ZAXBY`S #73

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink blocked by trash can several times throughout inspection. CDI - PIC moved to allow for accessible handwashing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several grilled chicken fillets hot holding below 135F. CDI - PIC voluntarily discarded chicken. 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 all items in grill low boys and beading stations could holding above 41. Ambient temperature of grill low boy is 55F. Ambient temperature of breading station is 51F. All items voluntarily discarded. Due to the lack of cold holding equipment for main production, establishment is voluntarily closing. PIC reached out to maintenance who will be on sight to repair units today. PIC stated establishment has purchased a brand new breading making station. PIC shall reach out to EHS when units are fixed and cold holding 41F and below. Establishment shall not open until units are cold holding 41F and below. EHS will arrive back on sight within 3 days to verify unit is cold holding TCS foods 41F and below. EHS spoke with district manager and stated establishemt shall not use ice baths, TPHC, or any other means of cold holding to operate. Establishemt shall only operate when both peaces of equipment are functioning properly and repaired. 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 .

4-601.11(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 cook line equipment and shelving throughout in need of cleaning with food build up. Increase cleaning frequency.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer stared as clean with visible food, debris, and ants on food contact surfaces. CDI - PIC moved to 3 comp for cleaning. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed egg roles and chicken peaces HH below 135. CDI - PIC voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P observed chemicals, stored above single use items. observed chemicals, stored above single use gloves used for service. CDI - PIC moved all chemicals to prevent contamination.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped open with stick. CDI - PIC closed door. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed alive ants crawling on food contact surface (tomato and cucumber dicer). PIC stated they did not know they had ants. PIC called pest control company to come out. EHS will return by end of week to assess establishment.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. observed sanitizer bucket with concentration over 500. PIC remade sanitizer bucket with consentration still to high. CDI - PIC remade sanitizer bucket at proper concentration

4-501.11 Maintain equipment in good repair. Observed leak in ceiling from AC line in kitchen. PIC stated they have made a maintenance request and maintenance will be out to repair line. The leak was not dripping on any food contact surfaces or food. NO ESCALATION DUE TO DIFFERENT CIRCUMSTANCE.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at time of inspection. -0- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed no signed attestation of EHP. -CDI- PIC had food employees sign EHP at time of visit. -0- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 1 food employee wash hands for less than 20 seconds and another food employee wash hands for less than 20 seconds and not use soap. -CDI- EHS educated food employees on proper handwashing procedures and food employees rewashed hands. -0- 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 .

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at handsink at BOH near dishpit. -CDI- PIC replenished paper towel supply. **REPEAT** -2- 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed food employee dump sanitizer bucket into handsink. -CDI- EHS educated food employee on proper use of handsink and handwashing sink was cleaned.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed boxes of unwashed cucumbers stored over RTE slaw sauce. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris and greasy residue on some dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. -0- 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)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed items hot holding below 135F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. **REPEAT** -3- 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed drink syrup box stored on floor in dry storage area. -0-

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 with some dishes stored as clean. -0-

4-501.11 Maintain equipment in good repair. Observed milkshake machine not in use due to not working. Observed lowboy unit at FOH with missing legs, being held up using wooden planks. Observed missing foot pedals on some of the handwashing sinks. Repair or replace. -0-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed interior surfaces of some cabinets, interior and exterior surfaces of some cold holding units, exterior surfaces of other equipment (such as consumer self-service drink dispenser), shelving, and NFCS of drink machine at drive-thru line in need of cleaning. Increased and more thorough cleaning frequency recommended. **REPEAT** -1-

5-205.15 Maintain a plumbing system in good repair. Observed handsink at FOH with no hot water, only cold water between 59-64F. Repair to ensure that hot water is able to dispense. -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./6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed floors in need of repair near fry station. Observed paper towel dispensers not in use due to being damaged and damaged soap dispenser. **REPEAT** -0.5- 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 and buildup on walls throughout. Observed food and other debris on floors of WIF. Increased and more thorough cleaning frequency recommended.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed sanitizer and soap water buckets stored on wall blocking handwashing sink. Observed metal pipe in handwashing sink. Buckets and pipe removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available for handwashing sink. CDI- Paper towels placed at sink.

