KFC #E320062

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef stored above RTE foods in WIF. CDI - PIC rearranged to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed fried chicken HH bellow 135F. HH unit was not maintaining temp. PIC stated they will put in a maintenance request to repair unit. Chicken was reheated to 165F and above and stored in working HB. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bathroom cleaner stored above single use items. CDI - PIC moved to prevent contamination.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed several sheet pans wet nesting in dish pit stored as clean. CDI - Re stacked to allow for air drying.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single use to-go jugs stored exposed to splash and other contamination.

4-501.11 Maintain equipment in good repair. Observed shelving in back of prep aria broken. Repair/replace

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stacks of sheet pans stored as clean with food debris, residue, not clean to touch. CDI- PIC removed item to be w/r/s. 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) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed several sheet pans wet nested in dish pit.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single use to-go bags stored exposed to splash and other 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 tight areas on equipment located throughout prep area needing cleaning. 4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed sheet pans with heavily encrusted grease deposits.

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 handsink near back drive thru window needing to be recaulked. 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 areas under and behind equipment along walls, walls with residue accumulation, needing to be cleaned.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at drive-thru hand sink. CDI: PIC provided paper towels.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed PIC was not able to provide EHS with proof of employee health policy.CDI.. EHS left a copy of Employee health policy with PIC Jaylan For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee used freshly washed hands to pull handle on paper towel dispenser.CDI.. Had employee re-wash hands and employee used elbow to dispense paper towels.

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 touching bun with bare hands. ..CDI employee donned gloves For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris in hand sink. Also observed Thermometer being cleaned in Hand sink..CDI sink was cleaned out.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up inside of soda nozzles.

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 facility in need of cleaning,

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed debris in hand sink.. CDI. Hand sink was cleaned

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 3 pans of corn being held under 135F.. CDI corn was reheated to over 135F.. Please see temp chart 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee with bracelets 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee without hair restraints

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 utensils stored as clean in bins with standing water and debris.CDI.. Bin and utensils moved to 3 comp sink to w/r/s

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands, then use clean hands to dispense paper towels. CDI PIC educated employees

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 behind levels on soda machine with black build up. 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 behind levels on soda machine and ice shoots on the soda machine with black build up. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes stacked wet. REPEAT. CDI PIC seperated dishes

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 bin that clean utensils are stored with water and food debis in bottom of bin. CDI PIC removed items and all items including bin was w/r/s/. Also observed behind nozzles of soda machine in dinning areas with black build.

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 prep table next to food items. REPEAT CDI: PIC relocated employee drink to designated area.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bottle of bathroom cleaner on lemonade urn dispenser. CDI - PIC removed bottle and relocated it to chemical storage.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed wet stacked plastic containers. Needs to be air dried before stacking. REPEAT CDI: containers separated to allow for air drying.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in WIC.

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 of residue and food debris on speed racks holding raw chicken in WIC. REPEAT.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed one dumpster missing a drain plug.

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 open can of soda on shelf over clean disposable aprons. Needs removal

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee breading raw meat take off gloves and moved to grab tongs to use with chicken cooking in the fryer. CDI - EHS interrupted and Employee washed hands before going to prepare cooked chicken.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed wet stacked plastic containers. Needs to be air dried before stacking.

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 in hot boxes. Needs cleaning. REPEAT.

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 facility PIC is not a CFPM.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employee on cell phone and handling corn going into steam table. Observed employee exit building to run food to a customer and proceed to continue working without washing hands. CDI - EHS asked employee to wash hands in both cases and employee washed hands.

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 in hot boxes. 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 broken and damaged tile around mop sinks and at entrance to dry storage room. Observed base tiles separating from walls in WICs. REPEAT. Points maintained due to improvements made. Facility is scheduled to have repairs to floors on Monday.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed drain flies in kitchen. PIC stated pest control is due for a visit in the next few days. REPEAT.

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 splash on utensils stored as clean on dry racks from employee cleaning speed racks. CDI - Pans are to be cleaned and EHS and PIC discussed methods of cleaning or storage in order to not cause contamination to utensils.

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 on hot boxes behind ice chute on soda fountains and other equipment throughout the facility. 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 broken and damaged tile around mop sinks and at entrance to dry storage room. Observed base tiles separating from walls in WICs. REPEAT. Points reduced due to improvements made. Facility is scheduled to have repairs but repairs have been delayed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone on prep area of make table. CDI - phone was removed.

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 facility PIC is not a CFPM.

