BOJANGLES #16

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Food employees unable to properly answer questions related to reporting required symptoms. CDI- EHS discussed with PIC, PIC had food employees go over form provided by health department. 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 stack of sheet with heavily encrusted pans unclean to sight and touch. CDI- EHS discussed with PIC, PIC to remove stack to be deep cleaned or replaced. *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 .

4-502.11(B) Provide accurately calibrated thermometers. Pf. Observed establishment unable to provide thermometer at time of inspection. VERIFICATION REQUIRED on or before 10/1 to assess thermometer. 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

6-501.111 Keep the premises free of insects, rodents, and other pests. Heavy presence of small flying insects at back drive thru. Presence of small flying insects at front of establishment near ice machine.

4-501.11 Maintain equipment in good repair. Observed ice machine in disrepair.

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 needing for nonfood contact areas throughout establishment, especially at prep lines and holding equipment. *REPEAT* Areas of focus include buttons, racks, areas over prep and food storage.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed handsinks in kitchen areas maintained unclean. *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 areas under and behind equipment, baseboarding, and walls in dish pit needing cleaning.

5-202.12 Provide at least 100F water at handsinks. Observed handsink used at biscuit station temping at 74F. PIC stated plumber would be contacted to adjust line. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink near 3-comp blocked by dishes stored at sink and temping above 140F without cold pedal functioning properly. CDI- PIC removed dishes from sink, will contact plumber, employees to use handsinks functioning properly with active managerial monitoring. *REPEAT* ensure handsinks throughout establishment are properly maintained to encourage frequent proper handwashing practices. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handsink next to 3-comp being used to store dishes. CDI- PIC removed items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stack of 5 sheet pans stacked with heavy encrusted grease residue accumulation. CDI- PIC removed pans to 3-comp. Seek cleaning procedures or replacement of pans. *REPEAT* points not escalated due to improvement based on previous inspection report. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

4-601.11(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 needing for nonfood contact areas throughout establishment, especially at prep lines and holding equipment. *REPEAT*

5-205.15 Maintain a plumbing system in good repair. Observed two handsinks without properly functioning or present cold water pedals. *REPEAT* PIC to contact plumber for maintenance.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed handsinks in kitchen areas maintained unclean.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee’s personal phone and speaker stored on prep table while active food prep was being conducted. CDI- PIC had employee remove items to designated area.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed towels and green scrubbers stored in handsink next to 3-comp. CDI: Items removed.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed pasteurized eggs stored under boxes of unwashed tomatoes and unwashed lemons. CDI: Items reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several stacked pans with significant grease and build up on the surfaces. CDI: Pans were pulled to be properly washed, rinsed, and sanitized. EHS stressed the importance of hot water during washing as well as changing the water frequently enough to ensure that the grease is effectively broken down by the detergent. 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 bo rounds stored above fryer below 135F. CDI: Product was reheated to over 165F as they had pulled them up shortly before EHS arrival. PIC added the Bo Rounds to the TPHC procedures so that they can do the same process as they do with the fries when the morning is slower and they do not want to hold the bo rounds at the window. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time documented for fries held on TPHC. Per PIC, fries were blanched shortly before EHS arrival and that this was their first batch of the morning. CDI: Time written for when fries were brought up. All fries sold within 40 min during EHS’ inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few fruit flies by handsink near the 3-comp sink. Points not escalated due to significant improvement from previous inspection. Facility has a pest control contract in place. EHS recommends increasing visits to abate issue. REPEAT VIOLATION

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several food employees without hair restraints. 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 detail cleaning needed to interiors of 2 door reach in freezer. Significant improvement from previous inspection. REPEAT VIOLATION

5-205.15 Maintain a plumbing system in good repair. Observed front handsink near the drive thru leaking from base of sink onto the floor. Sink is still functional. PIC has already placed a work order for the sink to be repaired.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open and one lid open on right side 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 excessive leaf litter and a couple of pallets stored in dumpster area. Some trash such as boxes and cartons on ground as well. Ensure more frequent maintenance of enclosure to prevent pest harborage.

