COOK OUT #66

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed a plastic insert container to be stored in the basin of the handwash sink adjacent the ice machine. CDI - Insert container removed and placed at 3 compartment sink to be W/R/S.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed the interior surfaces of the ice machine at the drive thru window to have accumulations of grime. REPEAT.

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 none of the items that are held on TPHC at the cookline to be properly time stamped at the start of the inspection. All items are brought up to the cookline to begin the 4 hour TPHC hold between 10-10:30am. CDI - PIC time stamped all items for discard.

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 3 large containers of cut lettuce to be cooling at a rate of 0.0 degrees/min in the WIC. The bins were observed to be stacked on top of one another with lids on, restricting the cold air flow from properly flowing around the product. CDI - PIC removed lids and unstacked all containers to allow for adequate air flow around the products. 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 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. - Observed a metal spoon that is used to school out coleslaw at the cookline to be stored with its handle in direct contact with the food inside. CDI - Handle removed.

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 packages of to go bags to be stored on the dry storage racks opposite the cookline with visible food debris/grime on the bottoms of the bags. REPEAT. - Observed all stacks of single service to go boxes and hot dog boxes to be stored with their food contact surfaces face up throughout the cookline, allowing for the possible contamination of the food contact surfaces.

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 the metal dry storage racks throughout the kitchen, the refrigerated drawers at the flattop grill and the fryer stations, and the interior of overhead bun storage drawers at the cookline to all have accumulations of food debris/grime. REPEAT.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed the sliding doors to both dumpsters to be opened at the time of the inspection.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed the interior surfaces of the ice machine at the drive thru window to have accumulations of grime.

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 a deep metal insert container of prepped cheese quesadillas in the WIC at temperatures of 44-49F. PIC stated that it was the leftover ones from the night prior that have been in the WIC overnight since they had a slow night. Container was observed overcrowded and with the lid on not allowing for the quesadillas inside to cool down properly. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - Observed the insert container of chili meat (chopped up burgers from the day before) in the small cookline opentop to not have a date mark on the container. CDI - PIC date marked container. 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 .

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 the facility using an opened package of hot dogs that was from the day prior and previously held using TPHC. PIC stated that the hot dogs were used last night and upping further questioning it was discovered that they hold the hot dogs in the small opentop using TPHC And are changed out every 4 hours with all other opentop items at the cookline. Hot dogs observed on the TPHC procedure as well. CDI - PIC 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 cases of shake toppings/mix ins such as Oreo crumbles and nilla wafers to be stored directly beneath the electronic bug zapper on the wall opposite the cookline opentop. CDI - Cases of shake mix ins moved from beneath the bug zapper.

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 a heavy accumulation of food debris/grime in the interior and sliding door tracks to the bun cabinets over the cookline opentop as well as on the racks in the WIC.

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 walls inside the WIC to have accumulations of food debris/grime.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed corn dogs and chicken filets in cold drawers under heat lamp and raw chicken and raw burgers in cold drawers under flip top unit above 41F. CDI-PIC voluntarily discarded items and will use emergency TPHC until units are fixed. Flip top unit had reading of 33.5F and ensure that unit is not set so cold that the fans potential freeze. VR within 3 days to check for cold holding status of all cold drawers. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed one bottle of unlabeled cleaner in a spray bottle. CDI-PIC discarded chemical.

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 pre-cooked pork slowly cooling in WIC at 49F that was placed into WIC around 11 am. CDI-PIC placed items into WIF to rapidly cool. WIC was in defrost upon arrival. 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. Observed multiple plastic containers wet stacked on drying rack above 3 compartment sink. PIC set aside dishes to air dry. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. *Observed - 2 flys flying near dish area and a moth on can in dry storage area.

*REPEAT* 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. *Observed - Metal and plastic containers wet stacked on clean dish rack above 3 compartment sink. *CDI - PIC Pyramid stacked dishes to allow for proper air drying.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. *Observed - Dumpster doors left open. *CDI - PIC closed dumpster doors.

