CHURCH'S CHICKEN

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Observed large bowl not sanitized after washing and rinsing at 3 compartment sink. CDI, bowl placed in sanitizer to sanitize. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed 1 pan of mashed potato not hot held at 135 degrees F or higher and at 114 degrees F. CDI, container of potato voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed slaw cold held between 42-43 degrees F in low reach in refrigerator. Ambient air temperature of unit at 49 degrees F. Slaw voluntarily discarded. VR required. 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 .

4-501.11 Maintain equipment in good repair. Observed heat lights on line on right side not on. PIC stated lights on-site and scheduled for replacement this week.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. OBSERVED dumpster lid left open.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed gap at the top of the door to outside. PIC stated that facility is in the midst of being repaired.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed WIC and WIF door gasket torn. Also observed the inside of the WIC door deteriorating and discolored. Also observed a wood pallet in the WIF. REPEAT PIC stated that repairs started yesterday and the door gaskets have been ordered.

6-303.11 Provide required lighting intensity. Observed some lights out in the back room. PIC stated that they are being replaced tomorrow.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Cole slaw in the drive through cooler above 41F. Ambient air is 63F. CDI PIC voluntarily discarded and noticed that cooler was unplugged. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed degreaser spray bottle hanging above the 3 comp sink. CDI PIC moved degreaser to chemical storage area.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee handling food with jewelry on her arm. CDI employee removed jewelry 2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed employee handling food with polished artificial finger nails. CDI Employee washed her hands and put on gloves.

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 containers stored unprotected on the top shelf. CDI PIC inverted containers.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed WIC and WIF door gasket torn. Also observed the inside of the WIC door deteriorating and discolored. Also observed a wood pallet in the WIF. Also observed large amount of rust on shelves above the 3 cop sink that holds clean dishes. 4-501.11 Maintain equipment in good repair. Observed the drive through cooler not holding tcs foods at 41F or below. The ambient air is 63F. PIC discovered that the Unit was unplugged. The temperature was 39F at the end of the inspection.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid and doors left open. 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. Observed walls and floor of the mop sink deteriorating and not smooth. Also observed missing ceiling tile next to hood. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purse above food on the prep table. CDI PIC moved employee purse.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no health policy on hand. Employees did not know signs, symptoms and reportable illnesses. CDI PIC provided a poster and emailed MCHD health policy. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee with no head covering preparing 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 debris and build up in Reach in freezer. Observed one pan with build up on outside of pan. Clean with more frequency. Repeat but great Improvement reduce to 1/2 points.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid left open. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain plug in dumpster.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed door frame missing from back door, exposing dry wall and other not easily cleanable material. Replace door frame. 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 missing grout in kitchen and cracked tiles in the kitchen. Repeat.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fries and fried chicken fingers on hot line and individual mash potatoes in hot box holidng below 135F. CDI PIC voluntarily discarded items. Repeat VR required For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed coleslaw being held on ice holding above 41F. CDI PIC put coleslaw back in WIC to cool rapidly. Discussed using a bigger pan to surround the container with ice. Repeat 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping clothes stored in sanitizer testing at 0 ppm quat. CDI PIC refilled bucket and tested at 150 ppm quat

4-501.11 Maintain equipment in good repair. Observed hot box not working. Repair or remove and replace from premise.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 and residue on fronts of equipment and cold holding equipment. Observed debris and build up in Reach in freezer. Clean with more frequency. 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. Observed door frame missing from back door, exposing dry wall and other not easily cleanable material. Replace door frame. 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 splash and residue on walls throughout facility. Increase cleaning frequency. 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 missing grout in kitchen and cracked tiles in the kitchen. Repeat.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed food employee wash hands, then turn off faucet with bare hands, then dry hands with paper towel. CDI Employee re washed hands and used paper towel to turn off faucet.

6-301.11 Provide soap for handwashing at each handsink. -Pf Soap dispenser was barely dispensing soap without hitting the soap dispensing lever hard multiple times. CDI PIC replaced soap with another soap pump.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed multiple items holding below 135F. Items on hot line are given time stamps, but facility procedures dictate items are to be held 135F and above. Items in hot box holding below 135F. CDI PIC voluntarily discarded items in hot box holding below 135F. PIC and EHS wrote up procedures to follow the time stamps/holding for time (TPHC) already being practiced. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed coleslaw on ice holding above 41F. CDI PIC voluntarily discarded, then wrote TPHC form out for coleslaw going forward. New coleslaw was placed out on ice bath and put on time with time stamp. 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 .

