BOJANGLE'S RESTAURANT #897

5-202.12(C) A self-closing, slow-closing, or metering faucet shall provide a flow of water continuously for at least 15 seconds. Observed metering hand sink in the men’s restroom unable to hold a continuous flow of water for at least 15 seconds. Ensure that this is repaired so that it can hold of flow of water for atleast 15 seconds. PIC stated that the female restroom had the same issue, that was repaired just 2 days prior. PIC stated she would place a service request.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a presence of fruit flies in the kitchen specifically by the 3-Comp sink. Flies were not present on food or food contact surfaces. PIC stated that the facility has a pest control company in place. Ensure pest control frequency is increased.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed base boards and floors present throughout the facility with chips and cracks. Ensure that floors and base boards are repaired and ensure that they are maintained as smooth and easily cleanable.

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- Observed several employees in the facility washing their hands at correct times such as prior to donning gloves, switching tasks, and after hands have been contaminated, however observed several food employees washing hands for approximately 10 seconds or less. EHS spoke with PIC and described that hands shall be washed for atleast 20 seconds. -CDI- PIC coached food employees and instructed them to wash hands longer for approximately 20 seconds. Employees corrected the amount of time spent washing hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw breaded chicken in an open plastic bag in the RIF above Bo rounds and French fries. EHS coached PIC that if frozen raw food is opened from the original packaging that storage order procedures are required. -CDI- PIC understood and adjusted storage order so that raw food was no longer over RTE foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf- Observed facility had 4 electronic thin probe thermometers, none of which were working. Ensure that the facility has a working thin probe thermometer. PIC stated that she would get a working thin probe thermometer today. EHS will return within 10 days, and whenever notified that the facility has received a working thin probe thermometer. -10 DAY VERIFICATION-

4-501.11 Maintain equipment in good repair. Observed front of house low boy not functioning, facility was not using the lowboy cooler. Observed 1 fryer not working, facility was not using the non-functioning fryer. PIC stated that they have a work order placed for both pieces of non-functioning equipment. Ensure that equipment is repaired.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed base boards and floors present throughout the facility with chips and cracks. Ensure that floors and base boards are repaired and ensure that they are maintained as smooth and easily cleanable.

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 handles on cold holding units throughout the facility. Observed sides of cooking equipment soiled, as well as sides of holding equipment such as Stand up RIC and Lowboy coolers. Observed dust and debris buildup on shelves above the biscuit station. Observed surfaces below expo line and below grill with grease buildup in need of cleaning.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed chipped floor tiles near chicken breading area as well as around the 3-Comp sink. Observed low grout on floors near 3-Comp Sink as well as chicken breading area. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors by biscuit station with buildup and residue in need of cleaning. Observed ceiling by 3-comp sink and chicken breading area with grease buildup and residue. Ensure that floors, walls, and ceilings are maintained in good repair and are non-absorbent, and that floors, walls, and ceilings are cleaned on a more frequent basis

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a soiled rag stored inside the handsink located near drive-thru line. CDI: Rag was removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS food items inside make table 1 cold holding above 41F (see temp chart). Date stickers for some of these items showed that they had been prepared over 4 hours prior to EHS's observation. EHS observed ambient air temp of the unit was reading at 51F and after 27 minutes ambient air temp only dropped to 49F. TCS food items stored inside the lowboy of this same unit were temping above 41F as well. TCS food items temping above 41F that had been recently stocked in the unit were placed over ice and temporary TPHC form was filled, and TCS food items that had been holding in this unit over 4 hours temping above 41F were voluntarily discarded by PIC. PIC stated he will contact technician to come check on the unit. VERIFICATION REQUIRED within 3 days to ensure facility is in compliance. REPEAT VIOLATION. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one sanitizer bucket full of QUAT sanitizer, stored at the biscuit station reading 0ppm. CDI: PIC dumped out the sanitizer bucket and refreshed with properly concentrated QUAT reading above 200ppm. Observed soiled rag stored inside the rinse basin at the 3-compartment sink. Do not store in-use wiping cloths inside sinks basins.

4-501.16 (A) Do not use a warewashing sink for handwashing. Observed a handwashing sign posted at one of the prep sinks located in between WIC 1 and WIC 2. Remove handwashing sign since not a designated handsink.

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 gaskets and handles on cold holding units throughout the facility. Observed sides of cooking equipment soiled with food residue. Observed food debris accumulating on interior surfaces of RIF. Observed dust and debris buildup on shelves above the biscuit station. Increase cleaning frequency. REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed coleslaw cold holding in the WIC 2 above 41 degrees F (see temp chart). Date labels showed they were prepped on 3/17. CDI: PIC voluntarily discarded coleslaw. Observed country ham cold holding in the WIC 2 above 41 degrees F (see temp chart). PIC stated they had it out at room temp for prep and recently placed it back into the WIC prior to the start of the inspection. CDI: EHS allowed PIC to move country ham into the WIF to rapidly cool down. 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 one paper towel dispenser at a handsink not functioning. Repair.

