BOJANGLES #519

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) open box of frozen, raw sausage patties held above unopened bags of fries in reach in freezer. CDI - PIC rotated opened raw animal foods to sit beneath ready to eat food in reach in unit. EHS provided reach in storage order chart to PIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one (1) pan of sausage gravy at drive through steam line at 107F. PIC observed that steam bath was inactive. CDI - PIC voluntarily disposed of out of temperature food, turned steamer on, and directed employees to begin reheating a new batch of gravy. REPEAT. Note: No escalation in point deduction due to some improvement from previous inspection; smaller portion of food was observed out of temperature from previous inspection. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed RTE WIC with ambient temperature of approximately 53F. Observed several portions of TCS food (six (6) crates of buttermilk, three (3) crates of pasteurized eggs, etc.) in WIC above 41F. PIC voluntarily disposed of out of temperature food; see product disposition form completed on 07/08/2026. A verification will occur no later than 07/11/2026. 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 .

4-903.11(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 one (1) box of wrapped, unopened tea jugs stored on floor of freezer. CDI - PIC rotated jugs to available shelving.

4-501.11 Maintain equipment in good repair. Observed walk in freezer door not sealing fully due to ice buildup preventing latching at door. Observed RTE WIC unable to seal when closed. Observed front handsink step pedal for cold water missing, preventing mixing of hot and cold water for handwashing. Observed minor moisture accumulation in underside cooler of chicken breading cooler. Repair, replace, and/or maintain damaged or missing equipment to allow for proper functionality. REPEAT.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed one (1) dumpster with missing drain plug. Contact landlord and/or waste management company to replace missing drain plug.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one (1) tray of cooked chicken at warming drawer with food portions between 124F and 130F. CDI - PIC voluntarily disposed of out of temperature food. 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 - EHS observed blanched fries with partially erased start and end time (marker smudged.) CDI - PIC verified time of preparation for blanched fries and pint the proper start and end time via marker and sticker. REPEAT.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed one (1) set of tongs at window hotline with handles touching chicken in metal pan. CDI - Tongs were removed without making bare hand contact.

4-501.11 Maintain equipment in good repair. Observed walk in freezer door not sealing fully due to ice buildup preventing latching at door. Observed front handsink step pedal for cold water missing, preventing mixing of hot and cold water for handwashing. Repair, replace, and/or maintain damaged or missing equipment to allow for proper functionality.

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 portions of equipment (prep unit underside, biscuit station, etc.) with considerable soil accumulation (flour, grease, etc.) clean as needed. REPEAT.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one (1) dumpster with open lid and door at time of inspection. CDI - PIC closed lid and door prior to returning to interior premises.

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 approximately four (4) cracked floor tiles accumulating water at breading station in kitchen. Repair and replace damaged floor tiles.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed approximately seven (7) unopened containers of buttermilk held within RIC with ambient temperature of approximately 45F. Per conversation with PIC and observed invoices, buttermilk had been delivered fewer than four hours prior. CDI - PIC rotated buttermilk to WIC. A verification will occur no later than 12/18/2025. REPEAT. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed one tray of approximately five (5) prepared coleslaw cups in register RIC with no date marks. Per conversation with PIC, coleslaw had been prepared on morning of inspection. CDI - PIC printed proper date label for tray and dated food items accordingly. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf - EHS observed blanched fries without being marked with a start or end time. CDI - PIC reviewed detailed TPHC policy document with EHS, including requirement that fries be marked with disposal time via label or grease pencil. PIC provided discard time of 2:30p and labeled via orchid.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed one (1) can of raid bug spray labeled ‘Household use only’ in managers office. Per conversation with PIC, spray was being utilized prior to controls provided by professional pest control. CDI - PIC set pesticide spray in manager’s personal storage to be removed from office.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed approximately three (3) soiled or wet wiping cloths throughout prep areas. CDI - PIC reviewed requirements with PIC for storage of in use wiping cloths; PIC rotated wiping cloths to laundry bin.

4-904.14 After being cleaned and sanitized, equipment and utensils shall not be rinsed before air drying or use. Observed one (1) warewashing employee removing utensils (bins, lids) from properly concentrated sanitizer and spraying with 3 compartment spray arm before leaving to air dry. CDI - PIC corrected employee; larger portions of removed utensils were placed back into sanitizer solution to sanitize fully. Note: EHS and PIC discussed hold time and sanitizing of surfaces: food contact surfaces are only to be considered sanitized if the entirety of their surface area is submerged within sanitizer for the necessary hold time.

