BOJANGLES` #168

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed build up both in and out of cleaned dishes. CDI. PIC removed to be cleaned. CDI. PIC removed to be cleaned. 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 .

3-501.19(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 basket of fries being held on TPHC without start/discard label. CDI. PIC indicated that they were just removed from cooking. Stickers were placed on the fries for time.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed sanitizer spray bottle stored in WI above food items.CDI. PIC removed. Also observed the bottle had no label. CDI. PIC labeled. Repeat

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple soiled and damp wiping cloths stored on counter tops throughout facility. Also observed wet wiping cloths in solution at 0ppm quat. CDI - Wiping cloths removed by PIC and fresh sanitizer buckets made for food prep stations. Repeat

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of cleaned dishes. CDI. PIC removed to be washed.

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 cleaning needed on RI coolers and WI cooler walls. Repeat

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed waste stored directly on the floor in the waste area. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened dumpsters outside. Repeat

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed employees unable to response to questions about employee health or locate it in the facility. The policy was later located at the back of the building in dry storage area. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed coffee cup stored directly on prep surface with condensation from the ice coffee leaking on the surface. CDI. PIC removed. 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. Observed sausage, hot holding at 113. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed sanitizer spray bottle stored on prep unit. Observed sanitizer buckets stored directly by food items through out the kitchen. CDI. PIC removed.

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. EHS observed containers of butter placed by biscuit station with no label. Observed container if spice by fries with no label.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple soiled and damp wiping cloths stored on counter tops throughout facility. CDI - Wiping cloths removed by PIC and fresh sanitizer buckets made for food prep stations. Repeat

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single use items stored with splashes and build up on them upfront in the kitchen area. 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 on all equipments through out the facility including the soda machine, shelves in the WI cooler. Increase cleaning frequency. REPEAT*** (1 pt). Repeat

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened dumpster at the back.

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 debris on the floors throughout the kitchen, under cooking equipment and in WI cooler floors. Also observed build up on hood and ceiling. Increase cleaning frequency repeat.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed eggs, cold holding in prep line at temperatures above 41F. CDI. PIC voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(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 basket of fries being held on TPHC without start/discard label. CDI. PIC indicated that they were just removed from cooking. Stickers were placed on the fries for time. REPEAT

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single use items stored directly on the floor. Also observed single use items stored with splashes and build up on them. 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 on all equipments through out the facility including the ice machine cover. Increase cleaning frequency. REPEAT*** (1 pt). 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 food debris on the floors throughout the kitchen, under cooking equipment and in WI cooler floors. Increase cleaning frequency repeat.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. Observed employee wash hands for less than 20 seocnds. CDI. Education was provided on hand washing. PIC was encouraged to monitor employees hand washing to ensure compliance. Facility was also provided with hand washing signs that show hand washing process. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed build up both in and out of cleaned dishes. CDI. PIC removed to be cleaned. 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. Observed harsh browns, sausage gravy, hot holding 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed ranch sauce, lettuce in the WI without dates. PIC voluntarily discarded. PIC indicated that they are out of stickers. Needs to be ordered. Will be back within 3 days to check on dates. Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 basket of fries being held on TPHC without start/discard label. Fries were voluntarily discarded. PIC indicated that they are out of time stickers. Will be back to check on the time.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI. Observed facility without a working thin probe thermometer. VR required within 10 days. Repeat

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed flour stored at the back with water leaks on it. CDI. PIC removed. Repeat

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed no presence of sanitizer buckets and multiple soiled and damp wiping cloths stored on counter tops throughout facility. CDI - Wiping cloths removed by PIC and fresh sanitizer buckets made for food prep stations. Repeat

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of cleaned dishes. CDI. PIC removed to be washed.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single use items stored directly on the floor. Also observed single use items stored with splashes and build up on them. Repeat

4-501.11 Maintain equipment in good repair. Observed broken shelves in the WI. REPEAT **** IMPROVEMENT FROM LAST TIME.

