CHICK FIL A #04977

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 Lettuce that was prepared this morning was in salad cooler top and measured 44-45F. Use walk-in cooler or walk-in freezer to cool TCS foods to 41F after preparation. CDI - Employee moved lettuce to walk-in freezer to continue cooling. 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 .

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Bag of opened fries was stored in upright freezer that was dripping ice. Cover food to prevent leaking ice from contaminating food. Repair freezer. 0 pts.

4-501.11 Maintain equipment in good repair. Upright freezer is dripping water/ice from top of unit. Repair freezer so it doesn't drip ice/water onto food.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed empty paper towel dispenser at handsink located on wall upon entrance into kitchen. CDI: Food employee re-stocked paper towel dispenser immediately.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed tray of yogurt parfaits prepared at 7:16AM and cooling down inside lowboy cooler 3, temping at 44F unable to reach 41F within 4 hours. CDI: EHS allowed PIC to move yogurt parfaits into the WIC to finish cooling down. Observed cabbage blend prepared at 7:50AM and cooling down inside the WIC, temping at 43F unable to reach 41F within 4 hours. CDI: EHS allowed PIC to move into shallow metal pans with lids uncovered to finish cooling down. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 yogurt parfaits prepared and cooling down unable to reach the cooling rate. Yogurts were cooling inside the lowboy cooler, with lids tightly covered in single-serve plastic bowls. CDI: PIC removed lids for all yogurts and moved into the WIC to rapidly cool down. Observed cabbage blend prepared and cooling down unable to reach the cooling rate. Cabbage blend was cooling down inside large, deep hotel pan with the lid completely covered, inside the WIC. CDI: PIC divided cabbage blend into multiple six pans with lids uncovered to rapidly cool down. 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 .

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid damaged and fallen off from hinges. EHS advised PIC to contact Republic Services to have dumpster lid replaced.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes above washed bags of lettuce. CDI PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 facility storing containers ( for the fry stations) unprotected on the overhead ledge of the fryer station.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed max/min thermometer for the dish machine not working VR needed 9-21-25

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 2 employee lunches and 1 employee drink in the WIC commingled with retail food. CDI PIC moved employee food items.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Hand washing sink faucet is broken off at drive thru area. PIC states that they are waiting for it to be repaired. CDI - There is another hand washing sink in drive thru area that is conveniently located so 0 points taken. PIC states it will be repaired today. 0 pts.

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 Cut tomatoes measured 44-46F in reach-in cooler and were prepared 1 hour ago. Chicken wraps in upright cooler measured 52-54F and were prepared 1 hour ago. TCS foods must be cooled in equipment designed for rapid cooling, such as the walk-in cooler. CDI - Chicken wraps and tomatoes moved to walk-in cooler to cool. 0 pts. 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. Clean buildup around drive thru soda machine. Thaw cabinets were clean this inspection so only half credit taken.

4-501.11 Maintain equipment in good repair. Observed torn gasket on thaw cabinet near breading station. PIC stated they have placed a repair ticket.

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 of food debris in bottom of prep units and inside thawing cabinets. Clean as needed.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed large rolling cart in front of hand sink at entrance of kitchen. CDI: Cart was relocated.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed sausage hot holding below 135F. CDI: Sausage was 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 shredded cheese being held in an ice bath above 41F. Ice was completely melted. CDI: Shredded cheese was 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 .

3-501.15 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 Cobb salad cooling at a rate of 0.01F/min inside of lowboy with lids secured. CDI: Items were moved to walk in cooler to cool. 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 .

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 food debris in bottom of thawing cabinets and reach freezer. Clean as needed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal pans, utensils, and plastic container with food debris while being stored as clean. CDI: Items were placed to be 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor black build up in ice bin near drive thru. Clean as needed.

4-501.11 Maintain equipment in good repair. Observed gasket separating from thaw cabinet door. Repair.

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 food debris in bottom of thawing cabinets.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes, lettuce, and sliced cheese in prep top holding at 45F. Observed milk wash used for breading chicken at 45F. CDI - prep top placed on TPHC. Form filled out and given to PIC. Ice added to milk wash. - 1.5 - 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bulk chemicals stored above cleaned equipment and utensils. CDI - Chemicals moved to being over dirty equipment and utensils. - 0 -