CHICK-FIL-A COLLEGE DOWNS

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 Milk was prepared at 11AM and was cooling in thawing cabinet at 46F. Use walk-in cooler or ice to cool milk wash after preparation so it reaches 41F within 4 hours of preparation. CDI - Milk wash moved to walk-in cooler to continue cooling. 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 .

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 Sprayer at 3-compartment sink was hanging below flood rim of sink creating a potential cross-connection. CDI - PIC was able to zip tie part of sprayer arm so it didn't hang as low and will use a more permanent metal piece to bracket it against the wall so it maintains the air gap.

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 bottom of chicken thawing cooler. 0 pts.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce in the walk in cooler over ready to eat foods. CDI - PIC rearranged 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 milk.egg wash in the reach in cooler above 41F, PIC went through the process of prepping this product. Egg/milk powder is mixed with water from the food prep sink and ice is added during this process. Water temperature of the food prep sink was 82F. Procedures states that the product once prepared shall be at 40F or below in order to meet the 4 hours cooling parameters. Milk/egg wash was prepped at 814AM, CDI - PIC rapidly cooled the mixture down with adding more ice. Recommend taking temperature throughout the process to ensuing cooling parameters are met. 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.Observed food handler with a bracelet on while prepping food. CDI - food handler removed bracelet.

2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P- Observed food employee working with raw chicken with gloves on, sneeze, remove gloves, then attempt to don new gloves without washing hands. -CDI- PIC and EHS intervened and instructed employee to wash hands prior to donning new gloves.

3-305.14 Unpackaged food shall be protected from contamination during preparation. -Observed tray of mini rolls stored directly on top of exposed, ready-to-eat fried chicken strips. -CDI- PIC moved tray to prevent contamination.

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 on metal dish stored as clean. Observed food residue/debris on door handle of the chicken thawing reach-in-coolers.

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 grout in floor throughout facility in need of cleaning.

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 large chicken dump bin used for cooked chicken not being cleaned every 4 hours. Manager stated that they use the dump station throughout the day and clean it nightly or when there is a lot of build up. Chicken dump station must be washed, rinsed and sanitized throughout the day. 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 milk wash in the cold well 1 holding above 41F. CDI- Milk discarded. Milk was placed in the cooler at 6:00am. 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 dish machine not functioning. Keep equipment functional.

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 chicken tall reach in, in need of cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled chicken in hot hold unit < 135F. CDI voluntary discard by PIC. 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 cooked chicken stored in walk-in cooler actively cooling. Container of chicken was unvented and covered with tight fit lid. CDI- lid removed to facilitate quicker cooling. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers on the drying rack.

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 box of cups stored on the floor.