BOJANGLES' #551

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed 1 food employee wash hands for less than 20 seconds. -CDI- PIC spoke to the staff on proper handwashing procedures and employees washed hands correctly. EHS NOTES THAT HANDWASHING HAS GREATLY IMPROVED SINCE LAST INSPECTION. LAST INSPECTION HAD 3 HAND WASH VIOLATIONS FROM MULTIPLE DIFFERENT STAFF MEMBERS. Ensure continued training on handwashing is taught. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed rear hand sink with paper towel dispenser empty. Ensure that paper towel dispensers are stocked and functioning. -CDI- Paper towels added to dispenser.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed cheese slices in the prep unit over stacked. Temps ranged from 47F-50F. -CDI- PIC voluntarily discarded cheese. Ensure cold holding at 41F or less. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.11 Maintain equipment in good repair. Observed handle of WIC chicken fridge missing, observed self closing latch not functioning properly. All foods in the WIC were 41F or below. Ensure a handle is added and self closing latch is repaired.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed low grout by the 3-comp sink on tiles. Ensure the grout is replaced so that floors in that area are maintained as smooth and easily cleanable.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food designated area above food for customers in the WIC. Ensure that employee food is stored in a way to prevent contamination to food for the customer. -CDI- Employee food moved.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed several employees wash their hands for approximately 10 seconds or less. -CDI- EHS and PIC discussed proper hand washing techniques and procedures. Employees who improperly washed hands rewashed. Ensure that PIC is regularly educating/coaching staff on proper how to wash procedures. 2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms. -P- Observed food employee touching bare portion of the human body and not follow up with a hand wash. Ensure that after touching any body part other than clean hands and clean exposed portions of the arms that employees perform a hand wash. -CDI- EHS and PIC discussed proper hand washing and when to hand wash procedures. -CDI- food employee washed their hands. 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P- Observed a food employee holding soiled equipment at the 3-Compartment Sink. The food employee then washed, rinsed, and sanitized the dishes with no hand washing in between the touching of the soiled dishes. Ensure that after handling soiled or contaminated equipment employees are properly washing hands. -CDI- PIC discussed this with the staff member, food employee then washed hands. EHS notes that there were several hand washing violations during today’s inspection, EHS notes that PIC must retrain all staff on proper hand washing techniques and procedures. EHS and PIC spent time during the inspection review to go into detail on hand washing and highlighted the importance of proper hand washing. EHS told PIC to reach out with any further questions pertaining to hand washing. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 2 employees present in the facility with no head/hair coverings. Ensure that all foods employees present in the facility are wearing head coverings/hair coverings.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed a food employee W/R/S dishes and then proceed to the paper towel dispenser where they then dried the dishes that just went through the W/R/S process. Ensure that all equipment properly air dries after the wash, rinse, and sanitize process. -CDI- EHS and PIC coached food employee on proper drying techniques.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed a buildup of residue and debris present on the external portions of equipment through the facility, specifically holding and cooking equipment. Facility must clean non-food contact surfaces with more frequency and detail.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed low grout in the tiles throughout the facility specifically present at the 3 compartment sink. Ensure that grout is repaired or replaced so that the floors of the facility can be maintained as smooth and easily cleanable. 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 metal paneling peeling away from the wall on the external entry point of the WIC next to the WIF. Ensure that this is repaired or replaced.

6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no hand soap present at the handsink in the rear of the facility closest to the WIC. Ensure hand sinks are maintained fully supplied. -CDI- PIC placed soap into dispenser.

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- Observed 2 fryer strainers with a buildup of food debris and residue present on them hanging from the hood on the cook line. PIC and food employees stated that they had not been used today. Ensure that all equipment and food contact surfaces are clean to sight and touch. And cleaned at proper time intervals. -CDI- fryers strainers moved to 3-comp sink to be properly W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed coleslaw cups at 42F present in the Lowboy cooler next to the drive thru window. PIC stated that it was unknown how long the coleslaw could have been out of temperature for. -CDI- PIC voluntarily discarded coleslaw cups. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf- Observed no working thermometer present in the facility at the time of the inspection. PIC provided a thermometer, however thermometer was not working. Ensure that facility acquires a working food thermometer. -10 DAY VERIFICATION REQUIRED-

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed a fryer strainer with fraying metal wiring and damage present on the equipment. -CDI- PIC voluntarily discarded the equipment.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed a buildup of dust, food residue, and debris present throughout the facility on the sides of cooking equipment, holding equipment, and below prep surfaces. Ensure that facility is maintained as 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 metal paneling peeling on the external portion of the WIC. 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed low grout on the floors throughout the facility, observed chipping floor tile present near the doors of the WIC.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM at the facility during time of the inspection. Facility has 3 different CFPM certifications posted on the wall at front register, but none were present during today's shift. Ensure there is a CFPM at all hours of operation. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed two cases of unwashed tomatoes stored above cartons of pasteurized eggs inside the WIC. Observed two cases of unwashed cucumbers stored directly above packages of pre-washed cherry tomatoes inside the WIC. CDI: PIC corrected storage order to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed thin probe thermometer soiled with food debris. CDI: Thin probe was cleaned and sanitized. Ensure thermometer is being cleaned and sanitized after every use.