*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 - WIC vents with dust build up in need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris on cleaned dish covers in dish drying area. CDI. PIC removed to be washed. repeat 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed chemical sprays bottles with chemicals in it stored directly above to go sauces. CDI. PIC removed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of frozen food item stored directly under the prep sink with water dripping on it. CDI. PIC removed.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored in solution at 0ppm chlorine. CDI. PIC replaced the solution.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of cleaned dishes. CDI. PIC removed. 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 cleaning needed on vents in the WI cooler and on floors under cooking equipment.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towel in paper towel dispenser upon arrival. CDI-PIC refilled paper towel dispenser.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple tongs with food debris that were stored as clean by drying rack that PIC stated were cleaned the night before. CDI-PIC moved utensils to 3 comp sink to be rewashed. 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 .

3-501.14(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 shredded chicken that was reheated at 10:30 per PIC and temped at 83F two hours after being reheated and was stored inside prep top. CDI-PIC voluntarily discarded item. EHS and PIC discussed after reaching 165F, to leave the shredded chicken on the grill and maintain above 135F or to bring into WIC to cool below 41F. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed hot dogs in prep top as well as several TCS foods above 41F in WIC, shredded cheese in an ice bath by prep unit for prepped quesadillas (see temp chart). WIC and WIF doors were both open upon arrival for inspection as PIC was putting away a delivery made prior to EHS arriving, WIC had an ambient temperature of 39F. CDI-PIC removed lids to TCS items to allow the to cool back down below 41F. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed bottle of degreaser without a label. CDI-PIC added label to container.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed cut lettuce cooling in lowboy of prep unit and cut lettuce and watermelon cooling in WIC without rate changes in large, covered plastic containers (see temp chart). CDI-PIC removed lids to allow for maximum transfer of heat. EHS and PIC talked about rearranging WIC to move candies used for milk shakes towards the front of WIC and to move prepped lettuce, tomatoes, watermelon, and other TCS items towards the back of the WIC, uncovered, for the best possible cooling rate. 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. Observed several metal containers wet stacked from the night before. PIC separated containers to air dry.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed to go containers by prep top that were not inverting and exposing the food contact side of the containers.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed cardboard dumpster without drain plug.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed multiple food employees wash hands and turn off faucet with bare hands. CDI-EHS informed PIC and hands were rewashed.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee pick up dropped bag of hamburger buns off the floor and continue towards the cook line without a glove change. CDI-Food employee discarded gloves and hands were washed before donning new gloves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cold drawers for raw beef patties and raw chicken holding above 41F. PIC moved foods to WIC to cool and will take those items when ordered from the WIC. VR within 3 days to check cold holding status of the raw meat drawers. 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 .

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 clean spatulas stored in crevice between drying rack and the wall of 3 compartment sink. Utensils were set aside to be rewashed.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving through out WIC and WIF. EHS spoke with PIC about repainting or replacing rusted shelving.

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 chili cooling from 57F to 51F in 1.5 hours in a deep, plastic container, however chili is still has cooling time left to reach 41F. CDI- PIC portioned out chili in smaller containers and stuck them in WIF to rapidly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing Observed multiple stacks of containers wet stacked. PIC separated out stacks to allow containers to air dry.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving throughout WIC and one rack inside WIF. Repeat. 4-501.11 Maintain equipment in good repair. Observed broken metal prep top lid used to cover milkshake toppings and water pooling in the bottom reach in section of main prep unit.

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 buildup along the sides of the main grill and in between the grills and the fryers. 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 broken tile on the floor in front of the grill and broken baseboard tile in the WIC underneath the shelving used to store raw chicken. PIC stated that repair order for tile has been scheduled prior to inspection. 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 minor, dark buildup in the back corners of the WIC on the walls and minor buildup on the fan vents inside the WIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Corndogs, hotdogs, sliced cheese, burgers above 41f. See temp chart. CDI PIC voluntarily discarded items. Repair person came to work on Grill prep unit while EHS was present. Will need to replace unit.PIC will use WIC and bring out small portions of food .EHS will return in three days. 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 package of hotdogs open from previous day. No date. CDI PIC labeled Package of hotdogs For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent 4-501.11 Maintain equipment in good repair. Observed grill prep unit nit cooling ambient temp was 56f called in repair person while EHS was present. Repair technician told EHS The unit needs to be replaced. EHS will return in 3 days cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.Observed rusting on shelves in WIC