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 portions of equipment (prep unit underside, biscuit station, etc.) with considerable soil accumulation (flour, grease, etc.) clean as needed. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Macaroni and cheese below 135F. Reheated less than 1 hour prior. Moved to stove to reheat to 165F. Improvement since last inspection. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Sliced cheese above 41F in prep top. Cheese placed above chill line moved to reach in to reach 41F. Repeat. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed equipment throughout the kitchen in need of cleaning due to dirt and food debris build up. 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 hanging ceiling tile and wall damage 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. Clean walls as needed.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed gravy dumped in hand sink. Observed an employee use hand sink to fill water container. CDI- Education provided and an employee cleaned hand sink.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- EHS observed an employee use gloved hands to pick trash up off the ground and then handle RTE biscuit. CDI- PIC had employee discard gloves and RTE foods. PIC had employee wash hands and don new gloves.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- EHS observed sanitizer at 100 ppm quat with food contact surfaces inside. CDI- PIC provided quat sanitizer at 200-250 ppm. 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- REPEAT- Observed grilled chicken at 127-130F. Observed beans, sausage biscuit and ham biscuit held below 135F. CDI- PIC voluntarily discarded the items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf - EHS observed blanched fries without being marked with a start or end time. CDI- PIC provided discard time of 9:30am.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P- Observed degreaser stored near food and food prep area near grill line. Observed toilet bowl cleaner puck stored above paper towels. CDI- PIC moved degreaser and cleaning puck. PIC voluntarily discarded paper towels.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. - Observed a dead roach in back can wash soda area. Observed flies throughout the facility.

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. - REPEAT- Observed equipment throughout the kitchen in need of cleaning due to dirt and food debris build up.

5-205.15 Maintain a plumbing system in good repair. - Observed can wash faucet leaking.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. - Observed back hand sink without trash can close by.

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 and wall damage throughout the kitchen. Observed tile broken and absent in walk in cooler holding water.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee food stored above RTE food for retail in low boy.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.- Observed several small slaw containers stored in a low boy prep unit that was said to be cooling form ambient prep from 6:07AM with a time stamp above 41F over 4hrs of cooling. CDI- PIC voluntarily discarded the items. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed grilled chicken and Bo rounds below 135F. CDI- PIC voluntarily discarded the items. 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- REPEAT- Observed pasteurized opened jug of eggs, sliced cheese, sliced tomatoes, and buffalo sauce (garlic oil mix, milk, and eggs) above 41F. CDI- PIC voluntarily discarded the buffalo sauce and eggs. PIC quickly cooled the cheese and sliced tomatoes since they were at temp less than 45 mins according to employee and PIC. 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 .

3-501.15 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 small containers of slaw covered and failed cooling parameters in a reach in low boy cooler. CDI- PIC voluntarily discarded the items. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed an employee with beard hair without a proper cover.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf- Observed in use wash water at 101F. CDI- PIC provided wash water at 120F.

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. - REPEAT- Observed equipment throughout the kitchen in need of cleaning due to dirt and food debris build up.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. -REPEAT- Observed dumpster doors open and debris throughout the area with in need of discarding. 5-501.16 (C )Provide waste bins in required areas including at handwash sinks. -REPEAT- Observed no trash can near handsinks in kithcen. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. - Observed no drain plug for dumpster.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. -REPEAT- Observed all hard to reach areas in need of cleaning due to food debris and grease residue build up behind and underneath equipment. Clean as often as needed to prevent and reduce the build up.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed several employees wash hands for less than 10 secs. Observed employees handle trash, change gloves, and prep foods without washing hands. CDI- Education was provided and EHS observed proper hand washing.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - EHS observed both handsinks without paper towels. EHS observed back hand sink with bottles and paper goods stored inside. EHS observed an employee rinse utensils at the front hand sink. CDI- Education was provided and EHS observed paper towels and proper use of hand sinks by the end of the inspection.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- EHS observed employee with gloved hands handle raw foods, trash, and equipment handles without ever changing gloves. CDI- Education was provided. By the end of the inspection EHS observed proper glove use.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed 3 comp sink in use at 0 ppm quat. PIC stated no sanitizer is available in the facility. PIC sent an employee to another store to obtain the sanitizer. A VR will occur within 3 days to ensure sanitizer is provided and maintained. 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 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P.- According to the PIC food contact surfaces had been in use since 5AM. Due to no sanitizer at the three comp sink items had not yet been properly sanitized at 10AM. CDI- PIC had employees change utensil out for clean ones, PIC stated quat sanitizer will be provided within the hour. If sanitizer is not provided PIC will voluntarily close. 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 cut tomatoes and sliced cheese above 41F see temp chart. CDI- PIC voluntarily discarded the items. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf- Observed raw chicken thawing in a bucket of water. CDI- Employee turned on running water and cooked item during the inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. -REPEAT- Observed flies throughout the facility. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. - Observed small dead fly on top of mayo bag. CDI- PIC voluntarily discarded mayo bag.

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

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 dry storage items, cups, napkins, ect all stored on the floor for the entire inspection.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.- REPEAT- Observed cooking equipment and cold holding equipment with food residue and grease residue build up. Clean as often as needed to prevent and reduce the build up.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed dumpster doors open and debris throughout the area with in need of discarding. 5-501.16 (C )Provide waste bins in required areas including at handwash sinks. - Observed no trash can near handsinks in kithcen.

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 all hard to reach areas in need of cleaning due to food debris and grease residue build up behind and underneath equipment. Clean as often as needed to prevent and reduce the build up.

