CHARLOTTE CONVENTION CENTER BOJANGLES

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed the handwash sink across from the 1 door RIC by the biscuit station to be obstructed from use by a garbage can and a dust pan placed directly in front of the handwash sink. CDI - Garbage can and dust pan moved, un-obstructing access to the handwash sink.

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 the underside of the lips to some of the metal insert containers stored as clean to have buildups of food debris. Spots observed contaminated with food debris were not food contact surfaces and did not contaminate other dishes when stored on the shelf. CDI - Dishes removed from the clean dish rack and placed at the 3 comp sink to be W/R/S.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed the 3 sanitizer buckets throughout the kitchen to be testing at quaternary ammonia levels of <50ppm. The sanitizer bag at the sanitizer dispenser was observed to be almost out, resulting in air gaps in the line when filling the buckets and causing the sanitizer levels to be off. CDI - All 3 buckets emptied and refilled with properly concentrated 200ppm quaternary ammonia solutions.

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 the ceiling at the cookline to have accumulations of dust/debris.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P - Observed a can of “household use only” ant and roach spray stored on the chemical storage rack in the back kitchen area. CDI - PIC voluntarily discarded.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P - Observed a container of whole milk buttermilk that was stored in the 2 door lowboy in the back kitchen area that had mold around the container opening. CDI - PIC voluntarily discarded.

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 the interior base of the lowboy freezer at the cookline to have an accumulation of food debris.

5-205.15 Maintain a plumbing system in good repair. - Observed the back kitchen area handwash sink with a continuous stream of water flowing out of it while the handwash sink was not in use. PIC stated they have a work order in for it already and their engineering department is just waiting for another part to come in to repair the foot pedal.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an unopened employee energy drink stored on the top shelf of the cookline opentop/lowboy refrigerator. CDI - PIC relocated employee beverage.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Pan of eggs in hot holding measured 130F. TCS foods in hot holding shall measure at least 135F. CDI - Eggs discarded. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Sanitizer at 3-compartment sink measured above 400 ppm. Quat sanitizer shall be 150-400 ppm. Have chemical company adjust sanitizer so it dispenses at 150-400 ppm. CDI - Solution diluted to 300 ppm.

4-501.11 Maintain equipment in good repair. Have chemical company repair dispenser so quat sanitizer dispenses at 150-400 ppm. 0 pts.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer solution at 3-compartment sink measured less than 150 ppm quat. Quat sanitizers shall be 150-400 ppm. CDI - PIC emptied sink and refilled it with 200 ppm solution. 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

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Employee preparing biscuits was wearing a watch. Food employees must not wear jewelry on their hands or wrists. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloth bucket measured less than 150 ppm quat. Store wet wiping cloths in properly concentrated sanitizer. 0 pts.

4-501.11 Maintain equipment in good repair. Replace torn gasket on reach-in freezer door. 0 pts.

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. Buildup on walls throughout kitchen. Clean walls more frequently. REPEAT

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed employee braid hair, not wash hands, pick up single-use boxes, and portion/pack food. Observed another employee touch their nose, not wash hands, continue to scoop ice and prepare drinks. CDI-EHS explained observations to PIC, EHS educated PIC, and employees properly 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 hand sink blocked by a large trash can. CDI-Trash can was moved and hand sink was made acessible.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, 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 . Observed open pasteurized liquid egg product without a date mark. Employee stated this was opened on Monday. CDI-PIC added correct date mark to opened RTE TCS food.

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 various sandwiches, like chicken and sausage, held on TPHC per PIC without time stamps. CDI-PIC added correct time stamp to sandwiches held on TPHC.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees preparing food while wearing an assortment of bracelets. Remove. 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 two employees with painted nails preparing food, without gloves. CDI-Employees washed hands and donned gloves.

