COOK OUT #30

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple containers stacked clean with residue or debris stacked so that the outside, non food contact surface, was touching the inside, food contact surface of the next container. Observed tongs and spatulas stored clean, stored in a manner that the food contact surface of the utensils was touching the wall or unclean portion of the prep table. CDI All items returned to dish are for re wash. 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 .

3-501.17 (C)TCS food combined with additional ingredients or portions of other TCS food shall retain the date marking on the earliest/first prepared TCS food ingredient. -Pf. Observed chopped chicken date marked with today’s date but was cooked yesterday. CDI PIC properly date marked. Discussion was had about ensuring chicken and chili are date marked with the day the chicken or the beef is cooked. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed some food stored on floor of WIF. Repeat violation number.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Observed soiled dry wiping cloth stored on prep table.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed several shelving with build up of rust. Repair, resurface or replace. 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 debris and build up inside RIC and cold holding drawers. Clean with more frequency

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 cracked and missing tiles throughout facility, and rusted door frame for employee bathroom.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand sink with dirty utensil inside sink. CDI - PIC moved utensil to 3 comp for proper cleaning.

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 hotdogs, raw bacon, and cheese slices held past 4 hour mark. CDI Items voluntarily discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pipe leaking on hamburger buns in plastic wrapping. CDI - PIC placed plastic coverings over items to prevent contamination. Repair of leak is required.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed several shelving with build up of rust. Repair, resurface or replace.

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 build up of food residue on floors and walls in food perpetration arias. Clean more frequently.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed garbage can blocking hand sink. CDI PIC removed garbage can.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed chopped chicken cooling at a rate not able to achieve 70F in two hours. CDI PIC spilt chicken into two containers and placed into WIF. Items dropped below 70F within 2 hours. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . 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 Quesadillas preparers from precooked and cooled chicken holding above 41F after more than 4 hours (Items prepared the night before). CDI PIC voluntarily discarded. For more information, please visit: www.meckncgov/foodsafety 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed liquid cheese in container sitting on counter from the night before holding above 41F. CDI PIC voluntarily discarded. 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 .

3-501.15 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 items cooling improperly in large quantities in deep well containers and with lids. Ensure when cooling lids are removed and shallow metal pans or small quantities are cooled across multiple containers. CDI Chicken method was changed into two pans and quesadillas were voluntarily 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 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 several plastic red and yellow liquid containers containing various liquids with no labels. Label.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two boxes of food on floor in WIF. Repeat

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping clothes in sanitizer testing at 0 ppm chlorine based sanitizer. CDI PIC replaced and sanitizer tested at 100 ppm.

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 water on the bottom of the prep unit, residue and build up on other shelving surfaces. Clean with more 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 the floors throughout the service line and cook line areas to be covered in an accumulation of food debris, water and grease. REPEAT. Observed improvement in floors, still need to ensure no standing pools of water. 1/2 points reduction

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed unwashed lettuce and tomatoes stored on the top shelf above RTE cheesecake and commercial bottles of various condiments. CDI - Storage order rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 packages of RTE chicken patties, chicken nuggets and hush puppies in a box in the WIF. PIC stated that the closing manager kept the leftover product from the night before but that he doesn't use the leftover product and starts with fresh product every day. CDI - PIC voluntarily discarded. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a small chemical spray bottle containing a pink liquid in the bathroom that was not labeled as to its contents. REPEAT. CDI - PIC labeled sprayer.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed cases of bottled water stacked on the floor of the WIC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed a large amount of the plastic insert containers stored on the storage racks above the 3 compartment sink to be wet nested.

4-501.11 Maintain equipment in good repair. - Observed the corner of the flattop grill to be in disrepair in that there is a gap allowing for grease to spill down the front of the grill and pool directly on the floor. PIC stated they have tried to repair the issue but it did not work and have since placed a work order.

5-205.15 Maintain a plumbing system in good repair. - Observed the drainpipe to the handwash sink adjacent the entrance to be in disrepair in that water can be observed leaking onto the floor while the handwash sink is in use. PIC stated they are aware of the issue and have a work order in for it to be repaired soon.

