BOJANGLES' #541

5-202.12 Provide at least 100F water at handsinks. Back handsink near 3-comp temping at 74F. Ensure all sinks used for handwashing provides at least 100F water. 5-202.12(C) A self-closing, slow-closing, or metering faucet shall provide a flow of water continuously for at least 15 seconds. Bathroom handsinks unable to provide flow of water continuously for 15 seconds. Repair sinks.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Box with multiple tomatoes with white residue accumulation held in walk-in cooler. CDI- PIC voluntarily discarded items.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw sausage patties being held above Bo rounds in reach-in freezer. CDI- PIC adjusted storage order after discussion with EHS. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed shredded lettuce and metal pan of pasteurized eggs being held above 41F in flip top. CDI- PIC voluntarily discarded items due to container being low and unlikely to use. 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. Food employees with or around food, clean equipment and single use articles should have hair covered or restrained. EHS discussed with PIC during inspection.

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 holding red bottle caps with heavy liquid accumulation and white/grey/green residue accumulation on inside of box. CDI- PIC had items removed from box and stored away from potential 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. Observed bottom of reach in freezer, areas on and around holding equipment and cooking equipment, all needing cleaning. *REPEAT*

5-205.15 Maintain a plumbing system in good repair. Observed prep sink hot water nozzle not functioning.

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 needing cleaning in hard to reach places under equipment. Walls in establishment with residue accumulation needing cleaning. *REPEAT*

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite during inspection. PIC stated trainings have been put on schedule. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed quat solution in 3-comp sink below 150ppm while actively sanitizing dishes. CDI- PIC emptied sink and replaced solution to above 200ppm. Began process of changing out low bag. 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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a live crawling insect and a live flying insect. EHS discussed pest control measures with PIC.

4-501.11 Maintain equipment in good repair. Observed walk-in freezer with heavy ice buildup on pipes. Unit was functioning properly at time of inspection. Observed 2-door reach-in freezer with water droplets forming on fan. Directly over packaged foods.

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 machine and nozzles, bottom of reach in freezer, areas on and around holding equipment and cooking equipment, all needing cleaning. *REPEAT*

5-205.15 Maintain a plumbing system in good repair. Observed back drain under 3-comp needing to be clean and unclogged.

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 needing cleaning in hard to reach places under equipment. Walls in establishment with residue accumulation needing cleaning. *REPEAT*

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed food not cooling not wrapped or having lids.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed shakers without labels to identity contents. REPEAT

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed racks in walk in coolers rusted.

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 handles of cooler doors (throughout facility)in need of cleaning, inside of reach in cooler in need of cleaning, door on ice machine 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 facility in need of cleaning , especially hard to reach places. REPEAT

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed items blocking hand sink 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed debris in hand sink 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels or approved alternative for hand drying. CDI..Items were removed from in front of sink, sink was cleaned out, paper towels were added

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several food items above 41. Please check temp chart. CDI..Items were voluntarily discarded and facility has voluntarily closed. EHS will return in 3 days to check cold holding. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed fries without time stamp. CDI time was added.

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 squeeze bottles without labels throughout facility. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp towel on prep table. REPEAT

4-501.11 Maintain equipment in good repair. Observed Prep unit with ambient air at 57F with standing liquid on bottom shelf. Observed Chicken WIC ambient air at 50F, Observed produce cooler ambient air at 43F. Facility has voluntarily closed. Repair tech was called out.

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 several lids covering food with debris and build up. Also observed WIC’s, prep unit, and under grill in need of cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken tiles throughout facility. 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 massive amounts of food debris throughout facility. Copious amounts of grease build up behind cook line and under grill.REPEAT

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf. Observed an incomplete employee health policy in the facility during inspection. CDI. PIC was given another.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sanitizer at 3 comp sink at 20ppm quart during dish washing. CDI. PIC manually added the sanitizer to increase concentration to 200ppm quart, 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

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed seasoning shaker with label that had rubbed off and was no longer labeled.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed moist in-use wiping cloth placed on prep surface. CDI-Employee moved cloth to be laundered.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of dishes in the cleaned dish area.

4-501.18 Maintain wash, rinse, and sanitize solutions clean. OBSERVED build up on wash solution at 3 comp sink.

5-205.15 Maintain a plumbing system in good repair. Observed clogging at can wash area. Needs to be unclogged.

