ZAXBY'S #44301

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed wiping clothes stored in sanitizer with a concentration below 150ppm. -0.5-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed a few plastic containers stacked wet. -0-

5-202.12 Provide at least 100F water at handsinks. Observed front handwashing sink unable to achieve a water temperature of at least 100F. Water temperature was measured at 76F. All other handwashing sinks provided at least 100F water. Restore hot water to handwashing sink. -0 points-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed egg roll with a hot holding temperature of 128F. CDI - Eggrolls were discarded during inspection. -0 points- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food splash and build up on non-food contact surfaces of cold holding equipment, breading station, and on vents under cold holding equipment. Recommend higher frequency and more thorough cleaning. -0.5 points-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in quat solution below 150ppm. CDI- PIC removed buckets to be refreshed to proper concentration.

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 ceiling in dry storage area patched to prevent leaking during heavy rain days. PIC stated there has been no leaks since latest patching. Ensure floors, walls, and ceilings are designed and constructed so they are smooth and easily cleanable.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drink stored on front counter. CDI- drink moved to designated employee drink location.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cut tomato in make line at 49F. PIC stated tomato was prepped this morning at 9:00am. Missed 4 hour cooling parameter. CDI- PIC voluntarily discarded For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 cut tomato at 49F in make line. PIC stated tomato was prepped this morning at 9:00am. Missed 4 hour cooling parameter. 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 .

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 facility. REPEAT VIOLATION.

6-301.14 Post a handwash sign at each handsink. Observed hand sink next to the chicken breading station without a handwashing sign. CDI - Provided

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 tightly covered metal containers of slaw in walk in cooler. CDI - Covers were removed to allow cold air to circulate in and around food product. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed green cutting board heavily scratched and scored. Replace.

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 facility.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drink on top of the ice machine. Observed employee food and drink on prep table with equipment. CDI - PIC removed.

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 tightly covered metal containers of sliced tomatoes, slaw, and raw chicken cooling in walk in cooler. CDI - Covers were removed to allow cold air to circulate in and around food product. -0.5 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed cold prep line in kitchen unable to maintain food at 41F or below. Establishment is using ice baths in cold prep line to maintain food at correct cold holding temperatures. PIC stated that ice is refilled approximately every two hours and a new unit is on order but has been delayed. All TCS foods were found to be 41F or below during inspection. -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 flooring and walls under and behind cooking equipment with food splash, debris, and residues. Recommend higher frequency and more thorough cleaning. -0.5 points-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a stack of containers soiled with old food debris. CDI- Containers taken back to be washed. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salad, lettuce, tomatoes, shredded cheese, sliced cheese and slaw holding above 41F in the cold well on the make line. CDI- All items discarded. 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 .

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 wings in hot box holding at 125 F. CDI - Wings were reheated by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed cheese in make line at 47 F. CDI - Cheese had recently been placed in make line and was taken to WIC to cool.

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 scoop handle for salad in contact with food. CDI - Scoop was removed from salad.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on dumpster. Doors need to be closed.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed facility has a bodily fluid clean up kit but no written procedures. CDI - Provided NC DHHS clean up procedures via email. M

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed handsink in the warewashing area had hand sanitizer in both soap and sanitizer dispensers. CDI - PIC corrected and provided handsoap.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer in bucket was at about 100 ppm of quat. CDI - PIC remade the sanitizer and is now at 200 ppm of quat.

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 facility. Observed a few broken coving tiles throughout the facility. -REPEAT-

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee foods and drinks stored in a middle shelf in the walk in cooler. CDI - PIC relocated to the bottom shelf to prevent contamination.

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 PIC was not a CFPM. PIC stated his certificate has expired.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels out a several handsinks or paper towel dispenser not working at hansink. 5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed dirty dishes stored in handsink next to 3-comp-sink. CDI - Papertowels were provided at all handsinks and dishes were removed from handsink. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed metal pans with small pieces of food debris on them. CDI - Pans were moved to be cleaned at 3-comp sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of lettuce in WIC at 48 F. Observed food on the section of the make table furthest from the serving window above 41F. CDI - Lettuce in WIC was voluntarily discarded. Make table ambient temperature was reading 51 F. Temperature slowly dropped to 42 F. Food on make table was moved to cool in WIC and replaced. Food placed on make table was placed in ice baths. PIC contacted technician to service unit. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pans on bottom shelves of utensil racks.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employee come from the bathroom into the kitchen, then put on gloves, and almost start to prep food. CDI-EHS intervened and explained they have to wash after they enter the kitchen from the bathroom. Employee washed hands properly. PIC said they will explain this at length with employee

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed dumped ice in the HS by the food prep area. CDI-PIC cleaned sink, EHS explained HS are only for handwashing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one container of lettuce at 47F. CDI-PIC said they had recently prepped it. CDI-PIC took back to the WIC. No points taken today due to only 1 item

4-501.11 Maintain equipment in good repair. Observed stand up cooler with ice building up on the heating strip, on the shelves and on the fans. Observed back panel hanging of the prep station. Dented shelf in the WIF. A few broken cabinets in the front.