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 grease buildup on large hot holding unit. Increase cleaning frequency/thoroughness.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food splash on walls throughout kitchen. Observed buildup on wall coving throughout kitchen. Increase cleaning frequency/thoroughness in these areas.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee dump ice water into hand sink. CDI-Employee was educated and no other handwashing violations were observed during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed sliced American cheese stored over fill line in prep top unit at 46F. PIC stated they had recently put the cheese into prep top. CDI-Overstacked cheese was removed and placed in WIC to quickly cool.

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 unlabeled seasonings near serving line. CDI-PIC labeled working containers of seasonings.

6-202.13 Properly locate mechanical insect control devices. Observed pest control devices stored with unprotected single-use items. Store pest control devices in a way to prevent contamination.

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 working with bangle bracelets and a watch. Remove.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed three quat sanitizer buckets at 50ppm. CDI-PIC remade sanitizer buckets to correct ppm.

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. 4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single-use food wraps stored outside of protective packaging, on same shelf as pest control device. Observed dust pan stored over single-use French fry containers near dry storage. Observed premade boxes with liners stored in the upward position without any protection from contamination.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed vomit and diarrhea procedure was not up to date. CDI: EHS provided PIC with an updated copy. For more information please visit: http://meck.co/FoodSafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at back handsink. CDI: Paper towels provided.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee with long hair not restrained. Ensure effective hair restraints are worn.

4-501.11 Maintain equipment in good repair. Observed gaskets on biscuit reach in cooler doors damaged and torn. Replace gaskets. REPEATVIOLATION

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 walk in freezer in need of sweeping.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed door threshold in need of painting between back of house and front of house.

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 . Pimiento cheese observed with date label of 1-18 and had not yet been discarded. TCS ready-to-eat foods must be used or discarded within 7 days of preparation or the day the commercial package was opened. CDI - Pimiento cheese discarded. REPEAT but different circumstances. 0 pts.

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 No time marked for blanched fries. PIC stated they were placed on TPHC 20 minutes ago. CDI - PIC placed time label on fries.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Degreaser and other chemicals stored above Magnasol on storage shelf. Do not store chemicals above Magnasol because the Magnasol goes directly in the fryer oil. CDI - PIC moved Magnasol to top shelf. 0 pts.

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 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Portioned cole slaw in reach-in cooler measured 47-49F and began cooling 1 hour ago. Use the walk-in cooler to cool TCS foods. CDI - PIC placed cole slaw back into walk-in cooler to continue cooling.

4-501.11 Maintain equipment in good repair. Some coolers along line have torn gaskets. Replace torn gaskets. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee jacket observed stored in a box of icing. Store employee personal items away from food. REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information 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 sausage made yesterday morning without date. CDI - PIC date marked items. - 0 -

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed cleaning needed to inside of biscuit reach in cooler. Observed sweeping needed to inside of walk in freezer. - REPEAT - 1 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored above prep top in kitchen. CDI - Phone removed. - REPEAT - 1 -

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed back hand sink blocked by trash can and mop. CDI - Items moved. - 0 -

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed no TPHC procedures on site during inspection. CDI - PIC printed and filled out new procedures during inspection. - 1.5 -

4-501.11 Maintain equipment in good repair. Observed one separating gasket in chicken reach in cooler. - 0 -

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed floor of walk in freezer with food debris present. Clean as needed to prevent build up. - 0.5 -

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drink stored above drink syrups. Observed employee bags stored on chicken breading table. CDI - Items moved. - 0.5 -

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. Observed employee handle raw chicken, removed soiled gloves and then wash hands without using soap before donning new gloves for food handling. CDI - EHS directed employee to wash hands using soap. Hands re-washed.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed organic buildup on interior surfaces of bulk ice machine. Clean frequently to prevent buildup.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed grilled chicken holding in steam well at 127f. CDI — chicken reheated to above 165f as it was cooked less than 2 hours prior.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed walk in cooler #2 holding raw chicken at 44f. Ambient air temperature of the unit fluctuating between 38 - 45f with possible mechanical issue. CDI - raw chicken relocated to upright cooler. Due to low inventory volume, adequate refrigeration exists in alternate coolers for storage of raw chicken products until repair is conducted.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed rodent droppings under shelving in dry storage area. Contact PCO for service.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC with long beard and no hair restraint. Face mask in use due to COVID-19 is not an effective hair restraint. REPEAT

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed a case of unwashed tomatoes stored over ready to eat buns in the walk in. CDI: Items reorganized.