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 gaskets in the lowboy cooler 3 and accumulation of food debris on the interior surfaces of reach-in freezer and cooler drawers. Increase cleaning frequency. REPEAT VIOLATION.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed one bain marie with visible food debris stored in the clean dish rack. CDI: PIC removed bain marie and placed in 3-comp sink to be properly washed, rinsed, and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

4-601.11(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 sides of cooking equipment and handles of cold holding units with buildup of debris. Increase cleaning frequency.

4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Observed accumulated burnt food debris on food contact surfaces of flat sheet pans stored at clean storage floating shelving unit. Utensils no longer smooth and easily cleanable. -0-

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 several TCS applicable foods at hot holding station said to be on TPHC without a start time/end times. CDI - PIC instructed employee to provide start and end times of items on TPHC. -1.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean metal food containers stacked wet. -0-

4-202.11 Multiuse 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 severly cracked plastic dough ball pan. CDI - Removed from facility by PIC. -0-

REPEAT VIOLATION: 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, damaged and missing floor and wall tiles throughout the facility. Repair. -0.5-

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed a badly dented can stored with other can goods. CDI-PIC relocated dented can to damaged can area located in office.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees preparing food without hair restraints. -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. -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 cracked/damaged floor throughout facility.

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

4-501.11 Maintain equipment in good repair. Observed minor damage on gaskets on walk in freezer door, repair or replace gaskets.

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 cleaned needed on interior of reach in freezer with dried food debris on surface of cooler.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - EHS observed sanitizer being used at 0 ppm qat. EHS also observed several metal containers and lids with food debris left on them and stored clean. CDI- PIC refilled the sanitizer vat in 3 comp sink to 400 ppm qat and moved soiled food contact surfaces to dirty side of 3 comp sink. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed pasteurized egg in front of grill top at 52F. CDI- PIC was able to quickly cool foods since item had been in use less than one hour. 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 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 blanched fries said to be on TPHC without a start time. CDI- PIC provided start and end time of fries on tphc.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P- Observed sanitizer bucket stored on top of chicken prep table. CDI- PIC moved item.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. - Observed handle of ice scoop stored on ice. CDI- PIC moved ice scoop to be stored correctly per code.

4-101.11 (A) Food contact surfaces shall be made of safe materials. - P 4-202.11 Multiuse 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- EHS observed can opener with sharp edges due to rust and chipping. CDI- PIC removed item from service. PIC to purchase one today.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed door to dumpster left open and not in use. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed boxes and sofa outside of dumpster area.

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. PIC not certified. CDI by instruction.

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 employee not vigorously rub for required time when washing. CDI, employee rehashed hands.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Observed raw chicken breast cooked to 158 degrees F in fryer. CDI, chicken dropped back in fryer to continue cooking and reached 170 degrees F and above.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roach in men’s restroom. Facility receives monthly pest control treatment from EcoLab. Monitor and increase treatment if necessary.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed raw chicken box lid stored on prep table used for other than raw chicken according to staff. CDI, cardboard lid for raw chicken voluntarily discarded.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single-service containers stored on high mount storage shelf behind front counter but shelf accumulating debris / soil.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. - REPEAT - Observed ambient temperature of chicken walk in cooler to be 48F and raw chicken to be holding above 41F (see temperature chart). PIC moved all TCS items in cooler to second walk in cooler or walk in freezer. PIC called maintenance while EHS present. - VR - Verification required within 3 days to ensure walk in cooler properly functioning. Facility has adequate cooler space to remain operational while repairs are completed.

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 - REPEAT - Observed supremes without a label indicating the time that is 4 hours past the point in time when the food was removed from temperature control. - CDI - PIC labeled supremes and reminded employees to label all food as it is replaced. - NOTE: EHS elected to keep point deduction the same due to only one item missing label. Point increase will occur at next inspection if repeat violation.

4-501.11 Maintain equipment in good repair. - Observed one oven and one flip top cooler out of order at time of inspection. PIC stated work orders have already been placed for both. Repair units or remove from facility.

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. - REPEAT - Observed food debris/residue buildup on the outside and inside of equipment (such as reach in coolers). Increase cleaning frequency to prevent buildup. Maintain equipment clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. In prep cooler next to stove top, observed sliced tomatoes, cut lettuce and pimento cheese cold holding above 41 F, see temperature chart. CDI. Items were relocated to walk-in cooler to rapidly cool.

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; PIC indicated foods held in steam well (Mac & cheese, grits, eggs, chicken) are held on time but items were not labeled with a time stamp. CDI. Foods were labeled with discard time during inspection.

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 handle to French fry scoop stored in fries.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed food containers stacked wet. 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 grease/residue build-up on interior and exterior of cold holding equipment, cooking equipment and food preparation tables throughout establishment. Observed food particle build-up on shelving in walk-in coolers. Please clean and maintain clean.

