BOJANGLES #768

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken stored above RTE buns and french fries in WIF. CDI - PIC rearranged to prevent contamination. 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 dishes stored as clean with food build up and debris. CDI - PIC moved to 3 comp sink for w/r/s. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket at 100ppm. CDI - PIC remake bucket sani bucket 200ppm.

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 nesting through out clean dishes. CDI - PIC moved to 3 comp for w/r/s.

4-501.11 Maintain equipment in good repair. Observed hand sink floor foot pedal unable to tern water off easily. PIC added maintenance request for hand sink. Repair/replace

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 55 food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed fryer station, cook station, 3 comp sink area with build up of food debris. Increase cleaning frequency.

6-301.11 Provide soap for handwashing at each handsink. -Pf observed handwashing sink without soap. CDI - PIC added soap to hand handwashing sink.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed front lowboy with an ambient temperature of 68 cold holding vanilla creamer above 41. EHS will return by 4/16/26 to verify little boy is cold holding TCS foods 41 and below. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed dirty rice and green beans with out date marking. PIC stated she did not know when it was prepared but it was not today. CDI - PIC voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 observed plant tries with out time stamp. CDI - PIC added time stamp.

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 tomatoes and cheese cooling in FT above cool line. PIC half product to allow all parts of items to cool. EHS checked 45 minutes later and there was no change in temperature. CDI - PIC moved to WIC for rapid cooling. 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 .

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf observed thermometer reading 20 degrees lower than mine in Fahrenheit. CDI. - PIC open new thermometer. For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

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

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed ice scooper handle in ice. CDI - PIC rearranged ice scooper to prevent contamination.

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. Hot well units, prep top, Low boys. tall reach in freezer, chicken breading station, fryer station, 3 comp sink area with build up of food debris. Increase cleaning frequency.

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 entire floor of kitchen soiled with flour, grease and food debris. Observed wall at breading station in need of cleaning. Increase cleaning frequency.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed violations with cold holding, hot holding, date marking, storage order, proper cleaning, sanitizer concentration. EHS educated PICs. EHS left copies of the food safety check list. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes stored over ready to eat items in walk in cooler. CDI- Tomatoes placed on bottom. 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 can opener soiled with old food debris. CDI- Taken to be cleaned. 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 thermometer soiled with old food debris. CDI- Thermometer cleaned.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed eggs holding below 135F in hot well. CDI- Eggs used within 10 minutes. Eggs were cooked fresh recently. Facility had time stamp for quality for eggs with the time that they were put out. New eggs made to temp. 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 Eggs on ice, lettuce, tomatoes and cheese stored above 41F. Eggs, lettuce and tomatoes discarded. Facility recently got the cheese. Cheese was held outside the unit. Cheese in the low reach in where it was pulled from was at 41F. Cheese used within 20 minutes. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed lettuce from yesterday without a date. CDI- 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer bucket with sanitizer at 50ppm. CDI- Sanitizer re-made to proper concentration.

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

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed equipment throughout in need of cleaning. Hot well units, prep top, tall reach in freezer, walk in cooler doors and handles, chicken breading station (bone- in and boneless), fryer station, 3 comp sink area.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor near fryer bowing. Observed low grout in kitchen area, especially near 3 comp sink. Observed cracked/ chipped tiles in kitchen area. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed entire floor of kitchen soiled with flour, grease and food debris. Observed wall at breading station in need of cleaning.

4-501.11 Maintain equipment in good repair. Observed torn gasket on 1-door reach-in cooler at fryer station.

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 debris in bottom of 1-door reach-in cooler at fry station. 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 several tiles throughout kitchen in poor repair- cracked/broken. Observed bowed flooring at biscuit station.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food and hand wash sink CDI.. Food was removed

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed sausage gravy below 135F..CDI Gravy was voluntarily 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 .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P observed french fries not being marked for discard time. CDI.. Time was added

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee not wearing hair restraint. 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 lead on food containers with debris

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 throughout. 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 vent near biscuit station in need of cleaning.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 0ppm. CDI..PIC noticed that detergent was hooked up to the sanitizer. PIC removed detergent and added sanitizer. Sanitizer at 400ppm For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken supremes below 135F.. CDI Supremes were voluntarily 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 chicken batter was over 41F see temp chart. REPEAT.. CDI..Item was dumped and a new batch was made. To correct temp of 39F..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 .

