BOJANGLES` #523

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed employees wipe hands on pants and grab gloves to continue food prep. CDI hands washed.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice dumped in front handsink. CDI action stopped. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed chicken box stored on of back handsink. CDI box removed.

3-302.11(A)(1) Separate ready-to-eat foods and washed/unwashed fruits and vegetables. Observed unwashed tomatoes stored above ready to eat foods in walk in cooler. Store below prepared items. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed employees bring spatulas to sink to wash then rinse and returned to cook line. CDI spatulas brought back to be cleaned again sit in sanitizer for a minute as stated by manufacturer. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.Observed build up on soda machine at drive thru window. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep unit at cook line that was holding TCS items at 49F and above. CDI all items discarded and food items placed inside of reach in unit next to grill until repairs completed. Verification required. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed blanched fries that were holding on counter and no time stamp denoted when they were pulled. CDI PIC had fries discarded and made a fresh batch with time stamp added.

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 racks in ventilation in walk in and refrigerations units 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 cracked and broken floor tiles by the ice machine, WIF, breading station and drive-thru areas. Per PIC, repairs should be made during remodel which may not be scheduled at this time. Repeat.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal head phones stored by stove area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed packaged sandwich buns stored on a rack near the front handwash sink exposed to splash from sink. Store buns away from splash or install flanges on sides of handwash sink to prevent splash.

5-205.15 Maintain a plumbing system in good repair. Observed missing/torn caulking around sink in women’s bathroom. Observed missing caulking around top of metal plate in can wash. Repair or replace caulking.

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 and broken floor tiles by the ice machine, WIF, breading station and drive-thru areas. Per PIC, floors are scheduled for repair during remodel. Points not escalated due to pending repairs.

-REPEAT- 4-501.11 Maintain equipment in good repair. Observed rusted shelves in WIC and WIF. Observed build-up of ice on compressor fan in WIF. Observed WIF door not sealing correctly allowing for ice to build-up on outside bottom corner. Per PIC, facility is scheduled for remodel in the next quarter.

-REPEAT- 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked and broken floor tiles by the ice machine, WIF, breading station and drive-thru area. Per PIC, flooring will be address during remodel.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes stored above ready-to-eat slaw in the walk-in cooler.

REPEAT 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0ppm Quat being used to sanitize dishes. CDI - 3Compartment sink was emptied and refilled with properly concentrated sanitizer. Improvements made from previous inspection due to dispenser working properly.

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 119 degree cooked pork chops in the hot holding unit. CDI - Items were voluntarily discarded.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed missing time stamp for fries. CDI - Product was labeled for when it was prepared.

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 preparing food while wearing a watch.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 0ppm Quat sanitizer buckets.

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 scoops without handles being used for flour.

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

4-501.11 Maintain equipment in good repair. Observed rusting shelves in the walk-in coolers.

REPEAT 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris and flour on the tops of equipment throughout the kitchen. Improvements made from previous inspection.

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

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 in the front kitchen, by the drive through window, in front of the ice machine and walk-in freezer.

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 PIC Daniela wasn’t familiar with employee health policies and procedures. EHS did pull employee aside to question about employee health. Employee wasn’t knowledgeable stating no training was had, employee 2nd day of work. EHS SPOKE to PIC Larry PIC states employee did read book about FBI signs and symptoms but has not had the computer training. PIC did pull up computer training and said employee status was on enrolled. Once employee has completed computer training status changes to complete. Per PIC Bojangles policy states employee has 28 days to complete training. CDI EHS did email PIC plan from health department that could be available upon request. PIC Larry was aware of employee health policy and procedures. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed employee wipe sweat from face with forearm. CDI.. PIUC had employee wash hands and change gloves

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food in hand wash sink. CDI.. Food was removed from sink. REPEAT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 0ppm .. CDI Facility used bleach and water mixture until sanitizer is fixed. EHS will return by Friday. 3 days to check For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grill chicken breast HH below 136. Please see temp chart For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheese above 41, see temp chart.. CDI Cheese was discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed procedures were not being followed for Fries. No time was provided on the container or food wrap. CDI.. PIC added time to fries. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 house made ranch cooling in low with lids tightly closed allowing no circulation of air. CDI..Items were moved to WIF to quickly cool. See temp chart For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles without labels.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 2 live pests in kitchen EHS did see pest control records. Last visit was 2/14 and 1/19.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed spatula stored in grease. CDI.. Spatula was moved

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 lids stored on floor in dry storage area.. CDI Items moved to shelf.

