COOK OUT SOUTH TRYON

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 wire shelves that were spray painted as a means to resurface the shelves. Equipment used to store or air dry equipment shall not be spray painted as a means to resurface. Resurface the wire shelves. REPEAT*** (1 pt)

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 slight accumulation of debris/residue on some of the wire shelves in the WIC. Also observed accumulation of grime on the gaskets of the WIC. Increase cleaning frequency. (0 pts)

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 wire shelves that were spray painted as a means to resurface the shelves. Equipment used to store or air dry equipment shall not be spray painted as a means to resurface. (0.5 pts)

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 accumulation of residue on the wire drying racks above the 3 compartment sink. Also observed the accumulation of residue on the handles of the cooler drawers at the end of the cook line. Increase cleaning frequency. (0.5 pts)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed tongs with slight food residue on the food contact surfaces being stored as clean. -CDI- PIC immediately removed the tongs and placed them in the 3 compartment sink to be W/R/S. Due to severity of the violation, points are not being escalated. REPEAT*** (1.5 pts) 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 .

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed Ice scoop buried in the ice of the ice machine. -CDI- PIC removed the scoop and the affected ice from the ice machine. (0.5 pts)

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 a light fixture on the cook line dripping from condensation build up onto the flip top door beneath it. -CDI- PIC moved the flip top unit over to avoid any possible contamination from the dripping condensation. (0.5 pts)

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf- Observed multiple handwashing violations during time of inspection. -CDI- EHS educated PIC on proper handwashing techniques and corrected violations at time of inspection. EHS recommended that PIC review handwashing with all employees. -0- A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with 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./2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed PIC chewing gum. Observed employee beverage stored on prep table. -0.5-

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed 2 employees wash hands for less than 20 seconds. -CDI- EHS Educated food employees on proper handwashing techniques and food employees rehashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed MULTIPLE food employees wash hands and not use a barrier to turn off the faucet thus recontaminating hands. -CDI- EHS Educated food employees on using a barrier to turn off the faucet and food employees rewashed hands. **REPEAT** -4- 2-301.14 (B) Wash hands after using the toilet room. -P- Observed food employee return from toilet room without washing hands. -CDI- EHS educated food employee on when to wash and food employee washed hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw ground pork stored over vinegar in WIC. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes stored over RTE pickles in WIC. Observed unwashed lettuce stored over RTE sliced cheese in WIC. -CDI- PIC corrected storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. -1.5- **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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in grill and milkshake prep unit above 41F. Observed ambient air of both units above 41F. Refer to temperature chart. Per PIC, grill unit had been unplugged overnight. -CDI- PIC placed items from grill unit in WIC to cool back down and voluntarily discarded items in milkshake unit. Ambient temperatures of both units was at 41F or below by end of inspection. -0- 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- Observed no time stamp for Cole slaw being held on time. -CDI- PIC properly labeled items. -0-

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 multiple squeeze bottles with no labels in prep units. **REPEAT** -2-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC and food employee with wrist watches. -0-

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed ice scoop handle touching ice. -CDI- PIC removed. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. -0-

4-202.11 Multiuse 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 2 cracked multiuse plastic containers. -CDI- PIC voluntarily discarded items. 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. 4-501.11 Maintain equipment in good repair. Observed missing hood panels. Replace. -0.5-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed grease buildup on hood panels. Observed buildup on NFCS of drink machine. Increased and more thorough cleaning frequency recommended. -0-

5-103.12 Provide water under pressure to all fixtures. -Pf- Observed low water pressure at hand sink near door. -0.5- **10 DAY VERIFICATION REQUIRED**

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste bins at handsinks. -0-

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 food splash on walls especially in dish pit area and above prep unit and below hand sink nearest 3-comp sink. Increased and more thorough cleaning frequency recommended. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee keys stored on prep table. -0-

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed food employee wash hands for less than 20 seconds. -CDI- EHS educated food employee on proper handwashing procedures and food employee rewashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.15 Only wash hands in handwashing sink. -Pf- Observed food employee wash hands in prep sink. -CDI- EHS educated food employee on only using the handwashing sink to wash hands and food employee rewashed hands in proper sink. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed 2 food employees wash hands and not use a barrier to turn off the faucet thus recontaminating hands. -CDI- EHS educated both on using a barrier and both properly rewashed hands. **REPEAT** **OVERALL IMPROVEMENT NOTED.** -2-