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 and loose floor tiles throughout facility and WI freezer. 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 food debris and buildup on behind cooling lines and under equipments throughout establishment. Observed abundance of food debris and grease buildup on floors throughout establishment. Higher and more thorough cleaning frequency recommended. **REPEAT** -1-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at start of inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed insects in the kitchen area. Repeat ***improvement from last time.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees with no protective head coverings. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee working with food while wearing a big ring. 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 cleaning needed on all cooking and prep line equipments, RI coolers. Repeat

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken and loose floor tiles throughout facility and WI freezer. 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 food debris and buildup on behind cooling lines and under equipments throughout establishment. Observed abundance of food debris and grease buildup on floors throughout establishment. Higher and more thorough cleaning frequency recommended. **REPEAT** -1-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored on food prep area in kitchen. Designate an area for the storage of employee drinks away from equipment, customer food, and utensils.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed food employee use handwashing sink to dump container of ice. -CDI- EHS educated PIC and food employee on proper use of handwashing sink. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed all the food in one of the WI coolers to be out of temperature. PIC indicated that. The raw 0chicken was just brought in and taken to the other cooler. All other TCS food was voluntarily discarded. Repeat Unit was placed out of service. Will be back tomorrow to check on the unit. 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 .

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

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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees with no protective head coverings. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee working with food while wearing a big ring. Repeat

4-502.11(A) Maintain utensils in good repair. Observed one of the WI coolers in disrepair. 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 cleaning needed on all cooking and prep line equipments, RI coolers. Repeat

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken and loose floor tiles throughout facility and WI freezer. 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 and buildup on behind cooling lines and under equipments throughout establishment. Observed abundance of food debris and grease buildup on floors throughout establishment. Higher and more thorough cleaning frequency recommended. **REPEAT** -1-

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed employees wash hands for 3 seconds, turn off faucet without a barrier and then dry hands. Hands were contaminated. CDI-EHS explained observation to PIC and PIC demonstrated proper hand washing. Employees correctly washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed all the food in one of the RI coolers to be out of temperature. Unit temperature was 70F. Food was voluntarily discarded and unit placed out of service. Will be back in 3 days to check on the unit. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roach in walk in cooler. Establishment has regular pest control service. PIC has been advised to contact pest control services to prevent insect infestation.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several food employees with no protective head coverings. Observed PIC with no hair cover. **REPEAT* 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC with wrist band.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed moist in-use wiping cloth placed on prep surface. CDI-Employee moved cloth to be laundered.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans on drying rack. Allow all items to air dry after W/R/S.

4-502.11(A) Maintain utensils in good repair. Observed one of the WI coolers in disrepair. 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 cleaning needed on all cooking and prep line equipments, RI coolers.

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 and loose floor tiles throughout facility. Observed missing tiles on the ceilings 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 and buildup on behind cooling lines and under equipments throughout establishment. Observed abundance of food debris and grease buildup on floors throughout establishment. Higher and more thorough cleaning frequency recommended. **REPEAT** -1-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones stored on food prep surfaces in kitchen. Designate an area for the storage of employee phones away from equipment, customer food, and utensils.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at start of inspection. Per PIC, he will be taking CFPM classes this week. -0- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed 3 food employees wash hands without using a barrier to turn off faucet thus recontaminating hands. -CDI- EHS educated employees on using a barrier to turn off faucet and food employees re-washed hands. **REPEAT** -4- 2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed food employee wash hands for less than 20 seconds and not use a barrier to turn off faucet. -CDI- EHS educated food employee on proper handwashing techniques and food employee properly rewashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms. -P- Observed PIC touch parts of face and arms and return to food prep without washing hands. -CDI- EHS educated PIC on when to wash and PIC washed hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris, greasy surfaces and stickers on dishes stored as clean. -CDI- PIC moved items to dish pit to be 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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 with no date in RIC near front line. Observed several items hot holding with improper date marks/labels. (I.e. Macaroni and cheese labeled “pinto beans” and prepared 11/13/2023). Observed sliced tomatoes in sandwich prep prepared with no date mark. Per PIC, Cole slaw and sliced tomatoes were prepared yesterday, Mac and cheese and other items on hot hold line are prepared fresh daily. -CDI-PIC properly date marked items with no date and corrected date marks of items prepared today. -0- 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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several food employees with no protective head coverings. Observed PIC with no beard guard. **REPEAT** -0.5- 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC with wrist watch.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed ice scoop handle stored in ice at drink dispenser at drive thru line. -CDI- PIC removed. -0-

4-501.11 Maintain equipment in good repair. Observed reach in freezer doors not properly closing. **REPEAT** -1-

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 abundance of food splash, residues, and debris on shelving, non-food contact surfaces of all cooking, cold holding, and hot holding equipment. Observed food debris and residue inside reach in coolers, WICs, freezers. Higher and more thorough cleaning frequency recommended. **REPEAT** -1-

5-205.15 Maintain a plumbing system in good repair. Observed slow drain at back handwashing sink. Observed leak at front handwashing sink. **REPEAT** -2-

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed strong urine odor in men’s bathroom. -0-

