BOJANGLES` #415

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food handler washing out coffee maker equipment at handsink. Also observed 1 spray bottle hanging on the rim of sink at time of inspection. CDI - PIC re-directed and re-educated employee on handwashing sink limitations. PIC re-located spray bottle. REPEAT -2-

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed portioned coleslaw cups cooling in WIC rising from 44F to 48F within 23 minutes. It was noted that WIC doors were frequently open during inspection. CDI - PIC re-located coleslaw cups to WIF to rapidly cool.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed portioned ranch cups and sweet cream carafe holding above 41F. CDI - PIC discarded out of temp ranch cups and re-located in temp cups away from frequently open WIC doors to ensure items to stay 41F. PIC re-located sweet cream to WIC to rapidly cool. REPEAT -3-

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 shakers in need of identifying labels.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping clothes throughout facility not in concentrated sanitizer between uses.

4-501.11 Maintain equipment in good repair. Observed 1 leaking unit with cup to catch water. Observed WIC doors open throughout facility unable to close behind employees. Observed 1 prep unit for chicken breading with a significant amount of water buildup in the cavity. It is noted that PIC has work orders for items in disrepair.

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 RIF, prep unit and gaskets throughout facility in need of more frequent cleaning due to black buildup and food debris. Also observed WIC racks with significant amount of food debris and buildup. Increase cleaning frequency to preclude accumulation. REPEAT -1-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.Observed facility in need of cleaning.REPEAT -1-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee adjust clothing with gloved hands throughout inspection without hand wash, however food employee did wash hands. CDI.. Employee washed hands

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed sink blocked by boxes.. CDI boxes were moved. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand washing sink with visible food debris.CDI sink was cleaned out.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed unwashed tomatoes over RTE food, CDI.. Tomatoes were washed and placed back on shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese , eggs and lettuce stored in small prep unit above temp. Please see temp chart. CDI food was voluntarily discarded. Prep unit was reading 44F to 45 F ambient temp. PIC did call in service order for unit. Food will be placed on ice. Food is used up within 4 hours. Facility will temporarily use TPHC.. EHS will return in 3 days to check unit. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.Observed food employee wearing bracelets 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed. Food employee in need of beard guards

4-501.11 Maintain equipment in good repair. Observed small prep unit with ambient temp between 44F and 45F. Repair tech was called out. Also observed well unit leaking. Pan under unit to catch water.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed door of prep unit, RIC, and WIC in need of cleaning.

5-205.15 Maintain a plumbing system in good repair. Observed hand sink in back of facility leaking bucket under sink to catch water.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed female restroom in need of cleaning

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door not closed.

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

4-602.11 (E )Clean the equipment and utensils used with nonTS foods as required to avoid contamination. Observed pink build-up on ice shield in large ice machine. Clean more frequently And with more attention to detail.

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. Labeling of bins of dry goods is rubbing off. Keep labeling readable.

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

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Observed floors in need of cleaning due to build-up beneath equipment and in tight areas throughout the kitchen. Splatter on some walls in facility. Black growth on wall at 3 comp sink. 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. Base tiles missing behind some equipment and in office. Some cracked floor tiles.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: PIC could not name Shigella. Salmonella Typhi, and Norovirus as reportable illnesses. Also determined corporate Employee Health Reporting Agreement is lacking Salmonella non-Typhi. CDI- REHS to send new educational materials. Return visit within 10 days. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf : Incomplete vomit / diarrhea clean up procedures posted o9n bulletin board. REHS to send complete procedures to PIC for posting. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 wash hands and turn off faucet with no barrier. Use paper towel to turn off faucet after drying. CDI: EHS instructed employee to rewash hands due to contamination. Hands washed correctly.

4-602.11 (E )Clean the equipment and utensils used with nonTS foods as required to avoid contamination. Observed pink build-up on ice shield in large ice machine. Clean more frequently.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Tray of fried chicken breasts under no temperature control had most pieces below 135.0 F; and as low as 125.0 F. Two chicken legs in tray under no temperature control were below 135.0 F. All breasts in tray voluntarily discarded by PIC. Two chicken legs discarded. Chicken parts in heated unit also had chicken as low as 125.0 F. All voluntarily discarded. 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: Refrigerated breading station not holding raw chicken at or below 41.0 F. Management determined condenser frozen up. CDI- chicken discarded according to SOP. Technician called to evaluate. Do not use unit for raw chicken storage until repairs are made. Sliced cheese, cheese blend, shredded lettuce in salad prep top all above 41.0 F All 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 .

