BOJANGLES` #503

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS items throughout kitchen holding above 41F during inspection. See temperature chart. Per employee, various units had been set too high during deep cleaning the night before. REHS observed prep unit achieve proper ambient temperature during inspection. Maintenance contacted for other units. All TCS foods out of temperature for longer than four hours voluntarily discarded. REHS advised keeping chicken batter covered or on TPHC. TPHC form provided during inspection. 3 day VR required. Repeat. 3 pts. 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 .

5-205.15 Maintain a plumbing system in good repair. Observed various plumbing fixtures throughout facility in disrepair. Repair necessary. 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. Observed low grout lines throughout kitchen area during inspection. Repair necessary. Repeat. 1 pt.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed facility could not locate their employee health policy. CDI - Provided the employee health policy via email. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed low boy cooler at the drive thru with an ambient air temp of 50F, temped cole slaw in the unit at 43F, cole slaw was prepped in the AM. CDI - allowed the PIC to cool the cole slaw down in the walk in freezer. PIC stated they will call for repair of the unit, unit currently hold beverages. Verification visit required to ensure compliance and the unit was repaired. Ensure daily temps are taken of all cold holding equipment to ensure they are maintaining 41F and below. Kept at half demerits since all other cooler are properly maintaining 41F and below. 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 .

3-501.15 Cooling Methods (Pf) Observed salad in the walk in cooler cooler covered in the walk in cooler. Allow cold air to move freely through the product to cool rapidly. CDI - PIC removed the covers and the salad cooled below 41F.

4-501.11 Maintain equipment in good repair. Observed the soap dispenser at the breading station not dispensing soap. CDI - PIC repaired.

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 dust, debris, and residue on secondary surfaces such as shelving throughout, front and handles of equipment and WICs. Clean with more frequency. 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 grout low between floor tiles in front of the fryers and breading station. 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 walls with splatter near hot holding fries and Bo rounds. Observed ice build up on floor of WIF. Repeat

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-401.11 (B) A food employee may drink from a closed beverage container if the container is handled to prevent contamination. Observed employee beverage with no lid.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 3 low boy RIC units holding TCS items above 41F. PIC observed one unit not plugged in, plugged in and RIC maintained 41F and below. Items in units that were TCS had been held in units since 5 am and 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly in prep area flying around.

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 dust, debris, and residue on secondary surfaces such as shelving throughout, front and handles of equipment and WICs. Clean with more frequency.

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 grout low between floor tiles throughout facility. PIC stated that they are getting a remodel this year. 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 walls with splatter near hot holding fries and Bo rounds. Observed ice build up on floor of WIF. 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 grout low between floor tiles throughout facility. PIC stated that they are getting a remodel this year. 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 floor of WIF with large amount of debris under mats.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pork chops being hot held at 117F. CDI PIC 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 .

4-501.11 Maintain equipment in good repair. Observed reach in freezer for slacking fries not operating. Facility is using the WIF instead. 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 grout low between floor tiles throughout facility.

4-501.11 Maintain equipment in good repair. Observed flap at the bottom of the WIF door damaged and causing ice buildup in the freezer. PIC stated that he has already put in a work order for the door.

