CHICK-FIL-A #462

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 low reach in cooler covered and stacked. CDI- Salads moved to walk in cooler to cool. Salads temped at 41F after being moved. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-602.11 (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 chicken dump station how washed every 4 hours. CDI- Chicken dump station cleaned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salads holding above 41F in clean dish storage area. CDI- Salads taken to walk in cooler to cool. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed dishes stored with soiled slicer. Slicer was cleaned with clean dishes surrounding it. Clean dishes removed.

4-501.11 Maintain equipment in good repair. Observed low reach in unit door broken.

4-603.12 Food debris on equipment and utensils shall be manually scraped before washing, or removed in the warewashing machine with a prewash cycle. Observed employee pre-rinsing dishes in mop sink. Dishes are to be pre-rinsed in 3 comp sink. Debris can be dumped in trash cans. CDI- Dishes 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 chicken breading station heavily soiled.

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

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 being stored where food contact surface of the tongs was touching unclean portion of fryer. CDI- PIC replaced tongs and placed in metal container away from unclean part of fryer.

4-501.11 Maintain equipment in good repair. Observed handle of WIC broken. PIC able to open door but it is difficult. PIC stated that handle should be fixed today. Repair.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the clean dish storage area.

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 tall reach in freezer 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 low grout in kitchen area. Observed broken tiles in mop sink. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls in need of cleaning at 3 comp sink.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes and strawberries stored on shelf above prewashed greens. CDI: Items reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken minis stored in hot hold drawer near expo holding below 135F. CDI: 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 .

4-501.11 Maintain equipment in good repair. Observed torn gasket on front reach in cooler door. The company came yesterday to install the gasket and it does not fit. Per PIC, the company stated that they are having to find replacement parts that might fit because due to the cooler’s age they do not make parts for this cooler anymore. EHS advised that facility may need to look into a company who custom makes gaskets for refrigeration. 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 some grout areas beginning to be low near fruit prep cooler. Observed wall between walk in cooler and walk in freezer has water leaking from behind it. Observed some chipped/broken tiles along back edge of mop sink. Observed chipped paint at threshold and door to office. REPEAT VIOLATION Some improvement from previous inspection as floor in the walk in cooler has been repaired and door to the dining room was replaced. PIC stated that they will still be going through a remodel but that there was a delay and it will not be until spring of next year now. 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 grease build up on wall near cook line handsink and on wall where filets are hot held. Observed small closet in dining room with minor debris on the floor.

4-501.11 Maintain equipment in good repair. Observed torn gasket on front reach in cooler door. PIC stated that she called for service and the gasket needs to be special ordered. PIC is in the process of having that gasket purchased so it can be replaced. REPEAT VIOLATION Previous violation corrected.

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 gasket of freezer with minor build up. Observed minor ice build up in walk in freezer on floor and shelves. Observed shelving in chicken cooler adjacent to breading station with significant build up. Ensure more frequent 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 touch up paint needed to door to dining room. Observed wall near 3-comp sink with rust. PIC stated that they will be going through a remodel in the coming months. Observed some grout areas beginning to be low in walk in cooler. REPEAT VIOLATION Some improvement from previous inspection as floors at cook line have been repaired.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed 2 breakfast chicken filets cooked to less than 165F. CDI: Chicken was voluntarily discarded. EHS verified that every filet in the next 2 batches cooked were above 165F. All other filets exceeded 165F. Facility provided training to staff immediately to ensure that filets are flatter prior to being cooked and that temperatures are taken of the final product correctly.

4-501.11 Maintain equipment in good repair. Observed torn gasket on walk in cooler door. 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 in high traffic areas, particularly on the cook line. REPEAT VIOLATION Previous violation corrected.

4-501.11 Maintain equipment in good repair. Observed torn gasket on walk in cooler door.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed minor touch up paint needed on electrical panel door and door leading from kitchen to dining room. 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 grease build up on wall to left of chicken breast hot holding area, and food spatter on electrical panels.

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. Personal coffee stored on high shelf in front reach in cooler, CDI - Removed.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Salads cooling with lids on product. CDI- Lids removed. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Quat sanitizer towels recorded low. CDI- Bucket discarded.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Exterior of fryer handles, vent in WIC in need of cleaning. REPEAT

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Employee handle placed raw bacon on grill then proceeded to touch buttons on grill and open reach in coolers before discarding gloves. CDI- Corrected stopping and educating that as soon as gloves are done handling raw animal they are to be discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed salads and lettuce tomatoes prep cooling in WIC with lids on and wrap on. CDI- Unwrapped and salads brought to WIF for rapid cool down. After salads are prepped, cool in WIC with lids off or cool in WIF.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Sticker residue built on plastic containers.

