BOJANGLES' #565

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed organic growth on inside food contact surfaces of both ice shoots on self service soda fountain. CDI: PIC washed, rinsed and sanitized both ice shoots. REPEAT. Points not escalated due to multiple violations on previous report.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed pieces of chicken fried steak being held at 110F under heat lamp and a tray of Bo bites being held at 129F in a hot holding drawer unit. CDI: PIC voluntarily discarded items. REPEAT.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door being propped open by a rock. CDI: PIC closed back door.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed ice scoop being stored in bulk ice machine in which handle of ice scoop was resting in ice. CDI: PIC removed ice scoop from ice machine.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed a stack of single use containers being stored outside of their original packaging right side up on prep counter. CDI: PIC inverted containers to protect against contamination.

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 grout worn away between floor tiles in several areas throughout the kitchen. Replace missing floor grout. REPEAT.

5-202.12 Provide at least 100F water at hand sinks. Observed hand sink maintaining a temperature of 71. CDI - PIC adjusted water temperature to maintain water temp of at least 100.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed marinating Tumbler stored clean with food debris in equipment. CDI - PIC moved equipment to three comp sink for proper washing. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up in ice machine.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot holding station holding TCS foods below 135. CDI - PIC voluntarily discarded 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 Observed cheese in FT stacked above cold line cold holding above 41. CDI - PIC voluntarily discarded 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. Observed blanched fry’s on TPHC with incorrect time stamps. CDI - PIC added correct time stamps to reflect the accurate time the product was placed.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed several items stored as clean wet nesting on shelf. CDI - PIC moved items to three comp for wash rinse and sanitize.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door on dumpster opened. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no drain plug.

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 holes in walls and grout is low in many arias. 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 food debris on floors and walls around establishment. Increase cleaning frequency

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer bucket on the shelf with biscuits . Also observed sanitizer bucket on the shelf with single service items. CDI PIC moved the sanitizer buckets.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee handling food with multiple rings on her hand. Employee had gloves on. EHS explained that only a solid wedding band is allowed.

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 a box of bags directly on the floor in the back storage room. CDI PIC moved box REPEAT

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at the prep unit with deep grooves and iscoloration

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 employee turn faucet off with her clean hands.CDI - Employee educated on proper hand washing and she rewashed his hands REPEAT 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee use his cell phone and proceed to put on gloves without washing his hands. Employee educated on proper hand washing and he washed his hands

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed an open pack of raw pork sausage on the shelf with hashbrowns and onion rings. CDI PIC moved pork sausage to bottom shelf. 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 grilled chicken and sausage biscuit being HH at 120F. CDI PIC voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (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 no date mark on the Cole slaw in the lowboy cooler at the drive through. CDI Pic stated that it was made yesterday and he put the date on the tray. 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 .

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 2 boxes of bags directly on the floor in the back storage room. CDI PIC moved boxes

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food commingled with retail food in the lowboy cooler. CDI PIC moved employee food.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Establishment has employee health posters in kitchen, but could not show inspector proof that employees have been made aware of their responsibility to report the “big 5” symptoms and “big 6” illnesses to the PIC. CDI - PIC sent sample employee health agreements via email. Have staff read policies and sign the policy stating that they understand their responsibility to report foodborne illness symptoms and specific illnesses to the manager. 0 pts. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee drink observed at biscuit prep table. Do not store employee drinks on prep tables.

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 Employee observed washing hands without using soap. CDI - Employee educated on proper hand washing procedure and she washed hands correctly. 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 .

3-501.19(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 Pan of blanched fries held using TPHC had discard time of 7:30AM. PIC stated that the sticker hasn’t been changed. CDI - Blanched fries discarded

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stack of metal pans on clean dish shelf were stacked while still wet. Allow utensils to adequately air dry before stacking. 0 pts.

