BOJANGLES` #445

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed posted employee health poster with 5 of the foodborne illnesses listed. PIC didn’t realize there was a 6th illness to inform staff of during training. CDI-current poster located, printed. Will go over with staff For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at hand sink located in cook line area. CDI-paper towels provided

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). CDI, PIC allowed to date/re-date the following TCS food product(s), slaw in large container, portion cups of slaw, tomatoes-sliced, lettuce, because PIC could look at computer and see when they were made/sliced, etc. In the future, the PIC may be required to discard food, per 3-501.18 (A), that is not dated or inappropriately dated in accordance with 3-501.17 (A), (B), or (C)

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf. Observed staff with painted/artificial nails scooping ice for drink orders. CDI-discussion with PIC that staff need to wear gloves. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed staff with watches, jewelry on wrists. One watch had visible food debris on it.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths on many food contact surfaces. Keep in sanitizer between uses.

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 scoop handles down in slaw. 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 handles down ice ice at beverage station and ice scoop stored in a sludgy container at ice machine.

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. Repeat-Observed grime buildup on edge of cooler doors. Clean high touch areas more frequently.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors. Sludge/grease on ground beside dumpster. 5-501.13 Receptacles for refuse, recyclables, and returnables shall be durable, cleanable, insect- and rodent-resistant, leakproof, and non-absorbent. Observed large hole in the back of the recycling dumpster.

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 floor tile by can wash. Standing water in the hole will cause the other tiles to lift. Needs repair.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. 6-301.14 Post a handwash sign at each handsink. Observed dish scrubber being stored at back handsink during inspection. Observed no handwashing sign at back handsink. CDI - Dish scrubber removed. REHS provided handwash sign. 0 pts.

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 ranch made and portioned at 7:00am holding above 41F during inspection. See temperature chart. Cooling method insufficient to support proper cooling. See violation 33 for further details. CDI - Ranch voluntarily discarded. 1.5 pts. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS foods in prep unit holding above 41F during inspection. See temperature chart. CDI - Raw proteins above 41F moved to WIC. Other items voluntarily discarded. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 and portioned ranch cooling while in covered plastic togo containers, stored and stacked in a large plastic storage bin in front lowboy. Ranch had missed cooling window. CDI - PIC voluntarily discarded. REHS recommended alternative cooling methods. 0 pts. 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 .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed bottom of fryer RIF soiled with food debris. More frequent or thorough cleaning necessary. Repeat. 1 pt.

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 lines and cracked floor tiles throughout kitchen during inspection. Repair or replacement necessary. Repeat. 1 pt.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed various employee belongings being stored above and in conjunction with customer foods and service items during inspection. Ensure all employee belongings are stored in a manner that does not promote the contamination of customer foods and service items. 0 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager on site during inspection. Ensure CFPM is on site during all times of food preparation and handling. Repeat. 1 pt. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed multiple moldy tomatoes in WIC during inspection. CDI - PIC voluntarily discarded. 0 pts.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no labels indicating when all hot foods held on time were removed from temperature control. PIC stated sticker printer frequently stops working due to internet issues. EHS recommended alternate method of labeling. CDI - All items labeled with time. Repeat. 3 pts. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed only thermometer onsite out of calibration by about 9F. Thermometer unable to be calibrated. Replacement thermometer necessary. 10 day VR required. 0.5 pts. For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed drink lids at togo station being stored with the food contact surface unprotected from contamination. CDI - All drink lids flipped over to protect the food contact surface from contamination. 0 pts.

4-501.11 Maintain equipment in good repair. 4-502.11(A) Maintain utensils in good repair. Observed rust on shelving in produce WIC. Observed rusty can piercer and warped strainer being stored as clean near fryer station. Repair or replacement necessary. 0 pts.

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 handle for biscuit station RIC caked with biscuit dough during inspection. More frequent or thorough cleaning necessary to preclude contamination of customer foods. Repeat. 0.5 pts.

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. 6-501.12 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 cracked floor tiles and low grout lines throughout entire kitchen area. Repair or replacement necessary. Observed ceiling vent by biscuit prep area missing vent cover. Replacement necessary. Observed food debris littered on floor in WIC. More thorough or frequent cleaning necessary. Repeat. 1 pt.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present is certified.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed missing paper towels at one hand sink. CDI - Manager provided during inspection.

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 119 degree bo bites. CDI - Bo bites were voluntarily discarded.

REPEAT 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed missing TPHC sticker for blanched fries. CDI - Fries were voluntarily discarded.

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

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy food debris in the bottom of the reach-in freezer.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors. Improvements from previous inspection due to lids being repaired.

REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked tiles and missing floor grout near the walk-in coolers. 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 on the walls and floors throughout the kitchen. Increase cleaning frequency.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed an employee clean the grill with soiled utensils and cleaner. She then pulled chicken out of the fryer and placed it in a pan for hot hold. Hands should be washed in between tasks such as cleaning with soiled utensils and food prep. CDI - Employee was educated on proper hand washing.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw bacon stored above pickles in the walk-in cooler. CDI - Items were moved to the correct order.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one pan of fried steak at 124 degrees. Observed one pan of chicken at 120 degrees. CDI - Items were voluntarily discarded.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed missing time sticker for blanched fries. CDI - A sticker was added to the pan for when it was removed from temperature control.