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 floor under cabinets at drink machine with wrappers and small trash. REPEAT VIOLATION Significant improvement from previous inspection. Points not escalated. 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 one missing AC vent in ceiling between Walk in cooler and walk in freezer. Observed missing corner guard near first aid station in dry storage area.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF EHS left employee health policy. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed all handwashing sinks with food debris.CD.. Sinks were cleaned out. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Cole slaw and house made ranch above 41F.. CDI..Items were 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 .

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests throughout kitchen.. REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees without hair restraints 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees wearing bracelets

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed several pans rusted and burnt. REPLACE PANS

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 around ledge of fryers, underneath fryers, RIC& WIC doors, warmers, ledge of warmers, and steam tables in need of deep cleaning. REPEAT 4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed grill in need of cleaning, massive build up.

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 facility in need of cleaning throughout.

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 two employees washing hands for less then 20 seconds at hand washing sink near fryers. CDI -PIC instructed employees to rewash hands for the proper time. 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 .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed single service cup and napkins stored in hand washing sink near register. CDI - PIC moved items out of sink. 6-301.14 Post a handwash sign at each handsink. Observed male restroom without employee hand washing signage. CDI - EHS gave out signage to PIC. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand washing sink next to 3-comp-sink. CDI - PIC stated hand washing sink isn't currently being used do to issues with sink. PIC stated work order has been placed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand washing sink next to 3-comp-sink. CDI - PIC stated hand washing sink isn't currently being used do to issues with sink. PIC stated work order has been placed.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed green beans from yesterday in WIC without any date marking. CDI - PIC placed date marking on containers with yesterdays date. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed macaroni and cheese thawing at on drainboard of chicken prep sink. CDI - PIC moved both boxes into WIC.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout kitchen and dining room area. PIC stated they have a pest control company. EHS advised more cleaning of kitchen area and increase frequency of pest control company.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees handling food without wearing hair restraints. CDI - PIC handed out hats to employees

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a few wet wiping cloths stored on prep counters throughout kitchen. CDI - PIC Discarded gloves.

4-501.11 Maintain equipment in good repair. Observed 3-comp-sink leaking water from sanitizing compartment and hand washing sink not turning on next to 3-comp-sink. PIC stated work order has been placed for both items.

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 several plastic containers stored clean with food residue and build up. CDI - PIC moved items to 3-comp-sink.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand washing sink next to 3-comp-sink not functioning properly. EHS was unable to wash his hands and used the handwashing sink next to prep sink. PIC stated this a known issues with the foot peddles. 10 Day VR required. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed wet wiping cloths inside hand washing sink near biscuit station. CDI - PIC removed wet wiping cloths and educated food service employee.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed active dish washing at 3-comp-sink while quaternary sanitizer concentration was measuring 0PPM. EHS intervene and instructed PIC to replace empty bag of quaternary sanitizer. EHS instructed food service employee to rewash utensils now that the quaternary sanitizer concentration was at 200PM. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced American cheese above 41F in flip top unit from 6:00AM. CDI - PIC voluntarily discarded container of sliced American cheese. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door to kitchen with visible light coming through the lower portion and sides of door. PIC will have door adjust and add weathering stripping.

4-501.11 Maintain equipment in good repair. Observed hand washing sink metal faucet loose and falling over into hand washing sink. PIC will call for repairs.

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 reach in freezer with food debris and build up on gaskets and on both lower levels. Increase frequency of cleaning unit.

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 ceiling tiles missing throughout kitchen located near WIF, and two near fryer station. 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 LED style lighting malfunction continuously flashing in dry storage room.

6-301.14 Post a handwash sign at each handsink. Observed male restroom without handwashing signage. CDI - PIC EHS gave out hand washing sign.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stainless pan and cooking pot with build up food debris and char marks stored clean. CDI - PIC voluntarily discarded both items. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout kitchen and dining room area. PIC stated they have a pest control company. EHS advised more cleaning of kitchen area and increase frequency of pest control company.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a few damp wet wiping cloths stored on prep counters throughout kitchen. CDI - PIC moved cloths to waste bin.