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signs at bathroom handwashing sink. -CDI- EHS provided PIC with signage. -1-

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed food employee wash hands with gloves on. -CDI- EHS educated food employee on glove usage and food employee discarded gloves and washed hands. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. -0- 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 multiple squeeze bottles with no labels in prep units. **REPEAT** -1-

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf.- Observed several priority violations during inspection and PIC not able to answer questions about TPHC procedures or have much knowledge about foodborne disease. -CDI- EHS coached. -0- Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed 2 food employees and PIC wash hands for less than 20 seconds. -CDI- EHS educated all on proper handwashing procedures and all properly rewashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed several food employees wash hands and not use a paper towel to turn off faucet, thus recontaminating hands. -CDI- EHS educated all on using a barrier to turn off faucet and all rewashed hands. 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P- Observed food employee go from handling raw burgers, change gloves and begin to work with cheese without washing hands. -CDI- EHS intervened and educated employee on when to wash and employee washed hands. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf- Observed food employee use handwashing sink to rinse sanitizing cloth. -CDI- EHS educated food employee on proper use of handwashing sink. **REPEAT** -1-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw burger patties stored over waters. -CDI- PIC corrected storage order. -0- 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- Observed cut melon in shake station drawers above 41F. Refer to temperature chart. Observed ambient air of unit at 59F. Observed hush puppies above 41F at cold drawers near grill. Observed ambient air of unit at 62F. All other items in units were frozen or nonTCS items. -CDI- PIC voluntarily discarded items above 41F. **3DAY VERIFICATION REQUIRED** -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P- Observed several items being held on TPHC with a start time of 10:11a (discard 2:11p). EHS arrived at 3:30p, observation was made at 3:43p. Per PIC, items were just changed out but time had not yet been updated. -CDI- PIC properly time stamped items. **REPEAT** -3- 3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.- Observed some items being held on time not listed on TPHC procedure sheets. -CDI- EHS provided additional copies of TPHC forms. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 cheese quesadillas prepared today cooling in WIC in a plastic container, stacked on top of one another with lid on. -CDI- EHS educated PIC on proper cooling methods and PIC separated items into smaller containers, removed lids and placed items in WIF to facilitate rapid cooling. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple sauce bottles with no labels in prep units. -0-

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 2 dented cans stored with other cans. -CDI- PIC removed items. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with no protective head covering. -0-

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle stored in ice in ice at drink machine station. -CDI- PIC removed. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. **REPEAT** -0.5-

4-501.11 Maintain equipment in good repair. Observed leak at shake station prep unit. Repair. -0-

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 residue/grease buildup on equipment throughout facility. Increase cleaning frequency. **REPEAT** -1-

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 food splash/debris on wall in dry storage area. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored over clean dishes at milkshake pre-prepped cups on shelf near 3-compartment sink. -CDI- PIC relocated items. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf - Observed handsink with wet towel inside sink. CDI- towel removed.

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 TPHC procedures not being followed. No 4 hour time stamp placed on TPHC foods. CDI- PIC voluntarily discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a couple of containers wet stacked in clean dish storage area.

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 residue/grease buildup on equipment throughout facility. Increase cleaning frequency.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drink on top of the prep top counter. CDI - drink was discarded.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees cooking and preparing food with no head coverings. Observed some food handlers without effect beard guards. Provide

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 general cleaning of gaskets are needed throughout.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal cell phone stored on food prep counter top. Store properly to prevent cross contamination.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw beef patties stored above bacon inside the prep unit. CDI - Storage order was rearranged.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed WIC not functioning properly. Observed multiple TCS items ( hotdogs (x4), American cheese, Bacon, chili, shredded cheese (x4) stored above 41F. Observed sliced tomatoes, American cheese, shredded cheese, and cheese quesadilla above 41F inside the prep unit. CDI - All items stored above 41F were placed voluntarily discarded. Maintenance repaired WIC and ambient temperature is holding at 40F. EHS will follow up with 3 day VR on WIC.

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 shaker containers and large container of salt with no label. CDI - Items were labeled.

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

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed handless scoop stored inside salt in container. CDI - Scoop was removed.