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 shelving through facility rusted.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility didn’t have strips for bleach sanitizer 4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf Observed sanitizer dispenser (quart)not sanitizing. CDI.. Facility will use bleach until dispenser is fixed.

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 door in WIC and Tall RIC, and warmer in need of cleaning. Also

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

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed to dumpster not closed. CDI. Lids were closed 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place.. Observed drain plug was broken off.

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 facility throughout in need of cleaning

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 bottled drink stored in RIF above food.CDI.. Drink was discarded

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf- *Observed - Food Employee rinsing down a wiping cloth in the back handsink and use it to wipe down the back handsink. *CDI - PIC corrected employee and trained them on the proper use of the handsink.

*REPEAT* 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf- *Observed - front service line holding food using TPHC without time stamps posted of when food was removed from temperature controlled environment. *CDI - Food employee placed time stickers on products to properly indicate when food shall be discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. *Observed - Wet stacking of multiple metal containers. *CDI - PIC arranged them to be pyramid stacked to allow proper air drying.

4-501.11 Maintain equipment in good repair. *Observed - Heavy frost/ice build up in the lower left side of WIF near the WIF door. PIC has a work order placed.

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 - small leak in ceiling located in front of front cash register. PIC has a work order placed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Bos of raw chicken stored above boxed bags of mac and cheese. *CDI - PIC moved mac n cheese to separate shelf, correcting storage order. NOTE: No points deducted due to severity of both food items being boxed and packaged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf- *Observed - Cole Slaw held on time without labels as well as an old label on new batch of sausage patties without new label being printed out indicating start and discard time. *CDI - PIC had new labels made for items indicating proper start and discard times.

*REPEAT* 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. *Observed - Food employee without proper hair restraint preparing sausage, egg biscuit. Informed PIC that when employee is not at the register and goes to prepare food a proper hair restraint shall be worn.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. *Observed - Sanitizer bucket at a concentration of 50ppm *CDI - PIC changed out sanitizer bucket with new sanitizer at proper concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cole slaw, Mac n cheese, ham, bacon at 51-53F in the walk in cooler. Ambient air was between 51-53F. CDI - PIC discarded all TCS foods in the walk in cooler. Facility has another walk in cooler . Verification visit required to ensure compliance in 3 days. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed some squeeze bottles in prep areas not properly labeled. Label

6-501.111 Keep the premises free of insects, rodents, and other pests.Observed fly in the kitchen. Contact you pest control

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one food handler not wearing a hair restraint. Provide

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 gaskets on refrigeration units accumulating food debris and residue. Observed the base of the can opener accumulating food residue and grime. Clean and maintain.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. 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. Caution should be used to minimize food exposure. 1) Observed cracked floors and low grouting accumulating build up throughout the facility. 2) Observed heavy build up of grease and food under the cookline equipment, especially under the fryers. 3) Observed exterior of equipment - handles on refrigeration unit in need of cleaning. 4) metal flashing at the chicken cooler pulling away from the wall. Repair. Clean and maintain to prevent harboring pests.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf EHS observed no vomit and diarrheal written procedure. CDI EHS provided one for PIC. -.5 Points For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P EHS observed food employee place soiled utensils in dish area then return to food prep without washing hands. CDI PIC instructed employee to wash hands 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P EHS observed food employee use broom to sweep and return to ice machine station without washing hands. CDI PIC instructed employee to properly wash hands. -2 points

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf EHS observed no paper towels at back hand sink near dish pit. CDI PIC replenished paper towels. - 0 points

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P EHS observed employee cooking raw chicken with several attempts to achieve 165f. CDI employee properly cooked chicken after multiple attempts. -1.5 points

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed raw chicken filets at 47f. CDI PIC discarded the chicken. 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 EHS observed blanched fries with no TPHC sticker indicating time. CDI PIC provided sticker on fries. -0 points