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 the floor of the walk in freezer with large amount of debris and ice build up.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone and keys on prep table. CDI PIC moved employee possessions.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 5 boxes of marinated chicken at 43F in WIC that was prepared 3/8-3/10. Observed liquid eggs and shredded cheese in front prep top above 41F. CDI PIC voluntarily discarded marinted chicken, eggs, and shredded cheese. 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 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 2 bottles of cleaner stored on shelf with single service items. CDI PIC moved chemical bottles.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on biscuit area lowboy cooler, reach in freezer across from fry station, and drive through lowboy cooler.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed toilet in women’s restroom unclean.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 1 bus tub, 2 pans and scoop found with visible food residue on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Items moved to 3-compartment sink to be re-washed. 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: 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Pork chops in hot holding measured 131-135F. Sausage in hot holding measured 112-136F. TCS foods in hot holding shall measure 135F or above. CDI - PIC placed temporary TPHC labels on items and will use them or discard them within 1 hour. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P American cheese in sandwich cooler measured 43-45F. Liquid egg in ice bath measured 45F. TCS foods in cold holding shall measure 41F or less. CDI - Ice added to liquid egg ice bath. American cheese moved to walk-in cooler. 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 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 held using TPHC were missing TPHC label. CDI - PIC placed label on pan. 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. Grout between floor tiles worn in several areas in kitchen. Tile damage in mop sink basin. Bottom of wall in walk-in cooler is damaged. Repair listed physical facilities. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pan of pimiento cheese measured 44F in reach-in cooler. TCS foods in cold holding shall measure 41F or less. CDI - PIC moved pimiento cheese to walk-in freezer 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Replace missing drain plug on 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. Floor tiles damaged in walk-in freezer. PIC showed EHS work order for floor repair so 0 points taken. Points will be deducted next inspection if floors have still not been repaired. 0 pts

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written procedure for responding to a vomit and diarrheal clean up plan. CDI. Provided PIC with one. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored directly on prep unit. CDI. PIC removed. Repeat

4-501.11 Maintain equipment in good repair. Observed leaks and broken tiles in the WI cooler. Needs to be replaced. 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 on shelves in the WI cooler, cooking equipment Needs to be cleaned.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain plugs in one of the dumpster. Needs to be replaced.

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 broken floors around cooking line. Needs to be repaired. 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 build up on floors in the kitchen area under cooking equipment, vents. Needs to be cleaned.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written procedure for responding to a vomit and diarrheal clean up plan. CDI. Provided PIC with one. 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 cheese in prep unit, slaw, beans, green beans in WI, cold holding at temperatures above 41F. CDI. PIC voluntarily 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 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 slaw in WI with a previous day date on it that is said to be made today. CDI. PIC removed the dates and discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed dead roaches at the WI door.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored directly on prep unit. CDI. PIC removed.

4-501.11 Maintain equipment in good repair. Observed broken flour scoops in the flour. Needs to be replaced.

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 broken floors around cooking line. Needs to be repaired.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written procedure for responding to a vomit and diarrheal clean up plan. CDI. Provided PIC with one.

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 harsh browns HH at temperatures below 135F. CDI. PIC voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 slaw in the WI without dates. CDI. PIC date marked.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed spices container upfront without a label. Needs to be labeled.

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 items stored directly on the floor in the kitchen area. Needs to be removed.

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 on shelves in the WI cooler. Needs to be cleaned. 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 build up on floors in the kitchen area under cooking equipment. Needs to be cleaned.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed a container of in use hand soup stored directly by shingle use items. CDI. PIC removed.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored directly on prep unit. CDI. PIC removed.

4-501.11 Maintain equipment in good repair. Observed water leaks from the ice holder. Needs to be repaired. 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 on shelves in the WI cooler. Needs to be cleaned.

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 build up on ceilings in the kitchen area. Needs to be cleaned.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw chicken stored directly on top of flour. CDI. PIC removed

4-501.11 Maintain equipment in good repair. Observed WIC door frame bending-metal is bending back. Bent shelf in the WIC and upfront at HH area. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed water leaks in the female restroom. Needs to be repaired.

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 cracks on the floor in the kitchen area. Needs to be repaired.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken, slaw in WI, cold holding at temperatures above 41F. CDI. PIC voluntarily discarded. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wet wiping cloths stored directly on prep tables. CDI. PIC removed.

4-501.11 Maintain equipment in good repair. Observed WIC door frame bending-metal is bending back. Bent shelf in the WIC. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep cooler that had been worked on (While EHS was on site) with food in the top and bottom. Top was 45-47F and the bottom food was in temp-had recently been placed there. PIC said maintenance had added a new lid and had been working on the coils. CDI-PIC placed the food in the bottom back to the WIC, the top food will be discarded in 4 hrs since there is very little left. Also upon observation the prep unit had been unplugged-PIC plugged back in.

