KENTUCKY FRIED CHICKEN E320063

*REPEAT* 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. *Observed - No CFPM onsite during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- *Observed - Mashed Potatoes and Corn below 135F in HH Make Table, see temp chart for details. *CDI - PIC voluntarily discarded both containers and replaced them with fresh in temp product from Top HH Cabinet. 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 - 3 compartment sink in need of re-caulking/re-sealing to wall.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. *Observed - No CFPM onsite during time of inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- *Observed - Dishes soaking in sanitizer below proper concentration. *CDI - PIC emptied and refilled compartment with sanitizer at proper concentration. 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

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 - Baseboard next to right mop sink in need of repair.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - 3 containers of Coleslaw in Make Line above 41F, See temp chart for details. *CDI - Items placed into Standing RIF to be rapidly cooled. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf- *Observed - Pot Pies and Potato Wedges held on time without colored tags indicating when items were placed on time and removed from temperature controlled environment. *CDI - PIC had food employees label items and educated entire staff on proper TPHC procedures.

5-205.15 Maintain a plumbing system in good repair. *Observed - Leak at cooking station Handsink. PIC has placed an “emergency” work order on handsink.

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 - Metal Corner Wall Guard missing exposing interior wall. Please 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 - 5 large plastic containers of Coleslaw cooling in WIC with little change in temperature after 50 minutes. *CDI - PIC stirred containers of coleslaw and rolled cart into WIF to rapidly cool items. 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 .

*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 - Paper Towel dispenser not operating and soap dispenser not dispensing hand soap. PIC placed paper towels and hand soap at handsink.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC whos Servsafe expired on 2/24. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed nuggets towards the front of tray that were below 135F (see temp chart). CDI-PIC discarded nuggets. EHS spoke with PIC about ensuring nugget tray is pushed back far enough in to unit to have all nuggets hold at 135F or above. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.11 Maintain equipment in good repair. Observed large gasket tear on walk in freezer door. PIC stated maintenance has already been scheduled prior to today’s inspection. Temperatures unaffected in walk in freezer. 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 paper towel dispenser near breading station that was not functioning. PIC stated maintenance request will be made. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy ice build up on walk in freezer fan vents and around walk in freezer door.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed one dead pest by mop sink area. PIC discarded pest.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of smaller metal and plastic containers laid sideways and wetstacked. PIC separated containers.

4-501.11 Maintain equipment in good repair. Observed minor tears in main walk in cooler gaskets with door slightly not able to completely close and can feel some cold air escaping around walk in coolers seal. PIC to schedule gasket repairs and ensure WIC seal is flush to door. Temperatures of walk in cooler unaffected.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed one plastic container with corn remaining on container when stored as clean. CDI-PIC moved container to 3 comp sink to be rewashed. 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 .

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 small section of wall near mop sink and baseboard underneath mop sink in need of replacement and small holes in wall across from dry storage and water heaters in need of being filled. PIC stated work order for section of wall by mop sink had been placed prior to inspection.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf. Observed PIC that stated they were not trained on foodbourne illness, symptoms, return to work after symptoms, or where to find health policy. PIC provided education about employee health policy. Another manager on duty provided CFPM certification.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed non-functional paper towel dispensers at all kitchen handwash sinks. PIC stated that maintenance has been scheduled, however no paper rolls were set out for handwashing. CDI-PIC placed paper towel rolls at handwashing sinks.

5-501.111 Keep storage areas and bins for waste in good repair. Observed broken left, topside lid on right hand dumpster.

4-501.11 Maintain equipment in good repair. Observed sanitizing dispensing system reading at 25 ppm and dispensing tubes were not properly pulling sanitizer from quat sanitizer bag. PIC placed work order with ecolab during inspection and will manually fill sanitizing basin until work order has been complete. VR to check status of dispensing system.

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 minor food buildup on the racks inside filet hot box.

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 minor grease buildup underneath fryers closest to breading station.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed cup without lid stored on counter top where food is prepped. CDI PIC moved cup.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed silver bucket in the hands sink. CDI PIC removed bucket

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed cavity of microwave with food debris inside.

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

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at the hand sink inside the men’s restroom. Soap dispenser was broken from wall by customer. PIC has ordered a new dispenser. EHS 10 day VR required.

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 used to store clean 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 stickers and sticker residue on the exterior surface of pans stored as clean. CDI - Pans were moved to 3 compartment sink.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid left open. CDI - Dumpster lid was closed. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug missing on dumpster.