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 an employee handle cooked RTE chicken with bare hands. CDI- PIC voluntarily discarded the items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed cloth in contact with butter/margarine on biscuit station. CDI- PIC voluntarily discarded the wiping cloth and butter.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P- Observed several pieces of chicken not reach 165F and attempted to be pulled for service without employee verifying the temperature. CDI- PIC had employee finish cooking item to 175F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- REPEAT- Observed grilled chicken and sausage below 135F see temp chart. CDI- PIC voluntarily discarded the items. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. -REPEAT- Observed flies throughout the facility.

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 cooking equipment and cold holding equipment with food residue and grease residue build up. Clean as often as needed to prevent and reduce the build up.

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

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - REPEAT- EHS observed wet rags and water cup stored on handsink. CDI- PIC moved items. NOTE: Point deduction has remained the same since EHS has observed an improvement from last inspection with a focus on violation of this code number. However, If the violation occurs again during an inspection point deduction will increase.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - EHS observed several food contact surfaces stored clean according to PIC with food debris left on them. CDI- PIC had an employee clean items properly. 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 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - EHS observed inside shield, walls, and ceiling of ice machine with dark build up. CDI- PIC had employee clean ice machine.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- EHS observed grilled chicken and bone in chicken breast below 135F. CDI- PIC voluntarily discarded the items. 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- EHS observed sliced cheese, pimento cheese, and opened pasteurized eggs above 41F. PIC and EHS observed prep unit unplugged and ambient temp at 77F. CDI- PIC voluntarily discarded the item. All other equipment functioning properly and TCS foods at or below 41F. 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 - REPEAT- Observed blanched fries without a start and end time. CDI- PIC provided correct label.

6-501.111 Keep the premises free of insects, rodents, and other pests. -REPEAT- Observed flies throughout the facility.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - PIC was unable to provide documentation of being certified in a food protection managers course. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

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 - 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- EHS observed an employee handle raw chicken with a gloved hand walk in raw food cooler, employee changed gloves with no hand wash. Same employee grabbed raw chicken that fell on the floor and change gloves with no hand wash. CDI- Education was provided on when to wash, how to wash, and ehs observed proper hand washing by end of inspection. 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 .

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - REPEAT- Observed no paper towels near prep line hand sink. CDI- PIC provided paper towels. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed soiled utensil stored in front hand sink. CDI- PIC removed item.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety - REPEAT- Observed unwashed cases of tomatoes above RTE pimento cheese and pickles. CDI- PIC corrected the storage order. NOTE: Point deduction remained the same since improvement was observed from last inspection.

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

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed flies throughout the seating area near drink station.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. -REPEAT- Observed several employees preparing food with hair on the head without a head cover. 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 preparing food while wearing bracelets on the wrist.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 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. - REPEAT- Observed all cooking equipment, inside cold holding equipment and shelving throughout the facility in need of cleaning due to food debris and grease residue build up. NOTE: EHS has noticed an improvement since last inspection so point deduction is half.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - EHS observed outside dumpster doors open while not in use.

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. - REPEAT- Observed cleaning throughout the kitchen needed on floors and walls under and behind equipment.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - REPEAT- Observed employee food and one bag stored above retail food and clean equipment. CDI- PIC moved items to correct storage area. NOTE: Point deduction has remind the same since violation is noted to be an improvement however if the violation occurs again during the inspection point deduction will increase.

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 employee drink stored above RTE foods.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels near prep line hand sink. CDI- PIC provided paper towels.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety - Observed unwashed cases of tomatoes above RTE mayo and cut bagged cabbage. CDI- PIC corrected the storage order. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Observed several foods below 41F and uncovered. CDI- PIC covered items.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - REPEAT- Observed ice machine and soda nozzles soiled with dark debris build up.

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 1% milk, chocolate milk, two containers of pimento cheese, cut lettuce, and eggs above 41F. A VR will occur within 3 days to ensure prep units are functioning properly and maintaining TCS foods at 41F or below.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed sanitizer bucket stored above RTE food. CDI- PIC moved bucket.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. -REPEAT- Observed several employees preparing food with hair on the head without a head cover.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several stacks of metal pans stored wet together.

4-501.11 Maintain equipment in good repair. - REPEAT- Observed several cold hold holding units either malfunctioning or not functioning at all. Observed walk in freezer frosting over and door not closing all the way with split gaskets. Observed wic condenser leaking.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 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. - REPEAT- Observed all cooking equipment, inside cold holding equipment and shelving throughout the facility in need of cleaning due to food debris and grease residue build up.

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. - REPEAT- Observed cleaning throughout the kitchen needed on floors and walls under and behind equipment.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee phones and sound speakers stored on prep tables and prep tops.

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. - Observed several employees using a thin probe thermometer without being sanitized before use. CDI- PIC had employee properly clean and sanitize thin probe after education was provided. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed inside ceiling of ice machine with minor dark debris build up.

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 country ham, chicken breast, and sausages below 135F. See temp chart. PIC was able to reheat chicken and voluntarily discarded the ham and sausages.