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 . Tomatoes in flip top recorded at 46F, CDI - Placed on TPHC. REPEAT

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observe raw chicken employee discard gloves twice and not wash hands before donning new gloves. CDI- Stopped and directed to wash hands which he did properly

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 . Raw bacon recorded at 43F, CDI- Placed on TPHC

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Wet stacking of metal equipment observed.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tomatoes and lettuce cooling in WIC with tight fitting wrap. CDI- Unwrapped.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Employee handling raw chicken discarded gloves and donned new gloves without washing hands. Employee was strictly and solely handling raw chicken. CDI via instruction. Employee washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw chicken, tomatos and lettuce recorded above 41F. CDI- Raw chicken placed on TPHC. Lettuce and Tomatos unwrapped to cool down.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Unlabed chemical bottle stored with chemicals. CDI- Discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Egg wash mix (contains milk) recorded at 54F; Was cooling from earlier prep in reach in. CDI- Lid removed and brought to WIC to cool down.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Sanitize solution was slightly foggy. CDI- Drained.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed filleted chicken cooling at a rate of 0F/min in reach in. CDI: Product separated into more pans and placed in a larger cooler. Product cooled To 41F by end of inspection.

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 prepped chicken filets cooling in prep top reach in cooler. CDI: Items relocated to larger reach in.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris on fan cover in walk in. Observed build up on gasket of walk in freezer. REPEAT VIOLATION Previous violation corrected.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed carton of liquid, pasteurized eggs above 41F sitting on ice. CDI: Product rapidly cooled in refrigeration. EHS and PIC educated staff on how to properly make an ice bath to hold this product. EHS recommends also placing one carton out at a time. REPEAT VIOLATION Improvement from previous inspection as this is not a refrigeration issue, but a training issue. All other items in facility were at or below 41F.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed some sliced grilled chicken and corn in salad prep top with no date marks. Product was from yesterday, per employee. CDI: Product was properly labeled.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some small spills and food debris at front expo station.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed lettuce cooling at a rate of 0F/min. Observed lettuce/tomato set cooling at a rate of .045F/min. Observed tomatoes cooling at a rate of .015F/min. CDI: Items uncovered and rapidly cooled in walk in cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salad prep top cooler holding items above 41F. Items continued to increase in temperature throughout inspection. CDI: Products relocated to walk in cooler and cooler maintenance person was called. No items were above 45F. VERIFICATION REQUIRED REPEAT VIOLATION Previous violation corrected.

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 lettuce, tomatoes, and lettuce/tomato sets cooling while tightly covered in walk in cooler. CDI: Products uncovered.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed drain flies/fruit flies on wall behind handsink and reach in refrigerator at front. REPEAT VIOLATION

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Through discussion, staff were unable to name several foodborne illness names or food borne illness symptoms. Facility has an employee health policy in place. Staff were able to show/tell Environmental Health Specialist (EHS) where poster is located. Corrected during inspection (CDI): Employees educated during inspection. EHS recommends Person in charge (PIC) goes over health policy more frequently.

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 staff turn off faucet with barehands after washing them, therefore recontaminating hands. Observed staff member handling raw chicken, wash hands for less than 15 seconds and turn off faucet with bare hands. CDI: Employees educated on proper handwashing and re-washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed carton of pasteurized eggs on ice above 45F. Ice was not up and around product. CDI: More ice added to container. Container was gone and used by the time EHS returned for a second temperature. One carton is used approximately every 30 min.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed chicken cooked yesterday in reach in cooler with no date mark. CDI: PIC placed proper date label on chicken. Observed no date marks on red cabbage mix or grilled corn that were prepared yesterday. CDI: PIC placed proper date labels on products. Observed that container with shredded cheese had a date mark for red cabbage mix. CDI: PIC stated that the incorrect product was selected when finding a date label in the label machine. CDI: Proper date label provided.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies on walls of front counter area. PIC was recommended to contact pest control.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed employee food stored over customer food in walk in cooler. CDI: PIC relocated employee food.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed detail cleaning needed to bottom of coolers throughout facility. REPEAT VIOLATION

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 shelving in reach in cooler on serving line.

5-205.15 Maintain a plumbing system in good repair. Observed leaking plumbing on hand sink on front serving line. Repair.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed dust on ceiling on cook line.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers stored clean with old food debris stuck to surfaces; CDI containers pulled and placed into dirty dish pit; Observed tomato slicer stored clean with old food debris stuck onto blade surfaces. CDI slicer placed into dirty dish pit to be properly washed.

