BOJANGLES #749

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping cloths stored on side of sanitizer buckets. -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 residue. Observed heavy food build up, splash, and residues on cooking equipment, cold holding equipment, inside reach in coolers, on shelving in walk in coolers, and on hot holding equipment throughout facility. 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 cracked tiles and low grout throughout facility. PIC stated that work orders are in to replace cracked and missing tiles. -REPEAT- -1 point-

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed employee working in front customer area of establishment, return to kitchen, don gloves, and then engage in food preparation without conducting a hand wash. CDI - Employee asked to wash hands. PIC has been advised to train employees on when to wash. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee drop frozen food product on floor, retrieve product with gloved hand, throw food in nearby trash can, and then return to food preparation. CDI - Employee was asked to rewash hands. PIC has asked to review handwashing procedures, including when to wash. Hand washing procedures are posted throughout facility. PIC has been advised to train employees on handwashing and handwashing procedures. -2 points-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rear door left open when trash was being taken out. Establishment does not have fly control device such as air curtain or fly screen on door. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen. Observed rodent droppings near hot water heater and throughout rear corner of establishment. Rodent droppings were not seen in food preparation or holding areas. Establishment has routine pest control service with Ecolab. Date of last pest control application was July 2nd. PIC has been advised to continue control of insects and to remove rodent droppings. PIC has also been advised to remove clutter and broken equipment in area to reduce areas of potential rodent harborage. -1 point-

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 cardboard being used on chemical storage shelving in rear of establishment. Remove cardboard and/or replace with material that is non-absorbent, smooth, and easily cleanable. -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 build up, splash, and residues on cooking equipment, cold holding equipment, inside reach in coolers, on shelving, and on hot holding equipment throughout facility. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors open on dumpsters. Keep doors closed when not in use to prevent rodent or inset infestation. -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 cracked tiles and low grout throughout facility. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed abundance of litter and broken equipment stored in rear corner of establishment. Discard items not necessary to operation and maintenance of facility. -0.5 points-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no signed employee health policy, PIC states there is no access to it. There is a Laminated copy of the health policy on the door without signatures. EHS will return in 10days for signed health policy or PIC will send over email/text of signed copy For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris in both handwashing sink. CDI..Sink cleaned out

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several cups of ranch , liquid eggs and sliced cheese above 41F. CDI..Items were discarded.REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed working squeeze bottle without label.

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 food marked keep frozen stored on floor in kitchen. CDI. Box was removed from floor by end of inspection

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 edge of fryers with massive food , under grill food debris and build up, soda nozzle at drive thru with build up, lids on metal containers used to cover cooked food were covered with food debris.

5-502.11 Waste receptacles shall be emptied at a frequency to preclude strong odors or pest harborage.Waste receptacles were overflowing with food and trash. Please empty receptacles at a frequency to prevent pest harborage.

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

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 coffee cup stored over and with single service items.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed employee clock in for work, put gloves and grab a tray of biscuits. CDI..PIC had employee wash hands. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee put on clean gloves without hand wash. CDI.. EHS had employee wash hands and don new pair of gloves.

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..PIC added paper towels

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheese, tomatoes and several containers of coleslaw above 41F..CDI..Items were voluntarily discarded.REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time stamp on fries. CDI.. Fries were discarded

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bathroom cleaner stored on chicken prep area CDI PIC moved clean to cleaning storage area.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.Observed food employee with bracelets and watches. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.Observed food employee without hair restraints

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth draped across splash guard at hand sink.CDI wiping cloth was removed

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed equipment throughout facility sticky to touch (handles , doors)also observed build up on equipment.

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

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed machine blocking back hand wash sink. CDI Item was moved 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf .Observed food debris and other debris in hand sink. CDI Sink was cleaned out. REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken below135F.. Items were voluntarily discarded For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Lettuce, cheese, tomato’s above 41F.. REPEAT.. CDI..Items were voluntarily discard. EHS will return in 3 days to check on unit For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container.Observed small bowls in Cole slaw. CDI..Bowls were discarded

4-501.11 Maintain equipment in good repair. Observed chicken cooler with standing water. Facility doesn’t use bottom part of cooler. Also observed Small prep unit ambient air at 46.. EHS will return In 3 days to check on unit

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed door and inside of lid on ice machine in need of cleaning. Also observed build up on soda machine behind nozzles. 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 throughout needs cleaning

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food in hand sink. CDI..PIC cleaned out hand sink 6-301.14 Post a handwash sign at each handsink. Also observed no hand washing sign at hand sink in front of facility.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese slices above 41F see temp chart.CDI.. PIC discarded cheese slices. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 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 lables.REPEAT

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 food stored in WIFand WIC on floor. Also observed boxes of condiments stored on floor in dry storage area

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket at 50ppm.CDI Employee made new buckets of sanitizer at 200ppm.