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 coleslaw in the prep unit at 45F, PIC said it was made and cupped this morning. CDI-PIC moved back to the WIC to cool properly.

4-501.11 Maintain equipment in good repair. Observed WIC door frame bending-metal is bending back. Bent shelf in the WIC.

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 throughout kitchen, broken tiles at the can wash, near the fryer station. Observed wall by the office with paint that is chipping, needs to be repainted.

4-501.11 Maintain equipment in good repair. Observed leaks from the hand washing sink at the back . Also observed damages to the prep sink at the back. All needs to be repaired.

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 floors in need of cleaning. REPEAT.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in the back of the kitchen heavily soiled with black build up.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed exterior of drink machine in need of cleaning. Drink machine heavily soiled with sticky residue.

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 floors in need of cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed bo rounds holding below 135F. CDI: Product voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Cole slaw in drive thru reach in above 41F. Observed eggs and pintos above 41F. CDI: Eggs cooked. Pintos rapidly reheated to over 165F.

4-501.11 Maintain equipment in good repair. Observed reach in cooler for drive thru above 41F. All TCS foods relocated. Observed gasket on drive thru reach in cooler to be split. Observed ice build up on interior of fry station reach in. Ensure equipment is working properly. REPEAT VIOLATION Previous violations corrected.

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 Door threshold to office no longer smooth and easily cleanable. Observed floor in front of fryer to have significant damage and be no longer cleanable.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 2 employee cups with no lids stored above single use utensils in the dry storage area. 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 salads being made, put in plastic clamshells and put in the WIC and reach in at 47F. Explained to PIC the WIC is the appropiate place to cool. CDI-Food employee moved salds to the freezer for 15minutes and salads reached 41F.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in the 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 signs for advertising stored above chicken in the WIC. CDI-Food employee voluntarily discarded signs.

4-501.11 Maintain equipment in good repair. Observed ice building up on the pipes in the walk in freezer, and a dented shelf in the WIC (walk in cooler) REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris building up on prep units handles, shelves in WIC/freezer, and bottom of shelves. REPEAT. 53

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 areas of low grout in kitchen area.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an uncovered employee drink stored above food product on the shelf near the chicken station. CDI-The drink was removed and explained to the manager that they must be kept covered. REPEAT.

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 no time written for the fries at start of the inspection. CDI-The time was written on the fries container. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of chicken tenders stored on the ground in the walk in freezer. CDI-The box was placed onto the shelf.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths being stored on the prep counters upon entrance to the kitchen. CDI-The cloths were removed. REPEAT.

4-501.11 Maintain equipment in good repair. Observed ice building up inside the walk in freezer. Needs repair. *The gasket has been replaced that was noted on the last inspection. Not a repeat violation.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the shelves in the chicken walk in cooler. Have cleaned. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed a drip to the faucet at the 3-compartment sink. Have repaired.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite during the inspection. REPEAT.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee drink stored on the shelf at the back hand washing sink. CDI-The drink was removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two pans stored on the clean equipment rack with food debris. CDI-The two pans were brought back to the 3-compartment sink for proper washing, rinsing, and sanitizing.

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 no time written on the french fries upon entrance to the kitchen. CDI-The employee quickly wrote the time on the fries before notification was needed.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths on the prep counters upon entrance to the kitchen. CDI-The cloths were removed.

