CHICK-FIL-A

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Several metal pans stored as clean had visible food debris on them. Foo-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Pans moved to 3-compartment sink to be re-washed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pans of milk wash in breading cooler top measured 49-52F. TCS foods in cold holding shall measure 41F or less. CDI - Ice added to milk wash until it was below 41F. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P 2 front employees were observed washing their hands and then touching faucet handles without a clean barrier after finishing hand washing. Employees must use a clean barrier, such as a paper towel, to turn off faucet handles after hand washing to avoid recontaminating their hands. CDI - Employees educated on proper hand washing procedure and they re-washed hands properly. 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 behind chicken breading station 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 wall strip pulling away from wall.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels in dispenser at hand washing sink at start of inspection. Hand washing sinks must be equipped with paper towels or alternative hand drying method at all times. CDI - PIC refilled dispenser. 0 pts.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Bottles of cleaning agents stored on shelf above raw chicken breading cooler. Do not store toxic chemicals above food. CDI - Chemicals moved by PIC to chemical storage area. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Metal pans stacked while still wet and stored as clean. Air dry utensils before stacking. 0 pts.

4-501.11 Maintain equipment in good repair. Lower cabinet on line has laminate damage and needs to be repaired or replaced. Raw chicken breading cooler holding above 41F. PIC had already implemented TPHC with written procedures and will use TPHC until it is repaired. 0 pts.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No chlorine sanitizer test strips for Kay 5 chlorine sanitizer used to clean ice cream machine. VR - Verification required within 10 days that establishment acquires test strips. Send picture to Andrew Lee at (980)201-0602 when acquired.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands and turn off faucet without using a barrier. -CDI- PIC educated employee on proper handwashing and employee properly rewashed hands. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice in handwashing sink. -CDI- PIC educated on proper use of handwashing sink. -1-

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

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark buildup on nozzle of milkshake/frosty machine.

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 tightly covered cooling in WIC. -CDI- PIC vented tomatoes to facilitate rapid cooling. 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 . -0-

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 spill on floor near the 3 comp sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed 2 pans of chicken and 1 pan of milk base in the chicken prep top. CDI- Items discarded. Unit is not holding. Items will be placed on TPHC for 4 hours. Units will be cleaned out after.

4-501.11 Maintain equipment in good repair. Observed raw chicken breading unit holding below 41F. Get fixed

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 biscuit hot case in need of cleaning. Observed grill area in need of cleaning. Observed upper plate of creamer machine in need of cleaning.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed chicken breader prep top in need of cleaning.

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 flour without a label. CDI- Flour labeled. NOTE: Facility is working off of a reduced menu. Facility's menu is now limited to chicken breast, nuggets, fries and fruit cups.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed outside of low reach in cooler in need of cleaning. exterior was greasy

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 open container of milk not date marked in low reach in refrigerator behind front counter. CDI, milk voluntarily discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 1 fruit fly by 3 compartment sink.

6-501.12 Cleaning, Frequency and Restrictions - C - Observed debris accumulating on floor in walk in cooler. General cleaning needed.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed berries and tomatoes stored over ready to eat cabbage mix in walk in cooler. CDI: Items reorganized.

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 grilled chicken from 11/5 in reach in. Observed sliced grilled chicken labeled 11/6 in salad cooler reach in. Observed salads with sliced grilled chicken labeled 11/6 in front reach in. Employee stated that all of the chicken was cooked on 11/5. PIC confirmed that the procedure is to cook the grilled chicken and not cook more until the first amount has been used. CDI: Chicken labeled for 11/5.

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 written on pan with cheese in it. Later in inspection, Time was written for new product, however some of the old product was still in the pan. CDI: Cheeses were separated by type, into separate pans, so that each cheese would have a separate time as not all cheese are used at the same rate.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored in soapy water throughout facility.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked light cover in walk in freezer. NOTE: Maintenance order has been placed for this issue.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf observed multiple items stored on and inside handsink. CDI items removed from handsink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed dried food debris build-up on tomato slicer. CDI by wash, rinse, sanitize. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. observed build-up inside ice machine.

