KFC #25 E320057

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. EHS observed no CFPM during inspection. REPEAT. (1) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P EHS observed food employee handling money and immediately go to work with RTE foods without proper hand wash. EHS observed food employee using proper utensils, however, EHS advised a hand wash should occur prior to beginning to work with RTE foods after handling cash to avoid potential contamination.CDI - Food employee washed hands. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P EHS observed food employee working at raw breading station.During inspection, food employee left breading station, took gloves off and began walking towards make line while donning new gloves. Prior to working with RTE food, EHS intervened and asked if employee washed hands prior to donning new gloves. Food employee stated no, EHS provided education. CDI - Food employee removed gloves and washed hands prior to beginning new task. (2)

6-301.11 Provide soap for handwashing at each handsink. -Pf EHS observed soap dispenser empty at back hand sink. CDI - Food employee replaced empty soap container. (0)

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. EHS observed chicken pot pie in WIC at 67F. EHS observed time stamp stating pot pie was completed at 10:50am today. PIC stated chicken pot pie is mixed together using cold/room temperature ingredients, and then hot water is added, item is then placed in WIC to finish cooling. No documentation provided on cooling process. EHS advised that the cooling window for this item was missed due to item failing to cool within four hours. CDI - Based on the last known time frame of 10:50am, pot pie missed cooling window, therefore, PIC voluntarily discarded chicken pot pie. (0) For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf EHS observed chicken pot pit mix cooling in WIC with tight fitting plastic wrap. PIC stated prep employee makes pot pie in the morning prior to covering and cooling in WIC; during this time, chicken pot pie is actively cooling in WIC until needed but no monitoring is occurring during this cooling process. EHS provided education. CDI - Pot pie was voluntarily discarded due to missing cooling window. (0.5) 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 .

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. EHS observed food debris and containers on the ground around dumpsters. PIC stated dumpster was just emptied this morning and mess was likely due to this. PIC stated dumpster area with be cleaned t avoid accumulation of waste. (0)

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

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed 1 #10 can dented around the top seam and stored with other cans intended for use. CDI PIC labeled can do not use. EHS advised to label a shelf for returns.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 3 comp sink and Quac sanitizer buckets at 50 ppm. CDI PIC changed sanitizer bag and corrected concentration to 200 ppm. 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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 2 bearded employees handling food without a beard guard on. CDI employees put in a beard guard.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris and build up on metal racks used to place fried chicken on during cooking process on food contact surface. CDI PIC placed racks back in dish area for re-wash 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 .

REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed rusted shelving at utensils and dry storage area. Resurface or replace. 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 and flour dust on ceiling near breading station and around ceiling vents that is more than a days worth of build up. Reduction to 1/2 points for improvement in previous violation.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite during today’s inspection. -1- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. - Pf. No vomit/diarrhea clean up policy at establishment. CDI - PIC given policy. -0- For more information, please visit: http://meck.co/FoodSafety.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed gloved food handler pick up parchment paper from floor and immediately transition into handling clean single service food equipment. CDI - Food handler complied when instructed to discard gloves and hand wash. -0-

REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed rusted shelving at utensils and dry storage area. Repair. No escalation of points due to improvement from previous inspection and different area observed. -0-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Pf. No means to test quat sanitizer available. CDI - PIC reached out to area coach and extra supply of test strips were delivered to the facility during today’s inspection. -0-

REPEAT VIOLATION: 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 cleaning needed on non food contact surfaces of soft drink station in the dining room. Increase cleaning frequency. Points scaled back due to improvement noted. -0.5-

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 flooring underneath cooking equipment and prep table in need of cleaning. -1-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal containers and metal pans with food debris while being stored as clean. CDI: Items were placed 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed Mac and cheese hot holding below 135F. CDI: Item was reheated to above 165F. All other hot holding was correct. 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 ice build up on sides of walk in freezer door making it hard to close. Repair.

REPEAT 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of food debris in bottom of hot box, reach in freezer and shelving units. Clean as needed.