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 scoop in flour.

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 and doors of cooler sticky and build up. Also observed build up behind soda nozzles.REPEAT

6-201.16 (A) Wall and ceiling covering materials shall be attached so that they are easily cleanable. Observed 3 tiles missing from baseboard in WIC.

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 employees wash hands for less than 20 seconds 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee clock for work and started handling cups without a hand wash. CDI PIC hand employee wash 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 .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand wash sink blocked by boxes, trash cans and broom and mop. CDI PIC moved items.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed Pork Chops and Steak held below 135 see temp chart. CDI.. PIC voluntarily discarded items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed blanched fries held using 1 hour TPHC labeled with yesterday’s date on it. PIC current time was 7:50. PIC stated that the fries were made today the label wasn’t changed because they have been busy. CDI: PIC changed time sticker to reflect new batch of blanched fries. REPEAT

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

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

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up behind nozzles of soda fountain also observed spill in RIC by drive thru window. Observed tops of containers for cold holding with food debris on top. 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 soap dispenser without covering. Per PIC part was ordered yesterday.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed blanched fries held using 1 hour TPHC labeled with 5:54AM-6:54AM. PIC current time was 7:50. PIC stated that the fries are a newer patch from around 7:00AM and the sticker hasn’t been changed because they have been busy. CDI: PIC changed time sticker to reflect new batch of blanched fries.

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 food products stored on floor in WIF. CDI: PIC relocated boxes to a shelf.

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 flour and food debris inside biscuit station cooler and in need of more frequent cleaning. Observed Cold holding drawers accumulating liquid and residue. Keep clean. Observed build-up and debris accumulating underneath counters in cabinets at lobby drink machine area. REPEAT

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug missing on dumpster. Replace drain plug. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors on both dumpsters left open while not in use. Keep closed.

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

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed pimento cheese dated 4/14 to 4/21 in reach in. CDI - Pimento cheese was voluntarily discarded. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pans. CDI - Pans were spaced out to dry.

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 bread warmer and low boy cooler with food debris build up. Observed standing water in breading station cooler. Needs cleaning. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed Cajun fillets being held below 135F in steam well. Food employee stated product prepared @1pm. CDI: Food employee reheated(201F).

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf Observed no time stamps on blanched fries. CDI: Education provided and product time stamped.

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 gaskets soiled with food waste throughout facility. Observed insides of make tables and reach-in coolers soiled with food waste and standing water throughout facility. CDI: Food employees cleaned. 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 low grout and cracked/missing tiles throughout facility. REPEAT VIOLATION. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed standing water/grease at fryer station. CDI: PIC cleaned.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sink net to ice machine. CDI: PIC provided.

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 standing water inside breading station reach-in cooler. CDI: PIC cleaned. Observed grease buildup inside fryers. Observed gaskets on 2-door reach-in freezer soiled with food waste. CDI: PIC cleaned. REPEAT VIOLATION. **Points not assessed due to improvements in cleaning and corrective action during inspection.

5-205.15 Maintain a plumbing system in good repair. Observed leak in piping under front hand sink. CDI: PIC repaired.

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 low grout and cracked/missing tiles throughout facility. REPEAT VIOLATION.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at sink in men’s restroom. CDI: PIC supplied soap. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in women’s restroom- battery dead. CDI: PIC replaced battery.

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 gaskets throughout soiled with food waste. Observed kitchen in need of general cleaning. 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 low grout/cracked tiles throughout facility.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed no EH policy with "big 6" illnesses listed. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written policy for vomit & diarrhea cleanup. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

4-501.11 Maintain equipment in good repair. Observed two lights burned out in vent hood. REPEAT VIOLATION.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed black roll cart soiled with buildup/food waste. Observed several gaskets throughout soiled with food waste. REPEAT VIOLATION.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed black buildup on floor throughout facility. Observed ice buildup on walls, floor, and door of walk-in freezer. Observed floors throughout facility with light-moderate buildup/food waste. Observed black buildup on wall behind three compartment sink.

