BOJANGLES` #506

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P -Observed baked beans reheating too slowly in hot steam well. Observed beans increase 14 degrees F within 30 minutes, at a rate too slowly to reach 165F within 2 hours. -CDI- Beans still had one hour to reach 165F, so PIC placed beans on stovetop to rapidly reheat. EHS observed beans reach 170F in 15 minutes of moving to stovetop.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed eggs holding below 135F under hot lamp. -CDI- PIC placed eggs on 4-hour TPHC, to be discarded after 4 hours if not used. Going forward, PIC will place beans under more direct heat source to ensure proper holding temperatures. 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 wiping cloth stored in less than 100ppm quat sanitizer solution. -CDI- PIC replaced bucket with new sanitizer solution at 400ppm quat.

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 white buildup on fountain drink machine (near ice disposal) at customer self-service area. Observed buildup of food residue on interior of raw chicken prep cooler. Increase frequency of cleaning to prevent buildup. -REPEAT-

5-501.17 Provide a covered waste bin in female restrooms. -Observed no covered waste bin in restrooms.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. -Observed no drain plug in dumpster. Obtain drain plug.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf- Observed no written V&D procedures. -CDI- EHS provided a copy. -0- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. -P- Observed thermometer stored clean with visible food debris. -CDI- EHS educated PIC on cleaning before and after use and thermometer was cleaned. -0-

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P- Observed commercially prepared mac and cheese reheated to 129F. -CDI- PIC placed item in over to reheat to 150F. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed biscuits hot holding below 135F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. -1.5- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed top of oven, exterior surface of ice machine, interior surface or RIC and RIF, and NFCS of drink machine at drive thru in need of cleaning. Observed dust buildup on hood system panels. **OVERALL IMPROVEMENT NOTED WITH CLEANING** **FACILITY HAS RECEIVED SOME NEW EQUIPMENT AS PART OF REMODEL, ENCOURAGED TO MAINTAIN AN EQUIPMENT CLEANING SCHEDULE**. **REPEAT** -1-

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 beneath cabinets at consumer self-serve drink area with visible debris. Observed food splash on walls near stove. **POINTS DEESCALATED: OVERALL IMPROVEMENT NOTED WITH CLEANING AND PHYSICAL FACILITIES. FACILITY RECEIVED REMODEL AND FLOORS HAVE BEEN REPLACED** **REPEAT** -0.5-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on shelf above biscuit area where in-use utensils were stored. -CDI- PIC removed items. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing./4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking and standing water with dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. **REPEAT** **OVERALL IMPROVEMENT OBSERVED WITH WET STACKING** -0.5-

4-501.11 Maintain equipment in good repair. Observed sliding door cooler at FOH not in use due to not functioning. Repair or replace. **REPEAT** -1-

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 build up on top portion of biscuit ovens. Observed 2 dishes stored as clean with debris on NFCS of dishes. Observed buildup/microbial growth on NFCS of drink machines. Increased and more through cleaning frequency recommended. **OVERALL IMPROVEMENT OBSERVED WITH CLEANLINESS OF NFCS.** **REPEAT** -1-

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. 6-101.11/6-201.11 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 floor tiles and low grout between the floor tiles throughout the kitchen. **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 areas of walls throughout with food splash and other debris. Increased and more thorough cleaning frequency recommended. **OVERALL IMPROVEMENT NOTED WITH PHYSICAL FACILITY CLEANLINESS** **REPEAT** -1-

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf - Observed multiple risk factor violations at time of inspection such as handwashing, cooking temperatures, and cold holding temperatures as TCS items and multiple cold holding units were reading above 41F. Observed food employee handling eggs (major allergen) and return to contact other food without preventing contamination of major allergen. **10 DAY VERIFICATION REQUIRED** -1- A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

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 for less than 20 seconds. -CDI- EHS educated food employee on proper handwashing procedures and food employee properly rewashed hands. -0- 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 .

