CHICK FIL A #04388

-REPEAT- 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build-up of food and splash debris on interior and exterior surfaces of 4 of 5 reach-in thawing units. Per PIC, thawing units are on a daily cleaning rotation with a different unit being deep cleaned each day. EHS observed interior and exterior surfaces of “Tuesday” unit clean, however, “Monday” unit had heavy food and splash debris on inside surfaces and exterior handle as was the case with the other three units. PIC to develop system of checks to ensure cleaning schedule is being followed.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. -Pf- Observed ice in basin of hand washing sink by fryer station. All other sinks clean, fully stocked and accessible. CDI - PIC removed ice from sink and cleaned it.

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

-REPEAT- 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build-up of food and splash debris on interior bottom surfaces of reach-in thawing units and salad prep low boy. Per PIC, thawing units are deep cleaned weekly on Saturdays, and salad low boys are deep cleaned monthly. PIC to address cleaning frequency.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build-up of food debris on bottom interior surfaces and gaskets of salad prep low boys. Observed build-up of liquid residue on inside of thawing RIC. Per PIC, salad units are deep cleaned monthly, and thawing units are cleaned weekly on Fridays. PIC will address cleaning frequency of units.

-REPEAT- 5-205.15 Maintain a plumbing system in good repair. Observed leak at hose attachment on faucet of 4-comp sink. PIC to address repair/replacement of hose attachment.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout in between floor tiles throughout the facility allowing for build-up of water and food debris. Observed areas of cracked/missing grout in dish pit area. PIC to submit work order for repair/replacement of grout/flooring.

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 an employee wash hands for 3-4 seconds. CDI - Employee was educated and properly rewashed their hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed two gloves stored inside of the dish cleaning area hand sink. CDI - gloves were removed. Observed missing paper towels at the vegetable wash hand sink. CDI - Manager provided paper towels during inspection.

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 salad cooling 0 degrees after 15 minutes. CDI - Salads were brought to the walk-in with lids open to rapidly cool.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 60 degree corn salad in the salad prep cooler. All other items were below 41 degrees. CDI - Corn salad was voluntarily discarded.

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 attempting to cool in a low prep cooler with tight plastic lids. CDI - Salad were moved to the walk-in cooler and lids were removed.

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 food with ice build-up due to them being stored underneath the leaking walk-in freezer compressor.

4-501.11 Maintain equipment in good repair. Observed a leaking walk-in freezer causing build-up of ice.

5-205.15 Maintain a plumbing system in good repair. Observed a leaking spray hose for the vegetable wash sink.

*REPEAT* 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - Tongs, Metal container and fruit slicer stored clean with food debris. *CDI - PIC placed items into dish area to be washed, rinsed and sanitized. NOTE: Points deducted remain the same due to no sticker residue. 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 .

3-305.14 Unpackaged food shall be protected from contamination during preparation. *Observed - Bottom of sheet tray in contact with grilled chicken in WIC. *CDI - PIC removed sheet tray and stored them to remove possible contamination.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. *Observed - Wet stacking of metal containers on drying rack. *CDI - PIC stacked containers to allow proper air drying.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - stickers and sticker residue on multiple metal containers throughout clean dish rack. *CDI - PIC had food employee remove all metal containers with stickers and sticker residue. 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 .

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf- *Observed - Max/Min thermometer no longer working. A verification visit will be conducted within 10 days to verify violation has been corrected.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - 2 tongs with food debris build up and Multiple containers with stickers and sticker residue. *CDI - Items were set to the side to be rewashed, items with stickers had stickers removed and rewashed. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. *Observed - Metal containers wet stacked on clean dish rack.

*REPEAT* 4-501.11 Maintain equipment in good repair. *Observed - Broken Flip Top Unit Lowboy RIC handle. PIC placed work order.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf *Observed - High temp dish plate with dead batteries unable to test hot water dish machine. *CDI - Food employee replaced battery, dish plate thermometer can now accurately record dish machine rinse temperature.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. OBSERVED employee touched body part during food prep without washing hands, also observed employee touch trash can and went directly to food prep without washing hands. CDI. Employees did cleaned their hands. And education was provided on when to wash.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed paper towel not properly dispensing during inspection. Employees were directed to use the other sinks as they do have multiple sinks in the facility. Work order placed.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed splendors stored directly in same place with sanitizer. CDI. PIC removed.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed container of salt in the prep area without a label.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple fruit flies in the facility during inspection.