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed shelves and other items outside of waste bins. -0-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken and loose floor tiles throughout facility. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food debris and buildup on walls throughout establishment. Observed abundance of food debris and grease buildup on floors throughout establishment. Observed dust buildup on vent covers. Higher and more thorough cleaning frequency recommended. **REPEAT** -1-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee return to work station from outside without washing hands. -CDI- EHS informed PIC of observation and PIC directed food employee to wash hands. Observed food employee wash hands without using a barrier to turn off the faucet. -CDI- EHS informed PIC of observation and PIC directed food employee to rewash hands and use a barrier to turn off faucet. -2-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed food employee use handwashing sink to dump container of ice. -CDI- EHS educated PIC and food employee on proper use of handwashing sink. -0-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark buildup inside of ice machine. Observed buildup in customer self serve drink dispenser. Per PIC, this dispenser is not in use. Increased cleaning frequency recommended. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed raw marinated bo's filet chicken breasts and buttermilk in RIC near biscuit prep above 41F. Observed ambient air temperature of RIC at 51F. Observed sliced American cheese in flip top above 41F. Observed raw marinated chicken, raw chicken filets and raw 8-pc cut up chicken and thighs in WIC above 41F. Refer to temperature chart. Observed ambient temperature of WIC at 44F. -CDI- PIC voluntarily discarded cheese and chicken and buttermilk in RIC. PIC moved raw items from WIC to rapidly cool them back down. **REPEAT** **3DAY VERIFICATION REQUIRED** 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 3 food employees with no protective hair covering. -0-

4-501.11 Maintain equipment in good repair. Observed oven that had a note attached describing the equipment as broken. Observed ambient air temperature of chicken WIC above 41F. Observed RIC near biscuit prep with ambient air temperature above 41F. Repair or replace. **REPEAT** -0.5-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed no chlorine test strips available to test sanitizer concentration. **10DAY VERIFICATION REQUIRED** -0.5-

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 abundance of food splash, residues, and debris on shelving, non-food contact surfaces of all cooking, cold holding, and hot holding equipment. Observed food debris and residue inside reach in coolers. Higher frequency and more thorough cleaning recommended. **REPEAT** -1-

5-205.15 Maintain a plumbing system in good repair. Observed clogged drain under 3-compartment sink. **REPEAT** **VERIFICATION REQUIRED** -1-

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

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken and loose floor tiles in kitchen area and in freezer. Observed broken handle on RIC where raw bacon and ham is stored. 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 and buildup on walls throughout establishment. Observed abundance of food debris and grease buildup on floors throughout establishment. Higher frequency and more thorough cleaning recommended. **REPEAT** -1-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored over retail food in freezer. -CDI- PIC moved item to designated area. -0-

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed no CFPM on site during inspection.

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 a drink with no lid stored over hot holding line. CDI-PIC voluntarily discarded drink.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed three employees wash hands, turn off faucet without a barrier and then dry hands. Hands were contaminated. CDI-EHS explained observation to PIC and PIC demonstrated proper hand washing. Employees correctly washed hands. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee remove one pair of gloves and proceed to don a new pair of gloves. CDI-EHS explained the need to wash hands before donning gloves and employee washed hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 grilled chicken breasts at 118F. CDI-PIC voluntarily discarded grilled chicken.

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 liquid egg product at 62F in melted ice bath by flat top grill and raw chicken cold holding unit at 47F. CDI-PIC voluntarily discarded TCS foods that were above 41F.

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, rice, and other sides being held on TPHC without end times marked or incorrect times marked. For example, the time stamp on the rice was from 9:27am and chicken supremes were marked from 9:58. CDI - Correct end times were marked by PIC.

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 seasoning shaker with label that had rubbed off and was no longer labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed dead roaches inside of hot holding equipment and in storage containers, live roaches behind the ovens, and fruit flies around the drive-thru soda machine. PIC stated Orkin provides a monthly service. EHS has advised PIC to increase frequency of pest control.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed moist in-use wiping cloth placed on counter near soda machine. CDI-Employee moved cloth to be laundered.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed tongs stored over ledge of equipment that is not sanitized every 4 hours.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked stainless steel pans on drying rack. Allow all items to air dry after W/R/S.

4-501.11 Maintain equipment in good repair. Observed oven that had a note attached describing the equipment as broken and blowing a fuse when in use. Repair or 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 food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed abundance of food splash, residues, and debris on shelving, non-food contact surfaces of all cooking, cold holding, and hot holding equipment. Observed food debris and residues inside reach in coolers. Observed growth surrounding spouts of soda nozzles. Recommend higher frequency and more thorough cleaning.

5-205.15 Maintain a plumbing system in good repair. Observed both hand sinks in kitchen area leaking when in use.

