BOJANGLES' #1114

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed active manual ware washing at 3-comp-sink with quaternary sanitizer at 0PPM. CDI - PIC replaced empty bag of sanitizer and rewashed items. 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 build up inside interior ice machine panel. Increase frequency of cleaning unit.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two pans of crispy chicken hot holding below 135F from 11:00AM. CDI - PIC voluntarily discarded both panels of crispy chicken that could not be reheated. 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 .

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies and nats throughout kitchen. Increase frequency of cleaning floors and drains.

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 white plastic ice scoop fully submerged inside ice machine. CDI - PIC placed ice scoop on hook.

REPEAT 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food build up and debris inside single door RIF and low boy cooler. Increase frequency of cleaning units.

REPEAT 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food debris and build up around hard to reach areas of cooking equipment and underneath refrigeration units. Increase frequency of overall detailed cleaning of floors, walls and ceiling. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor tiles damaged and missing throughout BOH kitchen starts to pool water from low grout. Replace missing floor tiles and grout.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed open bag of raw sausage patties stored directly over open bag of French dries in RIC. CDI - PIC corrected storeage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 TPHC template for blanched fires during inspection. Area manger was on-site after inspection was completed and was able to obtain documentation for blanch fries.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed in-use sanitizer bucket stored next to raw chicken on prep table. CDI - PIC moved sanitizer bucket to lower shelf.

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed macaroni and cheese thawing under running water at 81F. CDI -PIC added ice to container to bring down surrounding temperature of the water.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed nats throughout kitchen area. Increase overall cleaning and cleaning of drains. Pest control visits are monthly.

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

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed two plastic scoop handle submerged in flour mix. CDI - PIC correctred orientation of scoops,

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 storage racks inside WIC with food debris and build up. Increase frequency of cleaning storage racks. 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 large white flour bin with food debris and build up on non food contact surfaces. Increase frequency of cleaning storage bins for non-tcs food. 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 low boy cooler where buttermilk is stored with heavy debris and flour residue. Increase frequency of cleaning unit.

REPEAT 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food debris and build up around hard to reach areas of cooking equipment and underneath refrigeration units. Increase frequency of overall detailed cleaning of floors, walls and ceiling.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handwashing sink between flip top unit and ovens blocked by large garbage bin. CDI -Large garbage bin was moved out of the way.

REPEAT 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0PPM of quaternary sanitizer at 3-comp-sink. CDI - EHS instructed PIC to reconnect hose for sanitizer to wall dispenser. Afterwards 200PPM were observed on test strips. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed flour build up on inside lid of ice machine. Increase frequency of detail cleaning of unit.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 6 boxes of beef tallow stored directly on the floor. PIC will relocate boxes of beef tallow.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two in-use sanitizer buckets with 0PPM quaternary sanitizer. CDI - PIC discarded solution and obtained fresh sanitizer from wall dispenser after connecting dispensing hose to wall unit.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed in-use metal ice scoop stored in wall mounted scoop holder with debris build up. Increase frequency of cleaning ice scoop holder.

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 storage racks inside WIC and above 3-comp-sink with food debris and build up. Increase frequency of cleaning storage racks. 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 large white flour bin with food debris and build up on non food contact surfaces. Increase frequency of cleaning storage bins for non-tcs food.

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 walls and ceiling with food splash. Observed food debris and build up around hard to reach areas of cooking equipment and underneath refrigeration units. Increase overall detail cleaning of establishment.

REPEAT 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build on inside ice machine and food debris on flip up lid rails. Increase frequency of cleaning unit. 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 employee using red thermometer to check final cook for chicken patty and wiped the thermometer on apron and place on hood system without cleaning or sanitizing thermometer CDI - PIC was able to clean and sanitizer thermometer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken breast at chicken breading station above 41F. See temp chart. CDI-PIC voluntarily discarded pan of raw chicken breast. Unit ambient air is currently holding at 36F. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of liquid eggs at grill station above 41F. See temp chart. CDI-PIC voluntarily discarded container of liquid eggs and stated container of eggs is normally in ice bath. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed containers of sliced tomatoes, shredded lettuce, sliced American cheese and shredded mixed cheese all above 41F. See temp chart. CDI - PIC voluntarily discarded food from flip top unit. Ambient air was measured at 61F with probe thermometer. PIC was given TPHC forms and filled out until repair company is on-site. 3-Day VR for WIC & flip top unit.