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 large amounts of food debris in the RI freezer. Also observed build on all equipments through out the facility including the ice machine cover. Increase cleaning frequency. REPEAT*** (1 pt). Repeat

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed waste stored directly on the floor in the waste area. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened dumpsters outside. 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 food debris on the floors throughout the kitchen and in WI cooler floors. Also observed build up on vents. Increase cleaning frequency repeat.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). OBSERVED lettuce with no dates in RI, slaw with wrong date on it. CDI. PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed sanitizer spray bottle stored on prep unit. CDI. PIC removed. Repeat. **** improvement from last time.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI. Observed facility without a thin probe thermometer. VR required within 10 days.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple of small flying insects in the dry storage area.

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 in the WI cooler stored above leaks in the ceilings. CDI. PIC removed.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed no presence of sanitizer buckets and multiple soiled and damp wiping cloths stored on counter tops throughout facility. CDI - Wiping cloths removed by PIC and fresh sanitizer buckets made for food prep stations.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single use items stored directly on the floor.

4-502.11(A) Maintain utensils in good repair. Observed leaks in the WI cooler.

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 large amounts of food debris in the flip top unit. Also observed large amounts of grease residue on the fryers. Increase cleaning frequency. REPEAT*** (1 pt). Repeat

5-205.15 Maintain a plumbing system in good repair. Observed water leaks from roof in the kitchen.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed waste stored directly on the floor in the waste 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 food debris on the floors throughout the kitchen. Increase cleaning frequency. (0.5 pts) repeat ****improvement from last time.

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken nuggets in a hot holding unit at 127F. Other items in the unit were above 150F. PIC stated that they were placed in that unit a little after noon. -CDI- PIC reheated the nuggets to 177F. (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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed coleslaw in the low boy unit at the end of the service line at 44F. PIC stated that they containers of coleslaw had been in there since the day before. The ambient temperature of the unit was 46F. Also observed sliced tomatoes, cut lettuce, and American cheese at 43F in the flip top unit by the cook line. The ambient temperature of the flip top unit was exactly 41F. PIC voluntarily discarded all of the necessary food items in both units and adjusted the temperature in the flip top unit. PIC placed a maintenance order for the low boy unit. REPEAT*** VERIFICATION REQUIRED*** (3 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled bottle of disinfectant spray by the service line. -CDI- PIC labeled the bottle.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in quat sanitizer solution at less than 100ppm. -CDI- PIC replaced the sanitizer solution with new solution at 200ppm. (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 large amounts of food debris in the flip top unit. Also observed large amounts of grease residue on the fryers as well as the outside of the hood system. Increase cleaning frequency. REPEAT*** (1 pt)

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 amounts of food debris on the floors throughout the kitchen. Increase cleaning frequency. (0.5 pts)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes cut lettuce, and American cheese in a flip top unit above 41F. Also observed ham in a low boy above 41F. PIC stated that the tomatoes, lettuce, and cheese were meant to be holding cold but were prepared earlier in the morning but the it was held in that unit overnight. -CDI- PIC placed the tomatoes, lettuce, and cheese in the WIC to quickly cool and voluntarily discarded the ham. REPEAT*** 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of biscuits stored directly on the floor in the WIC. -CDI- PIC immediately corrected the storage of the biscuits.

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 large amounts of build up on the sides of the fryer units as well as around the bottom of the grill unit. REPEAT***

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed hose with attached nozzle under continuous pressure during inspection. -CDI- Water was turned off and EHS discussed backflow with PIC. No points deducted**

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed the handsink in the men's restroom started to detach from the wall. In need of repair.

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 personal beverages stored on ledge of fryer and biscuit station prep table alongside prepared foods as well as a bag of doritos stored inside of prep top with resale foods. CDI - Personal foods removed. -0.5-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed compliance with exception of one gloved food employee handle personal cellular device, place it into back pocket and transition into preparing foods with out following proper hand washing procedures. CDI - EHS intervened and coached employee. Employee discarded gloves and washed hands. -0-

4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black biofilm build up on food contact surface of ice chute. Equipment is cleaned nightly, according to food employee present. CDI - Food employee thoroughly cleaned equipment during inspection. -0-