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

REPEAT 4-501.11 Maintain equipment in good repair. Observed damaged walk-in freezer door (inside). Bottom panel of ice machine is separating from the unit.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster door and damaged lids.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' possessions. Observed employee food stored above the establishments food in the walk-in cooler.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed two employee drink cups stored on shelves above prep surfaces.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed an employee preparing biscuits and drinking from a cup without washing hands or changing gloves. CDI - Employee was educated, he washed his hands and changed gloves.

REPEAT. 3-DAY VERIFICATION REQUIRED 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS products inside of the walk-in cooler at 48 degrees. CDI - Thawing items were moved to the chicken walk-in cooler. Lettuce, Slaw, and pulled pork were all voluntarily discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a leaking walk-in freezer compressor dripping onto boxes of food.

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

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

REPEAT 4-501.11 Maintain equipment in good repair. Doors of WIC damaged on interior sides. Bottom panel of ice machine is separating from the unit.

REPEAT 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. Observed food debris buildup and grease residue on and inside equipment throughout facility and walk-in coolers.

5-205.15 Maintain a plumbing system in good repair. Observed a large leak coming from underneath the ice machine, possibly due to a clogged drain.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors. 5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no trashcan within close proximity of the left side kitchen hand sink.

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 cracked tiles and missing grout in several areas on the kitchen floor.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf - Observed handwashing sink being used to store sanitizer bucket. CDI- sanitizer bucket moved to proper location to make handsink accessible. REPEAT

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black build up inside. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed coleslaw in lowboy cooler by drive thru at 43F. CDI- PIC moved coleslaw to WIC to cool down. REPEAT *Points not escalated due to less cold holding items out of temp* For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed bottle of glass cleaner with no label. CDI- PIC added label.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed bag of raw chicken thawing on prep top in bucket of water. Use running water when thawing. CDI- chicken was done thawing, so PIC removed chicken from bucket of water and moved it to breading station.

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

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop in container of flour with handle touching.

4-501.11 Maintain equipment in good repair. Doors of WIC damaged on interior sides. 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 food debris buildup and grease residue on and inside equipment throughout facility. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed bookbag and clothing stored on dry storage rack on top of single service items.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC not food protection certified For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-103.11(M) Food employees and conditional employees shall be informed of their responsibility to report their health and activities as they related to disease that are transmissible through food. Pf- Observed PIC unable to tell EHS the six reportable foodborne illnesses and 5 symptoms. CDI- EHS will email employee health policy acknowledgement form to PIC.

2-301.15 Only wash hands in handwashing sink. -PF: Employee washed hands at 3-compartment sink. When asked by REHS where employee obtained soap from, employee took REHS to soap dispenser at hand sink. Hand sink was blocked by box of gloves on rim of sink. CDI- REHS corrected employee, and hands re-washed.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Box of gloves stored on rim of hand sink discouraged employee from washing hands at hand sink. Employee instead used 3 comp sink to wash hands. sink cleared for use.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with build up and debris left attached along the white board during the inspection. Ensure that the ice machine is being regularly washed, rinsed, and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Cole slaw and lettuce holding above 41.0 F in prep units and reach in.. CDI- moved items to WIC 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: Pimento cheese not date marked. CDI- date marked. 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 .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC). -P: Procedures for blanched fries not being followed. Pan of fries had sticker indicating to USE BY 9:56 am on Dec 6. Time of observation was after 1:00 pm. CDI- fries discarded and new batch labeled correctly.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of cleaned pans observed.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Card board box containing single service items heavily soiled by grease.

4-501.11 Maintain equipment in good repair. Doors of walk-in coolers damaged on interior sides.

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. Build-up observed on surfaces throughout kitchen.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Loose items on floors under equipment and in tight areas. Loose debris piled up under ice machine for example.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer concentration in 3 compartment sink at less than 10PPM. CDI - New solution was made and measured 100ppm. - 1.5 - 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

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No test kit was available for the chlorine sanitizer in use at 3 compartment sink and wiping cloth buckets. A VR will be conducted within 10 days to verify possession of correct test kit. - 0.5 -

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC not food protection certified For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee not properly washing hands, CDI PIC should the employee the correct way to wash hands For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Egg mix, Chicken batter above 41. CID PIC moved to freezer temperature dropped below 41 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 .

5-205.15 Maintain a plumbing system in good repair. Observed sink by True Fridge leaking.

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 over all cleaning needed throughout the kitchen. Clean

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed lack of monitoring control throughout kitchen as evidenced by improper handwashing, improper cold holding, and absence of overnight delivery temp verification procedures. CDI: Discussion with PIC about importance of monitoring. Facility has procedures in place for tracking of temperatures and monitoring of food and employees. A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with more food safety information related to PIC Duties, Training, and managing food safety.

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 PIC shall be a cerified food protection managher having completed an ANSI accredited food handler's class for managers. No serve safe certified or ANSI equivalent food protection manager present during inspection.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee wash hands and turn off faucet with bare hands. CDI: EHS educated employee on proper handwashing. Employee properly washed hands. For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep unit at make line was turned off. GFI outlet was tripped. All food items were 60-67F. CDI: Outlet was reset and cooler went down to an air temp of 40F. Observed walk in cooler holding items above 41F. CDI: All TCS items not delivered today were voluntarily discarded (mac and cheese, buttermilk, liquid eggs, sliced cheese, Cole slaw, etc). Cooler was serviced during the inspection and holding at 36F by end of inspection. Observed reach in cooler at the drive thru holding food above 41F. CDI: Product was moved to the working walk in cooler as it was just prepared this morning. Cooler was serviced during the inspection and holding at 35F by end of inspection. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed chicken thawing in the prep sink in a container of standing water. CDI: Running water added to the container.