4-501.11 Maintain equipment in good repair. Observed fryer not working. Repair or remove and replace from premise.

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 and residue on fronts of equipment and cold holding equipment. Observed debris and build up in Reach in freezer. Clean with more frequency.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed a few pieces of large discarded equipment in dumpster area. Items need to be picked up and not kept long term in dumpster area.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed door frame missing from back door, exposing dry wall and other not easily cleanable material. Replace door frame. 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 splash and residue on walls throughout facility. Increase cleaning frequency. 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 missing grout in kitchen and cracked tiles in the kitchen. Repeat.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no vomit/diarrhea plan clean up plan. CDI provided new updated copy. Repeat. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.15 Only wash hands in handwashing sink. -PF Observed employee wash hands in soapy water in 3 comp sink and dipped hands in sanitizer bin. CDI hands washed in handsink.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee use gloves to go in walk in then return back to breading station to prepare chicken. CDI hands washed and gloves changed.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed tongs and bowls that were there past 4 hours. CDI items moved to sink to be washed, rinsed and sanitize before continued use. 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 .

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 missing grout in kitchen and cracked tiles in the kitchen. 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 personal cell phone stored at breading station. CDI item moved.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no vomit and diarrhea clean up plan on site. CDI: EHS provided a vomit and diarrhea clean up plan poster during visit. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. During visit, strong odor of smoke was present in the stockroom where single use items are stored.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Through discussion with employees, tongs and bowls are only washed, rinsed, and sanitized at the end of the night. Ensure all food contact surfaces aer washed, rinsed, and sanitized at least every 4 hours. Note: facility had not been open for 4 hours yet. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Cole slaw in front reach in cooler holding above 41F and continuing to rise.Air temp of unit was 45F. Cole slaw was cooled in walk in cooler as it was just prepped this morning. VERIFICATION REQUIRED 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 .

4-501.11 Maintain equipment in good repair. Observed gaskets on walk in cooler and walk in freezer doors torn. Observed interior of walk in cooler door rusted. Observed interior wall of walk in cooler rusted and peeling away on left of door. Observed walk in freezer floor rusted. REPEAT VIOLATION Previous violation corrected.

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 flour buildup on shelving throughout facility, flour build up on exterior of flour storage bin, and grease accumulation on equipment on cook line. Clean and increase cleaning frequency to maintain clean. REPEAT VIOLATION

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid left open. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain plug in dumpster.

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 throughout facility with grease build up and flour build up in need of cleaning. Clean and increase cleaning frequency to maintain clean. 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 grout missing/low in several areas of kitchen floor, particularly at the cook line. Observed some cracked tiles at the cook line. Observed wall damage behind shelving near rear exit door. Observed paint peeling on ceiling near ice machine.Observed paint peeling from AC vents. REPEAT VIOLATION

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. - Observed ice scoops stored such that handles were in direct contact with ice in both large ice machine and drink area in drive thru. - CDI - PIC removed ice scoops from ice.

4-501.11 Maintain equipment in good repair. - REPEAT - Observed metal plating on interior door of lowboy next to fryers to be missing so that the insulation is showing on the entire door. Replace metal plating to allow for surface to be smooth and easily cleanable.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Pf - PIC unable to locate sanitizer test strips for quat sanitizer used in facility. - VR - Verification required within 10 days to ensure facility has obtained sanitizer test strips.

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. - REPEAT - Observed buildup on shelving throughout facility and grease accumulation behind equipment on cook line. Clean and increase cleaning frequency to maintain clean.

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. - REPEAT - Observed floors and walls throughout facility in need of cleaning. Clean and increase cleaning frequency to maintain 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. - REPEAT - Observed mop sink tiles missing and damaged. Also observed floor of walk-in freezer to be heavily rusted. Repair all damaged areas.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site. For more information on becoming a certified food protection manager 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 Observed spicy bone in chicken and chicken legs held below 135F. CDI: Chicken voluntarily discarded. EHS recommends holding chicken on Time as a Public Health Control if product cannot be hot held at 135F and above. REPEAT VIOLATION Future violations will result in a risk control plan and/or permit action. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed smoke house chicken in walk in cooler at 60F. Through discussion with PIC, chicken was thawed in water for approximately an hour and then moved to the walk in cooler. CDI: Chicken was spread out on sheet pans and rapidly cooled in the walk in freezer. Chicken was 45F after 20 min. Ensure that product is not thawed past 41F.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees at expo with no hair restraints. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees at expo line with bracelets and unapproved jewelry preparing food.

