BOJANGLES' #885

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pasteurized liquid eggs, stored in ice bath by grill cold holding above 41F. Ice bath did not reach top of product. CDI - PIC voluntarily discarded and made new ice bath to cold hold all parts of food. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tomatoes and american cheese cooling in prep top above fill line. CDI - PIC voluntarily discarded top portion of food item that was not within temperature. Cooling window was close to ending. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed seasoning bottles, seasoning shakers, and squirt bottles unlabeled. CDI - PIC added labeling. PIC stated labeling maker is not working, they have to manually print from phone.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed ice scoop handle stored within ice in ice machine by drive-through window. CDI - PIC moved to prevent contamination.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed a build up of food debris and residue on the sides of cooking equipment, and in holding equipment (PU, steam wells, WIC, WIF). Ensure that all non-food contact surfaces are cleaned and maintained as clean.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors underneath shelving, preperation tables, and under grill with heavy food debris and build up. Increase cleaning frequency.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed a burrito in the hot holding drawer at 127F. PIC stated that the burrito would be discarded after a 30 minute time hold. -CDI- PIC voluntarily discarded the burrito. Ensure that all foods in hot holding are maintained at 135F and above. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 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 ranch cups that were prepped approximately an hour prior to the EHS arrival. Ranch cups were present in the front of house lowboy cooler with lids on and stacked together. The ranch’s were recorded at 44F, 30 minutes later a second temperature was recorded at 44F. -CDI- PIC moved the ranch cups to cool in the WIC, ranch cups were properly cooling by the end of the inspection. Ensure proper cooling methods such as venting cooling foods and using adequate cooling equipment. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several food employees with no hair restraints present upon EHSs arrival to the facility. -CDI- Food employees placed a hair restraint on after inspection began. Ensure all food employees who are working with food or food contact surfaces are wearing some form of hair restraint.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed a build up of food debris and residue on the batter station NFCSs, on the sides of cooking equipment, and on the sides of holding equipment. Ensure that all non-food contact surfaces are cleaned and maintained as clean.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed a floor tile missing upon entry into WIC 1, observed small chips in floor tiles throughout the facility. Observed low grout present on the floors throughout the facility. Ensure that floors are designed to be smooth and easily cleanable.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed shallow pans with visible grease build-up on food contact surfaces. Observed marinating tumbler with standing water on the inside. Observed wire serving rack with build-up of marinade in corners of wires stored as clean. CDI - PIC moved all items to 3-comp sink for w/r/s. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black residue build-up on interior surface of main ice machine. Per PIC machine is cleaned monthly. PIC to address cleaning frequency. 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 .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed baking pans wet-stacked and stored as clean on rack. CDI - pans were moved into a position to allow for air drying.

-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 build up flour on hood vent covers and interior of hood. Per PIC, vents are cleaned monthly. PIC to address cleaning frequency of vent covers and hood.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P- Observed hose with spray nozzle attached under pressure. CDI - EHS explained need for backflow prevention device if keeping the hose on with spray nozzle. PIC elected to remove nozzle and keep water off to the hose.

-REPEAT- 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build-up of debris under equipment throughout kitchen area. Observed dust build-up on vent covers in area by breading station and fryers. CDI - PIC will address cleaning frequency.

5-202.12(C) A self-closing, slow-closing, or metering faucet shall provide a flow of water continuously for at least 15 seconds. Observed both men’s and women’s restroom handsink with self-closing faucets unable to continuously provide a flow of water for at least 15 seconds. PIC stated that work order will be placed to have self-faucet repaired.

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 hood systems in need of cleaning at biscuit station. *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 ceiling tiles above raw chicken WIC in disrepair. Repair to ensure ceiling is not coming down from framework. Observed tile baseboard in disrepair in kitchen area. *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 floors under and behind equipment in need of cleaning throughout kitchen. *REPEAT* 6-501.16 Store mops for air drying after use. Observed mops not stored to air dry while not in-use.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed 1 light bulb out, needing to be replaced at each hood system throughout establishment. Replace bulbs.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken holding below 135F. CDI- 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese holding above 41F in the prep top. CDI- Discarded. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed seasonings and flour bins without labels.