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed various TCS applicable foods cold holding > 41 degrees F between 30-60 minutes, according to food employees present. Refer to temperature observation chart. CDI - All foods transferred to walk-in cooler and left vented to cool down. -3- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed two baskets of fries being held on TPHC without start/discard label. Food employee present advised that the larger batch was made 5 minutes prior and the smaller batch would be discarded. CDI - Time label placed on large batch, second batch voluntarily discarded. -1-.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead pests on floors in back room. Remove. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one food employee wearing protruding rings while preparing foods. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed no presence of sanitizer buckets and multiple soiled and damp wiping cloths stored on counter tops throughout facility. CDI - Wiping cloths removed by PIC and fresh sanitizer buckets made for food prep stations. -0.5-

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed two stacked boxes and one box containing single service cups stored on the floor in back room. -0-

4-501.11 Maintain equipment in good repair. Observed split gasket at small door adjacent to biscuit station leading into walk-in cooler. Repair. -0-

REPEAT VIOLATION: 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 ice build-up inside of standing reach-in freezer. Also observed accumulated debris on sides of cooking equipment, on counter top behind drive through soda machine and non-food contact surfaces of lobby soda machine. -1-

5-205.15 Maintain a plumbing system in good repair. Observed faucet leak at 3-compartment sink. Repair. -0-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Also observed water dripping from two ceiling tiles (between 3-compartment sink and entrance to walk-in cooler and front counter). No physical contamination coming into contact with food or single service food containers observed. Repair. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed to remove debris on floors throughout facility especially under and behind equipment at grill area and front counter hot case. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed left airpod stored on biscuit station prep table along side goods. CDI - PIC removed device and thoroughly cleaned area for compliance. -0.5-

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. PIC struggled to demonstrate knowledge of foodborne illness and prevention when asked about employee health policy. CDI EHS educated PIC about foodborne illnesses and symptoms to look for. -1 point 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.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed a container of pooled eggs at 47f. CDI PIC voluntarily discarded . Repeat -1.5 points For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf EHS observed a container of slaw with no date mark. PIC states it was made today. CDI proper date mark was placed on slaw. -0 points For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. EHS observed containers of butter placed by biscuit station with no label. -1 point

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. EHS observed grease and build up on counter top surfaces of grill station and debris at bun warmer machine. Repeat -1 point

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

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed soiled hand towel with breaded chicken crumbs stored in hand sink. CDI-PIC removed towel and sanitized sink

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled chicken and white meat chicken hot holding in serving line and warmer below 135 (refer to temperature chart). CDI-Items were voluntarily discarded. -REPEAT VIOLATION- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed liquid eggs in low boy at 60F and raw bo filets at wet batter station cold holding at 50F. CDI-PIC Placed items into walk in cooler for rapid cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled working squirt bottles at grill and beside Hot holding serving line.

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 cleaning needed to remove food debris and grease on bun toaster/warmer, countertop surfaces at grill stations, and on interior and exteriors of cold holding units. -REPEAT VIOLATION-

5-205.15 Maintain a plumbing system in good repair. Observed faucet leak at hand sink and 3 compartment sink.

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 flooring throughout kitchen with low grout lines, observed broken floor tiles near batter station. -REPEAT VIOLATION- 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 cleaning needed to remove food debris and dirt on floors throughout facility especially under and behind equipment at grill area and at Bo biscuit station.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener stored clean with debris on blade. CDI-PIC placed item at 3 compartment sink to be cleaned. 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 .

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed one of the bo-filets recently cooked in the fry basket with a final cook temperature of 155F. CDI-PIC fully cooked Bo-filet in fry basket to 211F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed eggs hot holding in warmer at 116 as well as a tray of light and dark meat chicken hot holding at front hot holding station at 119-126. CDI-PIC discarded items For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed two food thermometers, one at the sandwich prep station and the other at the grill and neither were operable. CDI-PIC replaced thermometers with new set of thermometers. For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 3 in use wiping cloths stored on grill counter tops and at dry 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 cleaning needed to remove food debris and grease on bun toaster/warmer as well as on countertop surfaces at grill stations.

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

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 flooring throughout kitchen with low grout lines. Also observed cleaning needed to remove food debris and dirt on floors throughout facility especially under and behind equipment. -REPEAT VIOLATION-

6-303.11 Provide required lighting intensity. Observed insufficient light in walk in freezer due to blown light bulb. Replace light bulb.