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 frozen food stored directly on the floor in the WI freezer.

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

4-501.11 Maintain equipment in good repair. Observed one of the RI doors in disrepair. Needs to be repaired.

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 gasket cleaning needed on multiple reach in units, EHS showed PIC areas needing cleaning during inspection.

5-205.15 Maintain a plumbing system in good repair. Observed water leaks at 3 comp sink.

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

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout on floor tile at dish pit, observed some standing water/food debris between tiles, unable to be properly cleaned with low grout. EHS discussed with PIC Casey, stated he has reached out to facility services, will have grout replaced this weekend in this area. Repeat 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on floors under equipment.

4-501.11 Maintain equipment in good repair. Observed gasket damage on reach in unit, below hot holding area for fried chicken and prep area. EHS showed PIC gasket of concern, discussed replacement and frequency of gasket replacement. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed white cutting boards attached to salad prep unit with deep grooves and scores, no longer smooth and easily cleanable in current condition. EHS discussed replacement with PIC Casey, stated he was aware of issue but has had problems finding the right sized cutting boards to replace. Resurface or replace so these can be effectively cleaned/sanitized.

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. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout on floor tile at dish pit, observed some standing water/food debris between tiles, unable to be properly cleaned with low grout. EHS discussed with PIC Casey, stated he has reached out to facility services, will have grout replaced this weekend in this area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a few metal containers/lids at clean dish shelving with food debris, in need of cleaning. CDI- dishes removed during inspection, cleaned in dish washer during inspection. EHS observed vast majority of dishes were properly stored as clean. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop stored in container of sugar with handle contacting sugar. 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 gasket cleaning needed on multiple reach in units, EHS showed PIC areas needing cleaning during inspection.

5-205.15 Maintain a plumbing system in good repair. Observed significant leak from high temp dish machine during inspection. High temp dish machine is sanitizing above 160F, leak is not causing any issues with functionality of machine. PIC stated that a pipe underneath comes loose, needs to be retightened occasionally. Ensure this piping has a long term fix, fix leaking while dish machine is in use.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors and walls near drive thru area with strawberry mix splattered on walls, in need of cleaning. REPEAT. Note: points left at 0, this is a different area needing cleaning compared to previous inspection.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink near dish machine. CDI PIC provided paper towels.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scooper handle touching sugar. CDI PIC removed scooper from sugar bin.

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 several single use cups in drive up area with syrup splashed on them. CDI PIC discarded cups and moved dispenser away from syrup machine.

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 of WIF with buildup and debris.

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 prep salad in ready to go containers in reach in at the front register line temperature above 41F. CDI- PIC discarded items. -1.5 pts-

REPEAT 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 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed 3 large plastic containers of cut/chopped chicken in WIC trying to cool with lids on temperature range from 44F to 48F. CDI- PIC put in WIF, opened the lids up to allow air flow, split portion in half while cooling in order to get item cool faster in time. -0.5 pts-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking on metal pans on rack near dishmachine. Need air dry completely before stacking them up. -0 pts-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 . Observed metal pans with food debris. CDI - PIC and EHS pulled pans with food debris from shelving with clean foods to be wash/rinse/sanitized at dish area. EHS discussed dish washing with PIC.

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 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed large plastic containers of chicken with lids on and sealed tightly cooling in the WIC. CDI - Lids were taken off containers so chicken could cool quickly. Facility has a standard procedure to cool on sheet pans.