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

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed reach in cooler behind counter sticky to the touch. REPEAT. Observed chicken tall reach in, in need of cleaning. Observed upper plates of drink machine 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 missing vent cover over ceiling vent near dry storage shelf. Interior of vent has a heavy accumulation of dust.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed PIC unable to pull of Employee health policy. Employees were able to answer questions correctly. CDI.. EHS left policy. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 100ppm. CDI facility remade sanitizer to 200ppm. RPEAT For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken tenders below 135F and some were above 135F see temp chart. CDI..Tenders 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of food stored on floor in WIF during walk through and remained on floor during inspection.

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 handle of ice scoop in ice. CDI scoop was removed. 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in use utensils stored in water under 135F. CDI..water was poured 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 RIC behind front counter sticky to touch.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf Observed ice in hand sink. CDI . Ice was removed and sink was cleaned out

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at Oppm. CDI Sanitizer was remade to 400 ppm per manufacturer suggestion For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several food items out of temp. Please see temp chart. Food items were voluntarily discarded. Facility has voluntarily closed. REPEAT EHS will come back out when WIC has been repaired. 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(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed pots stacked wet

4-501.11 Maintain equipment in good repair. Observed WIC temp at 51F EHS checked temp of blowers. Repair tech states it’s a leak and freon is leaking out. Facility voluntarily closed. EHS left card to contact when repairs are made. Facility will need to show EHS copy of invoice.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken fillet in cold drawer above 41F.CDI POC moved chicken to WIC 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pest throughout facility

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cooking oil on floor In dry storage.. CDI.. Items were moved

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 handle in sugar

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand sink with food debris 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no hand towels or alternative hand drying device. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken filets, milk wash,sliced cheese, shredded cheese, lettuce, diced tomatoes, eggs CDI..PIC voluntarily discarded. REPEAT EHS will return in 3days 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed lettuce . CDI ..PIC added dates. 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 .

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

4-501.11 Maintain equipment in good repair. Observed RIC of the prep unit with ambient temp at 49/50F also observed RIC at the other end near chicken station with stand water. EHS had employees to move packed unopened items to WIC.

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 bin with debris and build up. REPEAT

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 2 hand sink without paper towels. CDI.. PIC replaced paper towels at both sinks

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

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

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -P Observed no sanitizer test strips. EHS will return in 3 days to check test strips

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 bucket where clean utensils are stored with debris and water at bottom. CDI.. PIC moved items to be W/R/S/ Also Observed soda fountain ( both) are in need of cleaning, build up.

5-205.15 Maintain a plumbing system in good repair. Observed prep sink at back of facility leaks because of loose connections. PIC has called in a work order to 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 floors in need of sweeping especially in hard to reach areas under equipment.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed manager on duty without a CFPM certification. CDI: Manager with a ServSafe arrived during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stickers on metal and plastic pans stored as clean. REPEAT CDI - Metal and plastic pans were moved to 3-comp sink to have stickers removed and to be W/R/S. 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 tomatoes in make line dated for 7/27. PIC stated that the tomatoes were cut last night and that the wrong date was printed out. REPEAT. CDI: PIC dated tomatoes to reflect last nights prep. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed quaternary ammonia sanitizer bucket being stored on top of flour container. CDI: PIC relocated sanitizer bucket.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed pipe in handsink next to breading station. CDI - Pipe was removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed residue/debris on metal and plastic pans stored as clean. CDI - Metal and plastic pans were moved to 3-comp sink to be cleaned. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salad at 49F, cheese at 47F, tomato at 45F and 47F, in make cooler furthest from drive thru window. CDI - PIC had placed food in cooler this morning. All food was moved to WIC to cool except salad was voluntarily discarded. Ambient temperature of the cooler was approximately 50 F. PIC contacted technician to repair the cooler. REPEAT. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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 tomatoes in make line dated 4/12. CDI - PIC voluntarily discarded tomatoes. 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 .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up in hot box. REPEAT. Points not increased due to improvements.