4-501.11 Maintain equipment in good repair. Observed torn gasket for low boy freezer. 4-501.11 Maintain equipment in good repair. Observed hand washing sink located by walk in cooler with loose water nozzle. CDI - PIC will call for repairs.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed grease and food build up on back splash on of frying stations.

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 one missing light bulb and one bulb flashing at grill 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 ice build on floor in walk in freezer along with litter and debris on floor.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a few jackets co-mingled on shelves in dry storage area. CDI - PIC relocated items to office. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell and speaker above prep station. CDI - PIC moved speaker and move to office.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand washing sink near biscuit station with rags and clear gloves inside sink CDI - PIC discarded items. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand washing sink near 3-comp-sink with a stack of red sanitizer buckets store inside sink. CDI - PIC moved buckets. 6-301.14 Post a handwash sign at each handsink. Observed male restroom for public and employee use without hand wash signage. CDI - PIC hand wash poster was given to PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two containers of raw marinated chicken strips in lowboy of breading station above 41*F. CDI- PIC was unable to get accurate time of when food was placed inside lowboy and voluntarily discarded raw marinated chicken strips. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed bag of shredded monterey jack/cheddar cheese open without any date markings in walk in cooler. CDI - PIC was unsure of when the bag was opened and voluntarily discarded shredded Monterey jack/cheddar cheese bag. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed three in-use secondary bottles without any labels. CDI - PIC placed labels on bottles.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout food establishment. Observed fly catcher strip at rear of kitchen near garbage.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee preparing and cooking food while not wearing hair restraints.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed metal tongs and spatulas stored on soiled grill prep 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 low boy with water accumulation at the lower level of unit.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed water bottle stored inside handwashing sink near biscuit station. 6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed cell phone playing music on prep top of flour station.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bottle of restroom cleaner stored on food prep surface. Bottle was removed. CDI - Bottle of restroom cleaner was moved to designated storage area.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing and cooking food while not wearing hair restraints.

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 abundance of food splash and residues on non-food contact surfaces of cooking equipment, on shelving in walk in cooler, and in reach in coolers. Recommend higher frequency and more thorough 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 opened ceiling at the back. Needs to be covered.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee coffee cups stored directly in RI. CDI. PIC removed.

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 procedures for cleaning vomit/diarrheal events. CDI - Written procedures were given to PIC.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employees used phones and went directly to food prep without washing hands. CDI. Employee washed hands.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies in the facility during inspection. PIC indicated that there is a work order for it.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in use equipment stored in same place as ear mics. CDI. PIC removed. To be cleaned.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed expired test kits in the facility during inspection. CDI. PIC replaced.

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 abundance of food splash and residues on non-food contact surfaces of cooking equipment, on shelving in walk in cooler, and in reach in coolers. Recommend higher frequency and more thorough 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 food debris on floors in kitchen. Recommend higher frequency and more thorough cleaning. Observed build up on vents.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones and keys stored directly on sugar and salt containers. CDI. PIC removed.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed an open sandwich and an open container of fruit on wire shelf, stored above single-use cups. CDI-Employee moved items to a bottom shelf away from any exposed food, equipment, or utensils.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a stack of red buckets stored over handsink beside 3 comp sink so it was inaccessible for hand washing. CDI-Employee moved buckets to 3 comp sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed pimento cheese on sandwich line at 46F. All other TCS foods were at or below 41F. CDI-PIC replaced pimento cheese on the line and moved the 46F pimento cheese to the WIC to quickly cool.

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 sandwich clamshell Togo containers, paper bags, and paper dinner boxes stored directly on the floor. Observed one box saturated with liquid. Move all single-use and single-service items to avoid contamination.

