KFC #E320100

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Several pans and ladels that were stored as clean had visible food residue on them. CDI - PIC moved utensils with debris on them to 3-compartment sink to be washed again. //4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Soda nozzles had buildup on them and need to be cleaned. Clean soda nozzles more frequently.

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 rolling carts in walk-in cooler. Clean surfaces in walk-in cooler more frequently. 0 pts.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Mo paper towels at hand washing sink near fryers. CDI - PIC refilled dispenser.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Stacks of plastic and metal containers on clean dish shelf were stacked while still wet. Allow utensils to adequately air dry before stacking. REPEAT

2-101.11 (A) PIC shall be present during all hours of operation. -PF PIC stated they receive food deliveries overnight with no employee present. Ensure PIC is present upon delivery of food to ensure TCS foods are received at 41F or less. CDI - PIC educated on requirement. 0 pts.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Some metal pans stored on clean shelf were stacked while they were still wet. Allow utensils to adequately air drying after washing before stacking them on top of each other.

4-501.11 Maintain equipment in good repair. Torn gasket on reach-in freezer door. Replace torn gasket. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee jacket observed on box of sauces. Employee personal items must be stored separately from food.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC’s food protection manager certification is expired. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 10 pans on clean dish shelf had grease/food residue on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Pans put at 3-compartment sink to be washed. 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 1 tray of chicken tenders measured 128-133F in hot holding. TCS foods in hot holding shall be at least 135F. CDI - PIC reheated chicken tenders to 175F in fryer. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee was wearing bracelet on wirst. Food employees must not wear jewelry on their hands or wrists. REPEAT

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC engaging in food prep while wearing a wrist watch.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of dishes in the cleaned dish area. Repeat

4-501.11 Maintain equipment in good repair. Observed lowboy and stand alone freezer not properly functioning. -0-

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 cleaning needed in micro waves. CDI. PIC cleaned the units. Repeat *** improvement from last time.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks and items stored by customer items. CDI. PIC removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed fries in HH at temperatures below 135F. CDI. PIC voluntarily discarded. ***all other food item was in right temperatures. 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. Observed flies in the back area during inspection. Education was provided on methods to keep flies away.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth in solution at 0ppm. -CDI- PIC corrected sanitizer to 100-200ppm. Repeat

4-903.11(B) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean.

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 cleaning needed on doors of WI coolers, cooking, hot and cold holding equipment. Repeat

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on vents above HH unit.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed active washing with sanitizer concentration at 50ppm quart. CDI. PIC replaced the solution with dishes 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth at 0ppm. -CDI- PIC corrected sanitizer to 100-200ppm. Repeat ***improvement from last time

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean.

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed uncleaned sanitizing solution use for sanitizing dishes. 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 cleaning needed on doors of WI coolers.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice dumping in hand sink during inspection. CDI. Education on uses of hand sink was provided.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC engaging in food prep while wearing a wrist band.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth at 0ppm. -CDI- PIC corrected sanitizer to 100-200ppm. Repeat

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed uncleaned wash solution use for dish washing.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on hood and vents.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored all over the facility. CDI. PIC removed.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth at 50ppm. -CDI- PIC corrected sanitizer to 100-200ppm. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. **REPEAT** -1-

4-501.11 Maintain equipment in good repair. Observed lowboy and stand alone freezer not properly functioning. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at time of inspection. -0- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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.- Observed green beans in WIC prepared this morning above 41F. Per PIC, it had been over 6 hours since green beans were prepared. -CDI- PIC voluntarily discarded items. -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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC engaging in food prep while wearing a wrist watch. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC with no head covering. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with metal and plastic containers stored as clean. -0.5-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpsters with open doors. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed build up in chicken sink from previous night. CDI. PIC cleaned the sink. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored in solution at sanitizer concentration of 0ppm. CDI. PIC changed the solution. Repeat

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in use utensils stored on surfaces with other items on it. CDI. PIC removed

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster missing drain plugs. Needs to replace the missing plugs. Repeat.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on vents and hood. Needs cleaning.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at hand sink in the back during inspection. CDI.PIC replaced.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed employee moping the floor while boxes of chicken are stored directly on the same floor. CDI. PIC removed the chicken.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored in solution at sanitizer concentration of 0ppm. CDI. PIC changed the solution. Repeat

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster missing drain plugs. Needs to replace the missing plugs

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf. Observed no employee health policy in the facility and ability to come up with the food borne illnesses. CDI. PIC sent some from the main office.

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 procedure for vomiting and diarrheal clean up plan. CDI. Provided PIC with one.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored in solution at sanitizer concentration of 0ppm. CDI. PIC changed the solution.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed side doors opened in the dumpsters outside.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed phone stored on prep table. CDI. PIC removed.