7-201.11 Store toxic materials to avoid contamination. -P Observed chemical cleaner tabs stored beside coffee makers on prep table. CDI chemical placed with other chemical products in designed area.

REPEAT 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 large containers of cut tomatoes layered with cut lettuce cooling inside walk-in cooler measuring 50-60F; products arrived this morning and was prepared before entering walk-in, products processed at ambient temp, observed no movement in temp during inspection. CDI products placed on sheet pans uncovered placed into walk-in freezer to rapid cool products.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P: Observed employee washing lettuce and not wearing gloves to place lettuce in containers for use. CDI- Director spoke with employee. Employee re-washed lettuce and donned gloves to handle finished product.

3-501.15 Cooling Methods - PF: Observed small container of cut tomatoes 49-50F in table top cooler. CDI-placed in freezer to cool and placed a fresh container of tomatoes in table top cooler.

4-602.13 Nonfood Contact Surfaces - C: Observed sugar bin lid stained.

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 45F. -P Observed one container of lettuce cooling in reach in cooler at a rate of 0F/min. CDI: Item relocated to walk in for rapid cooling. REPEAT VIOLATION IMPROVEMENT FROM PREVIOUS INSPECTION

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 lettuce cooling in reach in cooler while covered. CDI: Item relocated to walk in. REPEAT VIOLATION Items should not be covered while cooling.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone and employee glasses stored on shelf with single service items. CDI: Items relocated. j

2-201.11 (D) and (F) Responsibility of Permit Holder, Person in Charge, and Conditional Employees-Responsibility of the PIC to Exclude or Restrict - P Observed an employee with a large open wound on his right hand. Employee was working with food with gloves on, but the wound was exposed. CDI: PIC had employee properly cover hand with bandages and plastic wrap.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed tomato slicer with tomato skin left on the blade. Observed dried cabbage on a scooping utensil being stored as clean. CDI: employee re-washed tomato slicer and scoop was placed in three compartment sink to be re-washed. Observed sticker left on stacked metal pans. CDI: Sticker removed, and pan returned for proper wash, rinse, and sanitize. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Repeat - Observed build-up on the interior chute of the ice machine.

23-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed sliced tomatoes and lettuce in the walk-in cooler that were cooling at an improper rate of .066. Proper cooling rate shall be .1 or greater.CDI: PIC took product to the freezer to quickly cool.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled chicken in hot holding container that was below 135F. The chicken was the only thing in hot holding that was out of temperature. CDI: PIC took chicken to walk-in to cool down to use for chicken salad. Chicken had been cooked 30 minutes prior.

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 sliced tomatoes and lettuce in the walk-in cooler in a deep pan and covered with plastic wrap. Product was not cooling at the proper rate. CDI: PIC separated product into two pans and put them in the freezer to quickly cool.

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. - Repeat - Observed cloudy and soiled sanitizer by the hand sink in the back of the restaurant. CDI: PIC switched out sanitizer for clean sanitizer. It was suggested that dry cloth be used before using sanitizer rag to prevent water from becoming soiled or use soapy water to rinse the wiping cloths off in before placing cloths in sanitizer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans on the rack by the 3 compartment sink that had been stacked while wet. Ensure pans are air dried before stacking.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed no management personnel to be certified by an accreditted program.

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 employee cleanin and wipin surfaces around fryers while gloved. Then take off gloves to put on new set before resuming cooking with no handwash in between glove uses. CDI- stopped employee and directed to wash hands before donning gloves.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build-upbeginning on interior of ice bin.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping gloves in sanitizer bucket with solution measuring 0 ppm quat sanitizer. 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 sanitizer bucket with soiled solution.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous gnats in rear tea brewing area.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed portable cutting boards for lettuce and cabbage in need of resurfacing or replacement.

& 4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Wash water for manual dishwashing observed at 95 degrees CDI refilled with water measuring greater than 110.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed coffee ground sin the basin of the handsink. PIC stated employee just rinsed out wiping cloth in the basin. CDI - PIC instructed employee to only use handsink for handwashing. -1-

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 with tightly snapped on lids. CDI - PIC vented these to cool. -1- REPEAT

4-203.12 (B) Ambient air and water thermometers shall be accurate.-Pf Observed ambient air thermometer on salad cooler reading 42F and ambient air is 50F. CDI - PIC installed ambient air thermometer that is functioning. -0-

4-501.11 Maintain equipment in good repair. Observed salad cooler at 50F. Per PIC, this unit struggles, but the salads do not usually exceed temperature. Contact service tech for repair. -0-

4-603.12 (A) Precleaning - C Remove grease buildup from equipment and utensils prior to wet cleaning using scraping into trash receptacle. Observed spray hose used to preclean components of fryer in mop wash as a part of wet cleaning, potentially causing a grease blockage in the mop wash. Use the prescribed method for cleaning. -0-