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Cleaned scoops and other utensils stored suspended over soiled drainboard side of 3-comp sink. store cleaned utensils on clean side of 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. Observed floors in need of cleaning due to build-up beneath equipment and in tight areas throughout the kitchen. Splatter on some walls in facility. Black growth on wall at 3 comp sink. 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. Base tiles missing behind some equipment and in office.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Rear hand sink blocked for use by delivered boxes. CDI- cleared hand sink for accessibility.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Refrigerated breading station not holding raw chicken at or below 41.0 F. Management determined condenser frozen up. CDI- chicken discarded according to SOP. Technician called to evaluate. Do not use unit for raw chicken storage until repairs are made. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.11 Maintain equipment in good repair. Observed shelving at the dish pit and the WIC rusting. Observed corroded metal base inside the WIC and WIF. Torn gasket at stand up freezer at prep line.

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. Drawers at prep line with greasy buildup

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Observed floors in need of cleaning due to build-up beneath equipment and in tight areas throughout the kitchen. Splatter on some walls in facility. 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. Base tiles missing behind some equipment and in office.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Dispenser nozzles at beverage stations with build-up on the sweet drink dispensers.

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

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 with handle laying on ice in the soda station ice bin. Scoops with handles down in food in dry storage bins.

4-501.11 Maintain equipment in good repair. Observed shelving at the dish pit and the WIC rusting. Observed corroded metal base inside the WIC and WIF.

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. Shelving in WIC with food build-up. General cleaning needed in facility.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Observed floors in need of cleaning due to build-up beneath equipment and in tight areas throughout the kitchen. 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. Base tiles missing behind some equipment and in office. Recaulk hand sink to wall at biscuit station.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Employee drink stored on cleaned utensil shelf, above and beside cleaned utensils. CDI- drink discarded.

4-602.11 (E )Clean the equipment and utensils used with nonTS foods as required to avoid contamination. Rusting / staining on interior of ice machine. Build-up can be scraped off. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Greasy build-up on pans stored as clean. CDI- removed and sent back to 3-comp for processing. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Lettuce and sliced tomatoes in top of small prep unit holding above 41.0 F. Items moved to WIC for cool down. CDI 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Pans stacked wet at drying shelves.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Single-use cups not stored in sleeving behind service counter.

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. Door gaskets of reach in coolers and prep units with accumulating food. Drying shelf in dish area rusting. General cleaning needed in facility.

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

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 due to build-up beneath equipment and in tight areas throughout the kitchen. Contributing to potential harborage of pests. 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. Base tiles missing behind some equipment and in office, contributing to potential harborage of pests. Hand sink detaching from wall near ice machine.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Portioned Cole slaw cups 47.0 F after 6.5 hours of prep. CDI- voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P: Blanched fries held on TPHC did not have times for starting TPHC or expiration of food on TPHC.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P: Bathroom cleaner bottle hanging on shelves of condiment packets. CDI- cleaner removed.

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: small reach in used to cool portioned Cole slaw cups. Cups tightly sealed also. See #20 above. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Door gaskets of reach in coolers and prep units with accumulating food. Drying shelf in dish area rusting.

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

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 due to build-up beneath equipment and in tight areas throughout the kitchen. Contributing to potential harborage of pests. 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. Base tiles missing behind some equipment and in office, contributing to potential harborage of pests.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf: PIC not monitoring or overseeing monitoring cleaning frequency, TPHC procedures. A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

4-602.11 (E )Clean the equipment and utensils used with nonTS foods as required to avoid contamination. Observed pink build-up on ice shield in large ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Lettuce and sliced tomatoes in top of small prep unit holding above 41.0 F. Items moved to WIC for cool down. Points not escalated due to improvement. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P: Blanched fries held on TPHC did not have times for starting TPHC or expiration of food on TPHC. CDI- fries discarded as they were 109.0 F and had been without temperature control for undetermined amount of time.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee at biscuit make station not wearing hair restraint.

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. Build-up on equipment surfaces in kitchen.