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 pre-portioned cups of coleslaw and ranch (both prepared in-house) that were temping above 41F inside the lowboy cooler holding beverages at the drive thru line. Date labels showed that both TCS food items were just past the 4 hour window. CDI: EHS allowed PIC to place these items into the WIC to rapidly cool down. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 family-size portioned containers of coleslaw, cooling inside the reach-in cooler at the front register area, not meeting the cooling rate. Observed portioned coleslaw and ranch that had surpassed it's cooling window, stored inside the lowboy cooler at the drive thru line. EHS observed all above mentioned TCS food items were cooling with tightly-fitting lids, inside cold holding units. CDI: PIC removed lids off of all portioned containers and moved into the WIC to rapidly cool down. EHS went over different cooling methods with 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 soiled gaskets in cold holding units throughout the facility. Observed soiled interior surfaces of cold holding units with food debris accumulating. Increase cleaning frequency. 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 stainless steel baseboard near WIC 1 coming off of the wall. Repair baseboard so that it is smooth and easily cleanable.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed a food employee working at the raw chicken breading station with gloves on, discard the gloves and then change into new ones to work at the fryer station without washing hands in between the glove change/change in tasks. CDI: PIC educated food employee and food employee properly washed hands before donning new gloves.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed one handsink in the kitchen without paper towels. Observed the second handsink in the kitchen with a roll of paper towels, but out of the dispenser. EHS noticed the food employees going back and forth using the same roll of paper towels to dry hands after handwashing. PIC stated that both dispensers are out of batteries and they are planning on getting batteries to replace the old ones. CDI: PIC provided another roll of paper towels at the handsink so the employees don't have to go back and forth to use the same roll.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the QUAT sanitizer at the 3-compartment sink not reading the concentration. EHS noticed the sanitizer solution was hot, and PIC confirmed that they used hot water to fill it up. CDI: PIC dumped out the QUAT sanitizer and refilled it with properly concentrated QUAT, which read 100ppm-200ppm. REPEAT VIOLATION. 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

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a couple bottles of icing and seasoning shakers at the make line not labeled. Label all working containers. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed one damaged shelf in the WIC in need of repair. Repair.

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 soiled gaskets in some of the cold holding units. Observed food debris on the bottom of the reach-in freezer. Observed accumulation of food debris on shelving in the WIC. Observed handles of some of the cold holding units soiled with food debris. Increase cleaning frequency. REPEAT VIOLATION.

6-302.11 Supply toilet tissue at each toilet. -Pf Observed no toilet paper in the dispenser at one out of the two stalls in the female restroom. CDI: PIC refilled the toilet paper dispenser.

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 standing water in WIC and on floor in the kitchen by the WIC. Keep floors clean to prevent any hazards and contamination.

6-303.11 Provide required lighting intensity. Observed 2 lightbulbs out in the hood system above the flattop/stovetop grill. Observed 1 lightbulb out in the hood system above the fryers. Replace with new lightbulbs.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a soiled apron stored in the handsink in the kitchen. CDI: Apron was removed from the handsink. 6-301.14 Post a handwash sign at each handsink. Observed a handsink in the kitchen without a handwash sign. EHS provided facility with handwash sign.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed boxes of unwashed tomatoes stored above RTE foods (coleslaw, cinnamon sugar mix) in the WIC. CDI: Food employee corrected storage order since there were no signs of physical contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed sheet trays of raw chicken stored above batter mix in the WIC. CDI: Food employee corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal pans stacked and stored in the clean dish rack with visible food debris. CDI: Pans were removed and placed in the 3-comp sink to be properly washed, rinsed, and sanitized. 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 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed QUAT sanitizer at the 3-comp sink reading at 50 ppm. Observed a sanitizer bucket in the kitchen reading 0 ppm. CDI: Food employee discarded sanitizer at 3-comp sink and sanitizer bucket and refilled with properly concentrated sanitizer. 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

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed a container of coleslaw that was prepared yesterday and not labeled. CDI: PIC created date label for food item. 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 . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed a container of cooked beans without a label. PIC stated he was unsure of when it was prepared. CDI: PIC voluntarily discarded beans. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed working bottles of mayo unlabeled near the make line. Label all working containers.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans stacked wet and stored in the clean dish rack. CDI: Pans were separated to allow proper air-drying. REPEAT VIOLATION.