4-501.11 Maintain equipment in good repair. Observed rusted shelving inside the WIC.

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

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf. Observed bucket of sanitizer in hand sink. CDI - PIC removed bucket. 6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed hand sink with no soap. CDI - PIC replaced soap. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed three hand sinks with no paper towels. CDI - PIC replaced paper towels.

4-602.11 (C) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code -P. PIC stated that spatulas are sanitized in oil fryers throughout the day. CDI - EHS reminded PIC to take utensils to 3-comp sink and W/R/S every 4 hours or sooner. 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 . 4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup in ice machine around top chute.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed facility holding prep top items on TPHC without written procedures. CDI - EHS provided TPHC template to PIC which was completed during inspection. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered receptacle in employee restroom.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with no CFPM. -1- For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a soiled rag and sponge stored in the hand sink by the employee door entrance. CDI: items removed -1-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a couple in use wiping cloths in 0ppm chlorine sanitizer. -0.5-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee clothing stored on shelf with clean dishes. EHS discussed with PIC and items were moved to designated area for employee belongings. -0-

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 written cleanup procedures for vomit and diarrhea. CDI: EHS provided a paper copy to PIC Mineika. REPEAT VIOLATION -1-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand sink by the drive through window. CDI: paper towels provided. -1-

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 facility does not have written cleanup procedures for vomit and diarrheal events. CDI: EHS provided a paper copy to PIC Mineika. REPEAT VIOLATION -0.5-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw bacon stored on top of milk. CDI: items rearranged. -1.5-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 chili hot holding at 127F. PIC stated it has been there since 9AM this morning. CDI: voluntarily discarded. -1.5-

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 facility does not have a written cleanup plan for vomit and diarrheal event. CDI: EHS discussed with PIC and emailed a copy of a cleanup plan to email on file. -0-

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee double gloved when touching raw burger patties, removing the outer soiled gloves and then donning on new ones without washing hands. CDI: EHS intervened and explained the importance of no double gloves and had employee wash hands. -2-

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety Observed facility's thin probe thermometer showing 10 degrees above when calibrated with EHS's thermometer. VR within 10 days to ensure facility has an accurately calibrating thermometer. -0.5-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping cloths in chlorine sanitizer with a concentration of 0ppm. CDI: PIC added more chlorine and the concentration is now 50-100ppm. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans wet stacked. Recommend to air dry fully before stacking. REPEAT VIOLATION -1-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with no certified food protection manager certification. -2-

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 food employee washed hands and recontaminated hands when turning off the faucet without a barrier. CDI: EHS intervened and watched employee rewash hands correctly and turned off faucet with barrier. -2-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink by the drive through with ice, soda splash, and remnants of dairy product in the sink. Ensure only handwashing is being done at handsink. -1-

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black buildup at the chute. Clean as often as needed to prevent buildup. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed top pieces of grilled chicken hot holding at the flat grill at 109F. PIC stated it was just done and put on there about an hour ago. CDI: PIC flipped and stirred the grilled chicken pieces to ensure all pieces are 135F. -0- no points today due to everything else hot holding was 135F or above.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sani bucket by the drive through with a concentration of 200 ppm. CDI: employee diluted to 50-100ppm. EHS verified before end of inspection. -0-

3-501.13 Use approved thawing methods. Observed a box of frozen fries thawing on the counter in room temperature. CDI: EHS educated PIC on methods of thawing. PIC brought back to walk in cooler to continue thawing. -0.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal and plastic pans wet stacked on clean shelf. -0.5-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed both lids of ice containers at the drink dispensers with black and brown/tan buildup. Clean as frequently as needed to avoid buildup and contamination on ice. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster sliding door open. Maintain all lids and doors closed to avoid harborage of insects and/or rodents. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing bracelets while preparing food. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food, working with equipment, and cleaning utensils while not wearing a hair restraint. -0.5 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food residues and splash on shelving, flip top coolers, and around griddle. Recommend higher frequency and more thorough cleaning. -REPEAT- -0.5 points-