3-202.11 (A), (B), (C), (D) All TCS foods shall be received at 41F or below; or at 135F or greater except raw EGGS may be received at 45F or less. -P. Observed 7 boxes of chicken received between 44-48F and a box of romaine received at 51F. CDI: Items are to be sent back to supplier. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed fries being held on TPHC without start/discard label. CDI: PIC placed time label on fries.

REPEAT 4-501.11 Maintain equipment in good repair. Observed hot holding table near stove not working. PIC stated they have placed a repair ticket.

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 food debris in the bottom of reach in freezer.

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 flooring throughout kitchen with low grout lines.

REPEAT 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee don a new pair of gloves and start handling food after washing dishes without washing their hands in between. CDI: Employee removed gloves and washed hands.

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 ham and liquid eggs in prep unit above 41F. PIC stated prep unit was not working properly, ambient air temp was 54F. PIC voluntarily discarded items. VR required within 3 days

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI. Observed facility without a thin probe thermometer. VR required within 10 days.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple of small flying insects in the dry storage area.

4-501.11 Maintain equipment in good repair. Observed prep unit with an ambient air temperature of 54F. Repair unit

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 food debris in the bottom of reach in freezer and prep unit.

5-205.15 Maintain a plumbing system in good repair. Observed a leak at the mop sink

REPEAT 5-501.17 Provide a covered waste bin in female restrooms. Observed female restroom without a covered trash can.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed litter being stored in dumpster area. Remove items.

2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed PIC as knowledgeable about food borne illness and symptoms; however, posted reference sheet for employee health policy did not include non-typhoid salmonella as a reportable illness, though PIC was knowledgeable about the change in health policy. CDI - Regulatory authority discussed foodborne illness with the PIC and provided an updated health policy sheet. REPEAT

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee donning gloves after warewashing and before recommencing food prep without washing hands. CDI - Regulatory authority discussed importance of washing hands prior to donning gloves during task changes and employee subsequently removed gloves, washed hands, and donned a new pair of gloves.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed shelving units in WIC and walk in freezer with less 6 inches above the ground.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees engaged in food service without effective hair restraints.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple in-use wiping cloths stored between uses outside of prepared sanitizer buckets.

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 accumulation of soil and food residue on the non-food contact surfaces of equipment, most notably in the fryer station. Observed accumulation of soils on the gasket of the reach in freezer directly behind the fryer station.

5-501.17 Provide a covered waste bin in female restrooms. Observed female restroom without covered receptacle.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open. CDI - Dumpster doors were closed prior return to the interior premises

General Comment: 2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed employee able to name most reportable illnesses and symptoms and showed posted health policy being followed but posted health policy did not include non typhoid Al salmonella as reportable illness.

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 chicken hot held at front line below 135 degrees F. CDI, chicken reheated to greater than 165 degrees F. See temperature observation chart.

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 discard time of 9:43 on label and exceeding discard time per written procedures. Observed label using 1 hour discard time but written procedures state 2 hour discard time. CDI, fries voluntarily discarded and new batch prepared following written procedures. Repeat.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean linen stored on soiled drain board at 3 compartment sink.

4-501.11 Maintain equipment in good repair. Observed hot hold well not in good repair according to PIC and not currently used. Repair or replace with like unit. Observed split gasket on tall 2 door reach in unit near fryer.

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 Some damaged floor tiles in kitchen. Repair. Repeat. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. 6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. Observed tools and miscellaneous storage for exterior renovation of building stored in dining space.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed dust accumulating on ceiling ventilation in prep area.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no vomit and diarrheal plan in facility. CDI - EHS provided facility with written vomit and diarrheal plan via email. - REPEAT - 0.5 -

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed no dates marked on coleslaw. PIC stated they ran out of date marking stickers a few days ago. CDI - Coleslaw voluntarily discarded. When no date marking stickers are available, utilize other resources. Keep a sheet of paper with date markings, mark with expo marker, etc. - 1.5 -