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

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .Observed 3 food employee not washing hands for at least 20 seconds. CDI PIC educated employees and had them rewash their hands.

6-301.14 Post a handwash sign at each handsink. Observed no handwash sign in men's restroom. CDI EHS gave PIC a handwash sign.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed deboned chicken in zip lock bags stored above cookie dough in Walk in Freezer. CDI PIC moved cookie dough to another shelf in freezer.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed 4 metal pans and half dozen grill plates for grill chicken stored as clean with food debris. CDI PIC moved dishes to 3 comp sink to be washed.

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 dust and debris on 2 shelving units in back. REPEAT

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. Personal drink stored on top of cooking oil barrel , Stored in designated areas.

6-501.111 Keep the premises free of insects, rodents, and other pests. One dead cockroach in back area, CDI- Removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some metal pans stacked while wet. Air dry 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. Interior of reach in coolers/gaskets in need of cleaning.

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

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black residue/debris on the outside of the soda fountain ice chute.

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 corn in hot box at 115 F. CDI - Corn was reheated to 212 F. REPEAT.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed facility is missing updated 2017 Food Code Employee Health information. CDI - EHS discussed changes with PICs and provided updated Employee Health information via email.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed facility does not have a vomit and diarrhea plan. CDI - EHS discussed requirements with PIC and provided PIC with link to state plan.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee beverage sitting on prep top next to fryers and cooking equipment. CDI - EHS asked employee to place beverage on a bottom shelf where it would not risk contamination of food or equipment.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken strips hot holding at 120 F. CDI - PIC voluntarily discarded chicken strips and discontinued use of the hot holding unit.

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 debris in hot box holding chicken and build up in the top of the microwave. REPEAT

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug missing on one of the dumpsters.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF OBSERVED no employee health policy on site during inspection. CDI. EHS recommended PIC goes over the illnesses, symptoms, and what happens when receiving exposure with employees and a sign was given.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P OBSERVED coleslaw and shredded cheese reaching above 41F in the make table. CDI. Employee discarded items and replaced with new ones.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. OBSERVED wet stacking of pans across from the microwaves.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf OBSERVED spatulas with cracks in them. 4-501.11 Maintain equipment in good repair. OBSERVED torn gasket to the lowboy underneath tea urns next to drive through window.

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 shelves insides warmers, pans with food debris and fry scooper with food debris where utensils were considered clean.

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 corn and green beans placed in hot holding at less than 135 degrees after being reheated. CDI reheated products and placed back in hot holding.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer in both sanitizer buckets at 50 ppm QAC sanitizer . CDI refilled with QAC sanitizer at appropriate concentration.

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 wall damage at can wash.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris on and around equipment in food service area.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 2 pans of popcorn chicken holding at less than 135 degrees see chart above. Repeat CDI discarded item and made new batch.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed procedure for recording cooling process of crispy tenders utilizing non continuous cooking process not being properly maintained and recorded. Facility also could not produce state variance approval. Repeat 10 day verification required.

5-202.12 Provide at least 100F water at handsinks. -Pf Observed right sided two hand washes would not go over 74 degrees. 10 day verification required.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observec popcorn chicken at 111 degrees. CDI discarded.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed no state approval documentation could be located for blanched tenders to evaluate whether process is correct or not. 10 day verification required. CDI advised to discontinue process until approval could be located.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed three out of four sanitizer buckets at less than 150 ppm QAC. CDI refilled with sanitizer at proper concentration.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed QUAT sanitizer at 3 comp sink with concentrations of 0ppm. After several run cycles, sanitizer was still not functioning properly. PIC called for service. CDI PIC fixed tubing at the 3 comp sink and QUAT sanitizer concentration was 200 ppm.

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 chicken pot pie mix cooling in a covered container in the walk in cooler. CDI EHS discussed proper cooling methods with PIC and PIC uncovered during the inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer at proper concentration between uses. Observed all QUAT sanitizer buckets at 0ppm. Ensure to maintain sanitizer buckets at proper concentrations.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several plastic containers wet stacked. Ensure to allow proper air drying before stacking. Repeat violation.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-food contact surfaces (gaskets, reach in units, handles of equipment, etc.) with debris build up. Ensure to increase cleaning frequency.

