BOJANGLES` #70729

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 45-47 degree TCS food items in the top of the prep cooler. CDI - Items were voluntarily discarded. Technician was on site during inspection and repaired the cooler. Cooler temperature dropped to below 41 degrees during inspection.

REPEAT 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed an employee preparing food while wearing a watch and ornate rings. Improvements made from previous inspection.

REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloths stored on prep surfaces.

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. 6-501.12 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 missing floor grout in various location of the kitchen. Observed build-up of food debris on the floors of the walk-in coolers.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bottles of oven cleaner stored above bread. Observed several chemicals stored above clean utensils. CDI - Chemicals were moved to a safe location.

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 preparing food while wearing an ornate ring and no hair restraint.

REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloths stored on prep surfaces.

4-501.11 Maintain equipment in good repair. Observed a broken back panel to the walk-in cooler. Observed a broken bread toaster and two fryers.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. Observed grease and food debris on the sides and tops of equipment.

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. 6-501.12 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 missing floor grout in various location of the kitchen. Observed microbial growth and food debris on the floors and grout throughout the kitchen.

2-102.11 (C ) (2), (3), (17) 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 employee health process and procedures. -Pf Manager and employees unable to name illnesses and symptoms of foodborne illness during ginspection. CDI - Manager was able to find the corporate policy at the end of inspection. EHS also provided Mecklenburg County Health Policy via email.

REPEAT 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 one employee water bottle stored on a prep surface.

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer for the walk-in freezer during to it being broken and removed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee preparing food without a hair restraint.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in a bucket of 0ppm sanitizer.

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 a box of single-service cups stored on the floor of the outside storage shed.

5-205.15 Maintain a plumbing system in good repair. Observed a leak in the mop sink chemical dispenser where the hose connects.

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. 6-501.12 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 a missing tile behind the 3-compartment sink. Observed damage to the wall around the hand wash sink close to the back storage area. Observed microbial growth and heavy food debris on the floors and grout throughout the kitchen.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed an employee drink stored on a shelf above canned food.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed two employees recontaminate hands by turning off the faucet without a paper towel. CDI - Employees were educated and they rewashed hands.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed microbial growth inside of the customer drink machine ice chute.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one employee preparing food while wearing an ornate ring.

4-501.11 Maintain equipment in good repair. Observed a large ice block forming under the walk-in freezer compressor due to it leaking.

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 significant food debris on shelves of the right side walk-in cooler.

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 behind the 3-compartment sink. Observed damage to the wall around the hand wash sink close to the back storage area.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving in chicken walk-in cooler soiled with buildup. Observed gaskets on 2-door reach-in freezer soiled with buildup. 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 debris on floor between ice machine and wall.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a bucket of water inside of the back kitchen hand sink. CDI - Item was removed.

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed oil debris on two dishes stored as clean. CDI - Items were removed to be rewashed. Improvements made from previous inspection.

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 no time sticker for one pan of blanched fries. CDI - Time sticker was added to the pan that was prepared 5 minutes prior. Improvement from previous inspection.

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

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 flour and food debris on the shelves of the walk-in cooler.

2-201.11(E) Ensure food employees report illnesses, symptoms and exposure. -Pf Observed no EH policy on file at time of inspection. CDI: EHS provided copy of EH policy via email.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QAC sanitizer levels at 3-compartment sink- 0ppm. CDI: PIC primed sanitizer- 200ppm. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few insert pans stored as clean soiled with sticky residue. CDI: Pans sent to be W/R/S.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed gravy being held below 135F in drive-thru steam wells. CDI: PIC voluntarily discarded product.