3-307.11 Protect food from contamination sources not specifically noted by the code. EHS observed ice bin open for contamination of soda into ice. CDI PIC instructed employee to keep ice been closed when not in use. -0 points

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. EHS observed several wet stacked pans in dish pit area. -.5 points 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.EHS observed build up on several kitchen equipment and shelves. EHS recommends increase frequency of cleaning. Repeat -1 points

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P EHS observed a hose with a spray nozzle attached at the canwash. Only an atmospheric vacuum breaker was installed. A backflow prevention device designed for continuous pressure is required if the spray nozzle will remain attached the hose. CDI- the spray nozzle was removed from the hose.

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. EHS observed cracked floors accumulating build up throughout the facility. Repeat -1 points

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in kitchen and in dining room area. EHS discussed pest control service with PIC, may need to increase if flies continue to be an issue in this facility. Facility has an air curtain installed on back door. This issue may be related to plumbing issue, standing water may be attracting additional flies.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cart of bread stored next to handsink near hot holding area, no splash guards on sink, water splashing when employees wash hands near food. EHS suggests installing splash guards at handsinks to avoid contamination of adjacent food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal containers wet stacked at clean dish shelving.

4-501.11 Maintain equipment in good repair. Observed significant condensation/water buildup in the bottom of cold holding units. Units are holding temperature, but not providing a dry area for food storage. EHS suggests having units serviced to ensure water/condensation buildup at bottom units does not happen consistently.

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 shelving in walk in cooler with buildup, in need of cleaning. Observed areas of flat top/cooking equipment in need of cleaning. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed drain at 3 comp sink overflowing while in use, overflowing into adjacent floor drain. PIC stated this is a recent problem and believes there is a clog in the drain. Facility has attempted to fix clog, will need a plumber to address issue moving forward.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outside dumpster sliding doors open and top lid broken off dumpster, unable to close top lid with damage.

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 with build up and residue throughout facility. 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 stainless steel peeling from wall at walk in cooler door.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 1 of 4 sanitizer buckets at 0 ppm chlorine sanitizer. CDI PIC remade bucket

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed outside of equipment with large amount of buildup.

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 with build up and residue throughout facility.

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 For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M. Observed employee wash hands less that 5 seconds and put on new gloves. CDI-Employee properly washed hands before engage in new task. -2 pts-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed sanitizer bucket with 0.00 ppm concentration. Observed empty sanitizer solution container at the 3 comp sink. CDI- PIC replace the solution container and provided the correct concentration sanitizer solution. -1.5 pts-

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, chicken filet, steak temperature below 135F for hot holding. CDI- PIC discarded items, and made new. -1.5 pts-

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 service articles in boxes stored on the floor, and one of the boxes was damaged by water in the back shed next to dumpster. -0.5 pts-

4-501.11 Maintain equipment in good repair. Observed broken and dirty bun toaster. PIC stated work order had been placed and it will get fix and need be to cleaned as well. -0.5 pts-

REPEAT 5-202.11 (B) A plumbing fixture such as a handwashing sink, toilet, or urinal shall be easily cleanable. Observed water spray from the faucet pipe when washing hand at the back hand sink. Need fix. 5-205.15 Maintain a plumbing system in good repair. Observed mop sink nozzle leaking water, 3-comp sink (sanitizer side) leaking/cannot hold sanitizer solution in order to properly wash dishes. PIC will put in work order to get the 3 comp sink fix, until then PIC has used the towel to block the drain for sanitizer solution to hold in the sink, this is a temporary fix for now. VERIFICATION NEEDED within 10 days (12/30/2022). -2 pts-

5-501.111 Keep storage areas and bins for waste in good repair. Observed broken dumpster lids. Keep dumpster in good repair. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door left opened when not in used. Keep all doors/lids closed to prevent insects/rodents harborage. -0 pts-

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 floor peeling, tiles/cement missing pieces near/infront of fryers. 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, wall, ceiling, WIC/WIF, all door knobs in needs of deep cleaning. -1 pts-

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 chicken at the breading chicken station holding at 45F. Ambient air was 50F, PIC said they had placed that chicken in the unit 30mins ago. CDI-Due to temp abuse PIC voluntarily discarded foodand is not going to use this unit, they will keep the chicken in the WIC. PIC called maintenance while EHS was on site.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the dining room and the kitchen area. PIC said they have a pest control service, EHS suggested tape rolls and to ensure they are away from food, prep tops and food service items.