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed containers in sanitizer at 3-comp sink were filled to high where some were not fully submerged. CDI - These items were left in sanitizer and submerged completely. PIC stated this was a new employee and education was provided.

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 tomato, lettuce, boiled egg, and cheese above 41 F in make table 2. CDI - EHS noticed door under make table had been left opened. Ambient temperature decreased when door was closed. Food was voluntarily discarded by PIC. 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 build up on grill for grilled chicken. Observed build up in low boy under grill. Observed build up in hot box. Needs cleaning. REPEAT.

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

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee cooking raw chicken breading raw chicken with gloved hands and then proceed to cook the chicken and dump cooked chicken into new pans without changing gloves or washing hands. CDI - EHS and PIC discussed proper handwashing with employee and asked employee to rewash hands. *General Comment: EHS observed employees for several minutes without seeing any handwashing. EHS discussed more frequent handwashing with PIC.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed chicken filets hot holding at 115 F. CDI - Filets were voluntarily discarded.

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 slaw in make table at 55 F. CDI - Slaw was covered with ice to cool rapidly. REPEAT. Points not escalated due to large improvement from last inspection.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed two dead roaches. PIC stated pest control came out a couple days ago.

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 handles of in use scoops in foods at make table in contact with food. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pans. 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 build up on grill for grilled chicken. Observed build up on shelving and cleaning utensils above 3-comp sink. Observed build up on large breading bins next to fryers for wings. Observed build up in hot box. Needs 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 ceiling dripping next to prep table. Needs repair.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at 2 handsinks. CDI - PIC provided paper towels.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed food debris on squeeze bottle lids and metal pans stored as clean. CDI - Pans and lids were moved to 3-compartment sink to be cleaned.

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 salad at 45 F in make table, chicken in drawer cooler at 55 F, and chicken at breading station at 54 F. CDI - Salad was mostly empty and had been pulled from the WIC where temperature was below 41 in less than 2 hours ago. Salad was used up and replaced with new container. Drawer coolers are not working and chicken was placed in cooler by unknowing employee. Chicken was removed from this cooler. Breading station was not set to temperature correctly. Temperature was fixed and chicken was cooled. REPEAT.

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 handles of in use scoops in foods at make table in contact with food. REPEAT.

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

5-205.11 (A),(B) Maintain access to handsinks. Handsinks must be accessible for employee use at all times.-Pf Observed facility has 2 hand sinks that are not operational and available for employee use. PIC stated parts have arrived for repair but repairs to handsinks have not yet been completed. Two handsink are available for employee use. VERIFICATION REQUIRED.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed slaw in make table at 52. CDI - PIC said slaw was recently place into small containers and put in the make table. PIC moved slaw to cool in WIC and opened small containers.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen. EHS had discussion with PIC about pest control. Fly screen at back door was broken and a new one was in the facility but had yet to be installed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed soda boxes on floor in dry storage area. CDI - Boxes were moved to shelf.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop handle in flour. CDI - PIC adjusted scoop so handle was not in flour.

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 residue and debris on grill press. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed leak at mop sink. REPEAT.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors and lids open on dumpsters. CDI - PIC closed doors and lids. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed drain plug missing on dumpster. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed metal pans stored as clean with food debris on them. CDI- Pans were moved to 3-comp sink to be cleaned. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up 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 build up and debris in gaskets throughout facility and build up on reach in units. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed leak at mop sink. REPEAT.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed dumpster missing drain plug.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken fillets and chicken tenders being held below 135F under heat lamps. CDI: PIC voluntarily discarded product.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chopped lettuce being held above 41F in make table. PIC stated product prepped @11am. CDI: PIC voluntarily discarded product. Observed raw chicken breast being held above 41F at breading station. PIC stated product pulled from walk-in cooler @1:30pm. CDI: PIC moved product to walk-in freezer for rapid cooling. REPEAT VIOLATION. **Continued non-compliance will result in Risk Control Plan and possible permit action.