4-501.11 Maintain equipment in good repair. Observed a damaged gasket to the reach in freezer door. The manager stated they have a work order in for the replacement of the gasket. Have replaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the shelves in the produce walk in cooler and to the reach in freezer. Have cleaned. REPEAT.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed the cutting board at the sandwich prep station in need of resurfacing or replacing. The board is no longer easily smooth and cleanable.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the shelves in the both walk in coolers, and the reach in freezer. Have cleaned. 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 repair needed to the tiles in the walk in freezer. Have repaired.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee cell phone charging on the shelving below the large hot water container, and an employee purse stored on top of self rising flour at the biscuit station. CDI-The phone and purse was properly removed.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed several employee drinks being stored on the top of boxes, and on top of food product. CDI-The drinks were removed to proper locations.

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 Observed employee handling cheese with no gloves on. CDI-Stopped the employee and instructed to discard the cheese and don a clean pair of gloves.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in the facility. Increase pest control measures.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the floors of the walk in freezer. Have cleaned. REPEAT.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not food safety certified.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. observed build-up inside ice machine around ice chute.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P observed lettuce and cheese stored in prep cooler that was turned off and being repaired by maintanance staff. CDI by voluntary discard by PIC. Food items will be stored in adjacent cooler until prep cooler is repaired.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P observed sanitizer in 3 compartment sink testing over 400ppm QAC. CDI by diluting to 200ppm QAC, re-washing utensils and equipment that were sanitized with undiluted sanitizer.

4-501.11 Maintain equipment in good repair. observed prep cooler down today. service repair was on site repairing unit.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris build-up inside coolers and on door gaskets.

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 2 hand towel dispensers not working. observed prep sink coming loose from wall.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not food safety certified. The person in charge does not have a certificate for passing an ANSI-accredited program for Food Protection Managers. 2-102.12 Certified Food Protection Manager

6-301.11 Provide soap for handwashing at each handsink. -Pf No handsoap available at womens restroom handsink. CDI by adding hand soap.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed chicken supremes on line stored out from under heat lamp < 135F. CDI by voluntary discard by PIC.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris build-up inside upright freezer, on storage racks. observed dust and food residue build-up on front line warmer top shelf, line top shelf .

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 build-up on floors throughout, around and underneath equipment.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed sausage patties in hot hold < 135F. CDI by discard by PIC.

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 Written procedures for blanched french fries not provided by PIC. CDI- procedures obtained by PIC.

C4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. observed reach-in cooler at drive thru without thermometer. CDI by adding thermometer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris build-up in upright cooler. observed build-up on soda fountain ice cover. observed heavy build-up on reach-in cooler door gaskets at drive thru. observed build-up on shelf next to chicken breading station.

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

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed that PIC did not have a Certified Food Protection Manager certification, nor did any employees with managerial control. Manager had just taken ServSafe class, but certificate has not yet arrived.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed several items in the freezer were not covered or wrapped. CDI - PIC covered or wrapped.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut lettuce holding at 49F in prep unit near reheat station. PIC stated that lettuce was taken from walk in and placed into unit. CDI: Lettuce was sent to the walk in for cooling.

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 a plastic tub of coleslaw with no date that had been prepared earlier during the morning per PIC. CDI: PIC marked the correct prep date on the coleslaw tub. Cole slaw is held for 2 days per PIC.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of half gallons of tea on the floor of the walk-in

4-501.11 Maintain equipment in good repair. Observed a cold holding unit and a hot holding unit offline and not in use. PIC stated that maintenance had been called.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed duty vent covers in the walk in cooler, white residue built up on the undersides of shelves and pink residue on the gaskets in the walk in freezer, and a hose in the mop sink that looked badly worn. Keep equipment surfaces clean.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed that 3 compartment sink water temperature only reached 100F. PIC stated that it was likely due to the installation of a new water heater. VERIFICATION REQUIRED by 02/16/2017.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both recycling dumpster and trash dumpster with broken/missing lids. PIC stated that a request has already been made for repair.

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 floor in walk in freezer heavily soiled with white buildiup. Observed broken floor tiles holding water by the cook line.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. observed uncovered beverage in kitchen. cdi by discard of beverage.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf observed tea container lid stored in handwash sink. cdi by removing lid and sending to ware washing sink.

