BOJANGLES #1128

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed tender on front line holding below 135F. CDI- Discarded. -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 Observed liquid eggs on ice holding above 41F. CDI- Eggs discarded and replaced. Manager trained employees on placing eggs down in ice. 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 no time stamp for fries on TPHC. CDI- Fries discarded and replaced-made with time stamp.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knives stored in the back of the prep top unit. Area needs to be cleaned. Store knives in a clean area.

4-501.11 Maintain equipment in good repair. Observed minor metal damage on walk in cooler door. 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 shelf at hot line, hot case, hot drawers, cold drawers, around equipment and chicken area in need of cleaning. -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 broken flooring at mop sink near floor drain. REPEAT

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed back handsink near 3-comp with cold water faucet broken. Sink was at 132F which is an imminent burn hazard. PIC had placed a work order and checked on it while EHS was on site. Maintenance is due to come tomorrow to fix the sink. VERIFICATION REQUIRED within 10 days to ensure water is not a burn hazard.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several pans stored as clean with food debris and grease build up on food contact surfaces. CDI: Pans removed to sink for cleaning. EHS reminded PIC about using hot water and changing the wash water frequently to ensure grease/film is cut from the dishes prior to sanitizing. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed bo-rounds hot held at 130F. CDI: Product voluntarily discarded. New bo-rounds made and cooked to 152F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed wet stacked pans stored as clean. See #16. Pans moved to be re-washed.

4-501.11 Maintain equipment in good repair. Observed split gaskets on the prep top cooler and biscuit station reach in cooler. Observed minor metal damage on walk in cooler door. 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed handsink near prep coolers in need of resealing to splash guard.

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 cleaning needed to shelves where clean dishes are stored and harder to reach areas such as around where sauces are stored at the drive thru, near handsink, on shelves, and gaskets of coolers.

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 general cleaning needed to flooring throughout kitchen, particularly focusing on under and around equipment where there is heavy build up. 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 broken/peeling section near drain in mop sink. Make area smooth and easily cleanable.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC not have copy of certified food protection manager certification available during time of inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. Observed food employee wash hands and turn off knobs with bare hands. CDI, EHS educated food employee on proper handwashing procedure and employee hands were properly rewashed. 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 .

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 minor cleaning needed to non food contact surfaces within kitchen to include shelving on main prep line.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids opened during time of inspection. -General comment.

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 general cleaning needed to flooring throughout kitchen.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee sweeping the floor and then return to food prep without washing hands. -CDI- EHS educated food employee on when to wash and food employee washed hands. 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 two food employees wash hands for less than 20 seconds. -CDI- EHS educated food employees on when to wash and both food employees properly rewashed hands. 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 . -0-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed box of unwashed tomatoes stored over RTE Mac and cheese in WIC. -CDI- PIC corrected storage order. -0- 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 food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. Per PIC, some dishes were not in use. EHS recommended that any dishes not in use be stored as clean or stored away. -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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. -P.- Observed food employee use thermometer and store it away without properly cleaning. -CDI- EHS educated food employee on ensuring thermometer is cleaned before use and storage and food employee cleaned thermometer. 4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning. -P- Observed food employee wash and rinse cutting board without following a sanitizing step. -CDI- EHS educated food employee on ensuring to follow a proper sanitizing step and food employee properly sanitized items. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed items hot holding below 135F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. -1.5- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in lowboy at FOH above 41F. Observed ambient air at 40F. Observed items in prep unit above 41F. Observed ambient air at 50F. Refer to temperature chart. Observed liquid pasteurized eggs at grill line above 41F. -CDI- Per PIC, items in lowboy had been in unit for less than 3 hours. PIC placed items from lowboy back in WIC to cool back down and voluntarily discarded other items. **3 DAY VERIFICATION REQUIRED** **FACILITY TO USE TPHC FOR PREP UNIT UNTIL REPAIRS CAN BE MADE** **-1.5- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf- Observed chicken thawing in prep sink with no running water. -CDI- PIC started running water in sink below 70F. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with no protective head covering. -0-