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 a need for improved floor cleaning throughout establishment. Observed grease build-up on vent hood. Please clean and maintain clean.

6-301.11 Provide soap for handwashing at each handsink. -Pf - REPEAT - Observed handsink by biscuit station missing soap at time of inspection. CDI - PIC provided soap. NOTE: EHS elected to keep point deduction the same due to different code violation.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed clean dishes stacked wet. Allow dishes to air dry after cleaning and sanitizing before stacking.

4-501.11 Maintain equipment in good repair. - Observed leaking faucet at three compartment sink. Requires repair. 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. - Observed cardboard boxes along shelving used to store boxes of food in walk in cooler (far left). Cardboard is absorbent and is not smooth and easily cleanable. Remove cardboard.

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. - Buildup observed in bottom of reach in freezer, bottom of reach in cooler under new sandwich prep station, in between fryers, and along shelving near fryers. Increase cleaning frequency to prevent buildup.

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 - PIC could not produce certified food protection manager certification.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Paper towels missing at handwash sink near biscuit station upon arrival. Keep stocked at all times. CDI - PIC provided paper towels.

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 mac and cheese thawing in prep sink while raw chicken was being prepped on the drainboard of the same prep sink. Raw meats and ready to eat foods must be separated during storage, preparation, holding, and display. CDI - EHS educated PIC and employee on need to keep the two separate. Mac and cheese was removed from sink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety - Quat sanitizer registering around 100ppm in the basin but at or above 200ppm right out of the spray nozzle. EHS believes the mechanism is not pulling enough sanitizer to maintain required concentrations (200-400ppm) within the basin. PIC called Ecolab and put in an emergency work order. VR - Verification required within 3 days.

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 - Several items (mac and cheese, rice, pork chops, eggs, chicken, grits) missing sticker to indicate when the food should be discarded. CDI - Items discarded. VR - verification required within 10 days to ensure stickers are being properly used.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Glass & multisurface cleaner stored directly beside tea and soda dispensers as well as above single service articles. CDI - EHS educated PIC on proper areas to store chemicals. PIC moved chemical to rack next to handwash sink.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed mac and cheese thawing in prep sink by sitting in stagnant water which is an improper thawing method. CDI - EHS educated PIC on proper thawing methods (such as using running water over the item instead of sitting in stagnant water). PIC turned water on.

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. - Reach in cooler near drive thru window missing thermometer. CDI - PIC provided thermometer.

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 fry seasoning shakers unlabeled as well as squeeze bottles of mayo. Requires labels.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. - Ice scoop stored in ice such that the handle directly touched the ice. Store ice scoop handle up if stored in ice to prevent contamination. CDI - PIC adjusted ice scoop so that it was stored handle up.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - REPEAT - Quat test strips missing to test strength of sanitizer in 3 compartment sink. CDI - Manager from another store brought quat test strips.

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. - Buildup observed in bottom of reach in freezer and along shelving near fryers. Increase cleaning frequency to prevent buildup.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. - Observed waste on the ground around the dumpster. Keep area clean to avoid rodent and insect harborage. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed dumpster doors open on both sides. Keep doors closed.

2-102.11 (A), (B) and (C) (1), (4) - (16). Pf- PIC unable to demonstrate knowledge by complying with the Food Code by having no violations of Priority Items during the current inspection, being a certified food protection manager, or by responding correctly to the inspector’s questions related to the operation of the food establishment. CDI-ES discussed and provided PIC with the 17 questions related to demonstration of knowledge. Please review and ES recommends implementing questions into training. Note: provided updated TPHC form and summary of changes document to PIC.

2-102.12 (A) Certified Food Protection Manager- Observed PIC’s certified food protection manager (CFPM) certificate expired in January of 2021. The PIC shall be a certified food protection manager by passing a test that is part of an accredited program.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees Observed - Pf Facility’s existing written employee health policy does not include the updated “BIG 6”. Update existing employee health policy to include the new reportable illness (salmonella (nontyphoidal)). Facility has posted the employee health policy poster that was provided by MCHD, but was unaware of the asterisk indicating salmonella (nontyphoidal). PIC was able to provide the facility’s written employee health policy, but two staff members were unable to show or demonstrate knowledge of the five reportable illnesses and the five symptoms. CDI-ES educated PIC and food employees on the five reportable illnesses and five symptoms. ES provided PIC with an updated employee health agreement form.