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

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 soda fountain behind nozzles in need of cleaning. Observed Outside of ice machine in need of cleaning.

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

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at back hand sink.. CDI..PIC added soap.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Supreme, mash pots and gravy below 135F see temp chart..CDI..Items were voluntarily is 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 Observed both chicken batter, sliced cheese and sliced tomatoes above 41F. See temp chart REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed black build up behind nozzles of soda machine. REPEAT

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at back hand wash sink. CDI PIC added hand towels. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Batter and chicken above 41F. CDI PIC moved items to WIC TO quickly cool 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. Observed several trays and pans stacked wet.CDI..PIC moved items to 3 comp to W/R/S

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 nozzles behind soda fountain with black build up. Also noticed table at grill with food debris and build up. REPEAT. CDI..PIC had employee clean behind nozzles.

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 throughout facility.

6-303.11 Provide required lighting intensity. Observed light bulb burnt out in hood

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no hand towels at sink. CDI PIC placed towels on top of dispenser

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed lid of ice machine with build up.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken supreme being held at 126. CDI PIC 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 .

3-501.18 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 the entire wrap station with discard times at 641am at time of inspection. PIC states they were fresh and forgot to label with correct time For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(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 Observed blanched fries with 643am discard time at time of inspection. REPEAT. PIC states the fries were just blanched.CDI PIC labeled fries with correct time

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 several squeeze bottles without labels. CDI PIC labeled containers.

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 with arm bands

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed equipment throughout needs to be cleaned lots of debris on doors, handles and outside of equipment. REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed hand sink was slow flowing, PIC states service has been called in.

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 towel dispenser not working at 2 hand sinks 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 walls with debris throughout and floor with food debris.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee with gloves on change sanitizer bag at 3-comp sink then proceed to return to bagging food at drive thru line without a glove change or hand wash. CDI: Employee removed gloves, washed hands and donned new gloves.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer compartment at 3-comp sink with 0 ppm quaternary ammonia concentration. EHS observed bag of sanitizer empty and needing to be changed. CDI: Employee changed sanitizer and EHS measured 400 ppm quaternary ammonia sanitizer when sink was refilled. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed blanched fries held for one hour TPHC with sticker from 7:15 AM. PIC stated that this is the time stamp from a couple hours ago and that they just blanched the fries that are in the bin but the sticker did not get changed. CDI: PIC labeled fries to be discarded in less than one hour.

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 single service cups on the floor in the back of the kitchen. CDI: PIC moved box to a shelf.

4-501.11 Maintain equipment in good repair. Observed tall RIF and low RIC no operating and not being used. PIC stated that there is a work order in for these units to get them functioning properly. PIC stated that they will not be using these units until repairs are made.

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 in reach ins, in old cup holders, in low boy, and outside of equipment, including door handles and in need of cleaning. 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 floors around edges of walls and under equipment with debris build up. Needs cleaning. REPEAT.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee cup with straw and no lid sitting next to bun warmer. Observed cup of tea with no lid in reach in over slaw. CDI - Cups were discarded.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed cloths in handsink next to front counter. Observed handsink blocked by cart with bags of flour on top. CDI - Handsinks were made accessible. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at handsink by WICs and at the one next to the front counter. CDI - Paper towels were provided by PIC. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed green beans hot holding in steam table at 126F. CDI- PIC reheated green beans. REPEAT. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pimento cheese at 47F and sliced cheese at 45F in small prep unit. CDI- Food was voluntarily discarded. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed pimento cheesed dated for the manufacturer as expired March 2023. Observed Bojangles date labels stated opened 4/17 discard on 4/24. CDI - Pimento cheese was voluntarily discarded. REPEAT For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 Observed blanched fries with no time label. CDI - Time label was added.

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 in reach ins, in old cup holders, in low boy, and in grill around dials. Needs cleaning. REPEAT.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed paper towels missing at front handsink. CDI - Paper towels were provided at handsink.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed sliced cheese sitting on wire shelf in reach in not in any kind of package, wrapping, or container. CDI - Cheese was voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed gravy at 115 F, cajun filet at 109 F, and steak at 118 F in steam table. CDI - Food was reheated. Gravy was voluntarily discarded by PIC.