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

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 due to build-up beneath equipment and in tight areas throughout the kitchen. Contributing to potential harborage of pests. 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. Base tiles missing behind some equipment and in office, contributing to potential harborage of pests.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: Observed out dated Health Policy sheet from Steritech. Missing Salmonella non-Typhi. CDI- EHS gave updated form. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P: Raw bacon stored over RTE pasteurized liquid egg product. CDI- moved raw bacon to below egg product. REPEAT FOR SAME ISSUE. For more information on food storage order please visit: http://meck.co/FoodSafety

4-602.11 (E )Clean the equipment and utensils used with nonTS foods as required to avoid contamination. Observed black build-up on interior of ice bin in back.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Tray of fried chicken breasts under no temperature control had most pieces below 135.0 F; and as low as 112.0 F. Two chicken legs in tray under no temperature control were below 135.0 F. All breasts in tray voluntarily discarded by PIC. Two chicken legs discarded. 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: All Cole slaw portioned containers measured 44.0 F in small front reach in. Liquid egg product in small reach in 63.0 F. Pimento cheese in small condiment prep cooler 43.0 F. CDI- all voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P: Blanched fries held on TPHC did not have times for starting TPHC or expiration of food on TPHC. CDI- label printed for fries tray.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf: Bottle of Windex not labeled. CDI- labeled bottle.

4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. Observed washed utensils and equipment in rinse bay of 3-comp sink with wash suds still attached. CDI- PIC had employee remove items from sink and re-rinse to remove suds.

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. Build-up on equipment surfaces in kitchen.

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 due to build-up beneath equipment and in tight areas throughout the kitchen. Contributing to potential harborage of pests. 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. Base tiles missing behind some equipment and in office, contributing to potential harborage of pests.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P: Raw bacon stored over RTE pasteurized liquid egg product. CDI- moved raw bacon to below egg product. For more information on food storage order please visit: http://meck.co/FoodSafety

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P: Pinto beans removed from stovetop reheated to 110 F degrees to be placed in hot holding. CDI- placed back on stovetop and reheated to 150.0 F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: sausage holding at grill / make line holding in hot well at 112.0 F. All sausage voluntarily discarded. PIC stated one side of hot well equipment is not working. Do not use until repaired. Return visit within 3 days to see that equipment is not in use, or has been repaired. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee assembling biscuits, cooking sausage, not wearing hair restraint.

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 with handle laying on ice in the soda station ice bin.

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. Build-up on equipment surfaces in kitchen.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster on the right side missing drain plug.

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 due to build-up beneath equipment and in tight areas throughout the kitchen.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed employee donning gloves without washing hands with the intent to work with food. CDI- EHS intervened and employee was educated on when washing hands must take place. Employee removed gloves and washed hands, before performing task.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed pans and pitchers stored clean with food debris and build-up on the food-contact surface of pans and pitchers. CDI- Pans moved to sink area to be rewashed by PIC.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed ice bins left open in the front food service area when not in use.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee with watch on wrist preparing food orders. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee cooking fries with no hair restraint. CDI - Employee removed watch. Employee put on hair restraint.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored in sanitizer that does not meet the minimum concentration requirement. No sanitizer was present in the facility. PIC called manager to get sanitizer for use.

4-501.11 Maintain equipment in good repair. Observed cooler door near the grill will not close completely. Observed shelving inside the WIF rusted. Observed corroded metals inside the WIC and WIF.

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.n Observed build-up on multiple pieces of equipment inside the kitchen including prep areas and the rear kitchen prep sink. Observed significant food build-up on shelves in the freezer.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster on the right side missing drain plug.

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 due to grime build-up beneath equipment throughout the kitchen.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Exposed sweet potato pies in freezer. Exposed blueberry pellets in WIC.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Box of BBQ sauce on floor in dry storage.

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 with handle laying on ice in the soda station ice bin.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Pans stacked wet at drying shelves.

4-501.11 Maintain equipment in good repair. Walk-in cooler door does not close at kitchen entrance. Entrance to WIC near dish pit with peeling metal, corroded metal, and exposed wood behind damaged door at base. Shelving in dish pit rusting.

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 PIC wash hands and turn off faucet with no barrier. Use paper towel to turn off faucet after drying. CDI: EHS instructed PIC to rewash hands due to contamination. PIC rewashed hands upon request.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw ham and raw bacon stored above bottles of water in WIC. CDI: PIC removed bottles of water from bottom shelf. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food handler with three layers of gloves at biscuit station wash working bottle of sauce off at three comp sink and return to biscuit station, wipe counters off, wipe sink off, and only discard gloves when instructed by EHS to do so. -1.5- 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes stored directly over bottles of water in WIC. For more information on food storage order please visit: http://meck.co/FoodSafety