6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap at handsink at men’s bathroom. -CDI- PIC replenished soap supply. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed debris on dishes stored as clean. -CDI- PIC placed items at dishpit to be W/R/S. -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 . 4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. -P.- Observed thermometer stored with heavy debris and buildup. -CDI- EHS educated PIC on proper storage of thermometer and PIC cleaned item.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P- Observed sausage patties cooked between 107-176F. -CDI- PIC placed items back on grill to reach temperatures between 157-158F. -1.5-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed multiple items hot holding below 135F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. **REPEAT** -3- 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 multiple items cold holding above 41F. Observed temperatures of multiple units above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded items above 41F and moved other items to WIF. **3 DAY VERIFICATION REQUIRED** **FACILITY VOLUNTARILY SHUT DOWN UNTIL REPAIRS CAN BE MADE AND ALL UNITS HAVE AN AMBIENT TEMPERATURE AND TEMPERATURES OF TCS ITEMS AT 41F OR BELOW.** **TECH ARRIVED WHILE EHS WAS PRESENT** **MUST CONTACT EHS BEFORE REOPENING** **REPEAT** -3- 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf- Observed non-functioning thermometer. **10 DAY VERIFICATION REQUIRED** -0.5-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed crawling pest in dry storage area. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of chicken stored on floor in WIC. -CDI- PIC relocated items. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed 2 employees engaging in food prep with wrist watches. **REPEAT** -0.5- 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 2 food employees with no protective head coverings. **REPEAT**

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in 50ppm quaternary sanitizer. -CDI- PIC replenished supply to 200ppm. -0-

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 tong handle touching biscuits. -CDI- PIC removed. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing./4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking and standing water with dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. -0-

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 paper towels stored on floor in dry storage area. -0-

4-501.11 Maintain equipment in good repair. Observed chicken cooler not in use due to not functioning. Repair. **REPEAT** -0.5- 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving where tea urns are held.

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 surfaces of all cold holding units with food debris. Observed dark buildup on NFCS of drink machines. Observed food splash/debris on multiple pieces of equipment throughout. Increased and more thorough cleaning frequency recommended. **REPEAT** -1-

5-205.15 Maintain a plumbing system in good repair. Observed leak at handsink at FOH. Repair. **REPEAT** **POINTS NOT ESCALATED DUE TO DIFFERENT ISSUE** -1-

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. 6-101.11/6-201.11 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 floor tiles and low grout between the floor tiles throughout the kitchen. Observed water damage and missing piece of ceiling tile at BOH above shelving where sugar is stored. Observed missing front panel from soap dispenser at handsink at BOH. **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 multiple areas of walls, floors, and ceilings throughout facility with large amount of debris and buildup, including the mop sink and behind equipment in hard to reach areas. Observed dust buildup on vent covers. Increased and more thorough cleaning frequency recommended. **REPEAT** -1-

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed open uncapped employee drink on top of prep top cutting board. CDI PIC threw the drink away.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage patty and grilled chicken patty being HH below 135F. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken breast at the fry station, cheese and lettuce at the prep top above, and ranch cups in the front lowboy cooler above 41F. See temperature chart. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 3 employees handling food without a head covering on. CDI Employees put on caps. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees with jewelry on their arms.

4-501.11 Maintain equipment in good repair. Observed the small sliding door cooler that holds sauce cups ambient air at 67F. EHS advised to not use for TCS foods until it is repaired. Facility has multiple other coolers that they can use.

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 a large amount of debris and buildup on the outside of equipment throughout the facility.

5-205.15 Maintain a plumbing system in good repair. Observed the water at front handwashing sink too hot for employees to wash their hands. Employees were complaining that is was too hot for them to wash their hands. Water was 140F

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 and low grout between the floor tiles throughout the kitchen. 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 multiple areas of walls and floors throughout facility with large amount of debris and buildup, including the mop sink.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at front handwashing sink. CDI PIC provided soap. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at back handwashing sink. CDI PIC provided paper towels.

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 and low grout between the floor tiles throughout the kitchen. Also observed wall tiles near WIF not securely attached to the wall. PIC stated that the store is being remodeled next year. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee apron and sun visor on shelf with single service items. Observed employee cell phone and speaker on the pre top unit. CDI PIC moved employee items.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed open employee drink with a straw on top of lowboy cooler CDI PIC moved drink to break room

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 1 box of food on the floor in the WIF. CDI PIC put the box on a shelf

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 equipment throughout facility with large amount of buildup. REPEAT

6-201.16 (A) Wall and ceiling covering materials shall be attached so that they are easily cleanable. Observed damaged ceiling tile near fry 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 damaged baseboard near the outside of the WIF. Also observe low grout between tiles throughout facility. REPEAT

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drink in lowboy cooler with food. CDI Employee moved drink.