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 walls near fryers and dry storage in need of cleaning. Clean as needed.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee on cell phone while preparing breaded chicken. CDI PIC redirected employee to end phone call, wash hands and don new gloves.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no sanitizer in facility. CDI PIC facilitated delivery of sanitizer to facility. 3 bay sink filled, and tested. 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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly flying in prep area, and dead cockroach in prep area.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed no sanitizer in facility. Buckets of sanitizer tested 0 for quat sanitizer. PIC facilitated delivery of sanitizer and buckets refilled and tested.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of food debris in bottom of reach in freezer. Clean as needed. Repeat

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors and lid open. Repeat

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors throughout facility in need of cleaning, especially behind cooking equipment. Repeat

REPEAT 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed small ice bin at drive thru area with dark build up. Clean as needed. Points remain the same due to improvement from last inspection.

3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. Observed facility “blanching” raw chicken tenders, which were 68F after blanching process. Facility is following corporate procedure but does not have prior approval from health department. CDI: Non-continuous cooking application was filled out during inspection.

4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. Observed food employee wash utensils then sanitize without rinsing in between.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of food debris in bottom of reach in freezer. Clean as needed.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors and lid open.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors throughout facility in need of cleaning.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor black buildup in ice chute of ice machine and front drink dispenser ice machine. Clean as needed to prevent discoloration or buildup.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed one (1) tray of blanch chicken tenders in chicken WIC with no date mark on slaw. Per conversation with PIC, tenders were prepared on the morning of inspection. CDI - tenders were cooked and placed at point of service.

5-205.15 Maintain a plumbing system in good repair. Observed male restroom urinal briefly overflow, before draining slowly but completely. Maintain plumbing fixtures such that water proper drains with no back flow or overflow.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed cardboard and primary dumpster without drain plugs in place. Contact waste management company to replace missing drain plugs. REPEAT Note: No escalation in point deduction due to improvement from previous inspection; trash was stored effectively and no excess trash was observed inside of the facility or at dumpster pad.

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 holes in walls at back area handwashing station, grill and fryer area, female restroom, and drive thru hand wash, wherein wall appliances and fixtures (such as soap or paper towel dispensers may have been installed) Cover and/or fill in holes to make walls smooth and easily cleanable. 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 one (1) large container of reheated pot pie mix, cooling while covered in plastic wrap, prepared at 1:47 p.m., in WIC at temperature of 69F and between 70F at 3:51 p.m. CDI - PIC ventilated pan of pot pie mix; item was observed cooling effectively after ventilation. EHS provided Cooling charts for ambient and two step cooling 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed one (1) squirt bottle of mayonnaise with no effective labeling.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed one (1) scoop, stored in coleslaw cold holding at serving line, with handle contacting food. CDI - EHS removed item without making barehand contact, and PIC rotated to 3 compartment sink for corrective wash, rinse, and sanitize.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately six (6) recently sanitized yellow plastic pans wet nesting while drying. CDI - EHS separated out the wet pans and stacked them in a way to allow for effective air drying.

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 minor rust accumulation on drying racks of warewashing area, as well as back corner dry goods storage shelving. Replace or resurface non food contact surfaces as needed to keep storage smooth and easily cleanable. 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 accumulation of food soil in reach in standing freezer floor, as well as fryer side shelving. Observed minor food soil on rails and interior portions of hot boxes. Clean as needed to prevent accumulation of soil on non food contact surfaces.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed accumulation of several trash bags (more than ten (10) and semi broken down boxes (approximately five) in piles at rear of kitchen area. Dispose of accumulated trash as needed to prevent heavy accumulation in food service area. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed cardboard and primary dumpster without drain plugs in place. Contact waste management company to replace missing drain plugs. 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 small holes in walls at back area handwashing station, grill and fryer area, and female restroom, wherein wall appliances and fixtures (such as soap or paper towel dispensers may have been installed) Cover and/or fill in holes to make walls smooth and easily cleanable. Note: observed minor food soil on floors of kitchen area. Clean floors as needed and with enough frequency to prevent food soil accumulation.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor black buildup in ice chute of ice machine. Clean as needed to prevent discoloration or buildup.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one (1) piece of chicken in hot box 2 and one tray (approximately twelve (12) pieces in hot box 1 under 135F. CDI - PIC voluntarily disposed of out of temperature food items. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ambient temperature of raw chicken WIC fluctuating between 48F and 51F. Two (2) bags of raw chicken on thawing racks were observed at 46F, while one box of bagged chicken was observed at 42F. All other TCS food items were observed at 41F or below, or cooling at an effective rate. Prior to end of inspection, all TCS food items were rotated to walk in freezer for corrective cooling, or to RTE WIC for effective cold holding. A verification visit will occur no later than 05/18/2023. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) employee engaged in food prep (boxing chicken to go) with wrist band. Note: PIC performed walk along with EHS with exposed hair and finger nails. PIC was not engaged in food prep prior to or during time of inspection.