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 facility.

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 cabbage in WI and coleslaw in RI without date marks. CDI. PIC date marked.

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. REPEAT. Observed lettuce, cooling in the WI cooler in tightly covered containers. CDI. PIC removed the coolers. REPEAT.

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 a scoop stored in flour with handle laying directly on the flour.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. REPEAT. Observed handwashing sinks blocked by a pile of containers. CDI. PIC removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. REPEAT. Observed coleslaw, tomatoes, lettuce, cold holding at temperatures above 41F. CDI. PIC voluntarily discarded.

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. REPEAT. Observed coleslaw, cooling in the WI cooler in tightly covered containers. CDI. PIC removed it to the freezer.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of soda stored directly on the floor in the seating area. CDI. PIC removed.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees weating beads while cooking food. CDI. Employee removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT. Observed pans stacked wet in the clean dish area. Ensure all dishes are thoroughly air-dried before stacking or storing.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of single use cups stored directly on the floor in the seating area. CDI. PIC removed.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed one of the handwashing sink with no waste bin. CDI. PIC provided one.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Observed employees food stored right directly by customer food. CDI. PIC removed.

2-103.11(A-L) PIC shall ensure persons unnecessary to the food establishment operation are not allowed in the food preparation, food storage, or warewashing areas. COMMENT: At the beginning of the inspection, observed children in the back of the kitchen. PIC was informed that children are not allowed in the back of the kitchen and that only authorized persons are allowed to prevent potential contamination. Children were directed out of the kitchen to the front dining area.

2-301.14 Wash hands after activities that contaminate them. -P 2-301.14 Wash hands before donning gloves and between gloves uses. -P Employee observed breading raw chicken, placing in fryer, removing gloves and beginning to don new gloves for change of task without first washing hands. CDI. The PIC watched employee and then directed employee to wash hands before finishing placing gloves on. Suggested to the PIC to review handwashing and glove changing policy with food employees.

6-301.14 Post a handwash sign at each handsink. COMMENT: Observed no handwashing sign at the fry prep station handwash sink. CDI. Provided the PIC with a handwashing sign.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed chopped lettuce cooling at 10:38am at 62F in the walk in cooler. Observed tomatoes cooling at 10:38 am at 54F. At 11:30am,the same bin of lettuce was at 62F and the tomatoes were at 51F resulting in a cooling rate of 0F/min for the lettuce and a cooling rate of 0.06F/min for tomatoes. To obtain proper ambient cooling for RTE produce, foods shall be cooled at a rate of .12F/min. Slow cooling rates due to cooling method (see #31). CDI. The lettuce bins were uncovered and spread out in the walk in cooler and the tomatoes were uncovered and unstacked to cool more adequately.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P COMMENT: At the fry prep cooler station, chicken tenders and milk wash were maintained at 42F. CDI. The PIC placed iced on these items to cool to below 41F. NOTE: No points taken as first inspection of 2019. Points may be deducted at next inspection for cold holding above 41F.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed chicken tenders, fries, eggrolls and chicken filets placed out without being placed on timer. CDI. The PIC pressed the timers for when the food expires and is to be discarded. Follow corporate procedure for holding TCS foods on time vs. temperature.

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 COMMENT: In the walk in cooler, observed lettuce cooling in large deep bins covered and stacked; observed tomatoes cooling in covered stacked lexan pans. CDI. The PIC removed the lids off the tomatoes and lettuce and unstacked them to cool more quickly. Explained different cooling methods to the PIC; explained to the PIC that a violation will not result from uncovering product in the cooling process as long as no overhead contamination will result.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet from overnight cleaning. Ensure all dishes are thoroughly air-dried before stacking or storing.

4-501.11 Maintain equipment in good repair. COMMENT: Observed split gasket on the fry prep cooler door and the right reach in freezer door in the back of the kitchen.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. COMMENT: Observed lids for prep units stored on floor. Store lids in a clean location not touching the floor.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.; 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. COMMENT: Observed floor tile grout becoming low in a couple areas in the kitchen (re-grout when necessary). Observed debris on FRP walls behind the 3 comp sink and handwash sink in dishwashing area. Observed debris on floor surrounding the hot water heater.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw chicken stored on counter and above 45F. Observed raw chicken stored in prep unit above 45F due to being out of temperature control on counter beforehand. CDI-chicken placed into walk in cooler to quickly cool.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed tomato slicer and ketchup dispenser with build up and stored as clean. CDI-taken to be soaked and re-washed properly. Observed slight build up in interior of ice machine.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed tipped over water bottle stored over food items in freezer.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed slight build up in interior of ice machine.

