CHICK-FIL-A # 04436

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed raw chicken in chicken breading station over stacked in a metal pan. PIC stated that chicken was placed into unit approximately 30 mins prior. Chicken was 50F. -CDI- PIC moved the chicken into the adjacent stand up cooler to cool. Chicken was cooling properly after corrective action. Observed FOH drive thru cooler with Milks temping above 41F. Ambient reading of cooler was 46.5F. Ensure that cooler is repaired. EHS will make a return verification for the unit. -CDI- All milks were voluntarily discarded. 3-DAY VERIFICATION 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 .

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 interior and exterior of holding equipment in need of cleaning. Observed external portion of dish machine with build up present. Observed equipment on chicken cook/breading unit in need of cleaning. Ensure that general cleanliness of non-FCS is increased and maintained.

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 the floors of the WIF in need of cleaning with a build up of debris and residue. Observed that floors in the chicken thawing/breading area are in need of cleaning. Observed wall behind 3-comp sink in need of cleaning. Ensure that floors, walls, and ceilings of the facility are cleaned and maintained as clean.

4-501.11 Maintain equipment in good repair. Observed handle on salad prep lowboy no longer fastened to the door of the cooler. Ensure that the handle is repaired or replaced. Maintain equipment in good repair. 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 the interior and exterior portions of the thawing fridges for the raw chicken with buildup of food debris and residue. Ensure that the chicken thawing fridges both interior and exterior are cleaned and maintained as clean.

5-205.15 Maintain a plumbing system in good repair. Observed small leak in the left faucet piping at the 3-comp sink. Ensure that the leak is repaired.

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 the floors of the WIF in need of cleaning with a build up of debris and residue. Observed that floors in the chicken thawing/breading area are in need of cleaning. Ensure that floors, walls, and ceilings of the facility are cleaned and maintained as clean. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed a hole in the wall below the hand sink in the rear of the facility adjacent to the 3-comp sink. Ensure the hole is repaired.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed chicken being thawed in the service sink (can wash) of the facility. Chicken or other foods to be thawed shall be done in approved food prep areas such as under refrigeration in thawing fridges or in prep sinks. Ensure that food is no longer thawed in such a manner moving forward, ensure that proper thawing methods and locations are followed. Ensure that facility follows Chick-fil-A SOPs. -CDI- PIC removed Chicken from thawing in this manner, voluntarily discarded, and states that they will no longer use can wash to thaw chicken.

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 2 large plastic containers of Mac and Cheese prepped this morning at 74F in the WIC Mac and Cheese was prepped at 5:33 AM. Observation was made at approximately 9:30 AM. PIC stated that Mac and Cheese noodles are pre-prepped and thawed from frozen. PIC stated that no heat was added to the Mac and Cheese during the prep process. Observed 1 container of Mac and Cheese from the day prior at 43F. EHS observed that all other Mac and Cheese pans prepped today and yesterday were below 41F. -CDI- PIC voluntarily discarded all food that missed the cooling window. 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 .

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 Mac and cheeses tightly stacked with lids on cooling in the WIC. 3 Mac and cheeses tightly stacked missed the cooling window. Ensure that approved cooling methods are followed. -CDI- PIC voluntarily discarded Mac and cheeses that missed the cooling window. 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 handle of lowboy salad cooler no longer fastened to the cooler door. Ensure that handle is refastened to the cooler door, and equipment is maintained in good repair.