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 did not have procedures for responding to a vomiting or diarrheal event. CDI - EHS provided PIC with plan and PIC printed state plan to use in facility.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies in kitchen. PIC stated she has been in contact with pest control and they have been given better methods of controlling flies from drains. REPEAT. Points not escalated due to improvements. PIC stated she has been working with pest control to get better treatments for the drains and amount of flies has greatly decreased.

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 residue and debris on equipment throughout facility such as hot holding equipment, speed racks in WIC, and outside surfaces of ice chutes on soda fountains. 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 broken and damaged tile around mop sinks and at entrance to dry storage room. Observed base boards separating from walls in WICs. 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 and residue on floors and walls throughout the facility. Needs cleaning. REPEAT.

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

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bottles of bathroom cleaner on shelf with breading flour. CDI - PIC removed bottles which he found were empty and discarded them.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies in kitchen near storage areas and mop sinks.

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 residue and debris on equipment throughout facility such as hot holding equipment, speed racks in WIC, shelving, cup holders under soda fountain and various other equipment. 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 broken and damaged tile around mop sinks and at entrance to dry storage room. 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 and residue on floors and walls throughout the facility. Needs cleaning. REPEAT.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC was not a CFPM.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of debris on racks and in the bottom of the hot boxes. 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 residue and debris on walls and floors within the kitchen. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones on prep surfaces and on shelving with food prep items.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee donning gloves without washing hands before. CDI: EHS intervened and had employee wash hands.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed can opener with build up. PIC stated it was not cleaned last night and their policy is to clean it every night. CDI: Can opener was taken to 3 comp sink to be cleaned.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several plastic pans on clean shelf wet stacked. REPEAT VIOLATION

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed hot holding units on the holding line with dust accumulating on the top and where the cables are running into the ceiling.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed urine stains on toilet seat in the stall to the right when walking into the women’s restroom.

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 base tile in walk in cooler in need of repair and base board by the self-serve drink station in need of repair. REPEAT VIOLATION. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed microbial growth on the wall by the 3 comp sink. Replace caulk if needed.

6-303.11 Intensity-Lighting - C Observed no working lights in walk in freezer.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few fruit flies throughout facility.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed low QAC sanitizer in yellow sanitizer buckets. CDI: PIC remade santiizer bucket to proper concentration.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed two stacks of plastic insert pans wetstacked in dish area.

4-501.11 Maintain equipment in good repair. Observed two lights out in vent hood. Observed weather stripping on bottom of chicken walk-in cooler door in poor repair.

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 various floor coving separating from wall throughout facility(dish area, mop sink, etc.). Observed a few cracked floor tiles and low grout thorughout facility. REPEAT VIOLATION.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF. Observed food employees who were unable to state major illnesses or symptoms. Verification required.

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 employees go in office and handle drinks and personal phones and return to food prep. CDI hands washed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plastic covers, bottle, containers, and utensils soiled with debris. CDI items moved to sink for cleaning. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sanitizer bucket at chicken prep area below 150ppm. CDI bucket refilled to proper concentration.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed facility with blanched crispy tenders and no approved procedures provided on site. Verification required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed 4 pans of Cole slaw in prep top at 41-45F. CDI items moved to walk in for cooling.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed vents and racks in walk in need of cleaning.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste basket in womens restroom. 6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed toilets in restroom 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 baseboards and grouting in facility in need of repair.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Observed personal drinks stored on prep table and on shelf in kitchen stored next to supplies for the facility.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one with a food safety certification during the time of the inspection. REPEAT.

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 two containers of green beans in the walk in cooler cooling with tightly fitted wrappings. CDI- PIC vented beans to allow for rapid cooling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the dish drying area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed a microwave in the back kitchen in need of cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Present PIC not food safe certified.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few fruit flies in dry storage room, dish area, and a lot of fruit flies at dining room drink station.

4-502.11(A) Maintain utensils in good repair. Observed one slaw tub in walk in cooler with broken lid, needing replacing.

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 loose separated baseboard tile at wall outside of raw chicken walk in.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Present PIC not food safe certified.

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed one pan of macaroni and cheese and two pans of green beans in hot box hot holding at 128. Appears foods were not heated above 135 approx. one hour earlier when heated for hot holding evidenced by non consistent temperatures in different parts of the foods. CDI- Green beans and macaroni and cheese reheated to 165 for proper hot holding. Recommend using available stem thermometer to verify reheat temperatures.

