BOJANGLES' #120

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stack of container lids stored as clean on rack above 3 comp sink with food debris and grease residue. CDI- Dishes re-w/r/s. (-0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed small containers of coleslaw in front lowboy near window at 45F. EHS advised using TPHC for items in cold holding equipment opened too frequently to maintain at 41F or below. CDI- Coleslaw voluntarily discarded. (-0)

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed softened margarine on prep top at biscuit station marked for disposal at end of day at 72F. Employee did not regard this food item as TCS. EHS advised that softened stick margarine is TCS and must be marked for 4 hours, as it will exceed 70F during the hold time. Begin time with margarine at 41F or below, apply time label, then soften; foods must begin at 41F or below, 135F or above, or start below 70F and never exceed 70F. CDI- Margarine voluntarily disposed. Restarted with new product on TPHC. 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 French fries at 85F and no TPHC sticker used. CDI- Fries voluntarily disposed. (-1.5)

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests (gnats, houseflies) in cupboard beneath self-service soda machine. Clear the area of food debris and moisture to eliminate pest harborage in this area. (-1)

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large delivery made this morning and boxes on ground in walk in freezer and back room near ice machine. EHS advised PIC to remedy immediately, as wet floor is making contact with cardboard boxes. (-1)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed quat over 450ppm in sani-bucket at prep counter near hand sink and used wiping cloths on counters throughout. CDI- Dilluted to 350ppm, cloths returned to buckets. (-0)

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 multiple fryer baskets with deteriorated wire coming apart from metal frame, no longer safe to use. Replace. (-0.5)

REPEAT. 4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed dishes being cleaned in wash basin with cloudy water and no visibility. CDI- EHS provided education and employee drains basin before resuming. (-0.5)

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed various lowboys with grease residue, food debris, and minor spills inside. Handles and outside of equipment greasy to touch. Increase cleaning frequency. (-0)

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 chipped and missing floor tiles throughout main kitchen, especially near fryer baskets. Repair or replace damaged flooring so tile is cleanable. Also observed damaged wall near can wash; repair to prevent entry of moisture. PIC states total remodel is imminent and will resolve these issues. (-1) 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cabinets beneath self service soda dispensers in dining area with severe dirt and debris accumulation.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed coleslaw between 57F-46F after cooling for 6 hours. CDI- Coleslaw voluntarily disposed. (-1.5)

REPEAT. 3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures for TPHC onsite. CDI- EHS provides county form and reviews with PIC. Print and complete form today. (-1.5) FORM HERE: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed coleslaw between 62F-50F in front lowboy prepped at 4am, and 50 minutes left to complete cooling to 41F. PIC brings to WIC to finish cooling, but rate was not successfully met. CDI- Product voluntarily disposed. EHS advises staff not to cool foods in lowboy. (-0.5)

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service containers removed from protective sleeves on bottom rack of dry storage. EHS advises rearranging items so they are not exposed to contamination during sweeping and mopping. PIC states they will rearrange later today. CDI- Top layers of single service containers discarded. Boxes placed on top to protect items until rearranging can occur. (-0.5)

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed soiled water in wash basin of 3 comp sink. CDI- PIC drains and refills basin. (-0)

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 chipped and damaged floor tiles throughout back kitchen. Repair or replace damaged flooring so tile is cleanable. Also observed damaged wall near can wash; repair to prevent entry of moisture. PIC states total remodel is imminent and will resolve these issues. (-1)

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food handler enter building from outside and begin food related tasks when hand sinks were not supplied and usable. CDI- Employees all stop and wash hands at re-supplied hand sink. (-0)

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at main kitchen hand sink. CDI- PIC restocks dispenser and requests another store to bring additional soap, as theirs will not be delivered until Saturday. (-1)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several metal containers stored as clean with visible debris and greasiness to touch. CDI- Dishes re washed, rinsed, sanitized. (-1.5) 4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed thermapen stored on side of equipment with severe grease accumulation. CDI- Thermometer cleaned before re-storing.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures for TPHC onsite. CDI- EHS provides county form and reviews with PIC. (-0) Form here: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of quat sanitizer on bottom rack of prep table. CDI- Quat labeled. (-0)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloths on various prep surfaces throughout kitchen. CDI- EHS discusses with PIC the need to have wiping cloths as either single use, or stored in sanitizer between uses. PIC sets up two sani-buckets for wiping cloth storage. (-0.5)

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 inside lowboys and outside of equipment throughout. Also observed grease residue coating on clean dish rack; increase cleaning frequency so clean dishes are not recontaminated. (-0.5)

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 grease accumulation to walls and ceilings throughout. Deep clean is advised. (-1) 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed chipped and damaged floor tiles throughout back kitchen. Repair or replace damaged flooring so tile is cleanable. Also observed damaged wall near can wash; repair to prevent entry of moisture.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee keys on table with active food prep occurring. CDI- Keys removed, table sanitized. (-0)

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed no signed employee health policies on site at the time of the inspection. PIC stated that they might have been thrown away since the facility has a new store manager and they have been cleaning the office out recently. CDI - EHS provided paper copy of updated employee health policy at the time of the inspection. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a container of pre-portioned ranch cups, a container of pre-portioned coleslaw, and 3 bottles of milk in the drive thru lowboy refrigerator at temperatures of 49-51F. PIC stated that someone had accidentally adjusted the temperature higher than it should be. REPEAT. CDI - PIC voluntarily discarded all ranch cups, coleslaw cups, and milks. PIC reset temperature setting for lowboy cooler so it can maintain 41F or lower. 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 the green beans and sausage gravy being held on time at the drive thru steamtable to not be labeled with a discard time. - Observed the french fries and hash browns at the front counter being held on time and to not be labeled with discard times. CDI - PIC time stamped all items with their discard times.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed multiple flying insects throughout the dry storage and chemical storage areas.