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 tape stuck to inside of pans. CDI PIC Moved to 3 comp sink to w/r/s. Also observed build up on hood that leaked on EHS. CDI PIC Wiped hood down.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed evidence of establishment using hand sink as dump sink, observed sticky residue in basin of sink where employees have been dumping beverages. CDI - PIC cleaned and rinsed hand sink, and educated employees on only using hand sinks for hand washing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed food residue in pans stored as clean. Observed pans with tape/date label residue in/on pans stacked together transferring sticky residue to interior food contact surface of stacked pans. CDI - Pans were moved to 3-compartment sink to be cleaned properly. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink build up in shoot of ice machine. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet. CDI - PIC separated pans and placed on the 3-compartment sink.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed boxes and bags of garbage on the ground in the dumpster area. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster with no drain plug.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up in shoot of ice machine and air vent of ice machine with large amount of dust build up.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods at 44F In WIC. Ambient air is 45F. CDI PIC moved unopened TCS food to freezer and voluntarily discarded opened and prepped TCS foods. Facilities WIC is not working properly. Maintenance is onsite and has adjusted the temperature of the WIC. EHS verified that WIC ambient air temp is 41F and is still dropping. Observed hushpuppies and corn dogs above 41F in Prep drawer. CDI PIC voluntarily discarded Advised PIC to keep a temperature log for WIC. REPEAT 3 day verification needed 2-3-23 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 .

3-403.11 (A),(D) Reheat all TCS foods to 165 F within 2 hours if food is to be hot held until service. - P. Observed burgers and grilled chicken at < 135 F since 7 am, confirmed by PIC. Refer to temperature chart. CDI - Products voluntarliy discarded.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F 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 various TCS foods > 41 F inside walk-in cooler and reach-in units. Refer to temperature chart. Upon further investigation, it was discovered that the facility’s walk-in cooler was malfunctioning and not able to maintain products at safe temperatures since early morning. CDI - Products from previous day’s services voluntarily discarded, all other foods transferred to walk-in freezer. FACILITY IS VOLUNTARILY CLOSED AND HAS MAINTENANCE ONSITE FOR REPAIRS TO WIC.***3-DAY VERIFICATION REQUIRED.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead insects trapped inside ceiling panel at back entrance and on floor inside walk-in freezer.

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 hood system with heavy greasy build-up.

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 x2 damaged floor tiles at cook line. Repair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed x2 employee sweaters stored on soft drink syrup containers across from walk-in freezer. 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 co-mingling with retail foods on shelving unit inside walk-in cooler.

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 Observed no CFPM on site.

2-102.11 (C ) (2), (3), (17) 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 employee health process and procedures. -Pf Observed employee health policy without all necessary information. CDI- Sent to PIC.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no vomit/ diarrhea plan. CDI- EHS sent plan to PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hamburgers in cold drawer holding above 41F. Observed hotdogs and ground beef in the prep top holding above 41F. Observed lettuce in low reach in holding above 41F. CDI- Items placed on ice. Lettuce placed in the walk in cooler.

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 Observed no time procedures for items held of TPHC. CDI- TPHC filled out on site.

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

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed handle of scoop in the ice machine. Observed handle of scoop stored in the sugar.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the clean dish storage area.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout throughout. Observed floors in need of cleaning under the grills. Observed wall area in need of cleaning near the 3 comp sink.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. OBSERVED no certified food protection manager on site. REPEAT.

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 queso meat, hot dogs, bacon and burgers and raw bacon in the walk in unit all not cooling with methods that will rapidly reduce the temperature. CDI. Ice bags were placed on items, items were moved to walk in freezer and lids were removed. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. OBSERVED wet stacking to clear pans by 3 comp sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. OBSERVED cleaning needing to be done to shelves at quesadilla station, surface and crevices above prep unit where bread is stored, and surfaces of other equipment.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. OBSERVED doors open to waste containers. Employee went out to shut the doors.

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 needing to be done to walls in the 3 comp sink area. Black build up above 3 comp sink. REPEAT.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. OBSERVED no certified food protection manager on site of inspection.