4-501.11 Maintain equipment in good repair. Observed hot holding drawer unit under chicken hot holding shelving missing wheels and not operating. Needs repair. REPEAT.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food debris and build up under dish rack in dish area and under the prep table and prep sinks. Needs cleaning.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed sanitizer at 3 comp sink used for sanitizing at 20ppm. Unit placed out of service and sanitizer manually added. ****Will be back to check on the unit in 2days

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a live mice in the facility at the time of inspection.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloth in solution with concentration of 20ppm. CDI. PIC changed the solution.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes in the cleaned dish area. CDI. PIC removed to be cleaned.

4-501.11 Maintain equipment in good repair. Observed one of the RI doors in disrepair. Needs to be repaired. REPEAT.

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

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed one of the hand sink at the kitchen without a waste bin. CDI. PIC provided one.

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. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed cooked chicken in a plastic container in a reach in near the prep line. PIC explained they take cooked chicken and every 20mins it's discarded for quality standards. They then place the chicken in a plastic container called the 'cool down' container in the reach in. They started it at 6am and they usually take it back to the WIC around 2PM or sooner if they have time. EHS observed chicken ranging from 145F to 65F. PIC found the procedures and this is not correct even by their own procedure standards. CDI-PIC voluntarily discarded chicken and from now on will be using a pan clearly marked for 1 hr, then it will be moved to the WIC for the remaining time and put on a sheet tray.

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 For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed cooked chicken in a plastic container in a reach in near the prep line. PIC explained they take cooked chicken and every 20mins it's discarded for quality standards. They then place the chicken in a plastic container called the 'cool down' container in the reach in. They started it at 6am and they usually take it back to the WIC around 2PM or sooner if they have time. EHS observed chicken ranging from 145F to 65F. PIC found the procedures and this is not correct even by their own procedure standards. CDI-PIC voluntarily discarded chicken and from now on will be using a pan clearly marked for 1 hr, then it will be moved to the WIC for the remaining time and put on a sheet tray.

4-501.11 Maintain equipment in good repair. Observed a pipe that pops off the back of the dishwasher, causing the floor to flood. Front door is broken.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed 2 high temp dish machine thermometers not working, neither one would turn on. CDI-PIC found a battery and put them in one of the thermometers and it worked.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed tile around the dish washer floor drain broken. REPEAT.

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 shredded chicken cooling in the WIC at 46F, it was in a plastic container, covered. CDI-PIC opened container and EHS explained it is best to leave product open while cooling.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the inside of the prep units with food debris, and around the grill (build-up of grease) are in need of cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked tile around the drain near the dishwasher.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed half n half, milk, chocolate milk in under counter reach in cooler at drive thru all above 41F. Milk products were in the unit overnight. Observed corn at the salad prep temped at 56F. Observed tomatoes at service prep top cooler at 49F. CDI, PIC removed all the items and voluntarily discarded. Cooler was not plugged in. PIC plugged, awaiting for unit to get to 40F or below prior to holding TCS foods. PIC stated that the corn was frozen and was placed in warm water to thaw. Corn was placed on a sheet pan to properly cool down to 41F. Tomatoes were voluntarily discarded

3-307.11 Protect food from contamination sources not specifically noted by code. Observed trays on cooling chicken stacked on top of each other, the bottoms of the trays were touching the chicken. CDI - PIC unstacked the chicken.

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 sanitizer bucket concentration at salad prep at 100 ppm of Quat. CDI - PIC remade the sanitizer and is now at 200 ppm of Quat.

4-101.19 Nonfood-Contact Surfaces - C Observed some gaskets on reach in freezers and refrigerators torn.

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

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -Pf Employee didn’t know the symptoms or illnesses when asked. Manager could not locate policy in training documents. Advised them to review with employees (left poster). Poster was hung by the end of the inspection in employee break area.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employees changing gloves without washing hands. Directed PIC to inform and educate employees. He went to each employee and asked them to wash hands and then put on new gloves.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed final wash on dish machine not reaching 180F and disc thermometer was not reaching 160F. Service provider was called and unit was turned up. It was properly sanitizing by end of the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed liquid egg (x2) on ice at 45F and 52F. Added water and ice to pan so that the containers were submerged to point of product. Egg had been opened less than 1 hour prior to temping.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed sugar unlabeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed waffle fry boxes on the floor in the walkin freezer.