CHICK FIL A # 00950 CAROLINA PAVILION

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- *Observed - No paper towels available at handsink near make line and fryer station. *CDI - PIC provided paper towels to handsink

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Individual salads above 41F in make line lowboy. *CDI - PIC voluntarily discarded items. 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 .

5-205.15 Maintain a plumbing system in good repair. *Observed - Handsink across from flip top unit “Out of Service”. PIC stated work order has already been placed. Severity Low as Establishment has more than enough handsinks.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observation: EHS noted food employee working with raw chicken go to thawing cabinet, retrieve more raw chicken and continue breading chicken without washing hands. CDI: PIC instructed food employee to wash hands between tasks to prevent contamination.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observation: EHS observed the sanitizer in the 3-compartment sink and sanitizer bucket reading over 400ppm. EHS assisted in diluting the sanitizer to the3 correct concentration. CDI: PIC will be calling to have someone come look at the sanitizer dispenser. EHS advised PIC to dilute the sanitizer to the correct concentration until maintenance can resolve the issue. EHS to follow with long term compliance visit to verify sanitizer at 3 compartment sink.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observation: EHS noted a sanitizer bucket stored on a prep surface near buns. CDI: PIC relocated sanitizer bucket to a lower shelf.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed encrusted grease deposits on a couple sheet pans near dish machine on rack.

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 sticker residue left on the exterior surface of bucket/container, stored as clean, used for lettuce. CDI - Container was moved to dish area to remove sticker residue.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a tray of grilled chicken nuggets in hot holding below 135F . They had been in Hot holding for less than an hour. CDI PIC had tray of grilled nuggets moved to WIC to cool down and use for salads. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed kitchen employee working with watch on. CDI PIC had employee remove watch.