BOJANGLES` #446

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P. Observed food employee handle raw chicken remove gloves then proceed to handle ready to eat foods without washing hands. CDI: Food employee washed hands.

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 ranch at 43F with approximately 30 mins left in 4 hour cooling window. CDI: Ranch was placed in walk in freezer, EHS observed item reach 41F before end of window. 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 .

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed american cheese and cut lettuce above 41F, ambient air of unit was 39F. CDI: Cheese was voluntarily discarded, cut lettuce was placed in walk in cooler to cool. Points not escalated from previous inspection. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed sanitizer being stored over single service items. CDI: Sanitizer was relocated.

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 ranch cooling in container covered with a lid. CDI: EHS and PIC discussed cooling methods. 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 crawling insect on wall near chicken station.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed metal pans wet stacked. Ensure items are air dried properly

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 on shelving under serving lines and tables. Clean as needed.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed cardboard boxes on ground beside dumpster.

REPEAT 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed cracked and missing floor tiles, especially near chicken station.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink. PIC stated when we walked in that she knew the paper towels were out and was labeling items and then restocking towels. Points not escalated. CDI - PIC had employee fill paper towel dispenser. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced american cheese at 47F and Ham at 45F in the prep unit. CDI - American cheese was prepared today and taken to freezer to properly cool down. Ham had a date of 3/9 and PIC voluntarily discarded. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths on prep top of the breading station. Wet wiping cloths shall be held in properly concentrated sanitizer between uses. CDI - PIC removed all wiping cloths. REPEAT

4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. Observed employee manually washing dishes and going from washing directly to sanitizing without rinsing. Dishes must be rinsed prior to sanitizing.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture.Observed broken and missing floor tiles in breading station area of the kitchen. REPEAT

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand washing sink. Hand washing sinks shall be equipped with paper towels. CDI - PIC refilled dispenser.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Pan of green beans (115F) and pan of Mac and cheese (105F) were below 135F in hot holding. TCS foods in hot holding shall measure at least 135F. CDI - Items reheated to above 165F. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Buttermilk measured 50F in cold holding. TCS foods in cold holding shall measure 41F or less. CDI - Ice added to mixture until it was 40F. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. All wiping cloth buckets measured less than 150 ppm quat. CDI - Buckets refilled with 200 ppm solution.

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. Some stacks of clean pans were stacked while they were still wet. All utensils to adequately air dry before stacking. 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Some damaged and missing floor tiles in kitchen and damage around floor drain. Repair floors. 0 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed multiple items on front line hot holding for safety, holding below 135F. CDI PIC voluntarily discarded and replaced with new. Table turned up to 5. Observed sausage biscuit in hot shoot holding below 135F. PIC and EHS talked about putting items in hot shoot on TPHC for block times. Item 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 sliced cheese and egg wash holding above 41F in new prep units. Prep unit holding ambient below 41F. CDI PICs and EHS discussed moving items to TPHC as it is not a function of the unit but due to use and climate in kitchen in summer. Will move items to TPHC. Items in RIC part of prep unit still need to maintain 41F and below. Repeat. No escalation in points because overall improvement and equipment functioning properly. Will check back with VR with TPHC for these 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Blanched fries were only item PICS stated were on TPHC. Fries had no time stamp. Discussed adding a few other items that temperature control was difficult but items were used within 4 hour. VR required to make sure fries, and new items are being held properly on TPHC.

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 heavy ice build up in RIF. Defrost, clean. Much improvement overall from last inspection. Reduce to 1/2 points. Repeat

5-205.15 Maintain a plumbing system in good repair. Observed leaking at both hand sinks. Observed one hand sink leaking on floor. EHS had PIC turn water off. Facility has another hand sink for employees to use that is easily accessible. VR required. Repeat

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 several places with standing water on the floors, heavy buildup on walls and floors including in WIF. More frequent cleaning is required. Some improvement noted. Repeat no escalation in points.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Facility has multiple hot and cold holding units not operating, unable to safely hold food at proper temperatures. Observed hand sinks with soap and hand drying equipment not operating properly. PIC has Pf and P violations due to inoperable equipment. PIC and crew working with non operational equipment. Facility is placed on ITS for non functioning essential equipment. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed lids and rags in hand sink. CDI PIC removed. 6-301.11 Handwashing Cleanser, Availability (Pf) Observed no soap at one sink. Soap dispenser was missing. Must be repaired. VR required 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at one sink, paper towel dispenser not operating at other sink. Moved paper towels to sink with operating soap dispenser. Facility has one extra paper towel roll. VR required.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener with debris and build up. Observed lid of pot, stored clean, food contact surface, with dust and debris on top and build up on lid. CDI Lid was placed back to be washed. 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 TCS items held in prep unit not functioning properly, holding above 41F. VR required. Items discarded. Placed on ITS for non operational equipment that are essential. 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures for all TPHC items except for blanched fries. All items were being properly time stamped and discarded on time. CDI written procedures were written with PIC and will maintained in an area were all employees can easily locate. Multiple items placed on TPHC due to non functioning equipment. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed three flies in kitchen area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of oil sitting in direct contact with floor. Must be stored 6 inches above.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee handling food without wearing a head covering.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean equipment stacked wet, “wet nesting”. Allow to air dry first before stacking.