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 blanched fries held using TPHC. CDI: Food employee provided time stamp.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed flour buildup and residue on various equipment throughout kitchen. 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 dust buildup on walls and heavy buildup on walk-in cooler floors.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed slaw being held above 41F in front reach-in cooler. Product prepared 04.10.24. Food employee stated product pulled from walk-in cooler @6:30am. CDI: Education provided and product moved to walk-in freezer for rapid cooling(39F). REPEAT VIOLATION.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf Observed no written procedure for blanched ries held using TPHC. EHS provided TPHC paperwork via email. EHS will return within 10 days to verify TPHC paperwork completed and correct. VERIFICATION REQUIRED.

4-501.11 Maintain equipment in good repair. Observed front reach-in cooler unable to maintain TCS foods at or below 41F.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets on 2-door reach-in freezer soiled with food waste/debris. Observed shelving above steam wells soiled with food waste/debris. REPEAT VIOLATION.

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 hand wash for less than 20 seconds. CDI- EHS had employee rewash hands for 20 seconds. 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 .\ 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee properly wash hands and recontaminate hands by turning off faucet with bare hands. CDI- EHS has employee re-wash hands and turn off faucet with paper towel. -0pts-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer was out at three compartment sink, concentration not correct. CDI- PIC replaced quat sanitizer and retested to show correct concentration. Make sure to test sanitizer when refilling basin and buckets. 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 4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with slight black residue inside on white panel. Clean to remove residue. -1.5pts-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed liquid egg product in lowboy above 41F. Product usually on ice bath during breakfast service but ice had melted and was placed in lowboy. CDI- Liquid egg product was put in walk in cooler to cool to 41F. -REPEAT- -0pts- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed batch of fries with improper discard time. CDI- PIC replaced discard time sticker with proper time of discard. -0pts-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed trash can filled with magnesol with no label to identify chemical. CDI- PIC placed label identifying chemical. -0pts-

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 single use trays stored on floor in dry storage. CDI-PIC placed single use trays on rack 6 inches above the floor. -0pts-

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 debris throughout facility under and behind equipment on the line, on ledges in drive-through hot holding area, and dry storage. Clean areas frequently to remove debris. -1pt- 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 soil on hand soap dispenser and dust on light fixtures and vent covers. (areas noted in last inspection were not cause for concern this inspection) REPEAT -0pt-

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drink on rack in freezer and personal box of tea bags in drive thru area. CDI- PIC moved items to appropriate areas. -0pts-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken at breading station with a temperature of 51F. Raw chicken is kept on ice while at breading station. CDI - PIC moved raw chicken to walk in cooler to rapidly cool to 41F or less. PIC has been advised to use more ice to maintain TCS foods at 41F or less or to remove smaller portions of raw chicken from walk in cooler when breading. -0 points- 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 fruit flies around soda fountain and tea urn. Establishment has regular pest control. Recommend higher frequency and more thorough cleaning of drink area. -0 points-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed water damaged and inaccurate quat sanitizer testing strips. Establishment did not have additional testing kit. A verification will be conducted by October 16th, 2023 to determine if establishment is in compliance. -0.5 points-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed abundance of food debris, residues, and oil on shelving, along non-food contact surfaces of cooking equipment, and along hood system. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

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 food debris, food splash, and soil on flooring under equipment, shelving, and along coolers. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no employee on site with CFPM certificate. PIC stated that she is taking course soon, a few night managers have it, no one on site with certificate during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee washing hands, did not use a barrier to turn off faucet after completing handwash. CDI- education provided, hands properly washed for remainder of inspection.

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 over fully cooked country ham in reach in unit. PIC stated this is not the typical order, bacon usually on bottom shelf. CDI- order corrected. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bottles of degreaser and chemical cleaners stored on shelving directly above opened boxes of single-service/use items like to-go boxes for fries. CDI- chemical moved, no longer contamination concern.

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 seasoning shaker at prep line with no label.

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

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 ice scoop with handle contacting ice. Observed flour and seasonings scoop handles contacting food inside white containers.

4-501.11 Maintain equipment in good repair. Observed gasket damage on small prep top unit, peeling at top of seal.

