KFC # E320061

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf -Observed raw chicken thawing in prep sink, not under cold running water. When PIC turned running water on, the coldest water observed coming from the faucet was 83F. The Food Code requires running water for active thawing to be at 70F or less. -CDI- PIC moved raw chicken to WIC for thawing.

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 wet stacking among dishes stored as clean. -CDI- PIC moved dishes to proper air drying position.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed visible residue in back hand washing sink. CDI..Cleaned out during inspection

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer reading 100 ppm. Sanitizer dispenser is not working. Facility will manually add sanitizer to 3 comp sink. Repair tech was called out during inspection EHS will return in 3 days. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed water that raw chicken is dipped in at 95F EHS did ask for written procedures for battering the chicken, PIC wasn’t able to show procedures. CDI.. Water was dumped out. PIC Debora was able to show EHS SOP for dipping chicken in water, SOP states water is 78F and dumped after every round. Water is not held more than 10-15 minutes. 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 .

4-501.11 Maintain equipment in good repair. Observed sanitizer dispenser not working, Facility has to manual add sanitizer to 3 comp sink.

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

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 engaging in food prep with hair tie on wrist. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing./4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking with dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. -0-

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving in dishpit area where clean dishes are stored. -0-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed microbial growth on NFCS of both drink machines. Increased and more thorough cleaning frequency recommended. -0.5-

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 black build up along the caulking of 3-comp-sink and the walls around can wash area. Food splash was observed on the walls near 3-comp-sink. Increase frequency of cleaning can wash and 3-comp-sink area.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed blue sponge and metal scraper with food debris being stored inside hand washing sink. CDI - PIC removed items and discarded sponge and placed scraper into 3-comp-sink. PIC also educated employee on where to hold cleaning equipment.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed both beverage stations with built up debris on soda nozzle and ice dispenser. PIC has already placed work order to have units cleaned and serviced.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed hotel pans wet stacking on cart near dish area.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed 3-comp-sink not fully sealed to wall.

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 and grease build up on shelving above 3-comp-sink and on drying racks.

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 a few ceiling tiles that are lifting up and not set into frame throughout kitchen. 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 several different sized holes in the walls near dish area. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls in need of cleaning due to food and debris build up on walls.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed grease build up on filters over in hood system.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observsed food worker preparing raw chicken and started cleaning prep tops with the same gloves from raw chicken.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed cleaning cloths in sanitizer used for wiping prep tops measuring less then 50PPM. CDI - PIC discard cloths and sanitizer.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed soda nozzles and ice shoot with built up food debris.

6-301.14 Post a handwash sign at each handsink. Observed no hand signs at hand sinks in the male restroom. CDI. Provided PIC with one.

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

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

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelves and speed racks in need of cleaning. Area beside fryer with grease build-up. General cleaning is needed on all equipment.

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 on vents.

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

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 cold station in the middle holding food above 41F. Small reach in with milks holding at 62F. CDI-PIC voluntarily discarded, put new TCS items out with ice underneath. PIC called maintenance while EHS was on site. PIC will not use small cooler until it's fixed or not at all.

4-501.11 Maintain equipment in good repair. Observd coolers underneath cooler station not working/not in use. Door handles to the 2-WIC's not shutting properly (no lock mechanism). HH doors handles (3 units) are hard to open and close. Cold station holding food above 41F.

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 shelves and speed racks in need of cleaning. Area beside fryer with grease build-up. WIC walls have flour and grease build-up.

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. Walls in the WIC are separating. Wall near the 3-comp sink is pushed in and not sealed properly.

4-501.11 Maintain equipment in good repair. Observed HH station (below the coolers) not working. They are not in use and they are planning on having these replaced next year. HH handle is broken by the 3-comp sink. Both WIC's handles don't shut properly (the lock doesn't extend to close it) The chemical sink dispenser is leaking hot water. The WIC with chicken has rusted screws on the back side-sides of the same WIC are starting to rust through the metal. The front cover of the microwave is hanging loose. PIC said they have a new WIC on order. 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 the pipes beside the fryer with build-up

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 no vomit kit on site. No points taken today due to this being the first inspection since the 2017 FC adoption. CDI-EHS sent an email with the information.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed food employee handle phone and then go to prep food. CDI-EHS explained they needed to wash due to touching phone, and they washed hands properly

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice chute and one soda nozzle in need of cleaning.