4-501.11 Maintain equipment in good repair. Observed prep unit and RIC not functioning. Observed shelving broken in RIC unit by drive through and RIF. Observed hot wells and hot drawer not functioning properly. Observed ice and water build up in RIF. Facility placed on ITS for prep unit, RIC for biscuit station, hot well unit, and hot drawer. Units are essential for daily operations and for permit conditions.

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 multiple shelving, surfaces, lids, outsides of equipment with heavy build up and residue. Clean with more frequency and more thoroughly.

5-205.15 Maintain a plumbing system in good repair. Observed hot wells flowing discharge water free flowing. Should have shut off valve. Observed leaking at both hand sinks.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed heavily soiled restroom. Clean.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on dumpsters.

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 soap dispenser not attached to wall at one hand sink. 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 several places with standing water on the floors, heavy buildup on walls and floors. More frequent cleaning is required.

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 turn off faucet with bare hands. CDI: Employee rewashed hands and turned faucet off with paper towel. 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 .

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed some chicken pieces below 165F when pulled out of fryer, other pieces were 165F and above. CDI: Chicken was dropped back in fryer to finish cooking until 165F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed sausage and Bo chicken hot holding below 135F. CDI: Items were 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed blanched fries without a time label. CDI: Items were voluntarily discarded.

4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean dishes on sanitize drain board sitting in food debris.

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 build up in bottom of reach in freezers.

REPEAT 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 flooring and walls throughout soiled with debris. Clean as needed.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee enter in back door of kitchen after taking out trash then proceed to handle single service items without washing hands. CDI: Food employee washed hands.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed tomatoes in walk in cooler with white build up. CDI: PIC voluntarily discarded items.

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed blanched fries with a discard time of 7:15am. CDI: PIC voluntarily discarded 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 build up of food debris in bottom of reach in freezer. Clean as needed.

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 low grout lines throughout facility. 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 flooring throughout heavily soiled, water pooling near ice machine and walls in need of cleaning. REPEAT

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed employee health policy that does not include non-typhoidal salmonella. CDI: EHS provided updated policy. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed large metal pan laying on top of hand sink basin at breading station. CDI: Pan was removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at hand sink at breading station. CDI: Paper towels were placed at hand sink. REPEAT. 6-301.14 Post a handwash sign at each handsink. Observed restroom without hand washing sink. CDI: EHS provided hand washing signs.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw bacon being stored over lettuce inside prep unit. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dishes actively sanitizing in 50ppm quat. CDI: sink was refilled, new concentration is 200ppm. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed rice hot holding below 135F, hot holding unit was turned off. CDI: Rice was voluntarily discarded. Points not escalated due to improvement from last inspection. 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 .

REPEAT 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed blanched fries being held on TPHC without a time label. CDI: PIC placed time on item.

REPEAT 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 flooring throughout facility heavily soiled and water pooling between walk in cooler and large ice machine.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink at breading area without paper towels. CDI: Paper towels were placed at sink.

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 steak with gloves then proceed to handle ready to eat foods without changing gloves. Observed food employee pick up trash off of the floor with gloves on then proceed to handle ready to eat foods without changing gloves. CDI: Food employee changed gloves and washed hands.

REPEAT 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed utensils sanitizing in 0ppm quat. Facility was out of quat during inspection. CDI: PIC mixed bleach to 50ppm and sanitized items. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed Mac and cheese and dirty rice hot holding on stove below 135F. CDI: Items were discarded. 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed blanched fries being held on TPHC without a time label. CDI: Time label was placed on fries.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee handling food without wearing a head covering.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths sitting on prep surfaces. Ensure wet wiping cloths are held in sanitizer.

4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf. Observed facility without any quat sanitizer or other sanitizer to sanitize utensils during inspection. CDI: PIC purchased bleach, PIC and EHS mixed it to 50ppm before end of inspection.

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 outside of fryers, and other equipment throughout facility with build up of food debris. Clean as needed.

