BOJANGLES` #44

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. 1 sanitizer bucket observed on floor in biscuit station area. Keep wiping cloth buckets at least 6 inches off the floor. 0 pts.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Stack of metal pans stacked while still wet above 3-compartment sink. Allow utensils to adequately air dry before stacking. 0 pts.

4-501.11 Maintain equipment in good repair. Small sandwich cooler insulation is exposed in lid area and needs to be repaired or replaced. Gaskets torn on biscuit cooler doors and on walk-in cooler door. Wood exposed on frame of walk-in cooler door. Repair/replace listed equipment. REPEAT

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean shelves, outsides of cooking equipment, outside of soda machine, and all other non-food contact surfaces of equipment. Clean nonfood contact surfaces more frequently. 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. Clean floors and walls in prep areas where grease is beginning to build up. Clean physical facilities more frequently. 0 pts.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Employee observed putting raw sausage on grill with gloved hands. Employee then handled pan to put Hashbrowns in with same pair of gloves on hands. Employees must discard gloves when switching from working with raw animal foods to ready-to-eat foods. CDI - Employee educated and she discarded gloves and washed hands.

4-501.11 Maintain equipment in good repair. Gaskets torn on doors of coolers on line. Small sandwich cooler lid needs to be replaced. Wood exposed on inner frame of walk-in cooler door. Repair/replace listed equipment.

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. Clean shelf above 3-compartment sink. Clean inside upright freezer near fryers. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 2 pans of raw chicken were stored on shelf above box of macaroni in walk-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Raw chicken moved to bottom shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Soda nozzles in dining room had heavy buildup on them. Clean soda nozzles more frequently. 0 pts.

4-501.11 Maintain equipment in good repair. Gaskets on biscuit cooler doors are torn and need to be replaced. REPEAT

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC does not have active ANSI food protection manager certification. PIC must have active ANSI food protection manager certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC could not provide employee health policy. Employees must be informed of their responsibility to report the “big 5” symptoms and “big 6” illnesses to the PIC. CDI - PIC e-mailed sample health policy to use. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Employee went from breading raw chicken to pulling up basket of cooked chicken with the same pair of gloves and without washing hands. Employee also touched thermometer with gloves that touched raw chicken and put it back without sanitizing or cleaning it. Employees must wash hands when switching from preparing raw animal foods to ready-to-eat foods. CDI - Employee educated and he discarded gloves and washed hands.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Employee used same pair of gloves to bread raw chicken as he did to touch thermometer and pulled up basket of cooked chicken with gloves that he used to touch the raw chicken. Employees must discard gloves when switching tasks, such as switching from raw animal foods to ready-to-eat foods. CDI - Employee educated on cross-contamination and he discarded gloves and washed hands. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Some older dented pans had grease buildup in the dents of the pan. Utensils and food-contact surfaces shall be cleaned to sight and touch. CDI - Pans put at 3-compartment sink to be re-washed. 0 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Pan of chicken poppers measured 115-136F and pan of chicken fillets measured 125-130F in hot holding. TCS foods in hot holding shall measure at least 135F. CDI - Chicken reheated to above 165F and placed back in hot holding. 0 pts. 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 .

3-307.11 Protect food from contamination sources not specifically noted by the code. Containers of tea were observed in middle vat of 3-compartment sink with dirty dishes in the vats on either side of the middle vat. Do not use 3-compartment sink to prepare tea. Keep dirty utensils separate from food and tea. CDI - PIC removed containers of tea.

4-501.11 Maintain equipment in good repair. Torn gaskets on biscuit cooler doors. // 4-502.11(A) Maintain utensils in good repair. Some metal pans have dents in them and make them difficult to clean. Biscuit rolling pin is cracked and needs to be replaced. 0 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. Grease buildup on ventilation hood. Shelves above 3-compartment sink need to be cleaned. Grease buildup on outsides and sides of cooking and hot holding equipment. Clean these areas more frequently. Different areas need to be cleaned from last inspection so kept at half credit. REPEAT

5-205.15 Maintain a plumbing system in good repair. Leak at faucet at mop sink. Repair leak. 0 pts.