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. Clean grease buildup around bulbs of heat lamp where hot breakfast food is stored. Clean shelves in walk-in cooler. Improvement from last inspection so 0 points taken. 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Floor tiles are loose near 3-compartment sink and some damaged/loose floor tiles near cooking equipment. PIC showed EHS that they were repaired since last inspection, but they got damaged/loosened since repair. REPEAT

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Employee observed handling raw pork with gloved hands, discarded gloves, and then donned new gloves and handled biscuit. Employees must wash hands between handling raw animal foods and ready-to-eat foods. CDI - Employee educated and he washed his hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw bacon stored on shelf above pasteurized eggs in upright cooler. Do not store raw animal foods above ready-to-eat foods. CDI - PIC corrected food storage order. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Pan of green beans and pan and pinto beans were missing date labels in walk-in cooler. TCS ready-to-eat foods must be labeled with prep date. CDI - PIC placed date labels on pans. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Ice scoop handle was contacting ice in ice bin at drive thru. In-use utensils must be stored so the handle doesn’t contact the food (or ice).

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. Clean sides of cooking equipment, interior of small sandwich cooler, and shelves in kitchen. Clean these areas more frequently. 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Tiles in mop sink are damaged/not smooth and easily cleanable. Repair mop sink. // 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. Dust accumulating on ceiling tiles and walls in kitchen. Clean physical facilities more frequently.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Bo rounds in hot holding measured 116-30F. TCS foods in hot holding shall measure 135F or above. CDI - Bo rounds discarded by PIC. Reduced to half credit due to improvement from last inspection. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cole slaw (43F) and American cheese (45F) were above 41F in small sandwich cooler. TCS foods in cold holding shall measure 41F or less. CDI - Cole slaw discarded and American cheese moved to freezer to cool. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some stacks of metal pans were stacked while still wet and were stored as clean. Allow utensils to adequately air dry before stacking. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw bacon stored on shelf above ready-to-eat foods in upright cooler. Do not store raw animal foods above ready-to-eat foods. CDI - PIC moved raw bacon to walk-in cooler. 0 pts. 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 Chicken in hot holding measured 119-140F. Green beans in hot holding measured 122F. TCS foods in hot holding shall measure at least 135F. CDI - PIC discarded items. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.11 Maintain equipment in good repair. Small sandwich cooler is not functioning and is not in use. Repair cooler. 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Some floor tiles are damaged in kitchen. 3-compartment sink needs to be resealed to the wall. 0 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage gravy not holding 135F and above. CDI PIC voluntarily discarded. Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in prep top to include ambient not holding 41F and below. Observed pooled egg in metal container in RIC holding above 41F. CDI PIC voluntarily discarded. Observed slice cheese and pimento cheese not holding in RIC of prep unit, RIC holding 41F and below. CDI PIC voluntarily discarded items. VR required for prep top. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked sausages from day before with no date mark. CDI PIC voluntarily date marked. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 0ppm quat concentration in sanitizer holding wiping clothes. CDI PIC changed out and tested sanitizer. Sanitizer tested 100 ppm .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up and residue on ice chute of drink machines out front. Observed debris and build up on bottom of reach in coolers and reach in freezers. More frequent cleaning required. 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 cracked tile throughout facility.

Repeat: 2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures. CDI, provided EH poster.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed sliced cheese stored underneath raw bacon. CDI. PIC placed cheese in another RIC in proper order. 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 ham holding below 135F. CDI PIC voluntarily discarded. Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed blanched fries being held out at room temperature for 1 hour with no TPHC procedures that were able to be located. CDI TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up and residue on soda machine nozzles underneath. More frequent cleaning is required.

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 heavy debris and build up underneath equipment, especially behind equipment. More frequent cleaning of these areas is needed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hash browns and fries holding below 135f. PIC voluntarily discarded. CDI 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed water at chicken breading stations holding above 41F. PIC voluntarily discarded. CDI Repeat 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date marking on container of pooled eggs. PIC placed date marking on container. CDI For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one food employee with out head covering. Was wearing one by end of inspection. CDI. Repeat

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed one dumpster without drain plug. Different issue from last inspection, not repeat, no escalation in points.