4-501.11 Maintain equipment in good repair. - Observed the handle to the left door of the biscuit area 2 door lowboy to be missing.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed the exterior and interior of the cookline/biscuit area lowboy refrigerators/freezers and the opentop refrigerator to have accumulations of food debris.

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 a buildup of food debris/grime throughout the kitchen floors and ceiling. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Sliced Ham and Shredded Lettuce in Small Flip Top Unit and Raw Chicken Fillets at breading station above 41F, see temp chart for details. PIC stated small flip top unit was accidentally slightly unplugged and replugged in unit. PIC stated breading station unit was not filled with Ice as needed and had food employee fill unit with ice. *CDI - PIC voluntarily discarded items. 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 - Box of raw chicken stored on the floor of WIF. *CDI - PIC removed item floor storing it on shelf.

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 bucket stored directly on the floor under Breading Station. *CDI - PIC replaced sanitizer in bucket and stored it on lower shelf on prep table.

*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 - Debris build up throughout kitchen in hard to reach areas.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed uncovered employee beverages.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed container of boberry biscuits stored on top of raw chicken box. CDI, foods relocated for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed employee relocate trash container then proceed to handle clean equipment and food preparation. CDI, employee removed gloves and washed hands.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Observed chicken breast cooked to 138 degrees F. CDI, chicken placed back on grill to continue cooking to 182 degrees F.

For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. - Observed recently portioned ranch dressing, cold slaw , cheese in prep cooler and items cooling in covered containers and large container of Cole slaw recently prepared cooling in tightly covered container in walk in cooler. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

General Comment:” 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P - Observed TPHC procedure indicating hold time of 1 hour but current time exceeding discard time on TPHC label.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed recently portioned ranch dressing, cold slaw , cheese in prep cooler and items cooling in covered containers and large container of Cole slaw recently prepared cooling in tightly covered container in walk in cooler. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket testing blow required concentration for quat and some wet wiping cloths on counter surfaces.

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 grease accumulating between fryer equipment and building up on floor behind fryer and cooking equipment. General cleaning needed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed Mac and cheese hot held at 120 degrees F at front line. CDI, Mac and cheese reheated to 170 degrees F. 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 raw chicken cold held at 55 degrees F but ice bath not provided for breading station. If cold holding not in compliance next inspection a risk control plan may be requested. Operator stated chicken recently placed in unit and relocated to WIC to rapidly cool. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in establishment.

4-501.11 Maintain equipment in good repair. Observed light not working in WIF.

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

6-201.16 (A) Wall and ceiling covering materials shall be attached so that they are easily cleanable. Observed some wall board peeling from wall near WIC. Repair.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed raw chicken over ham. CDI, foods relocated for proper storage. 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 a few pans stored clean but had some food residues. CDI, pans relocated for cleaning. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cheese and Cole slaw cold held between 44-45 degrees F. CDI, foods relocated to rapidly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(2) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Ready to eat cut or chopped TCS produce or opened TCS hermetically sealed food that begins TPHC at 70 F or less, must remain at or below 70 F during the 4 hour time as a public health control period and be marked with the discard time. Observed written procedures available but no time stamp on pan. CDI, pan labeled with time.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed chemicals stored over single-service gloves. CDI, items relocated for proper storage.

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 baseboard tile and floor damage. Observed some areas on floor in need of grout near ice machine to provide smooth and easily cleanable floor.

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: Employee washed hands with no soap. CDI-soap supplied to hand sink and hands washed. 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 .

6-301.11 Provide soap for handwashing at each handsink. -Pf: No soap at hand sink in kitchen. CDI- soap provided.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P: Quat sanitizer in 3-comp sink measured less than 150 ppm. PIC emptied sink and re-filled with fresh solution. Sanitizer measured 200 ppm after refilling. 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 cheese held at 44.0 F. Same item repeat. CDI - voluntarily discard.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures for blanched fries. Observed blanched fries in service with no time stamp. Fries discarded voluntarily. Return visit to see that written procedures for blanched fries have been obtained and procedures are being followed. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 Sliced cheese, and buttermilk batter held above 41F. CDI - Items were placed on the line at 8 AM and were placed inside WIC for rapid cooling.

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 Eggs, Chicken and country fried steak using TPHC with no time stamp. CDI - Correct time stamps were made and added to each item.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with no head covering while cooking food at the flat top. CDI - Employee was provided with head covering. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee with dangling bracelet. CDI - Employee removed bracelet.