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 roller cart, cold drawers under the grill 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 low grout and broken tiles near 3 comp. 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 broken tiles holding standing water. Observed vent above 3 comp in need of cleaning. Observed floors under and around equipment in need of cleaning

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 pan of cooked fries being held on TPHC without start and discard times. CDI - PIC added sticker with start and end times on pan. -0 points-

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 unlabeled dry goods bin of flour and unlabeled shaker bottles of seasoning. -0 points-

4-501.11 Maintain equipment in good repair. Observed handle for handwashing sink broken in men's restroom. Handle has automatic shut off function and is still able to operate with a water flow timed at 25 seconds. Repair handle to handwashing sink.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy food splash, residues, and food debris on non-food contact surfaces of frying equipment, shelving, inside reach in coolers, and in cooler gaskets. Recommend higher frequency and more thorough cleaning. -0.5 points-

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed handwashing sink soiled and in need of cleaning. -0.5 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 debris on flooring, walls, and ceilings around three compartment sink, above breading station, and under prep tables. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors open on dumpster and recycling bin. Keep sliding doors closed when not in use to prevent rodent or insect infestation. -0.5 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, residues, and debris on walls behind hot holding and cooking equipment. Observed food debris and residues on floor under prep tables. Recommend higher frequency and more thorough cleaning. -0.5 points-

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee with gloves on preparing raw animal foods. Food employee was observed starting a new task working with ready to eat food without washing hands. -CDI PIC instructed employee to wash hands before donning new gloves.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed cooked chicken breast from the fryer that had a internal temperature of 125F*. PIC placed the chicken breast back into fryer to cook longer. Second temperature check measured 127F*. PIC placed chicken breast back into fryer. Third temperature of chicken breast measured 189F* CDI PIC left chicken cooking longer and set the timer.

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 cooked French fries with no time stamp. CDI PIC printed a label for French Fries. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-502.11(B) Provide accurately calibrated thermometers. Pf. Observed two thermometers that were not working correctly. PIC stated manager will bring a working thermometer. Verification visit is required for compliance within 10 days. For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

2-302.11 (A) Food employees shall keep their fingernails trimmed, filed, and maintained so the edges and surfaces are cleanable and not rough. -Pf Observed food employee with long painted nails on. Verification visit is required for compliance within 10 days. 2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed food employee dispensing food from hot bar without wearing gloves.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed can-wash area with only a atmosphere breaker with spray nozzle attach to hose. A backflow prevention devices designed for continues pressure shall be installed if the handle needs to remain attached. CDI PIC removed spray nozzle from the hose.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a cell phone on prep table in kitchen.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed tongs in front handsink. CDI - PIC removed tongs.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple flies in the kitchen. Observed the back door slightly open. Keep bar door closed to ensure pest entry.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer in front sanitizing bucket at 100 ppm of quat. CDI - PIC remade the bucket.

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 of food residues, debris, and food splash on non-food contact surfaces of shelving and interior of reach in freezer. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed one cell phone on the prep table.

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

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 boxes of single use item stored on floor in dry storage area. -0 points-

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

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy build up of food debris, residues, and splash on floors and walls in kitchen and inside walk in coolers. Observed paper towel dispensers in need of cleaning. Recommend higher frequency and more thorough cleaning. 0.5 points-

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 Employee Health Policy is missing nontyphoidal salmonella. CDI- EHS discussed changes to the Employee Health Policy with PIC and provided updated information via email.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed kit for vomit and diarrhea clean up but no procedures. CDI - EHS discussed with the PIC and provided procedures via email. For more information please visit: http://meck.co/FoodSafety

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

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets on cold holding units in need of cleaning, specifically the cold holding drawers and low reach in units.Observed exterior of equipment throughout in need of cleaning. REPEAT.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed areas of the kitchen flooring in need of grout between tiles, no longer smooth and easily cleanable in areas, specifically near 3 comp sink/dry storage area.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels stocked at the handsink near the breading station. CDI- paper towels provided at dispenser during inspection.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine interior wall with minor buildup, in need of cleaning. EHS showed PIC area of concern on ice machine.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed seasoning shakers with no label throughout kitchen.