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

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed scoop for flour and scoop for ice with handles down in the product. Ensure scoops are stored with the handles upright.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed Rubbermaid container of single use cups stored on the floor.

4-501.11 Maintain equipment in good repair. Observed the side of the walk in freezer door in need of repair. Observed torn gaskets on equipment throughout the kitchen. Observed walk in cooler doors and walk in freezer door severely damaged where insulation is visible in some areas and metal sheeting is peeling back in some areas. REPEAT VIOLATION

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed significant build up on shelving and equipment throughout facility including but not limited to within soda fountain underneath compartment, in coolers, in dry storage area, on the line, in biscuit making area, and at hot food storage area. Ensure a deep clean is performed and regular maintenance cleaning is done to preclude build up.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Dumpster doors and lids shall be kept closed to prevent a possible harborage or attraction of pests. Observed dumpster door open. CDI: Door closed. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed bags of trash stored on ground outside of dumpster. Ensure staff are trained/reminded to put all garbage in the dumpsters. CDI: Trash placed in the dumpster.

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 grout missing/low to the point of holding water throughout kitchen. Observed significant water build up under ice machine which is causing an odor. Observed missing tiles in several areas throughout kitchen. Observed some gaps in wall coverings/FRP, and gap between baseboard and wall near office door. Observed office door threshold with significant flaking paint. Observed missing ceiling tile over the breading station. 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 dust build up on ceiling tiles and vent covers throughout kitchen. Observed build up on walls, and in-between tile flooring throughout. Ensure more frequent cleaning. Tile flooring must be repaired to provide a smooth and easily cleanable surface (see above comment).

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed container of flour with no labels. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees with no hair restraint. -0.5-

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored directly on the floor. -0-

4-501.11 Maintain equipment in good repair. Observed the side of the walk in freezer door in need of repair. Observed torn gaskets throughout the kitchen. Observed walk in freezer door not closing in all the way. Recommend to replace and/or repair. REPEAT VIOLATION -0.5-

5-205.15 Maintain a plumbing system in good repair. Observed water leaking faucet at the 3 comp sink and water leaking from the pipes of the hand sink across the office. REPEAT VIOLATION -1-

5-402.13 Maintain sanitary sewage system according to Law.-P Observed sewage backup on the parking lot and is draining into the storm drain. Owner Larry has called plumber to take a look at it. -2-

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 wall bulging below the hand sink by the breading station. Observed broken/missing floor tiles. Observed low ground throughout the kitchen. REPEAT VIOLATION -1-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with build up and debris left attached along the white board during the inspection. Ensure that the ice machine is being regularly washed, rinsed, and sanitized.

4-501.11 Maintain equipment in good repair. Observed torn gaskets in multiple reach in units including main prep unit, reach in freezer containing breaded product, and walk in freezer. The walk in unit freezer door also needs repair to allow door to fully close.

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 left attached to shelving and equipment throughout. Recommend a higher cleaning frequency.

5-205.15 Maintain a plumbing system in good repair. Observed sink in men’s bathroom draining at a slower pace. Repair as needed.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Dumpster doors and lids shall be kept closed to prevent a possible harborage or attraction of pests. Observed dumpster door and lid left open during the inspection.

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 wall by chicken breading station bulging and not in good repair. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Floors need additional cleaning throughout the facility. Attachments on walls including paper towel dispenser need additional cleaning too.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed walk in coolers and freezers returns with build up attached. Recommend cleaning at a higher frequency. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purse stored on dry storage shelving. Ensure that team members have lockers or storage area to put personal belongings that are separate from food service equipment.

2-101.11 (A) PIC shall be present during all hours of operation. -PF Person in charge shall be present during all hours of operation. No serve safe certified food protection manager present during the inspection. PIC arrived after inspection complete.

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 PIC shall be a cerified food protection managher having completed an ANSI accredited food handler's class for managers. No serve safe certified or ANSI equivalent food protection manager present during inspection.

2-103.11(M) Food employees and conditional employees shall be informed of their responsibility to report their health and activities as they related to disease that are transmissible through food. Pf- Observed PIC and food employee unable to tell EHS the six reportable foodborne illnesses and symptoms. CDI-PIC was able to show posted employee health poster with reportable illnesses and symptoms. EHS educated PIC on the poster and recommended training for all employees. EHS will email employee health policy acknowledgement form to PIC

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed an opened wrapper of cookies stored on the hand washing sink dispenser. Ensure that team members are only eating and drink at designated areas only. CDI- Cookies were discarded during the inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fries stored in hot holding at a temperature threshold of 127F. CDI-Fries were discarded during the inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Baby roaches were observed at the 3 comp sink back wall. Be vigilant in efforts to further control the spread of pests. Increase pest control frequency if needed.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping clothes stored on counter tops during the inspection. CDI- Wet wiping cloths were removed from counter tops to place in sanitizer bucket.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to properly air dry. Observed dishes left wet stacked during the inspection. Food establishment shall implement pyramid stacking method to combat air drying.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Dumpster doors and lids shall be kept closed to prevent a possible harborage or attraction of pests. Observed dumpster door and lid left open during the inspection.

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 wall by chicken breading station bulging and not in good repair. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Floors need additional cleaning throughout the facility. Attachments on walls including paper towel dispenser and fire extinguisher need additional cleaning too. 6-501.16 Store mops for air drying after use. Store mops in a manner that does not allow possible contamination from occurring. Mops shall be hung with the strings facing downward and handle upward to prevent possible contamination.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed walk in coolers and freezers returns with build up attached. Recommend cleaning at a higher frequency. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purse stored on a prep station. Ensure that team members have lockers or storage area to put personal belongings that are separate from food service equipment.