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 tightly stacked lettuce in containers in the walk in cooler with a tag reading 10:36am. Lettuce did not meet cooling time of four hours. CDI. PIC discarded lettuce.

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 all items on make table without a time stamps. CDI. PIC added proper times to items.

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 stacked lettuce in two containers in the walk in cooler. CDI. PIC discarded items. 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 in the walk in freezer need to be cleaned. 6-501.12 Cleaning, Frequency and Restrictions - C OBSERVED build up on shelves in walk in cooler

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. - OBSERVED large containers of lettuce, metal containers of chili cooling in the walk in cooler with lids on top of them. CDI. PIC placed items in the walk in cooler and removed the lids to rapidly cool the items. Also observed lettuce and overstacked tomatoes cooling in the flip top. CDI. PIC removed items from flip top and rapidly cooled these items in the freezer. -0.5 pts.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw bacon stored above bologna in walk-in cooler. CDI- items were reversed. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw beef patties, cooked ground beef, hotdogs, and raw chicken breast were stored above 41 F in prep unit. Prep unit is running at 30 F. According to management, items were in unit for 2 hours. CDI- items were placed in walk-in cooler and allowed to chill. REPEAT.

3-307.11 Protect food from contamination sources not specifically noted by code. Remove glue fly stick from above back door. Glue strip is near prep station, but no food was being prepped at the time. CDI- Glue strip was removed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior of grill, shelfing and prep cooler doors in kitchen area.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean black substance from walls of walk-in cooler. Clean debris from floor in walk-in freezer.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw bacon being stored over milk in walk in cooler. CDI food items were rearranged as needed. -1.5 points.

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 Cole slaw was discarded due to not cooling to 41 within 4 hours. Gave education on better cooling methods. 0 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw bacon, raw beef patties and raw chicken was cold holding >41F in cold hold unit near grill station. Observed cheese,lettuce,tomatoes and other tcs foods cold holding on flip top and inside 2 door unit. Also observed vanilla mix cold holding in ice cream machine at 50 degrees F. VR/CDI- Repair operator is onsite servicing cold hold unit. All other out of temp foods were placed on time and some were placed to cool and store in walk in. Will make a return visit. -1.5 points.

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 large containers of lettuce and chili mix stored in walk in cooler with lids on stored on top of each other.CDI- food items were ventialited and placed in freezer for better cooling methods. REPEAT - 1 point.

4-501.11 Good Repair and Proper Adjustment-Equipment - Repair damaged cold hold units in facility. Replace rusted shelving inside of walk in cooler. 0 points.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on prep table. CDI drink was removed during the inspection.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee fill cup with water at handsink. Ensure to use handsinks for handwashing only. CDI EHS redirected employee to use 3 comp sink.

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 facility not discarding quesidillas (cheese, beef, and chicken), cheese slices, ground beef, and chicken at the end of 4 hours. Observed multiple begin times on food items on TPHC with no clear indication of which food items have been discarded and replaced. CDI EHS discussed TPHC with the PIC and PIC voluntarily discarded all food items on TPHC held past 4 hours or labeled twice with different begin times.

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 4 large and covered plastic containers of cut lettuce cooling and 3 covered containers of chili base cooling in the walk in cooler. CDI EHS discussed proper cooling methods with the PIC and PIC placed lettuce in smaller portions and cooled lettuce and chili base in the walk in freezer. Repeat violation.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed one dented can stored with other cans on the dry storage shelf. Ensure to designate an area for dented cans. CDI PIC labeled can as dented and placed in a designated area to return for credit.

3-304.14(B) Hold in-use wiping cloths in sanitizer at proper concentration between uses. Observed 2 chlorine sanitizer buckets at 0 ppm. Ensure to maintain chlorine sanitizer at proper concentrations.

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 Observed rubber spatula melted and torn on FCS side. CDI PIC voluntarily discarded rubber spatula.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw chicken and sliced cheese above 45F (see temp chart). PIC stated that flip top unit just shut off and items were pulled from the walk in cooler at 9 AM and placed in the flip top unit. CDI PIC voluntarily discarded open bag of raw chicken and sliced cheese. Unopened bags of chicken were placed on ice, and PIC plugged in unit.