4-501.11 Maintain equipment in good repair. Observed HH station (below the coolers) not working. They are not in use and they are planning on having these replaced next year. 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 HH units needing cleaning on the inside, on the shelve and on the doors. Grease near the oven. Water build-up on the floors-PIC said it's from mopping.

6-201.16 (A) Wall and ceiling covering materials shall be attached so that they are easily cleanable. Observed WIC wall-floor cove deteriorating making a gap between the wall cove and the wall. WIC 2 door has a metal plate that needs to be reattached.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken in a pan, stored on top of RTE fryer oil. EHS knows this oil will be used for cooking but the risk of someone's hand touching that oil and them not being washed are high risk. CDI-Food employee moved raw chicken to a prep shelf where they store raw chicken, EHS suggested they keep it there from now on.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 3 dishes with food debris on the inside. CDI-PIC set to be W/R/S.

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

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

4-501.11 Maintain equipment in good repair. Observed cold holding units on the line (underneath the make station) not working. Observed dented shelf in the WIC.

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 drain cover not attached and the drain dips low into the floor, could be a hazard. 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 3-comp sink wall in need of cleaning. REPEAT.

6-202.15 Outer Openings, Protected - C. Observed back door being propped open to allow for removal trash. The door does not have a a fly fan or other ways to prevent rodents and pest from entering the facility. CDI- Door was closed. Training given to employees.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of containers that were stacked wet. CDI- containers were separated and allowed to air dry. REPEAT (full points).

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean grease and debris from cabinets underneath serving line. Clean debris from interior of hot-holding units near 3-comp sink. Clean dust from cords located near serving line.

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. Removed stains from wall behind 3-comp sink.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wiping cloth in a sanitizer solution with concentration of about 10PPM. CDI. PIC changed the solution.

Repeat. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.-REPEAT. Observed wet stacking at the dish rack near the 3 compartment sink. CDI. PIC removed to be rewashed.

4-204.117 Warewashing Machines, Automatic Dispensing of Detergents and Sanitizers - PF. Observed sanitizer dispenser unable to dispense sanitizer. Made a manual sanitization to be temporary used. and will be back in 10 days to check on the sanitizer dispenser. Do not use the unit until the inspector is back to inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up in one of the micro waves in the kitchen area. Needs to be cleaned.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed black build up inside the chute of the ice machine at the self-serving station. Also observed stainless pans stored as clean with food debris inside. CDI-Pan was rewashed at 3 compartment sink and Ice Chute cleaned.

Repeat. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.-Observed wet stacking at the dish rack near the 3 compartment sink.

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

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

General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on both doors of the reach in freezer on the cook line by the drive thru; replace gaskets.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed rear area handsink slightly blocked by recently delivered boxes. Items were moved during inspections. Facility must take care to not block access to this handsink during delivery, as the only other handsink is located at the opposite end of the prep area.

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 commerical mac and cheese reheating in a steam unit, tempted at 108F after 1.5 hours of reheating. PIC stated that the facility SOP is to microwave the item, stir the item and then repeat until item temps at 135F. It is likely that the employee that prepared the item did not adequately stir the item, temped the top of the product at 135F, and then placed item into the warmer. PIC went over procedure with the employee during inspection, item rapidly heated to 135F by staff to prevent discard.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested plastic containers located in the clean dish area.

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 area of front service desk with residue accumulation present, area is located underneath the front service counter. Area must be kept clean, facility may wish to wall the area off with FRP or other material.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed mashed potatoes holding at 106F.CDI - potatoes were reheated to 172F.

General comment 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 pot pies cooling while covered with saran wrap in the walk in cooler. CDi - saran wrap was removed to facilitate cooling.