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 times marked on fries held on TPHC. Facility normally uses date marking stickers to mark the times, but recently ran out of the date marking stickers. CDI - Fries voluntarily discarded. New fries were made and marked on parchment paper with a sharpie. - 1.5 -

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 few squeeze bottles and containers of seasoning, margarine, etc. with no labels. Label wit common name of food items. - 1 -

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

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer container stored on floor next to grill. - 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 biscuit tongs with handle touching food items. - 0 -

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single use cups stored on floor in back storage room. - 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 damage to various tiles on floor and walls throughout kitchen area. - REPEAT - 0.5 -

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 no written vomit and diarrheal plan present at facility. CDI by education. EHS emailed PIC vomit and diarrheal plan. - 0 -

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 eating food items in drive thru window area next to exposed biscuits. CDI - Discussed proper eating location with PIC. Employee stopped eating food items. - 0.5 -

2-301.15 Only wash hands in handwashing sink. -PF Observed dish washing employee washing hands at 3 comp sink. CDI - Discussed where to wash with PIC. Employee had left for the day, PIC states she will go over hand washing with employee on her next shift. - 2 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk bath at fryer station reading 48F. CDI - Employee added ice to mixture. - 0 -

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed few employees without hair restraints. - 0 -

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed few containers of single-use cups on floor. CDI - Employee began unpacking boxes onto shelves during inspection. - REPEAT - 1 -

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils. Observed cleaning needed to inside of all reach in coolers throughout facility. - REPEAT - 1 -

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed few cracked floor tiles with pooling water by drive thru. Observed floor tiles missing by grill. - 0 -

2-301.14 When to Wash - P - Observed employee at window handling money and adjusting headset on face but not washing hands before handling clean utensils / tongs and single-service articles. CDI by instruction to ensure employees are removing gloves and washing hands when changing tasks to avoid contamination. Repeat.

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 staff not following TPHC procedures for TPHC blanched fries on-site. PIC stated hold time actually 1 hour but written procedures state 2 hour hold time. No discard time indicated for fries. CDI, corrected on-site and PIC stated that will follow current procedures until new procedures provided.

3-501.13 Use approved thawing methods. Observed mac and cheese thawing in container of standing water on prep sink. Use approved thawing methods such as running water below 70 degrees F, in the cooking process or under refrigeration.

3-307.11 Miscellaneous Sources of Contamination - C - Observed disposable towels for handwashing sink stored on food prep equipment in kitchen. Maintain in paper towel dispenser to protect food potential from contamination / splash from handwashing processes. Repeat.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed quat sanitizer bucket at 100ppm as registered on test kit.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed large bag of single-service jugs on ground in WIF and single-service articles in box on ground in dry storage room. Repeat

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed general cleaning required in shelving and nonfood contact surfaces throughout facility behind counter where clean single-service articles stored.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC not able to demonstrate that they had ANSI accredited certified food protection manager certification.

2-301.14 When to Wash - P - Observed employee touch face to adjust mask on face but not wash their hands. CDI by instruction.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed grilled chicken hot held below 135 degrees F. CDI, chicken voluntarily discarded. See temperature observations above.

3-307.11 Miscellaneous Sources of Contamination - C - Observed disposable towels for handwashing sink stored on food prep equipment in kitchen. Maintain in paper towel dispenser to protect food potential from contamination / splash from handwashing processes.

4-803.11 Storage of Soiled Linens - C - Observed soiled towels stored on ground in kitchen.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed large bag of single-service jugs on ground. Repeat.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed hot hold unit along prep line not kept in good repair and maintenance request submitted according to PIC. Items placed on TPHC for this unit until repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed general cleaning required in shelving and nonfood contact surfaces throughout facility and inside reach in freezer.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed can opener and several pots stored as clean but soiled. CDI, equipment relocated for cleaning. 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - Observed corners of ice machine bin at to-go window accumulating soil.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed sausage gravy and grits hot held below 135 degrees F. Repeat. CDI, foods voluntarily discarded by PIC. Repeat.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of chicken stored on ground in walk in freezer. Repeat.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed handle of flour scoop stored in direct contact with flour.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed several boxes of single-service items such as bowls and jugs stored on ground in facility. Repeat.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed soil accumulating behind ice chute at dining beverage area and above and around nozzles at drive thru and dining beverage stations.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids not on outdoor dumpsters and doors left open. Repeat. Observed some trash accumulating around dumpster.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors in walk in freezer, under racks in back room, and under equipment in the cook line area. Repeat.