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 large portion of cut lettuce cooling in plastic containers and chili base cooling with lids on, stacked. CDI PIC removed lids on cut lettuce and chili to cool properly. Repeat violation.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed a broken thermometer in the facility. Verification required in 10 days.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee actively prepping food without a hair restraint.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-food contact surface of multiple plastic containers with sticker residue. Ensure to properly wash, rinse, and sanitize.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drink on prep surface. CDI drink was removed during the inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed chopped chicken cooling in fip top unit and prepped lettuce cooling in large tubs with lid on. CDI- Chicken dumped on a sheet tray to finish properly cooling. Lid removed from lettuce with active stirring/tossing to take place.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. One bottle of coffee for milkshakes not labeled. Labeled.

3-304.15(A) Single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -P Employee on grill put raw burgers on grill and proceeded to handle RTE food without changing gloves. CDI- Employee told to discard gloves when handling raw food. Employee discarded gloves and washed hands.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Front ice machine with some black build up. Clean ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Chicken, chili, and hot dogs in flip top not holding temp. (see chart). Unit does not appear to be working. Facility will only hold food in unit of it is in an ice bath. Facility will put in a maintenace report for unit. VR. CDI- Chili discarded, all other foods cooled down in WIC. REPEAT

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

4-501.11 Maintain equipment in good repair. Flip top unit not working (see # 20). Also, reach in drawer has torn gasket. 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 Spatula damaged. CDI- Spatula discarded.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Many NFCS areas in need of cleaning. Facility has a lot of stickiness possibly attracting flies. Clean. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one unit not holding foods below 45F (see chart). Thermometer in unit was read at 55F. PIC stated there was a breaker trip in outlet and he re-set plug. About 15 minutes later thermometer read 48F. CDI- Chili meat was discarded while other foods were cooled down in an ice bath. Unit temp. came down and burger patties were recorded at 40F.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed bleach too strong at >200ppm. CDI- Sanitizer discarded

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed food residue build-up in interior of reach in drawers, crevices of gaskets, and shelves.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Door to dumpster was open. CDI- Door closed.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine collecting buildup on top of ice bin.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed chicken nuggets (precooked) final cook temperature 114 to 140F. CDI - discarded by operator

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 Operator stated that tomatoes are not necessary held at 45 or below prior to TPCH. CDI - corrected process for tomatoes, will be refrigerated prior to placing on time, temperatures will be taken to ensure proper temperature at time of removal from temperature control. See rule 3-501.19 B.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one wiping cloth not in sanitizer bucket at prep area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sliced American cheese and ground chopped burger inside flip top cooler > 45F (see temp chart). CDI - cheese placed on ice for rapid cooling and chopped burger transferred to shallow pan and placed inside walk-in cooler.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen. Facility receives regular pest control once every other week.

General Comment - 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 fan covers inside walk-in cooler.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -P Observed food debris left on slicer stored on shelf under prep table used to slice onions. CDI - slicer removed and stored at 3-comp sink for recleaning.

7-201.11 Store toxic materials to avoid contamination. -P Observed glass cleaner spray bottle stored at drive thru area above prep surface next to shake machine. CDI - bottle relocated and stored at designated chemical shelf.

(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 chopped burger and chicken used for Quesadillas cooling in flip top coolers. CDI - food removed and stored in walk-in cooler to properly cool.

General Comment: 4-501.11 Maintain equipment in good repair. Observed torn gaskets on fry cooler and walk-in. On order

4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer bucket @ drive thru 0ppm. CDI - sanitizer was changed out to proper concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed food items inside flip top cooler at grill line > 45F (see temp chart). CDI - all items moved to walk-in cooler to rapid cool. Service order called in during inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies inside kitchen and 1 fruit fly.

4-501.11 Maintain equipment in good repair. Observed condensation leaks inside bottom of flip top reach-in cooler and fry cooler. Service order called in during inspection for both coolers.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a thermometer probe with dried food debris on it and an ice scoop holder with debris inside the bin. CDI- items set aside for recleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several foods in a flip top reach in cooler that were above 45F (see chart). CDI- foods were placed into the walk in cooler for recooling.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one bottle of degreaser with a worn off label. CDI- label added.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans above the 3 compartment sink.