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 the floors throughout the service line and cook line areas to be covered in an accumulation of food debris and grease. 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. Observed PIC operating with sewage coming up from the drain and also observed two priority violations during inspection. CDI-EHS educated PIC on permit requirements. PIC voluntarily closed until issue could be resolved. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee washing hands and turning off water in a way that re-contaminated hands. CDI-by instruction from EHS.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical sprayer by can wash without a label identifying the chemical used in container. CDI-PIC labeled container.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two flies in facility and a large amount present by dumpster area.

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 service boxes being stored face up exposed to potential contamination. CDI-PIC inverted boxes.

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 build up throughout entire facility. REPEAT.

5-402.13 Maintain sanitary sewage system according to Law.-P Observed facility operating with sewage coming up from the drains. Facility voluntarily closed until drains can be repaired. 3 day VR will occur to observe compliance.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both dumpster with sliding doors open. 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 floors, walls, and ceilings throughout facility in need of cleaning. REPEAT.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee change gloves after working with raw meat without washing hands. CDI- by instruction

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 PIC check temperatures without sanitizing probe. CDI- voluntarily discarded

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken cooked to 155 for final cook temperature. CDI- chicken put back on grill to be cooked to 165.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ice cream mix in shake machine holding at 52F. Verification required. Facility took machine out of service 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)(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 food held on TPHC not discarded after 4 hour hold time. PIC checked temperatures and changed time label without discarding food. CDI- PIC voluntarily discarded food

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed packed buns stored under 3 drainboard of 3 comp sink. CDI- buns moved

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips in facility. Verification required.

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 build up throughout facility. REPEAT

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with damaged/open lids. 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 floors and ceilings in need of cleaning throughout facility. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed lettuce, tomatoes, slaw, CH at temperatures above 41F. CDI. Temperatures were due over stacking on prep unit. PIC rearranged the storage. Unit temperature was 37F. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed chicken, cheese, pork in WI without dates. CDI. PIC voluntarily 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in facility during inspection. EHS advised PIC to schedule pest control . REPEAT

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

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 dishes stored on am empty box of frozen food. CDI. PIC removed and voluntarily discarded.

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 heavy black build-up on non-food contact surfaces through out the kitchen. Repeat.

5-205.15 Maintain a plumbing system in good repair. Observed water leaks from the hank sink when being used.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed all dumpsters outside to be opened without covers.

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 on floors and ceilings. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. 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 stored on top of prep counter while foods being prepared. CDI - drinks discarded. Repeat Improvement from last time.

4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build-up on metal catch plate inside ice machine. Recommend higher cleaning frequency. -1.5-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling foods with out hair restraint. CDI - Employee put on hair restraint. -0-

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 heavy black build-up on non-food contact surfaces of 2x drive-thru soft drink stations. -1-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. 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 cell phone and closed drink stored on top of prep counter while foods being prepared. CDI - Personal item removed and drink discarded. -0.5-

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed lettuce cut today at 9am that was at 48F. Lettuce did not cool within the 4 hour time mark. CDI-lettuce was discarded.

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 lettuce cooling with lid on and was 56F past the 4 hour mark. CDI-lettuce was discarded. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in facility during inspection. EHS advised PIC to schedule pest control . 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. Equipment (fryers, reach ins, flip units, vents of ice machine) need to be cleaned. REPEAT

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observe PIC to be unaware of issues in the kitchen. Inspector observed cold holding issues, hand-washing issues, equipment issues and cleaning issues.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee handle personal phone and then attempt to don gloves. Observed employee drop cup on floor, pick it up and put in trash and then proceed to grab another cup without washing hands. CDI-employee was instructed to wash hands both times. Inspector advised PIC to go over hand washing policies with all employees.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed scrubbing pad in hand sink, observed honey mustard packets on hand sink. CDI-items were removed. Handsinks are to only be used for handwashing

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up in the top of the ice machine. 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 no sanitizer in sanitizing compartment of 3-comp where dishes were sitting. CDI-sanitizer was added to the sink for dishes.