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 food residue and debris on the interior of reach-in freezer, shelving throughout facility, between equipment through facility, and on the exterior of bulk dry goods containers. Observed sides of flat top with buildup, in need of cleaning. Clean and increase cleaning frequency to maintain clean. 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. - REPEAT - Observed floors and walls in need of cleaning throughout facility. Specifically behind cooking equipment, floors in walk in coolers, corners of floors behind shelving. Clean and increase cleaning frequency to maintain clean. 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 areas of flooring throughout facility in need of grout between tiles, water is getting trapped between tiles. 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 near dry storage area. Observed hole in ceiling tile above handsink near fryer station.

6-301.14 Post a handwash sign at each handsink. - Observed men’s bathroom lacking required handwash sign. - CDI - EHS provided PIC with required sign, and PIC posted sign.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed multiple employees lacking hair restraints. Ensure all food handling employees utilize hair restraints.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - REPEAT - Observed food residue and debris on the interior of reach-in freezer, shelving throughout facility, between equipment through facility, and on the exterior of bulk dry goods containers. Clean and increase cleaning frequency to maintain clean.

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. - REPEAT - Observed floors and walls in need of cleaning throughout facility. Clean and increase cleaning frequency to maintain clean.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee personal belongings (purse and coat) stored up front on shelving used for single service articles and condiments. Do not store employee belongings near food or food contact surfaces.

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed a commercial reheat of Mac and cheese reheated below 135F, see temperature chart. PIC stated he has had issues with reheating this product lately, has found that some parts are still frozen during reheating process, attempting to get employees to thaw product in walk in cooler the day before reheating. CDI- product reheated over 135F and placed into hot holding.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed a few products holding below 135F at hot holding wells. EHS observed that unit was actively being repaired during inspection, repair man stated he turned off the unit, employees did not remove food from hot holding wells. CDI- products reheated and placed into hot holding.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed egg wash at cook line holding above 41F, see temperature chart. Facility uses ice to ice down wells to maintain temperature, EHS observed ice melted and needed to be refilled during inspection. CDI- egg wash voluntarily discarded.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board attached to small prep unit with deep grooves, no longer smooth and easily cleanable.

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 shelving in need of cleaning in walk in cooler. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed plumbing leaking at 3 compartment sink when in use.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls near butter station with splatter and buildup. Observed floors throughout kitchen in need of cleaning, specifically near cooking equipment and in corners, corner near ice machine and under shelving. Observed cleaning needed under 3 compartment sink. REPEAT.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed a few employees working with food with wrist jewelry on.

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 several boxes of to-go containers and cups stored on the floor in outdoor shed storage area. Ensure these items are kept at least 6 inches above the floor.

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 shelving in need of cleaning in walk in cooler. Observed gaskets on low reach in unit with black buildup, in need of cleaning. REPEAT.

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 tile in kitchen in need of regrouting, no longer smooth and easily cleanable. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls near butter station with splatter and buildup. Observed floors throughout kitchen in need of cleaning, specifically near cooking equipment and in corners, corner near ice machine and under shelving. REPEAT.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed thermometer stored as clean with significant food debris on thin tip probe. CDI- employee cleaned thermometer probe during inspection with sanitizer. EHS discussed keeping thermometer clean between uses and when in storage.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped open with a broom stick during inspection. Back door was propped open and air curtain was not on. CDI- broom removed, door closed. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed several boxes stored on the floor in the walk in freezer. PIC stated that boxes had just been delivered early this morning, did not have opportunity or staffing to put up right away.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket at front bar service area registering at 50ppm when tested. CDI- bucket remade to proper concentration. Note: this was the only sanitizer bucket at improper concentration.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed expired quat test strips in facility. VR by 1/15/21 to ensure facility has test strips that have not expired as per manufacturers label.