REPEAT 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 flooring throughout facility soiled, and water pooling between walk in coolers and ice machine.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. - P. Observed food employee handle soiled utensils and cross over to handling ready-to-eat biscuits from oven without proper hand washing. Employee was advised twice before MOD/PIC stepped in and addressed the violation. CDI - Employee washed hands before resuming back to task. -2- ***If repeated hand washing violations are observed in future inspection due to lack of hand sink accessibility, permit action will be taken.***

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed 0 PPM QT sanitizer dispensing at 3-compartment sink. PIC discovered that the source was nearly empty and the connection piece was detached. CDI - Sanitizer replenished and equipment repaired. Sanitizer made available with adequate concentration of 200 PPM. -0- 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: 4-501.11 Maintain equipment in good repair. Observed various pieces of equipment in disrepair: Lower door of reach in freezer unable to fully close and a non-functional reach-in freezer used for biscuit product. PIC states that a work order has been placed. -0.5-

4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. Observed employee wash food containers and can opener appliance and relocate them to right end, 3-compartment sink drain board. CDI - Employee educated on proper W/R/S. All utensils sent back for compliance. -0.5-

REPEAT: 5-205.15 Maintain a plumbing system in good repair. Observed 1x hand washing sink with inadequate water pressure. All other fixtures observed to be operational. Additional hand washing station available in kitchen. PIC advised that the facility has a work order for repairs. -2- ***Long term compliance visit required***

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 surrounding floor drain nearest 3-compartment sink in disrepair. REPEAT: 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 large quantity of water pooling on floors between walk-in cooler units and ice machine. -0.5-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present during today’s inspection. -1- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed 1x hand washing station with no paper towels available. CDI - Paper towels provided. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. 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. Observed beans and mac & cheese hot held below 135 F. See temperature chart. CDI - Foods voluntarily discarded. -1.5-

REPEAT 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. Observed no date on opened package of ham inside of lowboy unit. PIC stated they were first used yesterday morning. CDI - PIC date marked ham.***No points deducted due to notable improvement since previous inspection. -0- 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.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. - Pf. Observed non-functional thin probe thermometer. Facility unable to facilitate a device during inspection.***10-DAY VERIFICATION REQUIRED. -0.5-

4-501.11 Maintain equipment in good repair. Observed lower door of reach in freezer gasket damaged. Also observed 1x non-functional paper towel dispensing machine. Keep in good repair. -0-

5-205.15 Maintain a plumbing system in good repair. Observed 1x hand washing sink with inadequate water pressure. All other fixtures observed to be operational. Additional hand washing station available in kitchen. EHS instructed to have work order for repairs expedited.***10-DAY VERIFICATION REQUIRED. -1-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed waste receptacle sliding doors left open. -0-

REPEAT: 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 heavy food debris on gaskets and door handle of biscuit station reach-in unit and large quantity of water pooling on floors between biscuit prep table and hand washing sink. -0.5-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee’s sweat hand towel stored on top of prep top lid. CDI - Towel removed. -0-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed employee health agreement missing Salmonella non-typhoidal illness. CDI: Updated employee health agreement emailed to PIC. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand sink far restroom without hand soap. PIC stated that they do not use this restroom. CDI: PIC placed hand soap in restroom at hand sink.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed portioned ramekins of slaw in RI cooler near drive thru without date marks. PCI stated they were prepared yesterday. CDI: PIC date marked slaw. 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed blanched fries held on 1 hour TPHC without a time stamp. PIC stated they were prepared around 25 minutes prior. CDI: PIC labeled fries with time stamp.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed three flies in kitchen area.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee without a hair restraint. CDI: PIC instructed employee to put on hair net.

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 nonfood contact surfaces of prep tables and inside prep freezers and prep coolers accumulating food debris and soil. REPEAT.

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 food debris and build up accumulating on flooring throughout. REPEAT

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC without CFPM certification. General manager arrived later in inspection and has a ServSafe certification.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed 1 paper towel dispenser out of disposable towels. REPEAT. CDI: towels provided.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed Cajun filet fried chicken final cook temperature range of 109F-200F. CDI: PIC continued to cook chicken to ensure all parts of protein reached 165F or above.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket holding wiping cloth with a sanitizer concentration of 0ppm. CDI: PIC replaced sanitizer bucket.

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 nonfood contact surfaces of prep tables and inside prep freezers and prep coolers accumulating food debris and soil. REPEAT Employee began cleaning out prep freezer of food debris and build up. Points not escalated due to improvement on overall cleanliness of equipment and prep areas.

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 food debris accumulating in hard to reach areas on flooring under equipment. Keep clean.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed food employee on phone and touch face then proceed to handle clean equipment and food preparation. CDI, employees washed hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed 1 paper towel dispenser out of disposable towels. CDI, towels provided.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed eggs and sausage hot held below 135 degrees F. CDI, sausage reheated and eggs voluntarily discarded. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed flip top prep cooler not maintaining TCS foods at required temperature. CDI, TCS foods in unit voluntarily discarded and items recently placed in unit relocated to walk in cooler. TPHC to be used in unit until flip top prep cooler calibrated. Visit needed to ensure long term compliance and calibration of flip top prep cooler.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed no label on blanched fries held using TPHC with 1 hour discard time as procedures required. CDI, fries voluntarily discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies in kitchen.