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed tomatoes in the WIC. PIC explained they don't wash before they use, they cut the core out and then use. CDI-PIC found SOP for tomatoes and it explains to wash before use. PIC said they will wash from now on

4-501.11 Maintain equipment in good repair. Observed rusted shelves throughout facility. Chicken prep cooler not holding temp and is missing a leg on the bottom (they have it sitting on top of a sanitizer bucket). Bent shelf holding cans. Metal inside and around WIC/WIF is bending and loose in some areas. 3-comp sink is unattached from the wall. Wires behind the prep cooler are missing the plastic coating. Ice machine lid loose. 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 speed racks, shelves, counter tops, bottom of counters, the inside mechanical parts of prep coolers with dust/flour debris, inside of prep units, all need cleaning. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed mop sink nozzle leaking water, 3-comp sink (sanitizer side) leaking, HS at the front leaking. PIC said they have the 3-comp on order, until then they are to use the rinse side for sanitizer solution, and the sanitizer side for rinse, this is a temporary fix (PIC said they will do this)

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 peeling near the 3-comp sink. Floor tiles loose and grout missing near the WIC. 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. Floors/walls/ceilings in need of cleaning. REPEAT.

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 incomplete/inadequate procedures for vomiting and diarrheal events. No mention of product effective against Norovirus, training, and mentoring employees after clean-up. CDI: educated and provided the PIC with proper vomit/diarrheal procedures.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed uncovered employee drink on counter next to machine used to butter buns. CDI: drink was dumped in handsink and discarded.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee dump employee beverage inside handsink. CDI: education provided on intended and proper use of handsink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 . Observed plastic mayo container and whisks stored as clean on shelf with food debris remaining. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build-up on deflector of ice machine.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed no time marked on blanched fries held on TPHC. CDI: proper times were marked on fried.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies inside kitchen. Advised to install fly fan. Contact pest company for treatment.

REPEAT: 4-501.11 Maintain equipment in good repair. WIF is building up ice. Points scaled back due to improvement.

REPEAT VIOLATION: 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 shelving inside both walk-in coolers. Observed build-up on cooking equipment at biscuit making area.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid cracked off hinge at cardboard dumpster. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed some stacked cardboard at dumpster area.

REPEAT VIOLATION: 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 in the back near the fryer peeling up. Observed low grout areas on floors close to drive thru area. Observed build-up on floors inside walk-in freezer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep unit 1 holding at 56F, food was between 59-61F. CDI-PIC voluntarily discarded anything that was from overnight and moved the stuff from this morning (9am). They will be using time procedures (which they already use for corporate on most HH items, EHS is confident they can do this) VR REQUIRED 1/30/2022. *SIDENOTE-this unit has had the same issue since EHS has been inspecting here. EHS strongly recommends they replace it. REPEAT.

4-501.11 Maintain equipment in good repair. Observed prep unit-breading station at 60F water building up in the bottom, WIC 1 (chicken cooler) door is hard to shut due to the locking mechanism being stuck down, both hand sinks need splash guards to prevent food from being contaminated, they are right next to bread roller and chicken marinator. WIF is building up ice. Metal wall cove is bending near the WIC. Pipes are bent at the 3-comp. HH drawer is hard to open. 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 the inside of the HH drawer 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 floor in the back near the fryer peeling up. Needs to be replaced.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed two managers with very little knowledge of employee health. They could name 2 illnesses but no symptoms or when to report. They could not locate poster. CDI-EHS discussed health policy, showed them where their poster is.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken station at 50F, chicken was 46/47F. PIC observed the unit had been unplugged. WIC 2 was 42F. CDI-PIC plugged in, and voluntarily discarded chicken. WIC 2-all TCS foods were discarded and maintenance was on site before EHS left. VR REQUIRED 8/19/2021

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 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 WIC 2 leaking on top of boxes of food. WIC 2 is building up ice on the bottom of the motor and it's melting onto the food.