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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed lettuce and pimento cheese with date labels saying “prepared 12/30, Use by 12/30”. CDI - PIC stated the dates were incorrect and food had been prepped this morning. Dates were changed appropriately.

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 in reach ins, in old cup holders, and in hot holding unit shelving. Needs cleaning. 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 floors around edges of walls and under equipment with debris build up. Needs cleaning. REPEAT.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed used glove in handsink. Observed fries in another handsink. CDI - PIC had handsinks cleaned.

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

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 in reach ins, in cup holders, and in hot holding unit shelving. Needs cleaning.

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

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC did was not a CFPM.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed cup of tea or other liquid stored on half wall over breading station. CDI - Cup was removed by PIC.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink in back of kitchen. CDI - PIC provided paper towels for the handsink.

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 metal pans for biscuits had a crusty residue caked on the edges of the pans that were stored as clean. CDI - PIC removed pans to be cleaned at 3-comp sink. All other dishes were cleaned and cleaning methods and procedures were discussed with PIC and employee who is in charge of biscuit station and cleaning the pans. PIC stated she had new pans to replace the old ones with.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed chicken supremes hot holding at 115 F. CDI - Supremes were voluntarily discarded by PIC. 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 raw chicken at breading station at 44 F. CDI - Breading station ambient temperature was 44.8F. PIC placed a work order for the unit and chicken shall only be placed in the unit when it is in the process of being breaded and time shall be marked for TPHC.

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 time stamp missing from blanched fries. CDI - Time stamp was provided.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working in kitchen without hats or hairnets.

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 on the floor in the back of the kitchen. PIC stated boxes had been delivered last night.

4-501.11 Maintain equipment in good repair. Observed breading station cooler with an ambient temperature of 44.8F. Outside thermometer stated the temperature is 35 F. PIC entered a work order to have the unit repaired ASAP.

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 and tiles of wall edging under prep station and around 3-comp sink. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up of debris and residue on floors and walls throughout the facility. Needs cleaning. REPEAT.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed facility Employee Health Policy missing nontyphoidal salmonella. CDI - EHS informed PIC of updates to the Employee health policy and provided link to updated information.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsinks blocked by trash can, cart and other items. Observed one handsink had a bucket in it. REPEAT. CDI - Items were removed from handsink to allow access. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink next to WIC. CDI - Paper towels were provided at handsink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed gravy hot holding at 127 F. CDI - Gravy was reheated by PIC.

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 supremes on the floor in the WIF.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket on floor. CDI - Bucket was moved off the floor.

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 in reach ins and along edges of drawer coolers. Needs 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 damage to ceiling next to office. Observed broken tiles next to WIF and in several other areas. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up of debris and residue on floors and walls throughout the facility. Needs cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC was not a CFPM.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink blocked by box of single service to go boxes. CDI - Box was moved to allow handsink access. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed pans stored as clean with food residue and debris on them. CDI - Pans were moved to be cleaned.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths on counters and prep surfaces throughout the kitchen.

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 handle in flour.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked above 3 comp sink. Pans were stored face up so puddles of water were in them.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use boxes for to go and single use tea jugs stored on the floor.

4-501.11 Maintain equipment in good repair. Observed steam table next to drive thru window was not operating. PIC stated it was not working when he came in this morning and he put the unit out of use. Observed flip top to small prep unit would not open and close properly.