4-602.11 (E )Clean the equipment and utensils used with nonTS foods as required to avoid contamination. Observed black build-up on interior of ice bin in back. -REPEAT- 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. Observed food handler place metal pans on drying shelf and stated they were clean upon questioning. Pans were heavily soiled and not wash, rinse, sanitized. CDI- sent back to cleaning process at 3-comp sink. -REPEAT- -3-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray bottle of cleaner stored next to container of grits and over chicken flour container. Store chemicals away from food. CDI: PIC removed spray bottle from food area. -0-

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI Observed probe thermometer reading error message. PIC stated she did not have a replacement battery. Replace batteries. VR required in ten days. -0.5-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live insects I.e. German roach inside facility. -1-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of magnesol stored directly on floor in puddle of fluid. PIC tried to lift box and the cardboard feel apart. CDI: PIC placed in a different box and lifted off floor onto a milk crate. -REPEAT- - 1- No escalation of points due to improvement from last inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without hair restraint. Observed multiple food handlers not wearing hair nets or beard guards. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food handler with watch. Remove watches and bracelets. -0-

3-304.14(B) Hold in-use wiping cloths used for wiping counters and other equipment surfaces shall be held in properly concentrated sanitizer between uses. Observed fiid handler use cloth to wipe biscuit prep area, handwashing sink, and then biscuit prep area again. 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 multiple dry wiping cloths with visible debris and soil throughout the facility. Remove soiled wiping cloths from food prep area.

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. Cup with no handle used to dispense grits from container. -REPEAT--1-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans stacked wet. Observed red trays stacked wet. -REPEAT-0.5

4-501.11 Maintain equipment in good repair. Observed door latches in need of replacement on WIC. Observed shelves in WIC rusting and soiled. Observed missing handle on reach in cooler at front counter. Observed pool of water inside reach in prep unit. PIC stated that they had been having problems with this unit. Repair. Walk-in cooler door does not close at kitchen entrance. Observed bare wood at base of WIC door. Observed plastic wrap used to hold together paper towel dispenser. Observed crinkled beverage cup wedged into door of reach-in to hold reach-in door shut at drive through. Walk-in cooler metal door frame rusted, corroded on inside and out, at floor level. -0.5-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed only Chlorine test strips at three comp sink when Quat sanitizer was in use. PIC stated she did not have Quat test strips. -0.5- VR required in ten days.

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. More frequent cleaning of surfaces in facility needed. -REPEAT-0.5-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster sliding doors open. -REPEAT-0.5-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed black residue on walls and ceiling tiles. Observed dripping water from air vents. General cleaning needed throughout facility. old water standing on floor in tight areas and behind equipment.-REPEAT- -1-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored on shelves in prep unit at food prep line. Observed employee drinks stored on shelves with single use items. . -REPEAT- 1-

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: Person identified as PIC could not produce confirmation of certification as a food protection manager.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed rust build-up staining ice shield in ice machine. Observed black build-up on interior of ice bins at beverage stations. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Metal pans stacked tight on drying shelf were heavily soiled after cleaning. CDI- sent back to cleaning process at 3-comp sink.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P: Blanched fries held on TPHC did not have times for starting TPHC or expiration of food on TPHC. CDI- writing utensil found and records were kept.

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

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. Cup with no handle used to dispense grits from container.

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

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. To-go tea containers stored on floor. Single service cups / trays stored on floor. 4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Beverage cups over-stacked at beverage stations.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use. Soiled 3-comp sink was not cleaned before starting wash / rinse / sanitize process.

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. More frequent cleaning of surfaces in facility needed.

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

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. General cleaning needed throughout facility.

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

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed rear hand wash sink out of soap. Observed what appeared to be hand sanitizer in soap dispenser in ladies restroom. CDI PIC replaced hand soap. 6-301.14 Post a handwash sign at each hand sink . Observed hand wash sinks in kitchen area do not have hand wash signs. CDI provided signs

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 pans for raw chicken being breaded placed overtop of cooked fries being held in rear kitchen area. CDI moved pans to another surface and fries recooked.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety. Observed sanitizer at three compartment sink empty. CDI Facility has chlorine packets to use until QAC sanitizer can be replaced.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored in buckets containing 0 PPM QAC sanitizer due to facility being out of this sanitizer. CDI PIC mixed chlorine sanitizer and refilled buckets.

4-501.11 Maintain equipment in good repair. Observed gaskets in need of replacement on reach in freezer and low boy in biscuit area. Handle on reach in cooler broken.

5-205.15 Maintain a plumbing system in good repair. Observed pipe leaking under front hand sink.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid open . CDI PIC closed. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug for dumpster laying on ground . CDI PIC replaced .

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. General cleaning needed throughout facility.