4-501.11 Maintain equipment in good repair. Observed prep unit-breading station at 50F (PIC fixed) water building up in the bottom, WIC 1 (chicken cooler) door is hard to shut due to the locking mechanism being stuck down, both handsinks need splash guards to prevent food from being contaminated, they are right next to bread roller and chicken marinater, No A/C in building other than 2 stand up units. WIC 2 is leaking water and 42 ambient air.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed flour build-up on the WIC 2 handles, oil on other stand up unit handles, food debris in the bottom of the units.

5-402.13 Maintain sanitary sewage system.-P Observed a prep sink with water coming out of the top. The drain was clogged, all other sinks were working. CDI-PIC unclogged and cleaned floor with bleach water.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed toilet in the women's restroom soiled. Needs to remain clean.

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 in the back near the fryer peeling up, tiles missing grout. Needs to be replaced.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed tomatoes over RTE sweet tea. CDI-PIC changed storage order and placed sweet tea on the bottom *sidenote-PIC said the tomatoes come in prewashed like the rest of the produce, but could not get evidence of that. EHS did not take points today because of this.

4-501.11 Maintain equipment in good repair. Observed emergency door lock missing on the inside of the WIC. PIC did not sign due to Covid protocols

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed prep unit handles, the bottom of prep units, the countertops, and ice machine lid 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 floor in disrepair, peeling up near ther fryers. REPEAT.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the second handsink. CDI-PIC provided paper towels.

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 tomatoes at 49F, they had just been cut PIC said, and put in prep unit. CDI-PIC moved tomatoes to the WIC.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed prep unit handles greasy and with food debris. Needs to maintain clean. PIC did not sign due to Covid protocols.

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 cracking near the fryer.

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

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employee put an empty bag in the trash, push down on the trash, then go to grab chicken out of the freezer. CDI-EHS explained employee needed to wash hands after handling trash. Employee took off gloves, washed hands, and put on new gloves.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bread slicer machine stored next to a handsink that splashes continuously when turned on, when EHS used sink splash was getting on bread bag. Contamination factor. CDI-PIC moved bread machine away from handsink and put trash can in between. Suggest placing splash guard between bread machine and trash can. PIC did not sign due to Covid protocols.

4-501.11 Maintain equipment in good repair. Observed light shield broken over fryer area. Torn gasket on the bacon reach in cooler, across from the stove. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed soda nozzle back splash with black build-up on it. Needs to remain clean. Prep units inside, handles, and cervices need to be clean.

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 ceiling tile missing near the office, floors tiles coming up near the drain. Areas of low grout throughout facility. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Floors underneath fryer have food build-up, need to remain clean.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site during inspection. PIC has taken to test and has email showing completion of test, no certificate yet.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed moldy lemons in a box. CDI-PIC voluntarily discarded.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed tomatoes in a boxe stored over pastuerized eggs. CDI-PIC moved tomatoes to the bottom.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine lid and lip with black build-up. Needs cleaning.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken cooked in a batch, one piece cooked to 150F internal temp. All other pieces cooked to 165F or above. CDI-Food employee re-cooked to 170F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed ham slices below 135F. CDI-Food has a 30minute hold time, items were sold or discarded by end of inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pasteruized eggs sitting on ice at 46F, CDI-PIC voluntarily discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet-stacking in dish drying area.

4-501.11 Maintain equipment in good repair. Observed WIC door jam not closing properly making the door stay open. Observed heating strip on freezer not working, small leak on piping also. Lid on the inside of ice machine is missing a screw. Drawer where chicken and steak is hot held is damaged and hard to close.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility using chlorine solution because they are temporarily out of quat. PIC explained they have ecolab coming but wants to use bleach up. VR REQUIRED 1/26/2019.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed units in need of cleaning, inside prep units, in the gasket creases, corners, bottom/top shelves, shelving units. Kitchen needs 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 in kitchen area, light shield hanging off light, ceiling tile missing in front of office. Floors, walls, ceilings in kitchen area are in need of cleaning.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed beverage dispensing nozzles and tea urn dispensing nozzles with accumulated residue present. Items must be cleaned frequently enough to avoid such accumulation.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausages not holding at 135F in the prep steam unit during inspection. Items were reheated to 165F by kitchen staff. Sausages are placed on a metal wire rack that prevents direct contact with the container, container is kept hot by water in the steam unit. It is likely that this indirect contact is not able to adequately hot hold the items. PIC stated that they will put a work order in for the unit and then assess whether or not it is the wire rack or the unit itself. EHS will complete a return visit to verify that action is being taken to address the hot holding issue.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two bags of chopped cabbage used to make cole slaw left out on a prep table at temperatures higher than 41F. Items were to be prepared but had been neglected and were not being actively used. EHS directed PIC to place the items back into the walk in cooler until active preparation of the items was able to be performed. Items observed to be at 41F or less by end of inspection.