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 and loose floor 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 food debris and buildup on walls throughout establishment. Observed abundance of food debris and grease buildup on floors throughout establishment. Recommend higher frequency and more thorough cleaning.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for responding to vomit/diarrheal events. CDI - Written procedures were reviewed with and e-mailed to PIC. -0 points- For more information please visit: http://meck.co/FoodSafety

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roach in walk in cooler. Establishment has regular pest control service. PIC has been advised to contact pest control services to prevent insect infestation. -1 point-

4-501.11 Maintain equipment in good repair. Observed flour storage bin with broken and missing lid. Observed walk in cooler not working and maintaining ambient air temperatures of approximately 60F. A technician was on site to repair walk in cooler during inspection. PIC had removed any TCS foods from walk in cooler prior to inspection. Establishment has a second walk in cooler that is functioning correctly. -REPEAT- -0.5 points-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no sanitizer test kit for measuring quat sanitizer concentration at three compartment sink. A verification is scheduled for February 8th, 2023 to determine if establishment is in compliance. -0.5 points-

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 abundance of food splash, residues, and debris on shelving, non-food contact surfaces of all cooking, cold holding, and hot holding equipment. Food debris and residues inside reach in coolers and inside walk in coolers. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

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 and missing floor tiles in walk in freezer and 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 abundance of food debris on floors throughout establishment. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drinks stored on shelving above ready to eat foods and food prep areas. Designate an area for the storage of employee drinks away from equipment, food, and utensils. -0.5 points-

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed handwashing sink without hand soap. The soap dispenser was broken and missing with no alternative provided. CDI - PIC obtained new soap dispenser during inspection and placed at handwashing sink. -1 point-

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed external thermometer of walk in cooler #2 broken and not accurate. Provide an air thermometer for cooler. -0 points-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open without fly or rodent protection during inspection. CDI - PIC closed back door. -0 points-

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 employee with fingernail polish working with ready to eat foods at cook line and flip top cooler. CDI - Employee put on gloves. -0.5 points-

4-501.11 Maintain equipment in good repair. Observed walk in freezer not functioning. Walk in freezer was maintaining ambient temperatures of 40F with all food remaining frozen. External thermometer indicated an internal temperature of 40F. PIC stated that a technician will be on site today to repair small reach in cooler. Technician will be asked to assess walk in freezer. A verification will be scheduled for 8/5/2022 to determine if walk in freezer has been repaired. PIC has been advised to keep door to unit closed, maintain foods frozen, and take action if TCS foods thaw. Establishment has two additional walk in coolers to provide proper cold holding ability for TCS foods. -0.5 points-

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 heavy food debris, residues, and food splash in reach in coolers, along food prep surfaces, and on condenser fans of walk in cooler. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point

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 abundance of food debris on floors throughout establishment. Recommend higher frequency and more thorough cleaning. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken floor tiles in kitchen prep area. Recommend repair/replace. Observed broken and missing soap dispenser at handwashing sink in food prep area. -REPEAT- -1 point-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones stored on food prep surfaces in kitchen. Designate an area for the storage of employee phones away from equipment, customer food, and utensils. -0.5 points-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at rear handwashing sink. CDI - Paper towels were provided. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed raw chicken being held in breading station with a temperature of 52F. Internal temperatures of breading station equipment was 71F. CDI - Raw chicken was placed in breading station approximately 3 hours prior to inspection. Raw chicken was taken to walk in cooler to rapidly cool to 41F or less. Breading station cooler has been taken out of service. -1.5 points-

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 raw chicken stored on floor of walk in cooler. CDI - Box of chicken was moved to nearby shelving. -REPEAT- -1 point-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food while not wearing a hair restraint. -0 points-

4-501.11 Maintain equipment in good repair. Observed breading station with an internal temperature of 71F. Breading station has been taken out of service. Observed soap dispenser at handwashing sink broken and removed from wall. Replace with a correctly working soap dispenser. -0 points-

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 heavy food debris, residues, and food splash in reach in coolers, along food prep surfaces, and on condenser fans of walk in cooler. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom. 6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed rear handwashing sink with heavy build up of food splash, residues, and debris. -REPEAT- -0.5 points-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken coving tiles below three compartment sink. Repair/replace 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, residues, and debris on walls and flooring throughout. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drinks stored on food prep tables near fryer and near chicken breading station. Designate an area for eating and drinking away from clean equipment, utensils, and customer food. -0.5 points-

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed metal pans used to hold ready to eat chicken with date mark stickers from two days prior to inspection. Properly clean equipment food contact surfaces to removed any date marking sticker residues. CDI - Stickers were removed and PIC was instructed to wash, rinse, and sanitize metal pans. -1.5 points-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage and chicken breast hot holding at temperatures between 115F and 118F. CDI - PIC voluntarily discarded items. -1.5 points-

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 being held on TPHC without end times marked. PIC had written procedures posted on nearby wall. CDI - End times were marked by PIC. -REPEAT- -1.5 points-

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 French fries stored on floor of walk in freezer. -0 points-

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. 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 employee with fingernail polish preparing food. CDI - Employee put on gloves. -0.5 points-