4-501.11 Maintain equipment in good repair. Observed broken hot water foot pump lever at handsink at FOH. Facility not able to access hot water at this handsink. Repair. -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 food buildup on fronts and sides of equipment especially biscuit oven and small hot holding unit. Observed food debris and buildup on interior surfaces of some RI units. Observed water pooling in prep unit. Observed greasy residue on exterior surfaces of some equipment like drawer handles. Observed black and grey growth on NFCS of consumer self-serve drink machine. Increased and more thorough cleaning frequency recommended. **REPEAT** -0.5-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing floor pieces in can wash area. 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 food splash on some walls. Observed debris on floors of WIF. Observed floors beneath consumer soda machine area with soda buildup containing yellow growth. Increased and more thorough cleaning frequency recommended. -0-

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed in RIC two open bags of raw breaded chicken tenderloins stored over open bag of French fires and open box of raw sausage patties, CDI -PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed brown/black build up on walls and door of interior ice machine. increase frequency of cleaning. 4-602.11 (A) (1) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, before each use with a different type of raw animal food. P Observed clean pieces of equipment stored clean with visible food debris still attached. CDI -PIC moved two metal dough cutters and one metal whisk back to wash compartment. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies throughout kitchen and back storage area. Increase frequency of pest control and general cleaning of areas.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloths stored on prep tables throughout kitchen area. CDI - PIC voluntarily discarded wiping cloths.

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 RIC with water pooling and food debris on the lower shelf. Increase frequency of cleaning and placing boxes on wired shelves. 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 storage rack above 3-comp-sink with food/debris build up where clean utensils/equipment are stored.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand washing sink without paper towels. CDI - PIC was able to provide paper towels.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed mold growth on tomatoes inside walk in cooler. CDI - PIC voluntarily discarded box of tomatoes.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed brown/black build up on walls of interior ice machine. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed customer beverage station ice shoot with black build up.

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 container of cooked pork chops at steamtable without any time stamp. CDI - PIC discarded container of pork chops.

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 two pesticide aerosol spray cans for residential use only. CDI - PIC removed both spray from facility.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed three employees working with food without any form of hair covered. CDI - PIC gave out hairnets to food employees.

REPEAT-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 dry wiping cloths with heavy food debris and build up stored between batter station and cold holding unit also under grill area. CDI - PIC discarded heavily soiled wiping cloths.

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 open box of single service cups stored on the floor. CDI - PIC removed box off the floor.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed hand washing sink loose to touch that needs to be resealed to wall.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed outside dumpster without drain plug. CDI - PIC placed order for drain plug.

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 heavy grease build up on the floors near and underneath fryer station and in-between grill area. Increase frequency of cleaning.

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 washing hands for less than 20 seconds without any soap and still had raw chicken batter on forearms. PIC instructed food employee to rewash hands properly. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee changing heavily soiled gloves without washing hands in-between donning on new gloves and went to continue working with food. CDI - PIC was able to intervene and instructed employee to wash hands before donning on new gloves. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee handling wired headphones with soiled gloves and preparing food without washing hands.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed fully cooked crispy chicken bites below 165*F. CDI - PIC placed basket of crispy chicken bites back inside fryer for cooking. Reheated chicken beats reached 198*F-201*F and went into hot holding unit. PIC also gave food employee thermometer to ensure all chicken is fully cooked.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced American cheese, open block of American cheese and liquid egg above 41*F in low boy cooler. CDI - PIC discarded food and mention that low boy cooler may not be functioning properly. 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 .

3-501.18 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 container of home made ranch dressing with no date marking or label in walk in cooler. PIC was unsure of when ranch was made and decarded container of home made ranch. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout kitchen and dining room area. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door to kitchen with visible light coming through gaps along the sides of the door.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a few in-use wet wiping cloths stored on top of prep tops throughout kitchen. CDI - PIC discarded wet wiping cloths. 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 a few debris and soiled cloths stored between batter station and cold holding unit. CDI - PIC discarded cloths.

