COOK OUT #31

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed food handler to touch face, hat, and clothing with gloves and not remove gloves, wash, and don a new pair. CDI - EHS educated PIC and food handler on hand washing procedures.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bacon on grill in metal pan partially cooked to 89F. Food handler indicated they take the raw bacon (on TPHC) from prep unit, place a few slices into the pan on the grill in preparation for the next order to come in. Food handler then takes the bacon from the metal pan on the grill and cooks in fryer. CDI - PIC explained that raw bacon is TPHC until they placed it on the grill, bringing the bacon temperature above 70F. The bacon is then partially cooked and not allowed to be TPHC for 4 hours. PIC removed partially cooked bacon from the grill and voluntarily discarded. PIC indicated going forward they would keep the raw bacon in prep unit, remove it from the prep unit, and immediately cook the bacon for service. Observed raw chicken in prep unit cold holding at 44F. CDI - PIC re-located raw chicken to WIC to rapidly cool below 41F.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed cooked chopped beef and cooked bbq meat in prep unit bearing no date marking label. PIC verified items were made yesterday. CDI - PIC printed date marks out and placed accordingly.

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 shakers and squeeze bottles without labels to identify contents.

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 1 spatula being stored as clean between a prep table and the wall. CDI - EHS removed spatula and placed in 3 compartment sink to be re-w/r/s and explained to PIC that due to inability to clean and sanitize the space between walling and prep table leads to potential contamination.

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 black residue and buildup throughout the ceiling of the facility. More frequent cleaning required.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty during inspection For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal pans stacked as clean with visible residue on pans. CDI..Pans moved to 3 comp sink. 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 .

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

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

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed clean dishes stacked wet.

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 metal lining in ice machine with black build up. metal lining at time of inspection was not touching ice.

5-205.15 Maintain a plumbing system in good repair. Observed small leak at 3 comp sink under sanitizer compartment.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in unisex restroom. REPEAT

5-501.111 Keep storage areas and bins for waste in good repair. Observed small leak damaged dumpster lids. Unable to tightly close.REPEAT

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 damaged flooring in facility..REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink sitting on prep table. CDI..Drink was moved

4-501.11 Maintain equipment in good repair. Some shelving in WIC rusting.

5-501.17 Provide a covered waste bin in female restrooms. No covered bin in restroom used by all staff.

5-501.111 Keep storage areas and bins for waste in good repair. Damaged dumpster lids. Unable to tightly close.

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. Damaged floors in facility.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: REHS picked two employees at random to see their proof of being informed of reportable symptoms and illnesses. Management could not produce documentation for one employee. CDI- employees given sign-off form to be reviewed and filled out while on site. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found raw bacon 53.0 F in protein prep cooler. Raw bacon 54.0 F in WIC. Found chicken nuggets 53.0 F in cold drawer. Found corn dogs 53.0 F in cold drawer. Found corn dogs 54.0 F in cold drawer. CDI- all 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 .

3-501.19(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: Cole slaw going onto TPHC was 43.0 F. TCS food being placed on TPHC when above 41.0 F. Written procedures clearly state cold food must be 41.0 F or below when removed from temperature control. Cheese, cabbage for slaw, raw bacon, all discarded for being above 41.0 F when attempting to be placed on TPHC.

4-501.11 Maintain equipment in good repair. Found many TCS foods above 41.0 F. PIC states maintenance and service technicians have been needed frequently for each refrigeration unit. Return visit within 10 days to check on serviceability of all refrigeration.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf: No chlorine test strips could be produced during inspection. Return visit within 10 days to verify facility has obtained test strips.

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. Shelving in WIC accumulating build-up.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open doors during inspection. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Litter on ground in enclosure.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Small section of ceiling tile missing over 3-comp sink.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: REHS picked two employees at random to see their proof of being informed of reportable symptoms and illnesses. Management could not produce documentation. CDI- employees given sign-off form to be reviewed and filled out while on site. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found raw bacon 45.0 F in protein prep cooler. Found chicken nuggets 44.0 F in cold drawer. Found corn dogs 45.0 F in cold drawer. Hot dogs 44.0 F in protein prep cooler.CDI- all 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 .