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 marked for 12:30. cdi by marking for correct time of 3:00.

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 ice scoop handle stored in ice.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed build-up on non-food contact areas of ice bin at drive thru window.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No certified PIC present for majority of inspection. Certified PIC arrived later in inspection.

7-201.11 Store toxic materials to avoid contamination. -P Observed bottle of bathroom cleaner stored on drainboard of 3 compartment sink. CDI by relocating to chemical storage area.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored outside of red sanitizer buckets.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of single service items stored on rack with cardboard hanging down onto wet floor.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris build-up inside upright cooler. Observed residue build-up on shelf above biscuit station.

6-303.11 Intensity-Lighting - Observed light out under hood above grill.

2-102.12 Certified Food Protection Manager - C PIC is not a Certified Food Manager. No manager present had a Certification during inspection.

2-401.11 Eating, Drinking, or Using Tobacco - C (B) A food employee may drink from a closed beverage container if the container is handled to prevent contamination. Observed food employee drinking from an uncovered drink cup in the kitchen area. CDI- Employee was instructed to wash hands and drink only from a covered drink cup to prevent contamination.

4-702.11 Before Use After Cleaning - P Dishes shall be properly sanitized for proper contact time per label of the sanitizer. Observed employee washing lid for container with out sanitzing for at least 10 seconds per instructions of the quat sanitizer. CDI- Corrected during inspection. Manager reviewed proper santizing with employee. Lid re-washed, rinsed, and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Cut tomatoes 49 F, Coleslaw 53 F, Lettuce 49 F in the flip top prep cooler at the line area. Prep cooler ambient air temperature measured 50 F. CDI- All foods were voluntarily discarded.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food with no hair restraints.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored directly on prep tables.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Single-service items shall be stored at least 6 inches off the floor. Observed tea containers and other boxes of single-service items stored on the floor.

4-501.14 (B) Warewashing Equipment, Cleaning Frequency - C Keep the rinse sink clean during dish washing to prevent re-contamination of dishes after washing. Observed soiled pans stored in the rinse basin while employee was actively washing dishes.

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

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed soiled walls behind the biscuit prep table. Observed build up on the floors under cook line and drive-thru area. 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 missing floor grout and broken floor tiles throughout the kitchen

2-401.11 Store drinks away from facility foods. Observed employee drink with lid and straw on prep table. CDI - Drink discarded by employee. -GC-

2-301.12 (A) Follow handwashing procedure, waszhing hands for at least 20 seconds. -P Observed several employees washing hands for less than 15 seconds. CDI by instruction. -2-

6-301.12 Provide approved drying method at each hand sink. - Pf Observed paper towels not dispensing from women's room dispenser. CDI - Paper towels replaced. -1-

4-602.11(A)(5) Clean food contact surfaces and utensils when contaminated. -P Observed food contact surfaces cleaned once daily per PIC. Clean often enough to prevent buildup. CDI by instruction. -.5-

3-501.16(A)(1) Maintain TCS foods at or above 135F while hot holding. -P Observed one container of homestyle tenders at 120F. CDI - PIC voluntarily discarded them.-GC-

.3-501.16(A)(2) Maintain TCS foods at or below 45F while cold holding. Observed sliced tomatoes, cut lettuce and sliced cheese above 45F. CDI - PIC instructed employee to place items in walk-in cool. Unit temp was 40F. -1.5-

7-201.00 Store toxic or poisonous materials away from food, equipment, linens and single-use or single-service items. Observed two bottles of cleaning solution on prep table. CDI - Chemicals moved to under 3-comp sink. --GC-

6-501.11 Keep premises free of pests. -PF Observed fly strips over handsink and throughout kitchen with flies present. Maintain pest control using commercial products that are approved. Verification required.-1-

.3-307.11 Keep food from sources of contamination. Observed contain in which unwashed produce is received being used to store clean cucumbers. CDI - Cucumbers voluntarily discarded. -GC-

