KFC #E320058

2-301.14 (B) Wash hands after using the toilet room.- P Observed food employee put gloves on without washing hands after returning from the restroom. EHS stepped in and informed him he needed to rewash his hands before food handling. CDI- Food employee washed hands and donned gloves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several dishes stored clean with food debris or stickers still attached to the food contact surface. Ensure all dishes stored clean have been washed, rinsed and sanitized before being placed on the clean racks. CDI- PIC placed dishes to be washed, rinsed and sanitized. REPEAT. 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 .

REPEAT: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed general compliance with exception to some flat sheet pans stored as clean with visible food and oily debris. CDI. PIC transferred utensils to 3-compartment sink to be w/r/s. Points kept at half demerits due to different area. -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: 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.

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 ice build up inside of the walk-in freezer ceiling and behind condenser fans as well as grease and food debris on floor surrounding cooking equipment. Clean and maintain. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed build up on the food contact parts of the thermometer. CDI. PIC cleaned it. 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 .

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed coleslaw on line holding above 41F. Item temped hour prior and PIC stated temp was 39F. CDI Item placed back in WIC to recook and new slaw pulled out. Other TCS items on line were holding 41F and below. No escalation in points, only one item in facility. Repeat 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 .

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 on bottom of RIF. Clean with more frequency.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed batch of chicken removed from fryer with lowest temperature 159F. CDI- see temp chart CDI- cooking continued to 194F

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed Cole slaw cold held at 45F and raw chicken in wic at 44f. CDI- chicken removed to cook andunit adjusted colder 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 .