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 stored on floor beneath handwashing sink. CDI - PIC emptied sanitizer bucket. -0 points-

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 splash, residues, and debris on floors of walk in coolers, inside of reach in coolers, under food prep tables, on lid of flip top cooler, and on fryers. Recommend higher frequency and more thorough cleaning throughout. -0.5 points-

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed handwashing sinks in kitchen with food splash, residues, and debris. Recommend higher frequency and more thorough cleaning. -0 points-

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 throughout kitchen and dry storage areas. Repair/replace floor tiles. -0 points-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed sanitizer bucket inside rear hand washing sink. CDI - Sanitizer bucket was removed. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at rear hand washing sink. CDI - PIC provided hand soap. -1 point-

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with heavy black build up and residues. Recommend removing plastic divider when cleaning to access ice chute area. -REPEAT- -

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 being held on TPHC without begin and end times marked. PIC had written procedures posted on nearby wall. CDI - Begin and end times were marked by PIC. -0 points-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed washed metal pans on drying rack with pooled and standing water (wet stacking). CDI - Equipment was positioned on rack to allow for air drying. -0.5 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone on hot holding equipment in kitchen area. Designate an area for the storage of employee possessions away from equipment, food, and utensils. CDI - Employee moved phone to designated area. -0.5 points-

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed tomatoes stored over RTE cheese. EHS explained the difference between washed and unwashed. CDI-PIC placed tomatoes on the bottom shelf.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine and soda machine nozzle and backsplash in need of cleaning. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep unit holding food at 52F and above. PIC said they restocked at 5am. CDI-PIC voluntarily discarded food and called maintenance to come fix. VR REQUIRED 3/23/2020. 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. Observed ice scoop handle stored directly in the ice. REPEAT.

4-501.11 Maintain equipment in good repair. Obsevred prep unit holding food above temp. Observed prep unit handles broken on a stand up cooler. Shelf broken in the WIF. Shelves rusted throughout facility. *Sidenote-remodel coming soon! PIC did not sign due to Covid protocols.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed prep unit and stand up units in need of cleaning on the inside, food build-up.

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 areas of low grout throughout kitchen, ceiling tiles damaged and missing. Observed broken floor tiles by the ice machine. 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 3-comp wall in need of cleaning, walls and ceiling are greasy and need to be cleaned.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employee grab a piece of paper off the floor then go to put fresh gloves on. EHS explained they need a hadnwash anytime they touch something on the floor. CDI-Food employee washed hands properly.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine lid in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Obserevd pimento cheese, lettuce, tomatoe, salads in the pre unit above 45F. PIC said they are having trouble with this unit and maintennace is supposed to come fix. PIC said food was put out around 9am. CDI-Food employee moved food abck to the WIC and will not use unti until it is fixed. PIC did not sign due to Covid protocols.

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

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop handle stored directly in the ice.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking in the dish drying area.

4-501.11 Maintain equipment in good repair. Observed stand up freezer across from the grill with a broken handle. Rusted shelving in the WIC/walk in freezer. Broken shelf by the oil container. Ice in the WIF. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed prep unit and HH area beside the grill built up with grease. Prep unit handles caked with flour and food debris. Inside of stand-ups and prep units need cleaning. Food built up on the WIC/WIF shelves. REPEAT.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken floor tiles by the ice machine, areas of low grout throughout kitchen area. Two ceiling tiles area missing. Paint is chipping off the office door. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Floors, walls ceiling are in need of cleaning. Fan vent covers are dusty. REPEAT.

Repeat Violation-1.5 pts- 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink buildup on the white board in the interior of the ice machine.

General Comment. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in the facility above 41F. *See temperature chart above* PIC wasn't aware when containers of scrambled egg mix were open. CDI- Containers were voluntarily discarded. The chicken was from yesterday. CDI- Voluntarily discarded.

Verification Required. Repeat Violation-Full Points,1- 4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermometer in reach in cooler beside fryers. 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Facility not able to find thin probe thermometer during inspection.

Repeat Violation-Full Points, 2- 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several roaches in the area where biscuits are being made. The roaches were on the floor, wall and trash can at handsink. Bo berry biscuits were being stored underneath counter uncovered. Biscuits were moved to cooler to prevent them from getting contaminated by the pest. Pest control came to facility on 02/22/20 and did not see and signs of pest according to records. It also states on the receipt "If you experience pest issues between scheduled visits, we will come back and address the problem at no additional charge" Suggested that facility call pest control to come back and do treatment again.

General Comment. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket holding in-use wiping cloths at 0 ppm quat. CDI- Bucket was emptied and new sanitizer was added that was 200 ppm quat.

Repeat Violation-Full Points, 2- 4-501.11 Maintain equipment in good repair. Observed a couple racks in walk in freezer that are badly rusted, needing re-coating or replacing. Also observed rusted shelving on storage carts throughout facility (in the middle of coolers and beside chicken prep table) Reach in freezer has broken door handle. Needs replacing.