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 plastic scoop inside flour bin with handle submerged in flour inside walk in cooler. CDI - PIC took scoop to 3-comp-sink. 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 plastic scoop inside flour mix bin with handle submerged in flour mix inside walk in cooler. CDI - PIC took scoop to 3-comp-sink. 3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed in-use ice scoop being stored on soiled rack near ice machine. CDI - PIC moved ice scoop to 3-comp-sink.

4-501.11 Maintain equipment in good repair. Observed low boy cooler with ambient air of 45*F. CDI - PIC removed all TCS items from low boy cooler to walk in cooler and discarded food that was above 41*F. PIC will call for repairs.

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 stored clean food containers with sticker and sticker residue still attached.

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 two ceiling vents with heavy dust and debris build up. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed grease and food build up around cooking equipment. General cleaning needed throughout kitchen area to help minimize insects and food build up.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed heavily soiled scoop handles inside flour bins. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.Observed two large flour bins with food built on on lids and around the container.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few small roaches near back door and 3-comp-sink. EHS advised PIC to call pest control company for more frequent maintenance of premises. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rear metal door to kitchen with visible light coming through gaps on lower part of the door. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. a few dead roaches near fry and grill area.

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

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 a few heavily soiled cloths stored directly on prep tables.

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 blue plastic ice scoop stored with handle submerged in ice near pick up window. 3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed large ice scoop stored directly on top of rusted shelvingne ar ice machine.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of single service cups stored directly on floor and being used to hold food trays near 3-comp-sink. 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 box of cup trays stored directly on floor near rear door.

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 general cleaning needed throughout kitchen area and hard ro reach areas to minimize insects and food build up.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal shirt stored directly on top of boxes of bread. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal phone stored directly on top of condiment tray near hand washing sink. 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 soiled hood filters in need of cleaning.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed in-use bucket with cloth/sanitizer measuring less than 50ppm. CDI-PIC discarded liquid and refilled from 3-comp-sink which measured above 200PPM. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed two large clear food containers with sticker residue still on and food debris inside. CDI-PIC moved items to 3-comp-sink to be rewashed.

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 four in-use heavily soiled wiping cloths with built up food debris.

4-501.11 Maintain equipment in good repair. Observed walk in cooler with water accumulating on floor near door. PIC is fully aware and is waiting for repairs.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone and earbuds on top of prep table near grill.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employees dumping ice in hand sink. CDI. Education was provided on the uses of hand sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed build up on cutting board in the prep area and also on soda nozzles. CDI. PIC voluntarily discarded the board and cleaned the nozzles. 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 .

4-501.11 Maintain equipment in good repair. Observed water leaks on the floor from WI cooler. Needs to be repaired. 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 general cleaning needed on all equipment in the facility. Repeat ***improvement from last time

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed one of the dumpsters missing drain plugs.

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 on hood in the kitchen area.

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

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employee touch his ear plugs and went directly to food prep without washing hands. CDI. Employee washed hands

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roaches through out the facility.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored directly on prep table. CDI. PIC removed.

4-501.11 Maintain equipment in good repair. Observed water leaks on the floor from WI cooler. Needs to be repaired. 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 build up on shelves in WI, equipments, RI and WI doors and non food contact part of the soda machine. Needs to be cleaned.

5-501.17 Provide a covered waste bin in female restrooms. Observed female restroom with no covered bin. Needs to have one.

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 on floors under cooking equipment in the kitchen area. Also observed standing water on the floors in the kitchen area. Needs to be cleaned. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed build up on cutting board in the prep area. CDI. PIC ordered new ones. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed containers of chicken spices without a label. CDI. PIC labelled. 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 single use cups stored directly on the floor in the dry storage area. PIC indicated that they were brought in not long ago.

4-501.11 Maintain equipment in good repair. Observed water leaks on the floor from WI cooler. Needs to be repaired.

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 on vents, ceilings, in the kitchen area. Needs to be cleaned. REPEAT. Repeat

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

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 procedure for responding to vomiting or diarrheal events. CDI. provided PIC with one.

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 cheese in prep unit and RI, cold holding at temperatures above 41F. CDI. PIC Voluntarily discarded.