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

REPEAT 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle with food build up and touching flour in large flour bin. CDI - PIC moved scoop to 3-comp-sink to be W/R/S.

REPEAT 4-501.11 Maintain equipment in good repair. Observed ambient air of WIC above 41F. See temp chart. WIC is mainly used for raw chicken. PIC stated unit stopped functioning Sunday morning and discarded three bus tubs of raw chicken. Unit currently has no food stored inside besides unopened flour. Repair company will in later today for repairs. 4-501.11 Maintain equipment in good repair. Observed flip top unit ambient air above 41F See temp chart. Repair company will be in later today for repairs.

REPEAT 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris and pooling water inside chicken breading station low boy cooler and RIF. Increase frequency of cleaning units.

REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked/missing floor tiles throughout kitchen. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust/debris buildup on ceiling vents above 3-comp-sink and prep sink. Observed floors and walls throughout with dirt and food debris in hard to reach areas and in areas at BOH near ice machine. Increase frequency of cleaning.

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code. -Pf- Observed food employee handling cooked eggs with gloved hands and handle other food items with same gloved hands. -CDI- EHS educated PIC on duties of ensuring that food employees are properly handling major food allergens, in this instance, using suitable utensils for such items to ensure there is no cross contamination of major food allergen. -0- Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

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 food employee wash hands for less than 20 seconds. -CDI- EHS educated food employee on proper handwashing procedures and food employee properly rewashed hands. -0- For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed broom and dustpan stored in front of handsink. -CDI- PIC relocated items. -1-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dish pit to be W/R/S. **REPEAT** -1.5- **POINTS NOT ESCALATED DUE TO IMPROVEMENT** 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark buildup inside ice machine. Increased and more thorough cleaning frequency recommended.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in prep unit above 41F. Refer to temperature chart. Observed ambient air of unit at 45F. -CDI- PIC removed items and placed in WIC to cool back down. Other items will be maintained on ice bath until repairs to unit have been made. **3 DAY VERIFICATION REQUIRED** -1.5- 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 2 food employees with no protective head covering. Observed one food employee with protective head covering, however, front of hair was falling over hat. **REPEAT** -1-

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

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle touching boberry biscuits. Observed scoop handle touching ice. -CDI- PIC removed items. -0-

4-501.11 Maintain equipment in good repair. Observed cold drawers not properly functioning. Observed door not properly closing at produce cooler. Repair or replace. -0-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed debris/build up inside of RIC,RIF and lowboys units. Increased and more thorough cleaning frequency recommended. **REPEAT** -1-

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 floor tiles throughout. 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 ceiling throughout front of house area (near fry station, hot holding and dish pit areas). Observed floors and walls throughout with dirt and food debris in hard to reach areas and in areas at BOH near ice machine. Observed standing water throughout, especially in cracked tile areas. Increased and more thorough cleaning frequency recommended. **REPEAT** -1- 6-201.15 Mats and duckboards shall be removable and easily cleanable. Observed cardboard box being used as floor mat. Remove.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed box of unwashed tomatoes stored over RTE mayonnaise in WIC. -CDI- PIC relocated items. **REPEAT** -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dish pit to be W/R/S. **REPEAT** -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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

3-501.19(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 being held on TPHC. -CDI- PIC placed time stamp on items. **REPEAT** -1.5-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee and PIC with no protective head covering. **REPEAT** -1-

4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean dishes stored on sanitizer/clean side of sink compartment with debris on surface where clean dishes were touching. -CDI- PIC moved items to dish pit to be W/R/S. -0-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed debris/build up inside of RIC,RIF and lowboys units. Increased and more thorough cleaning frequency recommended. **REPEAT** -0.5-

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 floor tiles throughout. 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 ceiling throughout front of house area (near fry station, hot holding and dish pit areas). Observed floors and walls throughout with dirt and food debris in hard to reach areas. Increased and more thorough cleaning frequency recommended. **REPEAT** -1-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present for majority of inspection. -CDI- Manager with CFPM arrived towards the end of inspection. -0- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed 2 food employees wash hands for less than 20 seconds. -CDI- EHS educated both on proper handwashing procedures and both rewashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M 2-301.15 Only wash hands in handwashing sink. -Pf- Observed food employee wash hands in dish water at 3-comp sink. -CDI- EHS educated food employee on where to wash and food employee properly washed hands and handwashing sink. 2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P- Observed food employees take orders at cashier machine and then start to prep food without washing hands. -CDI- EHS educated food employees on when to wash and food employees washed hands. -2-

