CHICK-FIL-A #00592

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P EHS observed food employee washing dishes at the 3 compartment sink and rinsing dishes in flowing stream of sanitizer for approximately 5 seconds which is less than the required contact time. CDI- EHS provided education and dishes were resanitized allowing for the correct contact time for sanitizer. -1.5- 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 .

4-501.11 Maintain equipment in good repair. EHS observed damage to door in lowboy cooler under soup hot well. EHS observed ice accumulation in walk in freezer. PIC stated they have a work order in for the unit. -0-

5-205.15 Maintain a plumbing system in good repair. EHS observed hand sink in main kitchen turned off due to a sensor malfunction. The water will not turn off. EHS did not observe any handwashing violations during inspection. -0-

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 EHS observed three trays of strawberry yogurts cooling in lowboy units with tight fitting lids. EHS observed that items were between 45-43F and had approximately 30 minutes left to cool. CDI- PIC moved items to walk in freezer where they were able to rapidly cool. -0.5- 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 .

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. EHS observed several areas in the kitchen with low grout. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a few metal pans with sticker residue present, the pans are stacked so that the sticker residue is touching the food contact surface. Observed a few white plastic lids and scoops with visible food debris present. CDI- PIC took items to dish to be w/r/s. **REPEAT** For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

4-601.11(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 metal storage rack with visible food debris present on shelves. More frequent cleaning recommended. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a few metal pans with sticker residue present, the pans are stacked so that the sticker residue is touching the food contact surface. CDI- PIC took items to dish to be w/r/s. 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 .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed a few metal pans stored as clean and stacked wet.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a few metal pans with sticker residue present, the pans are stacked so that the sticker residue is touching the food contact surface. CDI- PIC took items to dish to be w/r/s. 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 .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed a few metal pans stored as clean and stacked wet.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P. Observed food employee prepping several containers of salad, changing task to tapping on iPad used by food employees, and working with containers going in and out of WIC. CDI- EHS discussed when to wash procedures with PIC, PIC had employee discard gloves and wash hands.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produced being stored on top shelf in WIC above RTE foods. PIC had employee adjust storage order. For more information on food storage order please visit: 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. Observed large deep metal pan of cut lettuce in flip top temping above 41F. CDI- PIC removed top layer of TCS item to be cooled in WIC due to being within 4 hour parameter. 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 .

3-501.15 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 2 trays holding 6 containers of Cobb salad cooling in tightly packed containers. CDI- EHS discussed effective cooling methods with PIC, PIC had lids cracked open to allow for more effective cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed gaskets of prep unit in disrepair, ripped, and tearing. Replace or repair gaskets.

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 thermometer soiled with food residue on thermometer and in casing. CDI- PIC placed thermometer in dish machine to be properly washed and sanitized.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sugar container with broken wheels and leaning on the floor. CDI- PIC has put in an order for a new container prior to inspection. PIC moved sugar to temporary container off the floor until new container arrives.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dish washer drying dishes with wiping cloths. EHS advised PIC to air dry equipment and utensils only. CDI- PIC discarded wiping cloth.

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 a container of shredded chicken in RI at 50F. CDI. PIC indicated that it will prepped this morning. CDI. PIC removed to the cooler for quick cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 dish machine thermometer reading at lower temperature than unit output. CDI. PIC replaced the thermometer. Inspectors thermometer was accurate to machine thermometer.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed employee wiping down equipment with dry cloth and attempt to change gloves to work with food. CDI- PIC made employee properly wash hands before donning new gloves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed white cutting boards at salad prep station with deep grooves with staining in grooves. Resurface or replace. Observed 4 spoons used to stir tea with heavy brown buildup and one ladle with food buildup stored as clean. CDI- PIC placed spoons and ladle into 3 compartment sink to be 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 .

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 vents above drive thru window with buildup of dust. Observed debris buildup under racks in walk in cooler and freezer. Clean.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal items being stored above foods in freezer. CDI- PIC moved items to bottom shelf.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single-service gloves stored on drink station under employee drink on stand. CDI-gloves were removed. 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 lids stored near make station area that was not inverted. CDI- lids were inverted.

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. Clean exterior of bun warmers and hot holding equipment in kitchen area. REPEAT (half points due to improvements).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw chicken recorded at 42-44F in raw flip top station. CDI - placed on TPHC. 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 Salad was dated for 8-17 using Chicken cooked yesterday. Proudest must be dated for date of oldest prepped/cooked ingredient. CDI - Date changed. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some dishes wet stacked. Air dry before stacking.

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 some shelves in thawing cabinet and gasket in need of cleaning.

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 boiled eggs cooling from prep in salad prep reach-in unit, covered in closed container and still above 41F. CDI-Eggs were placed in walk-in cooler to cool quickly to 41F.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed active wash temperature in 3 comp sink below 110F. CDI-Basin was refilled with hot water 110F and above.

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 large metal pan of tomatoes in walk-in cooling from prep covered with plastic wrap. Tomatoes were still 46F upon initial observation. CDI- Tomatoes were relocated to walk-in freezer where they were allowed to quickly cool to 41F within 25 min. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed leaf lettuce, sliced tomatoes and cheese cold held at 45F on sandwich make line. CDI- placed on temp tphc

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 to go containerized salads at 47F. CDI removed to cool in walk in cooler