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. - REPEAT- Observed slaw and sliced cheese above 41F. CDI- PIC voluntarily discarded the slaw and was able to cool the sliced cheese since it had been less than 1hr out of temp. NOTE: Improvement with cold holding has been noted since the last inspection. However if the violation occurs again point deduction increase will occur.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. -REPEAT- 6-501.111 Keep the premises free of insects, rodents, and other pests. - REPEAT- Observed fruit flies throughout the facility. Observed one large dead brown bug. NOTE: PIC provided invoices of treatment from 7/13. PIC stated another return visit is to occur within a week. NOTE: Point deduction will increase if violation is noted on next inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed several employees preparing food with hair on the head without a head cover.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed several wiping cloths wet and on prep tables. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. - Observed several dry cloths with food debris left on them on prep tables and counters.

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. - REPEAT- Observed portion cups and to go boxes stored on the floor of dry storage areas.

4-501.11 Maintain equipment in good repair. - REPEAT- Observed several cold hold holding units either malfunctioning or not functioning at all. Observed walk in freezer frosting over and door not closing all the way with split gaskets. Observed wic condenser leaking.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 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. - REPEAT- Observed all cooking equipment, inside cold holding equipment and shelving throughout the facility in need of cleaning due to food debris and grease residue build up. NOTE: Point deduction has returned to half since improvement has been noted since last inspection however point deduction will increase if violation occurs during next inspection.

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. - REPEAT- Observed cleaning throughout the kitchen needed on floors and walls under and behind equipment.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P- Observed employee handle soiled equipment and then handle clean equipment without washing hands. CDI- Education was provided and ehs observed proper hand washing. Metal container was re washed by employee.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety - Observed raw bacon stored above RTE eggs in the walk in cooler. CDI- PIC was able to correct the storage order since no physical cross contamination was observed. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. - Observed unwashed tomatoes stored above RTE cheese and cut slaw.

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 several stacks of pans and utensils said and stored clean according to PIC with food debris left on them. CDI- PIC moved all items to the 3 comp sink to be properly cleaned before next use.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.- Observed flip top unit was functioning above 41F. Observed cut lettuce, sliced cheese, pimento cheese, and shredded lettuce all above 41F. PIC voluntarily discarded the items. Observed raw bacon in the walk in above 41F as well. PIC placed item in freezer to quickly cool. A VR will occur within 3 days to ensure all TCS foods are being held at 41F or below.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P- Observed sanitizer and cleaners stored above single-service items throughout the kitchen. CDI- PIC moved all cleaners and sanitizers.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed numerous number of flies throughout the facility and kitchen. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. - Observed dead brown bugs throughout the kitchen.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - REPEAT- Observed bracelets and watches on employees wrist while preparing foods.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several stacks on food contact surfaces stored together and wet. 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. - Observed clean linens stored in bags on the floor.

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. - REPEAT- Observed single use and single serve items stored on the floor throughout the kitchen and under dripping wic condenser.

4-501.11 Maintain equipment in good repair. - Observed several cold and hold holding units either malfunctioning or not functioning at all. PIC provided EHS with work order confirmation. Observed walk in freezer frosting over and door not closing all the way with split gaskets.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 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. - REPEAT- Observed all cooking equipment, handles to cold holding equipment and shelving throughout the facility in need of cleaning due to food debris and grease residue build up.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P- Observed hoses stored below the rim flood level of the 3 comp sink. A VR will occur within 3 days to ensure proper air gap is provided for the hoses in the 3 comp sink.

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

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. - REPEAT- Observed cleaning throughout the kitchen need on floors and walls under and behind equipment.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at the front hand sink. CDI- PIC provided towels. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.- Observed soiled whisk stored on front hand sink. CDI- PIC moved item. 6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap in male restroom handsink. CDI- PIC provided soap.

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 15-25 pieces of chicken at 120-122F. CDI- PIC voluntarily discarded the items. NOTE: Great improvement has occurred since last inspection with hot holding. No permit action to occur however if the violation occurs again further follow up will occur, a RCP will be encouraged to be implemented, and or permit may occur.

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 one container of slaw cooling covered in the walk in at 45F. CDI- PIC removed lid to slaw container to allow air to quickly cool time.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. - Observed several boxes of mayo and one box of chicken stored on the floor.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - REPEAT- Observed employees with bracelets on the wrist and preparing RTE foods.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed several wet wiping cloths stored on prep tops throughout the kitchen.

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. -REPEAT- Observed single use items stored on the floor in a closet near the lobby.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 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. - REPEAT- Observed all cooking equipment, handles to cold holding equipment and shelving throughout the facility in need of cleaning due to food debris and grease residue build up.

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. - REPEAT- Observed cleaning throughout the kitchen need on floors and walls under and behind equipment.