2-501.11 Clean-up of Vomiting and Diarrheal Event Observed facility without written procedures to follow when responding to a vomiting or diarrheal event in the establishment. CDI - ES discussed the new requirement with PIC and provided PIC with an example of a written procedure created by the state. Please review the new requirement and procedures with staff and implement in your facility.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed facility using a restroom cleaner approved for food plant and other institutional use only. The product was being used to sanitize food contact surfaces throughout the kitchen area. The concentrations of the product showed it was a chlorine disinfectant. Verification visit no later than 10/15 to verify product is no longer being used to clean food contact surfaces in the facility. The facility can use the cleaner in the restroom or to disinfectant high frequency touch areas. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed in-use chlorine spray bottle with a chlorine concentration of over 200 ppm. Verification visit no later than 10/15 to verify discontinued use of the restroom cleaner (chlorine disinfectant) on food contact surfaces. PIC stated during inspection they will no longer use the product. ES explained chlorine can be used to sanitize food contact surfaces, but shall have a concentration of 50-200 ppm chlorine and test strips present.

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 handling food items with wrist watch and bracelet.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips for chlorine disinfectant/sanitizer present in facility. Verification visit no later than 10/22 to verify test strips are available in facility or chlorine is no longer being used to sanitize food contact surfaces in facility. Facility also uses quat sanitizer with test strips available.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed soil build up within chicken station reach-in cooler. Observed soil build up on the outside of equipment (e.g. reach-in coolers, fryers). Increase cleaning frequency to avoid build up.

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed damaged and missing coving in walk-in coolers. Repair damaged and missing coving in all areas. The floor in the walk-in coolers are the same as the flooring throughout the kitchen. 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 accumulation of food debris on floors and walls throughout kitchen, prep and warewashing areas. Increase cleaning frequency to avoid build up. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed missing grout in between tiles throughout facility. Provide and maintain grout in between floor tiles throughout kitchen.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink by ice machine blocked by black rolling cart. CDI: Food employee moved cart. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink by biscuit station. CDI: PIC provided paper towels. REPEAT VIOLATION.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at handsink by biscuit station. CDI: Towels were provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed heavy build up on biscuit pans. REPEAT VIOLATION Previous violation corrected.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed liquid eggs holding above 41F in ice water at grill area. CDI: Liquid eggs were rapidly chilled on ice to below 41F. All other products today were at or below 41F.

3-501.13 Use approved thawing methods. Observed Mac and cheese thawing on counter.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed some cases of fries on the floor in the walk in freezer.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in front reach in cooler near hot wells. REPEAT VIOLATION Previous violation corrected.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy food debris build up in small prep unit especially in back flip top area. Observed some build up inside biscuit cooler. Observed heavy build up in hot wells on front line. REPEAT VIOLATION

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

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 ceiling tiles and AC vent with dust build up around dry storage area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed slight build up on the blade of can opener. CDI-Moved to 3 compartment sink to be wash, rinse, and sanitized.

4-501.11 Maintain equipment in good repair.-Observed torn gaskets inside the bottom reach in unit at the biscuit station.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Cleaning is needed inside the gaskets of the bottom reach in unit at the biscuit station and at the flip top. Cleaning is needed along the storage racks in the walk in cooler, above the fryers, and above the biscuit station. Cleaning is needed outside the containers holding the blueberry and cinnamon biscuits. Cleaning is also needed along the side of the ice machine, observed black build up. Clean areas where splash and food debris most commonly occur.

.-The hood filters throughtout the faciliity needs cleaning. 4-204.11 Ventilation Hood Systems, Drip Prevention - C

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.Obserevd manager Greg with no CFPM certification. Repeat violation.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with build-up on the inside and where ice is touching. Ice machine is in need of cleaning.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Obserevd roll top unit next to grill with an ambient air temperature of 42F. Items in prep unit were holding at 43-44F including pimento cheese, lettuce, tomatoes. Was informed items were prepped this morning at 6am. CDI-PIC moved items to walk-in cooler, is calling maintenance person to come repair. Until then is not to use prep unit.

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 salads prepped this morning sitting in a prep unit at 43F. PIC explained they made them at 6am and put most of them in the walk-in cooler and the rest go underneath prep unit. Items in plastic clam shells and tightly covered not allowing air flow. CDI-PIC moved to walk-in cooler

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed a metal pitcher with 82F water sitting on counter next to grill. PIC explained they use this for utensil storage and change water every hour. Explained the frequency of water change needs to increase to maintain a 135F water temp, or utensils need to be stored in a different way. Repeat Violation.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed several types of single use items such as plates, lids, cups, plastic container sitting above the front hot hold serving line. Items are exposed to contamination by the public. Items need to remain in the sleeve.

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

5-205.15 (B) System maintained in good repair - C Observed a leaking prep sink by the poultry walk-in.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Observed several broken tiles near the 3-comp sink.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. COMMENT: No certified food protection manager (CFPM) at time of inspection. PIC states manager with Servsafe certification was in a meeting. PIC during inspection demonstrated knowledge of food safety but did not have certificate. This employee needs to obtain certificate; points taken at next inspection if CFPM is not available.