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 incorrectly W/R/S dirty utensil scoop at three compartment sink, put on new gloves, and return to work without washing hands. CDI: Education provided and food employee washed hands correctly before putting on new gloves.

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

4-702.11 Before Use After Cleaning - P Observed food employee wash and rinse utensil scoop in three compartment sink but not sanitize before taking the scoop to be used for food service. CDI: Education provided and food employee re-W/R/S utensil correctly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheese and chopped lettuce being held above 41F in small make table. Ambient temp of unit 38F. Food employee stated facility has been turning down temperature of unit because of ice buildup inside. Facility is not to use make table until repaired and able to hold temperature- PIC stated foods will be kept in walk-in cooler. EHS will return within 10 days to verify make table properly holding temperature. VERIFICATION REQUIRED.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no time stamps on blanched fries. CDI: Food employee time stamped product. REPEAT VIOLATION. **CONTINUED NONCOMPLIANCE CAN RESULT IN RISK CONTROL PLAN AND POSSIBLE PERMIT ACTION AT NEXT INSPECTION.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a couple of wiping cloths throughout kitchen stored on prep surfaces.

4-501.11 Maintain equipment in good repair. Observed small make table in poor repair- unable to hold temperature. See violation #20 for more details.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed water damaged QAC test strips at three compartment sink- PIC unable to provide new strips. EHS will return within 10 days to verify facility obtained new QAC test strips. VERIFICATION REQUIRED.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed moderate buildup on clean dish shelf at end of three compartment sink.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed several cracked tiles throughout kitchen. Observed standing water on floor in dry storage area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few pans stored as clean above three compartment sink soiled with sticky residue. EHS recommended more frequent changes of dish water or washing least greasy dishes first. CDI: Education provided and PIC sent dishes to be re-W/R/S.

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 incorrect time stamp on blanched fries. CDI: Education provided and PIC corrected time stamp.

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 milky white water looking substance on floor beneath ice machine.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed green srubbie pad in front hand sink. Observed trashbags and water hose stored in biscuit station hand sink. CDI: PIC removed objects from both hand sinks. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at front hand sink and hand sink next to ice machine. CDI: PIC provided paper towels. REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS foods being held above 41F in make table. Ambient air temperature of unit- 40F. CDI: PIC voluntarily discarded products and turned temperature of unit down.

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 various utensils being held in metal pitcher soiled with food waste and at room temperture. CDI: Education provided, PIC sent utensils to be W/R/S, and PIC placed new utenils in hot water.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverages stored above honey mustard sauce cups. CDI: PIC moved beverages to bottom shelf.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink beside ice machine blocked by chicken prep rolling cart. CDI: PIC moved cart.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no chemical sanitizer in facility. PIC stated supplier is out of sanitizer, but facility has been using booster hot water, soaking dishes in water for 15 minutes, draining, and repeating process. Water temperature read 187F. Facility does not intend to make this a permanent sanitization method. EHS will return in 10 days to verify sanitizer has been obtained. VERIFICATION REQUIRED. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed black chicken prep rolling cart soiled with buildup. CDI: PIC sent cart to be W/R/S.

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 piece of joint flashing behind fryers separating from wall.

Repeat: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed some fried chicken in front hot holding line ranging from 127F-130F in front of pan. CDI: chicken was discarded. Observed steak in center hot hold line ranging from 125-128F. CDI: steak was discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed inside flip top cooler sliced tomato, pimento cheese, shredded cheese, sliced cheese, lettuce, and scrambled egg mix > 41F (see temp chart). CDI: all products moved on ice to the walk-in freezer to rapid chill. Observed chocolate and white milk in both reach-in low boy cooler ranging from 43F - 47F. CDI: milk moved from cooler into walk-in cooler. All coolers were turned to the lowest warmest setting. Coolers turned to coldest setting during inspection and temperatures dropped within 10 degrees by the end of the inspection.

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 incorrect date and times marked on blanched fries that are held on time. CDI: time and date were corrected. Points were not escalated due to time being marked but not correct on this inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a pan of chicken (approximately 10+ pieces) on the front hot line with chicken ranging from 115F to 124F. Pans surrounding the chicken were holding above temperature. CDI- PIC voluntarily discarded the whole pan of chicken.