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

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF: Employees unsure of employee health policy. Unsure of reportable symptoms, unsure of reportable illnesses. None posted. CDI- sent facility Employee Health Policy training document.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up in ice bin at drive thru service area.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Mac and cheese 122F. CDI- reheated to 172F on stove top.

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: Written procedures not in facility for blanched fries. CDI- facility received procedures from corporate, printed out, and posted.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Ice tea containers on floor. Bottles caps on floor, Sleeve of cups on floor.

4-501.11 Maintain equipment in good repair. Observed door to WIC does not fully close and handle to reach in on cook line is broken. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris on the outside of the ice machine, on shelving, on fryers and reach in units. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Leak at sanitizer dispenser at 3-comp sink.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed a large amount of trash and cardboard boxes stored in the back room. PIC stated they had been going to discard the waste but got too busy. CDI - Trash and litter was moved and organized to be taken out. 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. General cleaning is needed throughout the kitchen. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Personal clothing and items stored on dry storage shelves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils with food debris on them. REPEAT. VERIFICATION REQUIRED. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up in ice machine. Needs cleaning. 4-703.11 Hot Water and Chemical-Methods - P Observed too many utensils in sanitizer sink at 3-comp. Utensils at the top were no submerged and some were not in contact with the sanitizer solution.

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 green beans in the WIC with no date label. CDI - PIC voluntarily discarded beans.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bottles of water stored on the floor in the dry storage area and a box of margarine on the floor in the WIC. CDI - PIC moved bottles onto a shelf. Margarine was moved onto a shelf.

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

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 liners on floor in storage area. CDI - PIC moved liners off the floor.

4-501.11 Maintain equipment in good repair. Observed door to WIC does not fully close and handle to reach in on cook line is broken. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris on the outside of the ice machine, on shelving, on fryers and reach in units. 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 drain cover missing on the floor by 3-comp-sink. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed a large amount of trash and cardboard boxes stored in the back room. PIC stated they had been going to discard the waste but got too busy. CDI - Trash and litter was moved and organized to be taken out. 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. General cleaning is needed throughout the kitchen. REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handwashing sink blocked by equipment. CDI- PIC moved equipment from around handsink. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris on utensils that were stored as clean. CDI- Utensils were moved to be rewashed. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up inside ice machine. Needs to be cleaned.

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 were holding using TPHC. PIC did not have written procedures. CDI- PIC had written procedures sent over from another location to have on file.

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

4-501.11 Maintain equipment in good repair. Observed walk in cooler door would not close and reach in unit had a broken handle. Both units were able to maintain temperature. REPEAT. Has improved over last visit.

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 the outside surfaces of the ice machine and in the gaskets and shelving of the reach in on the cook line. 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 floor tiles in dishwashing area. Floor needs to be repaired. REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed wet wipe cloths stored in hand washing sink, observed equipment stored in front of the handwashing sink around dry storage area. CDI. PIC removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese, chicken, ham, lettuce, coleslaw, salad, cold holding in RI, prep unit and walk in cooler at temperatures above 41F. PIC voluntarily discarded. Facility Voluntarily closed and will call when the repairs are done.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed cheese, tomatoes, lettuce, ham in WI, RI and prep unit with no date mark on them. CDI. PIC voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed chicken cooling in the WI in a wrapped plastic paper. CDI. PIC unwrapped the chicken.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wiping cloths in container with no sanitizer. CDI. PIC removed it into a sanitizer.

4-501.11 Maintain equipment in good repair. Observed WI cooler door damaged. Needs to be fixed. Also observed the WI and RI cooler unable to hold food at right temperatues. Needs to be fixed. REPEAT. Observed handle of reach in freezer broken. Observed shelving starting to bend under the weight of heavy products.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up in the top cover of the ice machine at non food contact area. Needs to be cleaned.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. REPEAT. Observed damaged floor in dish washing area and upfront in the line area. Needs to be repaired.

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 start time for blanched fries. CDI- PIC stated that fries timer started 15 mins ago ago. PIC put the start time of fries to be 9:50am. REPEAT.

4-501.11 Maintain equipment in good repair. Observed handle of reach in freezer broken. Observed shelving starting to bend under the weight of heavy products.

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 debris on floors inback dry storage area. Observed a buildup of grease on equipment throughout the kitchen. More frequent cleaning needed. REPEAT.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed an employee drink on a prep surface.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice in the handsink neat the biscuit making station. CDI- Explained to PIC that handsinks are to only be used to wash hands and not to dump drink or other items.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no clear start time for blanched fries. CDI- PIC placed start time for fries reflecting 10:00 am.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed a food employee on the prep line and the manager with no hair restraint prepping food on the grill and prep line.