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 reach in units throughout the facility with a very large amount of build up in the reach in unit at the biscuit station. REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink next to ice machine with red bucket stored in it. CDI: PIC removed bucket from sink. REPEAT VIOLATION. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser next to biscuit station jammed-unable to dispense towels. CDI: PIC repaired jam.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no time stamp on blanched fries. CDI: Education provided and PIC labeled product with time stamp. REPEAT VIOLATION.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy food waste buildup inside biscuit reach-in cooler.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed low grout in various areas of kitchen. 6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed standing water under prep sink, next to reach-in cooler at biscuit station, and at back of chicken walk-in cooler. 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 corner flashing at mop sink separating from wall. **PIC stated several pieces of equipment and the layout of the kitchen are scheduled to be updated soon. EHS notified plan review.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed sanitizer towels stored in hand sink at front entrance to kitchen. CDI: PIC removed sanitizer towels.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed gravy being held below 135F in steam well. CDI: PIC voluntarily discarded product.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce, pimento cheese, sliced cheese, and salads being held above 41F in make table. PIC stated flip top on unit is broken and maintainence arrived during inspection. PIC placed products on ice. Approx. 35 min. later, the salads had been sold, pimento cheese cooled to 41F, and the lettuce and sliced cheese voluntarily discarded. EHS will follow-up within 10 days to verify temperature issues with make table have been resolved. REPEAT VIOLATION. VERIFICATION REQUIRED. **Continued non-complicane may result in Risk Control Plan and possible permit action.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no time stamps on blanched fries upon arrival for inspection. EHS requested time stamps be placed on fries. At end of inspection, fries were still not time stamped. CDI: PIC sent food employee to purchase markers and time stamped fries.

3-501.13 Use approved thawing methods. Observed 7 bags of mac-n-cheese thawing directly in basin under hot water in prep sink. PIC then turned off hot water and left bags sitting in pre sink basin to thaw with no running water. CDI: Education provided, PIC placed mac-n-cheese bags inside insert pans, and bags placed under cold running water.

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 chicken supremes stored on floor of walk-in freezer.

4-501.11 Maintain equipment in good repair. Observed flip top on make table unit in poor repair- causing temperature issues.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed standing water in dry storage area and at water heater approx. 1 inch. deep. Observed food splash/standing water on floor of chicken walk-in cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods in flip top portion of make table being held above 41F. EHS recommended turning down temperature on unit. CDI: PIC placed products in walk-in freezer for rapid cooling and ice bags on new product placed in make table. REPEAT VIOLATION.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed containers of mashed potatoes, green beans, sausage gravy, and eggs that were held below 135 F. CDI- Items were discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced lettuce in prep cooler that was above 41 F. Lettuce was placed in cooler at 8am according to employee. CDI- Sliced lettuce was discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in facility at time of inspection. Back door was left open while garbage was taken to dumpster. Fly fan was in use, but could not keep amount of flies from coming in during the extended period of time. CDI- management will work to keep door from being open for long periods of time.

3-305.11 Food Storage-Preventing Contamination from the Premises - C Observed frozen condensation landing on bags of chicken breast in walk-in freezer. The bags were in an open cardboard box stored underneather freezer compressor. CDI- Bags of chicken breast were discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were stacked wet. CDI- Containers were seperated and allowed to air-dry.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed dried debris on exterior of container at 3-comp sink. CDI- Container was cleaned. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior of refrigeration units, ovens, fryers, and shelving in kitchen area.

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 with no time labels. CDI- PIC discarded fries and replaced fries with a new batch. New batch had an end time stamp of 10:45 am.

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 hair restraint preparing food in the kitchen.

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 of single service cups stored on the floor in the back kitchen.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed the ice chute with build up in the interior. Needs to be cleaned. Observed standing water in the chicken marinade machine from previous day. Corrected during the inspection (CDI) - Marinade machine was pulled from walk-in to be cleaned. -0pts-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed lettuce and cheese in the walk-in cooler holding above 41F. Observed cheese in reach-in cooler on ice at 44F. Corrected during the inspection - Cheese was taken to the walk-in. PIC will have maintenance check out walk-in cooler. Ambient air thermometer near door was reading at 42F. -1.5pts-

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 lettuce and cheese in the walk-in cooler opened needing a date. -0pts-

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 foods such as lettuce, cheese and tomatoes being cooled in the flip top unit opened. CDI- Products were removed and placed in walk-in cooler. -0pts-

4-501.11 Maintain equipment in good repair. - Observed gaskets torn in drawer under the grill. Needs to be repaired. Observed tile and baseboard damage in the kitchen in need of repair. -0pts-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed gaskets with build up in need of cleaning. Observed reach-in cooler at biscuit prep table in need of cleaning. REPEAT. -1pt-

6-202.11 Light Bulbs, Protective Shielding - C- Observed lights under hood at fryers. Needs to be repaired. -0pts-