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 the wash solution at 3-compartment sink temping at 98 degrees F. CDI: Food employee discarded wash solution and refilled with wash solution above 110 degrees F.

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 floors of the RIC in need of cleaning. Observed the handles of numerous coolers, cold holding units, and cooking equipment with food debris and residue. Observed the floor of the WIF and in need of cleaning. Observed soiled floors throughout the kitchen. Increase cleaning frequency. REPEAT VIOLATION.

5-205.15 Maintain a plumbing system in good repair. Observed a water leak on the hot water faucet at the 3-compartment sink. Repair.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). P. Observed food employee wash their hands for less than 5 seconds. CDI - Employee educated and properly washed hands. -2-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed sliced tomatoes, lettuce and cheese cold holding > 41 F in prep top. With exception of tomatoes, date labels attached to prep top lid indicated cheese and lettuce were placed into the unit at 11:36 AM. CDI - Tomatoes voluntarily discarded, remaining foods transferred to the walk-in cooler to cool down. -1.5- 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.

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. - P. Observed multiple TCS applicable foods being held on one hour TPHC with expired time stamps. CDI - Products voluntarily discarded by PIC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee actively stacking wet metal pans on utensil shelving unit above the 3-compartment sink. CDI - Employee coached and utensils were separated to air dry. -0.5-

REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed damaged gasket at walk-in freezer. No points deducted due to different area observed and compliance with previously noted violations. -0-

4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. Observed employee wash and sanitize foodservice equipment at 3 compartment sink before placing equipment to dry. CDI - Discussed proper manual ware washing procedures with PIC and employee. Utensils sent back to soiled area for rewashing. -0.5-

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 ice building up on gasket of walk-in freezer and beginning to spread on to shelving spaces in WIF. Thaw/clean. -0-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - Pf. Observed PIC not knowledgeable of six food borne illnesses. Posted employee health agreement did not include non-typhoidal salmonella, but listed Covid-19 as one of 6 reportable diseases. CDI - Updated employee health agreement provided to facility during inspection. -0- For more information on employee health policy please visit: http://meck.co/FoodSafety.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - pf. Observed no paper towels available for hand washing sink near prep and at cook line stations. CDI - PIC replenished station with paper towels. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed box of unwashed tomatoes stored over ready-to-eat pickles in the walk-in cooler and raw sausages stored over bo round potatoes inside of the walk-in freezer. CDI - PIC corrected storage order to prevent cross contamination. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed multiple food service containers and utensils being sanitized with concentration of 0 PPM Quat at the 3-compartment sink. CDI - Sanitizer solution discarded and refreshed with solution registering at 200 PPM. -1.5- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY.

REPEAT VIOLATION: 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 next to fryer being held on one hour TPHC with no time stamp. PIC and staff present unable to determine time of prep. CDI - Product voluntarily discarded. New basket of blanched fries prepared and time stamped on fry pan. -3- ***If repeated violation is observed at future inspection, risk control plan will be implemented***.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed bottles of grill & toaster cleaner stored over boxes of icing and specialty cleaner stored over single service to-go dinner boxes at dry storage shelving. CDI - PIC removed chemicals to designated storage area. -1-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee without hair restraint while working with food in the kitchen. CDI - Employee put on a hair restraint. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp wiping cloths stored on cook line counter tops and on shelving unit right of biscuit breading station. -0-

REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed second walk-in cooler unable to self close, ice build-up inside of standing reach-in freezer and severely damaged gaskets at both standing reach-in freezer and standing reach-in unit. Repair. -0.5-

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 stainless steel material on doors of walk-in freezer in disrepair. Also observed detached baseboards surrounding the walk-in coolers. Repair. -1- 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed pooled water on floor inside of chicken walk-in cooler. Keep clean.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal cell phone stored on hot holding prep counter. CDI - Device removed by employee. 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 personal drink stored on top of sweet ice tea machine at drive through station. CDI - Drink removed by employee. 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 accumulating on several ceiling vents above cook line in kitchen. Keep clean. -0.5-

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). P. Observed compliance with exception of one food employee washing hands and drying them in less than 10 seconds. CDI - Employee educated and properly washed hands. -0-

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed portioned cups of coleslaw inside reach-in unit near drive thru and upright reach-in with temperatures between 44-45 degrees F. Upon further investigation, it was discovered that the unit had heavy ice accumulated on it’s vents. CDI - Products voluntarily discarded by PIC. -3- ***VR REQUIRED** 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: 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 next to fryer being held on one hour TPHC with no time stamp. PIC stated that the items were finished blanching around 15 minutes prior to inspection. CDI - PIC put time stamp on fry pan. -3- ***VR visit will be made to ensure facility is following TPHC written procedures***