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 minor rust accumulation on drying racks of warewashing area. Replace or resurface as needed to keep storage smooth and easily cleanable.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed cardboard and primary dumpster without drain plugs in place. Contact waste management company to replace missing drain plugs. NOTE: Observed approximately three (3) bags of trash stored at facility rear exit, along with one (1) empty fryer oil bottle and three (3) broken down cardboard boxes. Prior to end of inspection, without input from EHS, trash was assembled and rotated to dumpsters, such as to be properly stored.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed one tray of employee food items (bottled Gatorade, strawberries) stored at top shelf of RTE WIC. CDI - Bin was rotated to lowest shelf of rolling cart.

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 No vomit/diarrhea clean up policy at establishment. CDI - PIC given sample policy. 0 pts.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Sanitizer solution at 3-compartment sink measured less than 150 ppm. Quat sanitizers shall be 150-400 ppm. CDI - PIC called chemical company during inspection. Establishment will need to manually mix sanitizer solution in sink until the company repairs the dispenser.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Bottle of medication observed on shelf above flour. Store medicines separately from food. CDI - Employee placed medicine in his pocket. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some stacks of pans and lids stacked while still wet. Allow utensils to adequately air dry prior to stacking. 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. Clean non food contact surfaces more frequently. Shelves, sides of equipment, and gaskets of refrigeration units need to be cleaned. REPEAT

Repeat: 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 grilled chicken hot holding below 135F. CDI, items discarded by PIC.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed no date mark on slaw. CDI, slaw date marked.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door held open during inspection. Facility shall maintain door closed to avoid entry of pests.

Repeat: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers stored wet. CDI, items separated to facilitate air drying.

Repeat: 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed soiled dry storage racks and soiled interior of reach in cooler where fries are stored. Need cleaning.

Repeat: 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no drain plug at dumpster. Need plug.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone stored on top of microwave used for reheating. CDI, item removed.

Repeat: 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 soiled utensils stored as clean. Observed soiled nozzles at drink machine. CDI, items removed for Wash/Rinse/Sanitize. Verification required. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed sanitizer at 3 compartment sink at 0ppm. Observed empty sanitizer bag. CDI, bag replaced, concentration at 200ppm.

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 fried chicken hot holding below 135F. CDI, items discarded by PIC.

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

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on drying racks. Need cleaning.

Repeat: 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster with no drain plug. Need replacement.

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 written procedures. CDI, EHS educated PIC.

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled nozzles and greasy containers stored as clean. CDI, items removed for Wash/Rinse/Sanitize.

Repeat: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed roach crawling on paper towel dispenser. PIC states facility is aware and has increased pest control visits. PIC states facility was recently fumigated.

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

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster with no plugs. Need replacement plug.

Repeat: 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phones stored on top of microwaves. CDI, items removed.

Repeat: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without food safety manager certification.

Repeat: 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 employee soil gloves and not discard before preparing chicken. CDI, EHS explained to employee correct procedure for washing hands before donning gloves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled containers stacked and stored as clean. CDI, items removed for Wash/Rinse/Sanitize.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed roach in men’s rest room.

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

4-501.11 Maintain equipment in good repair. Observed ice build at walk in freezer. PIC states delivery personnel leave doors open when unloading. EHS advised PIC to ensure drivers do not leave doors open for excess amount of time.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips at 3 compartment sink. Verification required.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed soiled toilets and restrooms. Need cleaning.

5-501.115 Maintaining Refuse Areas and Enclosures - C Observed trash around dumpster. Observed trash that is not from facility (clothing and shoes). PIC states facility has problems with homeless population.

