BOJANGLES' #505

2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P Observed employee coughing and return to handling packaged sandwiches in display case without washing hands. CDI hands washed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed nozzles at drink machine with build up and in need of cleaning. CDI began removing nozzles to clean. 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 .

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed fried breaded chicken filets that reached 113-138F in thick portions. Employee stated fryer indicates oil needs to be filtered which causes oil to cool down thus not fully chicken. CDI filets moved to separate fryer and reached 178F and above. Observed grilled chicken that came off the grill at 146-160F. Employee stated they cook grill chicken on timer for 5 minutes on each time. Suggest checking temperatures and cooking longer. CDI placed back on grill for extra 5 minutes and reached 170F. Improper cooking was mentioned in the last two inspections. Facility must take extra precautions to ensure items are fully cooked prior to holding or service.

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 that was cooling since 617 at 45F. CDI items moved to walk in freezer to accelerate cooling. Suggest checking Cole slaw after portioning and place in walk in cooler instead of reach in to ensure product reaches 41F and below within 4 hours. 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 .

4-501.11 Maintain equipment in good repair. Observed foot pedal at back handsink, splash gaurds at back handsink, front reach in drawer on prep line, and low boy reach in near front hot bar that is in need of repair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone sitting on countertop near hot units at front areas and personal drink and phone stored on ledge with food for the facility.

-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 buildup of grease and food debris on fryers, prep units, ovens, hot holding equipment and breading station equipment. Recommend deep, thorough cleaning and to address cleaning frequency.

-REPEAT- 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken, missing and cracked tiles throughout kitchen area. Observed low and missing grout between tiles by biscuit station, walk-in coolers and can wash. Damaged flooring is allowing for standing water in areas around cook line. Per PIC, flooring is scheduled for replacement within the next few months.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed food employee begin to wash his hands while hold the gloves he was about to put on in his mouth. EHS coached food employee not to hold anything in mouth that is subsequently going to be in contact with food. -CDI- Discarded gloves and replaced with new gloves prior to re-engaging in food handling.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P- Observed fried chicken pulled out of fryer and finish cooking. Final cook time for thick portions of fried chicken breast was below 165F. -CDI- PIC removed chicken and temped cooked chicken, PIC voluntarily discarded improperly cooked chicken.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed milks stored in lowboy cooler closest to drive thru window at a temperature of 48F and the cooler with an ambient temperature of 44F. -CDI- PIC voluntarily discarded milks and stated she will no longer have them hold TCS foods in that cooler until 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 buildup of food residue and debris encrusted on side of prep units, cooking equipment, hot holding equipment, ovens, the external portion of the chicken marinade equipment, and debris buildup on shelving in WIC. Ensure good cleaning procedures in order to maintain non-food contact surfaces as clean.

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 floors on cook line are extremely damaged with missing floor tiles throughout and a buildup of moisture has accumulated in tiles. 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 buildup of grease and residue throughout kitchen, floors behind equipment, and on walls of cookline. Increase cleaning frequency and thoroughness to preclude buildup in these areas.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed facility has an employee health policy in place and posted however PIC is unable to show verification of training and understanding by employees. EHS provided PIC with updated Employee Health Policy from the county that includes a signature page. VERIFICATION REQUIRED within 10 days to ensure that facility staff have been trained and it is verifiable. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed green beans and pinto beans on front line holding below 135F. CDI: Green beans reheated to 186F and pinto beans reheated 195F. REPEAT VIOLATION 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 Upon arrival, PIC informed EHS that the walk in cooler with chicken and the walk in cooler in the middle were not operating optimally and she had called for service. Day and Nite refrigeration was onsite when EHS arrived to perform inspection. Technician identified that the evaporator coils were heavily soiled and needed to be cleaned before further assessment could be made. Air temperature of the chicken cooler was 38F and air temperature of the middle cooler was 40F-42F during inspection. PIC identified that there was an issue and is mitigating it as possible. Products moved to the Chicken walk in cooler as this cooler air temp was at 38F during inspection. PIC added that the small reach in coolers for drinks, slaw, and buttermilk were also high this morning. Observed buttermilk in reach in cooler at 44F. This product was pulled to the front to be used for biscuits and was within 20 min. Observed some items in walk in cooler at 42F. No points taken due to PIC having called out a technician and relocating food items to other coolers and continuing to monitor temps while the technician is here. TCS products this morning per PIC line check were in compliance at 41F and below. CDI: Technician on site is actively repairing the cooler. EHS will make a visit by the end of the week to confirm a permanent fix to all coolers have been made. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time stamp on French fries upon EHS arrival. After 5 minutes, time stamp was still not present on fries. CDI: Time stamp added as product was still hot and employee stated he had just pulled them up when EHS walked in.