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 floors underneath and behind equipment. Clean black buildup behind 3-compartment sink. Clean mop sink. Dust accumulating on walls in some areas. REPEAT

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. OBSERVED HAND sinks used to store phones and chargers. CDI. PIC removed.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed chemical buckets stored directly on prep tables with chemicals in the buckets. 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 food items stored directly on the floor with standing water. CDI. PIC removed

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC and food employee with no protective head covering. -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 build up on cooking equipment and oil splashes around and also observed build up on shelves in WI. Repeat

5-205.15 Maintain a plumbing system in good repair. Observed water leaks on the floor. Needs to be fixed.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on floors in the kitchen area and also standing water on the floors at the back. Repeat ***improvement from last time.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed sausage HH at temperatures below 135F. CDI. PIC voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored in sanitizer solution at 50ppm quart solution. CDI. PIC replaced the solution. REPEAT

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on cooking equipment and oil splashes around and also observed build up on shelves in WI. 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 build up on floors in the kitchen area and hood system. Repeat ***improvement from last time.

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 no one in the facility with knowledge of food borne illness. CDI. Education was provided and also paper work given to the facility.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed no written procedure for responding to a vomit and diarrheal clean up event. CDI. Provided PIC with education and paperwork to be posted. For more information 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 all the food in the WI completely out of temperature. CDI. PIC voluntarily discarded. Unit was repaired and temperature dropped to less than 38F. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored in sanitizer solution at 50ppm quart solution. CDI. PIC replaced the solution

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 stored with handle directly touching the flour. CDI. PIC removed.

4-501.11 Maintain equipment in good repair. Observed WI cooler unable to hold food at 41F and below. CDI. Unit was repaired.

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed very dirty wash solution at 3 comp sink. CDI. PIC replaced the solution.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on cooking equipment and oil splashes around it. 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 build up on floors in the kitchen area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored by customer items.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sanitizer at 30ppm quart in 3 comp sink during active dish washing. CDI. PIC manually added. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats and fruit flies in the kitchen area. Repeat ****improvement from last time

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 stored with handle directly touching the ice. CDI. PIC removed.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on soda machine needs to be cleaned. Also on prep unit cover handles. 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 build up on ceilings in the kitchen area.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests in dish pit area, near consumer self-serve drink area and in men’s bathroom. **REPEAT** -1-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed dry beans on floor in dry storage area. -CDI- PIC relocated items. -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 build up outside of and behind equipment and on cooking lines. **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 build up on light fixtures near biscuit prep station and heat/ac vent covers near back handwashing sink. **Repeat** -1- 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 cabinet doors under drink dispensing station in self-service area.

6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed back handwashing sink with no soap. -CDI- PIC replenished soap supply. -0-

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P- Observed food employee reheating commercially prepared mac and cheese for hot holding. Reheat temperature was 116F. -CDI- Food employee reheated all parts of mac and cheese to above 135F. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed sliced tomatoes, pimento cheese and cole slaw above 41F in prep unit. Refer to temperature chart. Observed cole slaw in display case between 42-45F. -CDI- PIC voluntarily discarded items in prep unit. PIC moved items from display case to WIC to quickly cool down. -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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed honey mustard, bbq sauce, mayonnaise and mustard in prep unit with no label. Observed flour with no label. -CDI- PIC labeled these items. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats and fruit flies throughout. -0-

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with metal containers stored as clean. -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 build up outside of and behind equipment and on cooking lines. **REPEAT** -1-

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed floor coming up near biscuit/sandwich prep/fryer 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. Observed build up on light fixtures near biscuit prep station and heat/ac vent covers near back handwashing sink. **Repeat** -1- 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 cabinet doors under drink dispensing station in self-service area.

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. Observed ham stored directly my raw eggs in the RI. CDI. PIC changed the storage For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored directly on prep table. CDI. Employee removed.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up outside of equipment and cooking lines. Needs to be cleaned. 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 build up on floors, walls, ceilings, hood. Needs to be cleaned. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed beef in RI, cheese, tomatoes in prep unit, cold holding at temperatures above 41F. CDI. PIC voluntarily discarded. Unit is at correct temperature.

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 stored with handle directly touching the ice. CDI. PIC removed.