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 tub of cole slaw date marked for 6 days ago in walk in cooler, PIC said tub was improperly date marked and shouldve been date marked for yesterday's prep date. CDI- PIC date marked tub of cole slaw for yesterday's date of prep. Observed cups of cole slaw from same tub of cole slaw said to have been made yesterday that had todays date on them. CDI- PIC corrected dates on cole slaw.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed small baking pans being tight stacked while wet, need to let air dry before tight stacking.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cobwebs and flour/ chicken residue build up on racks above the two chicken breading/ flouring stations. Racks need cleaning. GENERAL COMMENT: Observed walls and ceiling violations repaired from last inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several containers of green beans, mashed potatoes, and macaroni and cheese betweeen 122-124 degrees. Appears hot box had recently been turned on and was not heated enough to properly hot hold foods. CDI- These foods had been in hot hold unit less than 30 minutes, were moved to oven and all observed reheated above 165 for proper hot holding. Observed thermometer in hot hold unit reading 180 for proper hot holding.

4-502.11(A) Maintain utensils in good repair. Racks peeling and showing rust in main walk in cooler, need recoating or replacing.

5-205.15 Maintain a plumbing system in good repair. Observed bad leak from pipes under handwash sink across from fryers, needs repair.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed following areas of floors and walls needing repair: broken missing floor tile at edge of can wash, cracked floor tiles under fryer, damaged wall tile at take out window, several missing baseboard tiles through out facility, all needing repair.

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 deep, stacked, and tighly covered pans of foods (baked beans, macaroni, green beans) cooling 3 hrs from room temp prep at 67 degrees in WIC. TCS foods have 4 hrs to cool to 45 or below from room temp prep and will have difficulty without proper cooling methods. CDI- Pans un-stacked and vented to speed cooling, observed 50 degrees 15 minutes later, cooling at proper rate to meet requirements.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed following areas of floors and walls needing repair: cracked FRP wall next to 3 comp sink, broken floor tiles under fryer, damaged wall tile at take out window, several missing baseboard tiles through out facility, all needing repair.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at several handwashing sinks throughout facility. CDI-paper towels provided.

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

4-501.11 Maintain equipment in good repair. Observed rusty shelving on the drying racks. Resurface or replace racks.

2-101.11 PIC shall be present during all hours of operation. -PF Observed PIC not on site at time of inspection,

4-501.11 Maintain equipment in good repair. Observed hadwashing sink inoperable. Repair immediately

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 needed to fan grate in walk-in cooler, cooler floors and hard to reach areas underneath equipment.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light sheild missing in dry storage area. PIC states a work order is in place for repairs.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pot pie based in walk-in cooler with lid wet. PIC stated employee had recently cleaned floors in walk-in. CDI pot pie based was voluntarily discarded.

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single-use articles stored on absorbent cloth. CDI cloth removed.

4-501.11 Maintain equipment in good repair. Observed rusted shelves in walk-in cooler. Observed gasket in disrepair on small reach-in freezer.

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 grout deeply grooved near walk-in cooler.

2-101.11 PIC shall be present during all hours of operation.-PF Observed no certified food protection manager on site during inspection.

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

l&4-501.11 Maintain equipment in good repair. Observed holes in walk-in cooler doors.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces collecting food debris throughout facility; shelves, gaskets, handles of equipment, etc.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed two coolers stored in dry storage area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a food debris left on black plastic food containers, a metal whisk and a fryer basket stored as clean. CDI by removing to be re-washed.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed the filter powder not clearly labeled to indicate filter powder. CDI by labeling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed black plastic food containers stacked while still wet.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed a cloudy sanitizer solution in the 3 comp sink. CDI by emptying to refill with a clean solution.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on the top of the prep line where single service containers are stored, shelving near the microwave, the unused hot holding cabinet, the underside of the standup mixer and the raw chicken roller rack.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed areas of grout missing between several areas of tile. Observed splatter on the wall near the drive thru trash can.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed no certifed food protection manager on site during inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 1 sheet pan of fried chicken and several other pieces of fried chicken hot holding below 135F. CDI chicken was discarded. PIC stated hot holding unit had been held open. Reduce time hot holding unit remains open.