3-501.19 Provide written procedures for foods held using Time as a Public Health Control (TPHC). -P/Pf Observed general procedure for TPHC held blanched fries posted that does not meet all requirements of 3-501.19 for TPHC written procedures. CDI- PIC provided written procedure approved by Health Dept. TPHC procedures were being properly followed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust and limescale build up on walk in chicken cooler fan unit. Needs cleaning.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at kitchen handwash sink near walk ins. CDI- Towels provided. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed wiping towel stored in handsink. CDI- Towel removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a number of pans, containers, and utensils stored above 3 comp sink as clean with food debris on them. CDI- Dirty items placed in dish sink for re-washing.

7-201.11 Store toxic materials to avoid contamination. -P Observed worker storing degreaser on biscuit prep table next to biscuits. CDI- Chemical moved to chemical storage area.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a lot of fruit flies and house flies in kitchen area near back door, near office area, and near single service storage/ dish area. Will follow up that facility is treated for pests and fly problem is improved.

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 baseboard tiles near ice machine wall across from office with broken and missing tiles needing repair/ replacing. 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 in walk in chicken cooler under racks and in corners needing better cleaning. GENERAL COMMENT: Investigated SR# 87531 during inspection.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed smoked sausage package and icing package in walk-in cooler not covered/protected. CDI items covered.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw chicken at chicken breading station at 46-48F. CDI chicken placed in walk-in cooler until employee ready to actively prepare product.

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 on TPHC without time removed from temperature control. CDI fries labeled.

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of cups and lids stored directly on floor.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels at the front hand sink. CDI - paper towels were provided. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed the front hand sink blocked by brooms and the hand sink by the ice machine blocked by a storage rack. CDI - items were removed.

7-201.11 Store toxic materials to avoid contamination. -P - Observed a sanitizer bottle stored on a prep surface. CDI - bottle was removed.

Repeat violation 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the reach in freezer gaskets and the drying racks above the 3 compartment sink.

5-202.12 Provide at least 100F water at handsinks. -Pf - Observed the hot water peddle missing off of the front hand sink. The water would only reach 84F. PIC stated they are supposed to be bringing a new peddle. Verification required 8/13/2017

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 the time missing on the fries. CDI - PIC marked the container with the correct time.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed several flies in the kitchen during the inspection. Make sure to keep all doors and windows closed to prevent them from entering. Call pest management company to help remove them. PIC stated an air curtain is going to be installed on the back door.

Repeat violation 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed 2 managers engaging in food prep wihout hair restraints.

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

General comment 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the bottom door of the reach in freezer and another one on the reach in cooler by the front hand sink. Replace gaskets.

Repeat violation 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed in the bottom of the reach in freezer, shelves in both walk in coolers and the gasket of the reach in freezer.

General comment 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed a bottom shelf in the walk less than 6 in above the floor.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed an employee working with food in the drive through area without a hair restraint.

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

General comment 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the prep unit. Replace gasket.

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

4-501.11 Maintain equipment in good repair. Observed rusted shelves in walk-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 debris; shelves, gaskets, handles of equipment, etc.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce holding in ice bath above 45F inside cooler. CDI lettuce was voluntarily discarded. If product is to be held in ice bath, ensure ice bath is adequate.

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 Bojangles written procedures states blanched fries may be helded and labeled for 1 hour and 10 minutes. Observed blanched fries labeled for 2 hours. CDI PIC voluntarily discarded fries.

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

4-501.11 Maintain equipment in good repair. Observed rusted shelves in walk-in coolers. Observed heavy ice buildup in reach in freezer due to gaskets.

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 of equipment collecting food debris; gaskets, reach in coolers, shelves, etc.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed several broken tiles throughout kitchen. Observed grout deeply grooved allowing food debris to hold between tiles. REPEAT VIOLATION.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed 2 employees improperly wash hands for less than 15 seconds. CDI employees instructed to properly wash hands.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed fries, flour and butter mixture stored directly on floor while in use or in walk-in cooler/freezer. CDI items relocated to approved location. Flour marked for return due to box in standing water.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed walk-in chicken cooler at ambient 45F. Chicken near door was at 47-48F. All bags of chicken above 45F were voluntarily discarded. Maintenance was contacted.