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 cardboard and handles of scoops submerged in flour used to bread chicken. CDI - Breading was discarded, scoops and cardboard were discarded.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor tiles missing grout throughout facility. Observed missing floor tiles under 3-comp sink. REPEAT..

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed glasses and car keys stored on prep table in biscuit area. CDI - Employee items were removed.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures for blanched fries. Food employee was observed adding time stamp to fries at start of inspection. Fries were already at 70 F. CDI - TPHC procedures were provided to PIC. Fries were blanched about 30 minutes prior and are only held for 1 hour. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bags of flour stored on floor rack under coat rack with employee jackets.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed hand sink in kitchen separating from wall and in need of recaulking.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor tiles missing grout throughout facility. Observed missing floor tiles under 3-comp sink. REPEAT. No demerits due to different violation observed from last inspection. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed facility in need of general cleaning. Observed food debris on floor throughout facility and multiple utensils on floor behind 3-comp sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed several TCS foods registering > 41 F inside reach-in and lowboy units. Refer to temperature chart. Products came from walk-in cooler and were used during lunch rush. It was also discovered that the reach-in unit at the biscuit baking station had ice build-up on vents inside unit, resulting in an elevated ambient temperature. CDI - Foods relocated to walk-in cooler to cool towards < 41 F. Facility instructed to discontinue use of unit until repairs completed. -1.5- ***3-DAY VERIFICATION REQUIRED. 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.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed spray bottle containing multi-surface peroxide cleaner stored on top of bags of wheat flour. EHS observed no physical contamination. CDI - Spray bottle removed to designated area. -1-

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 several wall joint tiles/baseboard behind ice machine missing and 1 detached, damaged wall tile at front counter drive through, and hole on left side of walk-in cooler door. Also observed flooring in kitchen and at walk-in freezer threshold in need of repairs. -0.5-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed no hand drying provisions available at kitchen hand sink. CDI - PIC replenished station with hand towels.

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. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed opened package of lettuce and shredded cheddar & pepperjack cheese mix with out date marking. PIC stated that these items are no longer used; foods are ingredients for discontinued salads. CDI - Products voluntarily discarded.

REPEAT: 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed x1 damp cloth on hot holding counter. CDI - PIC removed. 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 several soiled wiping cloths on cook line counter top. CDI - Cloths removed.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both recycle and dumpster bin sliding doors left open.

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 several wall joint tiles/baseboard behind ice machine missing and 1 detached. Also observed flooring in kitchen in need of repairs.***No escalation in points due to different category observed.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee water bottle stored with and above retail foods inside walk-in cooler. CDI - PIC removed to office.

REPEAT: 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF. For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed PIC unaware of the reporting requirement for Non-Typhoidal Salmonella. CDI - EHS educated and re-sent information via email regarding 2017 Employee Health Policy change.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed x1 employee wash hands and re-contaminate on handles. CDI - EHS educated and hands re-washed.

6-301.11 Provide soap for handwashing at each handsink. - Pf. Observed men’s restroom without soap. CDI - PIC restocked soap. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no hand drying provisions at kitchen hand sink. CDI - PIC provided paper towels.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed x1 container of soft drink syrup stored on floor in back of facility. CDI - PIC removed off floor.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed x1 damp cloth on hot holding counter. CDI - PIC removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet nested on shelving unit above 3-compartment sink. CDI - Utensils separated to allow proper air drying.

REPEAT: 4-501.11 Maintain equipment in good repair. Observed splitting gasket at upright reach-in freezer next to breading station.***No escalation in points due to facility having received wrong sized gasket; currently waiting on correct sizing of equipment.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris on reach-in unit gasket at breading station.***No points deducted due to significant improvement since previous 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 active leak from ceiling vent at front counter. Repairs needed.***No escalation in points due to different category observed.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF. For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed PIC unaware of the reporting requirement for Non-Typhoidal Salmonella. CDI - EHS educated and gave information via email regarding 2017 Employee Health Policy change.

4-501.11 Maintain equipment in good repair. Observed splitting gasket at upright reach-in freezer next to breading station. PIC stated that a work order has been placed 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 non-food contact surfaces of both lobby and drive-thru soft drink machines with black build-up. Observed food-debris at hot well station. Also observed oil build-up on hood system vents. CDI - Employee thoroughly cleaned beverage station non-food contact surfaces. Recommend higher and thorough cleaning frequency throughout facility.

5-205.15 Maintain a plumbing system in good repair. Observed heavy water leaking from plumbing system at hand sink next to hot holding station. PIC stated that a maintenance technician is scheduled to repair the leak this afternoon.

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 throughout facility on flooring between equipment.

REPEAT: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed green beans, rice, beans and mac & cheese in hot holding between 111-120 F. Observed hot well temperature settings programmed at the max. PIC stated that these items were made early morning, day of inspection. CDI - Products voluntarily discarded. PIC will contact technician to assess unit, will utilize other hot holding equipment until repairs have been made.

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 container of grits held on TPHC with the time of "7:11 am" marked. Items approved to be held on time for 2 hours. CDI - Product voluntarily discarded.

REPEAT: 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered employee drink stored on biscuit prep surface. CDI - PIC voluntarily discarded.