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 a batch of blanched fries taken from the fryer and held on tphc without staff recording the time of discard. EHS correction had staff write the time on the fries.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed items delivered overnight still present on the floor of the facility. Observed employee meals stored above food products in the walk in cooler. Items were labelled as employee but should not be stored in such a manner that leaks or spills from employee food would contaminate customer food items.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal containers in the clean dish area. Allow items to dry before stacking.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.Observed items delivered overnight still present on the floor of the facility.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy food/flour residue present on equipment in the biscuit making area and prep area.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed flour and food residue present on floors and walls throughout facility.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed slight black rewingsidue accumulation on the handle of the drive through area ice scoop. Removed for cleaning by PIC during inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal containers in the dish area. Items must be allowed to air dry to provide for proper sanitizer contact time, as well as to prevent providing a moist environment for pathogenic organism growth.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of packaged plastic to-go containers on the floor of the walk in cooler. Item must be kept 6 inches off of the floor.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed sanitizer vat of the three compartment sink with accumulated residue present on the sides of the vat. Vat itself must be cleaned as it will accumulate residue over time, which will interfere with proper sanitizer function. Emptied and cleaned during inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed racks and equipment in facility collecting flour/grease 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. Obseverved dust, black residue, and other accumulated residue on the walls/floors behind equipment and in hard to reach areas such as corners.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones and possessions strewn about in the prep and service areas. Items must be kept in a designated, orderly area to prevent contamination of prep areas, as well as reduce use of the items by employees as use will contaminate employee hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage in hot holding below 135F. See temperature chart for temperature observations. Improved hot holding procedures throughout entire facility and temperature monitoring. CDI sausage voluntarily discarded.

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 in-use frier strainer stored on absorbent surface.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed half gallon tea containers stored on floor in walk-in cooler.

4-501.11 Maintain equipment in good repair. Observed condensation leak inside biscuit station cooler. Observed walk-in freezer floor in disrepair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces throughout facility collecting food and grease debris; gaskets, shelves, handles of equipment, tracks of equipment, etc.

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 in need of cleaning behind 3 compartment sink, handsinks and frier station.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no employee health policy on site. PIC unsure of illnesses, symptoms and exposures covered in EHP. CDI policy emailed. VERIFICATION REQUIRED.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several pans stacked with heavy food debris on outer and inner food contact surfaces. CDI employee removed pans to be properly washed, rinsed and sanitized.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed water at chicken dipping station above 45F. CDI water replaced and temperature at 38F.

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 cooked fries holding out of temperature control not labeled with time prepared/removed from temperature control. CDI employee placed labeled paper on fries.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on cooler and prep surface.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers stacked wet.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed half gallon tea pitchers stored in direct contact with raw chicken in walk-in cooler. CDI tea pitchers moved to dry storage.

4-501.11 Maintain equipment in good repair. Observed split gaskets on reach-in coolers throughout facility. Observed salad flip top cooler with condensation leak.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces collecting food and grease debris; gaskets, shelves, inside coolers, etc.

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 black debris collecting on walls behind prep sinks, 3 comp sink, handsink areas, friers, etc.

2-201.11 (D) and (F) Responsibility of Permit Holder, Person in Charge, and Conditional Employees-Responsibility of the PIC to Exclude or Restrict - P Observed employee with cloth bandage on finger not covered by glove. CDI employee washed hands and donned gloves.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee preparing beverages at drive thru station wash hands for less than 15 seconds and recontaminate hands when turning water off. CDI by discussion with PIC.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed gravy hot holding below 135F. See temperature chart for temperature observation. CDI gravy voluntarily discarded.