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 At the drive thru steam table, observed fries, sausage gravy, grits, supreme chicken tenders and bo rounds not properly documented with discard times per procedure. CDI. The PIC corrected all the times. Ensure that all times are maintained correctly in this area as this is a repeat from the previous inspection.

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 whisk and spatula in pitcher of water at 77F.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. COMMENT: Observed chicken marinating equipment not properly air-dried from last night. Ensure to invert the chicken basket when placing in the walk in cooler.

4-501.11 Maintain equipment in good repair. COMMENT: Raise lowest rack on left side by chicken breading station to maintain 6 inches above floor.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean underneath the drive thru line. Replace all broken floor tile. Replace lights out by chicken breading station. Repeat. Half points as low risk.

2-301.15 Only wash hands in handwashing sink. -PF Observed food employee wash hands in the produce prep sink. Ensure that hands are always washed at a handwashing sink to prevent contamination. CDI, the employee was instructed to wash his hands in handwashing sink. Employee noted the nearest handsink was not properly working (see # 8).

5-202.12 Provide at least 100F water at handsinks. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf The back handsink was not properly working at the time of the inspection. Hot water was not being provided at the sink at the time of the inspection. This resulted in a handwash violation (see #6). CDI. Maintenance arrived on site at the time of the inspection to repair the handwashing sink to provide working, hot water. Paper towels not provided to handsink by biscuit prep area. CDI. Paper towels were made available by the PIC.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P COMMENT: Observed quaternary sanitizer at 100PPM of quaternary ammonia at the three compartment sink. The quaternary sanitizer was filled in the sink earlier this morning. CDI the PIC refilled the quaternary ammonia vat to 200PPM.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P COMMENT: Observed egg wash at the grill at 47F. Observed country ham holding at 45F in the low boy cooler. The country ham was moved into the walk in cooler until the cooler is looked at to ensure it is holding proper temperature. Egg wash was voluntarily discarded by the PIC.

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 time no properly documented on the following: Cajun fries and bo rounds near the drive thru window, and dirty rice and chicken supremes at the inside hot bar. CDI. All food times were confirmed were clearly marked with their discard times.

4-501.11 Maintain equipment in good repair. COMMENT: Observed racks in the front reach in freezer beginning to rust. Observed ambient temperature of the front low boy prep cooler at 42F. Please ensure the cooler is properly functioning so that it can provide an ambient temperature of 41F or less. Replace the light bulb out in the reach in freezer (one door) as it is out (ensure if a bulb is needed or the ballast of that light is broken).

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris buildup on walk in cooler gaskets, and prep cooler gaskets. Ensure to clean more frequently. 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. 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 dust buildup on ceiling tile/light fixture above the drive thru line near handsink. Vent above the prep sandwich cooler in need of cleaning or replacing if cannot be cleaned thoroughly. Replace all lights that are out in the hoods, to include the hoods above the fryers/grill and above the biscuit ovens. Replace any floor tile that is broken throughout the facility.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cheese cold holding in flip top unit above 45 degrees. CDI Product was discarded. No points deducted as a whole all cold holding was in compliance. Just a reminder that all cold holding goes to 41 degrees as of 1/1/2019. Make sure to not overstack and try to keep flip top units closed.

4-502.11(A) Maintain utensils in good repair. 4-501.11 Maintain equipment in good repair. Observed shelving in reach in units starting to corrode and rusted. Make sure to keep in good repair. Observed utensils and cooking equipment stained, damaged or in disrepair. Make sure to repair as needed. 4-202.16 Nonfood-Contact Surfaces - C Nonfood contact surfaces shall be smooth and easily cleanable. Observed in walk in cooler cardboard still be used to line shelves. Make sure to use something smooth, easily cleanable and non absorbent. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor debris on dry storage shelving and shelving above three compartment (minor flour residue over 3 compartment). Overall much improvement with reach in units and cleanliness. REPEAT.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed at the 3 compartment sink (equipment soaking) and two sanitizer buckets reading 0 ppm for quat sanitizer. CDI PIC changed out buckets and vat at 3 compartment sink.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed food employee proceeding to open a can that was significantly dented. CDI Food employee stopped and can was discarded.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees wearing watches and rings with stones. Make sure food employees remove all jewelry when conducting food preparation. Observed PIC with artificial fingernails and nail polish working at fry station at time of arrival without gloves. Make sure to wear gloves when working with exposed foods. Observed PIC at time of inspection working at fry station not wearing a hair restraint. REPEAT from last inspection however only food employee without due to this points decreased.

4-101.19 Nonfood-Contact Surfaces - C Nonfood contact surfaces that are exposed to splash, spillage, or other food soiling shall constructed of a corrosion-resistant, nonabsorbent and smooth material. Observed food establishment using cardboard to line shelving in walk in cooler. Make sure to use material that is nonabsorbent.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris and build-up in reach in units and shelving for dry storage. Make sure to increase cleaning frequency. REPEAT

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No papertowels were present at the back handsink- cdi supplied during inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed Pork chops holding at <135F today- cdi discarded.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 3 employees today with no hairnets, hats or restraints on.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two buckets that were <150ppm. Refilled so the quat in the buckets were between 200-400ppm.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed some build up on the airdry racks today. Keep ice bucket holder clean.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Some build up on the bread toaster today and on the underside of steam cover. Clean tea rolling cart and missed walk in racks.