4-501.11 Maintain equipment in good repair. Observed WI door in disrepair. Needs to be fixed. Repeat.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up outside of equipment and cooking lines. Needs to be cleaned.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on floors, walls, ceilings. Needs to be cleaned. Repeat.

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 a container of spices upfront without label. Needs to be labeled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored directly on prep table. CDI. Employee removed.

4-501.11 Maintain equipment in good repair. Observed ice machine cover in disrepair. Needs to be fixed.

5-205.15 Maintain a plumbing system in good repair. Observed drain covers in disrepair. Needs to be fixed.

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 some cracks around the floor and needs to be repaired. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on floors, walls, ceilings. Needs to be cleaned. Repeat.

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 jewelry while working with food. CDI. Employee removed.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored directly on prep table. CDI. Employee removed.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on shelving in the WI, equipment and cooking lines. Needs to be cleaned.

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 some cracks around the floor and needs to be repaired. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on floors, walls, ceilings. Needs to be cleaned.

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 clean up plan for responding to vomiting or diarrheal events. CDI. Provided one to PIC

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed build up on drink nozzles. CDI. PIC removed and cleaned.

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

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on shelving in the WI.

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 some cracks around the floor and needs to be repaired.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored on prep surfaces in kitchen. CDI: drinks discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed two pieces of Cajun fillet patties under heat lamp ranging from 128F - 131F. CDI: fillets discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed 2 pint size and 3 smaller cups of slaw inside front sliding glass door cooler at 43F - 45F. CDI: slaw removed and discarded. All other containers of slaw were in temperature compliance.

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 time for blanched fries held on TPHC was not marked. CDI: time was marked properly

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

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed rims of cups exposed and not protected in sleeves all the way up to the top at drive thru and front counter. Sleeves were pulled all the way to the top.

REPEAT VIOLATION: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed tall reach in cooler and freezer in need of cleaning, Observed prep top in need of cleaning. Observed inside biscuit cooler with heavy build-up and food debris. Observed under sides of heat lamp with grease build-up. Observed outside of dry good bins with build-up.

REPEAT VIOLATION: 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors and walls in need of cleaning throughout.

4-501.11 Maintain equipment in good repair. Observed sanitizer not pulling at the proper concentration at the 3 comp sink. Sanitizer was pulling less that 50ppm sanitizer. PIC stated the manager called to get issue fixed a few days ago. EHS advised PIC to hand mix the sanitizer and check with test strips until the sanitizer dispenser is fixed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed tall reach in cooler in need of cleaning, Observed prep top in need of cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors and walls in need of cleaning throughout.

2-301.14 When to Wash - P Observed employee put on gloves and begin to work with food without handwash twice. CDI- Spoke to employee about when to wash hands. Employee washed hands then put on gloves.

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

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 need of cleaning. Observed vents over single service items in need of cleaning. -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 loose floor tiles beside the floor drain for the front handsink. Tiles are collecting standing water.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed head set stored with single service items.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed tenders holding below 135F in the front hot well. CDI- Tenders discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelves in walk in cooler and front line in need of cleaning.

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 need of cleaning, especially under equipment.

6-301.11 Handwashing Cleanser, Availability - PF Observed no soap at the back handsink. CDI-PIC got soap tp put at the back handsink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed eggs hot holding below 135F. CDI-PIC voluntarily discarded eggs. All other hot holding items in the hot wells were in temperature. See temp chart.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salads, cole slaw and marinated chicken holding above 41F. Walk in cooler was 52F when I walk in and did not feel cold. PIC notified me that the cooler had started defrosting about 10 minutes ago. Walk in cooler started cooling again shortly after. Other boxes if chicken inthe walk in cooler were maintaining at 41F. CDI- Salads and marinated chicken were placed in the freezer for cooling and cole slaw was voluntarily discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked dishes.

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 vent over single service items heavily soiled with dust and debris.

4-602.13 Nonfood Contact Surfaces - C Observed heavy soiled residue on the interior surfaces of equipment.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed piping of ice machine going directly into the floor drain. Cut piping to provide an air gap to prevent back up of sewage from coming into the ice machine. -VR

6-501.12 Cleaning, Frequency and Restrictions - C Observed equipment and floors heavily soiled with food debris. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing ceiling tiles in the manual wash area.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. -PIC's Serv Safe certificate has expired.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed Cajun chicken filets holding at 117F. CDI - filets were reheated to 186F.