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. Observed PIC on duty at beginning of inspection not able to clearly answer EHS questions related to the operation of the facility. Staff called store manager and he arrived about 15 minutes into the inspection. Also observed that facility had several priority item violations today VR needed 4-6-24 Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee open coffee cup on top of lowboy cooler. CDI PIC moved drink.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed back handwashing sink not working. PIC stated that it has been broken for at least 3 months. EHS explained to PIC that all handwashing sinks must be maintained and accessible. VR needed 4-6-24

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

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed back side of the shield on the inside of the ice machine with a large amount of black colored buildup .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed ham and sausage being held below 135F. HH well has been broken for a week and facility is holding pans out of temperature under the heat lamp above the HH well. EHS advised facility to use the HH unit that they hold the chicken patties in until the HH well has been repaired. PIC stated that these TCS foods were cooked around 4:30 am today. CDI PIC voluntarily discarded ham and sausage. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods in the WIC above 41F. See temperature chart. PIC stated that these TCS foods had been in the WIC for a few days. Ambient Air of the WIC is 39 F. EHS advised PIC to look at their processes. CDI PIOC voluntarily discarded. 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 .

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. Observed single service lids in dry storage unprotected. CDI PIC voluntarily discarded. 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 boxes of single service items delivered yesterday on the floor in storage area.

4-501.11 Maintain equipment in good repair. Observed HH well near grill not working. PIC stated that it has been broken for a week. Facility will use the HH tray warmer next to the grill until the hot well has been repaired. REPEAT VR needed 4-6-24

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 equipment (including doors, gaskets, and door handles) with buildup. REPEAT

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash in the female restroom.

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 and floors of WIC, WIF, and throughput facility with buildup and debris. REPEAT 6-201.16 (A) Wall and ceiling covering materials shall be attached so that they are easily cleanable. Observed wall covering above WIF detached from wall, Observed low grout between floor tiles. 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 floor tiles inside and out of WIF and cracked/damaged baseboards throughout facility. Observed wall damage in mop sink area. REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed eggs, potatoes, and chicken holding below 135F. CDI- Items placed on time. 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 Observed cheese in the prep top unit holding above 41F. CDI- Cheese placed on time. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several employees with watches, wrist bands, rings, remove.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer stored on the floor on the front line.

4-501.11 Maintain equipment in good repair. Observed sanitizer dispenser not pulling sanitizer. Sanitizer hand mixed. Observed heat lamp areas not functioning. PIC has already called maintenance several times for the issue. Facility is in the process of switching companies to come fix the issues.

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 grill low reach in, chicken cooler.

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 in back kitchen and near the front line area. Observed missing tiles near fries. 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 mop sink area in need of cleaning. Observed walk in cooler floor in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee glasses and thermal bottle stored on the cook line. CDI- Removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed steak biscuit and bo rounds holding below 135F under the heat lamps. CDI- Items placed on TPHC. 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 Observed liquid eggs holding above 41F on ice. CDI- Eggs placed on time. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed chicken batter stored on the floor in the walk in cooler. CDI- Removed.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for sanitizer. PIC stated they used their last one and has it on the list to order. PIC showed EHS her order list. EHS saw test strips on order list. CDI- EHS gave PIC a few test strips until theirs come in.

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 tall reach in freezer in need of cleaning. Observed blueberry bin in need of cleaning in the walk in freezer.

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 the kitchen area. Observed missing tiles near the fries.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

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 tall reach in freezer in need of cleaning. Observed door of chicken cooler in need of cleaning. Observed prep top unit 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. Observed low grout throughout the kitchen area. Observed missing/ cracked tiles in the walk in freezer. Observed metal plating on wall by WIF buckling.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed multiple tomatoes with white growth in WIC. CDI - PIC voluntarily discarded.

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 packaged raw chicken store over open package of blueberry pellets in WIF. CDI - PIC rearranged food storage.