6-301.11 Provide soap for handwashing at each handsink. -Pf-/6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no soap or paper towels at BOH handwashing sink. -CDI- PIC replenished soap and paper towel supply. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed receipt ticket inside of handwashing sink. Observed cloth stored on side of handwashing sink. -CDI- PIC removed items. -1-

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed sausage biscuits hot holding between 121-125F. -CDI- PIC voluntarily discarded items. **REPEAT** -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: 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 no time stamp on blanched fries being held on TPHC. -CDI- PIC placed time stamp on items. -0-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed no label on spray bottle. Per PIC, items were sanitizer water. -CDI- PIC properly labeled items. **REPEAT** -1- **NO POINT ESCALATION DUE TO IMPROVEMENT**

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, mayo and bbq sauce with no labels. **REPEAT** -1-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with no protective head covering. **REPEAT** -0.5-

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed two sani buckets with heavy debris/soil. -CDI- PIC replenished sanitizer supply. **REPEAT** -0.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. -0-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed debris/build up inside of RIC,RIF and lowboys units. Increased and more thorough cleaning frequency recommended. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened doors on dumpsters. -0-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor tiles throughout. 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 ceiling near dishpit area causing dishes to be dirty. Observed floors and walls throughout with dirt and food debris in hard to reach areas. Increased and more thorough cleaning frequency recommended. **REPEAT** -1-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed chicken wings hot holding between 127-144F, chicken supremes between 130-143F and rice at 112F. Refer to temperature chart-CDI- PIC voluntarily discarded chicken and placed rice in oven to reheat to 168F. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in prep unit and chicken prep above 41F. Observed ambient air of prep unit at 48F. Observed ambient air of chicken prep at 46F. Refer to temperature chart. -CDI- PIC placed items in freezer to cool back down. **3 DAY VERIFICATION REQUIRED** **FACILITY NOT TO USE UNITS UNTIL REPAIRS HAVE BEEN MADE** **REPEAT** -3- 4For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed two spray bottles with no labels. Per PIC, contents were bleach. -CDI- PIC properly labeled bottles. -1-

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 2 containers of flour with no labels. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed multiple employees with no protective head coverings. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses./3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed 2 wiping cloth containers with sanitizer at 0 ppm. Observed one container with heavy soil and debris. -CDI- PIC replaced and replenished sanitizer concentration to 400 ppm. -0-

4-501.11 Maintain equipment in good repair. Observed plastic flap at top of freezer broken/torn. Repair or replace. -0-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor tiles throughout. 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 ceiling near dishpit area causing dishes to be dirty. Observed floors and walls throughout with dirt and food debris in hard to reach areas. Increased and more thorough cleaning frequency recommended. **REPEAT** -0.5-

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P - EHS observed an employee preparing raw sausage with a gloved hand. Employee discarded gloves and donned new gloves without washing hands in attempt to prep RTE biscuits. Prior to cross contamination EHS instructed employee to wash hands. CDI- Employee properly washed hands after education provided.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed hand sink blocked with a large trash can. CDI- PIC moved trash can.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 .4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - EHS observed several food contact surfaces stored clean with food debris left on them. Observed ice machine with dark build up on the ceiling/inside of ice machine. CDI- PIC moved items in need of cleaning to 3 comp sink to be properly cleaned prior to next use.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed cheese and slaw above 41F. See temp chart. EHS observed low boy cooler at 52F at the start of the inspection and cooled to 49F 30 mins after. PIC stated the cooler door was left open. CDI- PIC moved items to walk in cooler to be quickly cooled. 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 .

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

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 items stored on 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 equipment and shelving throughout the facility in need of cleaning due to food and grease residue build up.

5-501.17 Provide a covered waste bin in female restrooms. - Observed female restroom without a covered trash can.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed floors and walls throughout the inspection with dirt and food debris build up in hard to reach areas. Hard to reach areas are underneath and behind equipment.

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

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drink with no line near the grill. CDI - Employee drink was discarded.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed wiping cloth stored in hand sink. CDI - Wiping cloth was removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed liquid eggs in carton, liquid eggs in ice bath, and sliced tomato held above 41F. CDI - carton of eggs and sliced tomato were moved to prep unit RIC for rapid cooling. Liquid eggs were placed in new ice bath for rapid cooling.