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 several slaw containers not date marked. CDI slaw containers labeled.

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

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed unprotected cup lip pieces.

4-501.11 Maintain equipment in good repair. Observed walk-in chicken cooler maintaining at 45F. Observed split gaskets on reach-in cooler under biscuit station.

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 througout facility collecting food debris; gaskets, shelves, walk-in walls, walk-in floors with standing water, etc.

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.

5-205.11 (A)- Handsinks shall be maintained accesible at all times. Observed fryer pan blocking one handsink. CDI- Pan was removed.

4-601.11 (A)- Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed 2 scoop utensils with food residue. CDI- Items sent to be re-washed. 4-602.11 (E)- Ice makers, beverage dispensing nozzles, and such equipment shall be cleaned at a frequency to preclude accumulation of soil or mold. Observed black build up inside ice machine. Clean

3-501.16 (A)(2)- Poentially hazardous food shall be maintained at 45 F or below. Observed shreddded cheese on prep top at 51 F and eggs stored on ice by grill at 54 F. CDI- Both items were discarded.

3-501.19- If time as a public health control (TPHC) is being used, written procedures shall be prepared and made available by request. Observed that facility's PIC could not locate written procedures for blanched fries, grits, or gracy being held on TPHC. Also, observed no time stamp on blanched fries at begining of inspection. CDI- Time was place on fry pan. -Retain TPHC procedures.

6-501.111- Premises shall be maintained free of insects, rodents, and other pests. Observed ants and some flies in facilty. Eliminate.

4-903.11 (A)- Single use items shall be stored at least 6 inches off the florr. Observed single service tea containers on floor. Facility had just received delivery. Maintain items 6 inches off the floor.

4-501.11- Maintain equipment in good repair. Observed 1 bulb out aboce fryer, split in gasket of freezer (reach in), and prep unit not working. Sign was on unit stating it was broken, no food was being stored inside prep bottom. Verification required. Repair.

.4-602.13- Non-food contact surfaces shall be cleaned at a frequency to preclude accumulation of soil residues. Observed food build up around freezer/cooler reach-in gasketts, under reach-in freezer, on shelving, and under shelving. Also, observed build up in between soda dispenser covers at both drink machines. Clean.

6-501.12 (A)- Physical facilites shall be cleaned as necessary to keep them clean. Observed dusty vent covers. Clean. 6-501.11- Physical facilites shall be maintained in good repair. Observed broken tile in front of 3-comp sink. Repair.

2-401.11 Eating, Drinking, or Using Tobacco - C Observed a half eaten muffin on the make line today- discarded. Employees may only eat in designated areas where food, utensils, and single use articles can not be contaminated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce stacked too high today and holding at >45F- top of product taken to the walk in to quicly chill which was achieved. Observed chicken dip stored in the freezer today at >45F- discarded to correct. Discussed the need for a deeper ice bath to achieve a safe temperature for this product or time the product as discussed and discard after 4 hours. Time sheet emailed today.

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 stored out of temperature today with an old time mark on them- back timed today to correct.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer buckets stored on the floor today.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed biscuit pans on the handsink today- moved to correct. Recommend a splash guard there to protect food and to keep this violation from occuring again.

4-602.11 Clean the equipment and utensils as required to avoid contamination. -P Observed a raw chicken tub taken back to the 3 comp. sink and scrubbed out, rinsed with the spray arm and then taken back to the chicken breading area- sent back to be sanitized today to correct.

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 at room temp. today that were not timed and cheese biscuits that were not timed today. Both back timed during inspection to correct. observed no time sheet for the cheddar biscuits today- provide one for the next inspection. TILT form emailed to PIC.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats under the customer drink area- increase cleaning in this area and let pest management know about this issue.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed multiple food service workers today with bracelets and watches on while preparing food. 2-302.11 Maintenance-Fingernails - PF Observed food service taking place by employees' with painted and fake fingernails- they must wear gloves anytime they are handling exposed food.