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean metal pans over 3-compartment sink wet stacked. CDI - Utensils were separated to air dry. -0-

4-501.11 Maintain equipment in good repair. Observed ice build-up inside of under counter reach-in unit at drive through station and standing reach-in freezer. Also observed several reach-in units with damaged gaskets. Repair. -0-

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 material on doors of walk-in units in disrepair. Also observed detached baseboards surrounding the walk-in coolers. Repair. -0.5-

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 accumulating on several ceiling vents in kitchen. Keep clean. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed steak chicken hot held behind front counter at 116 F. CDI - Steak chicken voluntarily discarded. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed TCS food inside reach-in unit near drive thru and upright reach-in with temperatures above 41 F. Refer to temperature chart. PIC stated items were placed into cold holding over an hour before inspection. Upon further investigation, itt was discovered that the DT unit’s power was turned off through the outlet power strip. CDI - PIC transferred products into reach-in freezer to rapidly cool down. Unit power restored and ambient temperatures registered at 41 F. ***No escalation in points due to significant improvement from previous inspection. -1.5- 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.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. Observed TCS foods such as macaroni & cheese, pinto beans and rice without date marking. PIC unable to determine their prep dates. CDI - Foods voluntarily discarded. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

REPEAT: 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. - Pf. Observed blanched fries next to fryer being held on one hour TPHC with no time stamp. PIC stated that the items were finished blanching around 10 minutes prior. CDI - PIC put time stamp on fry pan. -1.5-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in sanitizer solution of 50 P.P.M. Quat. CDI - Solution discarded and replenished with new reading at 200 P.P.M. -0-

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 black build-up on non-food contact surfaces of soft drink ice shoot in lobby. CDI - PIC thoroughly cleaned area during inspection. -0-

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 walk-in freezer threshold peeling creating a non smooth and cleanable surface.***No points deducted due to different area observed. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed coleslaw in front display case with temperatures above 41F. PIC stated slaws were portioned and put into cooler yesterday. CDI: PIC voluntarily discarded slaws. Observed raw chicken and raw marinated chicken in raw WIC with temperature between 43F-45F. PIC stated that no items in cooler were prepped today or taken out of refrigeration. Ambient temperature was holding at 39F. CDI: PIC moved raw chicken boxes and bags to lower shelving in 2nd WIC to cool quickly. Observed raw chicken at breading station with temperatures above 41F. Cooler was warm inside and PIC found that it was unplugged. Chicken had been there for around an hour. CDI: PIC took raw chicken to WIC 2 to cool quickly. Observed American cheese over stacked in flip top unit with temperatures above 41F. PIC stated that items were stocked there a little over an hour prior. CDI: PIC took cheese to WIC 2 to cool quickly. 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 .

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 next to fryer being held on one hour TPHC with no time stamp. PIC stated that the items were finished blanching around 10 minutes prior. CDI: PIC put time stamp on fry pan.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee without hair restraint while working with food in the kitchen. REPEAT CDI: PIC instructed employee to put on hair restraint.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean metal pans over 3-compartment sink wet stacked. CDI Items were put back through dish for W/R/S

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 items in boxes on floor located in outside storage unit beside dumpster.

4-501.11 Maintain equipment in good repair. Observed raw WIC holding 39F but all items in cooler were consistently 43F-45F and unable to keep food at 41F or below. PIC moved items to 2nd WIC to cool quickly. PIC stated that she will call in a work order to service the WIC and make sure everything, including circulation of cold air is functioning properly. Verification required within 10 days to follow-up on WIC functioning properly.

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 flooring, low grouting throughout the facility. Observed peeling wall/floor joint at WIC creating a non smooth and cleanable surface. REPEAT

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC without the ServSafe certificate. PIC states he is working on getting the certificate for next inspection.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed food employee putting on new gloves without handwashing after handling fries and touching the fryer equipment, before working with RTE food station. CDI- PIC corrected employee, hands washed before put on new gloves.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M. Observed food employee have one gloved hand, and the other ungloved, touching/cutting biscuit with ungloved hand. CDI- PIC corrected employee, item discarded, employee washed hand and put on new gloves to continue preparing food.

