipment in good repair. Observed broken shelf in the freezer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed reach-ins with greasy handles, need to remain clean to ensure hands are clean.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand sink next to utensil wash area without paper towels. Supplied during inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chili holding at 116F. Chili was placed on griddle to be reheated to 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed american and swiss cheese holding 45-54F. It had been stacked too high in cold wells. It was discarded and refilled with cheese from walk-in cooler.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed large container of season salt not labeled at fry station.

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 in walk-in freezer on the floor.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 3 containers of sanitizer below approved strength. Refilled to proper strength quat sanitizer.

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 being stored in water at custard station. The dipper well is missing a plug so it can't currently be used. Repair well so you will have running water over utensils.