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 nonfood contact surfaces of prep tables and shelving as well as inside prep freezers accumulating food debris and soil.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Through discussion with PIC, facility receives key drop deliveries and has not established a way to verify foods are at proper temperatures (unadulterated) upon delivery.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed employee health policy does not include non-typhoidal salmonella. CDI: EHS provided PIC with a copy of the updated health policy during the inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed pre-made biscuit sandwiches holding in hot rail below 135F. CDI: Products were sold within 20 min. Facility changed policy to prepare less than half of the amount of biscuits at one time during inspection and going forward. Observed Cajun filets holding in hot drawer below 135F. CDI: Product was voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed sliced american cheese holding above 41F in prep top unit. CDI: Cheese was replaced.

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 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed Cole slaw portions in reach in with no date mark. CDI: Products were voluntarily discarded.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed blanched fries with no time hold written on them. CDI: Product discard time written on fries per facility procedure. REPEAT VIOLATION Future violations of this procedure may result in a risk control plan (RCP) and/or permit action.

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 a pint container being used to scoop grits. Container was stored within grits storage container. CDI: Pint container removed.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. 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 single use paper products stored in closet near restrooms with no ceiling. Exposed attic space is above the paper products so that they are exposed to potential contamination. Facility is due for a remodel beginning Monday and PIC stated he will add this to the list of things to complete.

4-501.11 Maintain equipment in good repair. Observed lower door of reach in freezer gasket is severely damaged.

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 of reach in freezer with food debris. Ensure more frequent cleaning. REPEAT VIOLATION Previous violation corrected and improvement made from previous inspection in overall cleaning.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed right door of right dumpster open. CDI: Door closed

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed floor with grout missing and in need of being redone throughout facility. PIC stated they are scheduled for a kitchen remodel beginning Monday and this is part of the remodel. 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 flour build up on piping near handsink by biscuit area. Area is not smooth and easily cleanable. Observed several other areas of walls that are also no longer smooth and easily cleanable. PIC stated that they are scheduled for a kitchen remodel beginning Monday and this will be addressed.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed food employees turn faucet off with their bare hands. CDI by instruction. 2-301.14 When to Wash - P - Observed food employee pick item up off of the ground then proceed to handle clean sheet pan for food preparation. CDI by instruction to wash hands when they become contaminated and to change gloves and wash hands before glove changes when changing tasks.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed disposable towels missing from handwashing sink dispenser near biscuit station. CDI, towels provided.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed food employee pick up soiled item from ground then proceed to handle clean sheet pan and food preparation. CDI by instruction.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed blanched fries not identified by time and not labeled with 1 hour discard time per written procedures. CDI, fries voluntarily discarded. Repeat.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies near back door and dry storage area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some pans being wet stacked.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C - Observed food residues and soil accumulating in fryer units/ between cooking equipment and shelving in kitchen. General cleaning needed for on nonfood contact surfaces.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Dirty rice and sausage patties observed hot holding below 135F (see chart). CDI. Items reheated on grill. Repeat violation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Sliced cheese observed in flip top sandwich unit above 41F (see chart). CDI. Cheese reported only in unit for 2 hours so moved to walk-in cooler to rapidly cool. Repeat violation. Points not escalated due to improvement overall. Repeat violation.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Blanched fries that are on a modified TPHC observed without time stamp. CDI. Discarded. Repeat violation.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Employee observed wearing charm bracelet.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No one present at facility with CFPM certification.

2-301.14 Wash hands before donning gloves and between gloves uses. -P A few employees observed donning new gloves in between activities without washing hands in between. CDI. Employees washed hands and donned new gloves. 2-301.14 Wash hands after activities that contaminate them. -P Employees observed touching masks and clothing and continuing with food prep. Dish washer observed handling soiled dishes and clean without washing in between. CDI. Employees educated and washed hands.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Employees observed washing dishes, touching face masks, trash, and sweeping with single use gloves on, then proceeding to work with food. CDI. Employees educated and new gloves donned.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Quat sanitizer in three compartment sink observed at 50 ppm. CDI. Remade to 200 ppm.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Gravy and fried chicken patties observed hot holding below 135F. CDI. Reheated to 165F+.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple foods (see chart above) in flip top/reach-in unit near cook line observed above 41F since 4:30 AM according to manager on duty. CDI. Foods discarded.

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 Two prepped salads and container of slaw prepped on an unknown date observed without date marking. CDI. Discarded. All other date marking was sufficient.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Fries that are on a modified TPHC observed without time stamp. CDI. Discarded and new bath time stamped.

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food.- Pf Employee observed preparing sandwiches/food with artificial nails.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. One container of slaw observed with handle submerged in food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Metal pans observed being stacked wet. Repeat violation.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Single service drink trays observed in open box on floor in back of kitchen.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Interior of cold holding units and exterior of multiple pieces of equipment observed with food accumulation and grease build up.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Employee observed taking metal pans that were observed wet attempt to use wet pans for chicken bites. Employee sent pans to air dry. Repeat violation.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Lids observed open on cardboard dumpster. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Open garbage bag with food debris observed on dumpster pad.