.2-303.11 Except for a plain wedding band, do not wear jewelry on hands and arms. Observed food employee washing hands wearing bracelets. CDI - Bracelets removed and hands rewashed. Hair restraints either ineffective or not worn. -GC-

3-304.14 Keep wet wiping cloths in-use in sanitizer solution. Observed wet wiping cloths on the floor, on prep table and under counter at front line. CDI - Rags placed in solution or thrown away by PIC. -.5-

3-304.12 Keep in-use utensils under running water, in the product or in water at or above 135F. Observed ice cream scoop used for rice stored on lid. CDI-Scoop washed. -GC-

4-903.11(A)(2) Store clean utensils, linen and single service items away from sources of contamination. Observed clean aprons with soiled apron and single -use items with grease residue present. Protect items. -.5-

4-602.13 Keep non-food contact surfaces clean to sight and touch. Observed shelving with buildup of grease and debris throughout kitchen and walk-in. REPEAT. CLean handles and equipment. -1-

5-203.14 Maintain backflow prevention by providing air gap. Observed water running with spray nozzle attached. Turn off water while not in use. -GC-

.5-203.12 Keep toilets and urinals clean. Observed urine stains under rim of urinal. Clean. -GC-

5-501.115 Keep refuse areas and enclosures clean. Observed crate behind dumpster. Item was removed. -GC-

6-501.12 Keep floors, walls and ceilings clean. Observed food debris on floor near fryer and debris under shelf. Clean. 6-201.11 Floors, walls and ceilings shall be cleanable. Repair floor near fryer. -.5-

6-301.11 Handwashing Cleanser, Availability - PF: Need soap at back hand sink. Soap dispenser broken.

3-302.12 Food Storage Containers Identified with Common Name of Food - C: Re-label squeezable containers with sauces. Labels wearing off.

& 2-302.11 Maintenance-Fingernails - PF: Employees with fingernails polished must wear gloves when handling food. CDI- gloves now worn

4-602.13 Nonfood Contact Surfaces - C: Clean all shelving throughout.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floor in freezer.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C: Discontinue storing box of to go trays on floor.

4-602.13 Nonfood Contact Surfaces - C: Clean shelving across from fryer. Clean behind bun roller near prep cooler. Clean raw chicken shelf in chicken cooler. Clean fan in walk in cooler. Clean shelf with coleslaw in walk in cooler.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floors behing cooking equipment. 6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Repair floor in front of fryers(buckling). Repair floor inside walk in freezer. Floor is splitting and bulging. 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Replace burned out light bulbs in hot holding unit for biscuits.

6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Repair floor in front of fryers and in walk in freezer.6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Replace burned out light bulbs(shatterproof) on hot holding units( REPEAT). Repair condesation leak in freezer.

6-305.11 Designation-Dressing Areas and Lockers - C: Observed purse and cell phone in food prep areas. Keep all personal items separate from food, food prep surfaces, amd food service items.

4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PF: Employee washing dishes in 87degree water. Wash water must be 110 degrees when washing dishes. CDI- manager added hot water to sink(110).

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C: Clean green racks. (flour)

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Repair broken floor tile in freezer. Clean floor under cooking equipment.6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Replace burned out light bulbs(shatterproof) on hot holding units.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PFAll potentially hazardous, ready to eat foods in refrigeration for more than 24 hours must be labeled with the date opened/prepared or discard date. Observed open container of coleslaw in walk in cooler labeled with the date received not date opened/discard date. CDI by instruction with PIC.

2-303.11 Prohibition-Jewelry - CEmployees that are preparing food may not wear jewelry on their hands or wrists except for a plain smooth wedding band. Observed one employee wearing non-smooth wedding band.

4-602.13 Nonfood Contact Surfaces - CProperly clean sides and under grill on cook line and shelving in walk in cooler. Observed with residue.