General comment 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed tomatoes, lettuce and cheese in the prep top at 43F and 44F. CDI - ice bags were placed on the food to maintain 41F. Reminded the PIC of the temperature change to 41F. Any TCS items found holding above 41F (that is not cooling) in the next inspection will result in points being deducted.

General comment 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed the manager help with food prep without a hair restraint.

Repeat violation 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 areas of low grout throughout the facility; there is water collecting in the areas without grout. Patch the areas needing grout.

Repeat violation 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the walk in cooler door and the walk in freezer. Replace gaskets.

Repeat violation 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the walk in cooler shelves, the reach in freezer gasket, the bottom of the reach in freezer and the walk in freezer gasket.

General comment 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 the facility.

4-501.11 Maintain equipment in good repair. - Observed a split gasket on the reach in freezer door and the walk in cooler door. Replace gaskets.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the walk in cooler shelves and the prep unit handles in the biscuit area.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a few fried chicken patties and fried steak patties in hot window at 115-122 degrees. CDI- Worker voluntarily disposed of out of temp foods.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed bags of clean restaurant wiping towels stored on floor of storage room.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed open boxes of liner paper not covered or protected. |

4-501.11 Maintain equipment in good repair. Observed main prep cooler with a lot of water condensation build up at bottom and vents appear to be frozen over. All foods in make table of prep cooler were on ice baths, foods inside cooler were observed at 45 or below, thermometer inside reading 40. Have cooler repaired ASAP. Observed a couple hot hold window bulbs burned out, need replacing.

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 walk in cooler walls with damage and gaps at floor. Need to install baseboards or repair to make transition from wall to floor smooth and easily cleanable. 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. Floors in main prep and cook areas need better cleaning.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed drive thru drink machine ice bin with build up on walls of bin. Needs cleaning.

903.11(A) Store single-use and single-service articles to prevent contamination. Observed dirty broom, squeegee, and dust pan stored on rack shelf above single service items. CDI- Cleaning items moved to can wash area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed take out bag storage rack at drive thru window with a lot of build up, needing cleaning. Racks in walk in cooler observed with a lot of flour/ mold build up needing cleaning. Gasket on salad prep cooler needs cleaning.

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 few floor tiles broken or missing, most notably in walk in cooler door way and under drink syrup storage station. 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 general needing better cleaning especially food build up in the grout between tiles.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees personal keys stored touching food trays on table. CDI- Keys moved to personal storage area.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Present PIC could not provide proof of certification.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some dishes stored as clean with food residue on them, need to clean and inspect dishes for cleanliness. CDI- Dishes placed in dish sink for re-washing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pan of fried chicken breast stored in display heat table, most pieces at 117 degrees and Bo-Rounds at 120. Appears heating element on hot hold unit not properly working. PIC has called for service on unit. Will follow up that unit is repaired. Chicken disposed of. Observed buffalo chicken bites in steam table at 130 degrees, CDI- PIC disposed of buffalo chicken bites.

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 times not being proper labeled on blanched fries per TILT/TPHC procedure. CDI- Fries properly time labeled. (repeat)

4-501.11 Maintain equipment in good repair. Hot hold platform above steam table is out, not hot holding and heating element at display hot hold unit appears not working properly.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed what appears to be mold growth on fan covers and storage racks in walk in cooler, need cleaning.

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 floor tile under soda syrup holding rack badly broken (repeat) and floor tile on service line near tea reach in cooler. Have broken floor tiles repaired. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Ceilings near 3 comp sink have a lot of dust build up and floors need general better cleaning.

2-301.14 Wash hands after activities that contaminate them. -P Observed cook handle garbage can, touching insides of can and then attempt to open a bag of raw chicken without washing hands and changing gloves. Employee corrected, washed hands and put on gloves.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels stored at kitchen handwash sink, dispenser not working. CDI- Paper towels provided at sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two pots of rice left on stove over 30 minutes with no temp control at 85 degrees. CDI- PIC voluntarily disposed of rice.