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

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed slight build up on tea nozzles.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed soiling and soda syrup spills inside cabinets at customer self service soda machine.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pans of lettuce cooling in walk in cooler covered and middle parts above 45F. Lettuce was prepped less than 4 hours earlier. CDI-pans vented and lettuce measured <45F.

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 including dry storage racks, storage bins, chemical bottles and around prep 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 including dry storage racks, storage bins, chemical bottles and around prep 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 including dry storage racks, storage bins, and inside utensil bin.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one item out of temperature in the prep unit. Refer to temperature chart. CDI - brought the lettuce to the walkin cooler to cool down. Advised to leave lid on product during hours of operation to hold temperature. Use thermometer 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 quat sanitizer bucket below 100 ppm. CDI - educated that the facilities quat sanitizer is active from 150-400ppm. A great method to hold proper solution longer is to fill up sanitizer bucket, then get the wiping cloth wet with proper solution instead of putting dry wiping cloth into bucket.

4-501.11 Maintain equipment in good repair. Observed the walkin cooler gasket torn. Advised to get a new gasket.

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 tile broken in the back by the can wash. Advised to get tile fixed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple plastic and metal pans stored as clean with sticker/sticker residue on them. CDI- Items sent to be re-washed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one container stored as clean on the storage rack with food debris on the containers. CDI - moved to the 3 comp sink for cleaning procedure. 4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed the ice bin with slight build up of mold. REPEAT VIOLATION

3-304.14(D) Maintain dry wiping cloths and sanitizing rags free of visible debris and soil; Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed the rag in the sanitizer bucket soiled with debris on the rag.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and residue. Observed the fan on the ice machine with dust build up. CDI - PIC cleaned the dust during inspection.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed one garbage receptacle without a drain plug and the other one with a drain plug. Suggested to call waste company for them to provide drain cap. In the mean time, suggested to discard trash in the dumpster with the drain plug and discard recycling/cardboard in the dumpster without drainplug.

4-601.11 ( E ) (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers: Shall be cleaned ; (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Observed both ice and tea dispensers at drink station collecting mold in need of cleaning and sanitizing.

\3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut lettuce (chopped and pulled) stored on prep cooler measring 53 degrees F. Observed 4 large plastic containers of chopped lettuce stored inside walk-in cooler in covered containers measuring 53-55 F. (manager states that lettuce was cut and placed into cooler at 9:00 AM, current time is 3:00 PM) CDI lettuce discarded. Observed individually packaged slaw stored on prep table overstocked on ice measuring 50-53 degrees F. (manager states that unknown prep time for slaw) CDI slaw discarded.

(general comment) 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 in use utensils stored down in between two prep units touching surfaces that are not easily cleaned. -

(general comment) 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone on prep table beside and with food products.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed employee placing Texas toast under heat lamp with bare hands. CDI-toast discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed packets of dressing in open top cooler above 45F due to being overfilled in pan. CDI-product put into cooler below.

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

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

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 grime/grease build up from floor drains and flooring around drains.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build up on ice machine interior and on ice chute of soda machine. CDI-items cleaned and sanitized.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed one stack of pans wet nested.

4-502.11(A) Maintain utensils in good repair. Observed melted and warped plastic pans and gouged, stained cutting boards in use. Replace.

Food contact surfaces shall be clean to sight and touch. (4-601.11) Observed microbial build up on ice machine and ice chute at soda machine. CDI-cleaning started.Food contact surfaces shall be washed every 4 hours. (4-602.11) PIC stated buckets for tossing wings in sauce are washed two to three times a day. Clean and sanitize every 4 hours.

Receptacles for handling waste shall be cleaned in a way that does not contaminate food, equipment and utensils. (5-501.116) Observed debris in 3 comp sink which PIC stated was from cleaning out dust pan. Clean out receptacles in mop sink.

Facility must have employee with managerial control who is food safety certified. (2-102.12) No food safety certified manager on site during inspection.

Properly air dry utensils. (4-901.11) Observed several plastic pans stacked while still wet.

Designate an area for employees to eat and drink so as not to contaminate clean utensils or food. (6-403.11) Observed employees eating and drinking on prep table beside prep sink. No food prep taking place but two clean slicers were stored underneath prep table. Slicers taken to be recleaned.

Facility must have one employee with managerial control who is food safety certified. No food safety certified employee on site or no certificate on site during inspection. Points will began being deducted Jan 1, 2014.

Properly store employee drinks. Observed uncovered employee drink stored above sealed frying oil. CDI-drink discarded. Employees may drink from closed beverage container if container is handled to prevent contamination of employees hands.