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 not clearly marked with a beginning or discard time. PIC stated that fries had been blanched at 3:15pm. PIC stated that they can be kept for 1 hour. CDI- PIC marked fries with a 4:15 discard time.

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

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed large containers of cole slaw not cooling fast enough (see temperature chart). The cooling process was interrupted when the cole slaw was set out at room temperature for the dates to be changed on the containers. CDI- Containers of cole slaw were placed inside freezer to cool rapidly.

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 cole slaw prepared this morning cooling in the walk in cooler covered. CDI- Cole slaw was uncovered.

General Comment. 3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed mac & cheese with a reheat temperature of 112F. CDI- Mac & cheese was reheated to 190F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken tenders hot holding at 124F. CDI- Chicken tenders were voluntarily discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed three sanitizer buckets holding wiping cloths at 50 ppm quat. CDI- Buckets were emptied and new sanitizer was put in.

General Comment. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers wet nesting.

Repeat violation. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-food contact surfaces in need of cleaning throughout the facility.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build up in interior of ice machine, on one soda nozzle and observed greasy residue on pans stored as clean. CDI-nozzle and pans taken to be re-washed.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a large amount of flies in facility.

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

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLATION. Observed non-food contact surfaces in need of cleaning throughout facility.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed one tile missing in the freezer. Advised to replace tile. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. REPEAT VIOLATION. Observed debris in floor drains throughout facility.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed towels and items stored in the front handsink. CDI - removed items. Educated that handsinks are only for handwashing.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. - P Observed adulterated lettuce; not safe for consumption. Product began to wilt and go bad. CDI - discarded lettuce. Educated importance of date marking to keep track of product.

3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf Observed lettuce opened up from commercial package over 24 hrs ago without a date label on the product. CDI - educated PIC about date marking criteria. Discarded product.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed food employee's not following TIME procedures. Food employees are cooking new batches of fries and not updating the time written for the holding time. CDI - Voluntarily discarded fries, cooked new fries and wrote a new time for the product.

3-501.11 Stored frozen foods shall be maintained frozen. Observed chicken stored in commercial package that was not held in the freezer. Food employe forgot to put product back into the freezer. Product not in the temperature danger zone. CDI - put product back into the freezer.

2-402.11 Food Employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee without hair restraint. Advised to wear hair restraint.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. REPEAT VIOLATION. Observed sanitizer rag not stored in the solution. CDI - pulled bucket and refilled at the 3 compartment sink. Stored the rag back in the bucket.

4-903.11(C) Single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Observed single use articles stored in dirty areas such as counter tops and compartment area. Educated to keep non-food contact surfaces clean in order to prevent contamination from single use articles.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLATION. Observed non-food contact surfaces in need of cleaning throughout facility.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed one tile missing in the freezer. Advised to replace tile. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. REPEAT VIOLATION. Observed debris in floor drains throughout facility.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths lying around on countertops around facility. CDI-cloths placed in sanitizer bucket.

4-501.11 Maintain equipment in good repair.Observed reflector plate broken in ice machine,

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 equipment throughout facility. Observed standing water inside reach-in cooler. Observed build-up on shelving in walk-in cooler.

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 build up on floors and walls throughout kitchen, including but not limited to floor around and under grill, under ice machine and walls behind grills. REPEAT. *DEVELOP AND ADHERE TO A MASTER CLEANING SCHEDULE VERIFICATION REQUIRED

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken, macaroni and cheese and green beans holding below 135F on front line, CDI-product voluntarily discarded.

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 build up on floors and walls throughout kitchen, including but not limited to floor around and under grill, under ice machine and walls behind grills. Clean. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed butter holding above 45 F (see temp chart). PIC stated item had been out of temperature since 6 am. CDI- Item was voluntariliy discarded and instruction provided. Gave PIC the option of using Time as a Public Health (TPHC) or placing item on ice. TPHC procedure emailed with today's inspection.

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

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 build up on floors and walls throughout kitchen, including but not limited to floor around and under grill, under ice machine and walls behind grills. Clean. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up in bottom of 2 door reach in freezer. Clean. REPEAT.

5-402.11 Prevent backflow between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. -P Observed no air gap between plumbing pipes of drink station and ice machine and floor drain. CDI- PIC called maintenance for repair.