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 minor build up on gaskets of reach in and walk in coolers. Ensure more frequent cleaning. Significant improvements made in overall cleaning of equipment and facility from previous inspections. REPEAT VIOLATION Future violations regarding cleaning will result in a full point deduction. Ensure a good cleaning routine of all areas of equipment is in place to prevent point escalation.

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 floor throughout cooking area in extreme disrepair with many tiles missing, grout missing, and grout lower in other areas. Flooring is not smooth and easily cleanable and water is pooling in several areas. Flooring must be replaced. Observed exposed foam at baseboard area of wall and part of the side of the wall near the egg holding station and stove top. Make area smooth and easily cleanable. REPEAT VIOLATION 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed minor grease build up on walls in cooking area. Observed flour/dust build up on ceiling tiles particularly near biscuit making table. Ensure more frequent cleaning. Observed loose splash guard at back handsink. Reaffix and reseal. Observed AC vent over biscuit making area is beginning to rust.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed two separate food employees not use barrier to turn off handsink after washing hands. CDI- PIC had employees rewash hands and educated employees on when to wash procedures. *REPEAT*

6-301.14 Post a handwash sign at each handsink. Observed no handwash signs at handsinks in restrooms. CDI- EHS provided signage.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed chicken wings and chicken breasts temping below 135 at heat lamp. CDI- PIC removed items to be reheated to 165F or above. 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 .

3-501.18 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 house ranch dated 4/8-4/15 and 4/6-4/13 in WIC. CDI- EHS discussed 7-day date marking parameter with PIC, PIC adjusted dates to reflect correct parameters. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests in kitchen area near hood system.

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 floor tiles throughout kitchen area cracked, damaged, or missing. 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 flour, grease, and various food debris on floors throughout facility underneath and behind equipment. Increase cleaning frequency. *REPEAT*

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed food handler turn off hand sink faucet with bare hands. CDI- EHS advises on proper hand washing method, food handler re-washes hands. (-2)

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed water in sanitize basin of 3 comp sink at 50F with Quat sanitizer in use. Manufacturer label stipulates water should be room temperature (60F-75F) for sanitizing of food contact surfaces. CDI- PIC refills basin with warmer water. (-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 grease and food residue on outer surfaces of lowboys and other food storage equipment. Also observed flour inside lowboys beneath breading station where milk is held. Increased cleaning frequency is recommended. REPEAT. No escalation of points due to improvement on at area listed on past inspection. (-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 flour, grease, and various food debris on floors throughout facility. Increased cleaning frequency is recommended. REPEAT. (-1)

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf - *Observed - PIC fill up container to calibrate thermometer with water from a handsink. *CDI - EHS educated PIC on handsinks being used for hand washing only.

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 - Stickers from the morning batches of chicken wings, sliced tomatoes, and Chicken Fillets in correlation with new batches of food. Food employee stated he forgot to change them out during lunch rush due to being busy. *CDI - Food employee replaced stickers with proper start times. EHS temped foods and Chicken products were still above 135F and Sliced tomatoes were below 41F.