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 fries prepared this morning with the incorrect TPHC time stamp. CDI - Time label was replaced with accurate time stamp.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed chicken thawing in standing water. CDI - Frozen chicken was submerged in running water.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple wet wiping cloths left out on countertops and equipment. CDI - Wiping cloths stored inside sanitizer buckets.

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

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed sanitizer strips expired in August of 2021. Establishment should order test strips to get accurate measurements.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at back hand sink. CDI PIC added soap 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed . No hand towels at back hand sink CID PIC added towels 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf Observed hand sink by Bo chicken station with waste can in front. CDI. PIC moved waste can.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed Ice machine at drive through with build up.Clean

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Chicken and lettuce above 41 in prep unit. 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 .

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

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

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up shelves through out the kitchen. Clean 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 debris on floors through the kitchen. Clean

2-301.15 Only wash hands in handwashing sink. -PF Observed employee wash hands in 3-comp sink. CDI-PIC was informed and employee was redirected.

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 eggs, chicken supremes and grilled chicken hot holding below 135F. CDI-foods were discarded. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths not being held in sanitizer.

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 cleaning of ovens, fryers, reach in doors and flip units in need of cleaning. REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed drain under 3-comp sink to be clogged. PIC stated that a plumber was coming out.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no CFPM on site during inspection.

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 Sausage patties, eggs and chicken tenders hot holding below 135F. CDI-foods were voluntarily discarded.

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 cleaning of ovens, fryers, reach in doors and flip units in need of cleaning. REPEAT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed sanitizer in the 3-comp sink to have a concentration of 0ppm. CDI-sanitizer was dumped and replaced to have a concentration of 200ppm.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths not being held in sanitizer.

4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf Observed no chlorine sanitizer test strips onsite during inspection. VR to be done by 05-19-22.

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 cleaning of ovens, fryers, reach in doors and flip units in need of cleaning.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf Observed no CFPM on site during inspection, violation of priority items and PIC could not answer all inspector questions.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety observed no CFPM on site during inspection.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed employees unaware of the employee health policy. CDI-EHS educated employees on the illnesses and symptoms and explained the importance of them. EHS gave out posters to put up in the facility. VR to be done by 01-16-2021.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand wash sink by biscuit making station to be blocked and out of order. PIC stated that a service request has been made but no one has come out yet. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths to be in sanitizer with a concentration of 0ppm. CDI-sanitizer was replaced.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand wash still blocked and is still leaking. 6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed soap dispenser at rear hand wash empty and facility does not have refill. 10 day verification required.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning. Repeat 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed pans with visible food debris stored as clean . CDI took to be rehashed.

5-501.115 Maintaining Refuse Areas and Enclosures - C. Observed dumpster area in need of cleaning due to food debris and trash. -0 points-

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 damaged tiles throughout rear kitchen.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with a CFPM certificate that expired 6/26/2020. A Person in Charge (PIC) present with a CFPM certificate that had expired since March 1, 2020 will be marked OUT and assessed zero (0) points on the inspection form per NCDHHS memo. Beginning on July 1, 2021, the previous memo and guidance will be rescinded. Point deductions for an expired CFPM certificate will be assessed after this date.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand washing sink near biscuit making station out of service. PIC stated that the sink is leaking and is not used. Hand sink must be repaired so that it accessible at all times for employee use. A verification is scheduled for July 9th, 2021 to determine if establishment is in compliance. -1 point-

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed abundance of brown residues on inside of ice machine. Recommend higher frequency and more thorough cleaning. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pimento cheese and shredded cheese in flip top cooler at temperatures between 58F and 61F. PIC stated that the flip top cooler was accidently switched off over night and turned back on at the beginning of service approximately 2 hours prior to inspection. Internal thermometer was reading approximately 60F. CDI - PIC removed food items from flip top cooler and placed them in walk in cooler to rapidly cool to 41F or less. Flip top has been taken out of service until internal temperatures reach 41F or less or until repairs are made and foods will be kept in walk in cooler. A verification is scheduled by July 9th, 2021 to determine if establishment is in compliance.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no working probe thermometer in establishment during inspection. A verification is scheduled for July 9th, 2021 to determine if establishment is in compliance. -REPEAT- -1 point-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in dry storage area. Recommend controlling insects to prevent infestation. -0 points-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees in the act of food preparation, handling clean utensils, and single serve items while not wearing hair restraints. -REPEAT- -1 point-