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 sausage patty that employee stated was cooked yesterday with no date mark. CDI: Item dated. 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 Cole slaw portions date marked as expiring 8/30. PIC stated that the product was prepared 8/23. This is 8 days. CDI: Items correctly date marked to expire 8/29.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC with long beard and no beard restraint. EHS suggests that PIC tuck beard into mask or add a proper beard restraint.

4-501.11 Maintain equipment in good repair. Observed gasket on reach in freezer is split. Observed shelving in reach in coolers is beginning to rust on the fronts.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed black build up on chicken walk in cooler gasket. Observed some food debris in gasket of reach in freezer. 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 wall to left of the 3 comp sink with a large horizontal crack and near the clean container storage, a smaller vertical crack. Ensure building maintenance is keeping up with structural repairs.

7-201.11 Store toxic materials to avoid contamination. -P. Dish detergent stored on prep sink drain board with container of prepared tea. CDI- PIC Reggie Jenkins corrected storage of dish detergent.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. One employee wearing a bracelet during active food preparation. Remove bracelet. (0pts)

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Three stacks of single service cups at the front counter not protected from possible contamination.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Some minor debris in the prep cooler and gasket of one cooler on the line.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Three large pieces of chicken in a batch cooked and placed on the service line only at a final cook of 147F, 152F, and 155F in the thicker parts of the meat. Other smaller pieces cooked above 165F as required. CDI- PIC Brandi King removed and had cooking process completed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Three pieces of chicken being hot held on the main service line at 128F, 130F, and 132F. CDI- PIC voluntarily discarded the chicken.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee electronics, phones, keys, and container stored on box of syrup for beverage dispenser. CDI- PIC had all items moved to the designated employee shelf. (0pts)

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Buckets of sanitizer with cloths stored in them stored on the floor throughout. CDI- PIC Reginald Jenkins corrected storage.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried food debris/ residue under and on equipment. Some single service articles under neath back of shelf. Cleaning is needed.

7-201.11 Store toxic materials to avoid contamination. -P. Gallon bottle of degreaser concentrate stored on drainboard of prep cooler. CDI- PIC Reggie Jenkins advised, storage corrected.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Two employee's working at front counter dispensing foods from hot hold and re-stocking foods and drink, both wearing watches, various bracelets and rings with stones in them. Remove watches,rings, and bracelets; gloves may be worn. repeat

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. Scoop handle stored down in chicken flour in chicken walk in cooler. Correct storage. (0pts)

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Large grease chute used for removal of grease that is being disposed of stored in chicken walk in cooler. Some food/grease build up observed on chute today. PIC advised that they do not clean the chute. Cleaning of build up is required. (0pts)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee closed personal beverages and foods stored co-mingled with facility foods at the start of inspection. CDI- Storage was corrected by the end of initial walk through of facility.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Observed chemicals stored in handsink in back kitchen. CDI- access restored to handsink.

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 batches not crossed off of label sheet. CDI- documentation of fries batches caught up.