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 cracked/broken tiles near 3 compartment sink area. Need repaired. 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 soiled ceiling vents throughout facility. Need cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed phones stored on microwaves and counters in facility.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification. -2-

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee handling raw chicken at breading station change gloves and then unload RTE chicken from fryer. CDI - PIC instructed handwashing and reminded food employee when to wash hands. -2-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed leak at hot holding cabinet running across table and dripping into eating utensils stored in box below. -0-

4-501.11 Maintain equipment in good repair. Observed leaking hot holding cabinet at prep line, cracked exterior lid on ice machine. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup in hot holding unit for popcorn chicken, on holder for sauce bottles, on front and rear of cooking equipment. REPEAT -1-

5-402.13 Conveying Sewage - P Maintain and operate a sewage system in accordance with the LAW. Observed solid fats poured down floor drain in front of chicken walk in between chicken batches. EHS has advised this facility in the past that solid waste disposal occurs in solid waste containers such as garbage bins, rendering tanks and dumpsters. CDI - PIC instructed fat draining in chicken sink with installed strainer and then fat placed in trash bin. -0-

5-205.11 Maintain access to handsinks. Handsinks may only be used for hand washing .-Pf Observed a pitcher of water with a whisk in it that was in the handsink. CDI-PIC removed pitcher from sink. Handsinks shall only be used for hand washing

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed clean dishes on the clean rack that contained food residue. CDI-dishes were washed and sanitized to be cleaned.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean dishes that were wet stacked. CDI-dishes were washed and sanitized and allowed to air dry.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed drink machine on drive through line that needed cleaning (storage area under machine had a buildup). Floors and walls behind ovens and hot holding cabinets contained debris and food residue. REPEAT

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification. -2-

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 two employees handling soiled utensils and equipment without hand washing. CDI - PIC redirected employees. -2-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen near hot holding units. -0-

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 wearing smart watch while preparing exposed food orders. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on shelf with chicken bucket lids storage and other clean single service/single use items. -1- 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 tiles cracked and loose near can wash. REPEAT -.5- POINTS NOT ESCALATED TODAY DUE TO SOME AREAS ALREADY REPAIRED FROM LAST INSPECTION.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on the inside of stacked metal pans declared as clean. CDI - PIC cleaned those. -1.5-

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed aerosol can of hood cleaner used between chicken runs over fryer. CDI - PIC locked up the product and restricted use for when fryer has been moved or covered. -1-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed buildup on bottom of boxes stored on riser in freezer under leaking condenser. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal pans on drying shelf near 3-comp sink. -0-

4-501.11 Maintain equipment in good repair. Observed broken control pad on microwave and gasket off bottom of chicken hot holding door with clear access panels.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy buildup on shelving behind cash register and in dry storage. -.5-

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 tiles near back door and neat fryer cracked and with standing water collecting underneath them. -0-

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup inside front counter soda nozzles. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer concentration below 50 ppm quat concentration while in use inside 3-comp sink, in buckets and in chicken station. CDI - PIC corrected issue with unit and sanitizer correct. -1.5-

5-205.15 Maintain a plumbing system in good repair. Observed leak at pre-rinse nozzle on 3-comp sink into sanitizer, diluting sanitizer throughout the shift. PIC states repair order has already been submitted. -1-

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 greasy buildup on floors near cook line and near chicken prep area. -.5-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Mold like build up on one tea urn nozzle at the front self service counter and on two soda nozzles at the drive through station. Cleaning is needed. repeat

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. More than seven metal and plastic containers wet nested together during the drying process. Allow to completely air dry prior to stacking together. repeat

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried food debris on shelving, gaskets, and at various stations. Detailed cleaning is needed.

5-202.11 (B) A plumbing fixture such as a handwashing sink, toilet, or urinal shall be easily cleanable. 5-205.15 Maintain a plumbing system in good repair. Front handwashing sink basin is loose and moves. Repair is needed. (0pts)

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Damaged and missing tiles throughout the back of the back prep and side areas. Repair/ replacement is needed.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P. Asked a food employee about when to report illnesses and symptoms to either his management and/or the health department and the employee was unable to demonstrate adequate knowledge of the reportable illnesses and symptoms. CDI, educated employee on reportable illnesses and symptoms and discussed with PIC to go over health policy more frequently with staff.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no handwashing soap at mens restroom handwashing sink. CDI, PIC supplied restroom with soap. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand drying device in mens restroom non functional. CDI, PIC supplied restroom with paper towels.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener with soil residue build up on blade. CDI, advised PIC to clean can opener and can opener holder before using. Observed 1 tong and two utensils stored as clean in dish area with residue build up on them. CDI, tong and utensils were sent to be rewashed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed two plastic containers wet stacked in dish area.

