LOUISIANA FRIED CHICKEN

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Packaged cole slaw in front display cooler measured 52-54F. TCS foods in cold holding shall measure 41F or less. CDI - PIC discarded cole slaw. PIC will keep cole slaw in another cooler until this one is repaired. 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Sausage in sandwich cooler and cole slaw in front display cooler were missing prep date labels. TCS RTE foods must be labeled with prep date. CDI - PIC discarded cole slaw and placed prep date on sausage pan. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloth bucket measured 0 ppm chlorine. CDI - PIC refilled bucket with 100 ppm solution. REPEAT

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. Ice scoop handle observed laying in ice at soda machine. Handles of in-use utensils must not contact the food or ice.

4-501.11 Maintain equipment in good repair. Front display cooler is holding above 41F. Do not use front cooler for TCS foods until it is repaired. 0 pts.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Hot water only measured 106F at 3-compartment sink. Pressure was also extremely low for the hot water. VR - Verification required within 10 days that establishment has sufficient hot water.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee drink stored on prep table at the make line. CDI: PIC moved employee drink to prevent contamination. REPEAT VIOLATION.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed a cut tomato stored inside the same bin of an unwashed red onion, stored inside the make table. CDI: PIC removed cut tomato from the pan. 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 pink slime buildup on interior kickplate inside the ice machine. CDI: PIC shut off ice machine to melt ice and clean food-contact surface. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thin probe thermometer present at the facility. VERIFICATION REQUIRED within 10 days to ensure facility is in compliance.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few crawling insects on knife mag strip at the dish room. PIC stated he will call the pest control company for maintenance. REPEAT VIOLATION.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one sanitizer bucket measuring 0ppm of chlorine sanitizer. CDI: PIC dumped out bucket and refreshed with properly concentrated chlorine sanitizer, measuring above 100ppm. REPEAT VIOLATION.

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 handle commingled with the chicken breading flour, stored inside the large bin. Ensure all scoop handles are stored above the top of the non-TCS food product to prevent contamination. REPEAT VIOLATION. *Note: Although a repeat violation, EHS reducing to half point deduction since only one scoop was observed out of compliance during today's inspection.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee drink observed on prep table. Store employee drinks separately from prep areas, such as a low shelf. 0 pts.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towels out at hand washing sink in kitchen at start of inspection. CDI - PIC refilled dispenser.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Raw chicken stored on shelf above raw shrimp in upright cooler. Do not store raw chicken above raw seafood. CDI - Shrimp moved to top shelf. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Gravy in hot holding measured 130F. TCS foods in hot holding shall measure at least 135F. CDI - PIC reheated gravy to 170F. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pan of raw chicken gizzards, pan of egg rolls and pan of raw fish measured 46-48F in sandwich cooler. TCS foods must measure 41F or less in cold holding. PIC moved items to freezer to rapidly cooling in container. Recommend establishment have technician check cooler for potential repair. Unclear if cooler was not working or if heat from fryers directly in front of cooler was causing food to be above 41F. VR - Verification required within 3 days that cooler is holding below 41F. 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. 1 small roach observed on floor near freezer and several dead roaches observed on floor. Maintain premises free of pests. PIC showed EHS invoice for pest control from September.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Several wet wiping cloths observed on cook line and on cutting board of sandwich cooler. Store wet wiping cloths in sanitizer solution when in between uses.

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. Ice scoop handle observed touching ice in ice bin at soda machine. Keep handle of ice scoop out of ice to prevent employees from contaminating the ice with their hands. // 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Rice scoop stored in room temperature water. Do not store in-use utensils in water unless the water is maintained at 135F or above. REPEAT

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. Baseboard peeling off wall near 3-compartment sink. 0 pts.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. -Observed large rice cooker lid covering hand sink in back kitchen by wok. -CDI- Lid was removed.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf -Observed Mac and cheese in prep unit, held for over 24 hours, without a date mark. PIC verified that Mac and cheese was prepared yesterday morning. -CDI- PIC properly added date mark. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.12 (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 handle for scoop submerged in red pepper flour mix. -CDI- PIC removed scoop from food. -REPEAT-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee belongings (mail, bag of chips, glasses) stored directly on top of container of flour. Observed employee energy drink (closed, unopened) on shelf above prep unit. Separate employee items from customer items to prevent contamination. -CDI- PIC moved personal items to separate area. -REPEAT-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed container of flour stored on floor in kitchen. -CDI- PIC moved flour at least 6 inches above the floor.