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 large plastic container with tight fitting lid. *CDI - PIC opened lid slightly to allow air flow and speed up cooling process. 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 .

*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 - Fryers and hood system with debris build up in need of cleaning.

*REPEAT* 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. *Observed - Food debris build underneath cooking equipment and other hard to reach areas.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. *Observed - Food employee’s phone stored directly on top of prep table. *CDI - PIC removed phone from prep station.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sanitizer coming out at 30ppm quart in 3 comp sink during active washing. CDI. PIC manually added solution. To increase concentration. 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 pulled eggs in RI at 57F. CDI. PIC voluntarily discarded. ***improvement from last time. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several live flies in the facility during inspection.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored in sanitizer bucket at 0ppm quat. CDI. Pic removed. 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 on cooking equipment, build up in and out of RI coolers. Needs cleaning

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors left opened when not in used. Keep closed to prevent insects/rodents harborage. -0 pts-

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 build up on vents, floors through out the facility. Repeat 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing tiles on floors.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed Mash potatoes, Mc and cheese, green beans below 135F in the hotwell. The hotwell was low on water, CDI-they added water and voluntarily discarded food below 135F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes and pimento cheese at 45 and 44F in prep top. CDI PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed sanitizer spray container stored directly above ice machine. Cdi. Pic removed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one of the employees working with food without a beard guard. Needs to have one. Repeat ***All other employees were wearing hair covers.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored directly on prep table. CDI. Pic removed. Repeat

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on vents through out the facility. Repeat ***improvement from last time.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed no one in the facility with knowledge of food borne illnesses or where it is posted. CDI. PIC was given paper work and education on food borne illnesses provided. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no vomit/ diarrhea plan at facility. CDI- EHS sent plan

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several dead and live flies in the facility during inspection. Repeat

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one of the employees working with food without a beard guard. Needs to have one.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored directly on prep table. CDI. Pic removed.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris on cooking equipment, build up in and out of RI coolers. Needs cleaning

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 dirty floor, wall, and ceiling, low grout, broken tiles and standing water in broken tiles, Needed cleaning throughout the facility where hard to reach to prevent pest harborage. -1 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 floors in need of cleaning in the walk in freezer. Observed cleaning needed between grout and near the fryer area. Observed low grout, broken tiles and standing water in broken tiles. Observed build up on vents through out and also on WI ceilings. Kitchen is in dire need of cleaning.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands and turn faucet off with clean hands. Observed employee wipe his hands on his clothes several time. CDI EHS educated employee and he washed his hands again. REPEAT

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed inside of ice machine with blackish buildup on lid and white shield.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes and pimento cheese at 44F in prep top. CDI PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 2 live roaches in front near cash registers. PIC is new to this location, 3 weeks. PIC is aware and has Ecolab coming regularly to bomb and treat facility. PIC stated that she has noticed it is getting better.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employees engaged in multi-tasks at the same time. One employee answer the phone, then return to make biscuit without handwashing. One employee cook fries, chicken, eggs, between touching WIC handle to a cookline, handwashing needed as task changed to prevent cross contamination as often as necessary. Employee sweeping the floor, then back cooking. Handwashing needed before put on new gloves. CDI- Hands washed properly at the time of inspection. -2 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 food debris and dirty stand up freezer right across the fryers. Need cleaning. -0.5 pts-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors left opened when not in used. Keep closed to prevent insects/rodents harborage. -0 pts-

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 dirty floor, wall, and ceiling, low grout, broken tiles and standing water in broken tiles, Needed cleaning throughout the facility where hard to reach to prevent pest harborage. -1 pts-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no accessible PT at the front HS. PIC said the batteries are out and they have been telling crew to use the one that is nearby. That one was fully stocked. CDI-PIC provided PT. No points taken due to the other one being close and fully stocked, under new management