4-501.11 Maintain equipment in good repair. Observed gaskets in disrepair on several reach-in units throughout facility. Observed walk-in freezer door not properly sealing.

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

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walk-in freezer floor collecting food debris. Observed wall behind/beside dish machine collecting microbial growth. Observed wall behind prep station beside frier collecting grease residue.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed several employee beverages improperly stored in equipment and prep surfaces in direct contact with customer items. CDI beverages voluntarily discarded.

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 with artifical nails dispensing ice with cup. Bare hands in direct contact with ice. CDI employee instructed to don gloves and use scoop.

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 slaw in bulk storage not date marked in walk-in cooler. CDI slaw labeled.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed fries holding on TPHC. Fries not labeled with time removed from temperature control. Fries at 96F. CDI fries labeled.

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed employee with articial nails dispensing ice with bare hands. CDI employee donned gloves.

4-501.11 Maintain equipment in good repair. Observed split gasket on equipment throughout facility. Observed rusted shelves in equipment throughout facility.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces collecting food and grease debris; inside cooler bottoms, gaskets, shelves, handles of equipment, etc. REPEAT VIOLATION.

5-502.11 Frequency-Removal - C Observed large accumlation of trash from night before stored in kitchen. If trash is to be stored in facility, it must be stored in tightly sealed containers. Large accumulation of trash should be removed before operation.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed grout deeply grooved between tiles in several areas of kitchen and walk-in freezer. 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 black residue collecting behind 3 compartment sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled chicken stored in hot holding unit measuring 125 F; Observed sausage patties stored in hot holding unit measuring 127F. CDI both patties and chicken breast reheated and held on hot holding unit at required temp. (unit turned to higher heat setting) temp maintained.

3-304.14(B) 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses in a concentration level that is acceptable for sanitizert per manufactuer. Observed wiping cloths (wet) stored in prep units instead of in sanitizer solution. •

(REPEAT) 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed numerous containers stacked wet in kitchen area.

(REPEAT) 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (surfaces of cooking equipment, shelving throughout, outside surfaces of kitchen equipment throughout, inside surfaces of stand up freezer and coolers)

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Do not use hand washing sink for any purpose other then washing hands; Observed employee filling metal pots with water at hand washing sink. (repeat). CDI staff educated.

(GENERAL COMMENT) 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers stacked wet in kitchen area.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups stored with no protection, exposed to customer sneeze spray.

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (inside reach-in units, sides of cooking equipment, shelving, kitchen equipment)

5-204.11- Handwashing sink may not be used for purposes other than handwashing.-Pf. Observed ice in handwashing sink basin. CDI- Informed PIC handsink may not be used for dumping, and ice washed down drain.

3-501.16(B)- TCS foods held hot shall be maintained at a temperature of 135F or above-Pf. Observed country ham on steam table measuring 119F. CDI- Country ham was reheated to above 165F, and placed back into hot holding unit.

4-903.11- Single-service and single-use articles ahll be stored in a clean, dry location. Observed inverted to-go containers stored with food contact surface contacting dirty surface, above wrap prep area.

4-501.14- Compartments of sinks used for washing and rinsing equipment and utensils shall be cleaned at a frequency necessary to prevent recontaminaton. Observed build up of debris in basins of 3-compartment sink.

4-602.13- Non-food contact surfaces shall be cleaned to preclude build up of dust, soil, and debris. Observed build up of food debris inside reach-in freezer needing cleaning.

5-205.15- Maintain a plumbing system in good repair-P. Observed handwash sink plumbing leaking.

6-201.11- Floors, walls, and ceilings hall be smooth and easily cleanable. Observed broken floor tiles and regrouting needed on floor in kitchen area. Observed floor damage in walk-in cooler and damage to metal wall panel at walk-in cooler's door. 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 build up on the floors under the equipment.

6-202.11- Light bulbs where food is exposed, shall be shielded, coated, or otherwise shatter-resistant. Observed unshielding light in walk-in cooler.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. PIC not certified.