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

4-501.11 Maintain equipment in good repair. Door gaskets of low boy freezer splitting. Handsink in rear of kitchen soiled and with crusty buildup on faucet handles. Shelves in rear chicken refrigerator rusting. Shelf supports rusting.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Handsink in rear of kitchen detaching from wall; caulking has deteriorated. Replace caulking at sinks when deterioration begins.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sausage, country ham, smoked sausage, and raw bacon in drawer holding temperature at 46F. Sausage patties were cooked and cooled the on 7/17, PIC was not aware if sausage had reached 45F prior to placing them in holding unit. The ambient temperature of the holding unit was 46F. The PIC did not know when the unit had been holding at a higher temperature. PIC mentioned there had been issues with the holding unit, the thermometer of the unit outside, was reading 26F. CDI, sausage was discarded, smoked sausage, country ham and raw bacon were placed in the walk in cooler. VR 7/28/17

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 slice tomatoes, in prep-unit near grill, sliced on 7/17 without a date mark. Observed canned beans at prep-unit near grill, opened on 7/17 without a date mark. Observed shredded mixed cheese, in prep-unit near grill, without a date mark also opened 7/17. PIC mentioned all food preparation is done early morning. Observed sausage, cooked and cooled on 7/17, with out a date mark. DCI, conversation was had with PIC with regards to the risks of not date marking food if stored past 24 hours. PIC was allowed to date mark with yesterdays date.

3-307.11 Miscellaneous Sources of Contamination - C Observed food employee rinsing green beans in 3-compartment sink while 3-compartment sink was set up and in use. CDI Conversation was had with employee explaining the risk of contamination of food at 3-compartment sink when in use. Make sure that if 3-compartment sink is used as prep sink, it is being washed rinsed and sanitized prior to use. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed frozen chicken patties stored on the floor in the walk in freezer. CDI, PIC re-located chicken on to a rack.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in-use wiping cloths held in sanitizer bucket reading 50ppm. Manufacturer's specification indicate 150-400ppm as the adequate concentration for sanitizing. Ensure sanitizer buckets read at the correct concentration when in use.

4-901.11 Equipment and Utensils, Air-Drying Required - C Observed several pans stacked without air drying in the dish washing area. Ensure equipment and utensils are allowed to air dry prior to stacking.

5-205.15 Maintain a plumbing system in good repair. Observed leak coming from faucet at hand washing sink near the grill.

3-401.11 Cook raw animal foods to required temperatures. P: Observed large chicken pieces coming out of fryer at less than 165 F. Referto temperature chart. CDI- chicken dropped back into cooking processand brought up to over 165 F. Referto temperature chart.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found Bo Rounds at less than 135 F in holding. Refer to temperature chart. Bo Rounds discarded voluntarily by PIC. Bo Rounds are held for 20 minutes then discarded according to SOP.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found sausage cooked and cooled previous day not date marked. Found tomatoes and lettuce from previous day not date marked. CDI- allowed to date mark with previous day's date.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed rinse solution in 3-comp sink soiled.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Observed heavily soiled cloths, grill scraper, and brillo pads stored on handsink at grill station. CDI- sink access cleared.

7-201.11 Store toxic materials to avoid contamination. -P: Observed cleaners stored on lip of handsink at prep table in rear of kitchen. CDI- cleaners moved to location where contamination would not occur.

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: Found prepared salads in closed clamshells 50 Fin small prep cooler. Do not rely on small coolers tocool TCS food. CDI- salads moved to walk-in cooler.

4-501.14 Warewashing Equipment, Cleaning Frequency - C: Observed pre-rinse occurring at 3-comp sink while wash and sanitizing solutions were in use. Rinse also occuring between wash and sanitizing at soiled rinse sink.

2-301.14 Wash hands after activities that contaminate them.-P: Observed counter employee handling payments at front counter, then scooping ice for customer drinks. Dicussion with PIC.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf: Found insect spray that indicates not for use in food prep areas or kitchens. CDI- canister removed. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf : Unlabeled bottle of blue liquid found.CDI- labeled asglass cleaner.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Measured quat sanitizer in cloth buckets at 100 ppm. Buckets refilled to proper concentration.

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

4-501.14 Warewashing Equipment, Cleaning Frequency - C: Observed utensils and equipment soaking in 3-comp sink washing bay, with sanitizer made up in sanitizer bay. Soiled equipment was stored in center rinse bay.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Build-up beginning on shelves in walk-in coolers.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P: Observed fries held on TPHC uncovered. Observed opened box of chicken filets in freezer with contents exposed CDI- Fries discarded. Chicken in freezer covered.