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 a blue crate inside of walk in cooler with significant black buildup. REPEAT.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors on both dumpster and recycling dumpster open 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. Observed broken tile at baseboards on walls near office room and leading towards back door. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup on walls behind cooking equipment, buildup on floors behind cooking equipment, under 3 comp sink, under shelving and in corner near ice machine. REPEAT.

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 facility with cleanup kits from eco lab but PIC could not locate a written procedure for a vomiting or diarrheal event. CDI- EHS provided example and poster via email.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a bottle of chemical cleaner hanging from the front side of the handsink near the cook line. Observed ice dumped into the handsink during inspection. CDI- EHS discussed with PIC that handsinks may only be used for handwashing, PIC spoke to employees.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed egg wash at cook line holding above 41F, see temperature chart. Facility uses ice to ice down wells to maintain temperature, EHS observed ice melted and needed to be refilled during inspection. CDI- ice well refilled, egg wash at 41F by the end of the inspection. REPEAT. Note: points not escalated due to this being the only product out of temperature during inspection.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped with a wooden broom during inspection. Back door was propped open and the air curtain was not turned on. EHS told PIC to ensure the door is shut completely or the air curtain is turned on when propped.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of pans on shelving next to 3 comp sink wet stacked.

4-501.11 Maintain equipment in good repair. Observed one section of hot holding station not currently in use, PIC stated he is awaiting parts for the unit to be fixed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed inside of reach in units behind service bar area with food debris, buildup on gaskets. Observed fan units in the walk in cooler with dust buildup. Observed a blue crate stored in the walk in cooler with black buildup.

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

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 significant food debris buildup underneath shelving next to office area, under 3 comp sink and behind cooking equipment. Observed yellow buildup on walls behind cook equipment. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce, pimento cheese and shredded cheese all above 41F in the prep top cooler next to cookline. Ambient air temperature at 73F. PIC voluntarily discarded the foods, until the unit is repaired these items stated (lettuce, pimento cheese, cheese and shredded cheese will be placed on Time instead of temperature. PIC marked the products with a 4 hour limit, will discard the product and obtain new product after four hours. Verification visit will be required to ensure the unit to properly maintaining 41F or below.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed sleeve of cups on the back storage floor.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed interior of the reach in freezer in need of cleaning. Observed handles to coolers and equipment in need of cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed multiple build up on the floors though out the facility. Needs to be cleaned. -REPEAT-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed chicken and potatoes HH at temperatures below 135F. CDI. PIC discarded the potatoes and reheated the chicken to required temperatures and aslo indicated that the chicken was cooked about an hour ago. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a container of flour stored directly infront of the handwashing sink. CDI. PIC 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 cooking in the kitchen with hand jewelry on. CDI. Employee removed.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wet wiping cloths held in container with low sanitizer concentration of about 30ppm. CDI. PIC changed the solution.

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 coleslaw scoop in the WI cooler stored with handle laying directly on the coleslaw. CDI. PIC removed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up in the ice tea cooler at the front area. Needs to be 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 water leaks on the ceiling around the dinning area. Needs to be repaired. 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 multiple build up on the floors though out the facility. Needs to be cleaned.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed sliced tomatoes cooling in make table- unit designed for cold holding only. Product rose in temperature due to flip top lid remaining open during busy hours. CDI: Education provided and PIC placed product on ice.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed gravy in steam well being held below 135F. CDI: PIC voluntarily discarded product.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer concentration in 3-vat sink above recommended range. Facility using bleach currently due to supplier being unable to provide QA sanitizer. Bleach solution read 200+ppm. CDI: PIC diluted solution to between 50ppm-100ppm.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sliced tomatoes overstacked in a metal insert pan inside make table cooling. Observed cole slaw cooling in reach-in cooler, double stacked with lids on. Units are designed to cold hold, not cool foods. CDI: Education provided, sliced tomatoes placed on ice, and cole slaw placed in walk-in freezer for rapid cooling

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed a fan across from fryers soiled with heavy grease and dust buildup. REPEAT VIOLATION. **Points value reduced due to huge improvement in cleaning of equipment.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P In flip top unit, observed tomatoes, lettuce, cheese, salads, pimento cheese and sliced cheese all above 41F. Unit is not working properly. CDI- All items were voluntarily discarded. PIC stated facility will keep foods inside of walk in cooler or use ice baths for the food. Maintenance request will be put in for unit. *Will make a compliance visit within 10 days (June 28) to ensure flip top unit is working properly*

Observed non working thermometer in flip top unit. 4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment.