2-102.12 Certified Food Protection Manager - C No one present with proof of valid CFPM Certificate. 2-103.11 (A)-(L)Person-In-Charge-Duties - PF No managerial control observed in facility during inspection to ensure practices such as maintaining temperatures, hand washing, and other food safety measures are being followed. Inspector will return no later than 2/26/2020 to ensure PIC duties are being implemented.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF When questioned, multiple employees were not aware of employee health policy or where to locate/get more information. Employee health policy was emailed to facility and physical poster was given to manager.

2-301.14 Wash hands before donning gloves and between gloves uses. -P 2-301.14 Wash hands after activities that contaminate them. -P Employee observed sweeping floors then attempt to put on gloves before working with food. CDI. Employee rewashed hands before donning new gloves.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Roasted chicken bites that were reheated for hot holding were observed touched with employees bare hands and placed back into pan when bites fell out of container onto counter. CDI. Roasted chicken bites were discarded.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towels missing at handsink near chicken breading station and in women's restroom. CDI. Paper towels obtained.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Roasted chicken bites were observed below 135F in two hot holding units. CDI. Dirty rice was observed sitting on counter below 135F. Foods reheated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple foods observed in prep unit and underneath reach-in cooler above 41F. Unit is currently holding ambient air temperature of 51F. All foods that had been in unit for for than 4 hours were voluntarily discarded. Food recently moved from walk-in cooler were placed back into walk-in cooler to cool down. REFRAIN from using unit until inspector returns by 2/26/20 to verify unit is working or remove unit. This item has been repeated on the last two consecutive inspections and permit action may be taken by the next visit if repeated. Repeat violation.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee observed working with food without hair restraint.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. A couple of wet wiping cloths observed on prep counter.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Employee observed wash metal pans then attempt to place wet pans into flip top compartments for use. Employee sent pans to air dry.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Gasket observed torn on reach-in cooler. Repeat violation.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Sides of equipment, inside reach-in coolers, inside gaskets, and on equipment throughout need more frequent cleaning.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employee making phone call and then resume food prep for orders of exposed food without handwashing for drive thru. CDI - Hands washed. -2-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep unit TCS foods nearest cook line cold holding at 54F that were taken from the walk in cooler where the same foods are cold holding at 39-41F. PIC voluntarily discarded sliced tomatoes and cut lettuce. Food placed temporarily on TPHC until unit repair complete. VR no later than -7/28/2019 to ensure prep unit able to cold hold at or below 41F for TCS foods. -3- REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in dining room and in kitchen. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed food employee handling exposed food for orders while wearing watch and artificial, painted fingernails. CDI - PIC instructed glove use when working with exposed food. -0-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed paper towels and lids for to-go cups stored on the floor in the kitchen and in outside storage unit. -0-

4-501.11 Maintain equipment in good repair. Observed split gasket on one walk in cooler and in one reach in cooler. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on handles of handsink near biscuit station and on equipment doors and handles, as well as on shelving in walk in cooler. -.5-

5-205.15 Maintain a plumbing system in good repair. Observed leak at hot water handle on prep sink used for making tea. -0-

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 buildup on walls in women's restroom stall, on floor under cooking equipment and on floor under tea urns inside dining room cabinets. -.5-

2-301.14 (I) Wash hands after activities that contaminate them. -P Observed food employee plating food between handling payment at register. CDI - PIC instructed handwashing. Hands washed. -2-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer at less than 100 ppm at prep line used for sanitizing prep surfaces. CDI - PIC refilled with quat at correct strength. REPEAT -3-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pintos at 119F, dirty rice at 126F and buffalo bites at 110F. CDI - PIC voluntarily discarded all items except dirty rice, which was stirred from the bottom to evenly distribute the heat. All parts above 135F. -3- REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut tomatoes and cut lettuce cold holding in flip top at >41F. CDI - PIC voluntarily discarded these items and called in service request for repair after taking taking flip top out of service. VR no later than 04/26/2019 to ensure TCS foods cold holding at 41F or less. -1.5-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hair restraint on drive thru expediter plating food. REPEAT -.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal pans on clean drain board of 3-comp sink. -0-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed chemical bottle stored in basin of cook line handsink at beginning of inspection. CDI - PIC moved basin and cleaned handsink. -1-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup in the food contact surfaces of pots and coffee brewer stored in outside storage room. Observed sanitizer less than 200 ppm at drive thru station. CDI - PIC moved these items inside and washed, rinsed and sanitized them and all sanitizer buckets changed. -1.5-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken hot holding under receiving side heat lamps and drive thru heat lamps at 119-124F. CDI - PIC voluntarily discarded and cooked fresh chicken to 193F. -3- REPEAT THIS IS A FULL POINT DEDUCTION TODAY FOR THIS ITEM AND CONTINUED NON-COMPLIANCE MAY RESULT IN PERMIT ACTION.