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 pimento cheese and opened commercial mayo holding above 41F in lowboy portion of flip top unit (see temperature chart). Ambient temperature of unit read 42F. - CDI - PIC moved TCS items to other refrigeration unit. Maintenance unit. Do not store TCS items in unit until repaired. Follow up visit required.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. - Pf - Observed no labels on any items being held on time throughout facility. PIC stated label machine was broken. Hand write labels until machine has been repaired. PIC hand labeled items being held on time. - VR - Verification visit required to ensure TPHC procedures are being properly followed. 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 - REPEAT - Observed employee cook a fresh batch of sausage and place sausage in container with old sausage at 9:30AM without discarding old sausage. Time label on sausage indicated it should have been discarded at 9:25AM. EHS informed PIC. PIC discarded old sausage and updated time label. - VR - Verification visit required.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed two employees handling food yet lacking hair restraints. Ensure all employees utilize hair restraints.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed clean dishes stacked wet. Allow dishes to air dry prior to stacking.

4-501.11 Maintain equipment in good repair. - Observed broken lowboy unit at biscuit area. No items observed stored in unit. Repair or replace unit.

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 food residue and debris on the interior of the reach-in freezer. Clean and increase cleaning frequency to maintain clean.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed wooden pallets stored in dumpster enclosure. PIC unaware of why pallets are there. Discard items.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed floors in need of cleaning throughout facility, including in the walk-in freezer. Observed black buildup on FRP board under biscuit station. Clean and increase cleaning frequency to maintain clean. Replace FRP board if unable to clean.

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 Employee observed washing hands for around 5 seconds. Scrub hands with soap for a minimum of 10 seconds while hand washing. CDI - Employee washed hands again. // 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Employee at drive-thru observed using hand to wipe nose and did not wash hands before making drinks or handling bags of food. CDI - Employee washed hands.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice machine has black buildup on shield. Clean ice machine more frequently. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Cole slaw measured 52F in walk-in cooler. PIC stated cole slaw was not prepared today and is unsure why it is warm. CDI - Cole slaw discarded. REPEAT

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 Blanched fries are held for 1 hour according to establishment’s written procedures. Blanched fries had time sticker of 9AM and still was being used at 10:05AM. CDI - Blanched fries discarded. 0 pts.

6-501.111 Keep the premises free of insects, rodents, and other pests. Flies observed in establishment. // 6-202.15 Protect outer openings of establishment from insect or rodent entry. Back door left open during inspection. Leave door closed to protect against pest entry.

3-307.11 Protect food from contamination sources not specifically noted by the code. Employee water bottle stored in the ice bin at drive thru. Do not store personal items in ice. CDI - Ice discarded around water bottle.

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. Clean beside soda machine, clean shelves throughout establishment, sides of cooking equipment. Clean areas more frequently. 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. Tile damage around drains on floor. Replace broken tiles. 0 pts.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed poor oversight of cold/hot holding of foods and ensuring equipment is working properly. PIC states establishment has been understaffed and there is conflict within establishment and upper management that is affecting day to day operations. EHS explained to PIC that active managerial control and monitoring of risk factors are still priority and proper oversight of operations must be done.

Repeat: 2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures. CDI, documents emailed.

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 sausage, chicken fillet’s, and chicken fillets hot holding below 135F. CDI, items discarded by PIC.

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 egg yolks, sliced tomato, lettuce, and cheese cold holding above 41F. Observed internal temperature of prep unit at 45F. CDI, items discarded. EHS advised PIC to place TCS items at prep unit on time until equipment is repaired. Verification required.

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

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

4-501.11 Maintain equipment in good repair. Observed prep cooler cold holding above 41F. Observed Steam well off due to not hot holding properly. Observed ice build up at interior of walk in freezer and behind fans. All equipment needs repair.

Repeat: 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed soiled interior of ice machine lid. Need cleaning.

5-205.15 Maintain a plumbing system in good repair. Observed leaking back flow prevention device at mop sink in back. Need repaired/replaced.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed soiled toilet at womens restroom. Need cleaning.

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

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures. CDI, EHS educated PIC.

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

Repeat: 4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of single use/singe service utensils stored on floor at outside dry storage. Items shall be stored 6 inches above the floor.