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 AC vents above hot box and floors of the walk in cooler with debris build up. Ensure to increase cleaning frequency.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no person on duty with a food safety certification. REPEAT

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF. When asking the PIC about the Employee Health policy, they were unsure about the symptoms and food borne illness. PIC could name one symptom and only reference the Employee Health Poster. CDI- reviewed employee health policy, symptoms, and foodborne illnesses with PIC. REPEAT

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee drink stored in the front reach in unit comingled with food used for the establishment. CDI- drink was discarded.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed a food employee go from touching raw animal packages to assisting with ready to eat cole slaw lids without a glove change. CDI- employee washed hands and did a glove change.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed gravy in the walk in cooler prepared on 11/25 with a temperature reading above 55F. PIC explained that the cooler was not working on yesterday and a work order had be put in for cooler to be checked. CDI- PIC voluntarily discarded items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cheese, chicken, cole slaw, butter, pot pie, macaroni, and cut cabbage in the walk in cooler at a range of 49-50F. The intent of these items were to be held in the walk in cooler to remain cold. CDI- The PIC stated that there were issues with the walk in cooler. Do not use walk in cooler for TCS foods until repaired. Butter, cole slaw, macaroni, and cheese were discarded due to being in the cooler for several days. The cut cabbage, some of the trays of pot pie, and cole slaw were relocated to the poultry cooler due to being in the cooling process or at 45F. VERIFICATION REQUIRED by 12/6/18.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed some datemarking stickers with the wrong times on the label. Ensure that the correct times are on labels so there is no confusion for other employees. CDI- PIC corrected labels.

3-501.13 Use approved thawing methods. Observed a box of chicken laying on a back prep sink thawing. Explain to PIC that thawing can be done under refrigeration, under running water, or thawed as part of the cooking process. CDI- PIC moved frozen boxes of chicken back to the freezer.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed two buckets of sanitizer on the floor in the the kitchen. Ensure that buckets remain off the floor when a wet wiping cloth is in the bucket.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several dishes wet stacked above the drying rack over the sink.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed the doors of the outside trash receptical open.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a bookbag hanging in the dry storage area near single serve items. CDI- PIC moved item to designated area.

Repeat: 2-102.11 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection present. 2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed staff had incorrect knowledge of cooking temperatures by questioning about final cook temperatures of chicken.

General Comment: 2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF. Through questioning of employees observed PIC did not have adequate knowledge and other food service employee did not have any knowledge of an Employee Health Policy. CDI: reviewed Employee Health Policy with employees present and provided an Employee Health Policy poster.

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 no time marks (time tags) on mutiple hot TCS items held on TPHC. CDI: time tags were provided.

General Comment: 7-201.11 Store toxic materials to avoid contamination. -P. Observed stainless steel cleaner stored on back shelf above flour. CDI: by relocating.

Repeat: 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 chicken stored on the floor of walk-in cooler.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed quat sanitizer buckets stored on the floor of kitchen.

2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF PIC was not a CFPM.

5-202.12 Provide at least 100F water at handsinks.-Pf Water was turned off at back handsink. PIC was unsure as to why water was turned off Find out why water was turned off. VR.

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Food was stored on floor in WIF. Facility had a delivery earlier in the morning.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Bottom of hot boxes in need of cleaning.

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Handsink near 3 comp. sink was blocked by ladders. Keep access to all sinks clear. CDI- Ladders moved.

4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer in 3 compartment sink as well as in all the buckets were recorded at 0ppm. It was discovered that the sanitizer bottle was empty. CDI- Bottle exchanged for a new bottle, sink and buckets drained and re-filled.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. A pair of tongs was stored in sanitizer. CDI- Store in appropiate places. Tongs removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of sheet trays observed.

6-501.111 Keep the premises free of insects, rodents, and other pests. Some minor flies observed in kitchen. Monitor.

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. One bucket of sanitizer low in concentration.

4-501.11 Maintain equipment in good repair. One damaged gasket observed as well as paint chipping in shelves above 3 comp. sink.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. General cleaning needed in NFCS areas such as microwave, interior of coolers, exterior of eqiupments, crevices of gaskets, etc

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Two chicken breasts recorded below 135F. CDI- Product discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed a pan of chicken stored at room temp on prep counter (see chart). PIC stated chicken was cooling down to later be pulled and used for chicken pot pie. PIC stated chicken was cooled down at room temp. and later in an ice bath. Chicken was recorded at 120F. Assure proper cooling starts when food product reaches 135F. CDI- Chicken voluntarily discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed minor wet stacking of metal bins.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Wash solution in sink was dirty. Keep solution clean.