2-101.11 PIC shall be present during all hours of operation. -PF Upon arrival, no certified food protection manager available. PIC with certified food protection manager arrived during the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods such as tomatoes, pimento cheese, and shredded cheese above temperature threshold. Tomatoes were over stacked and recently sliced and placed directly inside of the prep unit. Ensure that team mates are properly cooling foods after processing to maintain correct temperature threshold. Foods were moved to walk in unit to fully cool.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemicals placed in secondary containers with worn, nonreadable labels. Containers were relabeled during the inspection.

3-501.15 Cooling Methods - PF Cooling shall be accomplished in accordance to time and temperature by using one of the following methods: rapid cooling equipment, ice baths, or separating foods in to smaller portions. Recently chopped tomatoes were placed directly in to prep unit to cool. Prep units cannot be used to cool due them being in constant use. Tomatoes were divided into two separate containers and placed inside of walk in unit.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door left open during the inspection. Ensure that dumpster doors are kept closed in order to prevent a possible harborage or attraction of pests.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.PIC present during inspection was not a certified food protection manager per Food Code. PIC shall hold a certification by an accredited program as specified by 2-102.12

2-301.14 When to Wash - P Ensure that employees are washing their hands when switching between activities that will contaminate them. Observed an employee go to the walk in unit and come back to preparing egg wash mixture. Observed same employee make bare hand contact with faucets while washing. Manager informed to correct through education.

4-602.11(E)(4)(b) Ice bins and enclosed components shall be cleaned and sanitized to prevent build up. Observed microbial growth within ice machine. EHS recommends increasing the cleaning frequency to prevent build up.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods on the line such as tomatoes, batter dip and egg wash(containing buttermilk) above temperature threshold. Both were cooled during th inspection using the walk in unit. (CDI)

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed foods being kept on time without timestamp present. Manager stated labeling machine was down. Labels were handwritten during the inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Effective hats/hairnets shall be worn by any employee actively engaging in food preparation. Observed an employee without hats or hairnets present during the inspection prepping. Hairnets were applied during the inspection.

3-304.12 In-Use Utensils, Between-Use Storage - C Ensure that in-use utensils are stored in a protected manner. Observed handle making direct contact with flour. Removed during inspection.

4-901.11 Equipment and Utensils, Air-Drying Required - C Dishes shall be stored in manner that allows them to effectively air dry. Observed pans left wet stacked. Food establishment plans to implement pyramid stacking method in the near future.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service empty tea jugs stored in the walk in freezer on the floor. Placed on shelving. 4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Ensure that single service items are stored inverted or in cling wrap to prevent possible contamination. Clam shell trays were inverted during the inspection.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors left open during the inspection. Close dumpster doors to prevent possible harborage or attraction of pests.

6-501.12 Floors, walls, ceilings including the attachments such as vent covers shall be clean. Observed soil build up on floors under equipment throughout kitchen area. Observed food debris and other splash material on walls near 3-compartment sink, wait station area, and chicken prep area. EHS recommends increasing the cleaning frequency to prevent the accumulation of food debris. REPEAT-Observed dust build up on facilities air/exhaust vents throughout kitchen. Increase cleaning frequency to prevent build up of dust. 6-201.11 Floors, walls, and ceiling cleanability. Observed

6-305.11 Designation of dressing areas and lockers for employees belongings. Observed employee purse hanging from air drying shelving, Observed employee cell phone stored on prep station.

2-102.11 PIC shall demonstrating knowledge by being a certified food protection manager. PIC present during inspection was not a certified food protection manager per Food Code. PIC shall hold a certification by an accredited program as specified by 2-102.12

2-103.11(M) Food employees and conditional employees shall be informed of their responsibility to report their health and activities as they related to disease that are transmissible through food. Pf- Observed PIC and food employee unable to tell EHS the five reportable foodborne illnesses and symptoms. CDI-PIC was able to show posted employee health poster with reportable illnesses and symptoms. EHS educated PIC on the poster and recommended training for all employees. EHS will email employee health policy acknowledgement form to PIC.

2-401.11 Food employees may drink from a closed beverage container if the container is handled to prevent contamination of clean equipment, food etc. Observed one closed employee drink stored on baking area prep surface. CDI-employee moved drink to designated area.

2-301.14 Employees shall wash their hands when switching between working with raw food and working with RTE foods and before donning gloves for working with food. P- Observed food employee, twice, handle raw steak with gloved hands then remove gloves and put on new gloves without washing hands. CDI-EHS immediately discussed with PIC and PIC advised food employee of when to wash procedures. EHS observed employee properly wash their hands in both situations. EHS informed PIC to educate all employees on when to wash procedures.

4-602.11(E)(4) Ice bins and enclosed components shall be cleaned and sanitized to prevent build up. Observed microbial growth within ice machine. EHS recommends increasing the cleaning frequency to prevent build up. 4-501.114 Manual warewashing concentration shall be maintained during use as specified by chemical sanitizer manufacturer. P- Observed in-use 3-compartment sink, chemical sanitizer bay, with quat concentration below 200 ppm. CDI-PIC emptied chemical bay and setup chemical bay to between 250-300 ppm quat solution. All equipment and utensils observed washed were rewashed properly by employee. Observed warewashing employee only wash and rinse metal pan. CDI-EHS informed employee and PIC and employee rewashed pan properly.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. P/Pf- Observed no begin time on fries when EHS arrived for routine inspection. During EHS walk-through a food employee was observed writing the time label for the fries. CDI-PIC and employee stated the fries were cooked at 8:30 AM (EHS arrived at 9:30 AM). CDI-PIC provided written procedures and properly labeled the fries with a one-hour discard time per corporate. EHS discussed following written procedures and the begin and end time required per Food Code. REPEAT- if this violation continues permit action may be required.