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. 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. ceiling vents have peeling paint. Recaulk biscuit station to the wall so there is no gap. Clean floor drain at customer drink area and clean floor better in corners and around the handwash pedals.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken at main hh line holding temperature below 135F. CDI, PIC voluntarily disposed of chicken. Ensure food for hot holding is kept at 135F or above.

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 coleslaw made more than 24 hours previous to inspection without date mark. PIC stated coleslaw was made on 9/12. Small containers of coleslaw contained date mark, but larger containers (16 once) did not. CDI, PIC placed correct date mark, all coleslaw was made the same day. Improvement was observed. Repeat

< 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on tables, not in sanitizer between uses.

4-602.13 Nonfood Contact Surfaces - C Observed shelving throughout facility in need of cleaning, specially in coolers. Observed build up on dust and debris on floors in walk in coolers. -Repeat

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with open doors. -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 buildup of dust, debris and dark mildew like substance on floors near dish pit. Observed floors in need of deep cleaning throughout the facility. Observed build of dust in vents in bathrooms,

2-401.11 (B)(3) Food Employee may drink from a closed beverage container if container is handled to prevent contamination of exposed food; clean equipment, utensils; and unwrapped single service and single-use articles. Observed employee drink stored on shelve in walk in cooler, above ready to eat foods. Observed employee drink stored on back of counter on drive through line beside drink machines. Drinks were moved. Ensure employee drinks are stored in a manner to prevent contamination of establishment food.

|2-301.14 Food employee shall clean hands and exposed portions of arms immediately before engaging in food preparation, including working with exposed food, clean equipment and utensils, after touching bare human parts other than clean hands and clean exposed portions of arms. (E) After handling soiled equipment or utensils; p (F) during food preparation as often as necessary to prevent cross contamination when changing tasks. (G) switching between raw foods and ready to eat foods. p (H) before donning gloves for working with food. P Observed food manager done gloves to handle lettuce with out washing hands. Observed other food employees not washing hands before donning gloves, food employee handled raw country ham and removed gloves, don new gloves to handle ready to eat food without hand washing. CDI, conversation was had with food employees with regards to hand washing procedure and glove use, corrected employees.

6-301.12 Each hand washing sink or group of hand washing sinks shall be provided with individual disposable towels or approved drying provision. PF Observed no paper towels at hand sink in front near drive through. CDI, paper towels provided by PIC. Ensure all hand sinks are provided with drying method approved.

3-304.15(A) Single use glove shall be used for only one task such as working with ready to eat foods or with raw animal products and used for no other purpose, and discarded when damaged or soiled, or when interruption occurs in operation. (P) Observed food employee working with ready to eat foods, continued to rinse container with spray arm and handle soiled containers and later returned to work with ready to eat food with same gloves. Observed food employee working at baking station washing over gloves at hand sin and later continued to wipe hands with gloves still on over a rag. CDI, spoke to both employee about the limitations of glove use and proper procedure when using gloves.

4-602.11 Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. surfaces of utensils and equipment contacting potentially hazardous food may be cleaned less frequently than 4 hours if tcs food are maintained at 45F or below or 135F and above, and containers are cleaned when empty. P Observed pan containing eggs at 50F, pan was used hold eggs throughout the day without being changed. Employee stated eggs are poured into pan directly from carton. Pan had been put out at 6 am. Food employee did not know since when eggs had been holding over 45F. checked at 10:30 am. CDI, PIC discarded eggs and replaced plan. Observed soiled pans stored as clean plans containing stains and burned food debris. Observed ice machine with dark build up of food debris. Observed near chute, and crevices. Ensure food contact surfaces are clean to sight and touch.

3-401.11 (A)(3) Poultry cooked from raw shall be cooked to heat all parts of food to 165F or above for 15 seconds. P Observed fried chicken breast at 157F the first time it was dropped in to frier, as final cook temperature. CDI, food employee returned chicken back to frier to reach 165F. Chicken reached 192. Ensure all chicken cuts reach 165 or above.

3-403.11 (C) Ready to eat foods from commercially processed or from intact package from food processing plant, shall be heated to a temperature of at least 165F for hot holding. Observed mac & cheese headed for hot holding from sealed bag. Mac and cheese reached 1147F, before food employee removed to place at hot well. CDI, food employee returned mac and cheese to oven to reach 135F. Ensure food intended for hot holding is heated to correct temp.