2-201.11(A) 2-102.11 (C ) (2), (3), (17) 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. Ensure PIC can demonstrate knowledge of a complete employee health policy. -PF For more information on employee health policy please visit: http://meck.co/FoodSafety - PIC was unable to discuss but only 2 reportable symptoms and one illness during discussion. CDI- PIC was able to show EHS a written agreement. PIC reviewed policy for better knowledge with the subject.

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 - PIC was unable to provide written procedures for vomit and diarrheal clean up. CDI- Per state guidance education was provided and PIC was provided with MCPHD written vomit and diarrheal clean up procedure form.

2-301.14 Wash hands after engaging in other activities that contaminate hands. Wash hands before donning gloves to initiate a task that involves working with food or clean utensils or equipment. - P- Observed PIC handle raw chicken, discard gloves, and donned new gloves to handle clean equipment. CDI- Before cross contamination occurred education was provided and EHS observed proper hand washing and donning of gloves.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety- Observed raw bacon stored above RTE pickles. CDI- PIC was able to correct the storage order since no physical cross contamination was observed. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety- Observed unwashed tomatoes stored above RTE slaw. CDI- PIC was able to correct the storage order.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- REPEAT- Observed chicken tenders and sausage patties both below 135F, see temp chart. PIC stated items would be discarded if below the proper temp of 145F. CDI- PIC voluntarily discarded the items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed cut lettuce, cut tomatoes, sliced cheese shredded cheese all above 41F. Prep unit was functioning at 49F. A VR will occur within 3 days to ensure the prep unit is repaired or not in use. Also to ensure TCS foods are kept at 41F or below.

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 fries with written procedures for TPHC. Fries were not marked with a start time. CDI- PIC was able to mark the item since they were placed on tphc 15 mins before the inspection according to the PIC.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed several employees preparing foods with long hair on the head without a proper head cover. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed employees preparing foods while wearing a watch on the wrist.

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 several single use items stored on the floor of outside storage and on floor under waste drain pipe in lobby.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 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. - REPEAT- Observed all cooking equipment, handles to cold holding equipment and shelving throughout the facility in need of cleaning due to food debris and grease residue build up. NOTE: Point deduction has remained the same since violation is low risk and static.

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. -REPEAT- 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed several areas in the back of kitchen in front of walk in coolers with broken and cracked tile. Areas have standing water on sub floor. Observed cleaning needed underneath and behind equipment of floors and walls throughout the kitchen.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken on front line placed where biscuits should have been at 116 degrees F. CDI chicken had been there less than a hour chicken reheated to greater than 165 degrees F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed water used as wet breading mix at 57 degrees and held for 8 hours . This water should be held at 41 degrees or below or for maximum of 4 hours to inhibit bacterial growth. Recommended labeling with 4 hour hold time. CDI water was emptied and new container of water placed at breading station.

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

4-501.11 Maintain equipment in good repair. Observed prep unit interior pooling condensate and leaking into floor.

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 faces of equipment and shelving due to build up of food debris.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing floor tiles and cracked and damaged floor tiles in rear kitchen area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris on utensils stored as clean. CDI - Utensils were rewashed. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed residue in ice chute for self service drink dispenser.

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

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 outside of reach in units. Observed food debris in gaskets of reach in units. Observed build up on lid holders at drive thru drink 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 floors and walls throughout kitchen need cleaning.

2-101.11 PIC shall be present during all hours of operation. -PF Observed no PIC present at the time of the inspection. PIC arrived about 45 minutes into the inspection.

2-301.14 When to Wash - P Observed employees moving between tasks an not washing hands. Observed employee wearing gloves and on cell phone did not wash hands and change gloves. Employee removed gloves, put dishes in dirty dish area, and was putting on gloves without washing hands. CDI- EHS asked employees to wash hands and then put on new gloves. After addressing a couple of employees EHS observed all employees began to wash hands more frequently.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken holding at 120 F, sausage holding at 125 F, mac and cheese at 109 F, and gravy at 118 F. CDI- PIC discarded chicken and gravy and reheated sausage and mac and cheese to 165 F.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored in QUAT sanitizer at 50 ppm. Observed wiping cloth stored on prep surface. REPEAT.

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

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

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 cheese, tomatoes in RI without a date mark on them. CDI. PIC date marked.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees with no hair restraints. REPEAT. Need to have one at all time when working with food.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet in use wipe cloth stored on prep table. CDI. PIC removed them to sanitizer bucket.

4-501.11 Maintain equipment in good repair. Observed damages on all doors of WI coolers and freezers. Needs to be repaired.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT. Observed build up on WI door handle, RI cooler, on non food contact surface of the ice machine. Needs to be cleaned.

5-205.15 Maintain a plumbing system in good repair. Observed leaks around the WI drain and at around the mop sink. Needs to be repaired.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed active washing and a sanitizer solution with a concentration of 0ppm. CDI- PIC drained sanitizer and refilled. Concentration now at 100ppm.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed a build up of food debris on food prep surfaces and tables. Observed build up of food debris on hands of reach in units and on hands of the grill top 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 trash on the floor in the walk in cooler and freezer. Observed a pile of trash in the back kitchen area. Observed cleaning needed under the grill and fryers. More frequent cleaning needed throughout the kitchen. REPEAT.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no ne with a food safety certification during the time of the inspection.