2-301.14 When to Wash - P Observed employee drinking beverage, then move onto food prep without washing hands or changing gloves. CDI - Employee washed hands. All equipment touched moved to 3 comp sink to be W/R/S. 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 food employee cleaning grill, then grab gloves without washing hands first. CDI - PIC instructed employee to wash hands. - 2 -

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken hot holding at 120F. Observed sausage biscuits in hot holding at 104F. CDI - Sausage biscuits voluntarily discarded. Chicken reheated to 203F before being placed back into hot holding. - REPEAT - 1.5 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tartar sauce being held at room temperature (60F). Tartar sauce part of new fish sandwich. PIC stated they are trying to find a place to keep the new bottles. CDI - PIC and EHS decided on refrigerated location in prep unit for tartar sauce. All tartar sauce held out of temperature voluntarily discarded by PIC. - 0 -

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 blanched fries held on TPHC with the time of "9:40am" marked. Items approved to be held on time for 2 hours. Food employee had just prepped new fries while EHS was present. New time marked. - 1 -

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed salads cooling tightly covered. Observed freshly cut lettuce and tomatoes placed into prep top to cool. CDI - Salads uncovered. Lettuce and tomatoes uncovered and moved into WIC to rapidly cool. - 0.5 -

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open. - 0 -

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed QUAT sanitizer reading 0ppm at 3 comp sink. PIC stated they switched sanitizer bucket that morning. CDI - Machine primed during inspection. Sanitizer now reading 200 ppm. - 1.5 -

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed county fried steak holding at 120F. CDI - Items reheated to 178F before being placed back into hot holding. - 0 -

7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer spray bottle stored above salads on push cart, sanitizer stored above paper towlels in chemical storage, and sanitizer bucekt stored directly next to food items. CDI - Chemicals moved to proper storage. - 1 -

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloth bucket reading 0ppm. CDI - Sanitizer refilled to correct conentraion. - 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 boxes of single service cups and plates stored on the ground. - 0.5 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored inside of equipment. Observed employee jacket stored on surface near register. - 0 -

3-501.15 Cooling Methods - PF: Observed 1 small container of lettuce and coleslaw not cooled properly before placed in prep cooler (All other items 39F). Items prepped early morning and placed directly in in prep unit. Spoke about proper cooling. CDI-items discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on shelving and sides of equipment throughout. Spills on rolling cart in walk in. Repeat. 4-602.13 Nonfood Contact Surfaces - C: Observed build up on gaskets in walk in cooler and on small cooler doors.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Observed build up on floor under equipment and on floor drain under shelf near ice machine. Observed greas from hood on wall under filters. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Repair floor tiles where needed.

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 two food employees wash hands and turn off faucet with bare hands. CDI - Educated employees on proper handwashing. Employees rewashed hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed empty paper towel dispenser at kitchen handsink. CDI - Roll of paper towels provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several metal pans soiled with food debris but stored as clean. CDI - Items sent back for rewashing. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed heavy black buildup inside ice bin of soda machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed all TCS foods in WIC maintaining temperatures of 50F-57F. See chart above. Repair man arrived on site and found that the breakers were off for WIC. Ambient air temperature of WIC was 51F at 9:30 and cooled down to 46F by 9:50 after breakers were turned back on. CDI - All boxes of ham, liquid eggs, bacon, raw chicken, buttermilk, sliced cheeses, cut cabbage, and cut lettuce were voluntarily discarded. Also observed all items in prep unit near the biscuit ovens maintaining temperatures of 60F-67F. CDI - Cut lettuce, sliced tomatoes, sliced cheese, shredded cheese, mayo, and ham were voluntarily discarded. VR to be done by 2/15/20. NOTE - This is the 6th consecutive cold holding violation. Facility has had problems with prep unit in the past. ITS issued.

4-501.11 Maintain equipment in good repair. REPEAT. Observed same prep unit/flip top unit not maintaining proper temperatures.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no sanitizer test strips available at facility. CDI - Store director immediately brought test strips from another store.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needing to be done on all equipment (WIC door, WIC shelving, ovens, fryers, etc.).

5-205.15 Maintain a plumbing system in good repair. Observed leaking from ceiling above drive-thru station.

Repeat: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed personal drink stored on prep table across from biscuit making station. CDI: drink was discarded.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed TCS cold hold food items inside flip top cooler and undercounter cooler > 41F (see temp chart). Observed liquid egg and sliced cheese on ice bath > 41F (see temp chart). CDI: all items removed and discarded. Risk Control plan/Intent to suspend will need to be in effect by next inspection if violation is not corrected. VR by 10/18/19

General Comment: 7-201.11 Store toxic materials to avoid contamination. -P. Observed cleaners stored on kitchen prep table next to food service equipment. CDI: chemicals properly stored.

General Comment: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit fly presence at back storage area due to splatter from soda syrup machine. Facility will contact pest control for treatment.

Repeat: 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Food handler not wearing hair restraint while handling food.

General Comment: 4-501.11 Maintain equipment in good repair. Observed torn gasket on walk-in cooler. Observed knobs missing from stove. Observed flip top cooler and undercounter cooler holding above 41F. Flip top cooler has ice build-up inside back of cooler.