3-501.19(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: Found Cole slaw in prep top on TPHC that had no time labeling. CDI- discarded. 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: Cole slaw going onto TPHC was 43.0 F. CDI- slaw taken back to WIC to cool to 41.0 F before going onto TPHC.

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. Shelving in WIC accumulating build-up.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observation: EHS observed that facility could not produce a written plan for vomiting and diarrheal events. CDI: EHS provided facility with a copy of an approved written procedure. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observation: EHS observed a cloth stored in the hand washing sink near the drive thru window. CDI: PIC removed the cloth from the handwashing sink.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observation: EHS noted several food items (cut cabbage, grilled chicken, commercial hot dogs) that did not have a date mark. These items were prepared/open the previous day. CDI: PIC labeled all products 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 .

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 Observation: Beef quesadillas held in the prep unit were not dated with TPHC start time or discard time. PIC stated the times were from the previous night. All items held on 4-hour TPHC must be discarded after the 4 hours. CDI: PIC voluntarily discarded the quesadillas.

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. Observation: EHS observed the ice scoops in both ice dispensers in the soda area had been stored with the handle touching the ice. CDI: PIC corrected the ice scoops so that the handle was above the ice.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: Facility has posted updated Employee Reporting Agreement but signed forms in some employee files are the old form, do not have non-Typhi Salmonella listed as reportable. Some employees can not be confirmed as being informed of reporting responsibilities Verification visit within 10 days..

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 : Employee washed hands at hand sink for a few seconds and did not use soap. Educated employee. 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. Interior of ice machine soiled.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: corn dogs in cold drawer 46.0 F. CDI- 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 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: Watermelon listed as food on TPHC not labeled. CDI- discarded. 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: Food in prep top that was on TPHC was not discarded after 4 hours. Instead, employee was changing out time stamps without replacing food, that was 51.0 F. CDI- all discarded. Return visit within 10 days.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Containers wet stacked after cleaning, at 3-comp sink storage shelf.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed cracked tiles and low grouting on the floors of the kitchen. 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. The soap dispenser is broken and detached from the wall. Needs to be repaired.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: Facility has posted updated Employee Reporting Agreement but signed forms in some employee files are the old form, do not have non-Typhi Salmonella listed as reportable. CDI: PIC had employees with out dated form sign compliant form while on site.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P : chili and cheese sauce placed into steam table at 88.0 F no heat to steam table. CDI- moved pans of food to grill for rapid heating. 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: Pulled chicken from previous night and not on TPHC was 45.0 F in small prep unit next to grill. CDI- discarded voluntarily. 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: Found food that was on TPHC from the previous night still in prep tops. CDI- discarded all voluntarily.

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. More frequent cleaning of surfaces in kitchen needed.

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 an employee drink on top of the meat cooler.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken tenders under a heat lamp at 115 degrees. Manager stated that tenders are discarded every 30 minutes. EHS and PIC discussed how the TPHC policy does not include cooked chicken tenders. Items were voluntarily discarded.

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 one large bin of sugar without a label.

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.

4-501.11 Maintain equipment in good repair. Observed a leak coming from the ice machine for an unknown reason. Manager has put a service request in.

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 grease and food debris on the timers above the fryers and the storage shelves above the prep cooler.

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

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed cracked tiles and low grouting on the floors of the kitchen. 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. The soap dispenser is broken and detached from the wall. Needs to be repaired.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P: employee recontaminated hands at faucets after washing. PIC corrected employee and hands washed.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Unwashed peppers over RTE food. For more information on food storage order please visit: http://meck.co/FoodSafety.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors and the lid of the dumpster open.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Build-up and trash littered behind and under large pieces of equipment.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee food on middle shelf of WIF, over retail food. Employee food moved to lower shelf.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No one certified at start of inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Interior of ice machine soiled.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: corn dogs in small prep cooler next to fryers 58.0 F in cold drawer. CDI- food had been in unit for less than two hours. Moved to WIC for cooling. Dropped to 45.0 F in 30 minutes. Hot dogs, raw burgers, chopped chicken all above 41.0 F in grill prep cooler. Unit found to be unplugged. CDI- moved food to WI freezer for rapid cooling. 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: Upon entry all food in quesadilla prep unit held on time was not marked with a beginning / end time for TPHC. CDI- Food discarded as it was close to expiration time.