4-204.11 Ventilation Hood Systems, Drip Prevention - C - Observed some grease / oil accumulating on hood ventilation system. 6-303.11 Intensity-Lighting - C - Observed celing light out at back dry storage area. Observed hood light not working.

2-301.14 When to Wash - P - Observed employee pick item up off of the ground and not wash hands after contamination. 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 2 food employees not vigorously rub hands for 10 to 15 seconds when washing their hands. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed tomatoes stored over ready to eat food. Observed raw chicken with commercial packaging open stored over ready to eat food in walk in freezer. CDI, foods relocated for proper storage.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed sausage gravy held at 113 at hot hold line. CDI, sausage gravy reheated to 172 degrees F.

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 fries in container that PIC marks out for 1 hour but procedures state should be marking for 2 hour discard. CDI by instruction.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of food stored on ground in walk in unit and near dry storage area that PIC stated was from delivery.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed open bag of single-service tea containers stored on ground. Observed single-service coffee filters uncovered / unprotected in cabinet.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed right side of grill not working properly according to PIC. Observed 2 door stand up prep unit not working and work order placed according to PIC.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids not on outdoor dumpster and dumpster rear area of dumpster and no longer leak proof / pest resistant. Replace as needed.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors in walk in freezer, under racks in back room, and under equipment in the cook line area. Repeat. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed grout needed in areas of kitchen as grout wearing.

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

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employee change gloves after handling raw sausage with no hand wash in between. CDI - Verbal correction; employee washed hands.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. One dented can of pinto beans on rack stored for later use. CDI - Dented can sent to reclaim area.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Unwashed tomatoes stored above ready toe at items such as dressings and slaw mix. CDI - Rearranged with unwashed produce below any ready to eat items.

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 Fries on TPHC holding in fryer basket uncovered and with no start time

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Boxes of paper cups stored on floor in back room. Relocated to to shelves of elevate with plastic drink crates.

4-501.11 Maintain equipment in good repair. Replace split gasket on low prep cooler door gasket.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs from low prep cooler door gaskets, inside low prep cooler, inside reach in freezer, build up from walk in cooler shelves, and dust from walk in cooler fan guards.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors in walk in freezer, under racks in back room, and under equipment in the cook line area.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean dust and flour from equipment surfaces, wire racks, walk in cooler shelves, low prep cooler door gaskets, and crumbs from inside reach in freezer.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Close dumpster doors; clean debris from ground around dumpsters. Cardboard is overflowing onto ground. Suggested increasing cardboard service frequency.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors in walk in cooler, walk in freezer, and throughout kitchen; clean dust from AC vents and surrounding ceiling tiles above flip top cooler.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Slaw, cut tomatoes, and shredded cheese holding above 45F in flip top unit. CDI- All discarded; suggested relocating prep cooler away from the biscuit station as cooler coils appear heavily clogged with flour which may by contributing to the temperature violation.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. No hair restraint on biscuit maker. Use hair net, hat, visor, etc... while working with food.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Ice scoop stored with handle contacting ice. CDI - Scoop re-inserted with handle up.

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Boxes of to-go bags and single use containers stored on floor. Relocated to shelf.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean debris from prep cooler door gaskets, shelves in walk in cooler, shelves above three comp sink, and equipment surfaces throughout.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Dumpster door open and litter on floor of dumpster pad. CDI - Door closed. Clean dumpster area.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors in walk in cooler, walk in freezer, and kitchen throughout.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one pan that appears to have plastic buildup on the inside. Have cleaned.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed the sausage hot holding below 135F. CDI-The sausage was discarded and a new batch was made.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed several boxes of single service product stored on the floor in the outside storage unit and two boxes stored on the floor in the dry storage area. Have picked up. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the flip top cooler and the tall reach in freezer and the shelves holding the dry storage product. Have cleaned.