General Comment: 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged areas of floor in front of fryers. 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 residue/splatter on walls at back storage area above soda syrup containers.

2-401.11(B) A food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. Cup of coffee stored on prep table. CDI- Discarded. REPEAT.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Metal container stored in handsink. CDI- Removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken recorded below 135F (see chart). CDI- Discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food in flip top unit # 1 holding above 41F (see chart). CDI- Just placed in unit, brought to WIC to cool down. Also observed sliced cheese in melted ice bath holding above 41F. CDI- Placed on TPHC. 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 Blanched fries in back did not have a discard time. REPEAT

2-402.11 Use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employees working without a hair restraint. REPEAT

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Some wet cloths stored on counters.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Personal bottle of powerade stored on counter. CDI- Discarded.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee use pre rinse hose to spray off a soiled piece of equipment and then go back to working with food. REPEAT. CDI- Food employee was instructed on changing gloves and washing hands when touching soiled equipment. A handwash and glove change was done.

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 and cheese reheat temperature at 112F. CDI- Mac and cheese was reheated to 178F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed liquid eggs cold holding in ice bath at 50F. Ice bath had melted and it was just water. REPEAT. CDI- New ice bath was made. Instructed PIC to properly submerged container in ice bath so that it is touching all parts of container to keep food cold.

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 on front line being held on time that did not have a time stamp. PIC stated that fries had been placed out about 5 minutes prior. Also observed fries in back area that had been blanched that did have a time stamp. CDI- Fries were time stamped.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies throughout facility. REPEAT. Pest control needs to be addressed and was mentioned on prior inspection that there had been improvement made.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed managers working with food with no hair restraint on. PIC stated that they had ran out of hair nets and managers are not allowed to wear hats like other food employees. Hair nets need to be provided for managers working with food.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee working with raw pork patties, go to walk in cooler to achieve RTE macaroni and cheese (in package) and continue with work. CDI Food employees topped and directed to remove gloves and wash hands. Observed same food employee pushing up nose with glove hands. CDI Food employee stopped, directed to remove gloves and wash hands. **Glove change requires hand wash as well.**

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer reading less than 200 ppm for quat ammonium. CDI PIC reassembled sanitizer bag and 200 ppm quat ammonium was achieved. Make sure to attach correctly. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor pink build-up in ice machine on plate. Observed build-up in tea nozzles. Make sure to increase cleaning frequency.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cheese cold holding above 45 degrees. CDI Cheese was placed in flip top unit to cool down. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats in soda machine area. REPEAT Improvement with pest control regarding flies. Make sure to continue to have pest control still address.

3-305.14 Food Preparation - C During preparation, unpackaged food shall be protected from environmental sources of contamination. Observed food employees mixing gravy and tea at 3 compartment sink while wash basin was full with dirty equipment/water and sanitizer basin full with quat ammonium. Make sure to separate tasks to ensure contamination.

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed food employees working expo wearing fingernail polish/acrylic nails. CDI PIC had food employee put gloves on. REPEAT 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 watches, rings, bracelets while performing food preparation. Make sure food employees remove all jewelry when performing food preparation. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths being stored on counters and at the hand sink at time of inspection. Make sure to store their wet wiping cloths in the buckets.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed lids being stored on top of soda dispensing machine where debris is accumulating. Make sure to store in a manner to ensure contamination does not occur.

4-501.11 Maintain equipment in good repair. Observed damaged gaskets in all reach in units throughout establishment. Observed hand blower in bathroom not operating (have towels). Make sure to keep in good repair. **Work order has been for gaskets, will double check for next inspection.**

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food build-up in reach in units, gaskets, sides of equipment, shelving, nonfood side of soda machine. Make sure to increase cleaning frequency. REPEAT.

2-301.14 Wash hands after activities that contaminate them. -P Observed food employee handling trash can then continue with food preparation. CDI Food employee stopped and directed to wash hands. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few clean equipment stored with minor food debris. CDI Items returned to ware washing. REPEAT Points not escalated due to a few dirty equipment. However if seen in next inspection, full points will be deducted.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cheese cold holding above 45 degrees. CDI Cheese moved into flip top unit.

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 not labeled. CDI Fries discarded. REPEAT VERIFICATION REQUIRED. IF CORRECT PROCEDURE IS NOT SEEN DURING NEXT VISIT, PERMIT ACTION WILL OCCUR OR RISK CONTROL PLAN.

6-501.111 Keep the premises free of insects, rodents, and other pests. Obseved significant flies in the food establishment.

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 watches and bracelets. Make sure to remove jewelry other than a plain wedding band to facilitate hand washing. 2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed food employees wearing nail polish and artificial nail polish while working with exposed foods. CDI Food employees were placed gloves on. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees not wearing hair restraint at time of inspection. REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up on sides of equipment, behind electronic display and ice container lids. Make sure to increase cleaning frequency. REPEAT.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed waste receptacles and grease receptacles open. Make sure to keep closed at all times.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build-up on walls beside fryer station. Observed minor dust above 3 compartment sink. Make sure to increase cleaning frequency.

2-301.14 When to Wash - P - Observed a food employee reach in their pockets and touch their pants with their hands and proceed to handle clean disposable gloves. CDI by instruction for employee to wash their hands.