4-501.11 Maintain equipment in good repair. Observed walk in freezer door not closing properly and allowing ice to build up where air is escaping. Need repaired.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed pink build up on whit catch plate at ice machine. Observed soiled ice scoop holder. Need cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken coving tile near entrance to dry storage room. Need repaired. PIC states work order is already in place for repairs.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towel at the hand sink at the time of inspection. CDI. PIC replaced the paper towel.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed cell phones, ear phones, stored directly on prep surface where produce and prepped. CDI PIC removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed chicken, hash browns hot holding at temperatures below 135F. CDI. PIC voluntarily discarded.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed flies in the facility at them time of inspection.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing a wrist watch while working with food. CDI. Employee removed.

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 boxes containers stored on floor upfront. Needs to be removed. REPEAT.

4-501.11 Maintain equipment in good repair. Observed one of the hot bars, soda machine outside seating area, RI cooler in disrepair. 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. Observed build up on doors of RI and WI. Needs to be cleaned.

5-205.15 Maintain a plumbing system in good repair. Observed water leaking from the ice machine pipe. Needs to be repaired.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed tomatoes above ready to eat foods in walk in cooler. Observed ready to eat product in box with unwashed tomatoes. CDI - EHS instructed PIC to reorganize shelf to correct storage order.

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 coleslaw cooling in WIC with no change in temperature in 35 minutes. PIC stated she prepared product at 2 pm and placed it in walk in to cool down. CDI - Lid was removed and allowed to cool with air flow. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheese holding at 50F in flip top unit. CDI - Sliced cheese taken to walk in cooler to cool rapidly before cold holding. REPEAT. *Points kept at half due to improvement of cold holding at sandwich station*

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 pooled eggs held on time at grill without time stamp / timer. PIC stated she changes them out every 20 minutes based on company policy. CDI - PIC placed time stamp at holding spot. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed coleslaw densely packed in large plastic container with lid tightly closed. PIC stated she prepared product earlier and placed it in walk in to cool down. CDI - Lid was removed and allowed to cool with air flow. REPEAT.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC and female employee without hair restraint while handling food products.

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 sanitizer bucket with visible debris. Quat sanitizer holding <50 ppm.

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

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 tea containers stored on floor on walk in freezer.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout in tile throughout facility. REPEAT.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed tomatoes stored above ready to eat food in walk in cooler. CDI - PIC relocated tomatoes to correct order. REPEAT.

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 salads cooling in walk in cooler; salads with 1 degree temperature change in 40 minutes. CDI - EHS instructed PIC to uncovered salads and lay out onto single level to cool salads down. PIC began process.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pimento cheese, tomatoes, and sliced cheese holding 44F and above; see temp chart. PIC stated they were brought out to flip top about 1 hour prior. CDI - Tomatoes placed on ice, pimento and sliced cheese taken to walk in cooler to cool rapidly.

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 held on side counter at fry line, PIC stated they are held there no longer than an hour and a timer is usually provided. Observed no timer provided to indicate how long fries are held at room temperature. CDI - PIC placed timer at fry station.

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 tightly covered and stacked in walk in cooler. CDI - EHS instructed to uncover salads and lay out on single layer to allow cold air to flow around products.

6-202.16 Exterior Walls and Roofs, Protective Barrier - C Observed few flies in kitchen area.

4-501.11 Maintain equipment in good repair. Observed loose floor tiles inside walk in cooler. PIC stated he has made call to maintenance company to request repair. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning need inside flip top cooler and reach in freezer. Observed cleaning needed on the outside of food equipment in kitchen. 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 chipped/missing tile pieces by ice machine in back area. Observed low grout throughout tiling.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed tomatoes stored above ready to eat foods in walk in cooler. CDI - Employee reorganized to correct storage order.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on white shield inside ice machine. Increase cleaning frequency.

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 single use styrofoam cup without handle used as scoop in dry goods container. REPEAT. EHS recommended using scoop with handle to prevent contamination.

4-501.11 Maintain equipment in good repair. Observed threshold of walk in freezer in need of repair. Observed side wall of walk in cooler in need of repair. Replace/repair as necessary.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed inside of small flip top unit in need of repair.