4-501.11 Maintain equipment in good repair. Observed broken Reachin unit in biscuit station. Unit is unable to maintain temperatures of 41F or below, PIC has removed all foods previously stored in unit, cleaned unit, and a work order has been placed.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding door open to dumpster. CDI-PIC closed 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 cardboard boxes and used Togo trays stored around dumpster. Increase cleaning frequency in this area to prevent harborage of pests.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bottle of restroom cleaner stored on food prep surface. Bottle was unopened. CDI - Bottle of restroom cleaner was moved to designated storage area. -1 point-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee working with ready to eat food while wearing wristwatch. -0 points-

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed lid to Cambro container used for ice tea to be broken and chipped. -0.5 points-

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 abundance of food splash and residues on non-food contact surfaces of cooking equipment, on shelving in walk in cooler, and in reach in coolers. Recommend higher frequency and more thorough cleaning. -0.5 points-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handwashing sink blocked by sanitizer bucket and cleaning materials. CDI - Items were removed. -0 points-

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 fried chicken hot holding at 99F and at 107F in two hot holding units. CDI - Chicken was discarded. -1.5 points-

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 pimento cheese at flip top cooler holding at 45F. Observed pimento cheese holding at 44F in reach in cooler. CDI - Pimento cheese was discarded. -1.5 points-

4-501.11 Maintain equipment in good repair. Observed flour bin with broken lid. CDI - PIC placed plastic bag over flour bin until a replacement lid ordered. Protect flour from contamination -0.5 points-

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 hot holding equipment, grill, fryers, and shelving with build up of food residues, splash, and food debris. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

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 procedures for cleaning vomit/diarrheal events. CDI - Written procedures were e-mailed to a reviewed with PIC. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pimento cheese in flip top cooler holding at 45F. Shredded cheese in flip top was 41F. CDI - PIC voluntarily discarded and replaced with pimento cheese holding at 38F. -0 points-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing and cooking food while not wearing hair restraints. -0.5 points-

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 hot holding equipment, grill, fryers, and shelving with build up of food residues, splash, and food debris. Recommend higher frequency and more thorough cleaning. -0.5 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding door open on dumpster. Keep sliding doors and lids closed on dumpster to prevent rodent or insect infestation. -0 points-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food debris on floors in kitchen. Recommend higher frequency and more thorough cleaning. -0.5 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of raw chicken in walk in cooler coming into contact with water dripping from condenser fan. CDI - PIC has called a technician for repair and moved non TCS foods out of walk in cooler. All items exposed to dripping water have been moved. -1 point-

4-501.11 Maintain equipment in good repair. Observed leaking condenser fan in walk in cooler. PIC has moved food away from condenser fan and has called a technician for repair. -0 points-

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed handwashing sinks near biscuit area and three compartment sink with build up of food residues and debris. Recommend higher frequency and more thorough cleaning. -0 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones and keys stored on prep surfaces throughout. Recommend designating an area for the storage of employee possessions away from equipment, customer food, and utensils. -0.5 points-

6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at back hand wash sink. CDI- Provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Some metal containers soiled with food debris. CDI- Brought to 3 comp. sink 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer at 3 comp. sink dispensing at <50ppm Quat. Exchanged new bag but that did not solve problem. Suspected air bubbles in tube. Facility will have EcoLab come out and manually make sanitizer in mean time. VR.

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. Scoop for flour in WIC stored with handle in product.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at handsink in kitchen next to dish area. CDI: paper towels replaced.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed fried chicken and supremes at drive thru hot holding ranging from 126F - 130F. CDI: product discarded and changed out with fresh product. Observed steak in hot holding at 128F. CDI: product discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sliced cheese and pimento cheese in prep table at 45-46F. All other product was at proper temperature range. Cheese had been left out and lids were not placed back on product after lunch rush. CDI: cheeses were discarded.

General Comment: 4-501.11 Maintain equipment in good repair. Observed cold water pedal to handsink at entry of kitchen broken and not in good repair. Pedal was taken off due to it sticking. Work order has been placed.

Repeat: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris inside 2-door cooler next to chicken breading station.

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 unhandled scoops stored in both flour bin cole slaw container.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Cleaning is needed inside and along the gaskets of 2 door reach in near the breading station.