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 prepped salads in display case cooling tightly covered should be opened to allow air to flow around food.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed one sanitzer bucket on floor CDI bucket removed . -0 points-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board for salad prep area needs to be replaced or resurfaced. -0 points- 4-501.11 Maintain equipment in good repair. Observed gaskets in prep units in rear need to be replaced. -0 points-

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

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered receptacle in ladies room. -0 points-

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 wall behind three compartment sink molding and in need of cleaning. -0 points-

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P... Observed a box of unwashed tomatoes sitting on a shelf above a bucket of washed and cut lettuce. The lettuce had been brought to the walk-in-cooler from the reach-in to properly cool. CDI--PIC moved bucket of lettuce to a top shelf.

4-501.114 Maintain sanitizer at correct concentrations. -P... Observed quat sanitizer at the 3-compartment sink was read at 50ppm. Manufacturer requires quat at minimum of 150ppm. After multiple attempts at re-dispening solution and assuring the water temperature was correct based off the the manufactuere's specifications, the sanitizer was still not reading correctly... CDI-- PIC stated he will call company and will go back to making sanitizer with chlorine tablets as they had been doing before until dispenser was fixed.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf... Observed two buckets of fried chicken in walk-in cooler with no date mark on products. PIC was confident product was older than a day but was unsure of date of prep. CDI-- PIC discarded products.

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 two buckets of prepped lettuce with lids in reach-in cooler. Temperature of lettuce was 61F. CDI-- Lids were removed to let cold air flow in product and temperature was taken later and read at 53F. Also observed a pan of tomatoes in walk-in cooler that was wrapped (50). CDI-- Temperature was taken after wrapped was removed and product cooled to 45.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two boxes of frozen chicken on floor of freezer... CDI-- PIC immediatley removed and properly stored boxes on shelves.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking on storage rack next to 3-compartment sink. CDI-- PIC rearranged equipment to allow air-drying and educated dishwasher on proper storage of equipment and utensils.

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 employees recontaminate hands by not using a barrier to turn off soiled faucet handles. CDI hands washed.

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 lettuce, cole slaw, grilled and fried chicken in walk in unit tightly covered while cooling. CDI items vented to allow air circulation.

3-501.13 Use approved thawing methods. Observed facility thawing grilled corn on counter. CDI corn placed in reach in unit to thaw.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee touching soiled reach in handle and grabbing food items with soiled gloves. CDI handle cleaned and hands washed, gloves changed. Suggest facility try to clean reach in handles every 4 hours to prevent accumulation of food debris. Repeat.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed facility with soiled knives and speeed rack trays. CDI items moved to sink for cleaning. Repeat.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed sanitizer bucket not labeled. CDI bucket labeled.

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

2-301.14 When to Wash - P. Hands shall be washed before donning gloves. Observed employees changing gloves without hand washing. CDI employees washed hands and changed gloves.

3-304.15 (A) Gloves, Use Limitation - P. Gloves shall be used for only one task and changed when gloves are soiled, damaged, or when task is interrupted. Observed employee going in and out of cooler, and wiping soiled gloves on cloths and continuing food prep. CDI hands washed gloves changed.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Food contact surfaces shall be cleaned to sight and touch. Observed metal pans soiled with food debris. CDI items moved to dish pit for cleaning.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Foods that are hot held shall be 135F or above. Observed nuggets at 118F. CDI items discarded.

3-501.19 Time as a Public Health Control - P,PF. Foods held out on time shall be labeled with time food held out at room temperature. Observed nuggets on line not labeled. CDI item discarded.

3-501.15 Cooling Methods - PF. Foods shall be left uncovered to allow efficient cooling. Observed salads, chicken, and lettuce covered in reach in and cooler. CDI items uncovered for cooling.

6-501.111 Controlling Pests - PF. Pests shall not be present in the facility. Observed fruit flies near dry storage.

3-305.11 Food Storage-Preventing Contamination from the Premises - C. Food shall be atleast 6 inches off the floor. Observed pickles stored on floor.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Nonfood contact surfaces shall be cleaned to prevent accumulation of debris. Observed debris build up on reach in cooler.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Food contact surfaces shall be cleaned to sight and touch. Observed tomato slicer soiled with food debris. CDI item moved to sink for washing.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Employee items shall be stored to prevent contamination of food, food contact surfaces, and equipment. Observed employee drinks on the top rack where condiments and facility items stored. CDI drinks disposed.

Observed chicken cooling in the walk-in and tightly covered.3-501.15 Cooling Methods - PF- CDI- Corners vented.