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw bacon over RTE pickles. CDI-PIC moved bacon to the bottom shelf.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several dead pests around the facility and fruitflies. PIC explained they are doing treatments with ecolab every Monday for the next 6weeks trying to get the insect problem under control. PIC is new to the store (within 3 weeks) the last one was let go and they have expressed they are trying to get several issues under control. They are closing the gaps in the walls and trim to prevent pest haborages

4-501.11 Maintain equipment in good repair. Observed metal lining in front of the WIC's dented and hanging loose, this includes the front of the doors they metal is hanging. 2 dented shelves in the WIC, 1 in the dry goods. Rusted shelves inside the prep units. Need to get splash guards for handsinks to prevent contamination. 3-comp needs to reattached and resealed. 1 light shield missing in the dry goods area. Small sliding reach in is not shutting properly. The metal holder for raw chicken has a broken bracket. 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. URGENT-Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed tall reach in freezer in need of cleaning. Small reach in with water build-up and food debris. Gaskets in need of cleaning. Clean outside of walk in cooler. Prep units (inside/outside/handles/gaskets), shelves, all need cleaning.

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

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 floors in need of cleaning in the walk in freezer. Observed cleaning needed between grout and near the fryer area. Observed low grout, broken tiles and standing water in broken tiles. Wall coves broken and missing paneling behind HH and around kitchen which could be letting pest harborage. Kitchen is in dire need of cleaning.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no vomit/ diarrhea plan at facility. CDI- EHS sent plan

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands twice, then turn off faucet without paper towel barrier. CDI- employee re-washed hands. Sink is used by employee handling all a the chicken.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw chicken box stored over oils. CDI- Chicken removed. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee prepping raw chicken use ice scoop without changing gloves. CDI- gloves changed, hands washed and scoop placed in the 3 comp sink.

4-501.11 Maintain equipment in good repair. Observed gaskets torn and need to be replaced. Splash guards needed at handwashing sinks

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed tall reach in freezer in need of cleaning. Gaskets in need of cleaning. Clean outside of walk in cooler.

5-205.15 Maintain a plumbing system in good repair. Observed water draining too slow at the 3 comp sink. Drain is called. PIC called plumber.

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

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. --Observed no vomit kit/plan or poster on site.. No points taken today due to this being the first inspection since the 2017 FC adoption. CDI-EHS sent an email with the information.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed tomatoes over RTE cheese, CDI-PIC moved tomatoes to the bottom shelf.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep unit 1 holding at 56F PIC voluntarily discarded food. PIC called maintenance while EHS was on site. VR REQUIRED 2/4/2022. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies and flies in the kitchen. REPEAT.

4-501.11 Maintain equipment in good repair. Observed metal lining in front of the WIC's dented and hanging loose, this includes the front of the doors they metal is hanging. 2 dented shelves in the WIC, 1 in the dry goods. Rusted shelves inside the prep units. WIC 1-chicken cooler has ice building up on the bottom of the motor. Torn gaskets in the stand up unit near the biscuit area. **Sandwich station needs to be replaced, need to get splash guards for handsinks to prevent contamination REPEAT.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility using packets of CL sanitizer with no CL strips on site. VR REQUIRED 2/4/2022

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 the inside/outside of prep units in need of cleaning, including gaskets.WIC door has build-up of flour on the inside handle. REPEAT.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken tiles throughout facility and on the lining of the walls, grout is missing in the floor and the WIC floors too. REPEAT.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no PT and the HS in the back. CDI-PIC provided PT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed ham, eggs and grilled chicken below 135F in the hotwell. The hotwell was low on water, CDI-they added water and voluntarily discarded food below 135F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep unit 1 holding at 45F, stand up 1 had buttermilk milk that was 48/49F-food employee said they brought it out this morning and set it out for about 30-45mins, which could've warmed the milk up. stand up ambient air was 38F. CDI-PIC is using TPHC temporarily until maintenance comes. PIC called maintenance while EHS was on site. Food employee moved milk back to the WIC to cool.