3-302.12 Food storage containers identified with common name of food. Observed one bulk container of flour unlabeled near chicken prep area. Label all working containers.

2-402.11 Food employees shall wear effective hair restraints. Observed two employees not wearing effective hair restraints that were handling and preparing food items. All food employees shall wear an effective hair restraint to keep their hair from contacting exposed food and other items.

3-304.12 In-use utensils, between-use storage. Observed one scoop with handle in contact with ice in front area. Observed one scoop with handle in contact with dry ingredient. Store handles above food products or on clean and sanitized surfaces.

4-501.11 Equipment shall be maintained in good repair and condition. Observed panel on outside of ice machine in disrepair Fix damaged panel on ice machine. REPEAT-previous equipment mentioned was in good repair.

5-205.15 Plumbing system shall be maintained in good repair. Observed piping below 3-compartment sink leaking and puddling under sink. It appears the leak is caused by separation of piping under the sink. Contact a licensed plumber to fix issue.

5-501.113 Outside receptacles and waste handling units shall have doors and lids closed in-between use. Observed outside dumpster with open doors and lids.

6-501.12 Floors, walls, ceilings including the attachments such as vent covers shall be clean. Observed soil build up on floors under equipment throughout kitchen area. Observed food debris and other splash material on walls near 3-compartment sink, wait station area, and chicken prep area. EHS recommends increasing the cleaning frequency to prevent the accumulation of food debris. REPEAT-Observed dust build up on facilities air/exhaust vents throughout kitchen. Increase cleaning frequency to prevent build up of dust. 6-201.11 Floors, walls, and ceiling cleanability. Observed damaged floor tile in kitchen warewashing area. Repair or replace damaged floor tiles.

6-305.11 Designation of dressing areas and lockers for employees belongings. Observed employee shoes and bookbag stored on top of equipment and packaged food products. Store in designated areas not to contaminate food and equipment.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink in back kitchen that was blocked by a large trash can and other items. CDI- Trash can and other items were removed. 5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Repair hand sink so that the sink remains in an upright position with out the drain pipe coming apart from the wall. VR-facility has up to ten days to repair hand sink.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no time in-time out stamp on french fries during inspections. CDI- French fries were discarded. A new batch was made with the appropriate time stamp on it.

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 a container of sliced tomatoes cooling in prep cooler. CDI- container of sliced tomatoes were palced in walk-in cooler to further chill. (0 points).

4-501.11 Maintain equipment in good repair. Replaced torn gaskets on reach-in refrigerator and freezer in kitchen area. Adjust door beneath ice bin at drive-thru area so it will remain closed without the aid of temporary napkins. REPEAT

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors in corners and under equipment in kitchen area. Clean splash from walls behind prep stations and 3-comp sink in kitchen. REPEAT (half point)

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee attempt to change gloves after moving soiled cooking equipment to three compartment sink without a hand wash. CDI - Employee was stopped and asked to wash hands before donning gloves and returning to food preparation. Recommend reviewing hand washing procedures and when to wash hands with employees. -0 points-

3-501.13 Use approved thawing methods. Observed packages of mac and cheese thawing under running water with a temperature of 76F. Potentially hazardous foods shall be thawed under refrigeration of 41F or less, completely submerged under running water at a temperature of 70F or below, or as part of the cooking process. CDI - PIC moved packages of mac and cheese to the walk in cooler to continue the thawing process. -0.5 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two ice bins at drink stations with sliding doors left open and unprotected. Food shall be protected from contamination where it will not be exposed to splash, dust, or other contamination. CDI - PIC closed ice bins and asked employees to keep doors of ice bins closed when not in use. -1 point-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of plastic drinking cups stored on floor in dry storage area. CDI - PIC moved box to nearby shelving. -0.5 points-

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom. A female restroom shall be provided with a covered receptacle for sanitary napkins. -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 food residues, flour, and soil on walls around breading area and three comp sink area. Recommend higher frequency and more thorough cleaning. -0.5 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone on food prep surface near chicken breading area. Recommend designating an area for the storage of employee possessions away from food, utensils, and equipment. -0 points-

4-501.11 Maintain equipment in good repair. - Observed handle to tall reach-in cooler broken. Needs to be repaired. Observed torn gaskets on reach-in coolers. Needs to be repaired. -1pt-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed food debris under fryers. Needs to be cleaned. Observed build up on shelving in the walk-in coolers. Needs to be cleaned. REPEAT. -1pt-

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. - Observed tile missing above the chicken prep area. Observed grout needed at the entrance to walk-in cooler. REPEAT. -1pt-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed inside middle WIC sliced cheese, slaw, salads, macaroni and cheese, and milk > 41F (see temp chart). CDI: food products were moved to working chicken WIC. Service call was placed. VR by 7/11/19

General Comment: 3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed no dates clearly marked on board for blanched fries. Discard times have not been marked off consistently. CDI: proper discard time and correct date was written on board.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed 2 bleach sanitizer buckets with concentration at strong solution > 100ppm (bleached out test strip). CDI: sanitizer was made over and diluted to proper concentration of 50ppm.