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 handle for scoop submerged in red pepper flour mix. -CDI- PIC removed scoop from food.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee belongings stored among/on top of customer food in dry storage. Observed employee food stored over customer food in RIC. Separate employee items from customer items to prevent contamination. -REPEAT 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 on top of prep top, next to single-service utensils and rice cooker. -CDI- PIC removed bottle.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed cleaner in spray bottle without a label. CDI- Bottle labeled.

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

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer bucket stored on prep table near food. CDI- Removed.

4-501.11 Maintain equipment in good repair. Observed gasket in walk in cooler damaged.

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

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed employee health policy does not address exposure. CDI: EHS provided PIC with a copy of the updated health policy agreement via email during inspection. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at bathroom handsink. CDI: Towels provided.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed lettuce stored directly on shelf in reach in cooler. CDI: Lettuce was wrapped in plastic wrap and returned to fridge.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken thighs cooked to 160F and 161F. Observed chicken breast cooked to 130F. CDI: EHS directed PIC to continue cooking chicken. Chicken was cooked to over 165F prior to serving. PIC changed the preset times on the timers to 18 min for breast and thighs to ensure product is cooked over 165F. Use a thermometer to confirm that chicken reaches at least 165F throughout.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed Mac and cheese with no date mark. PIC stated it was cooked on Tuesday. CDI: Date provided. All other items throughout facility were properly date marked. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed employee belongings stored on top of dry goods in dry storage area. Keep all employee items in a designated area separate from food and other items for the facility.

4-501.11 Maintain equipment in good repair. Observed gasket on left door of the 2-door reach in prep cooler damaged, on the reach in low boy freezer damaged, and on the right door of the 3-door upright reach in cooler damaged.

3-501.13 (A), (B), (C ) Use approved thawing methods. - Pf - Observed raw chicken temp at 82F while thawing in prep sink under running water. Water used to thaw chicken temped 82F. Per PIC, chicken had been in sick for about 25 minutes. Use ice to help keep product under 41F during thawing process. - CDI - PIC moved chicken to walk-in freezer to quickly cool.

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 various working containers lacking labels. - CDI - PIC labeled all working containers.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken gizzards prepped yesterday in RIC with temperatures above 41F. REPEAT CDI: PIC voluntarily discarded gizzards. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed Mac and cheese and sliced tomato without date marks. PIC stated that items were prepped yesterday morning. CDI: PIC date marked items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed three bottles of hand sanitizer being stored under prep table with other spices and food items. CDI: PIC relocated hand sanitizer away from food items to prevent contamination.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee drying sheet pan with wiping cloth. CDI: PIC redirected employee and other items were left to air dry.

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 box of single-service cups being stored on floor in dry storage area. CDI: Box of cups moved to a shelf.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug missing from dumpster. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food being stored over facilities food in RIC. CDI: Employee moved personal food to bottom shelf.

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 raw chicken in fliptop unit with temperatures above 41F. PIC stated that the chicken was put in the unit from the RI cooler almost 2 hours prior. CDI: PIC took raw chicken to WIF to cool quickly.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed cold/flu liquid medication and cough drops stored on top of items in dry storage area. CDI: PIC moved medication and cough drops to a designated area for employees.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed chlorine sanitizer bucket behind front counter with a concentration of 0ppm. CDI: PIC replaced solution with proper concentration.