5-205.15 Maintain a plumbing system in good repair. Observed slight leaks coming from the piping at the prep sink and the 3-compartment sinks. Have repaired.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed cleaning needed to the dumpster area. Have 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 cleaning needed to the walls and floors of the facility. Have cleaned. REPEAT.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed employees rushing through the hand washing process. CDI-Discussed with the employees about proper hand washing times.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed papertowels being stored on the prep counter where contamination can occur. The towel dispenser is broken. Have the dispenser repaired.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed the front reach in cooler holding slaw between 46 and 51F. The door had been accidently left open. All of the slaw was placed into the walk in cooler for rapid cooling.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed boxes stored in the outside shed and togo cups stored in crates in the dry storage room all stored on the floor. CDI-The boxes were picked up and placed onto shelves.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on shelving and door in the walk in cooler, around all cooking and frying equipment and on the reach in cooler flip top unit. Have cleaned. REPEAT.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed cleaning needed to the dumpster area. Have 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 heavy cleaning needed to the floors and walls of the facility. Have cleaned.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed employee handling frozen raw steak with gloves on. The employee did not wash hands afterwards. CDI-Had the employee remove gloves and wash hands.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on the inside white plate of the ice machine. Needs cleaning. REPEAT. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on the inside of three pans stored on the clean equipment rack, the chicken marinator, and the soda nozzles. CDI-The pans and soda nozzles were brought back to the 3-compartment sink for washing, rinsing and sanitizing. The chicken marinator was cleaned and sanitized in place.

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed mac n cheese not fully reheated to 135F. CDI-The mac n cheese was properly reheated.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed rodent droppings in the outside storage room. Have swept clean and increase pest control management. REPEAT.

4-501.11 Maintain equipment in good repair. Observed rusted storage racks above the 3-compartment sink. Have replaced. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the racks in the walk in cooler, the racks in the flip top cooler unit, the racks in the small front reach in cooler, and the reach in freezer. Have cleaned.

5-205.15 Maintain a plumbing system in good repair. Observed leaks at the faucets to the 3-compartment sink. Have repaired.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed trash buildup at the outside dumpster area. CDI-the dumpster area was cleaned. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed missing drain plug on the cardboard dumpster. Have replaced.

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 two tiles with missing grouting near the drain at the fryer unit. Observed missing light bulb to the outside storage shed. Have repaired.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed residue buildup on the inside white plate of the ice machine. CDI-The plate was removed to be washed, rinsed, and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cheese overstacked in the flip top unit in the back holding above 45F. CDI-The extra cheese was placed back into the walk in cooler. REPEAT.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed two containers of slaw that had a discard date of 11/13 and 11/16. CDI-The items were discarded.

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 product placed into the front prep station without having the time written to indicated when to discard. CDI-All items were properly marked with the correct time when to discard.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed rodent feces on the floor of the outside shed. Have the shed cleaned and increase pest control methods.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one box of frozen chicken on the floor of the walk in freezer. CDI-The box was picked up and placed onto a shelf.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the drying rack. CDI-The pans were unstacked to allow for drying.

4-501.11 Maintain equipment in good repair. Observed peeling racks over the 3-compartment sink. Have replaced. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the floor to the walk in freezer and the side door of the walk in cooler in need of cleaning. Have cleaned.

Observed american cheese holding at >45F today- used quickly to correct(product had not been out long). 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

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

Observed single use cups stored on the shed floor. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.

Observed a broken walk in small door and peeling air dry racks. 4-501.11 Maintain equipment in good repair.

Observed cardboard on the ground and piled on top of the cardboard dumpster. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.

Observed holes in the wall inside cabinets and observed some abosorant material used to fill holes. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

Observed 50ppm quat. sanitizer being dispensed from the red tube that fills the 3rd vat. Repairman being called. There is another dispenser on this sink set up that can be used to fill this vat and it is maintaining at 200ppm. 4-501.114 Maintain sanitizer at correct concentrations. -P

Observed french fries timed for 4.5 hours at the start of the inspection- time corrected on the board today to observed 1 hour per Bojangles policy. 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 0ppm in sanitizer buckets today- refilled with the working dispenser to correct. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

Observed clean linens on the floor in the storage closet and clean linen stored on soiled wood shelving in the shed. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.