3-304.15 (A) Gloves, Use Limitation - P Observed a food employee handling raw sausage and raw bacon and then prepare ready to eat biscuits without a handwash or a glove change. CDI- PIC instructed food employee to discard the biscuit and to change gloves and wash hands. EHS went over handwashing procedure and explained when a glove change is needed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a container of grilled chicken temping at a range of 120F- 125F. CDI- PIC discarded chicken breasts

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 a build up of food debris on equipment and floors throughout the kitchen. More frequent cleaning needed. REPEAT.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P. Asked an employee about the reportable illnesses, symptoms, and exposure and the employee couldn't name the reportable instances. Asked the employee if a policy was in place and she did not know that the employee health policy was hanging by the managers office. CDI, showed the employee where the employee health policy was hanging in the kitchen. CDI, advised the PIC to go over the employee health policy more with all employees.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towel at handsink in kitchen where EHS washed hands upon entering into kitchen. CDI, paper towels were placed at handsink by PIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed inside of pan stored clean in kitchen with food debris build up. CDI, pan was moved to be rewashed. p

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed liquid eggs cold holding at 57F in prep top. CDI, eggs were voluntarily discarded. Advised PIC that time may be a better option for the liquid eggs during breakfast rush instead of temperature, left PIC was procedures for time if the facility decides to use time instead of temperature for liquid eggs.

2-402.11 Effectiveness-Hair Restraints - C. Observed PIC and manager helping from another store with no hair restraints on while prepping food.

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 utensil for grits stored on unclean counter top.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed marinated raw chicken in walk in cooler being stored in single service Bojangles bags .CDI, raw chicken was removed from single service bags and placed into food grade containers.

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; handles of equipment, drawers on hot holding units ,refrigeration drawers, gaskets, inside equipment, shelving in walk in cooler, outside of ovens and fryers. Observed greasy/flour build up on handwashing sink located in the rear of kitchen REPEAT VIOLATION.

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

3-302.11(A) Separate raw animal foods from ready-to-eat foods. - Observed raw bacon over cases of bottled water in the walk-in cooler. CDI (corrected during inspection) bacon was relocated to the bottom shelf.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed whisk at the chicken breading station and thermometer with food debris present. CDI by cleaning both items. Ensure whisk and thermometer are cleaned as needed. CDI by cleaning and sanitizing both items.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no times marked on dry erase signs for hot foods such as chicken tenders, fries, chicken, green beans and grits. CDI by reviewing the TPHC procedures with PIC and Stacy Jones. Example in the operations manual, green beans have a hold time of 4 hours and should be marked with the expiration time. Times for all foods marked on the dry erase signs in each area. TPHC is used for all hot items.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed cook line employee cooking chicken, sausage and frie without a hair restraint. CDI by donning a visor.

4-502.11(A) Maintain utensils in good repair. Observed 1/3 pans over the 3 comp sink with dented corners and areas that are not smooth and easy to clean. CDI by discarding both pans. Also noted baking pans with baked on debris that are not smooth and cleanable. Replace as needed.

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; handles of equipment, drawer hot holding units, gaskets, inside equipment, shelving and outside ovens and fryers, etc. 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 several floor tiles in kitchen broken. Observed grout deeply grooved allowed food and water to hold between tiles. Observed baseboard and some wall damage throughout facility. Repeat 6-501.12 Cleaning, Frequency and Restrictions - C Observed build up, dust and grease on floors, walls and ceilings. Heavy build up under the prep sink noted. Area under the ice machine needs to be cleaned, red tea caps spilled on the floor and the drain line come off the ice machine and water is pooling on the floor. Also noted area under the lobby drink machine had a dead roach and build up on the pipes and around drains.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine shield sections with pink/black residue accumulation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed liquid eggs kept in an ice bath in the prep area at 50F. Ice in the ice bath had melted and was no longer capable of providing cold holding temperatures. New ice bath was prepared by PIC and proper temperatures on the subsequent egg product observed. Ensure that employees are monitoring/changing the ice bath when needed throughout service.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies present in the rear facility area. Observed two dead large dead american cockroaches in the facility.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Facility did not have a chlorine chemical test kit at time of inspection. Facility is using a chlorine sanitizer for a short term fix due to their quaternary ammonium system being down. EHS provided a small amount of test strips, will make a return visit by 10/12/18 to verify that facility has acquired their own test kit.

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; handles of equipment, drawer hot holding units, gaskets, inside equipment, etc.

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 several floor tiles in kitchen broken. Observed grout deeply grooved allowed food and water to hold between tiles. Observed baseboard damage throughout facility. REPEAT VIOLATION.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed dust present on intake/exhaust ducts throughout facility.