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 food splash and residues on walls above flip top coolers in food prep areas. Observed soil and residues around hand washing sinks. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored on top of flip top cooler at prep line. Designate an area for the storage of employee drinks, food, and possessions away from equipment, customer food, and utensils. CDI - Drink was removed. -0.5 points-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC was not able to provide a copy of CFPM certificate during inspection. -REPEAT- -2 points-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed metal pans and fry baskets stored as clean with heavy build up of food debris, residues, and tape still applied to surfaces. Thoroughly wash, rinse, and sanitize food contact surfaces and utensils before storing. CDI - PIC moved metal pans and fry baskets to three compartment sink to be washed, rinsed, and sanitized. -1.5 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken and hot dogs with temperatures of 45F and 47F stored in flip top cooler. Items were over stacked in flip top which did not allow cold air to circulate around items. CDI - PIC voluntarily discarded hot dogs. Raw chicken was moved to ice bath where it rapidly cooled to 40F. -REPEAT- -3 points-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed opened package of hot dogs stored in flip top cooler without date mark. PIC stated that hot dogs were opened day prior. CDI - PIC voluntarily discarded hot dogs. -0 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy build up of food and debris on rear of flip top coolers and on floor of walk in freezer. Recommend higher frequency and more thorough cleaning. -0 points-

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 heavy build up of food debris, residues, and splash on shelving and walls above food prep sink. Recommend higher frequency and more thorough cleaning. -REPEAT- -0.5 points-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC had a CFPM certificate with an expiration in April of 2020. Immediately effective, May 27, 2020, and until this memorandum is rescinded or replaced, establishments with a Person in Charge (PIC) present with a CFPM certificate that has expired since March 1, 2020, should be marked OUT and assessed zero (0) points on the inspection form. -0 points-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed sanitizing cloth stored in handsink near take out window and observed ice dumped in hand sink closes to rear exit. CDI - PIC removed items from hand sinks and a conversation was had about proper use of hand sinks and hand washing procedures. -1 point-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked bbq at 46F and cut melon at 47F in walk in cooler. CDI - PIC stated items were prepared approximately 4 hours prior to inspection but did not know why items were about 41F. PIC voluntarily discarded items. -1.5 points-

4-502.11(B) Provide accurately calibrated thermometers. -Pf Observed walk in cooler with external thermometer reading a temperature of 49F throughout inspection. Ambient air temperature inside walk in cooler measured 44F at beginning of inspection but reduced to 41F. CDI - PIC placed an internal thermometer inside walk in cooler and called a technician to address thermometer issues. A VR is scheduled for 8/13/2020 to check status of walk in cooler temperatures. -0.5 points-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer wiping cloths stored in hand washing sink and on edge of sanitizer bucket. CDI - PIC moved sanitizer wiping clothes to sanitizer buckets. -0.5 points-

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed hand washing sink near dish pit with heavy black build up and soil. Recommend higher frequency and more thorough cleaning. -0 points-

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 soap and paper towel dispensers throughout establishment with heavy soil and food residues. Recommend higher frequency and more thorough cleaning. -0 points-

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee without gloves touching face and mouth area then proceed to don gloves. CDI - Employee was asked to wash hands before donning gloves and conversation was had with PIC about when to wash hands and proper handwashing technique. 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 employee wash hands without using a barrier to turn off faucet. CDI - Employee was asked to re-wash hands. -2 points-

3-501.13 Use approved thawing methods. Observed containers of BBQ in three comp sink partly submerged in non running water with a temp of 55F. Items were still frozen during inspection. CDI - PIC moved items to walk in cooler to thaw. -0 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed single box of chicken tenders on floor of walk in freezer. CDI - PIC placed box of chicken tenders on shelving. -0 points-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed three employees working in food preparation without hair restraints. -0.5 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored about RTE foods in walk in cooler. Observed employee jacket on top of packaged hamburger buns. CDI - PIC moved items to designated employee storage area near dish pit. -0.5 points-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Certification could not be located.

5-202.12 Provide at least 100F water at handsinks. -Pf All hand sinks in the kitchen are holdingat 88-94F. Return visit required to ensure at 100F or higher.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken in cold drawer at 44F. It was iced during inspection and reached 36F. Rest of cooler is holding properly.

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 one prep unit without time stamps. They are using one time stamp for both prep units. Must begin to time stamp both units. Lettuce needs to be added to the TPHC form. Emailed the template. Return visit required.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Thermometer could not be located. Return visit required.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Sani bucket was reading slightly low on chlorine. Refilled to proper concentration.