4-501.11 Maintain equipment in good repair. Observed gasket on walk in cooler split. Observed top warmer cabinet handle damaged and no longer allowing door to seal properly.

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 grease build up on interiors of hotboxes and on high touch surfaces of equipment. Observed cleaning needed on shelving in the walk in.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid left open. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain plug in dumpster. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed several pieces of equipment stored in dumpster enclosure.

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 throughout facility in need of cleaning. Clean and increase cleaning frequency to maintain clean. 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 cracked light covering over fry area. Observed cracked flooring tiles in several areas of the kitchen including dry storage area and on the line. Observed mop sink tiles missing and damaged. Observed paint on ceiling vents peeling.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P - Observed employee handle cell phone and then put on gloves to work with food without washing hands. Wash hands before donning gloves after handling cell phone. - CDI - Education provided. Employee properly washed hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - REPEAT - Observed chicken tenders holding below 135F under heat lamp. Observed two bulbs broken on heat lamp. - CDI - PIC voluntarily discarded chicken tenders. Do not store food items under broken heat lamp bulbs. Repair bulbs. Follow up visit required to ensure facility has repaired bulbs. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed coleslaw holding above 41F in lowboy unit near drive thru. - CDI - PIC voluntarily discarded coleslaw. Do not store TCS items in unit until repaired. Follow up visit required to ensure unit repaired. 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 .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. - Observed dead insects in traps in dry storage area. Remove and replace traps as often as needed to ensure pests are removed in a timely manner.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch. - P - Observed spray nozzle at the 3 compartment sink to hang below the flood rim of the sink. Repair to ensure the spray nozzle meets code requirements and does not hang below the flood rim of the sink. - VR - Verification required within 3 days.

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 throughout facility in need of cleaning. Clean and increase cleaning frequency to maintain clean.

Repeat: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC with no certification.

Repeat: 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 procedures. CDI, procedures provided.

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

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 chicken tenders and fries hot holding below 135F. CDI, items discarded by PIC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers stacked wet.

Repeat: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC without certification.

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 no updated employee health policy. Observed employee unable to recite symptoms or illnesses. Verification required.

Repeat: 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 procedures. EHS advised PIC to have copies onsite and accessible to employees and regulatory authority. Verification required.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink. PIC states establishment is out and waiting for truck to arrive with more. CDI, paper towels provided.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink build up at interior of ice machine. Need cleaning.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed household chemicals and pesticides being used at establishment. PIC states pesticides and chemical used for establishment were stolen and residential chemicals were bought until replacement arrives. CDI, items discarded by PIC.

Repeat: 4-501.11 Maintain equipment in good repair. Observed rusted and broken metal shelving at walk in cooler and walk in freezer. Need replaced.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test kit for 3 compartment sanitizer. Verification required.

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 grease build up behind fryers and vent hood. Need cleaning.

Repeat: 5-205.15 Maintain a plumbing system in good repair. Observed plumbing leak above can wash in back. Need repaired.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed trash build up behind dumpster. Need cleaning.

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 soiled floors in back area and walk cooler and freezer. Need 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 broken tile at entrance of kitchen on the left. Need repaired.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC without food protection manager certification.

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 procedures. CDI, EHS educated PIC on new requirement.

6-301.14 Post a handwash sign at each handsink. Observed no hand washing sign at men’s restroom. CDI, sign provided.

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 utensils stored on floor at dry storage room. Items shall be stored at least 6 inches above the floor.

4-501.11 Maintain equipment in good repair. Observed rusted and broken shelving at walk in cooler and walk in freezer. Observed broken self closing latch at walk in cooler door and walk in freezer door. Need replaced/repaired.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P. Observed no back flow prevention device at mop sink. Verification required. 5-205.15 Maintain a plumbing system in good repair. Observed leaking pipe above mop sink. Need repaired.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no drain plug at dumpster. Need new plug.

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 broken tile on left side of kitchen entrance. Need repaired.