General Comment. 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 items being stored on floor throughout facility.

Repeat Violation, Full Points-1 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the inside and outside of equipment throughout facility in need of cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one on site during inspection with a food protection manager certificate.

General Comment. 2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF PIC could only list two out of the five health policy symptoms and one out of the five foodborne illnesses. Stated that they were unaware on how employees are trained on health policy, but a book was given to them upon hiring that went over the policy. CDI- Employee health policy poster was given to facility to hang up and review with employees.

General Comment. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at front handsink inside of kitchen. CDI- Paper towels were provided.

General Comment. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soda nozzles in dining room and beside drive thru with brown residue.

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 with no time stamp. CDI- Fries were time stamped.

Repeat Violation-0.5 pts- 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. In clean dish area observed metal containers wet nesting.

Repeat Violation-0.5 pts- 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed outside of equipment in need of cleaning throughout facility. Observed fan in walk in cooler in need of cleaning. Observed floors throughout kitchen in need of cleaning. Cleaning frequency needs to increase.

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 several employees wash hands and use bare hands to turn faucets off. CDI - Employees observed recontaminating hands re-washed hands properly. EHS educated manager on monitoring handwashing.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand sanitizer in soap dispenser at back handsink. CDI - Manager supplied sink with soap for handwashing.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed tomatoes stored above ready-to-eat foods in walk in cooler. CDI - Employee relocated ready-to-eat foods to correct storage order.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on shield inside ice machine. Increase cleaning frequency.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed country ham hot holding at 124F at make line. CDI - Employee reheated country ham to 165F or above. REPEAT. Only one item observed out of compliance for hot holding, improvement has been made since last inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes, american cheese, shredded cheese, and salads holding 42-45F at sandwich prep unit. CDI - Manager placed all items on temporary TPHC. Facility will use ice to keep items cold until equipment can be maintenanced.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked in clean dish area. CDI - PIC separated for proper air drying.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed outside of equipment in need of cleaning throughout the facility. Observed shelving in need of cleaning throughout facility. Observed fan in walk in cooler in need of cleaning. Observed freezer floors in need of cleaning. Increase cleaning frequency.

3-301.11(B) Food Employee's shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed bare hand contacting at the fry station. Food employee filling up fries in the single service bag with the fry scooper, drops fries on hands. CDI - discarded fries. advised to wear gloves at the fry station to prevent bare hand contacting.

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P REPEAT VIOLATION. Observed multiple items in the temperature danger zone. CDI - discarded product. Advised to turn up equipment to hold at 135F or above.

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

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P REPEAT VIOLATION. Observed hot foods stored in the temperature danger zone. Refer to temperature chart. CDI - Educated employee about proper hot holding temperatures. EHS suggested time control for product. Advsied to keep at 135F and above. Voluntarily discard.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product in the flip top in the temperature danger zone. Refer to temperature chart. CDI - educated to keep food at 45F or less. Voluntarily discarded.

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

4-501.11 Maintain equipment in good repair. Observed torn gaskets. Observed standing water in reach in unit. Advised to repair equipment.

4-302.14 Provide a test kit that accurately measures concentrations of sanitizing solutions- Pf Observed no quat test strips in facility. VR

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLATION. Observed dirty equipment throughout. Advised to keep equipment 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. O 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at the back handsink. CDI - provided papertowels to the handsink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mac n cheese in the temperature danger zone. Refer to temperature chart. CDI - discarded product. Educated PIC about proper hot holding temperatures.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. REPEAT VIOLATION. Observed sanitizer buckets below 200 ppm. Refer to quat sanitizer chemical label; active quat at 200 ppm. Advised to switch solution more often.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLATION. Observed food debris in side reach in units. Advised to clean equipment more often.