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 condenser in WIC with build up of dust and debris and floors in the rear of the facility near fountain drink syrups in need of cleaning. Ensure all floors, walls, and ceilings as well as subsequent attachments are maintained as clean.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed gloved food employee pick up thermometer that fell on the floor, change gloves and transition in to food handling without washing hands. Another employee picked up a utensil from the floor, placed it into the dish machine and then transitioned into handling a clean plastic container. CDI - PIC intervened and redirected both employees to hand wash. Per PIC’s instruction, plastic container was w/r/s. -0-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use - Pf. Observed large crate obstructing hand washing station next to dish machine. CDI - Obstruction removed by PIC. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed the following TCS applicable foods cold holding > 41 F: Spicy chicken, spicy chicken wraps and lettuce. Refer to temperature observation chart. Discussion with PIC revealed that spicy chicken was cold holding in refrigeration since previous day. Other foods were prepared today as early as 10:30 am and placed into their respective units. CDI - Spicy chicken voluntarily discarded, remaining foods transferred to the walk-in cooler to cool down. -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: What are TCS Foods https://youtu.be/bRvqAETDjQU 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 shredded spicy chicken cooling in 2 containers with lids completely covered inside of the walk-in cooler with no degree change after > 25 minutes. Refer to temperature chart. CDI - Lids removed to allow heat exchange. EHS observed temperatures begin to decrease towards < 41 F after 20 minutes. -0- 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 tear on upright reach-in unit gasket, non functional hot holding cabinet (not in use). Work order for repairs placed per PIC. 4-502.11(A) Maintain utensils in good repair. Observed cracked lid used for lettuce at salad prep top. Replace. -0-

REPEAT VIOLATION: 4-601.11(C) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris on surfaces of shelving unit above prep sink. Clean and maintain. Points scaled back due to notable improvement from previous inspection. -0.5-

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 stagnant water on flooring at drive through station near ice machine due to water draining under soft drink machine station. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one live cockroach at the can wash. PIC stated they have contract with ECOLAB, who was here a couple weeks ago to service the facility. EHS advised contacting ECOLAB again to come out soon. REPEAT VIOLATION.

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 two stacks of single-service salad containers stored right-side up, without a protective barrier, at the salad station. CDI: PIC inverted single-service containers to prevent contamation.

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 inside cold holding units soiled with heavy accumulation of food debris and residue. Observed soiled gaskets in lowboy coolers. Observed soiled interior walls of reach-in coolers. Increase cleaning frequency. REPEAT VIOLATION.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed multiple boxes of unwashed tomatoes and fruits stored above RTE, washed produce in the WIC. CDI: PIC had food employee correct storage order since there were no visible signs of physical contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout the kitchen. PIC stated that this has been an issue ever since the drive thru open doors at Chick-fil-a establishments have been implemented. PIC also stated that they have a pest control company.

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 handles and sides of cold holding units with visible food debris. Observed soiled standing water on the bottoms of thawing reach-in coolers. Increase cleaning frequency.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use - Pf. Observed stacked bread crates obstructing kitchen hand washing station. CDI - Obstruction removed by PIC. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed shake mix product at 42-43 F. Ambient temperature registered at 30 F. CDI - Product voluntarily discarded by PIC. -0- 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.

3-501.18 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 shake mix not date marked. CDI - PIC voluntarily discarded product. -0- 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.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked near ware washing machine. -0.5-

REPEAT VIOLATION: 5-205.15 Maintain a plumbing system in good repair. Observed water leak at mop sink fixture. PIC advised that maintenance will be contacted for repairs. No points deducted due to different area observed and improvement from previous inspection. -0-

REPEAT VIOLATION: 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 FRP wall strip at mop sink in disrepair. -0.5-

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 ice scooper handle resting on top of ice at front counter drink station. CDI - Utensil repositioned upwards. -0-

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 dried splashed beverage debris on lid of sugar container at front end drive through station. Observed food debris build-up on several reach-in unit gaskets. Keep clean. -1-

5-205.15 Maintain a plumbing system in good repair. Observed water leak at 3-compartment pre-rinse. PIC states that Whaley has been contacted for repairs. -0-

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 FRP at mop sink in disrepair. 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 the walk-in freezer floor in need of general cleaning. -0-

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed dust accumulating on ceiling ventilation systems above drive thru area and large ice machine. -0-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use - Pf. Observed utility cart obstructing kitchen hand washing station. CDI - Obstruction removed by PIC. -0-

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. - P. Observed grilled breakfast chicken with a final cook temperature of 145 F. CDI - Product voluntarily discarded. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed grilled chicken wraps cold held at 45 F. All other foods observed to be < 41 F. CDI - Product transferred to walk-in freezer to rapidly cool down to < 41 F. -0- 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.

3-501.15 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 quantities of TCS foods cooling wrapped and covered inside of the walk-in cooler with no degree change after 20 minutes. Refer to temperature chart. CDI - Products transferred over to the walk-in freezer to rapidly cool down. Product temperatures decreased to < 41 F after 20 minutes. -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.