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

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 containers of chicken spices without a label. CDI. PIC labelled. Repeat. ***improvement from last time.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of nuggets stored directly on the floor in the WI cooler. Needs to be removed.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored directly on prep table. CDI. PIC removed. 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 build up on shelves in WI, equipments, RI and WI doors and non food contact part of the soda machine. Needs to be cleaned.

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 on vents, ceilings, in the kitchen area. Needs to be cleaned. REPEAT.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed employee wash hands and turn the nozzle off with barehands. CDI. Employee rewashed hands.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed active dish washing and sanitizing at solution with 0ppm concentration of sanitizer at 3comp sink. CDI. PIC manually added the sanitizer and called for repairs.

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 containers of chicken spices without a label. CDI. PIC labelled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored directly on prep table and also in solution with 0ppm sanitizer concentration. CDI. PIC replaced the solution.

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 on vents, ceilings, floors in the kitchen area. Needs to be cleaned. 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 missing ceiling tiles and also damaged ceiling covers. Needs to be repaired. Repeat.

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 lettuce, tomatoes, cheese, cold holding in prep unit at temperatures above 41F. CDI. PIC Voluntarily discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed a box of nuggets stored directly on the floor in the WI cooler. Needs to be removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes in the clean dish area. CDI. PIC removed and cleaned the dishes.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on shelves, equipments, RI and WI doors and non food contact part of the soda machine. Needs to be cleaned. 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 build up on vents, ceilings, floors in the kitchen area. Needs to be cleaned. REPEAT.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed chicken stored directly on flour bags with leaks on the flour. CDI. PIC removed.

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 containers of chicken spices without a label. CDI. PIC labelled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored directly on prep table.

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 WI handles, RI units, shelves, cooking lines. Needs to be cleaned. REPEAT

5-501.17 Provide a covered waste bin in female restrooms. Observed female restroom with no covered bin. Needs to have one. REPEAT.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened dumpster outside. Needs to be covered at all times.

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 on floors, walls, ceiling and vents in the facility. Needs to be cleaned.

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 no certified food protection manager in the facility at the time of inspection.

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 procedure for responding to vomiting or diarrheal events. CDI. provided PIC with one.

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

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed chicken stored directly on flour bags with leaks on the flour. CDI. PIC removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cheese in prep unit, lettuce nd beans in WI, cold holding at temperatures above 41F. CDI. PIC voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed lettuce and beans in the WI from previous day without date mark. CDI. PIC voluntarily discarded.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed no thermometer in the facility at the time of inspection, Will be back to check on it in 3days. REPEAT

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

4-501.11 Maintain equipment in good repair. Observed water leaks on the floor from RI and WI cooler. Needs to be repaired.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no testing kits for measuring sanitizer concentration in the facility. Will be back in 3days to check on the kit.

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 WI handles, RI units, Ice machine, shelves, cooking lines. Needs to be cleaned. REPEAT

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom. Needs to have one.

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 on floors, walls, ceiling and vents in the facility. Needs to be cleaned.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee bag and drink stored directly by customer food.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed opened employee drinks in the front end of the kitchen. Needs to be removed. 2-401.11 Eating, Drinking, or Using Tobacco - C. Observed employee drinking in the kitchen area while prepping food.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed sausage patties, ham stored under 135 F. PIC voluntarily discarded. REPEAT

7-201.11 Store toxic materials to avoid contamination. -P. Observed a container of multiuse cleaner stored directly on prep area. CDI. PIC removed.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no working thermometer in the facility at the time of inspection. CDI. PIC later provided one.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed containers of chicken spices without labels on them. Needs to be labelled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of frozen chicken stored directly on the floor in the work in freezer. CDI. PIC removed.