Repeat violation 4-501.11 Maintain equipment in good repair. - Observed split gaskets on both doors of the reach in freezer by the drive thru. Replace gaskets.

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 packaged macaroni in hot hold box with parts of macaroni reading 131 degrees, worker said it had just been removed from heating in the microwave. Macaroni not properly and uniformally heated to min. 135 for hot holding. CDI- Macaroni reheated, observed all parts above 165. Be sure to stir, cover, and verify final heat/ reheat temps of foods from microwave.

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 trays of cole slaw date mared for a date of prep for today but the slaw was prepared yesterday and placed in cups today. Be sure foods are date marked with proper date of prep or date for disposal to ensure proper shelf life is being tracked. CDI- PIC corrected date marking error on cole slaws.

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 rings with designs under gloves.

4-501.11 Maintain equipment in good repair. Stand up freezer near drive thru has torn gasket needing replacing.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an open employee drink stored on storage rack. CDI- Drink removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few pans stored as clean with dried food residue on them. CDI- Pans scrubbed clean at 3 comp sink.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a couple food pans recently washed with mashed potatoes left on them. CDI- Pans re-cleaned.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one pan of mashed potatoes at 132 degrees and a large mixing bowl of mashed potatoes at 127 degrees that were in the hot holding box next to 3 comp sink. PIC said items had been in unit approx. 30 min. CDI- Mashed potatoes reheated to 180 degrees and placed back into hot box for proper hot holding.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed outsides of equipment, hinges, and cabinet openings needing better cleaning on main prep/ holding line.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Kitchen handwash sink paper towel dispenser was not working, towels were un-available at sink. CDI- PIC provided access to paper towels until dispenser can be fixed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a few pieces of chicken that had been taken out of hot holding approx 20 minutes earlier and then were placed in hot holding cabinet, observed at 115 degrees. CDI- Chicken disposed of voluntarily by PIC.

4-501.11 Maintain equipment in good repair. Observed steel wall paneling in walk in cooler separating from wall near doorway, needs repair. Gasket on walk in cooler is torn, needs replacing soon.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor tile in front of back door badly cracked, needs repair.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed mac n cheese not reheated above 165F. Observed green beans reheated to 160F. CDI items placed in microwave to reheat above 165F. FACILITY NEEDS TO OBTAIN MORE DEVICES FOR RAPIDLY REHEATING PRODUCTS.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed corn, green beans and baked beans holding out of temperature control above 45F waiting to be placed in microwave to reheat. CDI items placed back in walk-in cooler until employee is ready to actively reheat item. Reduce time items are held out of temperature control.

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

4-501.11 Maintain equipment in good repair. Observed rusted shelves in reach-in coolers.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed wash solution in 3 compartment sink soiled.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed grout deeply grooved between tiles in several areas of kitchen.

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

(NO POINTS DEDUCTED) 3-501.13 Use approved thawing methods. Observed pot pie filling thaw at room temp in back of kitchen area. (thaw by heating, refrigeration or during cooking process).

2-302.11 (A) (B) (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 employees wearing artificial nails preparing food without wearing gloves.

4-501.11 Maintain equipment in good repair. Observed water faucets (handles) underneath hand washing sink damaged in need of repair (leaking onto floor). Observed damaged / broken plastic containers in need of replacing.

(NO POINTS DEDUCTED) 2-401.11 Using Tobacco - C Please post required "NO SMOKING" signage. Observed no signs posted. CDI signage given to staff by EHS.

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

4-501.11 Maintain equipment in good repair. Observed broken plastic containers in use in need of discarding and or replacing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatoes holding at<135F today- discarded by PIC to correct. May need to reheat these after cupping them up if they fall in temp. before hot holding on the steam table.

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 spatulas stored on a surface that had build up from the night before- be sure to wipe this area down with sanitizer when these are changed out every 4 hours.

4-501.11 Maintain equipment in good repair. Observed a torn gasket on the walk in cooler door and on the hot hold low boy today. Repair loose metal on the end fryer to make it easy to clean.