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 cups stored behind cash register in cup dispenser with mouth pieces exposed. CDI, PIC removed cups with mouth pieces exposed.

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 flour debris on floor and greasy build up on floor through rear of kitchen area.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. GM onsite. PIC Danisha advised that GM has certification required for food safety managers. GM had to leave to make deposits. GM did not return prior to end of inspection to check for certificate. Provide verification of certification.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Some minor build up on the back lower corner of the ice shield in the large ice bin. Cleaning is needed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Large bin of flour stored on the floor at the chicken breading station. CDI- employee raised container to holder under the unit.

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. Light shield at the back entry door damaged. Water dripping through main HVAC vent adjacent to 3 comp sink. PIC Danisha advised that venting above is open and when they have heavy rain, water drips through the large vents sometimes. Have both areas repaired.

2-301.12 Cleaning Procedure - P Observed food employee wash hands and recontaminate hands by turning faucet off with no barrier. CDI- PIC Jackie Boulware instructed employee on proper handwashing procedure and had employee rewash hands.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of utensils in dish washing area. (less than four). Air dry all utensils before stacking.

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 table mixer is stored on. Cleaning needed.

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 missing tile in front of oven and missing tiles in front area by hot box. Repair needed. (0pts)

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Raw chicken stored over cooked chicken tenders in chicken walk in cooler. CDI- PIC Mrs. Dee corrected storage immediately.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. One employee wearing watches and rings while serving foods. CDI- PIC had employee to remove all.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. In use cloths in soiled sanitizer at the front and back stations. CDI- PIC had all refilled. repeat

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Dried debris and residue in containers used to store clean utensils. Containers need to be changed out. (0pt)

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Active washing at powersoak, water only at 94F and 96F. PIC advised that the power soak temperature was required to be at 115F-120F. Liquid soap checked and no temperature indicated. CDI- PIC had adjusted.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee opened bag of gummy candy stored on equipment at back area. Candy was removed before it could be shown to PIC.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified manager on duty today.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P. Observed two employees who were not able to adequately explain illnesses, symptoms, or exposure. VR - educated during inspection, left printed and picture resources, will return to evaluate again within 10 days.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P. Observed food employee wash hands for less than 10 seconds before gloving. CDI - had employee rewash properly.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink in central part of kitchen had no paper towels and dispenser was missing the front section. No stack of paper towels was located nearby and employees had to use front sink for handwashing. VR - will return to ensure sink has been permanently supplied with paper towels.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed mashed potatoes and mac and cheese in hot cabinets and hot wells were measuring well below 135F. Discovered with questioning that items had just been heated in the microwave and were put into service prematurely. CDI - had employees remove items from service and reheat to 173F and 171F respectively. VR - will check next week to ensure continued compliance.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed bucket holding sanitizer was sitting directly on the floor.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed towel dispenser next to central hand sink was broken and missing its front section entirely. Observed floor tiles throughout kitchen showing crack and chips and missing grout in some areas.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Observed box cutter in handsink. CDI- cutter removed.

4-501.11 Maintain equipment in good repair. Drying shelves peeling at dish pit. Some splitting gaskets in prep cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Found food residue accumulating in door gaskets of coolers and interiors of holding units.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed visible grease and food residue on interiors of pans and utensils. CDI- returned to 3-compartment sink for cleaning. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed significant black build-up on underside of ice bin lid at drive thru service station.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P: Observed grilled breasts and fried breasts not reaching 165 F for fiftenn seconds after removal from cooking. Large breasts are cooked same time frame as smaller parts. Recommend cooking breasts separately and adjustment of time for cooking. 3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P: Facility could not produce approved procedures for non-continuous cooking of tenders. Verification needed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Observed one item, mashed potatoes, holding below 135 F. CDI- food reheated.

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 on floor of freezer.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer in bucket at drive thru window service area to be soiled.