General Comment: 6-501.111 Keep the premises free of insects, rodents, and other pests. Received complaint regarding roaches on wall at holding area of facility. Spoke with GM Virginia Serea regarding complaint. She indicated that there was a problem with ants in the dining room area but she has not seen any roaches in awhile. She said that the issue with roaches has improved. Orkin is the pest control company. GM indicated that they come for service on a monthly basis. Invoices for pest service are kept at corporate office. Observed 1 live roach inside cabinet beside holding area. Advised to remove all excess cardboard boxes that store single service items from under cabinets in holding area. Observed tracks to storage cooler at register area in need of cleaning. Orkin will be contacted today for pest treatment. Reviewed investigation findings with GM.

Repeat: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed soiled and wet wiping cloths stored on counter surfaces. Observed one bucket of chlorine sanitizer used to stored wiping cloths < 50ppm. CDI: corrected to proper concentration.

Repeat: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed under storage cooler tracks with food debris. Observed cleaning needed on shelving inside walk-in coolers. Improvement noted.

Repeat: 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. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Replace broken floor tile in back area of kitchen by ice machine. Regrout in between floor tiles in various areas of kitchen especially at back area of kitchen.

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 walk-in cooler stacked and covered. CDI: spread out on shelves in WIC and uncovered slightly.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths store on prep surfaces not in use. Observed bucket with wiping cloth stored on floor at chicken breading station.

General Comment: 4-501.11 Maintain equipment in good repair. Observed torn gasket on reach-in freezer across from fryers. Observed rusted shelving inside walk-in cooler.

Repeat: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning has improved in this area. Observed some build-up on shelves inside walk-in freezer and walk-in cooler. Observed some build-up on fan covers inside walk-in cooler.

Repeat: 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. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Replace broken floor tile in back area of kitchen by ice machine. Regrout in between floor tiles in various areas of kitchen especially at back area of kitchen. 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 heavy build-up on ceiling vent at back area above single service and packaged items.

General Comment: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed personal drinks stored above prep surfaces on front line and above hot line next to front drive thru area. CDI: drinks were relocated/discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed TCS items including sliced cheese, shredded mix cheese, lettuce, and tomatoes above 45F(see temp chart) inside sandwich station cooler. CDI: all items were removed and discarded. Service was called in. Discontinue use until repaired. Notify inspector when cooler is repaired.

Repeat: 3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Time not marked on blanched fries held on TPHC. CDI: by marking correct time(expiration).

General Comment: 3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop handle laying in ice at drive thru and front ice bin. Observed scoop handle in chicken breader bin.

Repeat: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Build-up observed on shelving inside chicken cooler and walk-in cooler.

Repeat: 5-205.15 Maintain a plumbing system in good repair. Leak observed at handsink next to biscuit making area. Repair. Plumber was contacted during inspection.

Repeat: 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Replace broken floor tile in back area of kitchen by ice machine. Regrout in between floor tiles especially at back area of kitchen.

General Comment: 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal items such as cell phone, bookbag, and jacket stored on prep surfaces on front line.

Repeat: 3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Time not marked on blanched fries held on TPHC. CDI: by marking correct time(expiration).

Repeat: 7-201.11 Store toxic materials to avoid contamination. -P. Chemicals stored on and above prep/food contact surfaces. CDI: all chemical bottles were relocated.

General Comment: 4-501.11 Maintain equipment in good repair. Shelf inside walk-in cooler rusted.

Repeat: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Build-up observed on shelving inside chicken cooler and walk-in cooler.

5-205.15 Maintain a plumbing system in good repair. Leak observed at handsink next to biscuit making area. Repair.

Repeat: 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Replace broken floor tile in back area of kitchen by ice machine. Regrout in between floor tiles especially at back area of kitchen.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No certified food manager observed present.

Repeat: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Chemical bottle stored inside sink and blocked by large white bin at back chicken breader station. CDI: items relocated 5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF. Leak at handsink at biscuit making area. Repair

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. No sanitizer was available for use. When dispensed from 3-comp sink it was determined there was no sanitizer bag available. CDI: quat sanitizer bag was replaced and sanitizer now dispensing at 200-400ppm.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Tenders under heat lamp at front line measured 123 - 130 deg F. Cajun fillet chicken measured 112 deg F and steak measured 123 deg F on back line steam table. CDI: all food items were discarded. New product was made.

General Comment: 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Walk-in cooler temperatures (see temp chart for details) measuring borderline temperatures of 45 - 46 deg F. Return visit needed by 4/19/18

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. Incorrect dates placed on slaw that was made yesterday inside drive thru reach-in cooler. CDI: dates were corrected.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. No time was marked on blanched fries being held on TPHC. CDI: proper time was marked.

7-201.11 Store toxic materials to avoid contamination. -P. Chemicals observed stored improperly in kitchen. One bottle was stored on prep table and another was inside handsink at chicken breading station. CDI: chemicals relocated to back shelf.

General Comment: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean shelving racks throughout kitchen including inside all walk-in units.

General Comment: 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Replace broken floor tile in back area of kitchen by ice machine. Regrout in between floor tiles especially at back area of kitchen.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC certification expired and at time of inspection no other certified food protection manager on duty.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwash near biscuit making area. CDI took paper towels from second hand wash to supply front handwash. 5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Observed handsink near biscuit prep area drain leaking . 10 day verification required.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken breasts and chicken thighs not reaching 165 degrees before being placed into hot holding. CDI reheated breasts and thighs and appropriate temperatures reached . ( See temperature chart above) 10 day verification required.