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 damagae ceiling tile near the storage area. Observed a leak in the ceiling near storage area. Observed build up food debris on floors and on prep equipment. REPEAT.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed a cellphone on the top of a prep top unit.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed scooping device stored as clean in the dish area while soiled with dried on food residue. Item had not been properly washed, rinsed, sanitized. Item returned to the three compartment sink by PIC.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a container of dry good cornmeal not labelled with the item name in the prep area.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored outside of sanitizer containers in facility. Cloths were left on prep tables and other areas. PIC had items returned to sanitizer buckets during inspection.

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 one scooping device stored with the handle in the product of cornmeal in the prep area of the facility. Item moved and properly stored by EHS.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed many wet nested/stacked containers in the clean dish area. Items were inverted for drying by PIC

4-501.11 Maintain equipment in good repair. Observed slight rust and damage on various equipment such as the three compartment sink, walk in cooler doors, side of frying equipment,

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grease/food residue accumulation on storage racks and shelving throughout facility.

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 damage ceiling tile in the rear storage area, observed damaged baseboards in the prep area, hallway leading to the ice machine. 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 HVAC covers with dust/residue accumulation present, observed build up of food residue/detritus behind the frying equipment/prep equipment.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener blade, multiple metal containers and several serving utensils stored with residue/debris accumulation present on the food contact surfaces. Items were all removed for re-processing.

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C Observed deceased American Cockroach present in the mop sink area. PIC stated that facility is due for another pest control visit from Orkin Pest Control. EHS observed no living roaches or insects present in the facility.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. -C Observed cook line employee wearing a large wrist watch. Watches, rings, bracelets and other jewelry other than plain, smooth wedding bands are prohibited from being worn while preparing or handling food.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed container of grits with a handled scooping device stored with the handle of the device present in the food product. Item removed by PIC.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed areas of the tile floor with degraded grouting such that they are no longer 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 damaged floor tile in the rear area doorway. 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 accumulated debris and detritus in areas underneath storage racks, shelving and other hard to reach areas in the kitchen and rear storage areas. Observed black residue accumulation on the walls behind the dish washing area.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener stored with large amount of dried on debris present on the blade. Item was washed, rinsed and sanitized during inspection.

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C Observed a dead roach at the facility mop sink. PIC provided recent pest control visit by Orkin.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box containing wrapped single use utensils such as salad containers and cups stored directly on the floor of the rear storage area. Item was moved to a rack during visit.

4-501.11 Maintain equipment in good repair. Observed a heavily damaged reach in cooler unit. Observed rust/damage present on the walk in cooler doors/seals.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed areas of the tile floor with degraded grouting such that they are no longer 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 damaged floor tile in the rear area doorway.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed thin probe thermometer non-functional during inspection. CDI thermometer corrected. 4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer provided in reach-in cooler at drive thru station. CDI thermometer added.

4-501.11 Maintain equipment in good repair. Observed several gaskets torn. Observed rusted shelves in walk-in cooler. Observed walk-in cooler door in disrepair.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed grout deeply grooved in several areas of kitchen.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed cheeses and flour in reach-in cooler not properly protected. Observed smoked sausage and cheese in walk-in cooler not properly protected. CDI packages covered/protected.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed liquid used for dipping raw chicken above 45F. See temperature chart for temperature observations. CDI liquid voluntarily discarded. Next batch tested at proper temperature.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no working thermometer placed in reach-in milk cooler at drive-thru area.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several food employees wearing bracelets and jeweled rings.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in-use cloths in sanitizer below 200 ppm behind hot holding display station.

4-501.11 Maintain equipment in good repair. Observed heavy condensation collecting inside milk reach-in cooler at drive thru. REPEAT VIOLATION. Observed split gaskets on several coolers. Observed rusted shelves in walk-in cooler. Observed walk-in cooler door threshold area in disrepair.

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

5-103.12 Provide water under pressure to all fixtures.-Pf Observed water pressure at primary handsink not adequate flow. CDI work order completed.