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 bottles/container of icing and sprinkles for biscuits without a correct label to identify the items.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC without beard guard while working with foods in the kitchen.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors left opened when not in used. CDI- PIC closed dumpster doors at the time of inspection.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked flooring, grouting throughout the facility. Observed dirty floors throughout the facility in needs of cleaning, where is hard to reach/behind the equipments, prep coolers.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed employee not knowledgeable of reportable illnesses and all symptoms and posted employee health agreement did not include non typhoidal salmonella. CDI, updated employee health agreement emailed to operator.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P - Observed chicken reheated to 156 degrees F. CDI, chicken placed back into fryer to continue reheating and chicken reheated to 184 degrees F.

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 chicken hot held behind front counter between 128-131 degrees. Observed sausage hot held at 122 degrees F. CDI, chicken reheated to required temperature and sausage voluntarily discarded.

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

4-501.11 Maintain equipment in good repair. Observed 3 lights not working under hood ventilation system.

5-402.13 Maintain sanitary sewage system according to Law.-P - Observed 1 drain backed up between walk in cooler. Observed no other backups in drains in facility after letting water run for several minutes. Vr needed to ensure drain working as required. Maintenance request scheduled during inspection.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf - Observed PIC not able to verify while on-site they had ANSI accredited certified food protection manager certification and not answered correctly to questions related to operation and establishment.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC not able to verify they had ANSI accredited certified food protection manager certification. CDI by instruction.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed posted employee health agreement did not include nontyhpoidal salmonella as reportable illness. CDI, updated employee health agreement emailed to establishment.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P - Observed food employee not vigorously rub hands for required time when washing. CDI, employee rewashed hands.

6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed no hand soap available at handwashing sink near dry storage. CDI, hand soap provided.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed fried chicken at front counter hot held between 122-129 degrees F. CDI, fried chicken reheated to 193 to 201 degrees F.

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. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed blanched fries held using TPHC not identified or labeled with discard time per written procedures. CDI, corrected on-site. Repeat.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed chemical stored over drink mix on storage rack in back. CDI, chemicals relocated for proper storage. 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 restroom cleaner not being used according to manufacturer's label at prep area. CDI, area cleaned and sanitized during inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean pans and containers wet stacked on rack above 3 compartment sink.

4-501.11 Maintain equipment in good repair. Observed electronic monitoring thermometer not functioning and out of order. PIC stated facility using and entering temperatures for monitoring manually. Maintain equipment in good repair and calibration.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed no test kit available for quat sanitizer. Vr required.

2-301.14 When to Wash - P - Observed food employee not wash hands after touching face. Observed food employee pick up dirty equipment from floor then proceed to handle clean equipment and food preparation. CDI by instruction on when to wash and to ensure gloves are changed and hands are washed when changing tasks.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed salad in reach in cooler at 43 degrees F. Observed pimento cheese, sliced cheese and lettuce in top of flip top over 41 degrees F. CDI, foods voluntarily discarded. Observed chicken at batter station at 43 degrees F recently placed in unit according to PIC. PIC stated flip top prep cooler replaced with new unit. , Chicken relocated to cool. Risk Control Plan requested because of cold holding violations on consecutive visits and last inspection. PIC, Katherine Ayala agreed to have risk control plan completed by end of day. Email provided to PIC. Vr needed to ensure completion of risk control plan.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Blanched fried on 1 hour TPHC observed without time stamp. CDI.

3-307.11 Miscellaneous Sources of Contamination - C - Observed coffee pot cleaner being used and soaking and in cleaning process over coffee pot with coffee inside and next to clean lids. Coffee pots relocated to 3 compartment sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris on shelving and inside tall reach in freezer. Observed cleaning needed under racks in walk in freezer.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quat sanitizer in three compartment sink observed at 50ppm. CDI. Remade to 200ppm.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Fried steak patties and chicken supremes observed below 135F hot holding. CDI. Discarded. Repeat violation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All foods checked in flip top sandwich station observed above 41F (see chart). EHS will verify no later than 3/21/2021 that unit has been repaired and functioning properly to maintain cold holding.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Blanched fried on 1 hour TPHC observed without time stamp. CDI. Discarded.

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. Maintain sanitizer containers for in-use cloths free of visible debris and soil. All sanitizer buckets checked observed with quat sanitizer at 0 ppm and some with food debris.

4-501.11 Maintain equipment in good repair. Gasket observed torn on chicken cooler door. Replace. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting board on sandwich station observed heavily grooved and no longer easily cleanable.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Handles and sides off of equipment observed with flour and food debris. Clean equipment more frequently.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P A few hot held items (see chart) observed below 135F. CDI. Reheated in fryer. 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. Tongs used for hashbrowns and fries observed in direct contact with the food.