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 WI handles. Needs to be cleaned.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed sausage patties stored under 135 F. PIC stated that patties were cooked a half hour ago. CDI- patties were reheated to above 165 F. REPEAT. (Half points due to improvements)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items in prep cooler (pimento cheese, shredded cheese, sliced tomatoes, and sliced lettuce) were stored above 41 F. PIC stated that items were placed in cooler an hour ago. CDI- Items were placed in walk-in cooler and allowed to chill. REPEAT (full points)

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 tossed salads cooling while covered and stacked on top of each other. Observed coleslaw cooling while tightly covered. CDI- Tossed salads and coleslaw were uncovered, stacked on one level, and allowed to properly chill.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one box of food items stored on floor of walk-in freezer. CDI- Box was placed on shelf.

4-501.11 Maintain equipment in good repair. Observed temperature reading of prep cooler was 60 F during time of inspection. VR- facility has up to ten days to repair prep unit. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep grooves and stains that resembled mildew on cutting board at prep station.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean fryers, grill, exterior of refrigeration units, and shelving in kitchen area. Clean dust from fan screens and shelving in walk-in cooler.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean dust from a/c vent screens in ceiling of kitchen area.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed active washing of dishes with sanitizer concentration at 30ppm. CDI. PIC diluted the sanitizer to right concentration and rewashed the dishes.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. REPEAT. Observed grilled chicken hot holding in front at 128F. CDI. PIC voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cheese, salad, cold holding in RI at temperatures above 41F. CDI. PIC voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed cheese, in RI and beans in WI with no date mark on them. CDI. PIC date marked them. ** All other food stuffs were properly date marked.

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 drink covers stored directly on the floor in the dry storage area. CDI. PIC lifted above the floor.

4-501.11 Maintain equipment in good repair. REPEAT. Observed damaged RI door handle in the food prep area. Needs to be repaired.

2-401.11 Eating, Drinking, or Using Tobacco - C Observed employee drinking his personal drink over his station. CDI- drink was discarded.

2-301.14 When to Wash - P Observed employee using sanitizer as a means of handwashing when handling customer money. Employee then switched to handle food without a handwash. CDI- Employee was corrected and washed hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee dump personal drink in the handsink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed bo-rounds in the hot holding area at the front holding at 127F. CDI- Bo-rounds were discarded.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed QUAT sanitizer dispenser not working.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for the chlorine sanitizer. Quat dispenser is not not functioning so chlorine packs are being used instead. -REPEAT -VR

5-203.14 Backflow Prevention Device, When Required - P Observed no backflow preventer on the can wash.Can wash has V thread hose connection but no backflow for the connector on the actual V thread. -VR

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee clothing Jackets/ bags on top os single service items. CDI- Items were revomed.

2-103.11 (M) Person in Charge-Duties - PF. 2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF. Observed no adequate employee health policy in place. CDI, EHS informed PIC and employees on the 5 reportable illnesses and symptoms. EHS also left facility a handout that describes the illnesses and symptoms and advised PIC to go over the information on the posture frequently.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed box of unwashed lemons stored over ready-to-eat salads in walk in cooler. CDI, box of lemons was removed from over ready-to-eat salads. EHS also left facility a handout that details proper storage order in the walk in cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed liquid eggs cold holding at 53F. CDI, liquid eggs were voluntarily discarded. Observed sliced tomatoes and shredded cheese cold holding at 42F. CDI, sliced tomatoes and shredded cheese were placed on time as a public health control. By the conclusion of inspection both sliced tomatoes and shredded cheese had been used. REPEAT VIOLATION.

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 written documents for food items kept on TPHC. Facility did have food items kept on time during time of inspection marked. Per discussion with PIC hot foods kept on TPHC are kept for a maximum of 20 minutes. EHS deemed that facility is using TPHC for quality and not safety as the hot foods never drop below 135F and if it does the facility discards the food. However, cold TCS foods in flip top are kept on time and facility has no written procedure for those food items (sliced tomatoes, shredded cheese, cut lettuce). CDI, EHS emailed and printed facility a template for cold items kept on TPHC. REPEAT VIOLATION.

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 container kept near drink machine at 0ppm of chlorine.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed facility with quat test strips instead of chlorine test strips for chlorine based sanitizer. CDI, EHS left facility with test strips and PIC stated that facility will inquire chlorine based test strips immediately.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster sliding doors opened during time of inspection. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed litter accumulation around dumpster area. Clean.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed raw chicken tenders cooked to 112-120F. CDI- Tenders were reheated to 180F.

