US FRIED CHICKEN

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign posted at the handsink located at entrance into the kitchen. CDI: EHS provided PIC with handwashing signs.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed a couple large hotel pans full of fried chicken drumsticks and wings, uncovered and stored inside the standing reach-in cooler. Date labels showed they were not prepared today. CDI: Food employee covered pans with lids to prevent contamination. REPEAT VIOLATION.

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. Observed a few pans wet-stacked and stored on the clean dish rack. Ensure all pans are completely air-dried before stacking together.

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 interior surfaces of the microwave soiled with food residue. Increase cleaning frequency. REPEAT VIOLATION.

6-303.11 Provide required lighting intensity. Observed one missing lightbulb in the hood system. Replace missing lightbulb. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed multiple employee jackets stored commingled with dry food containers and boxes of single-serve articles on dry storage rack. Ensure employee's possessions are stored separately from consumer food/single-serve articles/chemicals/etc. 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 employee's lunch stored commingled with consumer food inside the lowboy cooler of the make table. CDI: PIC moved employee's lunch into bottom shelf inside the WIC to prevent contamination.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed containers of fried okra, onion rings, potato wedges, and other frozen items with no lid on them in RIF.

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 Mac and cheese cooling at a rate of .39. .54 is required. CDI PIC changed methods by venting individual containers to allow for rapid cooling. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut tomatoes, containers of Mac and cheese, and container of spinach holding above 41F. WIC ambient was 39F, other items in WIC were maintaining 41F and below. PIC stated door was open for extended period of time and some items were out to refill other perp units. CDI Items were vented to allow for rapid cooling. 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 individual containers of Mac and cheese cooling at a rate insufficient to reach 70F or below in 2 hours. CDI PIC vented containers. Temp and rate rechecked. Repeat. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects in kitchen near dry storage area.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed sealant peeling and missing on hand sink.

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 residue on outside of one container stacked clean. Repeat.

REPEAT 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee handle raw Philly steak and proceed to handle tortillas without changing gloves. CDI: Food employee changed gloves and washed hands.

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 cut lettuce cooling at a rate of 0.02F/min inside prep top covered with lid. CDI: Lettuce was moved to walk in cooler uncovered. 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 .

4-601.11(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 minor food debris in bottom of reach in freezer. Clean as needed.

REPEAT 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 floor tiles near cook line cracked. Floor tiles near hot case were replaced. Points reduced due to improvement from last inspection.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. Observed food employee wash hands, then recontaminate hands on paper towel dispenser handle. CDI: Food employee rewashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee enter back door with gloves on then proceed to handle single service items without changing gloves. CDI: Food employee changed gloves and washed hands.

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 spinach with a prep date of 11/4, when employee stated item was prepared on 10/30. CDI: Date was 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of degreaser not labeled. CDI: Item was labeled. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed spray bottle of bleach testing over 200ppm (bleaching out test strip). CDI: Item was discarded.

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed house made hot sauce sold for customer self service not labeled with ingredients, address of business, quantity, etc.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in 10ppm chlorine. CDI: More chlorine was added to bucket.

REPEAT 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 floor tiles throughout establishment especially near hot cabinet.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw lamb being stored over fries inside walk in cooler. CDI: Storage order was rearranged. 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 small flying insects in kitchen near dry storage area.

4-501.11 Maintain equipment in good repair. Observed microwave with torn off handle. Repair.

5-205.15 Maintain a plumbing system in good repair. Observed prep sink floor drain draining slowly during inspection. Water was not coming up out of drain during inspection. Repair.

REPEAT 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 floor tiles throughout the kitchen area. Repair.

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 spice shaker and squeeze bottle without label. Label items. 3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed bottled lemonade made in house with a label that does not include the name/place of business. Ensure item is added to the label.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food being stored on the floor of walk in freezer and a box chicken on the floor while employee was prepping chicken. CDI: Food was removed from floor.

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 plastic containers without handles inside spices. Ensure items that are used as scoops have handles and are not touching the food items.

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 shelving storing breading soiled with food debris. Clean as needed.

REPEAT 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/damaged floor tiles throughout facility. Repair.

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 a pan of cooked tenders cooling in walk in cooler and not meeting the initial 2 hour cooling rate. Tenders were 80F in walk in cooler at 1:30pm and the cook time on the pan states made at 10:30am. CDI-PIC discarded tenders. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed high chlorine concentration in sanitizer bucket above 200ppm. CDI-PIC diluted to 100ppm chlorine. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of toxic chemical at mop sink. CDI-PIC labeled bottle degreaser and relocated to chemical storage area. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed stainless steel cleaner stored with sauce bottles near grill area. CDI-PIC relocated cleaner to chemical storage area.

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 pan of cooked tenders cooling in walk in cooler while covered with an aluminum lid. CDI-tenders were discarded due to not meeting the initial 2 hour cooling rate from 135-70F. 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 .

3-501.12 Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen. Observed a pan of French fries sitting on a push cart at 38F. PIC stated fries are cooked per customers order. EHS informed PIC fries cannot slack on push cart and needs to be held under refrigeration, under freezer or on TPHC. CDI-PIC placed fries back into walk in cooler. -REPEAT

4-501.11 Maintain equipment in good repair. Observed inoperable reach in freezer beside flip top cooler and broken gasket at bottom door of same reach in freezer. Repair inoperable freezer and replace broken gasket

6-302.11 Supply toilet tissue at each toilet. -Pf Did not observe toilet tissue in unisex restrooms. CDI-PIC supplied toilet tissue.

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 damaged floor tiles in multiple locations throughout facility. Repair all damaged areas.-REPEAT

6-301.14 Post a handwash sign at each handsink. - Observed bathroom handsink and handsink in kitchen lacking required signage. - CDI - EHS provided PIC with required signs. PIC posted signs.

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 mac and cheese prepped yesterday, frozen yesterday, and thawed today with date mark labels of 10/9. Items should be dated based on the day the oldest ingredient was prepped. - CDI - Education provided. PIC corrected date mark labels. 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 .

3-501.12 Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen. - Observed fries slacking at room temperature near fryers. Fries temped at 40F. Do not slack fries at ambient temperature if fries do not remain frozen.

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 large container of flour lacking label. 3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. - Observed various packaged bottles of juices made from commercially bought lemonade concentrate and flavored powders, per PIC, lacking labels. PIC stated bottles are packaged at a sister facility under the same ownership and brought to this facility. Label all packaged bottles when made at sister facility. 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food - Pf - Observed packaged bottles of juice lacking labels including allergen information. Include allergen information on all labels. - VR - Verification required within 10 days.

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 damaged floor tiles in multiple locations throughout facility. Repair all damaged areas.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. NOT REQUIRED FOR 210 DAYS FROM PERMIT DATE. NO POINTS For more information on becoming a certified food protection manager 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. Observed employee beverage on food preparation table. CDI removed

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw fish over cheese cake in freezer and raw shrimp over fully cooked chicken. CDI reorganized For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed multiple examples of raw chicken over raw beef in walk in r cooler and refrigerator. CDI reorganized 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 sliced cheese and diced tomatoes at 45 and 43 respectively. CDI removed to walk in cooler 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 .

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed multiple soiled dry wiping cloths on tables. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed wet wiping cloth stored on table top.

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 rice spoon handle down in rice pot.