BURGER KING #23057

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. - P - *Observed - PIC prop fryer basket on waste bin to fill with fries. *CDI - EHS educated PIC on issue that can lead to possible contamination. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P- *Observed - Sliced Tomatoes and Sliced Cheese held on TPHC with a label stating item was removed from temperature controlled environment at 2PM. EHS temped items at 2:05PM with a temperature above 41F, see temp chart for details. PIC questioned employee who stated they had removed i from the WIC at 2PM. PIC was unsure as to why TCS food items temperatures were so high. *CDI - PIC voluntarily discarded items and replaced them with fresh product from WIC and placing TPHC start and end time labels on new product.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in sanitizer at fry station and make table at 50 ppm. CDI - PIC discarded sanitizer and made new sanitizer at the correct 200 ppm. (0)

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 drink lids being stored with interior surface exposed to potential dust/contamination. CDI - PIC inverted lids for storage. (0.5)

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed cardboard dumpster with no drain plug. REPEAT. (1)

4-501.11 Maintain equipment in good repair. Observed gaskets on reach in cooler by front counter torn. Need replaced. 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 food debris accumulating on the top surface of beef freezer. Increase cleaning frequency.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed cardboard dumpster missing drain plug. Replace.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheese in reach in cooler at 48F. Cheese was placed in reach in at 9 am. CDI- PIC moved cheese to WIC to cool down. 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 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed facility unable to provide correct documentation for TPHC. CDI- EHS provided facility with TPHC form to keep in facility at all times. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

4-501.11 Maintain equipment in good repair. Observed reach in unit with an ambient air temperature of 50F. Needs repair.

5-501.13 Receptacles for refuse, recyclables, and returnables shall be durable, cleanable, insect- and rodent-resistant, leakproof, and non-absorbent. Observed grease trap by dumpster area with crack in the bottom leaking onto the ground into the parking lot area. Needs repair or replacement.

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 two ceiling tiles not properly installed and exposing insulation over prep areas. Needs repair.

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 and food stored over single use bags. CDI- PIC moved items to desk. Observed employee drink is designated employee bin stored over raw bacon in walk in cooler. CDI- PIC moved bin to bottom shelf.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard on shelf under the hot holding station. Remove.

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 in bottom of reach in units in need of cleaning. Clean. REPEAT

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 buildup of food debris on floor in freezer and near prep line under equipment. Clean.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed numerous employees take temperatures without sanitizing probe of thermometer . CDI PIC stated that she has probe wipes and she discussed with employees about importance of using wipes to sanitize thermometer probe.

4-903.11 (A) Store cleaned equipment, utensils, linens 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 knife stored in crevice between two pieces of equipment. -0 points-

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 of food debris on floor of reach in freezer.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Folded egg recorded at 124F, CDI - Discarded 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 Ham and liquid egg recorded above 41F, CDI - Discarded. 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 .

3-501.19(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 Cheese not marked for TPHC, CDI- Time marked

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 Cut tomatoes cooling with lid on in WIC, CDI- lid removed. 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. Fryer area in need of cleaning

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 unlabeled salt dispenser on prep line. Add correct label.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soiled sanitizer buckets that were clouded with debris. CDI-Employee remade sanitizer buckets.

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 splash and residue surrounding drink stations and prep stations. Observed food splash inside reachin units. Increase cleaning frequency.

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 buildup of food and drink surrounding and under register at drive thru window. Shelving at drive-thru window is provides less than 6 inches of clearance and is difficult to clean under.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed interior of slicer soiled with food debris as well as build up around nozzle of ice cream dispenser. CDI - Cleaned on site

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed cut tomatoes cooling in WIC with lids on. CDI - Lids removed for proper cooling.

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. Areas near fryers in need of cleaning.

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 working bottles of sauces that were not labeled.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed some squeeze bottles air drying on wall mount with food residue from past uses found inside and around the container. Squeeze bottles were moved to 3 comp sink to be washed, rinsed, and sanitized again.

4-901.11 Equipment and Utensils, Air-Drying Required (C) Plastic containers and black trays used for hot holding cabinet shall be stored in a manner that allows them to effectively air dry. Provide proper air flow to dishes to allow them to air dry by pyramid stacking. Observed dishes left wet stacked on air drying shelves. REHS restacked wet dishes to allow air flow.

4-901.11 Equipment and Utensils, Air-Drying Required (C) Plastic containers and black trays used for hot holding cabinet shall be stored in a manner that allows them to effectively air dry. Provide proper air flow to dishes to allow them to air dry by pyramid stacking. Observed dishes left wet stacked on air drying shelves. REHS restacked wet dishes to allow air flow.

4-501.11 Maintain equipment in good repair. Observed torn gasket on walk in cooler. Replace torn gasket to allow proper seal and maintain temperatures. Observed hot holding cabinet not in working order in the dry storage area. Repair as needed.

REPEAT: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris and residue attached to carts, around hand washing sinks, and some gasket channels. Recommended higher cleaning frequency for these items.

2-301.14 When to Wash - P. Observed employee wash hands and touch paper towel dispenser lever without barrier. CDI - EHS addressed with PIC and educated employee on proper hand wash procedure. Employee re-washed hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed soda nozzle lodged inside hand sink drain near drive-thru. CDI - PIC removed obstruction.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Observed onion slicer with food debris. PIC stated that this equipment has not been used today. CDI - PIC took slicer to 3-compartment sink to W/S/R.

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 plastic container of ham with date mark labeled Wednesday. PIC stated that the prep time should state 6a and discard time 10a; neither times were present. CDI - PIC voluntarily discarded product.

REPEAT: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic trays, with pooled water on surfaces and multiple trays wet stacking, stored as clean on shelf. CDI - Plastic trays were repositioned to allow for air drying.

4-501.11 Maintain equipment in good repair. Observed freezer chest gasket cracked. Recommend replacing.

REPEAT: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris, residues, and soil on freezer chest gaskets, low boy unit gasket, under and around microwave and around hot holding area; observed heavy grease under hot holding fry station and hood system II. Recommend higher frequency and more thorough cleaning. Observed brown build-up on non-food contact surface of soda machine next to cash registers.

6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C. Observed men and women’s restrooms without grading/cove. Observed pooling next to mop sink station. Floor must be graded to drain to functioning floor drains. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed clutter in the back room and the storage rooms and equipment not being used.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed soda and ice dumped into handsink near three compartment sink. CDI - PIC removed ice. -1 point-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic trays, with pooled water on surfaces, stored as clean on shelf. CDI - Plastic trays were repositioned to allow for air drying. -0 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris, residues, and soil on shelving in walk in cooler and around hot holding area. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding door open on recycling dumpster. Keep dumpster doors and lids closed when not in use to prevent rodent or insect infestation. -0 points-

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed walk in cooler without functioning thermometer. -0.5 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of food residues and oil along fry hot holding station, on gaskets of beef patty freezer, and prep areas. Recommend higher frequency and more thorough cleaning. -0.5 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee coat, purse, hat, and umbrella stored on top of boxes of single use articles and box of fried onions. Recommend designating an area for storage of employee possessions that does not contaminate single use articles or food. -0.5 points-