4-501.11 Maintain equipment in good repair. Observed 4 torn cooler gaskets.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grease buildup on the clean equipment storage shelving on the left side of the 3 compartment sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken filets stored on the grill below 135F (see chart). CDI- chicken was reheated to above 165F (see chart).

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no functioning thermometers on site at the beginning of the inspection. CDI- PIC had obtained a thermometer before the inspection was completed.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two wet wiping cloths stored on counter tops while not in use.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed greasy equipment shelving above the 3 compartment sink and mold growth on the shelving in the walk in cooler.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one tea nozzle stored clean with residue on it. CDI by recleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed hamburgers stacked too high in the flip top cooler that were above 45F (see chart). CDI by removing top layer of hamburgers and placing them in the walk in cooler for rapid cooling.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of degresaser not labeled. CDI by adding a label. 7-207.11 Store labeled, employee medications to prevent contamination. -P Observed employee medicine stored on the top shelf over food in the walk in cooler. CDI by relocating medicine to the bottom shelf.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several wet stacked pans over the 3 compartment sink.

4-501.11 Maintain equipment in good repair. Observed leaking spray bar at 3 compartment sink.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed dust buildup at ventilation inside walk in cooler.

2-102.11 Demonstration - C. At least one person with managerial duties shall have an ANSI certificate and be on site during all hours of food preparation. Observed no one on site with ANSI certification.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Chlorine sanitizing solutions shall be between 50-200ppm. Observed two sanitizer buckets at 0ppm with murky water in them and dirty wiping cloths. CDI by dumping and refilling at proper concentration.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Potentially hazardous foods being held cold shall be maintained at 45F or below. Observed raw beef patties in a reach in cooler unit at 47F. CDI by relocating to walk in cooler to cool back to 45F.

3-304.14 Wiping Cloths, Use Limitation - C. When not in use, wet wiping cloths shall be stored in sanitizer buckets. Observed 3 wet wiping cloths stored on countertops.3-304.14 Wiping Cloths, Use Limitation - C. Sanitizer buckets shall be free of visible debris. Observed two sanitizer buckets with murky water and soiled rags in them.

4-901.11 Equipment and Utensils, Air-Drying Required - C. After washing, rinsing, and sanitizing, equipment and utensils shall be air dried before being stacked. Observed 5 plastic containers stacked while wet.

2-102.12 Certified Food Protection ManagerAt 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.

2-301.12 Cleaning ProcedureUse proper handwashing procedures when washing hands. Observed 1 employee turn off faucet with their bare hands after handwashing. CDI by instruction, improvement made since last inspection.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationStore raw food below ready-to-eat food. Observed raw bacon stored above pre-cooked pork in walk-in cooler. CDI, operator relocated food for proper storage.

7-102.11 Common Name-Working ContainersLabel working containers of poisonous or toxic substances by common name of material. Observed 1 spray bottle of degreaser not labeled at chemical storage area. CDI, operator labeled spray bottle.

3-501.15 Cooling MethodsUse proper methods to cool food. Observed chili and chicken cooling in a covered containers in walk-in cooler. Observed ground beef cooling in flip top unit. CDI, operator removed cover slightly on chili and chicken and relocated ground beef to walk-in cooler to rapidly cool.

3-302.12 Food Storage Containers Identified with Common Name of FoodFood ingredients that are not easily identifyable shall be labeled by common name of food. Observed 1 container of salt not labeledy. CDI, operator labeled container properly.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringStore clean utensils in a clean, dry place after cleaning. Observed several utensils stored in splash zone of sink hanging from shelf and soiled with debris. CDI, utensils relocated for cleaning.

4-501.11 Good Repair and Proper Adjustment-EquipmentKeep equipment in good repair. Observed rusty shhelving on shelving above 3 compartment sink.4-202.11 Food-Contact Surfaces-CleanabilityMultiuse food contact surfaces shall be free from breaks, crevaces and be easily cleanable. Observed a damaged fryer basket at grill. CDI, operator removed fryer basket from use.