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 Several employees observed donning new gloves, touching face masks, picking up soiled equipment off the floor, and handling money without washing hands before returning to food prep. Ensure employees are washing hands in between mentioned activities. Employees rewashed hands. 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 When observed, some employees observed washing hands for only a few seconds before rinsing. CDI. Education provided and employees rewashed hands.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Employees observed performing tasks such as handling money, touching face masks, picking up items off the floor, touching soiled wet wiping cloths with same single use gloves without changing before prepping food items and assembling sandwiches. CDI. Education provided and gloves changed. Food was discarded that was contaminated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Multiple metal pans and some plastic salad mixing bowls observed with food debris still on them. CDI. Sent to be rewashed.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Raw chicken breasts observed cooked below 165F. CDI. Reheated to above 165F.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Cole slaw that was reported to be prepped at 6AM was observed at 11:11AM above 41F. CDI. Cole slaw was discarded voluntarily by manager. Repeat violation.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Two pans of chicken supremes and two pans of fried chicken breasts/legs observed below 135F hot holding. CDI. Chicken had been hot holding for 40 minutes and was reheated in the fryer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple foods in the flip top cooler were observed above 41F. When asked, manager reported foods were placed in unit from WIC at 6AM. Foods were assessed at 10:40AM. CDI. Foods discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Salad and slaw prepped earlier this morning observed cooling in tightly wrapped containers with lids in display case. Cooling window expired and foods were still above 41F when checked after 4 hours. Food discarded. Repeat violation. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Display case and flip top unit observed not adequately holding cold holding temperatures. EHS will be back no later than 10/22/2020 to verify units are properly functioning to hold foods below 41F.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Bucket of sanitizer observed on the floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several pans observed stacked together wet.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Handles of equipment, interior of flip top lid, cold holding units and other equipment in the kitchen need more frequent cleaning and observed with food residue.

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

4-501.114 (C)(2) Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer at 0 ppm in sanitizing compartment of 3-comp sink and in buckets of sanitizer that were changed immediately after beginning of inspection. Sanitizer was empty in dispenser bag. CDI - PIC changed out sanitizer to correct strength. -1.5-

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 salad cooling from 5 AM still not 41F at 10:55 AM. CDI - PIC voluntarily discarded. -.15-

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 freshly prepared salads cooling in front counter cooler with ambient air temperature of 51F. CDI - PIC moved salads to walk in to cool but cooling window had expired. Salads voluntarily discarded. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed watches and rings on hands of food employees while cooking and plating food. -.5- REPEAT

4-603.16 Rinsing Procedures - C A rinsing solution shall immediately follow a washing solution and immediately precede a sanitizing solution. Observed manual dish washing taking place without a rinsing solution and with sanitizing solution at 0 ppm quat concentration. Dishes in sanitizing solution still had soap suds present. -.5-

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 standing water in several sections of the kitchen near 3-comp sink and can wash. -0-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed buildup on handles and basin of handsink nearest walk in coolers at beginning of inspection. CDI - PIC instructed cleaning of handsink. -1-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one metal pan stored in steam well and other metal pans stored as clean with buildup inside food contact surfaces. CDI - PIC went through clean metal pans, identified those with buildup and rewashed them. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed overstacked tomatoes and cut lettuce in prep unit at cook line to the far right still having issues with cold holding. Today, cut lettuce and tomatoes were cold holding at 44-45F. CDI - PIC voluntarily discarded food and staff reminded that cold holding has changed to 41F or below as of 1/1/19. EHS reminded PIC that this cooler has been an issue with past inspection and it needs service. PIC stated unit was last serviced last week. -1.5- REPEAT Points not escalated today, but points taken as cold holding is a repeat. Point deduction is the same as last inspection.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees plating and cooking food without hair restraints and wearing a watch. REPEAT -.5-

4-501.11 Maintain equipment in good repair. Observed middle walk in cooler with lower left corner peeling back on door. -0-

4-603.16 Rinsing Procedures - C A rinsing solution shall immediately follow a washing solution when using the 3-comp sink and immediately preced a sanitizing solution. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed prep unit at prep line cold holding TCS foods at 54-63F. CDI - PIC voluntarily discarded food and adjusted cooler that was last serviced 2 days ago, per PIC. -1.5-

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no time stamp on fries already on TPHC. CDI - PIC placed time on fries. EHS suggested placing TPHC procedure at fry station as reminder to employees of the approved procedure. -1- REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the kitchen and dining room. REPEAT -1-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees cooking and plating food while wearing bracelet and no hair restraint. -0-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed roof leaking in outside storage area on to-go coffee containers. REPEAT -.5-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on reach in and walk in gaskets and shelving throughout the facility, behind the press bar of soda dispensers in dining room and at drive thru. -0-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup on ceiling vent over rear handsink and standing water at low spots in the kitchen under thaw soiled drain board at the 3-comp sink and at the transition between the flooring near the can wash. -0-