Verification Required. 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility with no quat sanitizer test strips.

Repeat Violation-Full Points, 1- 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets in need of cleaning at reach in cooler beside fryers, and cleaning needed inside of reach in freezer.

Repeat Violation-Full Points,1- 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 the following in tha facility: low grout on floor tiles throughout kitchen, missing floor tiles at the entrance of the walk in freezer, broken floor tiles in front of canwash, on wall at 3 compartment sink and throughout kitchen.

General Comment. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purse and keys on top shelf of storage cart. Items were being commingled with items for facility. Also observed employee drinks being stored on prep counter. Employee possessions should be stored on bottom shelf.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed can opener left with some food and grease build up on it, needs cleaning. CDI- Can opener placed in dish sink for cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed buffalo chicken bites in steam table at 108. CDI- PIC voluntarily disposed of chicken. Points not doubled as only one food item observed out of temperature.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermomters in 2 door reach-in cooler nor in salad prep cooler.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in kitchen and a dead roach on floor near drive thru window. PIC provided receipt for pest treatment from today. Maintain pest control measures.

4-501.11 Maintain equipment in good repair. Observed two door reach in with missing gasket, not closing properly creating a lot of condensation build up. PIC removed all foods from cooler while awaiting cooler repair. Observed a couple racks in walk in freezer that are badly rusted, needing re-coating or replacing. (repeat)

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed racks in chicken walk in cooler with significant build up. Observed fan cover in walk in freezer needing cleaning of dust buil up. Observed build up on walls of biscuit reach in cooler.

5-205.15 Maintain a plumbing system in good repair. Observed 3 comp sink faucet leaking from handle. Needs repair.

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 missing and broken baseboard tiles behind fryers and under 3 comp sink. Observed broken floor tiles in front of canwash. Need repair. GENERAL COMMENT: Investigated SR# 98747 during inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed beans hot holding below 135F on the hot hold prep line at the drive thru. CDI-The beans were placed back onto the stove to reheat.

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 written on the fries at the fry line. CDI-The time was written onto the parchment paper.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in the facility. Increase pest control methods.

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 two metal containers with no handles stored in the flour bin. CDI-The containers were removed and explained that there must be handles of scoops when stored inside the product and the handle must be stored out of the product.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the clean equipment rack. CDI-The pans were unstacked to allow for proper air drying.

4-501.11 Maintain equipment in good repair. Observed a missing gasket to the 2-door RI cooler at the fryers. This is creating the door to not close and a towel has been wedged between the door to keep them closed properly. REPEAT. Observed ice buildup on the inside of the tall reach in freezer. It appears it is coming from the condenser. Needs repair work. Observed rusted shelving in the walk in freezer. Needs replacing. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor cleaning needed to the door frame of the hot holding drawer. Have cleaned.

5-501.111 Keep storage areas and bins for waste in good repair. Observed a damaged dumpster lid outside. Needs replacing.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite during the inspection. REPEAT.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored intermingled with facility items. CDI-The drinks were removed. REPEAT.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed fried chicken not fully cooked to 165F. CDI-The chicken was dropped back into the fryer to finish cooking.

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 Observed a spray bottle of chemical cleaner stored over top facility items. CDI-The spray bottle was moved to a different location.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed a damaged thin probed thermometer. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE THAT THE FACILITY HAS PURCHASED A THIN PROBED THERMOMETER.

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 use forks stored on the floor. CDI-The box was placed onto the shelf.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in the walk in freezer, a missing gasket to the right door of the 2-door reach in cooler. Have replaced. REPEAT. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep grooves in the cutting board at the sandwich prep cooler. Have resurfaced or replaced.

5-205.15 Maintain a plumbing system in good repair. Observed leaks coming from the 3-compartment sink faucet. Have repaired. REPEAT.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing and damaged tiles and missing grouting throughout the facility. Needs repair. 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 cleaning needed to the floors throughout the facility. Have cleaned. REPEAT.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee drink stored on the prep counter upon entrance to the kitchen. CDI-The drink was removed. Drinks are acceptable as long as they are stored away from facility food and product.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed the bo rounds hot holding below 135F. CDI-The product was discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed the small flip top cooler holding product above 45F. CDI-The lettuce, tomatoes, and sliced cheese were discarded. Have repaired.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the clean equipment rack. Ensure pans are fully air dried. CDI-The pans were unstacked. REPEAT.