6-301.12 Hand Drying Provision - PF - Observed disposable towels not available in women's restroom as dispenser was not dispensing towels and hand drying unit not functioning. Observed no disposable towels at kitchen hand washing dispenser. CDI, disposable towels provided during inspection. Repeat.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed utensils scoops and fry equipment stored as clean but soiled with food residues. CDI, equipment relocated for cleaning. Improvement made sine previous inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed potatoes rounds and sausage hot held below 135 degrees F.CDI, operator voluntarily discarded foods.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed facility not following procedures for using TPHC and not identifying discard time as required by procedures. repeat. cDI, operator voluntarily discarded fries.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - Observed small probe thermometer not working as required. Verification required to ensure that proper thermometer is available and functioning.

2-402.11 Effectiveness-Hair Restraints - C - Observed several food employees not wearing a hair restraint.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths on prep surfaces and tables in kitche

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed box of straws stored on ground in dry storage area and single-service cups uncovered / unprotected at front counter area.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed split gasket on door of walk in unit.

4-302.14 Sanitizing Solutions, Testing Devices - PF - Observed PIC not able to locate test kit. Verification required to ensure that test kit is provided.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy grease accumulating in fryer unit doors and sides of equipment. Repeat. Observed soil accumulating inside prep refrigerators.

6-301.12 Hand Drying Provision - PF - Observed no disposable towels left in women's restroom. CDI, towels supplied.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Food contact surfaces shall be clean to site and touch. Observed blade of can opener stored clean but soiled with food debris. 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Observed tea urn nozzle stored clean but soiled with accumulation of residue. CDI, nozzle relocated for cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed grilled chicken hot held at 118 degrees F. CDI, employee placed chicken on grill to reheat.

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 operation not following procedures for blanched fries and time not identified as required for using TPHC. CDI, fries voluntarily discarded by PIC.

3-302.12 Food Storage Containers Identified with Common Name of Food - C - Observed container of flour not labeled in walk in cooler.\

3-305.11 Food Storage-Preventing Contamination from the Premises - C - Store food 6 inches from the ground. Observed food stored on ground in walk in unit that operator stated was recently delivered.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed water accumulating in equipment in walk in cooler which has been cleaned. Invert to facilitate proper drying.

4-602.13 Nonfood Contact Surfaces - C - Observed heavy grease accumulating in fryer units and shelving throughout facility. Observed black soil residue accumulating behind ice chute at soda beverage dispenser.

6-305.11 Designation-Dressing Areas and Lockers - C - Observed employee bag, keys and drink stored on prep table in kitchen.

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 wash their hands but turn faucet off with their bare hands after hand washing. CDI by instruction.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -Observed cheese, cut tomatoes and lettuce held in unit above 45 degrees F. Observed liquid egg stored at prep area on ice at 53 degrees F. Repeat. CDI, operator voluntarily discarded foods and relocated tomatoes to walk in cooler as PIC stated cut tomatoes was recently placed in unit.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.Observed wet wiping cloth stored on clean drain board of 3 compartment sink.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store single-service articles in original plastic packaging so that contamination of items are prevented. Observed exposed single-service cups at service line.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed flip top prep unit maintaining an ambient air temperature of 63 degrees F as measured by thermocouple and not able to maintain TCS foods at required temperature. Repair.

4": -601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed on some shelving and wooden cabinetry at dining beverage area as sticky residues were accumulating on doors. Observed heavy grease accumulating in fryer doors and between equipment. Repeat.

4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils shall be clean to sight and touch. -Pf- 0pts Repeat- Observed a can opener soiled and in need of cleaning. -CDI- PIC moved the item to the three comp sink to start the cleaning process.

3-501.16 (A)(2)(b) Potentially Hazardous Food (PHF/TCS) shall be maintained at 45F or less. -P- Repeat 3pts- Observed Cheese at 58F and liquid egg at 47F at the cookline ice bath. CDI- PIC voluntarily discarded the items. PIC was told a better ice bath method could be used by making sure the containers were in the ice at a deeper depth and with more water.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF- Observed chicken bites cooked and cooled the day before. PIC stated the item is normally discarded at the end of the day. CDI-PIC voluntarily discarded.

3-501.19 (B) (3) Time as a public health control food shall be marked at which time the food is cooked or removed from cold holding. -Pf- 0pts- Observed blanched fries without proper time of which the item was placed on TPHC. CDI- PIC correctly place the time at which the item would be discarded.

3-305.11 (A) (3) Food shall be protected from contamination by storing the food at least six inches above the floor. 0pts- Observed a box of frozen chic kin being stored on the floor in the freezer and a crate of tea being stored on the floor in the walk in cooler. The PIC moved these items off the floor.

3-304-14 (B) Wiping cloths shall be held in a chemical sanitizer solution at a concentration specified by the manufacture. Observed soiled wiping cloths throughout the facility being stored outside of sanitizer and a sanitizing bucket with wiping cloths at 0 ppm Cl. Maintain wiping cloths in sanitizer buckets.

4-501.11 Good Repair and Proper Adjustment-Equipment -Repeat 0.5pt- Keep equipment in good repair and calibration. Observed seal on walk in freezer in poor repair. Observed split gasket on standing cold hold unit and low boy near bisect prep. Repair items.