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 : Found whole hamburgers used to make chili cooling in small grill cooler at 85.0 F. Cooler found not connected to power. Equipment is not designed to cool hot food. Use walk-in refrigeration to cool chicken and hamburgers. Return visit within 10 days to review process for making chili from cooled burger meat. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Containers wet stacked after cleaning, at 3-comp sink storage shelf.

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. To-go bags containers stored on floor, Contamination of exterior surface of boxes observed from floor moisture.

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. Some shelving in WIC with build-up of residue and corrosion.

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. Significant build-up in tight areas, and behind / under equipment.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety: PIC at start of inspection not certified as a Food Protection Manager.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: Facility has posted updated Employee Reporting Agreement but signed forms in some employee files are the old form, do not have non-Typhi Salmonella listed as reportable. CDI- compliant form sent to regional manager, who was on site at by end of inspection.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P: raw bacon stored over chili base in WIC. Boxes of raw burgers over lettuce in WIC. CDI- PIC rearranged to compliant order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: corn dogs in small prep cooler next to fryers 58.0 F in cold drawer. CDI- PIC voluntarily discarded. Cooler was found to be not operating due to tripped breaker. PIC reset breaker, unit began cooling. 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 (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. Sour cream being held on TPHC did not have written procedures. Make sure ALL food being held on TPHC have written procedures. CDI- regional manager had blank procedure forms in vehicle. Procedure for sour cream TPHC provided. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.12 Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen. Chicken nuggets and tenders being slacked in non-operational prep cooler. Food was still frozen state. Cooler breaker reset.

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. Cleaned Spatulas for grill stored in crevice between 3-comp sink drainboard and wall.

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. To-go bags stored close to grease hose. Contamination of exterior surface of boxes of bags observed.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed Hand sink near the drive-thru not supplied with soap. CDI - PIC provide hand sink with soap.

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 quesadillas being held on TPHC, initial temperature was not 41F or below. CDI - Quesadillas were moved to the WIF for rapid cooling. 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 cheese quesadillas and shredded cheese being held on TPHC with no time stamp/label to indicate start or discard time. CDI - Temperature was taken by EHS and time stamp was added from the time the cheese was temped at 41F by the EHS.

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 salt container with no label.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee preparing food with no har restraint.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors and the lid of the dumpster open.

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 ceiling vents with excessive dust and grime build-up.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf: Ground beef patties received at 42-43 F. PIC not ensuring food is received at proper temperatures. PIC not following rules and written procedures for holding TCS food on TPHC. PIC not ensuring TCS foods are date marked if applicable. Follow up visit within 10 days. 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.

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. Found used cigarette discarded in employee restroom trash can. Smoking is prohibited in restaurants in NC. Designated area for smoking must be outside. EHS had discussion with PIC on duty Jeffrey Alub.

3-202.11 (A), (B), (C), (D) All TCS foods shall be received at 41F or below; or at 135F or greater except raw EGGS may be received at 45F or less. -P: Ground beef received above 41.0 F. CDI- immediately placed in functioning WIC. 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 .

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Unwashed tomatoes over washed lettuce. For more information on food storage order please visit: http://meck.co/FoodSafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Chicken, chili meat, raw bacon, beef patties above 41.0 F in prep top. CDI- bacon moved to freezer for quick cool. Chicken and chili meat voluntarily discarded. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Cooked chicken, chili meat not date marked in prep cooler next to grill. CDI- voluntarily discarded. 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 .