4-501.11 Maintain equipment in good repair. Observed heavy ice buildup in the tall reach in freezer. Have the freezer repaired.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the shelves in the walk in cooler, the small reach in cooler and the tall reach in freezer. Have cleaned. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed a slight leak at the faucet of the 3-compartment sink. Have repaired.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed cleaning needed around the dumpster area. Have cleaned.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed general cleaning needed throughout the facility. Have cleaned. REPEAT. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged/missing tiles and grouting throughout the facility. Have repaired.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no handsoap available at the mens restroom handsink at beginning of inspection. Soap was provided during inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths left outside of sanitizer solution during inspection. Items were replaced during inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal containers stacked while still wet on the interiors. Items were drained and re-positioned to dry by PIC.

4-501.11 Maintain equipment in good repair. Observed rusted/damaged shelving throughout facility, observed damage to some cook line equipment.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy frozen food and ice built up in the upright reach in cooler. Observed several racks and sides of equipment collecting grease/flour residue. Observed the non-drink dispensing areas of the customer beverage machine soiled with dried on syrup and black residue.

6-302.11 Supply toilet tissue at each toilet. Observed only 4 table napkins present at the mens area bathroom stall . Proper toilet paper was provided during inspection.

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 litter accumulation at the customer beverage machine, observed walls behind the hot holding steam line collecting greasy residue, observed walls behind the three compartment sink collecting black residue, observed can/mop wash area in need of cleaning. Floors in the customer area are cleaned as needed, but at least twice a shift. Floors were cleaned during visit, as such only half points deducted.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pasteurized egg mix held in an ice bath next to the grill area at temperatures above 45F. Ice had melted in the holding container. Item was discarded and more ice added. Observed proper temperatures in the ice bath before end of inspection. Ice baths must be monitored and maintained such that 45F or fewer temperature is provided.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed bagged, single use tea containers stored in the walk in cooler with the bagged container in contact with a box of raw chicken. Tea urn containers were moved.

4-501.11 Maintain equipment in good repair. Observed rusted racks, shelving and equipment throughout rear kitchen areas.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed interior surfaces of reach in refrigerator units soiled with food debris. Coolers should be cleaned frequently to prevent such accumulation

Observed faucets on the three compartment sink leaking. 5-205.15 Maintain a plumbing system in good repair.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food debris present underneath equipment, observed food debris on the floors of the walk in coolers.

Observed employee bring toaster parts back from 3 compartment sink with soap present on side of unit. Observed containers collecting residue stored as clean Observed interior of ice machine with buildup. CDI - items rewashed and sanitized. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P

Repeat non-compliance: Observed chicken supremes holding a 129. CDI - discarded. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P **Improvement from previous inspection

Repeat non-compliance: Observed facility not properly following time procedure. Observed end time of previous batch not changed when new batch was made. Observed no paper on top of blanched fries, required per procedure. Observed facility cooking off blanched fries at the end of the 2 hour window for service time of 10 minutes, procedure states that blanched and cooked fries will be discarded at the end of 2 hours. 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 fly present in kitchen area. 6-501.111 Keep the premises free of insects, rodents, and other pests.

Observed packets of jelly in dry storage area and box of chicken in freezer on floor. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.

Repeat non-compliance: Observed 2 door freezer gasket damaged. 4-501.11 Maintain equipment in good repair.

Observed handles of freezer and 2 door reachin under biscuit station collecting residue. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed cold water knob not turning at back hand sink near 3 compartment sink. 5-103.12 Provide water under pressure to all fixtures. -Pf

Observed trash on ground around dumpster. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.

Repeat non-compliance: Observed bo-round and chicken supremes in hot well at 120. CDI - discarded 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P

Observed 2 start and end times on pan for blanched fries. CDI - marked with correct start time and end time. 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

Repeat non-compliance: Observed soda residue on cup lids near soda dispenser. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.

Repeat non-compliance: Observed wood step for biscuit station not sealed, PIC stated that step was painted and paint has come off. Facility owner is in the process of looking for a more stable step for a permanent solution. Improvement from previous station. Observed damaged handle on flip top reachin, flip top missing handle. Observed ice on bottom 2 door freezer. Observed 2 door freezer gasket damaged. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf 4-501.11 Maintain equipment in good repair.

Observed caulk residue on walls around tea station and hand sink in the back area. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

Observed one container of shredded cheese stored uncovered on rack in walk in, debris present on rack, no debris found in the food product. CDI - covered. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.

Observed smoked sausage at 114 and chicken at 125 for hot hold. CDI - reheated. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P

Observed sanitizer below 100 ppm in bucket with wiping cloths. Observed wiping cloths stored hanging over side of container. Observed dry cloths soiled on rack near breading station. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil.

Observed residue collecting on exterior of soda lid from soda splash. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.

Observed several racks with rust present. Observed wood steps for employees that cannot reach prep areas constructed from absorbent materials. 4-101.19 Nonfood-Contact Surfaces. NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, non absorbent, and SMOOTH material.

Observed racks collecting debris in walk in. Observed residue and storage collecting behind register for drive thru. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Improvement from previous inspection.