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 low boy, the grill press, the hood vents, and the fryers today.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build-up on soda fountain nozzles at drive thru window. Observed can opener with build-up on blade. CDI by wash, rinse, and sanitize. 4-602.11 Clean the equipment and utensils as required to avoid contamination. -P Observed utensils in 3 compartment sink not fully submerged in sanitizing solution. CDI by completely submerging utensils in 3rd compartment sanitizer.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatoes stored < 135F. CDI by reheat to 165F. (PIC < 1hr)

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 build-up on return vent cover located above mixer/microwave ovens. Clean vent cover.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed metal pans on the clean side drainboard of warewashing sink with food debris/residue. CDI by wash, rinse, sanitize.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F. Observed wash water temperature of 100F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatoes in warming cabinet and on line steam table stored < 135F. CDI by reheating mashed potatoes and placing back in warmer.

3-307.11 Miscellaneous Sources of Contamination- Keep ice bins in clean condition. Observed microbial build-up on inside top portion of ice bin. Clean and sanitize.

4-901.11 Equipment and Utensils, Air-Drying Required- Allow cleaned utensils to completely air dry prior to stacking. Obserevd wet tight stacked pans on sink drainboard.

4-501.19 Manual Warewashing Equipment, Wash Solution Temperature- Maintain warewashing sink water at least 110F while washing utensils. Observed water temp in washing compartment < 110 F. CDI adding hot water.

2-103.11 (A)-(L)Person-In-Charge-Duties- The person in charge shall ensure that: (I) Employees are properly sanitizing cleaned mutiuse equipment and utensils before they are reused, throught routine monitoring of solution temperature and exposure time for hot water sanitizing and chemical concentration, pH, and temperature. Observed dish washing/sanitizing opertion in use during period of no hot water (min 110F&75F). (D) Employees are effectively cleaning their hands, by routinely monitoring the employees handwashing. Observed employees washing hands without hot water (min 100F). CDI by voluntary closure of establishment by PIC. REHS waited for service man to arrive and correct problem at hot water heater. Pilot light had gone out. Checked temperture of hot water to be 116F and rising. Establishment reopened. Asked PIC to delay dish washing for an hour.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness- Observed dish washing in operation without hot water. Wash solution <110F and chemical sanitizing solution <75F. Temperature must be maintained at warewashing equipment as required by NC Food Code Manual. CDI by repair of hot water heater.

3-304.14 Wiping Cloths, Use Limitation- Observed wiping cloths in use for wiping raw chicken prep area as well as other food prep surfaces. Keep raw chicken wiping cloths stored seperate from other food contact surface cloths.

4-501.19 Manual Warewashing Equipment, Wash Solution Temperature- Observed utensils being washed in 3 compartment sink without hot water (<110F). Wash solution shall be maintained at not less than 110F. CDI by PIC calling for repair service. Repairman on site before end of inspection.

4-602.13 Nonfood Contact Surfaces- Observed food debris build-up inside coolers, on cooler door gaskets, on shleves above food prep areas on line. Non food contact surfaces must remain clean to sight and touch.

5-103.11 Capacity-Quantity and Availability- See items # 2 &14 for proper sanitizing of utensils and manager duties.

2-102.12 Certified Food Protection Manager- Certified food safety manager must provide proof of certification. PIC did not have certificate.

6-301.11 Handwashing Cleanser, Availability- All handwash sinks must be supplied with hand cleanser. Observed soap dispenser at handwash sink to be inoperable. CDI by repairing during inspection.

. 3-305.11 Food Storage-Preventing Contamination from the Premises- Store dry foods in sealable type container once bag is opened. Observed open bag of sugar. CDI by placing in sealable container.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing- Single service items must be stored in a manner that protects them from contamination (splash). Observed bucket tops stored on rack next to handwash sink in back dry storage area. Lids may have been exposed to splash from floor cleaning. Wet lids were discarded.

4-602.13 Nonfood Contact Surfaces- Clean all non-food contact surfaces at a frequency to disallow accumulation of food debris. Observed food debris on sides and underneath toaster press and on insides of cooler, door gaskets.