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 deeply grooved in several areas of kitchen. 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 under equipment and around 3 compartment sink collecting heavy food debris.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener heavily soiled. CDI can opener removed from service areas. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine collecting black and pink debris on inside surfaces.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed flip top cooler nonfunctional; raw country ham and raw bacon stored in reach in. Observed lettuce, shredded cheese, sliced cheese and tomatoes that had been stored in flip top/reach in above 45F. Product should have been discarded once issue was identified and maintenance contacted immediently. CDI product voluntarily discarded. VERIFICATION REQUIRED. Cold holding 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 beginning or end time not written on ready-to-eat fries placed on TPHC. CDI proper time written on fries. VERIFICATION REQUIRED. REPEAT VIOLATION.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several food employees wearing watches and braclets during food prepration.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored in sanitizer at 0ppm.

4-501.11 Maintain equipment in good repair. Observed flip top/reach-in not holding product below 45F. Observed large water accumulation collecting in reach-in milk cooler at drive thru. Observed split gasket on reach-in cooler.

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

6-501.12 Cleaning, Frequency and Restrictions - C Observed heavy food debris collecting on floors and under equipment.

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

5-202.12 Provide at least 100F water at handsinks. -Pf Observed no hot water provided at handsink in women's restroom. VERIFICATION REQUIRED. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign provided at handsink in men's restroom. CDI sign provided by EHS.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed two packages of cheese stored in bread station reach-in cooler not covered/protected. CDI cheese voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two containers of chicken tenders holding below135F. CDI chicken tenders voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken batter dip holding out of temperature control/not in ice bath at 64F. CDI chicken batter dip changed and placed on ice.

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 time fries removed from temperature control not labeled. CDI fries labeled. DIscussion with PIC concerning proper TPHC procedures.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed thin probe theromemeter non-functional. VERIFICATION REQUIRED.

4-502.11(A) Maintain utensils in good repair. Observed whisk used at chicken batter station in disrepair. 4-501.11 Maintain equipment in good repair. Observed flip top lid beside friers in disrepair.

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

5-205.15 Maintain a plumbing system in good repair. Observed toilet in women's restroom nonfunctional.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed grout deeply grooved behind 3 compartment sink allowing food, grease and water buildup between tiles. Observed wall and floor coving in disrepair near chicken breading station.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed that lids and pans used for cooking sides are remaining greasy after washing. Properly wash, rinse, and sanitize utensils. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink residue on ice shield in ice machine. CDI: Employee began cleaning during inspection. REPEAT VIOLATION

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed butter packets labeled as "Keep Refrigerated" sitting out at room temperature for customer self service. CDI: PIC directed to keep packets under refrigeration. Observed bag of cabbage for cole slaw on counter. Cole slaw was above 45F. CDI: Employee placed item in WIC for rapid cooling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed improperly labeled chemical at chemical storage area. CDI: Chemical properly labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 2 house flies in facility.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees making food with unapproved jewelry

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket with cloth in it to be at 50ppm quat. CDI: Bucket refilled to proper concentration.

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 ice scoop handle down in ice. CDI: PIC moved handle out of the ice.

4-501.11 Maintain equipment in good repair. Observed prep unit at make station damaged on flip door.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener blade with heavy food residue. CDI: Cleaned during inspection 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink residue in ice machine on shield and chute. CDI: Ice machine detail cleaned during inspection.

4-502.11(A) Maintain utensils in good repair. Observed small wire baskets for frying with significant damage. 4-501.11 Maintain equipment in good repair. Observed gasket on reach in freezer and gasket on biscuit reach in cooler split and damaged.

-501.111 Keep storage areas and bins for waste in good repair. Observed damaged lid on dumpster. PIC advised to call dumpster provider for new lid.

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 minor tile damage near sink, some FRP damage throughout facility, and other small tile damages at base board. 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 vent covers near ice machine with heavy dust build up.

5-202.12 Provide at least 100F water at handsinks.-Pf Observed no handsinks at 100F at time of inspection. CDI by PIC repairing water heater during inspection. Water heater had been set to a reduced temperature.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed damaged utensils and bent/damaged pots and pans. CDI by discard/removal. 4-501.11 Maintain equipment in good repair. Observed split gaskets on the biscuit area prep coolers, observed damaged faucet handles on 3 comp sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food build up on all gaskets and sides of equipment near the fryers. General cleaning needed.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Hot water available at beginning of inspection was only observed to be 90F. PIC was able to repair water heater such that temperatures were able to comply with regulations. Insure that water temperatures are adequate before beginning food preparation activities, including washing dishes.

5-205.15 Maintain a plumbing system in good repair. Observed leaking three compartment sink faucet. Repair leaking faucet.