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 underside of shelving in walk in cooler with buildup, in need of cleaning. Observed gaskets on cold holding units in need of cleaning, specifically the cold holding drawers and low reach in units. REPEAT.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed areas of the kitchen flooring in need of grout between tiles, no longer smooth and easily cleanable in areas, specifically near 3 comp sink/dry storage area.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed pimento opened today without date marking and kept for more than 24 hours. CDI - Discussed date marking with PIC, product was date marked during the inspection. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets in reach in coolers and freezer in need of cleaning, accumulating food residue. -REPEAT-

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 Employee Health Policy is missing nontyphoidal salmonella. CDI- EHS discussed changes to the Employee Health Policy with PIC and provided updated information via email.

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 opened canned beverage on shelf over biscuit station. CDI- PIC had employee remove beverage.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed metal pan on shelf with food debris on it. CDI- Pan was moved to be cleaned at 3-comp sink. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety. Observed sanitizer at 3-comp sink at less than 200 ppm QAC sanitizer. CDI - Employee fixed sanitizer to dispense at 400 ppm QAC sanitizer. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on lip of the ice machine and around internal mechanisms for hinges.

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 in the reach in at the breading station. Needs cleaning. REPEAT.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed half wall next to breading station missing metal wall edging piece.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chocolate milk, half n half, and cut cabbage in the walk in cooler above 41F. Ambient air temperature of the walk in cooler was at 46F, and observed ice build up on the condenser. Establishment received a delivery this morning. Establishment has two walk in coolers. PIC relocated food delivered from this morning to the other walk in cooler, which was maintain a temp of 38F. PIC called for repair during the inspection. Verification visit required within 10 days to ensure walk in cooler is maintaining 41F or below. Do not store TCS foods in the middle walk in cooler until repaired and maintaining at 41F ore below.

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 fried chicken at the hot holding front service without discard times. CDI - PIC stated that the chicken was just placed in the unit. Allowed to place discard times.

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 prepped this morning preportioned and covered and stacked, 4 hours had already passed and product was not at 41F. CDI - PIC voluntarily discarded the salad. -REPEAT-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed prep unit handles and the bottoms of prep units in need of cleaning, some had flour some had grease and food debris. Observed the upright freezer interior accumulating food debris. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 2 sausage patties and 3 pieces of fried chicken below 135F. CDI-PIC voluntarily discarded all items. PIC explained they only keep food there for 30mins and then disacrd due to quality loss.

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 coleslaw in a large plastic container, covered at 54F. PI explaiend it had been made 20mins before EHS came in. CDI-PIC opened plastic lid and allowed for cool air to get inside.

4-501.11 Maintain equipment in good repair. Observed water build-up in the prep unit by the breading station. REPEAT. PIC did not sign due to Covid protocols.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed prep unit handles and the bottoms of prep units in need of cleaning, some had flour some had grease and food debris. 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 low grout throughout kitchen area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep unit that had salad 44F, in the reach in cheese at 43F, tomatoes 49F, ambient air was 43F. The bottom cold drawer under the grill was and holding ham and bacon above 50F. CDI-PIC put in a service request and unit will be fixed today, and voluntarily discarded food since it had been there since 6am.