3-501.19(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: Found slaw, quesadillas, tomatoes, cheese, held on TPHC with no TPHC labeling. Also, thru conversation with PIC, determined these items in the prep top had previously been on TPHC from overnight, placed back into WIC at 4:00 am closing, then brought back out to the prep unit at 9:00 am. Once food is held on TPHC, it must be sold or discarded after 4 hours. It should never go back into refrigeration to cool back down for later use.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf: Degreaser not labeled. CDI- labeled.

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. Employee food found on mid-shelf of reach in prep cooler. Discarded.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: Facility has posted updated Employee Reporting Agreement but signed forms in some employee files are the old form, do not have non-Typhi Salmonella listed as reportable. CDI- PIC made copies of posted form while on site for employees to review. For more information on employee health policy please visit: http://meck.co/FoodSafety

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Unwashed tomatoes over cheese in WIC. For more information on food storage order please visit: http://meck.co/FoodSafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Pans and containers stored clean observed to have caked-on residue apparently from cheese, etc. All affected pans and containers sent back to 3-comp sink for re-cleaning. Verification of effective cleaning within 10 days. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Hot dogs piled high in prep top were 43.0 F at top of volume, 40.0F at bottom, and cooled burgers 43.0 F in prep top. Corn dogs 47.0 F in cold drawer. CDI- all moved to freezer for rapid cooling. 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 .

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: Upon entry, cold foods held on TPHC were in unmarked containers and employee was in process of marking containers with printed time stamps bearing current time. Foods were 57.0 F at time new stamps were being applied. PIC acknowledged expired food was not discarded as written in procedures, new stamps were being applied to expired, out-of-temperature food. All food held on TPHC voluntarily discarded. VERification of compliance by return visit.

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: Found cooling commercial BBQ from ambient and quesadillas cooling from ambient tightly covered in WIC. By time stamps attached, food was nearing 4 hour cooling parameter with 20.0F left to be cooled. CDI- all pans uncovered and moved to freezer for rapid cooling. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Bucket of pickles on floor of WIC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Containers wet stacked after cleaning, at 3-comp sink storage shelf.

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. To-go bags stored close to grease hose. Contamination of stacks of bags observed. Affected bags discarded.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Sliding doors open on dumpster.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety: PIC not certified as a Food Protection Manager.

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: Written procedures could not be produced. CDI- sent example of written procedures via email.

4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Ice bins at soda dispensing stations with black build-up on interiors.

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. TPHC procedure template may be found at: http://meck.co/FoodSafety: Facility has written procedures on site for slaw, tomatoes, and lettuce. Found sliced cheese and prepped quesadillas with shredded cheese also being held on TPHC. Sent updated TPHC template to facility for additional items it wishes to hold on TPHC. Follow up within 10 days to see that form is filled out or food is being held on temperature basis of 41F or below.

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 on proper cooling procedures please visit:  http://meck.co/FoodSafety: Found large containers of leaf lettuce 48F and covered after 3 hours. CDI- PIC moved uncovered containers to freezer for rapid chill.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P: Found cut greens from previous day 43F. CDI- voluntarily discarded. all other food in cooler 41F or below.

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 greens from previous day were in large container and tightly covered. BBQ cooling while tightly covered. CDI- vented BBQ, greens discarded.

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. Several sanitizer buckets with soiled solution had cloths stored in them.

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. Ice scoop with handle down in the ice. Spoon for dispensing slaw had handle laying in slaw.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Covered drink with straw stored on prep cooler to right of grill. CDI- moved drink to bottom shelf of prep area.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P: Observed employees decontaminating hands at hand sink faucets after washing. CDI- discussion and hands re-washed.

6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at restroom handsink, no soap at drive thru handsink. CDI- soap provided.