4-602.13 Nonfood Contact Surfaces shall be clean to sight and touch - Repeat 1 pt- Observed food debris accumulating on bottom of tall reach in freezer unit and heavy grease and soil buildup in doors and sides of frying equipment.

6-501.11 Floors, walls, and ceilings shall be kept in good repair- Observed tiles broken and grout repair needed throughout the facility. Repair tile near can wash and in lobby self service area. 6-501.12 Floors, walls, and ceilings shall be kept clean- Observed cleaning needed on floors throughout kitchen area.

6-301.14 Handwashing Signage - C - Observed no handwash sign in men's restroom. CDI, sign provided to operator.

-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Store raw animal food so that cross contamination is prevented. Observed raw meat stored above pre-cooked chicken bites. CDI, foods relocated for proper storage.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Clean equipment at required frequency. Observed 2 tea urns accumulating soil in nozzles. CDI, tea urns relocated for cleaning. Repeat. 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed can opener stored as clean but soiled with food debris. cdi, can opener relocated for cleaning. Observed tea urn nozzle stored as clean but soiled with food debris. CDI, tea urn nozzle relocated for cleaning.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - TCS foods shall be cold held at 45 degrees F and below. Observed cheese held on ice at 68 degrees F. CDI, cheese voluntarily discarded by PIC.

3-304.14 Wiping Cloths, Use Limitation - C - Store wet wiping cloths in sanitizer in between uses. Observed several wet wiping cloths on counter surfaces throughout kitchen area.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair and calibration. Observed seal on walk in freezer door not working according to operator and causing ice buildup on floor and walls in unit. Repair. Observed split gasket on standing cold hold unit. Repair .

4-602.13 Nonfood Contact Surfaces - C - Observed food debris accumulating on bottom of tall reach in freezer unit and heavy grease and soil buildup in doors and sides of frying equipment. Repeat.

6-305.11 Designation-Dressing Areas and Lockers - C - Store employee food in designated areas. Observed employee food stored above customer food in walk in cooler.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Provide sanitizer at required concentration. Observed sanitizer below required concentration at 3 compartment sink. Facility ran out of sanitizer and operator changed out bag of sanitizer. Repeat. CDI, sanitizer now provided at required concentration. 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Food contact surfaces shall be cleaned to site and touch. Observed blade of can opener stored as clean but soiled with food debris. Repeat. Observed metal container stored as clean but soiled with food debris. 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P- Observed 2 iced tea urns stored as clean but soiled with residues in nozzles. Tea urns relocated for cleaning.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - TCS foods shall be hot held at 135 degrees F and above. Observewd sausage and eggs hot held below 135 degrees F at holding unit in kitchen. CDI, eggs voluntarily discarded and sausage reheated.

2-402.11 Effectiveness-Hair Restraints - C - Food employees shall wear effective hair restraints. Observed a food employee not wearing a hair restraint.

4-803.11 Storage of Soiled Linens - C - Store soiled linen properly. Observed soiled linen stored on counter surfaces in kitchen.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair and calibration. Observed broken handle on flip top prep unit door and door damage. Repeat. Observed a light out under hood ventilation system. Repeat. Observed split gasket on door of reach in unit.

4-501.14 Warewashing Equipment, Cleaning Frequency - C - Wareashing sinks shall be cleaned as often as necessary to keep them clean. Observed soil accumulating on clean drainboard of 3 compartment sink.

4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces shall be clean so that accumulation of soil is prevented. Observed soil residues accumulating in gaskets of reach in refrigerator, food debris accumulating on bottom of stand up reach in freezer and at chicken breading station. Observed soil residues accumulating on lid of food storage containers. Repeat. Observed grease residue in fryer unit doors.

6-201.11 Floors, Walls and Ceilings-Cleanability - C - Floors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. Observed damage on floor tile next to drain areas and standing water.

4-501.114 Maintain sanitizer at correct concentrations. -P - Observed sanitizer at 0ppm at 3 compartment sink and several sanitizer buckets. Facility ran out of quat sanitizer and PIC went to get more sanitizer. CDI by instruction. Facility manually mixing sanitizer. Observed blade of can opener soiled with dried food debris. CDI, can opener relocated for cleaning.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Ensure TCS foods are hot held at 135 degrees F and above. Observed some fries hot held below 135 degrees F at front holding line. CDI, operator voluntarily discarded fries.

7-201.11 Separation-Storage - P - Store toxic substances so that contamination of equipment is prevented. Observed cleaning chemicals stored on drainboard of 3 compartment sink. CDI, operator relocated chemicals for proper storage.

4-203.11 Temperature Measuring Devices, Food-Accuracy - PF - Observed 1 food thermometer not working. CDI, manager provided back up thermometer that was functioning.

3-302.12 Food Storage Containers Identified with Common Name of Food - C - Dry food ingredients shall be labeled by common name of food. Observed a container of flour not labeled in walk in cooler. Repeat.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed several plastic containers and lids on top shelf in walk in cooler being wet stacked. 4-803.11 Storage of Soiled Linens - C - Store soiled linen properly. Observed soiled linen stored on counter surfaces in kitchen.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed no sanitizer left in dispenser at 3 compartmenk sink. Facility manually mixing sanitizer. Observed broken handle on flip top prep unit. Observed 1 sifter with metal wires broken stored on rack above 3 compartment sink. Observed 1 light out under hood ventilation system.