4-501.11 Maintain equipment in good repair. Observed flip top cooler and hand sink in need of repair. A verification is scheduled for July 9th, 2021 to determine if establishment has made repairs. -0 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed abundance of food splash and residues, on lid of flip top cooler, along side of ovens, on shelving throughout, and on three compartment sink. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered receptacle in female restroom. -REPEAT- -0.5 points-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken tiles on floor near three compartment sink. Recommend replacing. -0 points-

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thermometer in establishment during inspection. A verification has been scheduled for 3/1/2021 to determine if establishment is in compliance. -0.5 points-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling single serve articles and equipment without wearing a hair restraint. -REPEAT- -1 point-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths left on food prep surfaces throughout establishment. Establishment did not have sanitizer buckets made during time of inspection. CDI - PIC made sanitizer buckets with a QUAT sanitizer concentration of 200ppm. -REPEAT- -1 point-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy black build up in ice machine. Recommend removing plastic shield and thoroughly cleaning around ice chute. -0.5 points-

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered receptacle in female restroom. Recommend replacing. -0 points-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food splash and residues on soap dispenser at rear hand sink. Observed food splash and oil build up on floors and walls throughout establishment. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no on-duty employee with a CFPM certificate while cooking, cold holding, hot holding, and reheating were taking place. -REPEAT- -2 points-

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee return from a break and put on gloves without a hand wash upon entering kitchen. CDI - Employee was prevented from putting on gloves and instructed to wash hands. -0 points-

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 fries being held on time next to fryer without begin and end times. CDI - PIC was instructed to place begin and end times on container of fries. -1 point-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee without head covering working hot holding area. -0.5 points-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in-use wiping cloths on prep tables throughout establishment. -0.5 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outside dumpster with lids and sliding doors open. Recommend keeping sliding doors and lids closed when not in use to prevent rodent or insect infestation. -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 build up on floors throughout establishment especially behind food equipment. Recommend higher frequency and more thorough cleaning. -0.5 points-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No certified food protection manager in establishment while cooking, hot holding, and cold holding were taking place. -2 points-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice dumped into handsink closest to drive thru. CDI - Had conversation with PIC concerning the proper use of handwashing sinks. 5-202.12 Provide at least 100F water at handsinks. -Pf Observed handsink closest to drive thru with a temperature of 90F. VR required 5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Observed handsink closest to drive thru unable to maintain water pressure with a broken faucet. Handsink had a maximum water temperature of 90F. VR required 3/2/2020 -1 point-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken breast in steam table at 116F and chicken tenders on display table at 122F. CDI - PIC voluntarily discarded the items -1.5 points-

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed soiled metal container stored with clean utensils. CDI - Item was moved to three comp sink for washing, rinsing, and sanitizing. -0.5 points-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed coffee filters without packaging on top of coffee machine. -0 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with two sliding doors left open. -REPEAT- -0.5 points-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed food debris on the can opener while it was stored as clean on the chicken prep table. CDI - can opener was placed at the 3 compartment sink to be rewashed. Recommend removing the can opener from the holder when someone is working with raw chicken to prevent contamination.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed salads cooling in the prep unit on the cook line. CDI - explained proper cooling methods; salads were vented and placed in the walk in cooler to cool. See temperature chart.

4-501.11 Maintain equipment in good repair. - Observed split gaskets on the biscuit cooler; replace gaskets.

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

General comment 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed missing lids on the cardboard container. Points were not escalated because the owner has ordered a new container and it is scheduled to be delivered in 10-15 days.

General comment 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed cracked/broken floor tiles by the 3 compartment sink. Points were not escalated because the facility temporarily patched the cracks to prevent water from puddling. They also have ordered the tiles and they will be delivered soon.

2-101.11 PIC shall be present during all hours of operation. -PF - PIC with certification was not present at the start of the inspection. CDI - PIC arrived later in the inspection.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed an employee's drink stored on the prep sink under the tea urn and a drink stored on top of the ansul system above the chicken fryer. CDI - drinks were removed.