3-201.11 Use food from approved sources only. -P: Upon entry observed large amount of sausages on grill. Sausage is not on menu of items served by Cook Out. Manager stated food was brought from home by an employee to cook for an employee event. No receipts of original container for sausage produced. CDI- voluntarily discarded.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Raw bacon stored over RTE hot dogs in WIC. CDI- storage adjusted to where contamination cannot occur.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P: Observed tenders coming out of fryer and transferred to holding without reaching required temperature. Temperature of tenders 130F in some portions. CDI- tenders dropped back into fryer and reached 170F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: TCS foods above 41F in cold condiment cooler top. Tomatoes not exposed to temperature control in cooler top 57F. Shredded cheese 57F. Cole slaw 44F. CDI- all voluntarily 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: found cooked chicken and hamburgers in top of prep cooler to right of grill. Chicken 90F and hamburgers 112F. REPEAT. CDI- both moved to walk-in cooler. chicken reached 50F and hamburgers 70F in an hour.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employees working with food not wearing hair restraints.

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. Dispensing utensil totally submerged in Cole slaw at cold condiment line.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Doors open on dumpster.

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 container of cooked burgers cooling in prep unit to the right of cook line. Product was 70F. CDI - PIC removed and placed in walk in to cool. -.5-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two food employees cooking and preparing food without an effective hair restraint. -0-

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean spatulas stored in space between wall and backsplash of 3-comp sink. Per PIC, this area is hosed down nightly. EHS advised this are is not considered clean. PIC stated these will be stored in container on clean drain board with the other clean cooking and mixing utensils. -.5-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust and oil buildup on shelving above ice cream machine. -.5-

5-205.15 Maintain a plumbing system in good repair. Observed slow drain at the handsink by back door and at floor drain under 3-comp sink. Level of water in floor drain is to the top of drain. EHS advised that if this sewer comes out of the drain, this a condition for which there shall be an immediate closure of the facility. PIC contacted maintenance for drain service during inspection. -1- 5-205.12 Prohibiting a Cross Connection - P,PF Prevent a cross connection between potable and non-potable water. Observed pre-rinse nozzle stored inside standing water in middle compartment of 3-comp sink. CDI - PIC removed hose and stated hose will remain hung unless in-use.

5-501.111 Keep storage areas and bins for waste in good repair. Observed broken lid on dumpster. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed milk jugs and debris scattered around dumpster pad. -0-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No one present at time of inspection with CFPM certification.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Employees observed donning gloves without washing hands prior. CDI. Employees washed hands. 2-301.14 Wash hands after activities that contaminate them. -P One employee observed coming in from outside kitchen and proceeded to food prep without washing hands prior. Other employees observed touching masks with hands then proceeding to food prep. CDI. Manager instructed employees to wash hands. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Employees observed washing hands for only a few seconds and not using a barrier to turn off faucet. CDI. Education provided and employees rewashed hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Grilled chicken cooked earlier this morning observed hot holding on prep counter at 118F. CDI. Reheated on grill. Repeat violation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cheese observed stacked high in the flip top unit observed at 43F. CDI. Sent to cooler to cool. Repeat violation.

3-501.13 Use approved thawing methods. French fries are being thawed on prep counter for convenience during lunch. Use running water under 70F or refrigeration to thaw.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Multiple pans observed stacked together wet.

6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at handsink by door.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken tenders, and corn dogs between 90-100F. CDI chicken tenders and corn dogs were voluntary discarded. Heat lamps were not. PIC turned on heat lamps. Repeat

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed corn dog, and hush puppies in cold drawer holding between 46-51F. CDI PIC voluntary discarded corn dogs, and hush puppies. PIC stated these items were intended to be held cold

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 PIC unable to locate TPHC procedure for fries. Verification 10/25/2019

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee without a hair net when entering in the building. Employee later put on a hair net. Ensure all employees use some type of hair covering when working wiht exposed food.