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed front service line worker prepping orders with long painted fingernails without gloves covering nails. CDI PIC immediately had employee cover nails with gloves. -0 points-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans on clean drainboard. repeat violation.

4-501.11 Maintain equipment in good repair. Observed gasket on reach in near biscuit prep area in need of replacement. Repeat violation 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board on prep unit in rear kitchen area in need of resurfacing or replacement. Repeat violation.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer dispenser out of sanitizer . CDI refilled sanitizer measured at proper concentration and had all dishes washed resanitized.

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 on prep unit in need of replacement. 4-501.11 Maintain equipment in good repair. Observed reach in freezer in need of gasket 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. Observed dishes being washed in water measuring 94 degrees. CDI PIC had employee change water to obtain proper temperature.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed equipment with buildup of food debris and in need of cleaning and shelving in walk in also in need of cleaning.

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken tenders, chicken breasts , and grilled chicken in hot holding below 135 degrees. Repeat violation. CdI all products discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed walk in 2 ambient temperture at 54 degrees, lettuce , milk , green beans all above 45 degrees. Repeat violation. CdI Items which arrived today moved to walk in 1 items which were hold overs from previous day discarded. Repeat violation. 3 DAY verification required.

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed employee dispensing food with long fingernails withou wearing gloves. CDI by advising PIC of observation and employee was removed from dispensing food. -0 points-

4-501.11 Maintain equipment in good repair. Observed torn gaskets on prep unit and reach in freezer. repeat 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board on prep unit in need of replacement or resurfacing.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed one tile broken at ice machine and one coping tile broken in same area.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed dirty rice and green beans on service line at less than 135 degrees see chart above. CDI reheated products to greater than 165 degrees and replaced on service line.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed walk in 2 ambient temperature 56 degrees tcs products such as lettuce , buttermilk, cheese butter all greater than 45 degrees. CDI all products discarded since no time when cooler went out coulld be ascertained.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer packets being used for chlorine sanitizer at greater than 200 ppm chlorine . CdI by instruction of proper mixing of this product.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed walk in 2 ambient temperature at 56 degrees F. therfore unable to maintain proper cold holding temperatures. Verification required.

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

4-501.11 Maintain equipment in good repair. Observed missing gaskets on prep unit at back service line and reach in cooler. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board on prep unit in need of replacement or resurfacing.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed chlorine sanitizer in use with no test kit to measure available chlorine concetration. Verification required.

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 tiles at ice machine in need of repair.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener blade and lemon wedger soiled with dried food debris. Insure that food contact surfaces such as these are kept clean, items should be washed/rinsed/santized after each use. CDI by PIC removing items for cleaning.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed hole in rear door that allows pest/insect entry. Repair or cover hole.

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 metal pan being used as a scoop in the flour container, provide a scoop with a handle to prevent hand contamination of the product.

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 ceiling tiles and tile damage in the can wash area.

4-602.11(E)(4) Interiors of equipment such as ice machines shall be cleaned at such a frequency that precludes the build up of debris.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed blanched fries without a time of preparation at beginning of inspection. Employee provided a time of preparation and marked the food product. Insure that when the blanched fries are prepared, that a time of preparation is documented.

b6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed large hole in the rear door that allows insect entry. Door must be repaired/replaced such that pests may not enter the establishment

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 non-food contact surfaces such as racks, shelving and gaskets throughout facility.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket on the chicken breading table at beginning of inspection. Employee moved jacket to the rear area. Insure that employee items such as clothes and phones are kept separate from the food preparation areas, and are stored where they pose no contamination risk to food products.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several utensils in clean storage that still had dried food debris on the food contact surfaces. Insure that utensils including slicers and wedgers are thoroughly cleaned before storage. CDI by EHS removing items from storage and placing them in the three comp sink.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rear door peep hole in disrepair, allowing a 3 inch gap of air flow through the door. Repair as soon as possible.

(3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed front sanitizer bucket with less than required ppm of quaternary ammonium. CDI by employees refilling item.

4-501.11 Maintain equipment in good repair. Observed storage racks near the three compartment sink rusty, observed ice machine with the front cover loose/rusty, observed can opener rusty. Observed several melted handles on utensils, and tea urn compenents broken/chipped.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Racks in the walk in coolers accumulating food debris, insure that the racks are cleaned frequently enough to prevent build up of debris.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw chicken in the chicken walk in at temperatures above 45F. Condenser of the unit was froze over, repair technician was called during inspection was was able to fix the unit. Items in the unit were moved to the freezer/secondary walk in until the walk in was back in service. EHS verified that cooler was in working order before food was placed back into the unit.

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 no cheese containers being datemarked in the facility. PIC stated that they were opened yesterday. Date the cheese items when the original factory seal is broken. CDI by PIC dating the cheese

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed blanched fries not timestamped at beginning of inspection. CDI by PIC timestamping the fries with the time they were removed from cooking.98

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored outside of sanitizer buckets and on prep surfaces throughout the establishment.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pots hanging over the dish area with water pooled in them. Insure equipment is stored so that it is capable of drying after it is washed/rinsed/sanitized. CDI by EHS emptying water and stacking so that the pots could dry.

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 food debris on the non-food contact surfaces of multiple pots and pans in the establishment.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer bucket at <200ppm. CDI sanitizer changed to proper concentration. REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed creamer that stated keep refrigerated holding without temperature control at drive thru and display line. CDI creamers voluntarily discarded. REPEAT VIOLATION.