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 lettuce in the reach in and hushpuppies and corn dogs in the cold drawer holding above 41F. CDI-lettuce was placed into the freezer to rapidly cool down. Hushpuppies and corn dogs were placed into the WIC to cool down. PIC stated that the corn dogs and hushpuppies were out of temp due to the cold drawer being accidental unplugged. Foods had just been put out an hour before EHS arrival.

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 lettuce in the WIC cooling while covered with a lid. CDI-lid was removed and lettuce moved to freezer for rapid cooling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in facility during inspection. EHS advised PIC to schedule pest control .

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in sanitizer with a concentration of 0ppm. CDI-sanitizer was replaced new concentration was 200ppm.

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. Equipment (fryers, reach ins, flip units, vents of ice machine) need to be cleaned.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed bags of trash and boxes inside kitchen near can wash.

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 not wash hands for less than 20 seconds. CDI-EHS instructed employee to rewash hands correctly.

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed utensils being washed and rinsed and being put up without sanitizing. CDI-EHS instructed employee to rewash rinse and sanitize all utensils that were previously washed. EHS ensured PIC was aware of the situation.

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 containers of sauces and sugar.

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 in use utensil in ice machine with handle stored in the ice. CDI-scoop was removed and taken to be washed rinsed and sanitized.

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 on floors and equipment. 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 Observed PIC to have not be a CFPM and was not able to answer all of the inspector questions and they also had violations of priority items.

2-102.12 (A) Certified Food Protection Manager (C) Observed no CFPM on site during inspection.

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 establishment to not have any written procedures for the clean up of vomiting and diarrheal events. CDI-educated and provided PIC a poster and clean up plan

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink by drive through window. CDI-hand towels were provided. 5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed cleaning cloths in hand sink by drive through window. CDI-cloths were removed from hand sink. EHS explained to PIC that handsinks are to only be used for hand washing. Nothing is to be stored or put into the sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce, BBQ, and quesadilla filling to be above 41F. Foods were prepped the previous days (11-23 and 11-22) CDI-foods were discarded. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in facility during inspection. EHS advised PIC to schedule pest control .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips in facility. VR will be done by 12-04-21.

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 on floors and walls of facility. Cleaning needs to be done throughout facility. REPEAT

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager in the facility at the time of inspection.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap in the hand sink at the time of inspection. CDI. PIC placed one there.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed burger in RI, slaw in RI and prep unit cold holding at temperatures above 41F. CDI. PIC voluntarily discarded.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working containers of salt without labels. Needs to be labelled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed milk in WI stored directly on the floor. Needs to be 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 in the kitchen without hair covers. Needs to wear some when working with food.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on the ice machine in the kitchen area. Needs to be cleaned.

5-205.15 Maintain a plumbing system in good repair. Observed water leaks in the 3 comp sink. Needs to be repaired.

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 build up on floors, vents and ceilings. Needs to be cleaned. REPEAT

3-304.15 (A) Gloves, Use Limitation - P Observed employee touch frozen breaded chicken breast to place into the fryer, then begin to handle ready to eat food items. The frozen chicken breast are a raw product. CDI- Employee took off contaminated gloves, washed hands and put on new gloves to handle ready to eat food items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hotdogs holding above 41F in the prep top. CDI- Moved to walk in cooler and cooled to 41F.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer bucket with sanitizer too weak. CDI- more bleach was added to buckets to get proper concentration

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. Vents above prep area are in need of cleaning.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed bottled drink stored on walk in cooler shelf above RTE pickles and vegetables. -2- REPEAT

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signs at handsinks. CDI - PIC given signs today for posting. -0-

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed tomatoes and other produce stored on walk in shelf above RTE produce. CDI - PIC rearranged storage. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed large container of hot sauce stored on shelf near prep line without a lid. -1.5-

4-602.11 (E)(4)Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on inside of ice machine around chute. -1.5-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled sanitizer buckets. CDI - PIC labeled containers. -0-

3-501.13 Use approved thawing methods. Observed case of french fries slacking at room temperature. -0-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bulk container of salt at prep line without label. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bucket of pickles stored directly on floor. -1- REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one food employee plating food for orders without an effective hair restraint. -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 rusting HVAC covers and leaking roof near dry storage. -1- REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed storage of employee personal items over soda boxes on shelf. -0-