4-501.11 Maintain equipment in good repair. Observed eletrical unit trip behind the heat lamps twice during inspection. 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 dust build up on walls and ceilings around air vents. 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 missing grout around tiles under steam table. Repeat

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hot dogs, raw burgers and raw chicken at 45F or above in prep cooler nearest grill. CDI - Cooler taken out of service until repair complete and able to cold hold at or below 41F. -1.5-

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 tightly double-wrapped plastic cut lettuce stored in walk in cooler and lids in place on cooling chicken and chili base. CDI - Wrapping loosened and lids vented on metal pans. -1- REPEAT

4-501.11 Maintain equipment in good repair. Observed air conditioner out in facility and prep unit closest to grill cold holding TCS food at 45F. Cooler ambient temperature is 42F. -1- to

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 floor under cooking equipment. -.5-

2-301.14 Wash hands after activities that contaminate them. -P Observed two front counter employees handling money and then attempt to prepare milkshakes. CDI - PIC interrupted and instructed handwashing. -2-

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed lettuce stored over RTE milk and cheesecake on shelf in walk in cooler. CDI - PIC moved unwashed lettuce to bottom shelf. -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 cooked chili meat cooling in flip top at 95F. -5-

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

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed front counter employees adding ingredients into shakes and mixing them with long artificial or painted nails. CDI - PIC instructed gloves use after handwashing for employees making shakes. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested plastic pans. -0-

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 changing from cleaning to food service without changing gloves and washing hands. CDI - PIC instructed handwashing. -2-

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 salt scoop with handle touching food. -0-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed cup lips exposed at drive thru windows. REPEAT -.5-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the walk in freezer gasket and on the exterior hinges of the prep cooler under the shake machine. REPEAT -1-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door open on dumpster. -.5- REPEAT

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 2 missing HVAC vent covers near drive thru windows and one missing over prep table. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed two front of the house paper towel dispensers no dispensing paper towels at the beginning of the inspection. PIC determined all units needed batteries. CDI - Batteries changed. -1-

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed tomatoes on top shelf in the walk in over RTE barbecue and chili. CDI - PIC moved boxes. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed stacked pand near the 3-comp sink with food buildup on the insides. CDI - PIC moved these to 3-comp sink for cleaning. -1.5-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottle of condiments at the prep line without labels. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the kitchen. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one foo demployee without an effective hair restraint preparing and plating food. -0-

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 one bucket of sanitizer gthat is cloudy with debris. -0-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed cups with lip areas exposed at the drive thru window and spatulas that are clean stored between the wall and drain board of 3-comp sink. -0-

4-501.11 Maintain equipment in good repair. Observed gasket falling away from door leading between the walk in cooler and freezer. -1- REPEAT Points were not escalated as there was only one violation for one item.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed one gasket on prep unit with buildup. Points were not escalated as there was only one violation for one item. -.5-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door open on dumpster. -0-

4-501.11 Maintain equipment in good repair. All gaskets on cold drawers are badly damaged and in need of replacement. PIC provided documentation that replacement gaskets have been ordered. 4-502.11(A) Maintain utensils in good repair. One plastic food pan with cracks stored for later use. CDI -PIC discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean dark build up from low prep cooler door gasket.

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. Repair broken base board tile on corner by rest room. Major improvement form last inspection; broken tiles have been replaced and grouting has been repaired.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Plastic food pans wet stacked on drying racks. Separate to allow air drying.

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. 6-502.12 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. Repair floors with loose tiles and missing grouting by fryers. Clean floors under equipment and in prep areas.

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 beef and pork cooling with closed lids-CDI-Lids were removed to aloow for venting

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.-observed wetg stacking on utensils 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.-observed clean utensils stored behind drainboard of 3 comp sink

4-501.11 Maintain equipment in good repair.-Observed gasket on walkin refrigerator cracked

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Observed buildup of debris on reachins outside and inside, clean storage shelving over hot holding unit and above 3 comp sink

6-501.18 Maintain handwashing sinks, toilets and urinals clean.-Clean toilet and urinal

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.-Keep dumpster lids cl;osed

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 under equipment and clean walls

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C-Employee drinks stored on prep sink and prep unit-CDI-Drinks thrown out

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Sticker residue on outside of metal food pans stored as clean. CDI - Pulled to dish area for reprocessing.

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 Cooked hamburger meat cooling in flip top. CDI - Relocated to walk in cooler for rapid cool down.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up from shelves in walk in cooler.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed a couple of employee drinks stored above facility products on dry goods shelves. CDI - Discarded.