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 grouting on front handsink in disrepair. 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 walls in facility with dried food debris and grease build up. General cleaning needed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Observed dumping of steam well water into handsink, observed wetting cloth for wiping surface.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Observed two pans of chicken tenders below 135 F. Refer to temperature chart. CDI- PIC discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one German roach and a few flies in facility. CDI- Facility has pest control service in place.

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 employees with fingernail polish scooping ice, preparing drinks, plating food from hot line. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing wristbands while preparing food.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed cole slaw containers in rear of store on floor. PIC stated that item is discontinued. Remove from facility.

4-501.11 Maintain equipment in good repair. Observed damaged fryer baskets, observed door gaskets of biscuit cooler splitting. Cooler at cook line with splitting gaskets.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Shelving in walk-in cooler with build-up.

5-501.17 Provide a covered waste bin in female restrooms. Repeat. Clean base of toilets.

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

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Cleaning of floors needed under equipment in walk-in, walls of walk-in need cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed food debris on the can opener. CDI - can opener set aside to clean. Observed a dirty chicken container lid stored as clean on the dry rack. CDI - item was removed to be washed. Observed a little build up in the ice machine sheild. CDI - employee cleaned during inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed 2 pans of chicken held under the heat lamp at 120F. CDI - items were discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Upon arrival, the facility did not have the time labeled on their blanched fries. Follow TPHC written procedures. CDI - fries were 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 honey mustards on the floor in the back. CDI - box was moved to the shelf.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed hats and visors being used, but some employees still had long hair. Hair restraint needs to be effective. Use hair nets if needed.

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 to the ice scoop down in the ice by the drive thru window. Keep handle out of the ice.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - Observed a bag of single service jugs on the floor in some water. Keep items up off the floor.

4-501.11 Maintain equipment in good repair. - Observed split gaskets on the reach in cooler in the biscuit area and on the reach in freezer by the grill.

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

5-501.17 Provide a covered waste bin in female restrooms.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed food debris built on the floor of the facility. Clean floor. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. - Observed unused shelves and other items in the facility. Discard items that are not being used.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employee back pack on top of bags of flour. CDI - item removed.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Raw bacon stored over cartons of pasteurized eggs in prep cooler. CDI- verbal correction, storage corrected.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P. Mold on tea urn nozzles at front tea urn; dried debris in prep cooler at biscuit area. Return by August 31, 2014 to check for cleaning.

4-203.11 Temperature Measuring Devices, Food-Accuracy - PF. Operator Chemier Trera advised that they currently do not have a food thermometer.4-203.12 Temperature Measuring Devices, Ambient Air and Water-Accuracy - PF. No ambient air thermometer in prep cooler at main and biscuit line. Return by August 31, 2014 to check for replacement of all thermometers.

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

3-305.11 Food Storage-Preventing Contamination from the Premises - C. Over turned milk crates used to store boxes of chicken. Discontinue using over turned crates for storage. Discussed options with operator.

2-303.11 Prohibition-Jewelry - C. Employee wearing bracelets while preparing food and washing utensils. CDI- verbal correction.2-402.11 Effectiveness-Hair Restraints - C. Employee wearing a visor, but employees hair was pulled out and laid over the all sides of the visor. Hair was not restrained by visor. CDI- verbal correction.

4-101.19 Nonfood-Contact Surfaces - C. One torn gasket in facility prep cooler. Replace gasket.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Some debris in one prep cooler gasket. Some staining on door leading from the walk in cooler to the walk in freezer. Cleaning is needed.

4-602.11 Clean all food contact surfaces within 4 hrs after first use. Observed can opener not used today with significant food build up left on blade. CDI- Can opener placed in dish for cleaning.

3-501.19 Follow approved TPHC procedures. Observed blanch fries without times of prep or disposal labeled on pans per TPHC procedure. CDI- Pans properly time labeled.

4-203.12 All refrigerated equipment needs thermometers. Observed reach in cooler in biscuit prep area without thermometer. CDI- Thermometer placed in cooler.

. 3-304.14 Store wet wiping cloths in sanitizer. Observed a few wet wiping cloths being left out on counters.

4-501.11 Maintain equipment in good repair. Observed drawer steam warmer on cook line that is leaking, needs repair. Gasket on reach in cooler on cook line is torn. A few fryer baskets are in poor condition, need replacing. Light cover in walk in cooler is broken, needs replacing. Handwash sinks need better caulking.

4-602.13 Keep non food contact surfaces clean. Observed older build up behind drawer warmer needing cleaning. Clean build up from ceiling of walk in cooler.