2-401.11 Eating, Drinking, or Using Tobacco - C Observed employee food and drink in the prep line area. Items were discarded by PIC voluntarily. Do not allow employees to eat or drink in active prep areas.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced lettuce, tomato, cheese and other items cold holding in a flip top cooler at less than 41F. Items were observed to be 47-48F. Items were cooled down, items placed on TPHC until cooler can be repaired. EHS will revisit facility by 3/19/18 to verify cooler repair.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of degreasing chemical not labelled, labelled by PIC during inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a single bag of chicken product that had fallen on the floor of the walk in freezer. Packaging was observed to be intact and item was placed back on walk in freezer shelves.

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 grease and food residue accumulated on floors/walls/ceilings throughout prep area and dry goods/storage areas.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC not a certified food protection manager.

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 items on TPHC on main cook line marked with beginning time, but no end time was observed. CDI, PIC marked foods with end time.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed Wet wiping cloths not completely submerged in sanitizer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris build up in under counter coolers, counters, and between equipment.

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 build up on floors, behind and under equipment.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers stored clean with old tape and tape residue stuck to surfaces; CDI containers pulled and placed into dirty dish pit.

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed numerous containers stacked wet in kitchen area.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups stored with no protection, exposed to contamination / sneeze spray at front checkout area.

NO POINTS DEDUCTED 4-501.11 Maintain equipment in good repair. Observed one wire rack inside walk-in cooler rusty in need of replacing.

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 cleaning issues to PHYSICAL FACILITIES. (Observed floor underneath cooking equipment, ice machine and inside walk-in freezer collecting debris).

NO POINTS DEDUCTED 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light fixtures in kitchen prep area with light bulbs that are not shielded.

2-301.12 Follow the cleaning procedures to adequately wash your hands.-P Observed employees wash hands in hand washing sink failing to wash for the required time frame; Observed staff re-contaminate their hands by turning faucet handles off with bare hands. CDI staff educated and employees properly washed their hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut lettuce, shredded cheese, slaw all stored in prep cooler mesuring above 45F (see chart). CDI items removed and placed into walk-in cooler; maintenance was in process during inspection.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed numerous containers stacked wet in kitchen area.

NO POINTS DEDUCTED 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 cleaning issues to PHYSICAL FACILITIES. (Observed floors throughout in need of general cleaning especially underneath equipment).

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf; Observed containers stored clean with food debris stuck to surfaces. CDI containers pulled and placed into dirty dish pit. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination; Observed onion slicer stored on clean side drain board, CDI slicer placed into dirty dish pit.

REPEAT 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving used to store employee drinks collecting debris in need of general cleaning.

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

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed some corndogs in bottom of cold drawer with no wrapping. CDI-Placed all corndogs in packaging.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed hushpuppies in cold drawer at 55F. PIC stated bottom drawer had broken night prior to inspection and hushpuppies were to be discarded. CDI-Hushpuppies were voluntarily discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on prep surface. CDI-Removed wiping cloth.

4-501.11 Maintain equipment in good repair. Observed split gaskets on prep cooler and cold drawers. Observed cold drawer broken out of place on unit.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris on floor of walk-in freezer. Observed soda syrup stuck on rack of sada storage. Observed dust accumulating on fan covers in walk-in cooler. Observed accumulation of debris and trash on floor of employee restroom. Clean.

3-501.19 Time as a Public Health Control - P,PF - Follow written procedures when using Time as a Public Health Control. Obsedrved written procedures not followed for cut tomatoes. CDI, operator voluntarily discarded tomatoes. Repeat.

Provide small diamter probe thermometer. Observed no small diamter probe thermometer available. Verification required by 7/11/15.

3-304.14 Wiping Cloths, Use Limitation - C - Store wet wiping cloths in sanitizer in sanitizer buckets in between uses. Observed sevreral wet wiping cloths on drainboard of 3 compartment sink.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed a cracked ice scoop holster.

4-602.13 Nonfood Contact Surfaces - C - Observed grease deposit soil accumulation below fryer units. Clean. Observed some crumbs and debris accumulating in bread cabinet above prep units inside of gaskets. Clean.