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 wash hands for less than 15 seconds. CDI employee instructed to properly wash hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels provided at handsink in front prep station. CDI papertowels provided.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed smoke sausage and steak in hot holding unit below 135F. See temperature chart for temperature observations. CDI items voluntarily discarded. MAINTENANCE CONTACTED.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all items in flip top/reach-in unit above 45F. See temperature chart for temperature observations. CDI items placed on time procedure until unit can be corrected; all items must be used or discarded within 4 hours while holding on a time procedure. MAINTENANCE CONTACTED.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed only thermometer available nonfunctional. VERIFICATION REQUIRED.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored in sanitizer less than 200ppm. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed flip top cooler not holding products below 45F. Observed hot holding unit not holding products above 135F. Observed papertowel dispenser not functioning properly.

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; handles of equipment, drawer hot holding units, gaskets, inside equipment, etc.

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 several floor tiles in kitchen broken. Observed grout deeply grooved allowed food and water to hold between tiles. REPEAT VIOLATION. 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 facility collecting heavy food and grease debris. ******Grade card not posted in drive-thru window. Grade card must be posted at all times or Grade card violation form will be issued*****

Repeat violation 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed chicken on the front line holding below 135F (see temperature chart). CDI - chicken was voluntarily discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed no time on the fries at the beginning of the inspection. CDI - time was marked.

3-304.14 Wiping Cloths, Use Limitation - C - Observed a QUAT sanitizer bucket less than 50 ppm. CDI - new sanitizer was provided at 150 ppm.

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 shelves in both walk in coolers, the shelf next to the biscuit station, the bottom of the reach in freezer and all gaskets.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed low grout and cracked/broken floor tiles throughout the kitchen. Repair floor.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans 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 single service items stored on floor in dry storage area.

4-501.11 Maintain equipment in good repair. Observed split gaskets on two reach-in coolers.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed grout becoming deeply grooved between tiles in prep area of kitchen. Facility has repaired several areas. REPEAT VIOLATION.

2-101.11 PIC shall be present during all hours of operation. -PF Observed no certified food protection manager on site during inspection.

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 observations. CDI gravy voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed liquid used to dip chicken in above 45F. See temperature chart for temperature observations. REPEAT VIOLATION. CDI liquid voluntarily discarded. ICE ADDED DIRECTLY TO LIQUID. ICE UNDER PRODUCT IS HOLDING PRODUCT BELOW 45F.

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

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

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 spatula stored on absorbent cloth while in-use at chicken breading station.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single-use half gallon tea containers stored directly in liquid from chicken boxes in walk-in cooler. CDI all containers voluntarily discarded.

4-501.11 Maintain equipment in good repair. Observed split gaskets on two reach-in coolers.

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 in coolers, inside reach-in coolers, around back prep hot holding unit, etc.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed grout becoming deeply grooved between tiles allowing standing water.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot holding prep line not holding items above 135F. See temperature chart for temperature observations. CDI items voluntarily discarded. Hot holding unit turned to HI.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken dipping station mix above 45F. See temperature chart for temperature observations. CDI ice added to mix.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed oil and shortening stored directly on floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containes 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 biscuit liners and to-go bags stored directly on floor.

4-501.11 Maintain equipment in good repair. Observed split gaskets on several reach-in units. Observed rusted shelves in reach-in coolers.

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 food and grease debris; gaskets, shevles, dry good containers, etc.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed country ham and grilled chicken stored in hot holding unit measuring 109-118F; CDI items discarded.

4-501.11 Maintain equipment in good repair. Observed split /torn gaskets, observed compressor leak inside walk-in in need of repair.

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 kitchen equipment, shelving throughout and walk-in's, inside reach-in freezer)

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed vents in kitchen area in need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener blade with food debris. CDI: Employee took can opener to 3-comp sink for washing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce holding in prep unit at 47F. Observed individual butter cups at self serve station under no temperature control. Butter cups were labeled "keep refrigerated". CDI: PIC discarded products.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed salads cooling in WIC tightly covered in plastic containers. CDI: Items vented. Discussion with PIC about proper cooling.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed one bucket of sanitizer stored on the floor. CDI: bucket taken off of floor and placed on crate.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed outside storage room cluttered with some SS items on the floor. 4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed cup lips unprotected at counter. CDI: PIC covered cups with plastic.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed cracked lids in use on hot line to cover food. CDI: PIC discarded cracked lids and replaced with lids in good repair.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed missing drain plug on dumpster. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids on dumpster damaged and warped.

2-301.12. Follow the cleaning procedure to adequately wash your hands.-P Observed employee adequately wash his hands but use them to turn off the faucet. The use of a paper towel to turn off the faucet would help to prevent recontaminating the hands. CDI-PIC instruction on proper handwashing to employee.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed lobby ice dispenser with moldy build-up. Obsereved tea dispenser with build-up residue on nozzle. CDI-PIC to clean ice chute and nozzles sent for -.Observed dirty dishes stored as clean above the 3 compartment sink. CDI-PIC sent for rewashing

4-501.11 Maintain equipment in good repair. Observed torn gasket on upright reach-in refrigeration unit.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed upright reach-in cooler with build-up on interior surfaces. Observed heavy grease accumulation on fryers in grill area.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed drain plugs missing on dumpsters.

i6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed areas in need of cleaning in hard to reach areas such as underneath, between, and behind equipment.

s2-401.12 Discharges from the Eyes, Nose, and Mouth - C Observed employee in drive-thru with a runny nose. CDI - Employee explained that hose has allergies and washed her hands immediately after blowing her nose. Prevent contamination of food and food-contact surfaces.