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. -P/Pf: Found fries being held past labeled expiration time. Employee stated the labeled times were for previous batch, and current batch had not been labeled. CDI-fries discarded voluntaily.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Salad/condiment cooler in kitchen prep area and cooler at front line with no thermometers on interior. Verification needed.

4-501.11 Maintain equipment in good repair. Prep cooler with splitting door gasket at fryer area. Repair gasket.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris and residue build-up in split gasket of prep cooler at fryer area. Observed shelves in refrigerator at rear of kitchen stained and with food build-up.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P: Observed paper covering fries held on TPHC with pre-written discard times running for 7 hours. If using paper to document discard times for fries then paper must be changed out within four hours. CDI- paper changed out.

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 entry observed paper covering blanched fries held on TPHC with pre-written discard timeson paper. Do not write batch discard times for batches that haven't been blanched yet. Verification needed.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed cloths being held in sanitizer buckets at 50 ppm quat. CDI- changed out buckets.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P: Observed employee wearing gloves, opening doors, handling soiled cloth, then handle sliced cheese. CDI- direction to change gloves and to separate tasks while wearing gloves, especially when handling food or cleaned equipment.

4-501.114 Maintain sanitizer at correct concentrations. -P: Sanitizer in 3-comp sink measured less than 150 ppm quat. CDI- solution changed out and measured 200 ppm.

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: Found fries covered with food grade paper with many hours worth of times on it. Follow the procedures as approved. Each batch of blanched fries shall be clearly marked with begin and end times, with a new pieceof paper for each lot. CDI- discussion with PIC. Fries discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Chicken less than 6" off freezer floor.

4-501.11 Maintain equipment in good repair. Sanitizer dispenser on wall not operating. Facility using neighboring facility for sanitizer to fill sink. Repair person from EcoLab called.

2-301.12. Follow the cleaning procedure to adequately wash your hands.-P. Observed employee wash hands for less than 10 seconds. CDI hands washed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed back handsink blocked with garbage can and soiled linen basket. CDI items moved.

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

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 back handsink soiled with debris.

2-301.14 Wash hands before donning gloves and between gloves uses.-P. Observed employee use sanitizing as handwashing in between glove changes. CDI hands washed and gloves changed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed chicken breasts and tenders below 135F. CDI items discarded.

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

2-401.11 Eating, Drinking, or Using Tobacco - C. Employees shall eat, drink, and use tobacco only in designated areas where contamination of exposed food, equipment and other items may not result. Observed employee eating eating in prep area.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Food contact surfaces shall be clean to sight and touch. Observed soiled utensils and ice machine soiled with debris. CDI machine cleaned and utensils moved to sink for cleaning.

3-501.19 Time as a Public Health Control - P,PF. Food held out on time shall be marked or identified to indicate when food shall be discarded. Observed all foods on front line held on time not labeled with time stamp. CDI items labeled.

7-102.11 Common Name-Working Containers - PF. Working containers thagt store chemicals shall be labeled with common name of material. Observed 2 sanitizer buckets in facility not labeled. CDI items labeled.

4-204-112 Temperature Measuring Devices-Functionality. Thermometer shall be provided to record the ambient air temperature of a hot or cold unit. Observed missing thermometer in kitchen reach in.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. PHF/RTE foods that are hot held should be 135F or above. Observed seasoned chicken bites at 124F. CDI item reheated to 165F. Repeat.

4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PF. Manual warewashing water should be atleast 110F or above. Observed wsah water at 104F. CDI sink emptied and refilled.

Ensure quat sanitizer is maintained at proper concentrations at all times. Observed sanitizer slightly weak in one bucket, CDI by refiling.

3-501.16 Ensure all hot time/temperature control for safety foods (TCS) are maintained 135F or above. Observed sausage 127-128F in steam table, CDI by reheating above 165F.