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 grease and food build up under grill and under dry storage racks. Clean. REPEAT.

5-202.12 Provide at least 100F water at handsinks.-Pf Observed front handsink to not reach 100 F (see temp chart). PIC will be contacting maintance. Return Visit (VR) required. REPEAT.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed in use utensils to be soiled. CDI- PIC instructed to change out utensils.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed cell phone on prep surface near hot holding units. CDI- Phone was removed and instruction provided to PIC.

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

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 cleaning needed throughout facility. Food and grease build up noted under and around grill, under shelving, and in walk in freezer/cooler corners. Clean.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light bulbs out above grill, fryers, and oven. Repair.

2-301.12(B) -P- Handwashing procedure for employees shall follow in the order of rinsing under running water while applying cleaning compounds and rubbing hands and arms vigorously, insuring that hands and fingers/fingernails are cleaned. Observed head manager wash hands for less than 15secnds in order to follow for inspection, manager did not handle any foods or clean utensils. CDI: Instructed PIC on proper procedure.

5-202.12(A) Handwashing sinks shall be equipped to provide water of at least 100F through a mixing valve or combination faucet. Observed front handsink without hot water at the beginning of the inspection. CDI by manager fixing handsink.

4-602.11(4)-P- Equipment food contact surfaces, utensils shal be clean to sight and touch, including temperature measuring devices, which shall be cleaned before storage and after use. Observed thermometer that was produced from storage for calibration with greasy build up. CDI by PIC thoroughly cleaning thermometer, verified before leaving. 4-602.11(E)(4) Equipment such as ice bins and beverage dispensing nozzles and ecnlosed compnents of equipment such as ice makers, oil storage and distribution lines shall be cleaned at a frequency specified by the manufacturer or at a frequency to preclude the accumulation of mold or debris build up. Observed pink build up on the front beverage dispenser ice chute as well as the large ice machine shield. Cleaning of both the chute and the ice machine is needed.

3-501.16(A)(2)(B)-P- TCS foods shall be held cold at a temperature of 45F or below. Observed liquid eggs and shredded cheese in the front flip top at temperatures above 45F. CDI by PIC discarding and filling with new product.

3-302.12 All working containers of food shall be labeled wtih the common name of the food except for easily recognized foods such as pastas. Observed squeeze bottles of sauce and seasonings unlabeled in the front prep area. Recommended labeling with a sharpie to PIC.

3-305.11(A)(2) Food may not be stored in areas exposed to contamination such as dust and splashing. Observed container of flour covered in water dripping from the walk in condenser. CDI by PIC moving items out of the splash area. Repair is needed to the leaking condensor.`

2-402.11 Food employees (including managers) shall wear hair restraints such as hats, hair coverings, nets and beard restraints that are effective in keeping hair fom contacting food, utensils, linens and unwrapped single service/single use articles. Observed managers in establishment with no hair restraints. Had conversation with manager about the necessity of hair restraints for ALL workers doing food prep.

Non food contact surfaces shall be cleaned at a frequency necessary to preclude the accumulation of soil. Observed chicken rack in the chicken walk in covered in chicken juice with an abnormal smell. Requested that PIC clean ASAP.

.3-302.11 Store raw animal foods during storage separate from other foods (flour). P Observed raw chicken stored over flour in walk-in chicken cooler, PIC expolained that flour was used as an ingredient in fried chicken. CDI: Chicken was separated from flour by PIC.

3-501.16 (A) (2) (B) TCS foods shall be held cold at a temperature of 45F or below. P Observed salads in under counter cooler reading 52F to 48F. CDI: Salads were moved into walk-in cooler.

3-501.17 TCS foods held more than 24 hrs. shall have a date mark label indicating day food shall be sold, or discarded; maximum of 4 days fro foods stored above 41F. Pf Observed cole slaw in reach-in cooler reading 43F, date marked for a 5-day time window. Verification visit required.

6-501.111 Maintain premises free of insects, rodents, and other pests. Observed flies in kitchen area.

2-402.11 Food employees shall wear effective hair restraints. Observed food employees with no hair restraint covering facial hair and employees wearing ineffective restraints, with hair not properly restrained to prevent contact with food.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed the icing squeeze bottles not labeled.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed a wiping cloth in the biscuit prep area used to wipe off the biscuit trays heavily soiled. Per corporate protocol, wiping cloths are to remain dry. Advised PIC to change out cloths once soiled and store properly to be laundered.