4-602.11 Clean the equipment and utensils as required to avoid contamination. -P Observed sanitizing compartment on 3 compartment sink overfilled with utensils/pans. Utensils were not being completely submerged in sanitizing solution. CDI by removing excess utensils and submerging utensils.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage and chicken breast stored at steam table < 135F. CDI by voluntary 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 Observed blanched fries stored on counter top without time mark for TPHC. CDI marked for time. REPEAT VIOLATION

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 in-use knife stored on top shelf at 'wrap station' on dusty/dirty surface.

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 containers stored on top shelf of 'wrap station' on dirty/dusty surface.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed wash solution in warewashing sink to be soiled.

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 and on cooler door gaskets.

5-205.15 Maintain a plumbing system in good repair.-P Observed handwash sink plumbing disconnected. REPAIR

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cordless phone stored on food prep surface at wrap station and on biscuit making surface.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored on dry food storage rack with dry foods. REPEAT VIOLATION. CDI- by removing beverage and discarding by PIC.

2-301.15 Only wash hands in handwashing sink.-PF Observed signs of handwash sink being used for purposes other than handwashing (food debris inside handwash sink). CDI by advising PIC of proper use of handwash sink.

4-602.11 Clean the equipment and utensils as required to avoid contamination. -P Observed dried food debris on tomato slicer and can opener blade. CDI by wash, rinse, and sanitize of food contact surfaces. These surfaces must be cleaned at a frequency of no more than 4 hours.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage and pork chops stored on steam table < 135F. CDI by discard of food product 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/PfObserved blanched potato fries stored on table without time marking for TPHC. CDI by discard of food product by PIC& Discussed proper TPHC procedure with 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 and on cooler door gaskets. Observed food residue build-up on lid of bulk flour container in walk-in cooler. Observed food debris in storage area under front line service area (garbage, french fries).

Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed damaged and missing tiles in kitchen area located in front of deep fryers. Observed standing water on floor. REPAIR6-201.11 Floors, Walls and Ceilings-Cleanability

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee clothing stored on food storage rack.

2-401.11 Eating, Drinking, or Using Tobacco- Store all employee beverages below work surfaces and food storage in a covered container. Observed employee beverages stored on dry food storage rack uncovered. CDI by removing beverages.

6-301.12 Hand Drying Provision- All handwash sinks must be supplied with a hand drying device. Obsevred handwash sink without hand towels. CDI by adding towels.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils- Maintain sanitizer buckets with sanitizer 150-400ppm QAC. Observed 1 sanitizer bucket with sanitizer testing < 100ppm. CDI by refilling bucket with 300ppm QAC.

3-304.12 In-Use Utensils, Between-Use Storage- Store ice scoop on a clean surface or inside the ice with handle out. Observed ice scoop stored inside ice machine with handle in ice. CDI by removing ice scoop.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing- Store all single service items off of the floor. Observed bag of iced tea pitchers stored on the floor in standing water on the floor. CDI bottom layer of pitchers discarded and others stored on rack.

4-602.13 Nonfood Contact Surfaces must be clean to sight and touch. Observed excess food debris build-up in upright cooler next to chicken breading station. Observed standing water inside upright cooler. CDI by cleaning out cooler.

2-102.11 Demonstration- Person in charge must be certified as a food safety manager. PIC not certified.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food),Cold Holding- Observed sliced tomatoes, lettuce, and cheese stored in small prep cooler > 45F. All cold held TCS food items must be maintained at 45F or below until served. CDI by removing TCS items from cooler and placing in walk-in cooler.

4-602.13 Nonfood Contact Surfaces- Observed excess food debris accumulation on equioment including upright freezer, warmer below service line, ice machine. Clean

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing- Store single service items in a manner that prevents cross contamination. Observed plastic tea pitchers stored in direct contact with raw chicken bin inside walk-in cooler.

4-602.13 Nonfood Contact Surfaces- Maintain all non-food contact surfaces clean to sight and touch. Observed top shelf of make line soilded with dust (single service items stored here).4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils- Observed excess food debris on inside bottom of reach-in freezer.

5-502.11 Frequency-Removal- Observed garbage inside cup holder rack at front line. Observed trash stored on the floor at back door.