5-205.15(B) Maintain a plumbing system in good repair. Handwash sink near chicken station is out of order and not working. PIC stated order was in to fix sink. Assure sink is fixed soon as employees need sink to wash hands after handling raw chicken. REPEAT

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. No certified food manager present at start of inspection. CDI - Certified food manager later arrived.

Repeat - 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels observed in dispenser at dish area and kitchen area handsinks. CDI - paper towels provided by certified food manager that later arrived.

General Comment - 5-205.15 Maintain a plumbing system in good repair.-P Repair foot pedal to handsink at chicken prep area. CDI

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Ensure employee's are not eating in kitchen. Observed employee packet of food stored on shelf above food prep area. CDI- employee food was discarded.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in dispenser at handsink at dish area. CDI - by providing.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed food container lids stored on dish shelf with time labels/residue left on.

General Comment - 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed quat test strip kits provided with water damaged and discolored.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed two employee drinks stored inside bottom of 2-door reach-in freezer next to customer bagged food and another drink stored on prep counter at baking area where ovens are located.

3-304.14(B) Hold in-use wiping cloths in properly concentrated chemical sanitizer between uses. Observed quat sanitizer bucket at baking area < 150ppm. Sanitizer was changed out during 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 on shelving inside walk-in coolers, shelving at dish area, and shelving at baking area. Observed debris accumulation inside 2-door reach-in freezer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed mutiple pans stacked wet at dish area.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed paint starting to chip and rust on shelving inside chicken walk-in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed inside 2-door freezer on cook line and build-up on hood vents over ovens.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed one hand sink nearest the 3 compartment sink without paper towels. CDI- paper towels provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 4 metal containers stored clean with food debris on them. CDI- containers set aside for recleaning.

4-501.11 Maintain equipment in good repair. Observed two torn cooler gaskets.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed two sanitizer buckets at 0ppm concentration. CDI- sanitizer buckets were refilled to proper concentration.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in the walk in raw poultry cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed soiled shelving in the poultry walk in cooler and the food debris on the dry goods shelving near the breading station.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several wet stacked pans on the drying rack near the 3 compartment sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed soiled shelving, ceiling, and floor in the poultry walk in cooler.

2-201.11(A)- Food employees shall report any diagnosed illness to the PIC, including Norovirus, Hepatitis A, Shigella, Salmonella, and E. coli. Observed employee health policy without Norovirus listed. CDI by instruction.

4-601.11(A)- Food contact surfaces shall be clean to sight and touch. Observed one dirty can opener. CDI by rewashing.

6-404.11- Damaged products shall be held and segregated in designated areas. Observed severely dented can stored with other cans. CDI through discard.

4-901.11- After cleaning all equipment shall be air dryed before being stacked. Observed 3 pans stacked while wet.

4-903.11(C)- Single use items shall be stored covered or inverted. Observed one stack of paper buckets stored upright.

4-601.11(C)- Nonfood contact surfaces shall be kept clean and free of debris. Observed dirty hot water nozzles and dirty shelving near breading station.

6-202.110- Outdoor refuse areas shall be curbed and graded to drain liquid and waste that results from refuse. Observed water build up in refuse area not able to drain.5-501.113- Outside receptacles shall be covered with tight fitting lids. Observed caved in lid on trash receptacle.

6-501.11- Physical facilities shall be maintained in good repair. Observed missing tiles in can wash.6-501.12- Physical facilities shall be cleaned as often as necessary. Observed dirty floors in corners of chicken walk in.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsFood contact surfaces shall be clean to site and touch. Observed a large container of spoons and other utensils stored as clean but soiled with food debris below front counter. CDI, utensils relocated for cleaning.

3-304.14 Wiping Cloths, Use LimitationContainers of sanitizing solutions shall be stored so that contamination of equipment is prevented. Observed a container of quat sanitizer stored on prep sink. CDI, operaor relocated sanitizing container for proper storage.

4-302.14 Sanitizing Solutions, Testing DevicesTesting devices shall be accurate and provided to test sanitizing solutions. Observed 1 package of test strips that wasn't providing accurate range for concentration and looked to have gotten wet at 3 compartment sink. CDI, new test strips were provided from operator.

4-602.13 Nonfood Contact SurfacesGeneral Comment: Nonfood contact surfaces of equipment shall be free from accumulation of soil. Observed storage dollys collecting soil in chicken walk-in unit.