4-501.11 Maintain equipment in good repair. Observed paper towels dispenser beside wing sauce table in poor repair- towels catching and sensor not working properly.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed entire kitchen in need of general cleaning, including but not limited to outside of fryers, wings hot hold unit, outside of thaw cabinet, dry storage area, vent hood filters, shelves for clean dish storage.

5-205.15 Maintain a plumbing system in good repair. Observed leak at mop sink next to back 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. Observed moderate food splash on wall above three compartment sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed lettuce chopper stored as clean soiled with old food waste. CDI: PIC sent chopper to be W/R/S. REPEAT VIOLATION. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed black and pink buildup on catch plate inside ice machine. CDI: PIC W/R/S catch plate.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed char. chicken in low boy being held above 41F. PIC stated product was prepped 12/16/20 and brought out of walk-in cooler @10am. PIC stated product believed to have sat out on counter. CDI: Food employee moved product to walk-in cooler for rapid cooling. Product reached 41F. REPEAT VIOLATION. **Points not escalated due to improvements in cold holding.**

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several heavily scored cutting boards stored on shelf above 3-vat sink. 4-501.11 Maintain equipment in good repair. Observed sandwich station cold hoding unit not keeping temp. PIC has all TCS products in ice and placed on TPHC as temporary fix until unit is serviced. Work order placed 12/15/20. REPEAT VIOLATION.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf PIC unable to locate test strips for 3-vat sink and sanitizer buckets. EHS will return within 10 days to verify facility obtained test strips. VERIFICATION REQUIRED.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink by chicken breading station with utensils inside. CDI-PIC moved utensils and cleaned sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed knives stored on rack with lettuce debris on them, PIC said they were stored as clean. CDI-PIC took back to be washed/rinsed/sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep line holding food above 41F. This includes lettuce, tomatoes, cheese, eggs. CDI-PIC put food on a temporary 4 hr time procedure and turned down unit.

7-201.11 Store toxic materials to avoid contamination. -P Observed detergent being stored above plastic container used to sauce wings. CDI-EHS moved chemicals to a chemical shelf.

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 8 large plastic contianers of lettuce that were prepped today, and 1 trash can size container of mixed lettuce all above 41F. PIC explained they were made today, said they are supposoed to cool down with ice. CDI-PIC removed lids and added ice to increase cooling.

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

4-501.11 Maintain equipment in good repair. Observed handsink not working by the WIC.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed prep units, ovens hoods, behind the fryers and in the catch pans behind the fryers, the shelves in the dry goods and in the WIC, the cervices in the gaskets, underneath the cold drawers all with food debris and in need of cleaning. Kitchen needs a thorough clean.

5-103.12 Provide water under pressure to all fixtures.-Pf Observed handsink with minimual wate pressure across of the prep station.

5-501.116 Cleaning Receptacles - C Observed dumpster area in need of cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food debris around corners of prep units and build-up on floors. Air vents have dust build-up. Kitchen needs cleaning.

2-103.11 (M) Person in Charge-Duties - PF Observed food employee not know the specific foodborne illnesses associated with the symptoms. CDI- EHS provided poster with symptoms and illnesses.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a container of individual cupped cole slaw. All slaw was around 50F. Cole slaw had just been prepared for the day. CDI- PIC placed cole slaw in ice bath for more rapid cooling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the dish drying 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 with food residue left on them. CDI- Dirty pans placed in dish sink for re-washing.