3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P Observed manager touch cut tomato with bare hands in flip top unit to move to different container. CDI - EHS instructed manager to discard tomato due to bare hand contact.

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 salads cooling in flip top unit with no change in temperature in 20 minutes; see temp chart. CDI - Salads taken to walk in to cool rapidly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods in small flip top unit near steam wells holding above 41F during inspection. Observed liquid eggs holding in flip top unit at 74F. CDI - Liquid eggs flip top unit were voluntarily discarded. Observed cheese, country ham, and raw bacon holding above 45F in flip top unit. CDI - TCS foods in the bottom of flip top unit were sent to the walk in unit to cool to 41F. REPEAT. PIC was able to get cooler to 41F and EHS allowed foods to be placed back in flip top.

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 flip top unit with plastic lids tightly closed. Observed raw country ham used for immediate service cooling in flip top unit with plastic lid tightly closed. CDI - Lids removed from salads and country ham taken to walk in and uncovered to cool rapidly. REPEAT.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC, Matthew, handling/serving foods without hair restraint.

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 measuring cup used as scoop for rice with handle stored in dry product.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked on clean dish rack above 3 compartment sink. 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 a missing floor tile holding debris and water in can sink in back hallway. REPEAT.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels supplied at handsink in kitchen at beginning of inspection. CDI: Paper towels supplied.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage patties and chicken supremes holding below 135F during inspection. CDI: Both products voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods in small flip top unit near steam wells holding above 41F during inspection. Observed liquid eggs holding above 45F at grill with no ice bath. CDI: Liquid eggs and foods in the top of flip top unit were voluntarily discarded, and TCS foods in the bottom of flip top unit were sent to the walok in unit to cool to 41F. REPEAT. VERIFICATION REQUIRED within 10 days to determine compliance.

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 green beans cooling in a covered metal pan in wak in unit at a rate of 0F/minute. CDI: Beans vented and stirred to facilitate rapid cooling to 41F.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC wearing a plastic wristband during inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on prep table in biscuit prep area. CDI: Cloth placed in sanitizer.

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

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single use coffee cups at drink station with lip contact surface exposed to potential contamination, as well as take out trays with food contact surface facing up. CDI: Trays inverted. REPEAT.

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

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed a missing floor tile holding water in back hall near marinating equipment.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored at breading station. CDI: Drink removed from food prep area. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese at 53F and lettuce mix at 45F in flip top unit near hot holding area. CDI: Cheese discarded and lettuce sent to walk in unit for cooling. REPEAT.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups stored at register with lip contact surface exposed. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed several pieces of equipment with food buildup in need of cleaning.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored above food for restaurant in both walk in cooler and freezer. CDI: Drinks discarded.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employees at register area contacting fries with bare hands when placing them into bags after handling money. CDI: EHS had employees be more cognizant of how they handle RTE foods after dirtying hands at registers.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor buildup on ice machine in back of facility. CDI: PIC cleaned ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all items in the top of wrap station reading above 50F. PIC stated that unit was left open and likely lost temp as a result. CDI: All items placed on 4 hour TPHC to be discarded by 2:00. EHS recommend placing items on ice or using TPHC permanently.

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 blanched fries at fryer area. CDI: Fries labelled with discard time of 11:17 (2 hours).

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of chicken wings stored directly on the floor in back hallway. CDI: Chicken placed on cart.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee marinating chicken while wearing a watch.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored directly on the floor beneath registers.

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 take out boxesd stored food contact surface facing up, as well as single service cups at register stored with lip contact surface exposed. CDI: Boxes inverted and cups covered.

4-501.11 Maintain equipment in good repair. Observed damage to bottom left corner of walk in unit door. Repair damage to make surface 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 cracked and missing floor tiles in back of house near three compartment sink, as well as a leak from the ceiling near biscuit room.

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 PIC and another employee washing hands for less than 15 seconds. CDI: Instructed employees to wash hands a minimum 15 seconds and had them re-wash.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink at beginning of inspection. CDI: Paper towels supplied during inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies around office area and at breading area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor buildup on shelving in dry storage area.