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 employee's washing their hands for less than 15-20 seconds. CDI - explained the proper procedure to the PIC and staff; PIC to follow up with staff to ensure they continue to wash properly. 2-301.14 Wash hands after activities that contaminate them. -P - Observed an employee wash hands, then take a towel and wipe sweat on his face and then return to work without washing hands again. CDI - PIC address the violation with the employee and the employee washed hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels at the hand sink by the walk in cooler at the start of the inspection. CDI - paper towels were provided. 6-301.14 Post a handwash sign at each handsink. - Observed a missing hand washing sign in the women's restroom. CDI - sign was provided.

Repeat violation 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed black build up on the shield of the ice machine; clean ice machine. PIC shall follow manufacturers instructions for cleaning frequency. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed 2 pans with food debris and grease stored as clean. CDI - items were removed to be re-washed.

Repeat violation 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed liquid eggs above 41F. Observed all items in the prep unit holding above 41F on the cook line. CDI - PIC stated they knew it was not working and a work order has been created for it. The salads were voluntarily discarded and the tomatoes, lettuce, shredded cheese and sliced cheese were placed in the freezer to rapidly cool; see temperature chart. PIC stated they will not use the unit for cold holding until it is repaired. Verification required 11/10/2019. .

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 was not posted on the fries at the start of the inspection. CDI - time was marked on the fries.

7-201.11 Store toxic materials to avoid contamination. -P - Observed 2 sanitizer buckets stored on prep surfaces next to food. CDI - buckets were removed.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed a QUAT sanitizer bucket at 50 ppm and another at 0 ppm. CDI - buckets were remade at 200 ppm.

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

General comment 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed missing lids on the cardboard container.

General comment 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed cracked floor tiles in front of the 3 compartment sink; replace broken floor tiles.

General comment 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - Observed an unshielded light in the dry storage by the ice machine. Shield light or replace with shatterproof bulbs. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee jackets stored on the dry storage shelf with food. *For a re-inspection please call the office at (980) 314-1620

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed food employee use handsink to dump drink into it. CDI, PIC advised employee that handsink are for handwashing only.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build on around the sides of ice machine located at the rear of facility.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several food cold holding above 41F, refer to temperature chart above. This is the facilities first inspection of 2019, thus per State Memo no points taken for food cold holding above 45F. For food cold holding above 45F, food was voluntarily discarded by PIC. EHS made PIC aware of the new cold holding temperature requirement. PIC understands that after this inspection all food cold holding shall be 41F or below.

4-501.12 Cutting Surfaces - C. Observed cutting board on prep top cooler with scoring however not beyond repair thus points were not escalated. EHS advised PIC to resurface cutting board or acquire a new one before cutting board becomes scored beyond repair.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified persons present at time of inspection.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed slight brown/pink residue accumulation on the sides of the ice bin in the rear of the facility. Ice machine interior must be cleaned at such a frequency to preclude such accumulation.

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 TPHC used on various foods in the facility not accurately recorded. Foods were voluntarily discarded by PIC. Facility had removed the TPHC discard time written on the hot hold display items before the items were discarded, and items were being actively served. As items are not kept at 135F or above by the equipment, the discard time MUST be present until the product has been served or actually thrown away. PIC voluntarily discarded the items, new batch of items was prepared and time properly marked.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers stacked while wet in the clean dish area. Items were unstacked and allowed to dry during inspection.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board present on a flip top cooler scored beyond cleanability. Item must be resurfaced or replaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed drying racks above the three compartment sink collecting dust/debris.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee clothes item stored in a compartment above single use cups, observed employee phones present in the prep area

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on shelf at cook line above food contact surfaces. CDI drink moved to proper storage area.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked eggs, BBQ, sausage patties stored on steam table for hot holding measuring 118-122F (see temp chart). CDI unit was out of water to produce steam; Water added products discarded and unit was holding temp before end of inspection.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed prep cooler cold holding TCS food products above 45F (see temp chart); CDI all items removed from unit and maintenance call made during inspection. (points not increased due to improvement)

REPEAT 4-501.11 Maintain equipment in good repair. Observed broken lid on flour/breader bulk bin in need of replacing; Observed large rolling pin cracked / damaged down center of the food contact surface in need of replacing. (points not increased due to severity)

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pooled eggs held on ice for cold holding measuring 53F; (ice melted) CDI eggs discarded and new batch of pooled eggs provided with container that is fully submerged in ice bath. (new product checked 30 minutes later and temp was observed to be maintaining).