4-702.11 Before Use After Cleaning - P Observed no sanitizer solution available for cleaning food-contact surfaces except at the serving line. Buckets were stacked at the 3-comp sink. CDI - Provide sanitizer solution for cleaning food contact surfaces and equipment before use after cleaning.

i3-501.19 Time as a Public Health Control - P,PF Observed fries prepared as part of approved TPHC procedure on rack near fryer expired on time to place in the walk in cooler. CDI - PIC voluntarily discarded the fries.

2-303.11 Prohibition-Jewelry - C Observed employee in the drive-thru with wedding and engagement ring on hands. Employee did not engage in food prep.

3-304.12 In-Use Utensils, Between-Use Storage - C Observed serving tongs on the counter in the serving line at the front. Place tongs and other serving line utensils on a barrier, such as deli paper to prevent contamination. Also observed flour bin in walk in with handle down in flour. Lift handle out of contents to avoid contamination.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fan inside walk in with buildup from flour. Clean often enough to prevent buildup. Observed build-up beginning on shelves of walk-in cooler. Reach in coolers with significant build-up and spillage on interiors.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Handsink with significant dough on faucet handles and in bowl.

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

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floor in freezer, under shelving, and in grill and fryer 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 ceiling with water spot in women's restroom. Check for water leak and repair.

4-501.114 Maintain sanitizer at correct concentrations. -P - Observed sanitizer less than 200 ppm by the drive thru window. CDI - bucket was dumped and new sanitizer was provided.

3-501.15 Cooling Methods - PF - Use proper cooling methods such as cooling in the walk in cooler and leaving items loosely covered or uncovered to allow air to get to the product. Observed cut tomatoes cooling in a prep unit. Tomatoes were 49F. When cooling, use the walk in cooler or freezer to rapidly cool. Prep units are meant to hold temperature not cool. CDI - tomatoes were moved to the walk in cooler and were down to 45F.

L, 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed visors being used but not effectively restraining hair. Managers that engage in food prep need to wear a hair restraint.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - Observed clean utensils stored above the dirty side of the 3 compartment sink with a large pile of dirty dishes underneath. Keep clean utensils out of the splash zone of the dirty dishes (at least 18 in.) CDI - all items above the dirty side were set aside to rewash. PIC stated they will not store clean items above that side.

4-501.11 Maintain equipment in good repair. - Observed split gaskets on all reach in coolers in the facility. Replace gaskets. Observed a leak at the ice machine by the drive thru.

4-301.13 Drainboards - C - Observed piles of dirty dishes on the side of the 3 compartment sink that are being held over on to the floor. Keep dishes off of the floor by more frequent cleaning and getting a rolling cart to help hold dirty dishes.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed food debris in the reach in freezer by the fryers.

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 a cracked/loose tile by the prep unit beside the grill. Replace tile. 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 food debris on the floor of the walk in freezer and general cleaning needed on the walls of the facility.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Mold build up in both tea urn nozzles at the drive through area and at the front self serve area. Return visit to be completed by August 17, 2014 to check for cleaning of nozzles.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Pan of Bo Bites at front counter hot holding area not under temperature control. CDI- Operator, Lanesha Bryant had bites removed and reheated.

4-302.12 Food Temperature Measuring Devices - PF. Operator provided digital thermometer that was not calibrated and battery LO indicated. Return visit by August 17, 2014 to check for replacement of facility food thermometer. Operator advised that she has ordered a new thermometer. Demonstration of ice point method for calibration of thermometer completed today.

3-302.12 Food Storage Containers Identified with Common Name of Food - C. In use containers of dry seasonings, mixes, and oils at cook line, service line and baking area not labeled per rule requirement. CDI- verbal correction to label per rule.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Employee cell phone and closed bottle beverage stored at front area behind equipment. Operator removed. Designated area for employee's to store personal items is needed.

4-602.11 Wash rinse and sanitize all food contact surfaces within 4 hrs after first use. PIC said the chicken marination drum is cleaned every 5 hrs. CDI- Instructed PIC to instruct employees to keep a 4 hrs time requirement on cleaning al food contact surfaces.

7-201.11 Properly store chemicals separate to prevent contamination of food or food contact surfaces. Observed floor cleaner on same shelf with box of BBQ sauce. CDI- Chemical stored on chemical storage shelf.

4-101.16 Store wet wiping cloths in sanitizer. Observed a number of wet wiiping cloths stored out on work surfaces.

4-501.11 Maintain equipment in good repair. Observed peeling racks in stand up freezer across from fryer, needing replacing soon.