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

4-501.11 Maintain equipment in good repair. Observed 3-comp sink on the top faucet leaking and the stoppers don't completely stop the leak. Prep unit 1 is not holding temp. WIF-door is dent and the metal is sticking out.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the inside/outside of prep units in need of cleaning, including gaskets. Grill and oven have layers of food debris. Fryer area has grease build-up.

6-501.11 Floors, walls, and ceilings including the attachment Observed several areas of of kitchen in need of repair- floor with low grout, hand sinks needing caulking, base cove tiles separating from walls, Observed low grout throughout facility and broken tiles. *Sidenote-facility is supposed to be under construction soon and completely redone.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken thighs being held below 135F. PIC stated product prepared 20-30 minutes prior to temping. CDI: Education provided and food employee reheated product- 176F. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed two door reach-in cooler broken- unable to hold temp. REPEAT VIOLATION. **Points not taken- unit to be replaced when facility remodeled Summer 2021.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed several gaskets on equipment and insides of coolers in need of cleaning. REPEAT VIOLATION.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed several areas of of kictchen in need of repair- floor with low grout, hand sinks needing caulking, base cove tiles separating from walls, etc. PIC stated facility due for remodel Summer 2021.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed container of grits and sausage gravy that were stored below 135 F. CDI- items were reheated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items in walk-in cooler #1 that were stored above 41 F (pimento cheese, tossed salad, milk, and liquid eggs). CDI- small containers of milk (48), cartons of liquid eggs(20), servings of tossed salad (7), and containers of pimento cheese (7) were denatured and discarded into trash can. REPEAT (full points)

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees not wearing hair restraints while preparing food.

4-501.11 Maintain equipment in good repair. Observed walk-in cooler #1 reading a temperature of 56 F. PIC called maintenance to come repair unit. Also, observed doors on units at fryer and drink station that were not able to maintain close. Have repair person adjust hinges on doors. VR- facility has ten days to repair unit.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior of fryers, grill, refrigeration units, and shelving in kitchen area. Clean excess grease from interior of fryers. 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 in kitchen area. REPEAT

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. REPEAT. Observed ice dumping in the handsink. CDI. PIC cleaned it.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cheese, tomatoes, lettuce in the prep unit, cheese in the RI, chicken in the WI, cold holding at temperatures above 41F.PIC voluntarily discarded. Unit were placed out fo service and will be back next day 8/14/20 to check on food temperature. Do not use the unit until the Health inspector to back to check.

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 cheese in the RI with no date mark on it. CDI. PIC voluntarily discarded as the cheese was also out of temperature.

7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer bucket stored on prep table. CDI. bucket was removed.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one of the employees in the cooking line wearing a wrist chain. Needs to be removed at all time when working with food.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple in use wet wipe cloth stored on prep table. CDI. PIC removed them.

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 flour scoop stored with handle directly touching the food. CDI. PIC removed.

4-501.11 Maintain equipment in good repair. Observed RI, prep unit, one of the WI in the facility unable to hold food at 41F and below. Units were repaired. Observed cracks on the middle WI cooler floor at the back.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT. Clean grease buildup between fryers and grills. Clean grease from hood screens on hood system. Clean dust from cords and exterior of refrigeration units in kitchen area. Clean all prep tables including the legs. Clean in and outside all refrigeration where splashes and build up of food often occur.

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. REPEAT. Observed cracks on the floor in the food prep area, Needs to be repaired.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed two bulbs out in the hood. Need to provide new ones. 4-301.14 Ventilation Hood Systems, Adequacy - C. Observed the hood unable to vent out hair. CDI. Hood was repaired.

6-301.11 Provide soap for handwashing at each handsink. -Pf-There was no soap provided at the handsink in the back near the prep table. CDI-PIC provided soap.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed utensils stored as clean on the dish rack with food build up on them. CDI- ITEMS REWASHED

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.-Observed a box of fries on the floor in the walk in freezer.