2-102.12 Certified Food Protection Manager - C At least one person in a managerial capacity shall be an ANSI accredited certified food protection manager. Observed nobody on site with certification. CDI by instruction.

2-401.11 Eating, Drinking, or Using Tobacco - C - Employees may drink from a closed beverage container if handled to prevent contamination of hands. Observed thermus and twist top water bottle stored below prep table. Repeat.

2-301.12 Cleaning Procedure - P - use proper procedures when washing hands. Observed several employees not vigorously rub hands when handwashing and then use their bare hands to turn faucet off. CDI by instruction. 2-301.14 When to Wash - P - Wash hands before donning gloves. Observed food employee grab disposable gloves and begin to put them on after removing old gloves without washing hands in between. CDI by instruction. Repeat.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Store raw animal food so that cross contamination is prevented. Observed a package of hot dogs stored in contact with a package of ground beef in walk in cooler. Observed ground beef boxes stored over soda in walk-in cooler. CDI, operator relocated foods for proper storage.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Provide sanitizer at proper concentration. Observed food employee washing and rinsing equipment and not sanitizing. No santiizer was provided at sanitizer vat of 3 compartment sink. CDI, chlorine sanitizer at proper concentration was provided during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed cheesecake and milk above 45 degrees F in low reach in refrigerator near milkshake station and refrigerator not holding proper temperature. Unit displayed an ambient air temperature of 51 degrees F as measured by thermocouple. Observed hot dogs, ground beef, and hamburger patties held above 45 degrees F in flip top prep unit and unit not holding proper temperature. Repeat. PIC stated foods were recently placed in units and foods were relocated to walk in cooler. VR on equip

3-501.19 Time as a Public Health Control - P,PF - :Provide and follow written procedures when using Time as a Public Health Control. Observed operator not able to find written procedures upon arrival. After PIC located procedures I observed that the cut tomatoes exceeded discard Time. The discard time that was marked for 1:30pm but they were still held at prep area at 2:09pm. CDI, operator voluntarily discarded cut tomatoes.

7-102.11 Common Name-Working Containers - PF - Working containers of toxic substances shall be labeled by common name of substance. Observed 2 spray bottles of window cleaner not labeled. CDI, PIC labeled containers while 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 - Observed quesadillas recently cooked and cooling in deep containers inside flip top prep unit. CDI, operator relocated food to shallw containers and placed them into the walk in cooler to rapidly cool.

3-305.11 Food Storage-Preventing Contamination from the Premises - C - Food shall be stored 6 inches off of the ground. Observed a bag of onions stored on ground in kitchen.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Allow equipment to air dry after cleaning. Observed dish washer wet stacking dishes that they stated was in the cleaning process at 3 compartment sink. Observed metal pans wet stacked in storage rack above 3 compartment sink.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair. Observed small reach in refrigerator not holding required temperature and had a ambient air temperature of 51 degrees F and flip top prep cooler near grill not holding required temperature and had an ambient air temperature of 61 degrees F. Observed several damaged gaskets throuhgout multiple refrigeration units and cold hold refrigeration drawers below grill. Repair. PIC stated that they placed a maintenance order to service person while on-site. Verifidcation required

5-501.15 Provide dumpster, waste containers that are of sound construction. Observed 2 drainplugs missing on outdoor dumpster containers.

6-501.12 Cleaning, Frequency and Restrictions - C - Physical facilities shall be cleaned as often as necessary to keep them clean. Observed some water accumulating near floor drain and floors accumulating food debris and soil. Keep clean.

4-301.14 Ventilation Hood Systems, Adequacy - C - Observed grease buildup accumulating on ventilation hood system equipment and smoke accumulating in kitchen.

2-401.11 Eating, Drinking, or Using Tobacco - CEmployees may drink from a closed beverage container if handled to prevent contamination of equipment or hands. Observed 1 twist top employee soda bottle on low shelf below prep table.