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Observed handsink in the back of the kitchen blocked by a piece of equipment. CDI - relocated equipment to make handsink accessible.

6-501.111 Keep the premises free of insects, rodents, and other pests. REPEAT VIOLATION. Observed flies in the kitchen. Advised to hang fly tape underneath sinks to prevent contamination and reduce amount of active flies in kitchen.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed quat sanitizer bucket below 100 ppm. Advised to switch buckets out more often to retain proper concentration of solution. an

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

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed the grout missing between the tiles in the back of the kitchen creating a difficult cleaning environment. 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 VIOLATION. Observed tile broken in the back of the kitchen by the dry storage. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. REPEAT VIOLATION. Observed kitchen dirty. Advised to keep clean.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P REPEAT VIOLATION. Observed chicken tenders and roasted chicken out of temperature. Refer to temperature chart. CDI - advised to use thermometers more often. Fill more water in the wells so the roasted chicken is actually stored in a hot holding element and turn the heat up. Advised to store the tenders in a hotter environment instead of sitting underneath the heat bar on the counter top. Advised to discard and restart the procedure. VR

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 facility is not properly following time procedures for the blanched fries. The facilities 'TILT" paperwork specifically states to write the 2 hr time frame on the side of the blanched fries pan after they have been blanched. Facility is unorganized with the time because the time was not written for the blanched fries. EHS advsied to write the whole 2 hr time frame out instead of the discard time. Upon arrival the time label was 9:35 am, but there was a different batch of blanched fries in the container. The new batch should have a different time label. CDI - PIC wrote 11:30 on the fries for a new discard time.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two flies in the back of the kitchen where the canned good are and biscuit station is; 3 sheet pans full of exposed biscuits are stored back there. Observed dead cockroach by the bathrooms. Orkin is the pest control vendor for the facility. Facility receives a monthly routine service. Last service on 7.20.17, Michael Oliver, arrived on site routine investigation and service. General Comments on the July report, "Heavy roach infestation in all kitchen areas making way to front line; problem has been heree since previous provider--more activity surfacing. Treated with dry bait and gel bait and placed growth regulators throughout. Location needs an after hours clean out.

2-402.11 Use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee without a proper hair restraint. Employee wearing routine Bojangles visor, but employee has long hair not restraind. Advised to restrain hair.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed cold holding units with debris on the inside of them. Observed dirty racks in the walkin cooler. Observed tea dispenser in need of cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed the soap dispenser at the back handsink in disrepair. Observed the papertowel dispenser in the mens bathroom in disrepair. Advised to fix both for proper handwashing procedures. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed facility is dirty. EHS advised for an after hour full facility clean up.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed roasted chicken below 135F in hot holding container. Refer to temperature chart. CDI - advised to discard product.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed all quat sanitizer buckets at 50 ppm and below. Advised to switch solution more often. 3-304.14(D) Maintain dry wiping cloths and sanitizing rags free of visible debris and soil; Maintain sanitizer containers for in-use cloths free of visible debris and soil. REPEAT VIOLATION. Observed sanitizer wiping cloths dirty with debris. Switch out dirty sanitizer rags more often.

5-205.15(B) Maintain a plumbing system in good repair. Observed 3 comp sink piping leaking at pipe joint. Advised to repair.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. REPEAT VIOLATION. Observed debris on floor throughout facility. Observed can wash covered in food. Advised to keep facility more clean.