2-301.14 Wash hands after activities that contaminate them. -P Observed food employee handling payments and then resume food prep without handwashing. CDI - PIC instructed handwashing and then educated food employee on when to wash hands. -2-

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup in tea urns and citrus soda nozzles in dining room. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pork chops and other TCS foods in hot holding near front line hot holding below 135F. CDI - PIC voluntarily discarded and refilled steam well. -1.5-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees handling exposed food without wearing effective hair restraints and while wearing elaborate rings, bracelets and watches. -.5-

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 scoop inside food in the far leftt walk in cooler with handle in food.

4-502.13 Single-use and single-service articles may not be reused. Observed cardboard boxes reused for storing bagged raw chicken. -.5-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food in the handsink. CDI- informed PIC that handsinks shall only be used for handwashing.

5-205.15 Maintain a plumbing system in good repair. Observed the handsink in the back of the kitchen not draining properly. PIC stated that work order has been placed to repair the sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several mechanical scooping spoons with food residue located behind the moving apparatus while stored as clean. Items must be thoroughly cleaned during the wash/rinse portion of the wash/rinse/sanitize process to fully remove all debris, and then sanitized once cleaned. Items were set aside for re-processing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed roasted chicken bites hot holding at less than 135F. Items were immediately discarded. Periodically, hot holding temperatures should be monitored by employees to ensure proper function of the steam units.

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 not recorded for blanched fries in the frying station, corrected during inspection. Time must be recorded at time of heat treating according to approved TPHC procedure.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal containers in the clean dish area.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No certified food protection manager on site during inspection.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed one in-use sanitizer bucket heavily soiled with flour and food residue. Bucket was refilled during inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked plastic containers in the dish washing area. Items removed for re-processing by PIC. Allow items to air dry before stacking, to prevent trapped moisture from providing an environment conducive to pathogen growth.

4-501.11 Maintain equipment in good repair. Observed one low boy reach in cooler unit with a split gasket.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed plastic containers in the dish area with food residue accumulated on the exterior surfaces. Items were removed for re-processing by PIC.

Observed chicken wings holding at 124 in warmer. CDI - reheated to 200 degrees. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P

Repeat non-compliance: Observed wiping cloths stored in bucket higher than the level of sanitizer. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. **Improvement from previous inspection.

Observed employee grab cup by interior surface where drink would be in contact to fill with ice. CDI - cups discarded. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.

Observed sanitizer in three compartment sink with items present inside for sanitizing at 100 ppm. CDI - Remade to 150 ppm. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P

Repeat non-compliance; Observed tomatoes and lettuce in cold hold unit at 52 and 49 respectively. CDI - cooled to 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed wiping cloth in sanitizer at 100 ppm. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

5-202.12 Provide at least 100F water at handsinks.-Pf Hot water at handwash sink was not working. PIC discovered hot water knob was turned off. CDI- Knob was turned on and hot water was working.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P American cheese was sitting on an ice bath and was recorded above 45F. CDI- Cheese was stacked too high and was brought to WIC. All other cold-holding temps. were in 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 No written begin and end times on blanched french fries. CDI- Employee stated fries were just blanched and times were marked. REPEAT.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed a pair of tongs stored on dirty shelf. Store tongs on a clean, dry surface. CDI- Tongs taken to 3 compartment sink.

4-501.11 Maintain equipment in good repair. Gasket in freezer damaged. REPEAT.

~ 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken in hot holding line at 125F. CDI- Chicken was voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tomatos, cole slaw, and lettuce all holding at temps above 45F (see chart). Thermometer in unit read at 60F. PIC stated repair man came last week and replaced it with freon. PIC suspects unit is too old and in need of replacing. Facility will use ice baths in that unit until it is fixed. VR.

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 no written begin and end times on blanched french fries upon entering facility. CDI- PIC discarded fries as they were at the end of the time window. REPEAT.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single-service cups and lids stacked directly above front line with no protection from splash or contamination. Protect by keeping in plastic sleeves.