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

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed black buildup along wall near three compartment sink backsplash. Clean or caulk to eliminate potential for mildew buildup.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification. -2-

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed one food employee enter the work space and begin taking payments and plating food without handwashing. Observed two food employees handle payments and go to plating or cooking food without handwashing first. When inspection began, there were two employees present, so EHS discussed with PIC how to ensure hand cleanliness when short staffed. CDI - PIC instructed handwashing and reminded employees when to wash hands. -2-

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 times incorrect on fries in service at the beginning of the inspection. CDI - PIC voluntarily discarded and refilled and started time procedure with freshly blanched fries. -1-

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed one stack of unwrapped American cheese slices in the walk in cooler on the shelf. -0-

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 food while wearing bracelet and without hair restraint. -.5- REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed leak at the 3-comp sink faucet and at the can wash hose bib. REPEAT -1-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open. -0-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged and missing floor tiles under and around the 3-comp sink. 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 the floor under the 3-comp sink. REPEAT -1-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed the 3-comp sink with utensils in the sanitizer vat at 0 ppm QUAT. EHS tested the dispenser and it the concentration was at 200 ppm QUAT. CDI- PIC was informed of the violation and EHS instructed for the utensils to be re-washed.

6-501.111 Keep the premises free of insects, rodents, and other pests.- Observed flies throughout the facility. Ensure the facility is using a pest control management company to address the issue.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.- Observed an employee preparing chicken and fries without a hair cover. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.- Observed an employee wearing a bracelet while cooking fries and chicken.

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 a handle of a scoop inside of the flour container. PIC placed the handle out of the product.

4-501.11 Maintain equipment in good repair.- Observed several cold holding units with split gaskets. Replace.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- REPEAT- Observed food debris up on cold holding equipment and inside of the gaskets of this equipment. Also observed food residue and grease build up on all cookline equipment.

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

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. -REPEAT- Observed cracked and detached tile on the floor near the walk in and inside of the walk in. 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 hard to reach areas in need of cleaning do to food debris build. Hard to reach areas are underneath ad behind all equipment.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 sec, rinse, and dry without recontaminating hands. -P -Repeat- Observed a food employee handwash that was less than 15 seconds long. All other hand washes were sufficient. Ensure all employees effectivly wash their hands for at least 15 seconds. CDI: employee was educated on proper hand washing procedures.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. -Repeat- Observed build-up in the ice machine and on the drive thru ice cooler shield. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few dishes stored as clean with debris left on them. CDI: dishes were placed on dirty side to be washed. Clean ice machine and ice shield.

& to 4-903.11(A) Store single-use and single-service articles to prevent contamination. Observed single-service article storage containers with debris in need of cleaning throughout facility.

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

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

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed a cracked floor tile by the 3 compartment sink with standing water. Repair tile.

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 0pts- Observed employee wash hands for 5 secs. CDI- EHS instructed employee to re-wash hands for 15 secs before returning to work.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P REPEAT 3 pts- Observed 2 buckets of sanitizer at 50 ppm QUAT. CDI- EHS instructed employees to change sanitizer and measured at 150 ppm QUAT. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink build up in ice machine. Clean as needed to prevent build up.

d4-501.11 Maintain equipment in good repair. REPEAT 1pt- Observed several gaskets in need of repair or replacement on reach in cooler and walk in. Observed broken handle on hot hold drawer 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. REPEAT 0pts- Observed minor food debris build up in the walk in cooler and freezer. Observed grease build up on cook line. CLEAN!

5-205.15 Maintain a plumbing system in good repair. 0pts - Observed a leak in the can wash faucet. Repair.

2-401.11 (A) Cover and store employee drinks to prevent contamination of food or utensils. Observed open candy stored on shelf over biscuit station. CDI - PIC moved this candy. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed two sanitizer buckets with quat sanitizer reading 50 ppm. CDI - PIC instructed employee to refill with the proper concentration sanitizer solution. -1.5-

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 food employee wearing artificial nails with acrylic polish plating food for the front line customers. CDI - PIC instructed runner to plate food or employee to wear gloves. REPEAT -1- 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee plating food without wearing a hair restraint. CDI - PIC instructed employee to wear visor.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths on the prep tables and on shelf under the front counter. Keep these in sanitizer between uses. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans on the shelf over the 3-comp sink. REPEAT -1-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed tea jugs stored on the floor in the walk in cooler. CDI - PIC moved to top shelf, the normal storage space. REPEAT -1- 4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed lip area of coffee cups exposed at the drive thru drink station. CDI - PIC pulled the plastic sheath up over the lip area.