Repeat Violation. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P In flip top unit observed tomatoes-68F, lettuce-70F, and egg yolk-48F. PIC stated items were prepared this morning and had been in the unit since 5am. CDI- Items were voluntarily discarded. Issue with breaker where unit was plugged into. Flip top unit was plugged into a different outlet.

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 At start of inspection observed no time stamps on majority of food on front line. CDI-Times were added.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed liquid egg product in an ice bath that had melted and was no longer cold holding. Items discarded, new ice and product provided.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed employee jackets stored on top of single use item boxes. Jackets moved by PIC.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in the clean dish area heavily scarred and in need of replacing 4-501.11 Maintain equipment in good repair. Observed slight rust/damage on prep area equipment and coolers.

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

5-205.15 Maintain a plumbing system in good repair. Observed slow draining handsink in the rear of the facility. Sink is still accessible for handwashing.

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 residue accumulation on fixtures and hvac vent covers throughout the kitchen area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed grease residue build-up on plastic pans and lids stored as clean. CDI by discard by PIC.

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

4-501.11 Maintain equipment in good repair. observed broken wires on fryer basket. CDI discarded by PIC.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris build-up in upright freezer. observed dust and grease build-up on storage racks.

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 mold and dust build-up on HVAC vents in kitchen.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed displaced light shields in kitchen. observed broken light shield in walk-in freezer.

5-205.11 Maintain access to handsinks. Handsink in kitchen has bad leak, is not in use. Needs repair. Will follow up that sink is repaired.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a number of pans and container lids stored as clean with food debris and residue on them. Dirty items placed in dish sink and rewashed. Chicken marinater drum observed dirty with a few bits of raw chicken particles inside drum. CDI- Drum re-cleaned. Can opener needs better cleaning. CDI- Can opener placed in dish area for re-cleaning. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed bucket of sanitizer reading 0 ppm. CDI- Sanitizer provided at proper strength.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a few sausages in steam table at 116 degrees. CDI- PIC voluntarily disposed of sausages. Observed Bo rounds in service window at 122 degrees. CDI- Bo rounds disposed of by PIC.

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 open bag of lettuce in prep cooler not date marked, unknown when bag was opened. CDI- PIC disposed of lettuce.

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a few instances of boxed single service items stored on floor in walk in cooler, in kitchen, and by single service items storage area. Items stored off the floor.

4-501.11 Maintain equipment in good repair. Stand up freezer has a lot of ice build up, may be leaking. Have freezer serviced.

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 racks inside stand up 2 door fridge, and walk in cooler. Observed drawer cooler under grill needing better cleaning inside behind/ under drawers.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored at drive thru prep table next to to go bags and on dry good shelf next to bags of sugar.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a pan of chicken stored under heat lamp of food window at 115 degrees, PIC said they had been cooked 45 minutes earlier. If difficulty maintaining chicken temperatures under this heat lamp, TPHC could be used. CDI- PIC voluntarily disposed of chicken.

7-201.11 Store toxic materials to avoid contamination. -P Observed bottle of degreaser stored next to pan of fries on prep table and spray bottle of stainless steel polisher stored directly above single service items on storage rack. CDI- Bottles moved to chemical storage area.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed prep cooler with no air thermometer inside and drawer cooler with broken outside thermometer display, needs an air thermometer or repair thermometer display.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets on drawer cooler under grill needing cleaning of build up. Observed walls of biscuit area reach in cooler with build up inside, needing cleaning.

2-301.14 Wash hands after activities that contaminate them. -P Observed gloved employee picke up biscuit from floor put in hand, dispose of biscuit, then handle 3 other biscuits without washing hands and changing gloves. CDI- Employee disposed of handled biscuits.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a number of dishes stored with food and food residue on the outsides, dishes had not been thoroughly/ properly washed. CDI- PIC moved dishes to dish sink for re-washing.