2-301.14 Wash hands after activities that contaminate them. -P Observed food employees taking payments and then plating food for orders without handwashing. CDI - PIC instructed food employees to wash hands at the appropriate times. -2-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken and chicken patties hot holding at 131F and 109F, respectively. CDI - PIC voluntarily discarded. -1.5-

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed start times not recorded on fries at the beginning of the inspection. CDI - PIC instructed food employee to write start time on product. -0-

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

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 painted, long fingernails on food employees without gloves. CDI - PIC reviewed policy with staff and placed a box of gloves accessible for employees. -0-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed paper products stored under leaking ceiling in outside storage closet. -0-

4-501.11 Maintain equipment in good repair. Observed split gasket on chicken breading station reach in freezer. -0-

5-205.15 Maintain a plumbing system in good repair. Observed leak at the sanitizer compartment of the 3-comp sink at the piping underneath. -1- REPEAT

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw marinated chicken being stored above bags of flour in the raw chicken walk in cooler. PIC indicated these flour bags are used strictly for breading raw chicken. CDI- storage rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 2 pans stored clean with visible food debris on them. CDI- items were set aside for recleaning.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed flour bags being stored below raw chicken in the walk in cooler. Some of the bags showed signs of moisture exposure.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the underside of shelving above the steam wells, on the table where the bun toaster is located, around the flat top grill and stove tops, and on the tops of the biscuit ovens.

5-205.15 Maintain a plumbing system in good repair. Observed water leaking from the plumbing at the underside of the hand sink nearest the walk in coolers.

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 cabinetry below the customer soda machine in poor repair. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris accumulation in cabinetry located underneath the customer soda machine.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employees not removing gloves after placing frozen uncooked proteins into fryer baskets. CDI by instruction, employees changed gloves.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed debris accumulation at the base of the thermometer probe. CDI- product was cleaned. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed 3 soda nozzles with debris accumulation on them at the customer self-service machine.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed fried chicken that had just finished cooking with temperatures below 165F in some areas of the food. CDI- product was fried for several more minutes until the product was fully cooked.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken hot holding below 135F under heat lamps. CDI- product was discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the tops of the biscuit ovens, the sides of the flat top grill, the thermostat control area of the flat top grill, the inside of a reach in freezer, and on the flat top grill timer buttons.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed back handsink being used as a dump sink. CDI: Employees instructed to use handsinks for handwashing only.

. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pan of chicken supremes and pan of cajun filets got holding below 135F. CDI: Product voluntarily discarded.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabelled cajun seasoning shakers near hot holding wells.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple wet stacked pans on drying rack above three compartment sink.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed stack of single service coffee cups at drive through window displayed with lip contact surface exposed.

3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed paper flour bags in the raw chicken walk in cooler with moisture on them. CDI- product discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dried debris accumulation on the can opener blade. CDI- item set aside for recleaning. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed debris on soda nozzles at the drive-thru soda machine.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken filets and kielbasa sausage hot holding below 135F (see chart). CDI- products discarded.

4-501.11 Maintain equipment in good repair. Observed water pooling on the floor inside the raw chicken walk in cooler. PIC indicated the water is leaking from the compressor unit. Repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the biscuit reach in cooler shelving, inside the reach in freezer near the fryers, around the flat top grill and behind the metal plating where the grill knobs are, around the heat lamps along the expo line, and above the biscuit ovens.

5-205.15 Maintain a plumbing system in good repair. Observed water leaking from the chemical dispensing unit at the 3 compartment sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Sausage gravy holding below 135F in steam well. CDI - Discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. One wet wiping cloth stored on the tea brewing prep sink. CDI - Relocated into santiizing solution.

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

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Grouting missing in between floor tiles throughout kitchen making it difficult to clean floors. Some areas of grouting have been replaced since previous inspection but work still needed in front of three comp sink and biscuit prep area. Repair floors.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Multiople metal food pans wet stacked on drying rack. CDI - Separated to allow air drying.

4-501.11 Maintain equipment in good repair. One wire shelf in walk in freezer with chipping paint. Replace.

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

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Grouting missing in between floor tiles throughout kitchen and water pooling under floor tiles in front of ice machine. Some areas of grouting have been replaced since previous inspection. Repair floors.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Ice dumped in handsink near dish area. Do not dump drinks or ice in handsink; handsinks are for handwashing only. CDI -By instruction.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Unwashed tomatoes stored on shelf above lemonade and mac n cheese in walk in cooler. CDI - Tomatoes moved to bottom shelf.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chicken breast and chicken tenders holding below 135F under heat lamps. CDI - Items reheated to 165F+.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Metal food pans wet stacked on drying rack. Separate to allow air drying.