2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF Observed no certified food protection manager onsite upon arrival. PIC showed up later during the inspection. Advised that there shall be a certified food protection manager on site during all hours of operation.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. REPEAT VIOLATION Observed debris build up in the ice machine. Advised to clean more often.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P REPEAT VIOLATION Observed sausage in steam well below 135F. Product in temperature danger zone; refer to temperature chart. CDI - advised to fill up more water in steam well. Advised to reheat product to proper temperature.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. 3-304.14(D) Maintain dry wiping cloths and sanitizing rags free of visible debris and soil; Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer buckets on the floor. Observed dirty dry wiping cloths; observed dirty sanitizer rags. CDI - advised to store buckets off of the floor; advised to keep rags and solutions clean.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking on storage rack. Advised to separate containers to allow things to air dry.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. REPEAT VIOLATION. Observed debris on floor throughout kitchen, behind equipment, under 3 comp sink, etc.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed heavy black microbial build up in ice machine. Clean.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage holding < 135 F in steam wells. CDI- Item was re-heated to above 165 F (See temp chart).

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple items, including but not limited to; butter, pooled eggs, slaw, sliced cheese, cut lettuce, shredded cheese, milk and shredded pork above 45 F (see temp chart for locations of items). It was discovered walk in cooler was not holding at 45 F or below. Facility had just received a delivery and items received on today's order were removed from walk in cooler and placed into raw chicken cooler. CDI- Items that were out of temperature < 2 hours were placed into raw chicken cooler and all others were voluntarily discarded. Product disposition form created. Violation #20 REPEAT.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no time stamp on blanched fries upon arrival. CDI- Time stamp provided. REPEAT.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no ambient air thermometer present in walk in cooler and exterior thermometer was not operational. Provide thermometer or repair external thermometer.

4-501.11 Maintain equipment in good repair. Observed split gaskets throughout kitchen. Repair. Observed walk in cooler not holding 45 F or below (See temp chart). CDI- Technician was called and arrived on site before end of inspection. Technician stated the unit was frozen up and was also in need of a new temperature gauge and defrost timer. Unit was defrosted by the end of inspection, however technician had to leave to obtain required parts. EHS will return to check status of walk in cooler. EXCLUDE ALL POTENTIALLY HAZARDOUS FOOD FROM WALK IN COOLER UNTIL EHS VERIFIES CORRECTION- use raw chicken walk in cooler until repair has occured.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on flooring throughout kitchen including but not limited to; walk in freezer, cooler and raw chicken cooler. Clean.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. - PIC is not certified. 3 others have their certification but they were not present during the inspection.

General comment 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels at the sink in the kitchen. CDI - paper towels were provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed sliced cheese, shredded cheese, lettuce and tomatoes above 45F in the prep top. CDI - items were voluntarily discarded. Ambient air temperature of the prep unit was 48F. PIC is not using the cooler until it is repaired. Only tomatoes, cheese and lettuce will be on ice in the top of the unit.

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 - Time on the fries was not marked upon EHS' arrival. CDI - time was marked. Times on other items were already marked.

4-501.11 Maintain equipment in good repair. - Observed a prep unit with an ambient air temperature of 48F. PIC is not using the cooler until it is repaired. Verification required 6/3/2016

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 in the bottom of the reach in freezer and in the gaskets.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed build up on soda nozzles. REPEAT

. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several pans stored as clean on drying rack with food debris. CDI-taken to be re-washed. 4-602.11 Equipment such as ice bins and beverage dispensing nozzles shall be clean to sight and touch. Observed build up on soda nozzles at drive-thru and customer self service station in dining room.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several items on steam table and heat lamps under 135F such as sausage gravy, Bo rounds, and grilled chicken. CDI-sausage gravy and Bo rounds discarded. Chicken reheated to 165F.