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 chicken cooling in walk-in cooler covered in plastic wrap. CDI - chicken uncovered while cooling.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. observed employee preparing salad while wearing unapproved ring on hand.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris build-up on shelving. observed food residue build-up inside upright cooler (raw chicken).

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. observed dust build-up on ceilings around hvac vents.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. One of three tea urn nozzle with some mold like build up on the interior of it. All other nozzles at beverage dispensers and food contact areas clean as required. REPEAT. (0pts)

6-501.111 Keep the premises free of insects, rodents, and other pests. Fruit flies observed in back preparation/ storage areas and front service area. Continue with increased pest management. Monitor and maintain foods covered and preparation areas clean. REPEAT

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Stacks of single service cups at front counter register area not protected at start of inspection/ initial walk through facility. CDI- employee corrected storage.

4-501.11 Maintain equipment in good repair. Torn gasket at upright freezer. Replace. REPEAT (0pts)

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. Some dust/ dried debris on walls and HVAC. Cleaning is needed. 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. Damaged papertowel dispenser hanging from the wall at front line handwashing sink. Repair.

2-301.12. (c)Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. Observed one employee turn off the faucets without using a barrier (non debitable). CDI- educated employee on using a barrier.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed one employee use the front line handsink as a dump sink to dump out a bucket of sanitizer water used for cleaning. CDI by education and cleaning the handsink.

oh 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build up of food debris and sticker residue on metal pans, vegetable chopper and large plastic food containers. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on one tea nozzle and the wall of the large ice machine. CDI by cleaning or removing to place into the wash vat for cleaning. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a presence of fruit flies on line near raw chicken prep cooler. Facility to increase pest control treatments, monitor presence, maintain food products protected and clean any possible harborage areas.

4-501.11 Maintain equipment in good repair. Observed one torn gasket on the chicken prep cooler. Observed shelving starting to rust inside the walk in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed a build up of soda syrup on the shelving where the soda syrup hoses are on the front POS line. CDI by cleaning while onsite.

5-205.15 Maintain a plumbing system in good repair. Observed towels and duct tape used to repair a leak under the sanitize vat of the 3 comp sink.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean the grease build up under the chicken fryers. Clean the splatter on the wall behind the spicy coating storage shelf, splatter on the ceiling above the lemonade prep sink and splatter on the ceiling in the corridor area at the entrance door of the unit.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed spots of flour build up on metal pans stored as clean. CDI- by removal to be re-washed and sanitized. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up inside one tea nozzle. Observed build up inside the ice machine walls and upper deflector plate. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed several sanitizer spray bottles measuring at 0-50ppm quat. CDI by disposal.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled chicken patties and fried chicken nuggets below 135F. Items are held on time for quality as well as temperature. CDI by discarding the nuggets and grilled chicken patties are on a 20 min hold time and were allowed to be cooled down inside the walk in cooler.

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 times marked for cut lettuce and tomatoes stored on TPHC. These items were observed being brought out at arrival and were allowed to be time labeled while onsite.

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 recently prepared cut lettuce stored in a covered large plastic container

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a presence of fruit flies under the tea prep table. Observed a roach presence also under the front area handsink and near the chicken prep area. Advised the PIC to clean any possible harborage areas. PIC to provide documentation of last pest control visit. 6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C Observed a full sticky trap stored inside the drainage component of the chicken prep cooler. Remove and monitor for new presence.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Minor cleaning needed inside the chicken thaw cooler and cooler gaskets.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Replace blown out bulb inside the walk in cooler. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed one small area on the walk in freezer floor.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an opened employee soda bottle stored in between the vegetable chopper and salad prep cooler. CDI by voluntary disposal.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer at the correct concentration in between uses. Observed 2 wiping cloth buckets at 0-100ppm. CDI by refilling at 200ppm.

4-501.11 Maintain equipment in good repair. Observed leaking inside the salad prep cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on equipment handles, bottom pans on hot holding units, lid holders, ice bin back lids, outside of the vegetable prep sink and at hot holding drawers.

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 under shelving and pallets inside the walk in cooler and behind the large ice bin.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC was unable to provide a complete employee health policy including the 5 foodborne illness employees are required to report.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris left on the vegetable slicer stored as clean. CDI- broken down and cleaning process started while onsite. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on the ice machine deflector plate.