3-501.13 (A), (B), (C) Use approved thawing methods. - Pf. Observed packaged raw chicken thawing under running water at the mop sink station. CDI - Product transferred to prep sink. -0.5-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout the facility. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp soiled wiping cloth at counter top near drive through station. CDI - Wiping cloth removed. -0-

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 heavy light brown build-up on non-food contact surfaces of lemonade dispensing equipment at front end.***No escalation of points due to different areas observed.

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 raw chicken RI chest units with build up of residue on shelving and in bottom of unit. Keep clean. Observed another RI chest unit holding raw chicken with food liquid pooling in bottom of unit. Keep clean.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handwashing sink behind front counter with sensor broken and unable to provide running water for handwashing. PIC stated that it has been out of service for a couple weeks, but there is a work order in to repair it. VR required within 10 days to verify repairs are made.

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 container of shredded cheese with scoop stored with handle in food. CDI: Scoop handle lifted out of food.

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 heavy dust accumulation above hot hold line (where food is held) on and around fan of heating equipment.

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 accumulation of food debris on WIF floor and in need of general cleaning.

Observed employee not knowledgeable about reportable illnesses and not able to demonstrate knowledge of reporting requirements. CDI by instruction. 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. CDI by instruction. Repeat.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee filling cup with water at hand washing sink. CDI by instruction to only use hand washing sink to wash hands.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed nozzles of soda dispensers collecting residues.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed Mac and cheese prepared at 4:41 in am cooling between 42-43 degrees F. CDI, Mac and cheese voluntarily discarded.

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 date of preparation of chicken of 8/6 and some pans not date marked. CDI, chicken 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 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 Mac and cheese cooling from ambient air temperature but betweeen 42-43 degrees F in tightly covered containers. CDI, 1 pan voluntarily discarded. Improvement made since previous inspection.

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI. Observed digital thermometer not accurate to writhin + or - 2 degrees F. CDI, operator removed thermometer from use.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some flies in kitchen and behind front counter.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked near ware washing machine.

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 written employee health policy provided by PIC did not include nontyhpoidal salmonella as reportable illness. CDI, updated employee health agreement emailed to PIC.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no disposable towels available at handwashing sink near dish machine. CDI, towels supplied. Repeat. Improvement made

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf - Observed high temperature dish machine not operating per manufacturer's specifications and data plate and not reaching required temperature as registered on dish temp thermometer. Observed several inconsistent readings including 158.5. PIC stated they were having issues earlier in week. Facility to wash, rinse and sanitize equipment at 3 compartment sink and use manual warewashing procedures until dish machine calibrated. Long term compliance visit needed to ensure high temperature dish machine is calibrated. PIC stated work order started while present.

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. 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 cut lettuce cooling in low reach in refrigerator in deep covered container at 49 degrees F from earlier in morning over 4 hours. Observed cut tomatoe between 44-48 degrees F prepared at 5:32 am according to PIC cooling in walk in cooler in deep tightly covered container. CDI, items voluntarily discarded and proper cooling methods discussed with PIC.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed spray bottle of glass cleaner stored on prep area and bottle of degreaser hanging from storage rack over clean single-service items. CDI, chemicals relocated for proper storage.

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 cut lettuce cooling in low reach in refrigerator in deep covered container at 49 degrees F from earlier in morning over 4 hours. Observed cut tomatoe between 44-48 degrees F prepared at 5:32 am according to PIC cooling in walk in cooler in deep tightly covered container. CDI, items voluntarily discarded and proper cooling methods discussed with PIC.

4-501.15 Operate a warewashing machine in accordance with the data plate. Observed high temperature dish machine not operating per manufacturer's specifications and data plate and rinse gauge not reading the 180 degrees F on data plate.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed rear hand sink blocked by bread dolly. CDI- moved 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no hand towels at same hand sink. CDI- restocked

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding Observed multiple TCS foods cold held above 41F. See temp chart- CDI- placed on temp TPHC or removed to cool

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly in kitchen and front doors left open.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed soiled wet wiping cloth on food prep surface.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed sugar scoop stored atop(outside) sugar bin lid.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of single service utensils stored on floor from morning delivery.