4-501.11 Maintain equipment in good repair. Observed one side of fliptop unit not maintaining temperatures below 41F. EHS placed thermometer in RI portion of unit to test the function of the unit. Observed an ambient air temperature of 44F. EHS to follow up to make sure unit gets serviced/repaired. Until unit is repaired, raw chicken will be held in pans on ice inside unit and temperatures will be monitored more frequently. VR required within 10 days.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug missing from dumpster. 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 dust and debris accumulating on ceiling vent cover that is over prep line. Keep clean.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw shell eggs stored over RTE sauce in prep cooler. Observed raw chicken stored over raw shrimp in tall reach in refrigerator. CDI, foods relocated for proper storage.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed container of rice stored in front display case at 126 degrees F. CDI, rice voluntarily discarded.

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 2 single-service containers without handles used as scoops in dry storage container of food. Use proper utensils with handles and stored above food.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug missing from dumpster.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed axe body spray stored above supplies in dry storage area and employee food stored above consumer food in reach in prep refrigerator.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written cleanup procedures for vomiting or diarrheal events. REPEAT - previous inspector noted that procedures emailed to establishment, however, PIC noted they were never received. CDI- Written printed procedures in both English and Spanish provided to establishment today during visit. No point escalation at this time.

2-301.14 When to Wash. Observed food employee handling raw chicken remove soiled glove and don clean glove and then proceed to handle clean utensils and ready to eat food items without washing hands. CDI - EHS directed employee to wash hands and change gloves. REPEAT- when changing soiled gloves after handling raw animal foods, hands must be washed before donning clean gloves.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Observed PIC use bare hands to contact cooked egg rolls. CDI - egg rolls discarded. Do not touch cooked or ready to eat food with bare hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels in dispenser at back of house hand sink. CDI - towels replaced.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Obsered chicken overfilled in flip top portion of prep cooler at 45f. CDI - chicken taken to freezer to chill back to 41f. Observed potato salad and house made ranch holding above 41f in front line display case. Ambient air temperature of case at 43f. CDI -all TCS foods relocated to rapidly cool in WIF as it had all been stocked at opening less than 2 hours prior. Do not store TCS foods in this display case until is is repaired and verified to be consistently holding below 41f. REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information 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 pan of prepared egg rolls with no date mark in reach in cooler. CDI - PIC noted egg rolls cooked on Friday and applied date label.

7-102.11 Common Name - Working Containers - Observed container of purple chemical PIC identified as degreaser not labeled. CDI, operator labeled bottle. REPEAT

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Observed front line display with elevated ambient air temperature holding TCS foods above 41f. This cooler was noted on previous health inspection as having elevated air temperatures. Repair to ensure TCS foods are maintained at 41f or lower. Verification required within 10 days.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written cleanup procedures for vomiting or diarrheal events. CDI, information emailed to PIC.

2-301.14 When to Wash. Observed food employee handling raw chicken remove glove on hand then proceed to handle clean bowl and RTE package of French fries. Observed food employee relocate garbage can then handle clean equipment without washing hands. CDI by instruction to ensure hands washed after contamination.

3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation - Observed chicken breading used to bread fish, CDI, separate containers to be provided to prevent cross contamination and contamination from food allergen.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Obsered chicken overstacked in prep cooler between 44-45 degrees. Observed potatoe salad, cole slaw and house made tarter sauce cold held above 41 in display case. Ambient air temperature of case measured 50 degrees F. CDI, foods relocated to rapidly cool in WIF. Visit needed to ensure long term compliance and calibration of front prep cooler.

7-102.11 Common Name - Working Containers - Observed container of degreaser not labeled. CDI, operator labeled bottle.

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 gumbo cooling in deep container in prep refrigerator. CDI, gumbo transferred to shallow uncovered container and relocated to WIF. Proper cooling methods discussed with PIC.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink blocked by prep table. CDI, table relocated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed stacked metal containers with sticker residue stored as clean. CDI, items removed for Wash/Rinse/Sanitize.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door at kitchen area left open. CDI, door closed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone charging on top of make table. CDI, item removed.