Repeat. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean grease buildup between fryers and grills. Clean grease from hood screens on hood system. Clean dust from cords and exterior of refrigeration units in kitchen area. Clean all prep tables including the legs. Clean in and outside all refrigeration where splashes and build up of food often occur.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.-Observed the dumpster doors open during the time of 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.-Observed the soap and paper towel dispenser not 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.- Cleaning is needed underneath and behind all equipment. Clean along the walls and ceilings as the show signs of discoloration. Clean throughout the entire facility.

2-301.14 Wash hands after activities that contaminate them. -P Observed employees pick items off the floor and continue with food prep. CDI- Employees were reducated on when to wash hands. Employees washed hands. Any affected food was discarded. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands for five seconds, then cut of faucet with bare hands. CDI- Employee was reeducated on proper handwashing. Employee rewashed hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some containers with dried food debris in them. Containers were stored in clean area. CDI- Containers were cleaned by PIC. 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. ICE MACHINE WITH PINK SLIME/MOLD BUILDUP-NEED TO CLEAN AND SANITIZE ON A FREQUENCY TO KEEP SLIME AND MOLD FREE. Slight mold present in ice machine. CDI- Ice machine was cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Milk in walk-in cooler reached a temperature of 48 F. PIC stated that the break on unit tripped about an hour ago. CDI- Breaker was cut back on. Unit temp is now at 36 F. Milk was placed in walk-in freezer to chill.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies in facility. Fruit flies were coming from items that were damp and stored on the floor. Also, observed dead roaches in corners of facility. PIC stated that pest control came out to treat facility two weeks ago.

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 scooping french fries with exposed fingernail polish. CDI- Employee put on gloves.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean grease buildup between fryers. Clean grease from hood screens on hood system. Clean dust from cords and exterior of refrigeration units in kitchen area.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors in corners and under equipment. Clean dust and splash from walls in kitchen area. Clean dust from ceiling tile in kitchen area.

General comment 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed grilled chicken holding at 131F in the steam table. CDI (corrected during inspection) - PIC (person in charge) voluntarily discarded the chicken.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed multiple items in the walk in cooler holding between 54F and 55F. PIC stated she did a line check around 3 hours ago and the food was around 40F. CDI - TCS items were placed in the chicken walk in cooler and the freezer until the unit can be repaired. Because the items were above 45F, points were deducted. Reminded the PIC of the temperature change to 41F. Observed lettuce and tomato at 44F and 45F in the prep top on the cook line. Any TCS items found holding above 41F in the next inspection will result in points being deducted.

REPEAT VIOLATION 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 time not marked on the fries at the beginning of the inspection. CDI - fries were marked with the correct time; make sure to always mark the time.

4-501.11 Maintain equipment in good repair. - Observed a walk in cooler with an ambient air temperature of 53F. The door was closed for 10 - 20 minutes without anyone going in or out and the temperature did not cool down any in that amount of time. Maintenance was contacted; TCS items were removed until the unit can be repaired. Verification required 3/3/2019

General comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the chicken walk in cooler shelves and on the gaskets of the reach in cooler and freezer on the cook line.

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 chicken tenders using TPHC and not marked with times. CDI-discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed large amount of flies around back door and a strong odor. Clean area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purse and cell phone stored improperly on single service items. REPEAT.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee washing hands but did not dry hands with paper towels before heading back to work station, did not turn handles off with paper towels to prevent re-contaminating hands. CDI- Employee corrected, washed and dried hands and turned off faucet with paper towel.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P All sanitizer at 3 comp sink and sanitizer buckets were reading 0 ppm. Appears tubes at sanitizer dispenser were accidentally switched. CDI- Tubes corrected, sanitizer provided at proper strength to 3 comp sink and sanitizer buckets. Dishes sanitized earlier were re-washed and sanitized.