2-301.14 When to Wash - PWash hands before coning gloves. Observed 1 food employee put on gloves without washing their hands. Observed the same employee not vigorously rub their hands for required time. CDI by instruction.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PFHandwashing sinks shall be easily accessible for employee use. Observed equipment stored in front of handwashing sink in employee restroom.6-301.11 Handwashing Cleanser, Availability - PF - Supply each handwashing sink with hand soap. Observed no hand soap available at handwashing sink near ice machine at drive through window. CDI, operator supplied soap during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less.Observed cut lettuce, and bbq sitting on ice and above 45 degrees F. Use proper ice baths. Observed ground beef, raw chicken, hot dogs above 45 degrees F in flip top prep cooler near grill and operator stated that foods were recently placed in unit. Repeat. CDI, operator relocated foods to walk in cooler to rapidly cool and voluntarily discarded lettuce and bbq sitting in containers on ice. Operator called maintenance to repair unit as equipment was displaying an ambient air temperature of 56 degrees F as measured by thermocouple.

3-501.19 Time as a Public Health Control - P,PFGeneral Comment: Written procedures shall be prepared in advance and maintained on site when using Time as a Public Health Control. Observed operator not able to find written procedures for cut tomatoes held using Time as a Public Health Control.. Operator received fax for procedures during inspection. CDI by instruction, maintain procedures on-site.

3-302.12 Food Storage Containers Identified with Common Name of Food - CDry food ingredients that are not easily identifyable shall be labeled by common name of food. Observed a container of salt not labeled at dry storage rack.

3-304.12 In-Use Utensils, Between-Use Storage - CUse proper in-use utensils. Observed scoops without a handle used to dispense salt in a container.

4-901.11 Equipment and Utensils, Air-Drying Required - CAllow equipment to air dry after cleaning. Observed 1 stack of metal containers being wet stacked on shelf above 3 compartment sink.

4-501.11 Good Repair and Proper Adjustment-Equipment - CKeep equipment in good repair and proper adjustment. Observed flip top prep cooler not holding proper temperature, a shelf brackets in disrepair and shelf was hanging from wall in employee restroom. Observed 2 disposable towel dispensors without batteries and not supplying towels to dry hands at handsink. Observed 2 fryer baskets with loose wires that operator removed from use. Observed loose toilet seat in employee restroom.4-205.10 Food Equipment, Certification and Classification - C - All food equipment shall be ANSI / NSF certified or classified. Observed non NSF can openers on prep table.

2-301.14 When to Wash - PGeneral Comment: Wash hands before doning gloves. Observed 1 employee switch single-use gloves without washing their hands in-between. CDI by instruction.

6-301.12 Hand Drying Provision - PFDisposable towels or another means to dry hands shall be provided at each handwash sink. Observed disposable towel dispensers not supplying towels because they were jammed in employee restroom and in kitchen near takout window. CDI, operator repaired dispenser so that disposable towels were provided.6-301.14 Handwashing Signage - C A handwash sign shall be provided at each handwash sink used by food employees. Observed no handwash sign at handwash sink near office table.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PPotentially hazardous food shall be cold held at 45 degrees F or below. Observed 1 container of hot dogs cold held and at 49 degrees F in flip top prep refrigerator near grill. Observed ground beef patties overstacked in prep unit and at 48 degrees F. CDI, operator voluntarily discarded 1 container of hot dogs and relocated ground beef patties to rapidly cool.

4-502.11 (B) Good Repair and Calibration - PFGeneral Comment: Food temperature measuring devices shall be calibrated properly. Observed current small diamter probe food thermometer not in good repair and needed the battery pack pressed in while taking temperatures. CDI, operator removed thermomter from use and provided an additional small diameter probe thermometer during inspection that was accurate.

3-304.14 Wiping Cloths, Use Limitation - CGeneral Comment: Containers of sanitizer solution shall be stored so that contamination of equipment is prevented. Observed 1 container of chlorine sanitizer stored on prep table. CDI, operator relocated sanitizer bucket during inspection.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - CClean single-service articles shall be stored in a clean, dry area. Observed clean single-service trays stored behind steam table and with food debris splashed on them. Observed clean single-service trays located under insect control device.

5-501.15 Outside Receptacles - CGeneral Comment: Outside dumpsters shall be leak proof and designed and constructed to have tight-fitting lids, doors and covers. Observed outdoor dumpster lids left open on cardboard dumpster and a drainplug missing on garbage dumpster.