4-501.11 Maintain equipment in good repair. Observed melted, damaged lid on bulk dry food bin (chicken breader) in need of repair / replacing.

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning (green wire shelving throughout, inside bottom surfaceas of stand up freezer, cabinet surfaces underneath dining room drink machine collecting trash).

NO POINTS DEDUCTED 6-305.11 6-501.110 Designate and use an area for the orderly storage of employees possessions. Observed employee's personal items (clothing hanging on back storage racks with food contact surfaces and food service items).

3-305.11 (A) (2) Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor; Where it is not exposed to splash, dust, or other contamination. Observed large bag of ice stored directly on floor of walk-in freezer. CDI ice placed on shelving.

REPEAT 4-501.11 Maintain equipment in good repair. Observed broken, damaged plastic containers and utensils, observed split/torn gasket on cooler doors. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged / stained cutting board in need of resurfacing / replacing.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered receptacle / waste bin in womens restroom.

NO POINTS DEDUCTED 5-501.113(B) 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors / lids open to dumpster container.

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

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 facility using TPHC procedures for blanched fries without writing down times (start or discard). CDI facility made new batch of fries and recorded start time.

REPEAT. 4-501.11 Maintain equipment in good repair. Observed numerous damaged plastic containers / lids in need of discarding. Observed damaged dough scraper (spatula) damaged in need of replacing. Observed split / torn gasket on one reach-in cooler unit. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged / stained cutting board in need of resurfacing / replacing.

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (inside bottom surfaces of stand up freezers, surfaces of cooking equipment).

NO POINTS DEDUCTED 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning issues to PHYSICAL FACILITIES. (Observed floors throughout in need of general cleaning)

5-205.11 Maintain acess to handsinks. 6-301.12 Provide hand drying provision at each handsink. Observed no papertowels at handsink near biscuit station. CDI: Papertowels provided. Observed that handsink at front was being used as a dump sink. Observed wiping rag stored on side of handsink. CDI: PIC directed employees to only use handsink for hand washing. Wiping cloth removed from sink and taken to dirty laundry.

3-501.19 Follow approved TPHC procedure. Observed that fries were being held on time with pre-written times for the whole day. Employees could not keep track of when fries were being changed as there was no real monitoring, just pre-written times that employees are supposed to be discarding fries. CDI: PIC advised to discontinue this process, and write times as they go or pre-write up to 4 hours, and cross out times when fries are discareded.

3-501.13 Use approved thawing methods. Observed mac and cheese thawing in prep sink without running water. CDI: Product moved to WIC.

2-303.11 Employees may only wear a plain wedding band when handling food. Observed employee with wrist watch on working the grill area.

3-304.12 Store in-use utensils in a clean dry location, in food with handles up, or under running water. Observed in use scoops at flour and ice machine as well as handle of tongs in product. CDI: Items removed from product.

4-901.11 Utensils and equipment must be air dried after W/R/S. Observed wet stacked pans at 3-comp sink. CDI: Pans separated for air drying.

4-903.11 Store single service items in a clean dry location at least 6 inches off the floor. Observed SS paper goods stored on floor in dry storage area. CDI: Items moved to crate to keep off of floor. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed damaged gasket on RIF. REPEAT VIOLATION

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage patties HH below 135F. CDI: Product voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed eggs, tomato slices, lettuce, and cheese stored above 45F. Items were overstacked. CDI: Eggs and cheese rapidly cooled, tomato and lettuce discarded.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed outside storage room with SS items stored on floor and floor wet. Room in need of cleaning and organizing. VERIFICATION REQUIRED.

4-501.11 Maintain equipment in good repair. Observed damaged gasket on upright freezer at fry station. REPEAT VIOLATION 4-502.11(A) Maintain utensils in good repair. Observed wire baskets for frying with wires broken and sticking out.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed no lids on dumpster. Observed no door on dumpster. PIC advised to phone dumpster provider for replacement.

5-202.12 A handwashing sink shall have at least 100F water. -Pf Observed sink in drink/expo area with no hot water, sink in biscuit area at 95 F, and sink in men's restroom at 68F. Provide 100F water at all handsinks. VERIFICATION REQUIRED.

4-602.11 (E) Ice bins shall be cleaned at a frequency to preclude soil. Observed Ice machine with black build up along interior edges.

3-403.11 RTE food from a commercially processed package shall be reheated to 135F for hot holding. Observed roasted bites pulled from oven and said to be done at 128F. CDI: Employee cooked bites until bites reached 135F. See temperature chart.