3-501.13 Use approved thawing methods. Observed mac and cheese thawing in standing water in walk in cooler. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees plating and cooking food without effective hair restraints. EHS advised that rules do not have an exemption for managers. Food employees that are plating and cooking food are covered under the rule, regardless of title. -0-

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed chicken breader scoop handle touching breader. -.5- REPEAT

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed food contact surface of to-go sandwich containers at prep line facing up and to-go kid's containers and bin for sporks stored in outside storage room directly on the floor. Observed coffee maker stored on shelf in outside storage less than 6 inches off floor. -0-

4-501.11 Maintain equipment in good repair. Observed peeling metal to the lower left on the outside of middle walk in cooler door. Observed rear drive thru heat lamp blown. -0-

5-304.12 Using a Pump and Hoses, Backflow Prevention - C Use a hose in a manner that prevents backflow. Observed spring loaded hose in the ON position while not in use. -0-

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 exterior and interior wall and interior baseboard and door frame damaged by car accidentally impacting building. REPEAT -1-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed dirty rice in hot holding at 122F and cooked chicken in hot holding at 125-134F. CDI - PIC stirred dirty rice from the bottom of container to evenly distribute heat and voluntarily discarded chicken. -1.5-

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed time stamp expired during inspection. CDI - PIC voluntarily discarded and cooked fresh fries. -2- THIS IS A FULL POINT DEDUCTION FOR THIS VIOLATION. CONTINUED NON-COMPLIANCE MAY RESULT IN PERMIT ACTION. REPEAT

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 leaf lettuce cooling in flip top at 60F that was overstacked beyond fill line. CDI - PIC voluntarily discarded and trained food employee about overstacking. -.5-

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed handle of tongs used for dispensing fries touching fries when not in use. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal pans on drying shelf over 3-comp sink. -.5- 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 near 3-comp sink and missing grout near fry station. 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 buildup on lower wall near biscuit station. REPEAT -1-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification. -2-

2-301.14 Wash hands after activities that contaminate them. -P Observed cashiers handling payments and plat food for to-go orders without handwashing. Observed cook hand dispensing food for order after handling soiled handles on equipment. CDI - PIC instructed handwashing and reminded employees when to wash hands. -2-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on the probe of food thermometer. CDI - Probe was cleaned. -0-

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed fries on TPHC on prep table without time stamp, per approved procedure. CDI - PIC instructed cook to time stamp fries. -2- REPEAT

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 salad lids tightly in place as salads are cooling in walk in. CDI - PIC vented lids. -0-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no label on biscuit glaze and seasoning shakers. -0-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped open at beginning of inspection. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies near drink dispensers. -1-

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed one food employee with painted long fingernails working with food without gloves at beginning of inspection. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one food employee not wearing hair restraint while plating food. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pans over 3-comp sink. -0-

4-501.11 Maintain equipment in good repair. Observed peeling shelves in walk in coolers, peeling back of walk in cooler door and hood near griddle not working. -2- REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on shelving in walk in coolers, on the insides of cabinets under dining room drink dispensers and on sink faucet handles. -1- REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed leak at hot water unit in storage closet. -0-

5-402.13 Maintain sanitary sewage system.-P Observed employees cleaning fryer dump grease laden water in mop sink. CDI - PIC instructed use of grease rendering tank outside. -1-

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Keep this area clean. Observed buildup on the rendering tank pad and bag of trash stored behind the dumpster. REPEAT -1- 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid open on cardboard dumpster.

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 water stain on ceiling near the entrance to dining room and on the baseboards in the restrooms. -1- REPEAT

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Dark build up inside of tea nozzles. Clean nozzles.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Fries on TPHC not covered with deli paper as required by TPHC procedure. CDI - Fries discarded and new batch started.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Tongs stored with handle touching fries. CDI - Tongs removed.

4-501.11 Maintain equipment in good repair. Chipping paint and rust on shelves in chicken walk in cooler. Replace as needed. Repeat violation.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Test strips are missing concentration chart, expiration date, and apprear to have gotten wet as they are discolored. VR - Will return within 10 days to verify correction.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up from walk in cooler shelves, cooler doors, door handles, and surfaces of equipment throughout. Repeat violation.

5-205.15 Maintain a plumbing system in good repair. Waste water splashing out of floor drain under three comp sink when basins are drained. Adjust drain line under three comp sink to dispense water towards the center of the floor drain.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Close dumpster doors and clean up debris on ground around dumpster.

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. Repair floors with missing grouting between floor tiles, especially in front of dish area. 6-502.12 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. Clean floors throughout.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Cooked eggs holding below 135F in steam line; all other items at correct temps. CDI - Eggs discarded.