\3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a pan of chicken on serving line and a pan of chicken at back up warming window that were 117-120 degrees. CDI- Both pans of chicken disposed of. Observed steam table holding smoked sausage and sausage patties at 118-122 degrees and chicken breast ast 125. CDI- PIC disposed of sausages and chicken. Have warming windows checked to ensure they are heating properly,

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed fridge cold holding all TCS Foods at 48 including liquid eggs, and smoked sausages. CDI- PIC moved foods to walk in cooler to chill. Waited 30 min and fridge did not get colder. PIC will have fridge serviced. Will follow up within 10 days that fridge is properly working.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Observed open package of sauce stored in fridge with condensation dripping onto it. CDI- Sauce disposed of. Observed condensation leaking into box of packaged chicken seasoning, all packages appeared to be wholesome. CDI- PIC washed off packages chicken seasoning.

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

4-501.11 Maintain equipment in good repair. Observed malfunctioning fridge, walk in chicken cooler, and small prep cooler all with accumulations of condensation. Have units serviced as needed to correct problem.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed both walk in coolers with a lot of flour build up on various racks, need cleaning. Observed gaskets on a few units and inside drawers of flat grill drawer cooler needing cleaning.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed a coffee cup stored on the ledge below the front serving line next to single service to go boxes. Observed an empty employee personal cup stored an upper shelf near the biscuit prep area. CDI- by discarding or moving to lower shelving.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed the chicken prep employee touching the trash can, pockets and scratching his head and continue to prepare tea without washing hands or changing gloves. CDI by changing gloves and washing hands.

R I 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several items stored on the clean dish rack, such as metal pans, bowls, squeeze bottles, and almost all utensils stored with grease build up and food debris. CDI by starting the process to remove and re-wash and sanitize all items. 4-602.11 (D)Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Ensure that the bowl used for mixing dirty rice sauce stored for re-used with food debris inside. Advised to clean at the appropriate frequency not to exceed 4 hours and to prevent an accumulation of build up. CDI by removing to be re-washed and sanitized.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed leftover macaroni and cheese cooled down from last night and placed onto the steam table to reheat for an unknown amount of time starting early this morning. CDI by disposal.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut leaf lettuce and shredded cheese overstacked inside the flip top cooler with the top portion of the pans at 46F. CDI by removing the top portions for disposal.

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 According to the PIC the procedural hold time for blanched fries is a one hour hold time. Observed blanched fries marked for a one hour hold time disposal at 10am still in the pan at 10:45am. CDI by voluntary disposal.

7-201.11 Store toxic materials to avoid contamination. -P Observed bathroom cleaner stored with boxes of single service take out boxes, observed air fresher stored on top of the drive thru steam table with an opened bag of sugar. Observed a bottle of dish liquid stored with clean dishes on the clean dish rack. CDI by moving to the chemical shelving.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Provide an internal thermometer at the biscuit prep cooler.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed the front serving line wiping cloth bucket at 50ppm quat. Observed 2 wiping cloths stored for re-used outside of the wiping cloth buckets.

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 the handle for metal ice scoop stored down in the large ice machine ice.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans stored with standing water inside the brims and stacked while wet.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Replace the gouged flip top cooler cutting board. 4-501.11 Maintain equipment in good repair. Observed one torn gasket on the biscuit prep cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning inside refrigeration gaskets and the bottoms of the reach in freezer and cooler on the cookline.

5-205.15 Maintain a plumbing system in good repair. Observed a small leak at the back handsink.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee coasts and purses stored with single service lids under the front register, on shelving over the drive thru steam table and with drink carriers under the drive thru register.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw chicken stored inside walk-in cooler that is not functioning properly holding at 53F; MOD stated that temperature was observed 2 hours prior at 45F and below. CDI all raw meat moved to adjacent walk-in which is holding at 38F; Observed chicken measuring 49F by end of inspection. VR to ensure walk-in cooler is repaired.

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

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 scoop handles stored down in ice inside ice machine.

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

(REPEAT) 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed numerous containers stored clean with food debris stuck to surfaces, CDI containers pulled and placed into dirty dish pit.