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 container of sliced tomatoes in walk in cooler not date marked, unknown date of prep. CDI- PIC voluntarily disposed of tomatoes.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermometer in raw chicken prep cooler and an un-readable digital display thermometer on outside of chicken wing hot hold unit. PIC supplied air thermometer in chicken cooler. Need to have chicken hot box digital display thermometer repaired/ replaced.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed containers of dry goods, fry seasoning and milk wash, not labeled. CDI- PIC labeled items.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed boxes of unwashed lettuce stored above tubs of cut/ prepped lettuce. CDI- Un-washed produce moved to shelf with other unwashed produce.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed auto salad spinner not used today with lettuce debris left inside. Needs cleaning at least every four hours of active use. CDI- Lettuce spinner cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of sliced tomatoes that had just been sliced less than an hour earlier stored on make table at 45 degrees. Observed cups of slaw overstacked in make at 45 degrees. As rule changed to 41 degree cold holding 1/1/19, points will not be deducted during this visit for food at 42-45 degrees. Foods moved to walk in cooler to chill to 41 degrees.

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 a couple containers of pulled buffalo chicken stored in reach-in of central prep unit that were not date marked and had unknown date of prep. CDI- Worker voluntarily disposed of buffalo chicken.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sides of fryer needing cleaning of grease build up and other areas and equipment around fryers needing better cleaning. Observed some mold build up on rack holders of raw chicken rolling racks in walk in cooler needing cleaning as soon as possible.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Floors need better cleaning of grease build up around/ under fryers

3-304.15 (A) Gloves, Use Limitation - P Observed employee frequently leave work station to go in walk in cooler while wearing gloves, come back to work station and did not change gloves. CDI- Employee corrected, washed hands and changed gloves. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Oberved boxes of un-washed lettuce stored above tubs of washed and prepped lettuce. CDI- Unwashed lettuce stored on bottom shelf away from RTE produce.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed 4 pans of tomatoes cut and prepped approx. 1 hr earlier in make table at 49-50 degrees. Appears tomatoes had not properly cooled to 45 or below before attempting to cold hold in make table. Make table is for cold holding, not for cooling foods down. CDI- tomatoes rapidly chilled in walk in freezer to 41 degrees and placed on make table for proper cold holding.

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 several stacked and tightly covered containers of sliced tomatoes actively cooling in walk in cooler. CDI- Tomatoes single stacked and vented to speed cooling process.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer in raw chicken prep cooler and no working thermometer for large drawer cooler. (repeat)

4-502.11(A) Maintain utensils in good repair. Observed a few cracked plastic pans and plates damaged. CDI- PIC removed damaged utensils.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee bottle drink stored above single service items on storage shelf.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a number of dishes, containers, etc. stored as clean with food and flour debris on them. CDI- Dishes re-washed. Be sure employees are visually inspecting dishes before storing as clean.

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 greens keeper without enough ice added to properly cool lettuce within 4 hrs, observed at 47 degrees, borderline cold after 4 hrs. CDI- Ice added to lettuce and lettuce placed in shallow pans and placed in walk in freezer to rapidly chill. Be sure lettuce is chilled to 45 or below within 4 hrs of initial prep.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed drawer cooler on cook line with no air thermometer inside.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a number of food tubs tight stacked while wet.

4-202.18 Ventilation Hood Systems, Filters - C Maintain hood filters clean. Cooking hood in wings station needs some cleaning of dust and grease build up.

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, lettuce and tomatoes cooling in containers tightly covered in the walk-in cooler. CDI-ice placed around product to facilitate cooling and lids removed to allow for air flow. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several plastic food containers and metal pans stacked while wet. REPEAT

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed green cutting board scored and discolored. 4-501.11 Maintain equipment in good repair. Observed rust and build-up on shelves in the walk-in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed moldy buildup on gasket of front line reach-in cooler.

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 walls and hard to reach areas underneath, between and behind equipment and grills REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken fingers hot holding below 135F. CDI-product voluntarily 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 Observed cole slaw cooling in containers tightly covered. CDI-ice placed around product to facilitate cooling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a bulk bin of flour not labeled as required.

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

4-501.11 Maintain equipment in good repair. Observed a cooler door not closing properly. REPEAT Observed handwashing sinks coming away from the wall. Caulk and resecure handsinks to the wall. Observed a heating element out on chicken warmer. Repair immediately to ensure adequate hot holding. Observed condiment lids cracked and broken at holding station near drive through window.