L4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed unprotected cup lip.

4-501.11 Maintain equipment in good repair. Observed split gasket on reach-in freezer. REPEAT VIOLATION. Observed rusted and peeling shelves in equipment 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 food residue collecting in and around equipment and shelves throughout facility.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed grout missing between tiles in several areas of kitchen allowing standing water. Observed several missing/broken tiles.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed nonshatter resistant bulbs in large reach-in cooler. REPEAT VIOLATION.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer at 0 ppm. CDI sanitizer was filled to proper concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed creamer that stated keep refrigerated holding without temperature control at drive thru area. Observed cheese, lettuce and salad holding above 45F in cold holding unit. PIC stated salad was prepared last night. Salad was discarded. PIC stated cheese and lettuce were placed in prep reach-in cooler this morning. Items moved to walk-in to cool. Verification required on 11/26 to ensure cooler is operating properly.

3-501.13 Use approved thawing methods. Observed country ham thawing at room temperature. CDI ham was placed in walk-in cooler to thaw.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed prep reach-in cooler without ambient thermometer.

4-501.11 Maintain equipment in good repair. Observed prep reach-in cooler lid in disrepair. Observed split gasket on reach-in freezer. Observed rusted and peeling shelves in equipment throughout facility.4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed scored cutting board on prep line.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed facility using QAC based sanitizer but could not provide test strips.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with buildup, includes fans. Observed shelves and around fan exhausted in walk-in cooler with microbal growth.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed nonshatter resistant bulbs in large reach-in cooler and freezer.6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed intake in dry storage/dish area with dust buildup.

2-301.12 Hands must be properly washed. Observed employee wash hands for 5-6 seconds and turn faucet off with bare hands. CDI went over proper procedure with manager.

4-501.114 Sanitizer must be at proper concentration. Observed 2 sanitizer buckets at 0-100 ppm QAC. CDI manager changed buckets.

3-501.19 When using time as a public health control procedure, time product is prepared or removed from temperature control must be labeled. Observed fries that had been left out stored at <135F with no time on them. These are limited to 1 hour per Bojangles time sheet and must be labeled once taken out of frier if they are not immediately served or held hot. CDI time labeled on fries.

3-501.15 (B) Cooling of food shall be accomplished using rapid cooling equipment or in refrigeration/freezer units. Observed sliced tomatoes freshly cut placed in cold holding unit above 45F. CDI item discarded, instructed manager that all items placed in cold holding unit must be <45F and cooled in walk-in/freezer.

3-305.11 Food shall not be stored or prepped where it can be exposed to splash or other contamination. Observed chicken breading station within 1 inch of handsink. To avoid handsink being blocked and splash contamination of food, chicken breading station should be moved.

4-101.19 Nonfood contact surfaces must be easy to clean. Observed shelving in both walk-in cooler rusted and chipping paint. Replace or repair shelves.

2-103.11 (M) Person in Charge-DutiesPIC must know when to restrict/exclude employees and when to allow them back after they have been ill with the discussed symptoms. All employees must know the big five illnesses and the symptoms that must be reported to the PIC if they are ever diagnosed or exposed to any of them. Observed employees who did not know all of the symptoms and did not know any of the big five illnesses. Handout onsite today and recommend to post this document and review this with employees regularly so that everyone is clear on what they must report. Spanish version provided today.7

2-301.12 Cleaning ProcedureWash exposed arms when washing hands. Observed employees fail to do this today.

5-205.11 Using a Handwashing Sink-Operation and MaintenanceKeep handsinks available at all times. Observed the trashcan and chicken breader station stored in front of the line handsink today. Items moved from in front of the sink 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 some growth inside of the ice machine today- staff will wash and sanitize today to correct.4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and HardnessObserved a sanitizer bucket that had <150ppm today- changed out during inspection. Maintain sanitizer at 200-400ppm. Recommend to use more sanitizer in these buckets with fewer rags and recommend to spray clothe towels down with sanitizer before storing them in the bucket. Recommended to PIC to test these buckets regulartly as well to see how much life they would typically get.

3-501.19 Time as a Public Health ControlObserved french fries that had been left out today that were stored at <135F with no time on them. These are timed for 1 hour per Bojangles time sheet and must be labeled once taken out of the fryer if they are not to be immediatly served or held hot. Time put on frys today to correct.

3-305.11 Food Storage-Preventing Contamination from the PremisesFood must be protected from splash contamination. Observed the ceiling leaking today in the kitchen and splash was visable on the chicken breader station and the biscuit station, where biscuits were being made. Biscuit making was stopped and moved to another location- equipment washed and santiized before being used again. AC repairman was called to repair and repaired the problem during the inspection but the leak is still present. A 10 day VR visit will be made to ensure this problem has been completely corrected.

2-303.11 Prohibition-JewelryEmployees are limited to a single wedding band on their hands/wrists. Observed a bracelet on an employee today.2-302.11 Maintenance-FingernailsObserved a food service employee today with painted finger nails handling food today with no gloves on. Anytime an employee has fake or painted nails, they must wear gloves at all times they are working with food.

3-304.14 Wiping Cloths, Use LimitationObserved multiple wiping clothes that were not in-use today stored on counters. Store these clothe towels in sanitizer when they are not in-use.

4-101.19 Nonfood-Contact SurfacesNon food contact surfaces must be easy to clean. Observed a bungee cord in use today in the kitchen which is absorbent. Discarded during inspection.