4-501.11 Maintain equipment in good repair. Observed a prep unit, and cold drawer not holding temp. Observed ice build-up in the chicken WIC, and on pipes. Observed water build-up in the prep unit by the breading station.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed stand up by the grill with food debris in the bottom and doors need cleasning. Backsplash on the self serve soda machine has build-up-PIC is not currently using.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheddar cheese in the reach in cooler holding above 41F. CDI- Cheese was placed in the cooler to cool down.

3-305.11 Food Storage-Preventing Contamination from the Premises - C Observed food on the floor in the walk in cooler.

2-402.11 Effectiveness-Hair Restraints - C Observed PIC working with food without a hair net.

2-102.12 Certified Food Protection Manager - C. Observed PIC with expired Certified Food Protection Manager certification. PIC advised that he is enrolled in a class to obtain recertification. Advised PIC that next inspection points will be taken if no certified food protection manager is present during the time of the inspection.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed one handsink in kitchen next to biscuit preparation area with no paper towels. CDI, PIC stocked handsink with paper towels.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed the following TCS foods cold holding above 41F. Sliced tomatoes 44F, liquid eggs 47, cut lettuce 43, coleslaw 43, and prepared salads 45. CDI, items placed in walk in cooler to rapidly chill.

2-402.11 Effectiveness-Hair Restraints - C. Observed both PIC's working with food while not wearing hair restraints.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed ice scoop holder with residue build up.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed brownish black buildup behind deflector in ice machine. Can be viewed with light and mirror.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed top section of flip top prep cooler holding shredded cheese at 44F and cut lettuce at 43F. CDI - explained rule change to PIC. She is aware that cold holding will be enforced at 41F beginning with next inspection.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled containers of dry spices and unlabeled squeeze bottles of items such as icing and margarine.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC working with food while not wearing hair restraint.

5-205.11 Pf Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed ice discarded in handsink between biscuit station and breading station. CDI - PIC advised of rule, sink emptied and cleaned.

3-501.16(A)(2) P Maintain TCS foods in cold holding at 45F or less. -P. Observed flip top prep cooler reading 50F. Items inside measured 45F-53F. CDI - PIC discarded all items above 45F and called for repairperson to return. Meanwhile, facility is using TPHC (Time as a Public Health Control) to hold foods through lunch. Cooler was first replenished with foods from the walk in cooler, all measuring below 45F. PIC will ensure all are discarded after 4 hours (discard time was written on cooler).

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer buckets x3 measuring 0 ppm quat sanitizer. PIC checked dispenser and realized concentrate bag had run out. She had bag replaced, sanitizer was then dispensing at 200 ppm quat. No dishwashing was taking place nor had any happened recently.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some wet stacked metal pans near fries, under pouches of dry food.

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 ceiling vents near can wash were very dusty.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed roasted chicken bites holding below 135F. CDI-discarded.

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. Cleaning need on floors and walls around 3 compartment sink. REPEAT.

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed six boxes of chicken tender meals holding below 135F under heat lamps and prepared to be delivered to a private school lunch. Observed boxes of chicken tenders in insulated bags holding at 135F and above. CDI-tenders below 135F discarded. Facility will only hold boxes of tenders in insulated bags from now on. EHS emphasized importance of delivering food at correct temperature for catering orders.

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 on TPHC and not labeled with time. CDI-time labeled on fries.

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. Cleaning need on floors and walls around 3 compartment sink. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed on equipment and handles of coolers.

-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. Cleaning needed on floors and walls behind equipment and 3 comp sink.

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

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 with grilled chicken cooling and tightly covered in plastic containers. CDI-salads vented to cool quickly.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed on equipment throughout.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed handsink being used as a dumpsink; ice dumped into handsink. CDI - educated that handsinks are only for handwashing; cleaned out handsink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer with food debris on the food contact surface of the slicer. CDI - pulled the slicer from clean storage to the 3 compartment sink for a proper cleaning procedure; advised to wash off all food debris during the washing procedure of the cleaning process.