3-501.16 (A)(B) Potentially hazardous food shall be maintained at 45F or below if intended to cold hold. (P) Observed milk at under counter cooler above 45F Observed pasteurized eggs from carton also above 45F at cook line. CDI, PIC discarded both milk and eggs. Eggs were held in a pan surrounded by little ice since 6 am, Milk had been left in cooler since night before, no temperature check was performed that morning.

3-501.17 TCS foods prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be discarded, consumed on premises, sold or discarded. Food held at 41 or below may be held for a maximum of 7 days. For a maximum of 4 days if held between 41F and 45F. Observed tomato, lettuce, cole slaw at front line, without date mark. PIC stated product may be kept for 3 days. Observed cut tomato in walk in cooler with date 8/27, PIC stated tomato in front was from 8/29. VR Ensure a;; TCS foods held for over 24 hrs containing a date marking method.

3-302.12 Working containers holding food or food ingredients that are removed from original package for use in establishment, that are not easily identifiable such as pasta, shall be identified with common name of food. Observed two working containers with product not easily identifiable. Observed container above prep table near cook line with flower like content with out label. Ensure working containers are labeled or easily identified.

2-303.11 Except for a plain ring such as a wedding band, while preparing food, food employees may not wear jewelry. Including medical info jewelry on arms and hands. 2-402.11 Food employees shall wear hair restraints such as hats, hair covering or nets, that are effectively keeping hair from contacting exposed food. Observed manager wearing hand jewelry, bracelet, whole working with food. Observed same manager not wearing hair restraint while handling food or at any time during the inspection.

4-901.11 After cleaning and sanitizing, equipment and utensils shall be air dried. Observed pans stacked wet.

4-904.11(A) single service and single use articles shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces is prevented. Observed single service cups stored outside of sleeve, t cash register, at customer ordering area. Lip of cup is directly facing customers. Protect single service cups.

4-602.13 Nonfood-contact surface of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Observed build up of residue on shelving throughout facility..

5-203.14 Plumbing system shall be installed to preclude backflow of solid, liquid, or gas contaminant into the water supply system out each point of use at the food establishment, including on a hose bibb if hose is attached or on a hose bibb if hose not attached and back flow prevention is required by law. Observed no backflow prevention device at hose bibb at dumpster area. Each point of se at water needs to be replaced to ASSE 1024 instead of ASSE 1011, which is placed out of spicket.

5-501.113 Receptacle and waste handling units for refuse, recyclable and returnable shall be kept covered with tight fitted lids or doors if kept outside establishment. Observed open door of dumpster. Ensure doors are kept closed.

Observed a breast piece that did not reach 165F in all parts today- dropped again to reach >165F to correct. Discussed with staff the need to drop big pieces in the oil first, temp big pieces in multiple parts of the piece to ensure it is cooked through. 3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P

Observed lettuce holding at >45F today- pushed down below the cold line today where it began chilling down. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

'Observed mac and cheese thawing in standing warm water- put into refrigerator to correct. 3-501.13 Use approved thawing methods such as refrigeration, cooking process, microwave, or continually running/draining cold water.

Observed santiizer bucket at <150ppm. All refilled with 200-400ppm quat to correct. Discussed with staff the need to saturate clean rags in quat. before placing into buckets to rinse out chlorine that they were laundered with. Also, fill buckets with enough sani to cover clothes and change out when soiled. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

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

Observed build up on walk in fan, under the customer drink area, and milk crates in the walk in cooler.

Observed a broken light shield in the walk in freezer- remove broken glass today and provide a new shield. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.

Observed no papertowels at the back handwash sink- resupplied during inspeciton. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf

Observed chicken breast not reach 165F or more- chicken dropped again to achieve >165F today. Be sure staff temps chicken as discussed. 3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P

Observed some items on the steam table holding at <135F=- water added to steam table and products reheated to >165F during inspection,. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P

Observed liquid egg stored at >45F today. Ice added to product to correct. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed degreasor labeled as sanitizer- discarded. Observed bathroom cleaner stored on a kithcen counter - moved to designated chem. storage to correct. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf 7-201.11 Store toxic materials to avoid contamination. -P

Observed build up on clean dish racks and on the ice bucket storage holder. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.

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

Observed light shield in walk in freezer broken., 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice sitting in handwash sink next to the biscuit station. CDI-Spoke to PIC about only using the handwash sink for handwashing.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one wet wiping cloth sitting on counter at biscuit station. CDI-The cloth was removed and placed into a sanitizer bucket.

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 handle to the flour scoop stored in the flour. CDI-The handle was moved to a position where it is not stored in the product.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed pans stacked wet on the clean equipment rack. Have equipment fully air dried prior to stacking and storing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed residue buildup on the storage racks above the 3-comaprtment sink. Needs cleaning.

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 grease and food buildup behind the fryers on the floor. CDI-The floor was cleaned.