4-501.11 Maintain equipment in good repair. Chipping paint and rust on shelves in chicken walk in cooler. Replace as needed. Improvement noted from last inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Crumbs and food debris in cooler door gaskets, in bottom of reach in freezer, and flour on surfaces throughout. Clean all.

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. Repair floors with missing grouting between floor tiles, especially in front of dish area. 6-502.12 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. Clean floors in prep areas.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Fries not covered with deli paper as required by TPHC procedure. CDI - Fried covered.

4-501.11 Maintain equipment in good repair. Chipping paint and rust on shelves in chicken walk in cooler; split gasket on chicken walk in cooler door. Replace as needed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Build up of dust on walk in cooler fan guards, crumbs and food debris in cooler door gaskets, and flour on surfaces throughout. Clean all.

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. Repair floors with missing grouting between floor tiles, especially in front of dish area. 6-502.12 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. Clean floors in prep areas.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present has food protection manager certification.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Unwashed tomatoes stored above ready to eat biscuits in walk in cooler; observed employee cleaning then change to food handling without changing gloves and washing hands in between. CDI - Cooler rearranged with correct storage order; employee instructed to wash hands and don new gloves.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Bag of empty tea jugs stored on floor in walk in cooler and on rack with raw chicken; boxes of single service items stored on floor in dry goods area. Relocate these to designated areas; elevate above floor.

4-501.11 Maintain equipment in good repair. Split gasket on reach in freezer door and low prep cooler by drive through window. Replace. Improvement from last inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up in door gaskets and from shelves throughout.

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. 6-502.12 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. Clean accumulation of debris from floors throughout and repair missing grout between floor tiles throughout.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Fried eggs, chicken breasts, and pinto beans holding below 135F at make line. CDI - All discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Couple boxes of chicken on floor in freezer. Elevate above floor or relocate to shlef.

4-501.11 Maintain equipment in good repair. Replace door gasket on low prep cooler. Reach in freezer door gasket has been replaced. Improvement noted from last inspeciton.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up from shelves in walk in cooler and on surfaces of equipment.

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. Grouting missing between floor tiles throughout kitchen. Repair.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No papertowels available at handsink near breader station. CDI - Papertowels stocked at handsink.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Dark build up on interrior surfaces of the ice machine. CDI - Cleaned during the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Sandwhich flip top cooler broken and all TCS food within holding above 45F. CDI - All discarded. VR - Will reuturn within 10 days to verify correction.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Staff could not locate TPHC written procedure, fries not covered upon entry to kitchen, no items had time stamps. CDI - All items hled on TPHC diacarded; new procedures written and put into place.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Thin probe thermometer will not power on. VR - Will return within 10 days to verify correction.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Food worker wearing rubber bracelets while preparing food in the kitchen. CDI - Removed.

4-501.11 Maintain equipment in good repair. Split gasket on reach in freezer door. Repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed on walk in cooler shelves, door handles, and behind soda nozzles where soda has splashed and is now causing microbial growth.

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. Grouting missing between floor tiles throughout kitchen. Repair. 6-502.12 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. Clean floors and walls throughout.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Box of unwashed tomatoes sotred on shelf above ready to eat items like salad. CDI - Tomatoes relocated to low shelf.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Cut tomatoes overstocked in flip top and holding above 45F. CDI - Out of temp portion removed and discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Fries not covered by food grade paper, have no time stamp, and new batches of fries were dumped on top of fries already holding on TPHC. CDI - Fries discarded and new batch made; reviewed written time procedure with PIC and employee working the fry station.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Employee wearing rubber bracelet in kitchen. CDI - Removed.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Shredded cheese scoop stored with handle contacting cheese.

4-501.11 Maintain equipment in good repair. Minor rust on shelf in chicken cooler. Replace. Improvement from last inspection

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. Grouting missing between floor tiles in kitchen. Repair.

6-301.12 Hand Drying Provision - PF - Each handwashing sink shall be provided with indiviual disposable towels. No paper towels observed stocked at the kitchen hand sink. CDI- Paper towels stocked during the inspection. (REPEAT)

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P- Food shall be protected from contamination by preparing each type of food at different times or in separate areas. Observed cambros of tea stored in prep sink soiled with water and raw chicken residue. CDI- Tea was voluntarily discarded. Sink was washed-rinsed-sanitized during inspection.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P- Equipment food contact surfaces shall be clean to sight and touch. Observed a soiled metal bowl and bus tub lids stored clean. CDI- Removed to properly wash-rinse-sanitize.

7-301.11 Separation-Storage and Display, Stock and Retail Sale - P- Poisonous or toxic materials shall be stored in separate areas to prevent contamination. Observed chemical spray bottle stored with can goods on shelving in the breading area. Store chemicals in designated chemical storage area. CDI- Chemicals moved to proper storage area.