4-501.11 Maintain equipment in good repair. Observed loose handle on the warmer drawer, missing handle on the drink station counter at the front line, a cracked cabinet top in the same area and the floor of the walk in cooler with cracked tiles. Repair these. REPEAT -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the underside of the walk in shelving. Clean. -0-

6-303.11 Intensity-Lighting - C Maintain adequate lighting in all required areas. Observed both bulbs missing under the hood in the biscuit station. Replace these bulbs. REPEAT -1- 6-501.110 Using Dressing Rooms and Lockers - C Store employee items in a manner that they do not contaminate facility items. Observed employee cell phone on the make table at the beginning of the inspection. Keep away from facility items and in an employee area.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottles of dressing and oil at the food prep line. Label these with the common name of the items. -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 several employees plating food while wearing fingernail polish without wearing gloves. CDI - PIC instructed glove use. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed manager plating food with a diamond ring present and not wearing gloves. CDI - Employee removed ring. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed manager enter kitchen and begin plating food without wearing a hair restraint. Wear effective hair restraint while plating or cooking food. -.5- REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans over 3-comp sink. Separate and allow to air dry using pyramid stacking or other method. -1- REPEAT

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed tea jugs and other single use items stored on the floor in the outside storage closet. Keep these off the floor at least six inches high. -.5-

4-501.11 Maintain equipment in good repair. Observed rusty shelving in the walk in cooler and in dry storage. Repair or replace these. Observed pitted sink faucets in both restrooms. Replace these so that they are smooth and easily cleanable. -0-

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed soiled toilet and heavy urine odor in the men's restroom. Clean. -0-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed door frames and counters with unsealed gaps near the bottom. Seal these. Observed rusty vent covers in the kitchen. Repair or replace these. 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 dust buildup on vents throughout the facility. Clean these. REPEAT -.5-

6-303.11 Intensity-Lighting - C Observed one light out under a hood that only has two lights. Replace. -.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all cold holding items in pre cooler beside stove at 50-56F. Unit is not functioning properly. CDI - Maintenance request submitted at the time of inspection. Discontinue using this cooler until serviced and proper function verified. VR required no later than 11/20/2015. REPEAT -3-

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 sliced tomatoes prepared in mid-morning around 10 AM at 56F. Tomatoes were not cooled before placing in prep cooler. CDI - PIC reminded not to cool TCS foods in prep cooler. Use walk in cooler. -1- REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee without hair restraint dispensing food. Use effective hair restraints while dispensing food. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans over 3-comp sink. Use pyramid stacking or similar technique to facilitate air drying. -1- REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed bottom of prep cooler in drive thru, shelving, and door gaskets in need of cleaning. -0- REPEAT

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 dust buildup on vents and walls near the ceiling throughout the facility. Clean. -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 rusty buildup on vent covers in kitchen. Either resurface or replace these, making them smooth and easily cleanable.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 1 employee drink on prep counter when inspection began. CDI-Drink was removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sliced cheese, sliced tomatoes, and cut lettuce in prep unit top above 45 F (see temp chart) Interior of prep unit was checked to be 65 F. CDI-Items were voluntarily discarded. A maintenance call will be made to repair unit, facility will use time as a public health control (TPHC) until unit is repaired. VR required. Will return next week to ensure unit is properly maintaining temperature.

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 facility using TPHC for blanched fries. During beginning of inspection, time was not noted on blanched fries being held on TPHC. CDI-time was written on fry pan. Also, observed no TPHC written procedures in facility. CDI-PIC retained copy from another Bojangles branch.