3-501.17 (B) RTE TCS Food held over 24 hours shall be date marked. -Pf Observed one bag of lettuce not date marked after having been opened the morning of 11/8/15. CDI: PIC voluntarily discarded.

3-501.19 TPHC procedures shall be provided in advance and followed accordingly. -P Observed fries not labelled with time upon entering establishment. CDI: PIC allowed to label with start time and future batches made during inspection were labelled accordingly. Fries were moving through process faster than allotted time window during inspection.

7-201.11 Poisonous or toxic chemicals shall be stored separately as not to contaminate food, equipment, linens, utensils, and single service items. -P Observed one sanitizer bucket on shelf directly adjacent to squeeze bottle with icing for BoBerry biscuits. CDI: PIC removed and discarded icing.

2-303.11 Employees shall only wear a plan band on their finger. Observed one employee making eggs with rubber bracelets and a watch. CDI: Employee removed the items.

3-304.14 (B) Cloths used for wiping counters and other equipment shall be held in sanitizer solution at proper concentration. Observed 2 wet wiping cloths held on counter. CDI: PIC relocated cloths to sanitizer buckets. Observed one sanitizer bucket with 50ppm quat. CDI: PIC changed solution in bucket to meet required concentration.

4-501.11 Maintain equipment in good repair and condition. Observed split and damaged gasket on juice and tea cooler near drink area. Observed ice build up throughout freezer and along gasket preventing the door from closing completely.

5-501.115 Maintain dumpster area free of unnecessary items and litter. Observed dumpster area with excess trash strewn throughout. CDI: PIC picked up trash and discarded it.

6-501.14 Exhaust air ducts shall be cleaned and filters changed as to not be a source of contamination. Observed dusty vents above drying rack for dishes and above biscuit area. 6-403.11 Provide designated areas for employee belongings. Observed a beanie hat on shelf with food and single service items above chicken station. CDI: PIC relocated hat.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed utensils stored as clean on the drying rack with food debris adhered to surfaces. Observed ladle with debris adhered to food contact surface. CDI- utensils removed to be re-washed.

3-401.11 Cook raw animal foods to required temperatures. P: Observed one chicken breast in fryer measure 149 F in one spot. CDI- pulled and discarded piece.

3-501.19 Clearly mark foods held TPHC with begin and end times. Pf: Observed fries held under TPHC not labeled with start or discard time. Allowed to label fries with beginning time. Fries were moving thru process quickly as not to exceed time window.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf: Thin probe digital thermometer not functional. VR needed

3-304.12 Store in-use utensils in food with handles out. Observed flour scoop with handle down in flour.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet-stacking of pans at 3-compartment sink.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observeed two employee drinks, one uncovered, on surface with utensils and croutons, other retail items. CDI- PIC discarded

2-301.12. Follow the cleaning procedure to adequately wash your hands.-P : Observed employees wawshing hands at handsink where valves had been adjusted to prevent flow of hot water. Discussion with PIC to ensure hot water adequate for handwashing is supplied to all handsinks.

5-202.12 Provide at least 100F water at handsinks.-Pf : Observed handsink not delivering hot water. CDI- adjusted valves to provide steaming hot water.

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 sitting at fryer with no time written on container or otherwise. CDI- allowed to label container with time as fries move through the process very quickly.

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 whisker and large spoon on handles of prep sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Cooked chicken not under temperature at hot holding/ steam table. CDI- Operator, Tina Dobbs voluntarily discarded the chicken. See chart for temperatures.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Three in use containers of dry seasoning not labeled per rule. CDI- verbal correction to label.

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 .4-501.11 Maintain equipment in good repair. All four fryer baskets heavily damaged. Gaskets in prep coolers and reach in freezer completely split. CDI- Operator placed call for replacement of all. Faucet at handwashing sink at the drive through area is damaged/ constant leak when in use. CDI- verbal correction repair is needed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Food debris in prep cooler gaskets. Cleaning is needed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee personal items co-mingled with facility items. CDI- verbal correction.

2-301.14 When to Wash - P. Hands shall be washed between each glove change. Observed an employee change his gloves without a handwash in between. CDI- employee washed his hands before donning on a new pair of gloves.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF. All handwashing sinks shall be accessible. Observed three buckets in the handwashing sink by the walk in cooler. CDI- buckets were moved to a adjacent table.