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 interior of metal containers with dents, thus not making FCS smooth. CDI- Containers removed from use. PIC will order more containers. 4-501.11 Maintain equipment in good repair. Observed damaged gasket in freezer.

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. Observed handwash sink with cold water not working. Employee's were discouraged from washing hands because only hot water was available and thus were not able to perform a proper handwash. CDI-- PIC fixed handwash sink.

3-501.19 Time as a Public Health Control (TPHC). Follow proper written procedures when holding TCDS food under TPHC. Food must be marked with to indicate when the 4 hour window has expired. Discard all TCS food after 4 hours - P/Pf- Observed french fries that were being held under TPHC that was missing a time indicator. PIC stated time indicator had fell on the floor, was discarded and had yet to be replaced. CDI-- PIC made a new time label and placed it on bucket of french fries.

3-304.14(B)(2) Wiping cloths for wiping counters and other equipments shall be held between uses in a chemical sanitizer bucket. Observed a wet wiping cloth stored on table at front right next to sanitizer bucket. CDI-- PIC placed wiping cloth in sanitizer bucket.

4-501.18 The wash, rinse and sanitize solution shall be maintained clean. Observed sanitizer solution with a greenish coloring. CDI-- PIC drained sanitizer and re-filled sink with sanitizer that was clean.

4-601.11(B) The food-contact surfaces of cooking eqiupmentg and pans shall be kept free of encrusted grease deposits and other soil accumilation. Observed the surface of the grill and sheet trays with heavy grease and soil build-up. In need of cleaning. 4-601.11(C) Non-food contact surfaces of equipment shall be kept free of an accumilation of dust, dirt, food residue, and other drebris. Observed fiters of grill ventilation system with heavy dust and grease build-up. In need of cleaning,. REPEAT.

Z6-501.12 Physical facilities shall be cleaned as often as nessecary to keep them clean. Observed facility in need of general cleaning. Floors in need of sweeping and wall near fryer station in need of cleaning.

6-305.11(B) Lockers or other suitable facilities shall be provided for the orderly storage of employee's clothing and other possesions. Observed an employee beverage being stored in reach-in cooler in front with facility food. CDI-- PIC discarded product.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed black build up in the nozzles of the tea urn. - CDI - explained to PIC that they need to scrub them when they clean them at night.

Repeat violation 4-501.11 Maintain equipment in good repair. - Observed water build up in the bottom of the reach in freezer by the fryers. Repair condensation issue and clean the standing water out of the freezer.

Repeat violation 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed general cleaning needed on the floors and equipment. There is a sludge build up under the ice machine causing a sour smell. Gaskets also need cleaning.

General Comment 5-205.15 Maintain a plumbing system in good repair. - Observed a backed up drain under the 3 comp sink. When water is drained from the sink, the drain backs up and puddles water on the floor by the walk in cooler. There is water damage on the walls and floor. Fix drain and minimize how much water drains at one time.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored on ice machine. CDI by discard by PIC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several wet tight-stacked metal pans on the drying rack.

4-501.11 Maintain equipment in good repair. Observed condensation build-up in upright freezer next to fryers. Standing water in bottom of freezer. Repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed areas of kitchen in need of better cleaning. Observed build-up inside upright freezer, on equipment. Thorough detailed cleaning needed.

6-501.12 Cleaning, Frequency and Restrictions(A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.OBSERVED FLOORS AND WALLS THROUGHOUT FACILITY TO BE IN NEED OF BETTER CLEANING, ESPECIALLY IN HARD-TO-REACH AREAS, UNDER AND BEHIND EQUIPMENT.

4-101.19 Nonfood-Contact Surfaces4-202.16 Nonfood-Contact Surfaces4-501.11 Good Repair and Proper Adjustment-EquipmentOBSERVED SEVERAL SHELVING RACKS WITH RUST PRESENT. OBSERVED SLIGHT DAMAGE TO EXTERIORS TO SEVERAL PIECES OF KITCHEN EQUIPMENT IN KITCHEN. RE-COAT OR REPLACE RUSTED SHELVING AND REPAIR ALL DAMAGED EQUIPMENT.