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 45F. -P Cooked chicken cooling from last night and still above 45F. CDI - 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 Cooked chicken cooling in a deep portion with the lid on in the low prep cooler. CDI - Discarded due to cooling time violation (see #18).

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up of dust from shelves above to-go bags and register. Improvemnt noted from last inspection.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC's serve safe has expired and no one else present has food protection manager certification. PIC is scheduled to renew certification within the next week.

2-301.14 Wash hands before donning gloves and between gloves uses.-P 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 multiple employees change gloves without washing hands and one employee arrive and begin working without washing hands. CDI - Verbal correction.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Unwashed tomatoes stored above half gallons of milk in walk in cooler. CDI - Cooler rearranged with correct storage order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Hot dogs, chili meat, raw burgers, and raw chicken all holding above 45F in flip top. CDI - All items removed from flip top and placed in walk in cooler fro rapid cool down as flip top was stocked only 1 hour prior. Discontinue use of flip top until repairs are made or unit is replaced.

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 Tomatoes cut at 10:30 and time stamped for 11:30. CDI - Time stamp corrected; follow written procedures.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Thin probe thermometer will not power on. VR - Will return within 10 days to verify correction of violation.

6-202.13 Properly locate mechanical insect control devices. Insect light handing on wall over single service plates. CDI - Light removed.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. One employee wearing a ring and a bracelet while working with food. CDI - Verbal correction.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. A few food containers wet stacked on drying rack. Separate to allow air drying.

4-501.11 Maintain equipment in good repair. Chipping paint and rust on walk in cooler shelves; flip top not holding foods at required temperatures. Replace rusty shelves; repair flip top (see 20).`

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Build up of dust on walk in cooler and walk in freezer fan guards, and sticky residue on wire shelving by can wash. Clean all.

5-205.15 Maintain a plumbing system in good repair.-P Floor drain by ice cream machine backed up and overflowing. CDI - PIC cleared drain and directs the drain line of the ice cream machine back into the proper drain.

6-502.12 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 floors to avoid stopping up floor drains.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee drink stored on prep counter. CDI - Relocated to designated area.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chicken breast in butter sauce hodling below 135F on grill top. Chicken breast was cooked less than 1 hour prior to the inspection and placed in butter sauce that was not up to temp. CDI - Chicken reheated to 165F+.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Sanitizer in three comp sink and bukets for wiping cloths above 200ppm chlorine. CDI - All diluted to acceptable range.

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 Hamburger meat cooling in container with the lid on in the walk in cooler. CDI - Lid removed to all allow heat transfer.

4-501.11 Maintain equipment in good repair. Wire shelving in walk in cooler and dry storage has flaking paint and rust. PIC indicated that replacement shelves have been ordered and should arrive soon.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Build up on wire shelving used to store raw chicken in walk in cooler. Clean.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Green scouring pad stored in hand sink upon entry to kitchen. Relocated.

4-501.114 Maintain sanitizer at correct concentrations. -P Bucket of sanitizer reading at 0ppm chlorine. CDI - Dumped and remade at correct concentration by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Hot dogs and raw burger holding above 45F in flip top 2. CDI - PIC reset breaker to turn unit back on; items returned to below 45F within minutes.

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. Ice scoops stored with handles contacting ice at beverage stations. Reinsert with handles up.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Food pans wet stacked on dish drying racks. Separate to allow air drying.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf One spatula burnt on the end and no longer easily cleanable. CDi - discarded. 4-501.11 Maintain equipment in good repair. Gasket broken on walk in freezer door. Replace.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Ice and remainder of beverage observed to be in handwashing sink at side door area. Operator Stekevia Hall was advised that handwashing sinks may only be used for handwashing. Operator advised that he understood.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P.Food items in prep cooler units observed to not be under temperature control. Operator advised that items had previously been in the walk in coolers and then were brought to be placed on the line make top coolers. Food items were re-checked for correction as operator advised that items were stocked in the coolers approximately one hour prior to inspection. CDI- Operator advised that he would just voluntarily discard the items.