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 2 broken tiles in the back of the kitchen by the can wash. Employees have already placed in a work order.

3-304.15(A) Single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -P Observed that employees could be switching gloves more often. Employees would wear same gloves to prep/handle food, touch computer screen, and go back to prepping/handling food. CDI - educated on when to switch gloves; advised to switch gloves more often.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed sanitizer buckets at 50 ppm quat solution. CDI - refilled buckets with proper concentration.

4-903.11(C) Single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Observed single use biscuit paper wrappings in the dry storage area uncovered with food contact surface exposed. CDI - covered and protected the food contact surface of the paper wrap.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed food debris build up inside of reach in coolers.

6-301.12, Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels - PF. Observed no papertowels at the handsink in the back of the kitchen by the walkin coolers. CDI- instructed PIC to provide paper towels to dispenser.

3-501.17B Commercially packaged Ready to Eat Time/Temperature Control Safety (TCS) food that has been prepared and packaged by a food establishment shall be clearly marked once the original container has been opened and held for more than 24 hrs- PF. Obesrved establishment had packaged cole slaw and dated cole slaw, but there was a few containers without a date, but PIC knew these containers without a date were packaged the same day as the labeled ones. CDI - allowed PIC to provide a date to the containers that needed ones.

(general comment) 4-501.11 Maintain equipment in good repair. Observed split /torn gaskets on reach-in coolers in need of repair.

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with buildup in need of cleaning. (surfaces of cooking equipment, bulk dry food bins, equipment, shelving etc)

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

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 joints where floors and walls meet.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed tongs stored in hand sink. CDI-removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken tenders stored hot below 135F. CDI-tenders reheated to 165F.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed straws and lids scattered on floor under counters where soda machine sits.

Food employees shall wear a hair restraint. (2-402.11) Observed employees preparing food without a hair restraint.

Properly store wet wiping cloths in sanitizer.(3-304.14) Observed cloth used for wiping food contact surfaces stored on counter.

Non food contact surfaces shall be clean to sight and touch. (4-602.13) Observed mold build up on underside of self service soda machine due to splashing of syrup.

Plumbing shall be maintained in good repair. (5-205.15) Observed clogged floor drain underneath soda lines in back of kitchen causing water to pool and mildew to grow on floor.

Food employees shall have knowledge about reportable symptoms/illnesses as they relate to diseases that are transmissible through food. (2-201.11) PIC did not have knowlegdge of reportable symptoms/diseases. PIC did show EHS copies of signed approved Employee health policy but did not have knowledge of information on forms. CDI-instructed PIC to go over forms with employees to ensure that they have knowledge about rule 2-201.11.

Properly store employee drinks to prevent contamination. (2-401.11) Observed an employee drink stored on top of small cooler with no immediate potential of contamination for food. CDI-drink voluntarily discarded.

Follow written procedures for TPHC (time as a public health control). (3-501.19) Observed blanched fries using TPHC without a time stamp of either start or discard time. CDI-fries labeled with time.

Properly thaw foods either under refrigeration, running water or as part of cooking process. (3-501.13) Observed frozen bags of mac and cheese thawing in standing hot water.

Food shall be protected from contamination during storage. (3-305.11) Observed a cucumber stored in direct contact with shelving in walk in cooler. PIC stated that cucumbers come in pre-washed but that employees wash cucumbers again before being cut.

Properly store single service items to prevent contamination. (4-903.11) Observed empty tea jugs stored on floor of walk in cooler. Jugs were wrapped in plastic bag. Store at least 6 inches off the floor.

Refuse shall be removed from the premises so as not to attract insects or rodents. (5-502.11) Observed food waste covering can wash floor. PIC stated that the food waste was left over from the night before. Clean up waste to prevent objectional odors or insects.

A hand drying device shall be provided at each hand sink. Observed hand sink with empty paper towel dispenser. CDI-towels provided.Keep hand sinks clean. Observed dough debris in hand sinks.