4-501.11 Maintain equipment in good repair. Observed some cooler door gaskets split and accumulation mold build-up, moisture, and food residue. Repair gaskets in poor condition.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed all test strips for quaternary ammonia sanitizer to be soiled, wet, and otherwise damaged. Obtain viable test strips. Verification needed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food and mold collecting in split cooler door gaskets. Food debris collecting at bottom of upright hot box at left of hood. Observed detached tops of holding containers with sticker residue attached. Non food contact surfaces.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple utensils stored as clean on shelves by three compartment sink with grease buildup. Items need re-cleaning. CDI: Items were pointed out to PIC for re-cleaning. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on door of drive-thru ice bin. Needs cleaning.

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 chicken pot pie filling in walkin cooler without a date label. PIC stated pot pie filing had been prepared the night before. CDI: voluntarily discarded.

4-501.11 Maintain equipment in good repair. Observed detached floor sweep on the bottom of the door to the raw meat walk-in cooler. Observed two hood lights that were out. Replace lights with working bulbs.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed mixer with significant buildup on roof of machine. Needs cleaning to prevent contamination. Observed cleaning needed in reach-in coolers. Observed water and food debris in the drip tray of upright hot-box to the left of the hood.

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 chipped floor tiles, base boards, and missing grout throughout the facility. Floors need repair or replacement. 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 soap dispenser by back handsink operating inconsistantly. Employees were still able to get soap out of it but it should be repaired.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC on duty could not produce documentation of Food Service Manager training.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: PIC could not produce documention ensuring employees had been informed of their reporting responsibilities as to certain aspectes of their health. A brief interview with PIC and random employee confirmed they hadnot been exposed to the required information. CDI- left sample Employee Health form. Verification needed within ten days.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P: Observed hand used to turn off water at faucet, no barrier, recontaminated hand. CDI- directed to re-wash hands and demonstration. 2-301.14 Wash hands after activities that contaminate them.-P: Observed employee wiping surfaces with sanitizer cloth from raw chicken bucket, then don gloves to begin working with food. CDI- directed to remove gloves and wash hands.

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: Employee delivered tray of fried chicken to holding box, and used bare hands to reposition chicken on tray to avoid chicken falling off tray. CDI- pieces of chicken that were touched were discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Found numerous containers on clean storage shelves with greasy build-up to sight and touch. CDI- returned to cleaning process. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build-up on interior of ice machine in kitchen. Black build-up on ice chute at self-serve soda station.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found one tray of chicken in holding box with several pieces below 135 F. PIC voluntarily discarded chicken.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed one sanitizer bucket with soiled solution.

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

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

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. Ensure towel dispenser at front handsink is functional.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed handsink with water at 160F and employees are not able to wash using procedure required. -2-

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice machine and area around ice chute on the soda dispenser with buildup. CDI - PIC instructed employee to clean. -0-

4-203.12 Ambient air and water thermometers shall be accurate.-Pf Observed broken ambient air thermometer in freezer reading 140F. CDI - PIC replaced during inspection. 4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed one missing ambient air thermometer in the hot holding reach in and front prep unit. CDI - PIC placed these in service during inspection. -0-

4-501.11 Maintain equipment in good repair. Observed cracked pan in hot holding unit losing about 10F on hot holding temperature compared to intact pan. Observed missing metal drip pans under the hood system. Replace these. Observed no kick plate at the entrance of the chicken walk in. Install kick plate or sloped entrance similar to the entrance of the regular walk in to seal the bottom of the walk in door. -0-

5-205.15 Maintain a plumbing system in good repair. Observed leak at pre-rinse nozzle tied off with a wiping cloth. Remove cloth and repair the pre-rinse nozzle. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door open on dumpsters. Keep these closed. -0-

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 missing ceiling tiles in the hallway. Replace these. Observed cracked floor tiles near the hot line. Repair. -0-

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed missing bulbs and missing bulb casing under hood. Replace these with the appropriate type of bulbs and covers. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed chicken pot pies and one container of green beans at 120F and 112F. CDI - Pot pies were voluntarily discarded and new ones made. The only green bean container our of temp was discarded. -1.5-

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 tongs hanging on soiled partition and on counter. CDI - Utensils were cleaned and placed on deli paper. -0-

5-205.15 Maintain a plumbing system in good repair. Observed clogged drain in mop wash. PIC will have drain serviced. -0-

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed dumpster without drain plug. Replace the drain plug. -0-

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 grids over 3-comp sink rusting. Resurface and repair. -0-

4-501.11 Maintain equipment in good repair. Observed freezer door not closing all the way. Repair.