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 multiple food items on front line and at fry station hot holding below 135 F. See temp chart. CDI - PIC voluntarily discarded items or reheated items that had been recently placed in hot holding.

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 container of liquid eggs out near grill area above 41F. See temp chart. CDI - PIC voluntarily discarded.

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 facility in need of general cleaning (prep top, chicken hot case, ice machine door, roller cart, reach in units).

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 floor tiles in WIF. Observed low tile grout throughout kitchen area. Observed metal plating on wall by WIF starting to buckle. 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 general cleaning throughout facility. Observed wall behind handwash sink by hot wells in need of cleaning.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handwashing sinks. CDI- Soap placed at sinks. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels the front handwashing sink. CDI- Paper towels placed at the sink.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee mixing raw chicken with gloves on, then go around touching surfaces where the teas are made. CDI- Teas discarded. Area washed, rinsed and sanitized.

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 bo rounds holding below 135F on the side line. Observed macaroni beans and rice holding below 135F in the front hot well. Hot well unit was turned off. CDI- Items discarded

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on the floor in the walk in cooler. CDI-Removed.

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

4-501.11 Maintain equipment in good repair. Observed prep table broken and leaning. Observed sink not pulling sanitizer. Get fixed. Facility will manually mix sanitizer and check with test strips.

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 doors of walk in coolers in need of cleaning. Observed outside of tall reach in coolers in need of cleaning. Observed outside of ice machine in need of cleaning. Observed low reach in chicken cooler in need of cleaning. Observed container housing flour in need of cleaning. Observed vent above handwashing sink 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. Observed low grout throughout. Observed missing tile under chicken prep station. Tile has standing water. 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 throughout in need of cleaning. Observed wall at 3 comp sink in need of cleaning.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drinking at the line. Observed employee drink stored at the line. CDI- Drink removed.

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 gravy, sausage and grits holding below 135F in the hot well. CDI- Items 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 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed eggs stored in ice without being fully submerged. CDI- More ice poured around container to keep it at temp.

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 low reach in chicken cooler 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. Observed missing tiles in the kitchen area near the chicken breading 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 floor of the walk in freezer in need of cleaning.

2-102.11 (C ) (2), (3), (17) 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 employee health process and procedures. -Pf Observed employee health policy without updated information. CDI- EHS emailed PIC the updated policy

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled slicer stored in the clean dish storage area. CDI- Slicer taken back to be cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes in the prep top holding above 41F. CDI- Tomatoes 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 on date marking please visit: http://meck.co/FoodSafety Observed pre-cut lettuce in the walk in cooler without a date. CDI- Lettuce 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 For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed tomatoes in the prep top unit overstacked. Overstacked portions discarded.

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 tall reach in freezers in need of cleaning. Observed hot tray holding chicken in need of cleaning. Observed shelf under back hot well in need of cleaning. Observed single prep top unit in need of cleaning.

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 missing tiles near the walk in freezer. Observed metal piece pulling away from the produce cooler door. Affix metal piece. 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, especially under and around equipment.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer in sanitizer bucket too strong. Sanitizer bleached out test strip. CDI- Sanitizer diluted NOTE: Facility has new equipment for a new chicken sandwich. Facility has a batter/ cold holding unit for the chicken. Raw chicken will come in pre-marinated and frozen. Chicken will be thawed on speed racks in the chicken walk in cooler. Employees will batter the raw marinated chicken, cook the chicken and hold the chicken in a new hot holding unit. No new processes were found. Facility will be completing all the same food processes with the new equipment. EHS will notify supervisor.

4-501.11 Maintain equipment in good repair. Observed sanitizer dispenser not functioning at the 3 comp sink. Sanitizer was nit pulling. Maintenance was called prior to EHS arrival. PIC is using bleach packets until dispenser is fixed.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for chlorine sanitizer. CDI- Left PIC a few test strips until maintenance comes later on today.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed outside of tall reach in cooler in need of cleaning. Observed shelf housing oil in need of cleaning.

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 under and around equipment.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken tenders holding below 135F. CDI- Tenders were discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed prep top unit in need of cleaning. Observed tall reach in units in need of cleaning.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed no hot water at facility. Hot water heater is not working. PIC stated they are getting a new water heater today. Water is only getting up to 60F. EHS will verify to ensure new water heater is sufficient. Facility will have to close until they get hot water.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed dry storage items across from the fryers with food splatter and food debris. Store items in a clean location.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed interior and exterior of reach in units in need of cleaning.