4-501.11 Maintain equipment in good repair. Observed the 2 door low boy freezer in bad repair today- metal coming up and allowing food debris build up.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean the low boy freezer, the pass through, the single flip top cooler, and below the drink machine.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed the cardboard dumpster overflowing today which didn't allow for the lid to be closed- may need to increase frequency that this is removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -PObserved mulitple foods stored at >45F today(see chart). Foods moved to walk in to chill down. Ice added to egg ice bath to correct.

6-501.111 Keep the premises free of insects, rodents, and other pests.Observed multiple gnats today.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.Observed the ice scoop stored on a soiled surface. Sent back to be cleaned today.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. .Observed debris on the single use storage rack up front.

4-501.11 Maintain equipment in good repair.Tortilla holder is melted and no longer in good repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed multiple pieces of equipment in need of cleaning today- pass through and floor drains for example.

Observed an employee drink with a lid, stored on the prep table today. Store employee drinks where they will not contaminate food, food contact surfaces, clean utensils and linen, or togo materials.Drink discarded today to correct and EHS spoke with manager about acceptable storage areas for drinks.2-401.11

Observed the handwash sink at the biscuit station blocked today by a pan of food. Do not use the handwash sink for anything other than handwashing. Pan moved today to correct.5-205.11

Observed chicken tenders and chicken breast that were thicker, not reaching 165F today. Employee broke open tender to know it was not done, and dropped them again. There was no way to check the breast and no thermometer was being used to do this. Employee's must use thermometers to ensure all poultry reaches 165F or more.Chicken breasts were dropped again to correct.3-401.11

Observed freshly cut lettuce and tomatoes cooling in the small flip top cooler today. Use WIC to cool these products as the small units are not designed to cool foods, just maintain them. Foods moved to WIC, uncovered, to quickly cool today.3-501.15

Observed no working thermometer onsite today. Provide a thermometer that reads from 0F-220F. VR in 10 days.4-302.12

Observed food stored on the handsink today. do not store food where it can become contaminated. Food moved to protect it today.3-307.11

Observed an employee handling biscuit dough today barehanded with nail polish on. Food service employees that have fake or painted finger nails must wear gloves at all times they are handling food. Employee washed hands and donned gloves today to correct.2-302.11

Observed buildup on the WIC racks today- clean.4-602.13

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional EmployeesEmployees must know the symptoms that they cannot work with food with and they must know the big five illnesses or know where to reference a list of them. Observed employees today that did not know the big five illnesses and could not find a list of them. Employees today knew most of the symptoms but were missing a couple. Recommend reminding employees, during meetings, of the policy and where it is posted. Corrected through instruction with the PIC.

6-301.12 Hand Drying ProvisionKeep papertowels supplied at all handsinks. Observed no papertowels supplied to two of the handsinks today- papertowels set ontop of dispensers today to correct due to dispensers not operating properly today.5-205.11 Using a Handwashing Sink-Operation and MaintenanceKeep handwash sinks accesable at all times. Observed a trash can stored in front of the back handwash today- moved during inspection to correct.

. 2-303.11 Prohibition-JewelryEmployees are limited to a single wedding band on their hands/wrists- no other rings, bracelets, or watches allowed. Observed a bracelet on an employee today.

4-501.11 Good Repair and Proper Adjustment-EquipmentRepaint chipping airdry racks above the 3 comp. sink as they are not easily cleanable.

4-602.13 Nonfood Contact SurfacesClean WIC racks- build up on them today.

. 6-202.11 Light Bulbs, Protective ShieldingObserved a peeling light bulb on the steam table today- replace.

6-301.12 Hand Drying ProvisionPaper towel dispenser at the biscuit station is not operational today. Employees using handsink <5' away today temporarily.

3-501.19 Time as a Public Health ControlFrench fries must be timed just as soon as they fall below 135F. Fries not timed today-corrected by PIC. Recommend a dry erase board or notebook to record times rather than writing on the pan.

3-304.14 Wiping Cloths, Use LimitationStore sanitizer buckets off of the floor.

4-202.16 Nonfood-Contact Surfaces2 handles missing from cabinets today, leaving absorbent foam exposed. Parts are ordered.

4-602.13 Nonfood Contact SurfacesClean cold hold gaskets, doors, and where the doors meet the cold units. clean WIC racks.

5-501.113 Covering ReceptaclesKeep dumpster doors closed. Observed one open today.