4-501.11 Maintain equipment in good repair. Observed small free standing metal table next to fryers in poor condition, rusty and not easily cleanable, needs replacing.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Be sure to use available test strips to ensure proper strength sanitizer. CDI- Sanitizer test strips used to verify proper strength sanitizer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed walk in cooler racks needing cleaning of build up.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee coats hung on clean dish storage rack. Personal items can be a source of contamination. CDI- Peronal items moved into office. 4-204.11 Ventilation Hood Systems, Drip Prevention - C Observed hood vents with some grease build up and a couple vents bent, needing repair or replacing.

2-301.14 Wash hands after activities that contaminate them. -P Observed an employee cough into hand then proceed to handle wrapped sandwiches without washing hands. CDI- Employee corrected, washed hands. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee properly wash hands but turn off faucet without using a paper towel. CDI- Employee corrected by instruction.

7-201.11 Store toxic materials to avoid contamination. -P Observed various chemical spray bottles stored above box of frier shortening. CDI- Chemicals moved to chem storage shelf.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed hot holding drawer with significant grease build up on drawer tracks inside drawer holder unit. Observed racks in middle walk in cooler with significant build up needing cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Present PIC not food safe certified.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a number of dishes stored as clean with food residue stuck to them. CDI- Dirty dishes placed in dish area for re-washing. A few dishes had dirty hand prints as if dish workers are not washing hands between handling dirty and clean dishes, be sure employees are properly washing hands as required.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed drawer warmer with some cajun chicken patties at 126-132 degrees. CDI- Chicken disposed of. (Repeat)

4-502.11(A) Maintain utensils in good repair. Observed torn gaskets on biscuit prep fridge needing replacing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed hot holding drawer with significant grease build up on drawer tracks and inside drawer holder unit. Observed racks in middle walk in cooler with significant build up needing cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor tiles at entrance to walk in freezer badly broken, needing repair.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one pan of macaroni being left out approx. an hour with no temp control at 122 degrees, observed pans of rice hot holding in steam well at 117 degrees, steam well water reading 116 degrees. CDI- Out of temperature foods all reheated in stove above 165, steam table turned up for proper hot holding.

3-307.11 Protect food from contamination sources. Observed employee filling a pan with ice by storing pan on floor, then place pan on cutting board area of prep cooler. CDI- Employee corrected, cutting board area cleaned.

4-903.11(A) Store single-use and single-service articles to prevent contamination. Observed milk crate of single service trays stored on open trash can subject to contamination. CDI- trays disposed of by PIC.

3-304.15 (B)-(D) Gloves, Use Limitations - C Observed employee handle bottom on ice pan that had been on the floor, had to be prompted to change gloves before starting activity. CDI- Employee washed hands and changed gloves.

4-501.11 Maintain equipment in good repair. Observed prep cooler with water build up at bottom, needs repair to prevent condensation build up/ leaks.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed what appears to be mold build up on all the racks in the walk in cooler, have racks cleaned.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken tile at entrance to middle walk in cooler. Needs repair.

Repeat violation 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed lettuce, sliced cheese, tomato, shredded cheese and cole slaw in the prep unit above 45F. CDI - PIC voluntarily discarded the items.

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

General comment 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed biscuit trays stacked wet.

General comment 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the prep unit by the drive thru window. Observed a broken bottom shelf on the green rack by the office; repair/replace shelf.

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 an employee actively washing a container in 97F water. CDI - more hot water was added to maintain at least 110F.

Repeat violation 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the walk in cooler shelves and walk in cooler gaskets.

. 2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC on site not certified in food safety training.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut lettuce and sliced cheese and sliced tomatoes over flowing containers in prep cooler measuring 51-54F, CDI all products in question properly portioned and proper holding temp of 45F and below was observed before end of inspection.

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 build up in need of cleaning. (inside surfaces of reach-in cooler and freezer, surfaces of cooking equipment, kitchen equipment, shelving throughout)

. 6-202.11 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light fixture in kitchen food prep area with light bulbs that are not shielded.