4-501.11 Maintain equipment in good repair. Observed a badly damaged gasket on reach in freezer door near fryers. Replace gasket.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Build up of food debris on wire shelving in walk in cooler. 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. Grout missing between floor tiles throughout. Repair.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Metal pans wet stacked on drying rack. Separate to allow air drying.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed crumbs and debris in bottom of reach in freezer; build up on wire shelving in walk in cooler and walk in freezer. Clean all.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Loose/missing floor tiles near ice machine and grout missing throughout. Repair.

2-301.14 When to Wash - P: Observed employee handling trash and not washing hands before handling food items. CDI-manager spoke to employee about when to wash hands

i6-501.111 Controlling Pests - PF: Elmininate flies from kitchen and gnats from self serve drink machines/ tea urns.

2-402.11 Effectiveness-Hair Restraints - C: All employees must wear proper hair restraints such as hats, visors, or hair nets when handling foods. This includes packing bags.

4-602.13 Nonfood Contact Surfaces - C: Clean areas under counter top cooking equipment. Clean door gaskets on walk in cooler. Clean shelving where needed.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floors under cooking equipment. CLean ceiling tiles and HVAC vents where needed. 6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Regrout floor tiles where needed. 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Replace burned out light bulbs at heat lamps. Replace missing cover on fryers.

2-102.12 Certified Food Protection Manager - C. An ANSI accredited food safety manager shall be on site at all times. Observed no SERVSAFE or equivalent. CDI by instruction.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. All food contact surfaces shall be clean to sight and touch. Observed a frayed strainer and a few deep grooves on the cutting board. CDI by instruction.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. All ready to eat foods shall be hot held at 135F or above. Observed the chicken supremes hot holding on the prep line at 121F. CDI- chicken supremes were voluntarily discarded.

4-901.12 Wiping Cloths, Air Drying Location - C. All wet wipng cloths shall be stored in sanitizing solution when not in use. Observed a wet wiping cloth being stored with the paper towel refills under the cash register.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. All employee belongings and foods shall be stored in a designated area. Observed an employee drink being stored with the seasonings.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. All foods shall be stored in order of final cook temperature. Observed raw eggs being stored over ready to eat ham in the reach in cooler by the grill. CDI- eggs were moved to the grill where they were then cooked.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. All food contact surfaces shall be clean to sight and touch. Observed white residue on the Pepsi max zero dispenser in the dining room. CDI- dispenser nozzle was taken to the dirty dish area to be properly sanitized.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. All potentially hazardous ready to eat foods shall be cold held at 45F or below. Observed cut tomatoes and shredded cheese cold holding at 50F. CDI- cut tomato and shredded cheese were voluntarily discarded.

3-501.19 Time as a Public Health Control - P,PF. Observed two pans of chicken on the hot holding table. One with a throw out time of 11:45am at 11:50am, and one with no time written on the TILT board. CDI- PIC stated that the chicken with no TILT label had just been prepared less than 5 minutes prior to being put on the hot table. CDI by instruction.

4-901.12 Wiping Cloths, Air Drying Location - C. All wet wiping cloths shall be stored in a sanitizing solution. Observed a wet wiping cloth by the grill. CDI- wet wiping cloth was placed in a bucket of sanitizer.

General Comment: Observed a cracked gasket on the interior of the reach in cooler by the grill.4-501.11 Good Repair and Proper Adjustment-Equipment - C

Hands shall be washed before donning on a new pair of gloves. Observed an employee change gloves without a handwash in between. CDI- employee removed her gloves, washed her hands, and then donned on a new pair of gloves.

Al in use utensils shall be sanitized every 4 hours to prevent contamination. PIC stated that his in use utensils used for making biscuits were only washed every night. CDI by instruction.

All wet wiping cloths shall be stored in sanitizing solution between uses. Observed wet wiping cloths throughout the facility. CDI-wet wiping cloths were removed.

Food contact surfaces shall be clean to sight and touch. Observed residue on the self service machine in the kitchen and on the self service tea making in the dining room. CDI all nozzles were removed and properly sanitized. R

All food and food products shall be stored at least 6 inches off the floor. Observed magnasol and fryer oil being stored on the floor. CDI both the magnasol and fryer oil were properly stored on a shelf 6 inches off the floor.

All wet wiping cloths shall be stored in sanitizing solution when not in use. Observed several wet wiping cloths throughout the facility. CDI all wet wiping cloths were properly stored in sanitizing solution.

General comment: all in use utensils shall be properly stored with their handles up and out of the food. Observed the handle of the flour in the flour. CDI- flour scoop was properly sanitized.

All employee personal items shall be stored in a designated area. Observed employee cell phone on the food prep table. CDI.