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, especially under and around equipment. Observed walls behind sinks in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 13 cases of marinated, raw chicken that were above 41 F. PIC stated that the last temperature check on Cooler was done at 4:30 am. There was not any written record of this temperature check. CDI- PIC voluntarily discarded 13 cases of marinated chicken. Moving forward, PIC will implement recording of temperatures on arrive to verify overnight temperature of cooler.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a roach crawling along wall behind prep sink. PIC stated that the last pest control treatment was done 8/25/2020 which may have caused increased activity in facility.

4-501.11 Maintain equipment in good repair. Observed walk-in chicken cooler reading a temperature of 60 F during inspection. PIC submitted work order for unit. VR- facility has up to ten days to repair unit. Repair leaking facility at prep cooler near fryers. Rust present in interior of ice machine. PIC stated that ice machine is scheduled to be replaced soon.

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. Clean splash from walls behind hand sinks in kitchen area. Clean dust from a/c vent screens in ceiling above hand sinks.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice dumped in the handwashing sink. CDI- Ice melted and handsink is clear.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fries hot holding below 135F. CDI- Fries voluntarily discarded. -REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed cooked French fries hot holding below 135F. CDI, PIC voluntarily discarded French fries.

4-501.11 Maintain equipment in good repair. Observed severely torn gasket on reach in freezer located behind grill.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food derbis/residue build up on inside and on equipment throughout facility.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC did not provide documentation of certification.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service trays and containers stored on top shelf of prep line. Surface is dirty.

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

2-402.11 Effectiveness-Hair Restraints - C - Observed multiple employees wearing visors but still had a lot of long hair hanging down. Suggested to wear hair nets.

Repeat violation 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the reach in freezer door. Replace gasket.

General comment 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 the kitchen and broken tiles in the freezer. PIC stated the repair man is scheduled to come out tonight and repair the floor.

General comment 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. - Observed a sanitizer bucket on the floor at the biscuit station. CDI - bucket was placed on a shelf under a prep table.

Repeat violation 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the reach in freezer by the fryers. Replace gasket.

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 on the chicken walk in cooler shelves.

General comment 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 the kitchen.

Repeat violation 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the reach in freezer by the fryers. PIC Sandra stated she already replaced the gasket; she showed me the invoice for the gasket that was installed. The gasket split again and needs to be replaced again.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning neeeded on walk in cooler shelves (both coolers), dry storage shelves and the bottom of the reach in freezer.

Repeat violation 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the reach in freezer by the fryers and on the prep unit by the drive thru window. Replace gaskets.

3-304.14 Wiping Cloths, Use Limitation - C - Observed a sanitizer bucket at 50 ppm QUAT. CDi - sanitizer was remade at the correct concentration.

General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on the reach in freezer by the fryers and on the biscuit reach in. Replace gaskets.

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 on the chicken walk in cooler shelves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed tomatoes and cheese holding above 45F in the prep top on the prep line. CDI - items were taken to the walk in cooler to cool.

General comment 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the chicken walk in cooler. Replace gasket.

General comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the walk in cooler shelves and gaskets.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed bags of plastic tea jugs stored on floor of walk in cooler. PIC stored items off floor on shelf.

4-501.11 Maintain equipment in good repair. Observed racks above 3 compartment sink starting to peel, needs re-coating or replacing soon.

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 tile under dunnage rack in walk in cooler that is damaged under the weight of the rack. Need to install tile or other floor option that will not break under weight of the rack. Observed stainless steel wall covers at outside door ways to walk in coolers that are separating from wall, need repair and/or refastening.

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 some of the walk in cooler racks needing better cleaning. Observed what appears to be limescale build up on ceiling of chicken walk in cooler needing removal.