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 sliced cheese using TPHC but not labeled with time stamp. CDI-labeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet nested together on drying rack.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Cleaning and tidying up of outside storage building needed. Observed litter and debris which may provide a harborage for pests.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet and dry wiping cloths that were visibly soiled stored in contact with food contact surfaces and single service items. -

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed large tea containers wet stacked on drainboard of 3 compartment sink. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed dirty pans stored on drainboard of 3-comp sink with clean dishes.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris and build-up on floors in various areas in kitchen and walk-in units including cooler mats and freezer.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed sweet tea nozzles at drive thru window with build-up. Observed unsweet tea nozzles at customer area with build-up. CDI - by cleaning nozzles during inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed chicken tenders under warmer at 119F. CDI - by discarding.

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 several containers of slaw at front reach-in cooler not date marked. CDI - by date marking during inspection.

4-501.11 Maintain equipment in good repair. Observed front line hot well not working properly. Heating element observed out. All hot foods being held in adjacent hot well. Repair request already submitted for unit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -PObserved TCS foods stored inside the sandwich prep cooler above 47F, including but not limited to: sliced cheese, shreded cheese, ready to eat lettuce and sliced tomatoes (see temperature observations chart). All items were pulled to voluntarily discard. Items are to be temporarily stored on ice until the unit can maintain all food at 45F and below. VR- a follow up will be required to ensure the unit has been repaired. Unit must be repaired within 10 days.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed an employee wearing an orange bracelet while preparing food.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Single service cup front line dispenser on the front counter does not protect cups from customer contamination. Provide in plastic sleeves.

4-501.11 Maintain equipment in good repair.Observed the sandwich prep cooler in disrepair (REPEAT x 2).

2-201.11 (A), (B), (C), & (E) A food employee shall report to the person in charge if any of the symptoms of exclusions or restrictions are experienced. Observed employee report upset stomach. Upon further questioning the employee report having diarrhea within the past hour. CDI, Discussed employee health policy with employee. Employee was sent home. Discussed with person in charge the need to review with the employee the requirements of the employee health agreement.

2-401.11 Properly store employee beverages properly to prevent contamination. Observed uncovered employee beverage stored on shelf above biscuit prep station. CDI, drink discarded. Observed another employee beverage stored on shelf of walk-in cooler next to food items. CDI, drink was removed.

4-501.11 Maintain equipment in good repair. Observed small reach-in sandwich prep cooler still in disrepair. Manager reported that this morning when cooler was plugged in it made a loud noise. Currently all food is stored on ice. Temperature is maintained at 45F/below. Manager has sent in an emergency e-mail to the maintenance Dept about this issue. Directed manager to fax or e-mail copy of work invoice when unit is repaired.

6-202.12 Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils. Observed bad leak in kitchen coming from air vent in ceiling. It appears to be coming from the roof. Observed leak not affecting any food, equipment, utensils. Emergency e-mail was sent into the maintenance Dept. today. Directed manager to fax or e-mail a copy of work order when leak is repaired.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed quat sanitizer at utensil washing sink and buckets at 0ppm. CDI, corrected to proper concentration and refilled by mgr. on duty.

4-501.11 Good Repair and Proper Adjustment-Equipment - C. Observed flip top cooler next to hot hold line in kitchen in disrepair. Currently food is on ice bath inside flip top cooler at 45F/below. Bottom of flip top cooler is not being used. Cooler was in disrepair and documented on September inspection report. Maintainance has determined that it is the compressor and currently in process of ordering another one.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Observed personal drink and personal items stored improperly in kitchen by food items and single service items. Designated an area for personal belongings such as coats, jackets, purses, chargers, cell phones, etc and store away from food items, single service items, etc.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees. Ensure facility has an approved employee health policy for reportable illnesses & symptoms. Observed incomplete knowledge of employee health policy. CDI, handout given.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing. Observed boxes of single service items stored on the floor at back storage room.

4-501.11 Good Repair and Proper Adjustment-Equipment. Observed reach-in prep cooler not working. Needs repair. Cooler currently not in use and all items have been moved to walk-in cooler and stored on ice. Observed torn gasket on 2 door stand-up freezer. Repair leak at handsink faucet across from fry area.