4-502.11(A) Maintain utensils in good repair. Sandwich wrap plastic container and lid are warped and damaged. Repair handle at reach in freezer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Detailed cleaning needed throughout. Observed build up on cooler gaskets, inside coolers and reach in freezer, under and around the grill, mop sink, drawer coolers and cabinet under the fountain and tea counter in the dining area.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed cracked floor tiles in front of the fryers and a metal floor divider raising up near the fryers also. 6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed broken tile covings inside the walk in cooler. 6-501.12 Cleaning, Frequency and Restrictions - C Clean the floors at a frequency to prevent dirt and debris accumulation. Observed a puddle of grease behind the fryers, observed cleaning needed under all equipment and shelving.

3-501.19 Time as a Public Health Control - P,PFFollow approved TPHC procedures. Observed no time recorded on the blanched fries. CDI - PIC was able to determine the fries were placed into the pan 30 minutes prior to arrival and were properly time stamped.

4-901.11 Equipment and Utensils, Air-Drying Required - CSeprate the metal pans to allow for proper air drying.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - CClean the build up on the shelving over the drive thru hot holding area and the flip top cooler.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - CRepair the loose and missing tiled covings. Repair the broken handle on the 2 door prep cooler. 6-501.12 Cleaning, Frequency and Restrictions - CClean the grease build up on the floor behind the cook line. Clean the build up on the floor under the sandwich prep line.

The food contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hrs. Utensils should be clean to the sight and touch. Observed build up inside the corners of the biscuit baking sheets. CDI by removal to re-wash. Maintain sanitizer at an approved concentration. Observed a bucket of quat at 100 ppm. CDI by replacing (REPEAT).

Clearly and legibly date mark products (TCS) stored greater than 24 hrs. Observed opened cole slaw not date marked and other food product date labels not legible. CDI by re-labeling (faded labels) and discarding (cole slaw).

Unless wearing intact gloves in good repair, a food employee may not wear fingernail polish or artificial nails when working with exposed food. Observed drive thru employee with long painted artificial nails handling ice in the ice bin. Advised to use gloves when handling exposed ice. CDI by education and providing gloves.

Properly store sanitizer buckets away from food or utensils. Observed one bucket on the biscuit prep tabel with butter.

Clean the build up on the walk in freezer floor.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and HardnessProvide sanitizer at correct concentrations. Observed a bucket of sanitizer at 100ppm QUAT. According to manufacturers specification product must be 150ppm at a minimum. CDI- The product was discarded and re-filled at the proper concentration.

2-402.11 Effectiveness-Hair RestraintsEmployees working with unpackaged food, food equipment or utensils shall wear a hair restraint. Observed employee making biscuits and chicken without a hair restraint. CDI- a hair restraint was provided.

4-501.11 Good Repair and Proper Adjustment-EquipmentMaintain all equipment in good repair. Observed a wire hanging down over the steam table with tape and pieces of aluminum foil used to hold it up. Advised to properly repair or remove.

4-602.13 Nonfood Contact SurfacesMaintain all non food contact surfaces clean. Observed minor build up inside the sandwich flip top cooler, on the roof of the hood system and the shelf above the drive thru hot holding station.

6-202.11 Light Bulbs, Protective ShieldingRepair the cracked glass light shield above the hood system and the cracked plastic light shield inside the walk in cooler.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional EmployeesThe person in charge (PIC) must provide documentation or otherwise demonstrate knowledge of an employee health policy. PIC was unable to provide documentation of or demonstrate detailed knowledge of diagnoses that should be reported or when an employee may return to work. CDI- by handout and education. Recommended posting a copy of this handout and training all management and staff members.

6-301.12 Hand Drying ProvisionProvide paper towels or other hand drying provision at all handsinks. Observed no paper towels at the biscuit prep handsink and the paper towel dispenser at the chicken prep area not dispensing towels. Paper towels were replaced at the biscuit prep area and the other dispenser was repaired while onsite.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingMaintain all food products within proper temperature. Observed raw eggs stored by the front grill at 53F. The eggs were stored in the container less than 1 hr prior to arrival and were moved into the prep cooler to properly cool down.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringStore all single service to prevent contamination. Observed a bag of single service plates and plastic eating utensils stored within the "splash" zone of the front handsink.