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 walk in at 52 F, covered. Salads had been cooling for 2-3 hours. CDI-Lids were removed from salads and rechecked after 20 minutes to be down to 35 F.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean pans stacked together wet, above three compartment sink. CDI-Items were unstacked to air dry completely. Repeat.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed multiple gaskets around facility to have food debris in them. Also, observed drink machines to have black build up behind and around drink nozzle covers. 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 multiple ceiling fan vent covers to be dusty and walls of facility to have dust/build up. Clean.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Mold build up beverage dispeners/ covers at drive through dispensers and tea urn nozzle, and upper back sides of in -counter ice bin. Mold build on beverage dispensers/ covers at front self service beverage dispensers and tea urn nozzles. Cleaning is needed. Operator Chevone Falls was advised of return visit by 4/16/2015 to check for cleaning of all.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Four squeeze bottles dressing/ sauce at back prep area not labeled. CDI- verbal correction to label all.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Pans at back prep area stacked tightly while wet, covers for fryers stored directly on the floor. CDI- verbal correction.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Single service bowls in the back storage area not protected during storage. CDI- storage corrected. No back cover/ alternate protection on cups dispenser at drive through cups dispenser. CDI- verbal correction.

Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floor tiles around drain in ware washing area are cracked. Replace/ repair.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf: Observed fries pans labeled with expired times upon entry. Observed employee adding new batches of fries to pans already containing labeled TPHC fries. CDI discard.

3-401.13 Cook fruits and vegetables to a minimum of 135F when the food will be moved to hot holding. -Pf: Observed dirty rice going into hot holding equipment 124 F. PIC voluntarily discarded.

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 floors in need of more frequent cleaning under and behind equipment.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: TCS foods shall be held at 45 F or below. Found milk and slaw in reach-in cooler at drive thru window above 45 F. See temperature chart. All TCS food in cooler discarded voluntarily. Do not use equipment until serviced and able to hold foods at 45 F or below. Verification visit needed.

4-501.11 Good Repair and Proper Adjustment-Equipment - C: Maintain equipment in good repair. Observed reach-in cooler at drive thru window with ambient temperature of 62 F. Observed door gaskets of some coolers splitting.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Observed cracked and broken tiles in kitchen.6-501.12 Cleaning, Frequency and Restrictions - C: More frequent cleaning of floors needed, especially behind and under equipment, and in tight corners.

3-501.19 Time as a Public Health Control - P,PF: when holding food on time, promptly dispose of food that has timed out. Promptly label batches of TCS foods held on time with expiration times. Found blanched fries with expired time for holding. Found pan of fries with no time marking at all. CDI- all fries discarded.

4-302.14 Sanitizing Solutions, Testing Devices - PF: Do not use damaged sanitizer test strips. Observed quat strips that had gotten wet and were faded. Failed to give a discernible reading when used. CDI- Saw oreder form that strips were on order and expected ato arrive today.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C: Store employees personal items, including food in designated areas. Observed keys on surface near hot food.

3-501.19 Time as a Public Health Control - P,PF: Follow written procedures for holding foods on time instead of temperature. Observed various hot foods such a chicken grilled, sausage, eggs, pork chop held for 30 minutes according to procedures. Discard times listed as 11:30 AM at 10:45 AM. Observed hot foods such as Bo Rounds with discard times prior to 11:00 AM stiil in holding past 11:00 AM.

Eqipment shall be maintained in good repair. Observed can wash hose with pinhole leaking water. Faucet at can wash leaking in at several points.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Observed detaching wall base tiles, cracked floor tiles in kitchen, floor in need of re-grouting in some area.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Date mark large bulk containers of cole slaw with date container is opened. Observed container opened previous day with no date marking. CDI- discussion. For portioned cole slaw from open container, date on portioned containers shall be the date the original container was opened. Date container opened shall be DAY ONE.

3-501.19 Time as a Public Health Control: Follow written procedures for holding blanched fries on time. Observed two pans of fries with incorrect times on them upon entry. CDI- discard.

. 6-201.11 Floors, Walls and Ceilings-Cleanability: Observed cracked and broken base and floor tiles in kitchen. Replace to make surface smooth and cleanable.