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 walls and hard to reach areas underneath, between and behind equipment and grills

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed lettuce prepared at 10pm last night at 60F. CDI lettuce voluntarily discarded.

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

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 washed and placed in large white trash can size plastic container. CDI lettuce voluntarily discarded.

4-501.11 Maintain equipment in good repair. Observed one gasket broken. Observed several reach-in cooler doors not closing properly.

2-401.11 Eating, Drinking, or Using Tobacco - C. Observed employee preparing portioned foods with uncovered beverage on prep table. CDI beverage voluntarily discarded.

2-301.14 When to Wash - P. Observed employee drinking personal beverage and begin changing gloves without washing hands. CDI PIC required employee to wash hands.

5-202.12 Handwashing Sinks, Installation - PF. Observed two handsink not reaching 100F. CDI PIC placed work order. 5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF. Observed employees using handsinks for dumping. CDI PIC properly instructed employees.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Observed three chicken tenders left in breading flour out of temperature control. Chicken tenders were 57-60F. CDI chicken tenders were voluntarily discarded. All products must be held under temperature control.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. Observed single service boxes stored on floor in dry storage area.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed reach-in cooler door not properly sealing. Observed gasket in disrepair on reach-in freezer.

5-205.15 System Maintained in Good Repair - P Observed no cold water provided at handsink. Handsink maintaining at 127F.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed vent cover missing.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee drink stored inside the prep cooler close to customer food products. CDI by voluntary disposal.

6-301.14 Post a handwash sign at each handsink. Observed a hand washing sign missing at the front handsink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris left on plastic food containers, tomato debris left on the tomato slicer and lemon debris on the lemon wedger all stored as clean. CDI by removing to be re-washed and sanitized.4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on the freestyle soda nozzle dispenser.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one pan of chopped lettuce stored on the serving line at 48F. The pan was placed onto the unit from a batch that was not fully cooled down to 45F yet. CDI by replacing with a batch that was properly cooled down to 45F.

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a single stack of single service cups overstacked with the lip of the cup unprotected.

4-501.11 Maintain equipment in good repair. Observed standing water in the bottom of the left cold holding drawer at the grill. PIC to have the unit checked to ensure the equipment is not leaking.

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 the cook line shelving, gaskets, lid and cup holders at the drive through and air drying shelving.

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 minor build up of debris at the wall and floor next to the large ice machine.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed 1 sanitizer bucket at <200ppm. Observed sanitizer in 3 compartment sink at 0ppm. Sanitizer had recently been refilled. H20 was 122F. CDI sanitizer was refilled and tested at proper concentration. Water temperature must be at manufacturers recommendations.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken in ice bath above 45F. Observed 3 containers of tomatoes, cheese, lettuce and boiled eggs on ice bath above 45F. CDI items were placed on adequate ice bath and retested, items found to be properly cooling. Facility must ensure coolers are operating properly. Facility must provide documentation for sauces stating items are nonpotentially hazardous. VERIFICATION REQUIRED.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed 1 sanitizer bucket and 1 soapy water bucket stored on floor.

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

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

4-501.11 Maintain equipment in good repair. Observed 2 coolers not operating properly. Observed rusted shelves in several coolers. Observed split gaskets on 2 reach in coolers and reach in freezer. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 2 cutting boards scored.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces of equipment collecting food residue; gaskets, shelves, lids, hinges.

5-205.15 Maintain a plumbing system in good repair. Observed handsink near chicken breading station not operating properly. Also observed same handsink leaking. VERIFICATION REQUIRED.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed shatter-resistant coating peeling from light cover in walk-in freezer.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed a gloved employee breading raw chicken proceed to discard gloves and put on new gloves without washing hands. Employee stopped to wash hands today.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed buckets of sanitizer at <150ppm today and the sanitizer being dispinsed was the same. Concentrate refilled to correct today and buckets were refilled.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple TCS foods stacked high on the make line today and they were not holding at 45F or less- sent to walk in cooler to chill down quickly. TPHC sheet will be emailed to PIC as an option on these products: must have a sheet filled out for each product that is timed and that product must be discarded if not used within four hours of being out of refrigeration. Other options would be to turn cooler down and/or do not stack product as high. Sauces put on ice today- keep these cold or provide proof that they are shelf stable once opened.

