BURGER KING #8633

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice in basin of hand sink closest to register. CDI- EHS asks PIC to remind staff not to use as dump sink. Basin sanitized. (-1) 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser at register hand sink jammed and unable to dispense. CDI- Roll of paper towels brought to hand sink will waiting on blockage to be cleared.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in 50PPM quat. CDI- All sani-buckets refilled to proper concentration. (-0)

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 caulking at the connection between right side of 3 comp sink and splash guard deteriorating. Repair to prevent entry of water. (-0)

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed sliced ham on serving line held on TPHC without time stamp. PIC explains that prior placed sticker must have fallen off- all other items nearby seen with proper sticker. CDI- PIC labels ham for TPHC (-0)

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 densely packed sliced tomato cooling in lidded container inside WIC. CDI- Lid removed to facilitate proper cooling. (-0.5)

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 need for cleaning inside gaskets and outside of RIC/Lowboys.(-0.5)

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed lowboy unused, which PIC states is in good repair, but not needed- more prep space is needed, opposed to cold holding equipment. Remove unused equipment at earliest opportunity. (-0)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed one tray of chicken nuggets at 122F and 130F. CDI-PIC voluntarily discarded nuggets. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed lettuce and sliced American cheese as well as ambient air of WIC reach above 41F due to WIC door, which was seen slightly open multiple times throughout inspection. CDI-Items reached temperature once door was completely closed. 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 .

4-501.11 Maintain equipment in good repair.. Observed WIC door that could not completely self close when opened, leading to increased temperatures of 43F and 44F inside WIC. Once WIC was closed WIC dropped back down to 41F ambient air. Ensure WIC door is repaired to maintain 41F at all times.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw burger meat and plant based patties stored side by side in opened bags in a freezer chest and raw, uncooked chicken and fish stored above French toast sticks and precooked sausage patties in a reach in freezer. CDI-PIC corrected storage order of reach in freezer and moved impossible patties freezer chest with fries and onion rings. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P. Observed soda nozzles soaking in 50 ppm quat sanitizer in a small container on the drying rack above the 3 compartment sink. CDI-PIC dumped sanitizer out and set soda nozzles to be recleaned at 3 compartment. 3 compartment sink dispensing system tested at 200 ppm. 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 .

3-501.15 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 slowly cooling (see temp chart) in WIC and WIF in closed lids and in plastic containers. CDI-PIC removed lids from containers to rapidly cool. EHS spoke with PIC about ensuring that all TPHC foods are cooled quickly to items can be 41F or below once set on time and to use shallow, uncovered metal containers to cool. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. -Pf. Observed PIC use hand sink to fill cup of water. CDI - EHS reminded PIC to only use hand sink for hand washing.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed onions stored over American cheese in WIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 American cheese, cut tomatoes, ham, and cut lettuce time stamped for 10:30. Employee placed food out at 5:30. CDI - time stamps were corrected.

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 cut tomatoes in stacked and covered trays cooling at an insufficient rate in WIC. REPEAT. CDI - employee separated and uncovered trays to allow tomatoes to 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-303.11 Provide required lighting intensity. WIC measured at 4 foot candles of light intensity. Provide at least 10 foot candles of light intensity in WIC.

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 employee wash hands for less than 10 seconds. EHS educated employee and he rehashed his hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on backside of white shield in ice machine.

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 5 pans of sliced tomatoes that were prepped at 8:30 am today in WIC at 44F. CDI PIC voluntarily discarded sliced tomatoes. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 5 pans of sliced tomatoes covered in WIC at 44F. PIC stated that they were prepped 6 hrs ago. CDI EHS educated PIC on cooling methods and PIC voluntarily discard sliced tomatoes. 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 .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use - Pf. Observed pallet carrying cases of juice and boxes of onion rings obstructing hand washing sink. CDI - PIC removed obstruction. -1-

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 french fries on floor in walk in freezer.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed cup being used as an in use utensil; handle was not above the top of the food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of clean containers. CDI-Containers were taken to the dish area to be rewashed rinse and sanitized

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed single use articles at the front counter that were not inverted. CDI-items were inverted on the counter.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed one employee scooping french fries and placing his bare hand inside the container before service. Although I did not observed his bare hand touch any french fries, immediate training was performed by PIC.

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 lettuce not labeled with time in-time out stamp. CDI- container of lettuce was discarded. REPEAT (half points due to improvements that were made).

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee preparing food without a hair restraint. CDI- Employee put on hair restraint.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single-service lids stored at front counter that were not inverted. CDI-lids were inverted.

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 containers of sliced tomatoes and sliced lettuce that were not labeled with the time in-time out stamp. CDI- containers wer discarded. Also, observed containers of sliced lettuce and sliced tomatoes in cooler that were time stamped with the wrong time. Labels were changed.

3-305.11 Food Storage-Preventing Contamination from the Premises - C Observed condensation of bags of chicken breast in walk-in freezer. CDI- bags were discarded

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees not wearing hair restraints while preparing food. CDI- Employees put on hair restraints.

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. Clean dust from ceiling tile and a/c vents above prep station in kitchen area. Clean stains from walls near 3-comp sink.