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 employee enter kitchen, and use hand sanitizer instead of properly washing hands. Hand sanitizer is not an alternative to handwashing. CDI-Had employee wash hands and spoke to manager about not using hand sanitizer.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed a drop pan sitting on top of blanched french fries near fryers. Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized, or single-service and single-use articles. CDI-The pan was moved off of the fries.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed multiple bottles of sauces that are not labeled. All working containers need to be labeled with the common name of the food. Have all bottles labeled.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple wet wiping cloths sitting on counters tops when not in use. CDI-The cloths were moved to a red sanitizer bucket with the correct concentration.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed sandwich prep cooler cutting board with deep cuts and yellowing stains. Needs resurfacing or replacing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed black residue where the black lid of the ice machine meets the blue lid of the ice container. Needs cleaning.

5-205.11 Handsinks may only be used for handwashing.-Pf Observed employee wash out wiping cloth in handsink. Gave instruction.

4-501.11 Maintain equipment in good repair. Observed cutting bosard with deep cuts & stains. Gave instruction.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed slight biofilm inside ice machine. Gave instruction to provide a 3-step cleaning.

4-901.11 Equipment and Utensils, Air-Drying Required - C Observed minor wet stacking. Separated for proper drying.

4-501.12 Cutting Surfaces - C Cutting boards must not have deep cuts or stains. Observed several marred cutting boards. Gave instruction to replace as needed. 4-101.19 Nonfood-Contact Surfaces - C NonFOOD-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. Observed cardboard used as shelving liner in chicken walkin. The cardboard was not soiled and manager reports that it is changed daily. Recommend using plastic liners.

2-401.11 Eating, Drinking, or Using Tobacco may not be conducted in areas where food or utensils may be contaminated. Observed employee donuts stored above single service items by drive thru window. Relocated to berak room.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employee go to put on gloves without first washing hands. Stopped, educated and employee complied.

4-602.11 Clean the equipment and utensils as required to avoid contamination. -P Observed black flecks fall into ice when ice machine shield was wiped. Employee used a clean sanitizer rag to wipe the top of the shield and they scooped the top layer of the ice. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed one sanitizer bucket below 150ppm KayQuat. Placed at 3 comp sink to be refilled. Recommend increasing strength of sanitizer at dispenser to 200ppm.

3-401.11 Cook raw animal foods to required temperatures. -P Observed chicken fried with chicken breasts only hitting 154F. Reheated to 184+F immediately.

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 TPHC procedure for blanched fries is missing discard as the last step. Add to standard operating procedure. If you wish to hold Bo rounds on time instead of temperature (currently doing 20 minutes), you must have procedures for these, as well. Observed Bo rounds at 100F with no discard time on pan. Voluntarily discarded.

6-501.11 Floors, walls, and ceilings shall be maintained in good repair. Observed floor damage at back door. Repair.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed in-use tea urn nozzles and soda nozzles to be soiled. -CDI Items were removed for cleaning. -REPEATObserved hot water in the dishwashing basin to be at 86F during washing operation. It must be 110F at least to properly wash dishes. -CDI Hot water was provided.

2-302.11 Maintenance-Fingernails - PF Observed staff members working with food who have nail polish. If a food handler has nail polish or artificial nails, they must wear a glove at all times of food or beverage handling. -CDI Staff members put on gloves.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed in-use tea urn nozzles to be soiled. -CDI Items were removed for cleaning.

3-306.11 Food Display-Preventing Contamination by Consumers - P Observed in use tea urn in the customer self service area to be without a lid. Tea urns in the customer area must have a lid. -CDI Lid was provided.

2-303.11 Prohibition-Jewelry Observed staff member working with open food while wearing a watch on the wrist. No items may be worn below the elbow except for simple metal band rings with no cut-out, gems, or in-lays

3-304.14 Wiping Cloths, Use Limitation - C Observed soiled wiping cloth left on shelf. In-use wiping cloths shall be put into the buckets of proper sanitizer. If the cloth is not to be used any further, it must go into the dirty linen.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed wooden rolling pin to have a large split in it making it not smooth and easily cleanable. Replace this item with one that is in good repair, smooth and easily cleanable.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency Observed in-use can-opener blade badly soiled. Wash, rinse, and sanitize all food contact surfaces within four hours of their first use. -CDI Item was removed for cleaning.

2-303.11 Prohibition-Jewelry Observed staff member working with open food while wearing a ring with a gemstone. No items may be worn below the elbow except for simple metal band rings with no cut-out, gems, or in-lays.

3-307.11 Miscellaneous Sources of ContaminationObserved condensation dripping from the top of a stand-up refrigeration unit. Observed a discharge from the cooler unit in the walk-in freezer. Ensure that these discharges do not drip on the food items. Observed no lid for the lemons at the customer service tea area. These items must be covered as they are a customer self service item.

4-901.11 Equipment and Utensils, Air-Drying RequiredObserved items to be wet stacked. Items must air dry. Do not wet stack items, do not towel dry items.