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 times not being proper labeled on blanched fries per TILT/TPHC procedure. CDI- Fries properly time labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few fruit flies near soda syrup storage and in both restrooms. Have problem corrected as needed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees without hats or hair nets. CDI- Employees put on hair nets. l

4-501.11 Maintain equipment in good repair. Observed torn gasket on stand up freezer on cook line, needs replacing.

3 6-501.11 & 6-501.12 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained clean and in good repair. Observed stainless steel at stove and fryer separating from wall, need re-fastening to eliminate gaps. Observed broken floor tiles in walk in cooler, area in front of canwash, and in at drink syrup stand. (repeat) Observed kitchen floors needing better cleaning esp. in biscuit station.

4-203.12 Ambient air and water thermometers shall be accurate.-Pf Stem thermometer placed in small drink/ cole slaw cooler is not working. CDI- PIC placed working thermometer in cooler.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed quat sanitizer bucket reading 0 ppm, appears may have been left over from last night. CDI- Sanitizer remade to proper strength.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed chicken prep rolling drum recently cleaned and stored upright with water collecting at the bottom, needs to be stored to drain and air dry.

6-501.11 & 6-501.12 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained clean and in good repair. Observed baseboards near stove separating from wall with food build up in the gaps. Clean the area and have baseboards tightly fixed to wall. Observed broken floor tile in walk in cooler and in kitchen at drink syrup stand. Observed hole in wall with wires exposed from a junction box above coleslaw/ drink cooler at door to kitchen. Needs repair.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - No paper towels at the handsink in the kitchen. CDI - paper towels provided.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P, 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P - Observed cole slaw at 50F and 51F in the walk in cooler and 48F in the front display cooler. PIC stated the cole slaw was made yesterday. CDI - cole slaw was voluntarily discarded. Observed salads in the walk in cooler at 50F. PIC stated they were made at 6am. Temperature was checked at 10:39am. CDI - PIC voluntarily discarded

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed several items above 45F in the walk in cooler. Cooler was not working properly; product disposition sheet was created for the items discarded. Observed liquid eggs on ice at 49F. CDI - eggs were voluntarily discarded. Observed lettuce and tomatoes above 45F in the prep unit. CDI - items wee voluntarily discarded. Maintenance repaired the cooler during the inspection. Ambient air temperature was fixed to 39F.

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 - Time was not marked on the fries. CDI - time was marked.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Observed tomato in the prep top above 45F. PIC stated the employee prepped them then placed them directly in the prep top. CDI - explained proper cooling methods. item voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed sausage on the prep line holding below 135F. CDI - sausage reheated above 165F.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed metal pans stacked wet

4-501.11 Maintain equipment in good repair. - Observed split gaskets on the biscuit prep unit, the reach in freezer and the walk in cooler. Replace gaskets. Observed rusty shelving in the walk in cooler. 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 a cracked ice scoop. Replace scoop.

Repeat violation 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed food debris in the gaskets of prep units. Observed food debris in the bottom of the reach in freezer. Observed general cleaning needed on equipment.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No certified PIC present.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed equipment blocking access to handwash sink in front of walk-in cooler. CDI by moving equipment. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed handwash sink without hand towels. CDI added hand towels. Towel dispenser inoperable.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dried food debris on can opener. Observed dirty utensils stored on clean drainboard of 3 compartment sink. Observed utensils stored in sanitizing compartment of 3 compartment sink in standing water, no sanitizer. 0ppm CDI by wash, rinse, sanitize.

7-201.11 Store toxic materials to avoid contamination. -P Observed spray bottle containing chemical cleaner stored on work surface in front service area. CDI by relocating to chemical stoarge area.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several house flies and fruit flies in back area next to can wash basin and back door. Work with exterminator to eliminate flies in establishment.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy dust and food debris on top shelf of wrap station. CLEAN Observed inside bottom surfaces of stand up freezer collecting debris in need of general cleaning. REPEAT VIOLATION

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust build-up on ceiling tiles around HVAC return vents. CLEAN Observed build-up on hood system vent filters.

4-201.11 Equipment and Utensils-Durability and Strength - C; Keep equipment in good repair; Observed plastic containers with chipped, damaged corners in need of replacing; Observed split /torn gasket on stand up freezer in need of replacing.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C; Keep non-food contact surfaces clean; Observed inside bottom surfaces of stand up freezer collecting debris in need of general cleaning; Observed handles on bulk dry food containers collecting heavy food debris in need of cleaning; Observed surfaces of cooking equipment collecting debris in need of cleaning.