Observed a broken biscuit walk in door and peeling airdrying racks today. 4-501.11 Maintain equipment in good repair.

Observed build up on the walk in racks and the biscuit walk in door today. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed holes in the wall on the cabinet side and on the drink machine side(drink machine side has a temperary filler that is not easily cleanable). Observed broken/missing tile near the bis. station and missing tile in the walk in freezer. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed build up on the floor near the ice machine.

Observed no certified food protection manager onsite today. 2-102.11 PIC demonstrates knowledge by being a certified food protection manager.

Observed pork patties holding at <135F today- discarded to correct. Recommend leaving lids on products as much as possible and finding a way to keep the pans down inthe water rather than floating on top. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P

h' Observed turkey thawing at room temperature today. Corrected by placing in a container inside of the prep sink and continuously running cold water over it. 3-501.13 Use approved thawing methods.

Observed dishes stacked wet today on the sink and on the metal rack. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.

Observed the bag that the tea jugs are in very soiled and torn today. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use plates stored on top of the serving line with the food contact portion exposed to the customer and may be contaminated if a cusotmer coughed or sneezed in line. Keep these food contact exposed towards the employees. Observed the single service bowls stacked above the sneeze guard with no protection- do not stack as high or keep in the plastic sleeve and slide it down as more are needed.

Observed build up on the walk in racks, walk in fans, fire suppresion system on the wall and on the underside of the bread toaster. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cheese and liquid egg stored at >45F today. top of cheese taken off to chill down and water was added to ice to create a slush to go around the containers.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed to-go fry containers with magnasol on them today- discarded to correct and magnasol container was moved to the closet. Observed cups in outside storage area stored on the floor.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dust sides of biscuit oven and ceiling vents where build up is present.

5-501.111 Keep storage areas and bins for waste in good repair. Observed the dumpster leaking today.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed greasy film on metal pans stored as clean. CDI by removing to be properly washed, rinsed and sanitized.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in the womens restroom.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee purse stored with liquid butter containers at arrival underneath the biscuit prep area. CDI removed by the employee. 6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed build up inside the air duct over the sandwich prep cooler.

2-401.11 Eating, Drinking, or Using Tobacco - C Store all employee drinks covered with straw and below food contact areas or utensils.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed heavy build up in tea urn dispenser.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C 4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed unprotected cup lips, utensils with eating surface exposed rather than handle for selection.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed greasy residue on refrigeration handles and lower areas of tables and equipment.

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 tile floors and can wash with grout worn away which is leaving areas with pooling water. Floor area at walkin refrigerator threshhold is lower and holding liquids on floor and under floor flashing. Spoke with VP and gave instruction to repair.

3-304.14 Wiping Cloths, Use Limitation - Wiping cloths shall be stored in approved sanitizer or clean & dry on a clean surface. Observed wiping wet wiping cloths on prep areas. Removed and instructed.

4-501.11 Good Repair and Proper Adjustment-Equipment - Observed walkin refrigerator door and door frame in need of repair or replacement to be smooth and easily cleanable. Floor at flashing of walkin is pooling liquid. Frame in walkin freezer is heavily dented and not flush with housing. Both unit doors/frames have openings than are impossible to adequately clean. Area is prone to bacterial build-up. Gasket needs replaced in front freezer. Gave instruction.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Refrigeration units need thorough cleaning around hinges, handles, and door housing. Key pads for timers and order screens have build up. Shelving needs cleaning.

5-203.12 Toilets and Urinals - Men's room door handle has sticky build up. Gave instruction.

6-501.12 Cleaning, Frequency and Restrictions - Floors in back area under shelving have debris and need to be thoroughly swept and mopped.

Employee health agreement required. Agreement not verified. Gave copy of form.

6-201.11 Floors, Walls and Ceilings-Cleanability - Maintain all floors, walls, and ceilings in good repair. Observed tile just inside walkin refrigerator holding standing water. Tile and flashing need repaired. Observed shelfing and floor in outside storage unit not smooth or easily cleanable. Gave instruction to provide smooth and easily cleanable.