5-205.15 Maintain a plumbing system in good repair. Observed slow draining urinal in men's restroom. Repair.

5-402.13 Maintain sanitary sewage system.-P Observed slow drain in front of walk in chicken cooler as a result of spraying food and debris down trough drain while cleaning floor. Refrain from sending solids to drains. Sweep up and throw them away.

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 dust buildup on vents in both restrooms. Clean. Observed food under shelves. Clean.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed underside of the ice bin lid w/mold and inside the bulk ice machine w/mold. Clean and sanitize theses storage places.

. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cans of veg beans that are being damaged (rusting) aroung the bottom of the can as the floors are flood cleaned and the spray is splashing up onto the bottom shelves.

4-502.11(A) Maintain utensils in good repair. Observed stainless pots, pans with dents in the bottom and bulk slaw container cracked and broken edges. 4-501.11 Maintain equipment in good repair. Observed freezer door is significantly damaged & gasket on the front reachin cooler at the register needs to be replaced.

5-205.15 Maintain a plumbing system in good repair. Observed front handsink slow to drain.

2-301.14 Wash hands before donning gloves and between gloves uses.-P : Observed employee come out of office upon entry and proceed to put on gloves with no handwash. CDI- direction to remove gloves and wash hands.2-301.14 Wash hands after activities that contaminate them.-P: Observed employee arrive for work and begin without washing hands. PIC directed employee to wash hands.

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

4-501.11 Maintain equipment in good repair. Freezer door significantly damaged. Difficult to close completely.

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 of soda machine and ice chute with build-up of molds from soda splash.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P: Clean ice chute at drink station in dining area at a frequency sufficient to preclude accumulation of mold and food debris. Observed black build-up on ice chute. CDI- chute cleaned while on site. Observed bread griller with build-up of oil, bread debris, from overnight. Clean equipment promptyly.

6-501.18 Cleaning of Plumbing Fixtures - C: Keep handsinks clean. Observed significant food residue in handsink.

| 6-501.12 Cleaning, Frequency and Restrictions - C: Observed floors in need of more frequent cleaning. Observed standing water on floor behind ice machine. Chipped floor tiles in kitchen.

3-401.11 Raw Animal Foods-Cooking - P,PF: Poutry shall reach an internal temperature of at least 165 F in cooking process. Temperature of grilled breast 158 F in spots after removal from cookingprocess. CDI- returned chicken to griller to reach 165 F.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C: Surfaces in kitchen shall be clean to sight and touch. Observed shelving in need of cleaning. Exteriors of equipment with build-up.

6-501.12 Cleaning, Frequency and Restrictions - C: Clean floors and walls with a frequency sufficient to preclude build-up of soils. More frequent cleaning of floors needed.

2-301.15 Where to Wash - PF: Employees shall wash hands only at a designated handsink. Observed employee rinsing and wringing hands at prep sink. CDI- discussion and direction to use only handsinks for such activities.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P: Food contact surfaces shall be cleaned at a frequency to prevent build-up of molds. Observed ice machine with significant build-up on interior. Verification needed.

.Provide effective splash protection from handsink to tea maker situated very closeby. "L" shaped shield was reversed, providing no barrier. to tea maker. Barrier replaced.

Observed cracked floor tiles in kitchen. Observed areas of grout in between tiles that need to be re-grouted.

2-301.15 Where to Wash: Only wash hands in an approved, designated handsink. Employee stated he was using prep sink for handwash since there is no cold water at rear sink. This was not observed during inspection. CDI- direction.

5-205.11 Using a Handwashing Sink-Operation and Maintenance: A handwashing sink shall not be used for any purpose other than handwashing. Observed front handsink being used as dump sink. Ice was in sink.Handwash sinks shall be maintained accessible for use at all times. Observed no cold water at rear handsink, water too hot for safe use. Verification needed.

3-401.11 Raw Animal Foods-Cooking: Poultry shall be cooked to a temperature of 165 F through all parts. Observed grilled chicken coming out of oven with internal temperatures of 138-158 F. (breasts only) CDI- returned to oven for complete cooking. Recommend not cooking large breasts with smaller pieces. Breasts not reaching required final cook temperatures at current time in oven.

4-602.13 Nonfood Contact Surfaces: Better cleaning of walls of walk-in chicken cooler needed. Observed blood splash on walls.