7-201.11 Store toxic materials to avoid contamination. -P Observed oven cleaner hanging on shelf with and above food products; CDI cleaner placed in designated chemical area.

4-501.11 Maintain equipment in good repair. Observed numerous broken plastic containers in need of replacing. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged / stained cutting boards.

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

(NO POINTS DEDUCTED) 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 cleaning issues to PHYSICAL FACILITIES. (floors underneath and behind cooking equipment)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed numerous containers stored clean with food debris stuck to surfaces. CDI containers placed into dirty dish pit.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed ants in kitchen area. CDI pest company called during inspection.

3-30511 (A) (2) Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor; Where it is not exposed to splash, dust, or other contamination. Observed sliced cheese stored directly on shelving inside prep cooler. CDI cheese discarded.

4-501.11 Maintain equipment in good repair. Observed plastic containers with broken / damaged surfaces in need of replacing. 4-501.12 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged / stained cutting boards.

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

(GENERAL COMMENT) 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 cleaning issues to PHYSICAL FACILITIES. (flooring, walls in need of general cleaning throughout)

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 3 employee drinks stored on shelving over or with single service products. CDI by disposal.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed both handsinks being used to dump ice into. CDI by education and cleaning sinks.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken supremes stored below 135F. CDI by voluntary disposal.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a presence of ants near the drive thru window and the tea prep sink.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed tea being stored inside the prep sink with a very active presence of ant and above the sink. CDI by removing and voluntarily discarding the tea and moving the chicken prep table from being near this area. Advised to discontinue prep in this area until active presence is remedied.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a soiled, in use wiping cloths stored on the cutting board of the sandwich prep cooler, on the biscuit prep table and near the chicken prep area. REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean the 2 door reach in cooler fan cover, clean behind the soda nozzles in the dining room.

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. Clean the build up on the vent near the walk in cooler.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken stored on serving line hot hold < 135F. Chicken is discarded after 1 hour according to PIC , but TPHC documentation not provided. See item #22.

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 off of temperature control without accurate time mark. Follow TPHC procedures as approved. CDI by recording time for fries.

| 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored outside of sanitizer bucket.

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

4-501.114 Maintain sanitizer at correct concentrations. -P Observed wiping cloths stored in sanitizer bucket in solution < 100 ppm. CDI by emptying and refilling bucket, retest at 200ppm.4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dried food debris on can opener. CDI by wash, rinse, and sanitize.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/PfObserved blanched fries off of temperature control without accurate time mark. Follow TPHC procedures as approved. CDI by recording time for fries.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. PIC could not provide test strips for sanitizer.

6-301.12 Hand Drying Provision- Handwash sinks must be supplied with hand towels or other hand drying device. Observed handwash sink in use without hand towels. CDI by adding hand towels.

4-901.11 Equipment and Utensils, Air-Drying Required- Cleaned utensils must be air dried prior to stacking. Observed wet stacked utensils on the drying rack.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing- Store all single service items off of the floor at least 6 inches. Observed box of single service drinking straws stored on the floor. CDI by moving to storage shelf.

2-401.11 Eating, Drinking, or Using Tobacco- Employee beverages must be stored below work surfaces. Observed employee drink stored on food prep table next to french fries. CDI by discarding by PIC.

5-205.11 Using a Handwashing Sink-Operation and Maintenance-Repair slow-closing faucet on handwash sink (mens restroom) to allow water flow for at least 15 seconds when activated. CDI by instruction.

5-205.11 Using a Handwashing Sink-Operation and Maintenance- Repair slow-closing faucet on handwash sink (mens restroom) to allow water flow for at least 15 seconds when activated. CDI by instruction.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding-Maintain all hot held foods at 135F or above until served. Observed fried chicken on display line stored < 135 F. Chicken is discarded after 1 hour of hold time, so chicken was not discarded during inspection. CDI by instruction and new batch of chicken was prepared. Heat lamp did not appear to be hot enough. Repair.

. 3-304.14 Wiping Cloths, Use Limitation- Observed wet wiping cloths stored on food prep tables. Store in sanitizer when not in use.