3-501.12 Potentially Hazardous Food (Time/Temperature Control for Safety Food), Slacking - C. One box and one bag of fries observed to be on prep table. Operator advised that the fries were placed there to be used during lunch so that some of the ice would melt prior to being fried. CDI-Operator advised that when slacking a food product, temperature control must still be maintained as item may not sit out t room temperature.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. No ambient air thermometer provided in prep cooler next to the main cook line. Return visit by July 6, 2015 to check for thermometer replacement.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Multiple shaker containers, and squeeze bottles of dry seasonings, oils, and liquid mixes not labeled per the rule. CDI- verbal correction to label all.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Operator assisted periodically with food prep, but did not have on a hair restraint. CDI- verbal correction as hair restraint required at any time assisting with food prep.

4-903.Two stacks of single service to go trays at prep line not protected. CDI- verbal correction to protect/ invert single service items.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf . One cutting board heavily stained and some scarring. CDI- verbal correction to replace cutting board.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee closed personal food items stored on shelving co-mingled with facility item. CDI-storage corrected.

4-302.12 Food Temperature Measuring Devices - PF. A thin probed metal stemmed thermometer shall be provided for taking the temperature of thin massed foods. Observed no thermometer present for taking the temperature of thin massed foods. CDI by instruction.

4-901.12 Wiping Cloths, Air Drying Location - C. All wet wiping cloths shall be stored in sanitizing solution between uses. Observed a wet wiping cloth being stored outside of sanitizing solution. CDI- wet wiping cloth was placed in sanitizer bucket.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Observed black residue on the interior of the ice machine. CDI- black residue was removed from the interior of the ice machine using proper sanitization methods.Observed build up on the interior of the soft drink dispensers by the left cook out line. CDI-soft drink dispenser nozzles were removed and properly sanitized before re-use.

4-901.12 Wiping Cloths, Air Drying Location - C. Observed a wet wiping cloth being stored on the food prep table. CDI- wet wiping cloth was placed in sanitizing solution.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Food contact surfaces shall be cleaned to sight and touch. Observed ice scoop bin with water in the bottom that had some mold growth. CDI by cleaning out ice scoop bin and sanitizing.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. All foods being kept cold shall be at 45F or below. Observed shredded cooked chicken at 51F in prep. cooler line that was being double panned. CDI by removing a pan and placing chicken directly on ice and allowing it to cool down below 45F.

3-501.19 Time as a Public Health Control. Food that is being held on time shall be marked to indicate when the food is removed from cold holding. Observed sliced tomatoes and shredded cheese that were being held on time but did not have a sticker to indicate the start time. CDI by adding a sticker with proper time.

3-501.15 Cooling Methods. Food shall be cooled using rapid cooling equipment. Observed pan of ground beef that was cooling in a cold holding unit. CDI by moving ground beef to the walk in cooler.

3-304.14 Wiping Cloths, Use Limitation. When not in use, wet wiping cloths shall be stored in sanitizer buckets. Observed two wet rags out on tables and not being stored in sanitizer buckets.

4-901.11 Equipment and Utensils, Air-Drying Required. Observed clean pots and pans that were beign stacked wet. CDI by letting each pan air dry before stacking.

Handwashing sinks are to be used for handwashing only. Observed two wiping cloths being stored in the handwashing sink near the cash register. CDI- wiping cloths were removed from the handwashing sink.

All potentially hazardous ready to eat foods shall be cold held at 45F. Observed sliced cheese cold holding at 56F. Cheese had been out of the walk in for approximately 30 minutes. CDI- cheese was placed back in the walk in cooler and brought down to 45F. Observed hot dogs cold holding at 52F in the reach in prep cooler. They had been cold holding for approximately 1 hour. CDI- hot dogs were placed in the walk in cooler and brought down to 45F.

All food utensils shall be stored at least 6 inches off the floor. Observed pots and their lids being stored on the floor. CDI- pots and lids were moved to a shelf 6 inches off the floor.

An effective hair restraint shall be worn at all times by employees working with food to prevent contamination. Observed one employee without a hair restraint. CDI- employee put on a hat.