4-602.13 Nonfood Contact SurfacesNonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. OBSERVED FOOD DEBRIS COLLECTING IN BOTTOM OF REACH-IN FREEZER ACROSS FROM FRYER STATION AND DEBRIS COLECTING ON MULTIPLE GASKETSTHROUGHOUT KITCHEN AND WALK-IN UNITS. OBSERVED FOOD DEBRIS COLLECTING ON REFRIGERATION RACKS. / CLEAN ALL ITEMS

6-501.12 Cleaning, Frequency and Restrictions(A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.OBSERVED FLOORS AND WALLS THROUGHOUT FACILITY TO BE IN NEED OF BETTER CLEANING, ESPECIALLY IN HARD-TO-REACH AREAS, UNDER AND BEHIND EQUIPMENT.

4-901.11 Equipment and Utensils, Air-Drying RequiredGENERAL COMMENTAir dry all utensils and equipment prior to tight stacking.OBSERVED ONE STACK ON METAL PANS STACKED TIGHT WHILE STILL WET.

4-101.19 Nonfood-Contact Surfaces4-202.16 Nonfood-Contact Surfaces4-501.11 Good Repair and Proper Adjustment-EquipmentGENERAL COMMENTMaintain all equipment and utensils in good repair and smooth and easily cleanable.OBSERVED ONE SPLIT GASKET ON DOOR OF PREP UNIT IN BISCUIT MAKING AREA. REPLACE ALL TORN /SPLIT GASKETS.

4-602.13 Nonfood Contact SurfacesNonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. OBSERVED FOOD DEBRIS COLLECTING IN BOTTOM OF REACH-IN FREEZER ACROSS FROM FRYER STATION AND DEBRIS COLECTING ON MULTIPLE GASKETSTHROUGHOUT KITCHEN AND WALK-IN UNITS. CLEAN ALL ITEMS

5-501.115 Maintaining Refuse Areas and EnclosuresMaintain areas where refuse is kept. Keep areas free of pest harborages and free of food and trash around garbage and cardboard containers.OBSERVED SHREDDED CABBAGE ON GROUND NEXT TO GARBAGE CONTAINER ON GARBAGE ENLOSURE AREA. CLEAN ALL TRASH AND DEBRIS ACCUMULATING ON GROUND AROUND GARBAGE AND CARDBOARD CONTAINERS.

6-501.12 Cleaning, Frequency and Restrictions(A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.OBSERVED FLOORS AND WALLS THROUGHOUT FACILITY TO BE IN NEED OF BETTER CLEANING, ESPECIALLY IN HARD-TO-REACH AREAS, UNDER AND BEHIND EQUIPMENT.

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge ProhibitionMaintain ventilation hood filters free of build-up and debris. OBSERVED KITCHEN VENTILATION FILTERS TO BE HEAVILY SOILED WITH GREASE AND OTHER BUILD-UP. CLEAN FILTERS.

NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges; projections; and crevices; and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed shelving above 3-comp sink and shelving in walk-in freezer to be peeling/rusted. REPLACE OR HAVE SHELVING PROFESSIONALLY RE-COATED4-501.11 Good Repair and Proper Adjustment-Equipment4-101.19 Nonfood-Contact Surfaces4-202.16 Nonfood-Contact Surfaces

NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Observed food debris collecting on gaskets of refrigeration units throughout. Observed food debris in some refrigeration units. Observed multiple shelving racks in walk-in with food debris present. Observed exteriors of most cooking equipment to be in need of better cleaning. CLEAN ALL ITEMS4-602.13 Nonfood Contact Surfaces

5-402.11 Backflow PreventionGENERAL COMMENTObserved floor drain under 3 comp sink to drain very slow. SNAKE OUT/UNCLOGG FLOOR DRAIN

6-501.114 Maintaining Premises, Unnecessary Items and LitterGENERAL COMMENTObserved outside storage closet in need of organization. REDUCE CLUTTER