4-502.11(A) Maintain utensils in good repair. Observed multiple tongs today that had cracked handles.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified food protection manager onsite today.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a boxes of raw chicken stacked very high today in the walk in cooler- this stack of raw chicken was leaning over the lettuce storage. Lettuce moved today to correct.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed slaw holding at >45F today. Ice added to pans to chill product down today. Recommend storing these containers in ice or move to a closed cooler to keep at a safe temperature.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a couple green cutting boards used for salad today that had deep grooves in them. Do not use these until repaired.

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 fryers, hood vents, and the ceiling vent today.

PIC must have passed an ANSI certified, proctored manager's food saftey exam. No one present today with the certification.

Hold TCS foods at 45-41F or less. Observed lettuce stored at >45F today(see chart). Lettuce portion lessened and put on an ice slush to correct.

Observed. single use cups stored on the floor today. Keep these stored at least 6" above the floor.

Airdry dishes before stacking them. Observed wet pans stacked today.

Food contact surfaces must be in good repair- observed teh tomato slicer with metal debris and in bad repair- taken to office so that it will no longer be used.Observed cracks in the non-food contact portions of the large salad container- this must be in good repair.

Hold TCS food hot @ 135F or more (see chart). Tenders replaced w/ fresh today. Recommend using TILT/TPHC for this product - to do this provide the time of product, where it's stored during holding, how the product will be time, how long it can be held, and that it will be disposed of after 4 hrs. if not served.

Hold TCS foods cold @ 45-41F or less Observed lettuce stacked too high in a plastic container to maintain this temp. Top of product taken to WIC to chill down.

Store chemicals below all single use articles, food, food contact surfaces. Keep chemicals accurately labeled. Observed bleach cleaner in degreaser bottle today. Discarded to correct.

Observed a wiping cloth store on an employee waist - store wet wiping cloths in sanitizer.

Clean fryers (inside & out), drying rack, hood vents, & around the coke dispenser nozzle out front.

Replace cardboard dumpster as it has a hole in the bottom & is missing a drain plug. Clean dumpster area & pick up debris (grease on ground).

2-102.12 Certified Food Protection ManagerPIC must have passed an ANSI approved, proctored food safety exam. Points will not be deducted until Jan. 2014.

2-103.11 (M) Person in Charge-DutiesEmployees did not know the big five illnesses today. All employees must know the big five illnesses that have to be reported to the PIC if they are ever diagnosed or even just exposed to one of the five. PIC must know when to allow employees back to work after they have been ill with the discussed symptoms. Employee health sheet given to PIC today to correct.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and HardnessObserved sanitizer in the 3 bay sink at <100ppm today. Concentrate had run out but refilled during inspection.4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsFood contact surfaces must be clean to sight and touch. Observed tea nozzle that was visibly soiled today-washed and sanitized during inspection. Tea and drink nozzles must be washed, rinsed, and sanitized daily. Observed soiled dishes today stored as clean- be sure employees are scrubbing dishes well before they sanitize them or they will not be sanitized effectively.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingHold TCs foods hot at 135F or more. Observed chicken tenders holding on the line at 125-133 today- discarded during inspection.

4-602.13 Nonfood Contact SurfacesClean hot hold drawer unit, behind dishwasher concentrates, and the floor at the drive thru.

5-501.114 Using Drain PlugsProvide a drain plug on the dumpster- current one is broken and creating an entrance for pests.

6-501.110 Using Dressing Rooms and LockersObserved employee shoes stored directly next to togo plates today. Shoes moved to lockers that are provided for employees.