Observed caulk damaged behind hand sink near 3 compartment sink. Observed dust collecting on ceiling near prep line. Observed hood vents being cleaned, cooking present at time of cleaning. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 6-501.12 Cleaning, Frequency and Restrictions. (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Employees un-aware of symptoms that are required to be reported from health policy. Provide training to employees on the employee health policy. Gave PIC a health policy poster to review with employees.

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 employee rinse hands at sink, did not use soap, did not use hand towels to dry hands. CDI- Employee corrected, properly washed and dried hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice 115 on stove burner with no temp control, burner not on. CDI- Rice disposed of. Observed a pan of fried chicken under heating coils at 122 degrees. CDI- Chicken said to have been placed there less than an hour was re-fried to 175 degrees.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tubs of chicken at 47 degrees in walk in cooler, cooler had just had a defrost cycle. Did not observe temperature inside get any colder than 45 degrees 30 minutes after defrost cycle completed. CDI- PIC had all chicken moved to walk in #2 which was observed at 40 degrees. Will follow up that walk in chicken cooler is working properly to keep foods 45 or below.

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 Time was not put on batch of blanched fries. CDI- Time placed on fries.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed two cook line reach in coolers, biscuit station reach in cooler, and cole slaw reach in cooler all missing thermometers inside.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed chicken marinating drum stored in walk in cooler with water collecting in the bottom, need to store wtih opening down to drain and air dry.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed mold and/or lime scale build up in walk ins on ceilings, walls, and fixtures. Observed fan covers needing cleaning in walk in #2. Observed racks in walk ins showing mold build up, needing cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed multiple cracked tiles in and around the can wash. Replace tiles. Observed door way to walk in freezer with several broken and missing floor tiles needing replacing.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Raw chicken walk in cooler light bulb needs a light shield.

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 - Time was not marked on the fries upon my arrival. CDI - time was marked.

3-304.14 Wiping Cloths, Use Limitation - C - Observed a sanitizer bucket at 50 ppm.

4-501.11 Maintain equipment in good repair. - Observed 2 broken handles on a prep unit. Repair/replace handles. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed a cracked metal sheet pan on the dry storage rack. Do not use anything that is cracked or broken.

Repeat violation 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed food debris in gaskets. Clean gaskets. Observed food debris in the bottom of the reach in freezer and in the biscuits prep unit. Observed cleaning need on walk in cooler shelves. General cleaning needs to be done on all equipment.

General comment 5-205.15 Maintain a plumbing system in good repair. - Observed a leak at the handsink by the grill. Repair leak.

General comment 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed multiple cracked tiles in and around the can wash. Replace tiles.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - Observed unshielded lights in the hood above the grill.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed cole slaw, lettuce and green beans above 45F. CDI - all items were voluntarily discarded.

General comment 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed salads cooling in the prep unit. They were made within the hour and were 50F. Cool salads down in the walk in or freezer before placing them in the prep unit. CDI - salads were taken back to the walk in to cool.

Repeat violation 4-501.11 Maintain equipment in good repair. - Observed split gaskets on the reach in freezer and biscuit prep unit. Replace gaskets. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed a spatula cracked in half in use. CDI - PIC discarded the spatula.

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

6-501.111 Controlling Pests - Keep facility free of pest; Observed live and dead roaches in kitchen area; Observed flies in kitchen area.

4-101.19 Nonfood-Contact Surfaces - Keep equipment in good repair; Observed broken handle on hot holding pullout drawer used to hold cajun fillets creating a burn hazard; Observed split / torn gaskets on all stand up coolers and freezers in need of repair.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C; Keep equipment clean; Observed cooking and kitchen equipment collecting debris in need of cleaning.

6-201.11 Floors, Walls and Ceilings-Cleanability - C; Keep floors clean; Observed flooring underneath fixed equipment collecting debris in need of cleaning.

7-201.11 Separation-Storage - P; Properly store chemicals; Observed numerous boxes of SOS chemical pads stored directly above food products; CDI All chemicals stored in designated area.

4-201.11 Equipment and Utensils-Durability and Strength - C; Keep equipment in good repair; Observed broken / split gaskets on stand up freezer unit in need of repair; Observed broken / damaged plastic containers and lids in need of repair; Observed biscuit prep unit with broken leg / wheel in need of repair; Observed prewash sprayer at three compartment sink with heavy leak held together with old rag in need of immediate repair. (water is running through dirty rag into rinse water and onto clean dishes./

4-602.13 Nonfood Contact Surfaces - C; Keep non-food contact surfaces clean; Observed inside bottom surfaces of stand up freezer collecting heavy food debris in need of cleaning; Observed tracks on display case in collecting food debris in need of cleaning.

6-201.11 Floors, Walls and Ceilings-Cleanability - C; Keep floors clean' Observed flooring underneath equipmemt collecting debris in need of cleaning.