3-305.11 Food Storage-Preventing Contamination from the Premises - C- Food shall be stored where it is not exposed to splash, dust, or other contamination. Observed water from hand sink in breading/cook area splashing on cans on dry good shelving. Extend splash guard to protect foods on the bottom shelf.

2-402.11 Effectiveness-Hair Restraints - C- Use head coverings such as hats, hair coverings, or nets, beard restraints, and clothing to cover body hair to protect the food from contamination. Observed food employee preparing food with no hair restraint. (REPEAT)

3-304.14 Wiping Cloths, Use Limitation - C- Wiping cloths shall be held in sanitizer solution at the proper concentration. Sanitizer wiping cloth bucket measured 0 ppm of quat sanitizer. CDI- Replenished with new sanitizer.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C- Single-use articles shall be stored at least 6 inches off the floor. Box of cups stored on the floor in outdoor storage area.

4-101.19 Nonfood-Contact Surfaces - C- Non-food contact surfaces shall be non absorbent, smooth, and easily cleanable. Observed rusted shelving in the chicken cooler.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C- Non-food contact surfaces clean. Observed build-up on the cooler door handles. Observed build-up on the shelving in the kitchen/cook area. Observed build-up on interior of both drink fountain cabinets. Clean regularly.

5-501.114 Using Drain Plugs - C- Observed missing drain plug at the dumpster. Replace drain cover..

6-201.11 Floors, Walls and Ceilings-Cleanability - C- Floors shall be smooth and easily cleanable. Observed damaged floor tiles throughout the kitchen and missing floor grout. Repair tiles and re-grout floors as needed. (REPEAT)

2-301.14 Wash hands before donning gloves and between gloves uses.-P Employee donned gloves without washing hands first; still had flour on hands from prep station. CDI - Employee removed gloves, washed hands, and donned new gloves.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Employee removed buns from oven with bare hands. CDI - Buns discarded; reminded PIC of duty to prevent bare hand contact of ready to eat food.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towel dispenser empty upon stoart of inspection. CDI - PIC refilled during the inspection.

4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer below 100ppm quat in multiple buckets in kitchen. CDI - All refilled wtih 250ppm Quat.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Fries missing time stamp and not covered with food grade paper as required by the written procedures. CDI - Fries discarded.

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 Salad cooling with lids on in low prep cooler. CDI - Lids removed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Food employee in kitchen with no hair restraints.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Non food contact surfaces of soda machine in need of cleaning.

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. Grout missing between floor tiles near paper goods storage area. Repair.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - P: Observed employee with burns on arms (scabbed) without an impermeable cover. CDI- employee taking orders and not handling food.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P: Clean ice chute inside big ice machine.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: pan of wings 109F CDI-discarded sausage 120F CDI-reheated to 195F

2-402.11 Effectiveness-Hair Restraints - C: Employees must wear hair restraints. Hats, visors, or hair nets.

6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Regrout floor tiles where needed. 6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floors throughout. 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Repair table shelf at bisquit area. Replace burned out light bulbs under heat lamp.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. All food contact surfaces shall be clean to sight and touch. Observed build up on the interior of the sweet and unsweet tea urns at the drive up window. CDI- soiled tea nozzles were removed and replaced with new ones.

2-402.11 Effectiveness-Hair Restraints - C. Effective hair restraints shall be worn by all food employees. Observed two food employees without a hair restraint.

4-901.12 Wiping Cloths, Air Drying Location - C. All wet wiping cloths shall be stored in sanitizing solution between uses. Observed a wiping cloth outside of sanitizing solution.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. All food equipment shall be stored at least 6 inches off the floor. Observed a tea urn being stored on the floor in the storage area.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Observed build up on the cherry coke soft drink dispenser in the kitchen and in the dining room. CDI- cherry coke dispensers were removed and properly sanitized before re-use.

4-901.12 Wiping Cloths, Air Drying Location - C. Observed one wet wiping cloth outside of sanitizing solution.

All non-food contact surfaces shall be clean to sight and touch. Observed debris build up on the interior of the whisker. CDI- whisker was voluntarily discarded.

All employee personal belongings shall be stored in a designated area. Observed a cordless phone on the food prep table. CDI- phone was removed.

A handwashing sink may only be used for handwashing. Observed the handwashing sink in the kitchen being used as a dump sink. CDI by instruction.

All food contact surfaces shall be clean to sight and touch. Observed build up on the nozzles of the tea dispensers both in the dining area and in the kitchen. CDI- tea nozzles were removed and properly sanitized.Observed residue on the strainer. CDI-strainer was placed in the dirty dish area.

All wet wiping cloths shall be stored in sanitizing solution when not in use. Observed a wet wiping cloth being stored on the food prep counter. CDI- wet wiping cloth was removed and placed in sanitizing solution.

All phsyical facilities shall be maintained and be easily cleanable and in good repair. Observed a broken tile in the kitchen that was pooling water.