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

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed employee washing dishes in 102F soapy water. CDI water was drained and refilled at proper temperature.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food and grease debris collecting on nonfood contact surfaces of facility.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed standing water in several areas of facility. Observed grout missing between several areas of tile. Observed food and grease debris collecting under equipment.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed papertowels out at office handsink today- refilled but dispenser out of battery- papertowels placed on top of dispenser to correct. G.C. soap dispenser in the men's room needs a new battery- it works by pushing on knob and this meets the rule.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency Observed two customer tea nozzles with build up today- be sure employees wash, rinse, and sanitize these daily. Washed, rinsed, and sanitized today to correct.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw chicken wash holding at >45F today- discarded to correct. Timer placed on this product today. TILT/TPHC form emailed to manager today... To time this product the sheet must be filled out, left onsite for inspector and employee review, and procedures must be follow ie. time start specs., how to time, how long to time etc. Call inspector with any questions.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils stored on a drainboard with food debris today. Observed chicken racks stored in a soiled rolling container- cleaned during inspection.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean the floor at the drive thru drink station- build up observed today. Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed standing water today in a couple of areas.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed multiple covered employee drinks stored on prep tables with prep currently occuring. Drinks moved to lower shelves today to correct.

2-301.14 Wash hands after activities that contaminate them.-P| Observed an employee hanlde frozen raw chicken with gloved hands and then proceeded to handle a clean tong to plate food. Employee stopped today and washed hands to correct along with properly washing the tongs.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed the lid on the top portion of the ice machine half way off and not protecting the ice. Lid repaired during inspection to correct.

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 white cheese stored at >45F today with no time placed on it today. Cheese discarded today to correct.

4-501.11 Maintain equipment in good repair. Repair leaking ice machine, leaking hot hold cabinet, melted hot hold gasket, and rusted racks in the walk in cooler.

Clean floor at the drive through, and the metal above the mashed potato mixer.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -PObserved no lid on ice today at the drive thru. Lid put back on today to protect ice.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -PObserved mashed potatoes stored at <135F today-reheated during inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed windex in degreasor bottles today. All dumped out to correct today.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.Observed build up on the hushpuppie container dispenser and the straw storage containers today.

Clean the floor drain at the drive thru.

Observed frozen fish in the RI cooler today not covered- recovered during inspection.Observed top ice machine cover only half way on today, leaving the ice exposed up top.Lid fixed during inspection to correct.3-302.11

Hold TCS foods cold at 45-41F or less. Observed shredded cheese on ice today holding at >45F- product moved to WIC to quickly chill down. If using ice to keep foods cold, be sure the ice has contact with the product pan and be sure the product is not stacked too high.3-501.16

Keep single use items stored at least 6" off of the floor. Observed two boxes of to-go materials stored on the floor in the back today.Store single-use items on a clean surface- clean customer drink lid storage and metal racks used on the line to store to-go containers.4-903.11

Clean ceiling vents in the back(AC intake)- flour dust hanging off of them today.6-202.12

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsFood contact surfaces must be clean to sight and touch. Observed growth inside of the ice machine at the drive thru today. Employees will clean and sanitize after lunch rush to correct.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingHold TCS foods cold at 45-41F or less. Observed a new ranch based sauce with pepper in it that was stored at room temp. Ranch is a TCS food that must be kept cold or proven to not be a TCS product- product discarded today to correct. Note: product bags say, "keep refrigerated'.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringStore clean utensils on a clean surface. Observed clean utensils stored inside of soiled containers today above the 3 comp. sink. Clean and repaint air drying racks as they are peeling today.4-901.11 Equipment and Utensils, Air-Drying RequiredAirdry dishes before stacking them- observed pans stacked wet today.

4-602.13 Nonfood Contact SurfacesClean WIC racks, WIC fans, and exterior of the ice machine.

3-403.11 Reheating for Hot HoldingReheat leftovers to 165F or more before holding them hot at 135F or more. Observed green beans in the hot hold cabinet holding at <135F today. Reheated during inspection to >165F to correct.

7-201.11 Separation-StorageKeep powder cleaner stored in a more contained container- dust from the powder is posing a possible contamination risk. Container on order today.

3-304.12 In-Use Utensils, Between-Use StorageStore utensils on a clean, dry surface. Observed a slicer and tongs stored between equipment today that was not clean.

4-602.13 Nonfood Contact SurfacesClean WIC racks, around drink nozzles, and above the middle hot hold table( near where heat wires are).

Hold TCS foods at 135F or more. Observed mashed potatoes stored at <135F today. reheated during inspection.

Observed open precooked bacon with a >7day shelf life-must use w/ 7 days.

Keep fry cleaner/additive more contained-observed powder residue in mulitiple locations. Observedpowder residue in multiple locations. Observed windex stored next to togo cups-moved during inspeciton to avoid possible contamination.

Food cutter(with yellow handle) cannot be stored between equipment as observed-store on a clean surface.

Keep toto items protected from contamination by storing them off of the floor and on a clean surface. Observed tea jug box very wet on the bottom today and togo box storage on the line is dusty today.

Clean gaskets throughout.