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 tile under dunnage rack in walk in cooler that is damaged under the weight of the rack. Need to install tile or other floor option that will not break under weight of the rack. Observed stainless steel wall covers at outside door ways to walk in coolers that are separating from wall, need repair and/or refastening. GENERAL COMMENT: Observed buttermilk fridge at biscuit prep area struggling to maintain temperatures below 44 degrees. All TCS foods inside: cheddar cheese and buttermilk, observed border line cold at 44-45 degrees. Have cooler serviced as needed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no towels at kitchen handsink. CDI- Worker placed handtowels at handsink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed liquid eggs stored in ice bath and flat grill at 53 degrees. Worker said eggs had been in ice bath less than an hours. CDI- Eggs moved to walk in cooler. Ice added to ice bath and to new batch of liquid eggs to keep eggs cold. Observed sliced tomatoes, shredded cheese, cole slaw at small make table cooler at 50-52 degrees. Tomatoes had been in cooler over 4 hrs were disposed of. Other foods that had just been prepped were switched out with cold items and placed in walk in cooler to chill below 45.

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 several individual cups of cole slaw incorrectly date marked for longer than a 7 day shelf life. CDI- Cole slaw correctly date marked. Observed used chicken wash in ice bath at 48 degrees that holds bits of raw chicken. This chicken wash should be kept 45 or below or held and switched out with TPHC. CDI- Chicken wash changed out, will be stored on ice bath during use and in freezer when not in use.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed condensation dripping onto packaged biscuit powder in milk fridge. CDI- Food removed from under condensation drip and pan placed under drip.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed an employee with several bracelets on during food prep. Employee corrected, removed bracelets.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed aprons stored on shelf with apron strings dragging on dirty floor. Apron strings stored up off the floor.

4-501.11 Maintain equipment in good repair. Stand up freezer across from fryers is missing a bracket to hold up a rack. Needs repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grease build up on canned good storage rack and wire shelving next to chicken breading statio that need 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. Observed floor tile under dunnage rack in walk in cooler that is damaged, needs repair. Observed a few floor tiles on walkway in front of walk ins that are missing and damaged, need 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. Observed wall by 3 comp sink with build up needing cleaning, PIC had wall cleaned during inspection.

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed baked beans that appear to have not been reheated uniformally as top few inches of beans were observed at 125-126 degrees. Be sure to use thermometer to verify reheating temperatures. CDI- Beans placed back on stove and reheated above 165 for proper hot holding at 135 min.

6-501.11 Floors, walls, and ceilings shall be maintained in good repair. Observed broken baseboard tile in walk in chicken cooler. General Comment: Investigated SR# 53809 during inspection

2-301.14 Wash hands after activities that contaminate them.-P Observed employee drop a knife on the floor, pick up soiled knife and wash knife off at 3 comp sink but never wash hands and change gloves. CDI- Employee corrected, washed hands and changed gloves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one tea urn with some tea grounds build up inside, did not get properly cleaned. CDI- Tea urn taken out of service to be re-cleaned.

3-501.19 Follow approved TPHC procedure. Observed pans of fries held with TPHC not being time marked to monitor 4 hr shelf life. CDI- Fries voluntarily disposed of by PIC, time marked on new batch of fries.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dry good storage shelf by back door with some dust build up and biscuit refrigerator has some build up inside on upper wall.

6-501.11 Floors, walls, and ceilings shall be maintained in good repair. Observed shattered floor tile in walk in cooler under dunnage rack, observed broken floor train cover under 3 comp sink, these items need repair.

4-501.11 Maintain equipment in good repair. Observed leak from walk in freezer fan pipes, needs repair (repeat). Observed walk in cooler door closer arm broken and separating from door. Needs re-fastening.

4-602.13 Maintain non food contact surfaces clean. Observed a couple dry good racks with some build up needing better cleaning.

6-501.12 Maintain walls clean. Observed walls by biscuit ovens with some food build up, needing cleaning.

3-501.16 (A)(1) Hot hold TCS foods at 135 min. Observed bo rounds held under heat lamp past normal 20 min. hold time at 110 degrees. CDI- Bo rounds disposed of.

4-501.11 Maintain equipment in good repair. Observed leaking pipes on fan units in walk in freezer needing repair to prevent leaking.

6-501.11 Maintain floors in good repair. Observed badly broken and missing tile in walk in freezer needing repair.

Maintain equipment in good repair. Observed leaking pipes on fan units needing repair in walk in freezer.

Maintain floors in good repair. Observed several broken floor tiles in walk in freezer needing repair or replacing. (Repeat)