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 PIC is using TPHC without any written procedures. VR- provide within 10 days.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle incorrectly labeled quat sanitizer with a chlorine sanitizer. CDI- by voluntary disposal. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed Cl sanitizer in a spray bottle at 400ppm. CDI by voluntary disposal.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermometer inside the chicken prep cooler. CDI by providing.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees on cook line with mustache and another with facial hair. Recommended any hair longer than an eyebrow be covered with a beard guard.

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 damaged front cabinets. Observed a torn gasket on the bottom 2 door glass reach in on the front line. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a gouged cutting board.

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. Clean the dust build up around the air vent over the cook line. Clean the floor inside the chicken 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. Replace the blown out lights inside the hood system.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed re-run of soft serve machine mix being used. Per State Guidlines, re-run must be discarded. CDI advised PIC to no use re-run.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sliced tomatoes, lettuce, and cheese stored on ice bath > 45F. CDI by determining food is being held for no more than 2 hours. Advised PIC to start using TPHC. Gave PIC information on TPHC procedures.

L4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris build-up inside chicken breading cooler.

4-501.11 Maintain equipment in good repair.Observed damage to the bottom shelf of the cabinet near the fry station. Observed a torn gasket on the reach in freezer. Observed torn gaskets on the prep coolers. Repair the salad prep cooler door handle.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on hot holding drawer handles, around the heat lamps at the fry warmer, the outside of the bun warmer, at the char grill station and rolling racks and shelving inside the chicken walk in cooler.

6-501.12 Cleaning, Frequency and Restrictions - CClean the floors and walls at a frequency to prevent build up. Observed build up on the walk in freezer floor and the wall near the oven.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - PAll food contact equipment must be clean to the sight and touch. Observed build up on the ice machine deflector plate. CDI- maintenance called to shut the unit down and start draining and cleaning the machine.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - PProperly dispose of all ready to eat food products stored beyond the expiration date. Observed a single bag of shredded RTE cabbage stored inside the walk in cooler dated with an expiration date of 6/17/14. CDI by voluntary disposal.

6-501.111 Controlling Pests - PFMaintain the facility free of pests. Observed the outside corridor mop sink infested with fruit flies. The PIC was instructed to have the area cleaned and treated. The facility is to also maintain this door close to prevent the infestation from spreading into the kitchen area. Documentation of proper pest control must be provided by 6/29/14. This information may be faxed to the main office.

2-303.11 Prohibition-Jewelry - COnly a plain wedding band is permitted on employees handleing food. Observed an employee wearing a breacelet.

4-901.11 Equipment and Utensils, Air-Drying Required - CProperly separate the metal pans to allow for proper air drying. Observed metal pans stacked while wet.

4-501.12 Cutting Surfaces - CMaintain cutting surfaces smooth and easily cleanable. Observed several gouged cutting boards throughout.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - CMaintain all equipment clean. Observed cleaning needed in the mop sink area, which may be causing fruit fly harborage. Also observed build up on the walk in cooler fan covers.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional EmployeesPerson in charge (PIC) must provide documentation or otherwise demonstrate knowledge of an approved employee health policy. Additional training is needed. PIC was unaware of when to allow an employee to return to work. CDI- by education.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and HardnessEnsure only sanitizer is placed into spray bottles labeled as such and the sanitizer is at proper concentration. Observed a spray bottle labeled sanitizer measuring at 0ppm and with a soapy substance inside (vol. discarded and re-prepared).4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsFacility has no brushes to properly clean the ice dream machine, brushes are currently on order.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingProperly date mark all ready to eat (RTE) potentially hazardous/ TCS foods stored for longer than 24hrs with a date mark. Ready to eat lettuce is now considered a RTE/TCS product. Observed an opened bag of lettuce stored for longer than 24 hrs without a date label. CDI- labeled.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringProperly store all clean utensils in a clean location. Observed clean serving utensils stored in containers with food debris.

4-202.11 Food-Contact Surfaces-CleanabilityFood contact surfaces must be easily cleanable. Observed gouged cutting boards.

. 4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsMaintain all eqiupment and non food contact surfaces clean. Observed grease build up on the back of the fry hot holding station over fry storage. Observed heavy build up on walk in cooler shelving and fan covers.