6-201.11 Floors, Walls and Ceilings-Cleanability - C; Keep flooring, walls and ceiling clean; Observed flooring underneat cooking equipment collecting debris in need of general cleaning.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - P; Have in place a approved employee health policy; Observed no health policy in place; CDI policy info printed for management to use.

2-401.11 Eating, Drinking, or Using Tobacco - C; Properly store employee drinks; Observed employee drinks stored on prep tables and storage shelves with and above food contact items. CDI drinks disacraded.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P; Properly wash, rinse and sanitize food contact surfaces; Observed numerous metal containers and lids stored clean with food debris stuck to surfaces. CDI containers pulled and placed into dirty dish pit.

(general comment)2-303.11 Prohibition-Jewelry - C; Ensure that all employees remove jewelry before food prep; Observed biscuit maker wearing bracelet / band during food prep.

(general comment)4-302.14 Sanitizing Solutions, Testing Devices - PF; Provide test strips for testing sanitizer; Observed no test strips available; CDI test strips obtained by management during inspection.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C; Keep non-food contact surfaces clean; Observed inside bottom surfaces of stand up coolers / freezers collecting debris in need of general cleaning; Observed rolling carts / shelving/ racks all collecting debris in need of cleaning.

6-201.11 Floors, Walls and Ceilings-Cleanability - C; Keep floors clean; Observed floors throughout food service area / walk-in cooler and freezer all collecting food debris in need of general cleaning.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils; Properly wash, rinse and sanitize food contact surfaces; Observed numerous containers stored clean with food debris stuck to surfaces; CDI all containers pulled and placed into dirty dish sink.

6-501.111 Controlling Pests; Keep facility free of pest; Observed numerous fruit flies in kitchen area.

4-901.11 Equipment and Utensils, Air-Drying Required; Properly air dry; Observed several containers stacked wet in kitchen area.

(general comment)4-202.16 Nonfood-Contact Surfaces; Keep equipment in good repair; Observed rusted shelving inside walk-in cooler in need of resurfacing; Observed lid to bulk dry food bin melted in need of replacing.

4-602.13 Nonfood Contact Surfaces; Keep non-food contact surfaces clean; Observed inside bottom surfaces of stand up refrigerators collecting debris in need of cleaning; Observed handles on bulk dry food bins collecting food debris in need of cleaning.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness; Provide sanitizer at proper concentration levels; Observed sanitizer available measuring to strong when tested with test strips (quat); Sanitizer corrected during inspection.4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils; Properly wash, rinse and sanitize; Observed numerous containers stored clean with food debris stuck to surfaces; Containers pulled and placed into dirty dish pit.

4-602.13 Nonfood Contact Surfaces; Keep non-food contact surfaces clean; Observed handles on bulk dry food bins collecting debris in need of cleaning; Observed handles on all refrigeration and freezer units collecting debris in need of cleaning.

(general comment)3-501.19 Time as a Public Health Control; Facility is using TPHC for PHF products; facility has written procedures posted throughout establishment; Observed discard location missing from all placards. Info added during inspection.

2-303.11 Prohibition-Jewelry; Ensure that all staff remove all jewelry and remove nail polish before working with food; Observed employees having nail polish and rings (not flat bands) while preparing food.

Keep non-food contact surfaces clean; Observed surfaces of all cooking equipment collecting debris in need of cleaning.

Keep flooring clean and in good repair; Observed flooring underneath all cooking equipment collecting debris in need of cleaning.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils; Observed metal containers stored clean with food debris stuck to surfaces; ensure that all surfaces are properly washed; containers pulled and placed into dirty dish pit.

Keep facility free of pest; Observed flies in kitchen area.

Keep equipment clean; Observed underneath surfaces of fryers collecting heavy debris in need of cleaning; Observed inside bottom surfaces of stand-up freezer collecting food debris in need of cleaning.

(General commet) Keep floors clean; Observed flooring underneath cooking equipment collecting debris throughout establishment; Observed flooring wet throughout establishment.