2-301.12 Follow the cleaning procedures to adequately wash your hands.-P Observed employees wash hands and recontaminate by turning faucet handles off with bare hands. CDI education, all staff properly washed their hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed numerous containers stored clean with food debris stuck to surfaces. CDI containers placed into dirty dish pit.

(general comment) 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 in need of cleaning. (inside reach-in coolers and freezers, shelving, surfaces of cooking equipment)

(general comment) 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 issues to PHYSICAL FACILITIES. (flooring, walls in need of general cleaning throughout)

3-501.16(A)(1)- TCS foods held hot shall be maintained at 135F or above.-P. Observed grilled chicken in hot holding measuring 110F. CDI-PIC voluntarily discarded.

4-602.13- Nonfood-contact surfaces shall be cleaned at a frequency to preclude accumulated debris. Observed food debris accumulating in bottom of the reach-in freezer and build up inside the sliding door tracks and around the door glass. Observed build up of mold on underside of soda dipensing machine behind nozzles. Observed dried spill in the cabinet under the dining room soda dispenser. Observed build up on shelving in walk-in cooler.

. 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered employee beverage stored on food prep table next to raw chicken. CDI by discard.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice and chicken bites stored on line steam table < 135F. CDI by discard.

7-201.11 Store toxic materials to avoid contamination. -P Observed cleaning chemicals stored directly above 3 comparetment sink. CDI by moving to designated chemical storage.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed metal pans with crevices on inside and outside of pan that make them not easily cleanable. Replace pans.

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 damged tiles on floor and area of standing water around floor drain. Repair.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice in handwash sink. CDI by PIC correcting staff.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled chicken and sausage stored < 135F on steam table. CDI by voluntary discard by PIC.

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/PfObserved blanched fries stored off of temperature control without proper time mark. Follow procedures for time holding. CDI by voluntary discard by PIC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Obserevd metal pans stored wet and tight stacked on the drying rack.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency- Multi-use utensils and equipment must be cleaned and sanitized at a frequency to prevent food residue build-up. Observed dried food debris on can opener. Observed ice scoop holder to be soiled. Observed build-up on underside of soda fountain nozzles. CDI by cleaning and sanitizing.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding- Hot hold all TCS food items at 135F or above. Observed fried chicken and sausage patties stored < 135F in hot holding. CDI by voluntary discard by PIC.

6-501.12 Cleaning, Frequency and Restrictions- Cleaning is needed at a frequency to prevent build-up of dust, dirt, residue. Observed dust build-up on return vent for HVAC unit at service line.6-201.11 Floors, Walls and Ceilings-Cleanability- Ceiling must be easily cleanable. Observed damaged ceiling tile at back door. repair.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness- Observed 3rd compartment of utensil wash sink with sanitizer testing <100ppm. Maintain sanitizer at manufactuers recommended strength (150-400ppm). CDI by emptying and refilling 3rd compartment.

7-201.11 Separation-Storage- Observed toxic chemical cleaners stored above 3 compartment sink. Store all toxic chemical cleaners in a safe location to prevent contamination of utensils. CDI by relocating cleaners.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing- Observed single service tea jugs stored on raw chicken storage in walk-in cooler. Store single service items in a manner that will prevent accidental contamination. CDI by relocating single service jugs.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding- Maintain all hot held TCS food items at 135 F or above. Observed sausage patties and steak stored at 125-130 F on steam table. CDI by voluntarily discarding food items.

3-304.14 Wiping Cloths, Use Limitation- Store all wet wiping cloths in sanitizer when not in use. Observed wet wiping cloths stored on food work surfaces.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils- Observed food debris build-up inside upright 2 door cooler. Clean.

6-201.11 Floors, Walls and Ceilings-Cleanability- Observed damaged floor tiles with standing water next to deep fryers/ grill. Repair.