4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces shall be free from an accumulation of soil. Observed grease residue accumulating in fryer equipment and below equipment. Observed food debris and soil accumulating in shelving thoughout and in gaskets of reach in refrigerator at biscuit making area. Repeat. Observed soil acumulating in shelving in abinet under condiments in dining area. Observed soil accumulating on outside of plastic containers in walk in cooler.

2-301.12 Cleaning Procedure - P - Use proper procedures to wash hands. Observed 1 employee turn faucet off with their bare hands after handwashing. CDI by instruction. 2-301.14 When to Wash - P - Wash hands before doning gloves. Observed an employee switch gloves and proceed to put on new gloves without washing their hands in-between. CDI by instruction.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Iced tea nozzles shall be cleaned at least every 24 hours. Observed iced tea nozzle accumulating heavy black soil accumulation. CDI, tea urns relocated for cleaning.

3-501.19 Time as a Public Health Control - P,PF - Follow written procedures when using Time as a Public Health Control. Observed operators not updating discard time on blanched fries as stated on written procedures. CDI, 2 pans of fries voluntarily discarded by operator.

3-302.12 Food Storage Containers Identified with Common Name of Food - C - Food storage containers storing dry food ingredients shall be labeled by common name of food. Observed 1 container of flour not properly labeled.

3-304.14 Wiping Cloths, Use Limitation - C - Wet wiping cloths shall be stored in sanitizer in between uses. Observed several wet wiping cloths located on prep tables, 3 compartment sink area and shelving throughout facility.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store single-service articles in a clean, dry area. Observed paper towels stored on prep table near hand washing sink.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair and calibration. Observed paper towel dispenser not working and not properly discharging disposable towels at hand washing sink.

4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces shall be free from an accumulation of soil. Observed grease accumulation in fryer units and food debris on shelving throughout kitchen area.

6-501.114 Maintaining Premises, Unnecessary Items and Litter - C - Physical facilities shall be free from unnecessary items and litter. Observed unused equipment in back storage shed. Observed several cardboard boxes on floor near back door and operator stated it was from a recent delivery. clean physical facilities as often as necessary to keep them clean.

General Comment 4-501.114 Maintain sanitizer at correct concentrations. -P - Observed one weak sanitizer bucket. CDI - new sanitizer was provided at the proper concentration.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed grits in the steam well at 89F. CDI - PIC Cleo discarded the item.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed sliced cheese at 50F and ham at 49F in the prep unit by the prep line. CDI - cheese was discarded and the ham was cooled down in the freezer.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P - Observed a metal container sitting directly on top of biscuits. CDI - container was moved. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - Observed unwashed tomatoes above pasteurized liquid eggs in the walk in cooler.

General Comment 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 cole slaw that was prepared today (3/27) marked with the discard date of 4/5. That is a 10 day hold time. Employee marked the wrong date. Facility did not know that the first day of prep counts as day 1. CDI by instruction and explanation. Employee also corrected the dates with 4/2

< b3-501.19 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 blanched fries without time labels. PIC stated they came out 10 mins ago. Items must be marked with time as soon as they come out. CDI - PIC, Kimberly labeled

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed one wet cloth on a prep unit. Repeat violation.

4-501.11 Maintain equipment in good repair. - Observed split gaskets on the reach in cooler by the fryers, the walk in cooler and the walk in freezer. Replace gaskets.

General Comment 5-501.114 Ensure drain plug on dumpster, waste containers is in place. - Call dumpster company and request a drain plug.

2-301.12. Follow the cleaning procedure to adequately wash your hands.-P Observed several employees wash hands for 8-10 seconds and turn off faucet with bare hands. CDI by instruction.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping clothes stored on prep surfaces. CDI clothes placed in sanitizer solution. Repeat violation.

he 4-501.11 Maintain equipment in good repair. Observed rusted shleves in dry storage area.

4-601.11(C )/4-602.13 Keep tithe equipment clean is to avoid build up of dust, food residue or debris. Observed food residue in bottom of reach-in freezer, oven ledges and gaskets of coolers in prep area.

6-501.17 Absorbent Materials on Floors, Use Limitation - C. Observed cardboard covering floor in front of walk-in freezer door. CDI cardboard was removed.6-501.12 Cleaning, Frequency and Restrictions - C. Upon entering facility, observed standing water on floor throughout kitchen.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P: Sanitizer in 3 comp and buckets were less than 200ppm. CDI-remade by PIC

3-304.14 Wiping Cloths, Use Limitation - C: Keep all wipe cloths in sanitizer buckets when not in use.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C- Replace burned out light bulbs under hot holding area.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Mold build up on three tea urn nozzles and on four beverage nozzles at the self service counter area. CDI- all removed immediately for cleaning.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. One container of gravy on the front steam table not under temperature control. All other food items under approved hot hold control. See chart for temperature. CDI- Operator; Alice Wilkes, had gravy reheated.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Food debris and single service packaging under main cook line. Cleaning is needed.