CHICK-FIL-A

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.Observed a few handwashing sinks in need of cleaning, ..CDI.. Sinks were cleaned out.REPEAT 6-301.14 Post a handwash sign at each handsink. Observed hand washing sinks without hand washing sign. CDI.. EHS left handwashing signs

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several dishes stored as clean with visible food debris.CDI.. Items moved to dishwasher for w/r/s. REPEAT 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 chicken in prep unit above 41F. Please see temp chart. CDI.. Items moved to WIC to quickly cool. REPEAT 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests by dump sink.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed spoon and thongs stored touching racks with visible debris and or rusting. CDI.. Items were moved

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 around outside of ice shoot. Also observed RIC with visible debris on shelving. REPEAT

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris in basin of handwashing sink. CDI.. Sink was cleaned out during inspection. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed bucket blocking handsink. CDI. Bucket was removed

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed utensils , slicer and containers with visible debris stored as clean. CDI..Items moved to dish pit. REPEAT 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 cook grilled chicken and parfait above 41F.. CDI items sent to WIC to quickly cool. REPEAT . EHS didn’t escalate point due to it only being 2 items out of temp 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 .

4-601.11(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 door to RIC in need of cleaning also observed inside of coolers in need of cleaning.REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed leak at hand wash sink, front of kitchen

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P - Observed food employee use gloved hands to pick up items from floor, remove gloves, and donning new gloves without a hand wash. Observed food employee wiping down areas where raw chicken sit when being placed in fryer, remove gloves, and donning new gloves without washing hands. Ensure that a hand wash occurs when task are changed or as needed before working with food. CDI - both employees washed hands.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Observed pans of chicken and lettuce stored in the cooler at 38F without covering. Ensure that all foods are covered once cooled.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed salad spinner and lettuce dicer visible soiled with lettuce debris prepared last night. Observed several pans and utensils soiled with grease build up and food debris. Ensure that all utensils and equipment are washed, rinsed, and sanitized to keep them clean to sight and touch. CDI - All items sent back to dish bit area to be cleaned and sanitized properly. Due to the volume, I recommend retraining of staff that are responsible of these job duties. 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed ice machine in kitchen with minor build up. Clean as often as necessary.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed four containers of cheese and one container of tomatoes stored on the line reading 51F - 55F. Unit was not on which caused temperatures to rise. CDI - All food items discarded properly. Unit turned on and read 35F ambient. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed two pans of chicken with no labels. Ensure that labels are placed on the chicken at all times. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed no sanitizing strips on site. VR required within 10 days for 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. - Observed cleaning needed on the exterior of equipment, hand sinks, and behind hard to reach equipment.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P - Observed can wash with no anit-siphon back flow or other at the outlet. The can wash is hooked up to a chemical tower and a cut of hose that lands on the floor of the can wash. The lines were under pressure at the point of water outlet. A vacuum breaker should be installed to ensure that there are no backflow concerns or the water shall remain off with no pressure. CDI - Water turned off with no pressure.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with side doors 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 under and around equipment in need of more frequent cleaning.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: PIC could not confirm that two employees chosen at random had been informed of their reporting responsibilities. Return visit to see that confirmation can be presented for employees. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P : sausage in holding at 123.0 F. Voluntarily discarded by PIC. 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 .

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Found chopped chicken in salad prep top unit 45.0 F. PIC discarded voluntarily. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 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: Prepped salads in small reach in at line were above 41.0 F while stacked and lids fastened down. Salads prepped at 1:43 pm. CDI- PIC moved salads to WIC to cool to 41.0 F or below. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Metal pans wet stacked on clean storage shelf. Facility has dedicated drying shelves. do not remove pans from drying shelves until dry, before placing on storage shelf..

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.-Observed salad spinner, stand mixer detachable utensils, metal pans, medium amber plastic containers soiled with food build-up and debris in clean storage area.-CDI-PIC was educated and all food items were 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a high volume of metal pans and medium amber plastic containers in clean storage (drying rack) area wet stacked. -CDI-PIC rewashed all items. REPEAT

4-501.11 Maintain equipment in good repair. Observed the interior top part of the stand-in cooler with ice build up and water leaking ( in front of the fryer), as well as its gasket torn along the horizontal part of the door. No contamination was observed. PIC removed food item in cardboard boxes to the WIC.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with side doors open. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster with broken drain plug. Replace Plug.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 under equipment in the BOH and inside the WIFreezer in need of more frequent cleaning.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: Towel dispenser at dish pit not operable. Towels were inside but not accessible. PIC replaced batteries but towels would still not dispense. Observed employee wash hands and try to get towel but could not. CDI- towels provided.

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

4-501.11 Maintain equipment in good repair. High temp dish machine not in use, PIC states a decision has not been made whether to repair or replace dish machine.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Drain plug in dumpster damaged so liquids can drain from interior. Replace plug.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Grilled filets in holding were below 135.0 F. Refer to temperature chart. PIC discarded voluntarily. No recent history of hot holding violations. 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 .

3-501.15 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: Prepped salads in small reach in at line were above 41.0 F while stacked and lids fastened down. CDI- PIC moved salads to WIC to cool to 41.0 F or below. 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 .

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

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed one chicken tender not cooked to 165F, all other pieces in the fryer basket were above 165F.CDI- Food handler discarded the one chicken tender. *Monitor temperature to ensure final cook temperature of chicken is reaching above 165F.

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. Observed tongs in the a cup with ice water on the counter next to the soft serve machine.

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

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 flashing at the mop sink detached from the wall. Reattach/repair/replace. Observed a couple coving tiles near the food prep sink and inside the walk in cooler by the door are damaged/broke. Repair/replace.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal bag stored on the black cart near the drive thru with single service items. 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 employee drink stored on the middle shelf above single service items at the front service counter. 6-303.11 Provide required lighting intensity. Observed burnt light bulbs over the dry storage shelving.

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

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup forming on rim/outside bottom of ice chute inside large ice machine. CDI: Food employee cleaned.

7-204.12 Chemicals used to wash or peel raw fruits and vegetables shall meet the requirements of the NC Food Code and used according the products label. -P Observed low veggie wash solution- 0ppm. CDI: PIC replaced container of solution and primed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken, lettuce, and hard boiled eggs being held above 41F in salad make table. Ambient temp of unit fluctuated between 31F-36F. All products prepared today within 4-hour window. PIC added ice baths to products. Facility will utilize ice baths and work out of walk-in cooler until unit repaired. PIC contacted service repair company. EHS will return within 10 days to verify unit repaired and properly holding temperature. VERIFICATION REQUIRED.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed staff member with long hair with no hair restraint behind front counter. CDI: Employee restrained hair.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed chopped lettuce cooling at too slow of a rate to meet cooling parameters. See temp chart and violation #33 for more details. Product prepared @7:30am. CDI: Education provided and PIC vented product for rapid cooling. REPEAT VIOLATION.

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 For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed chopped lettuce cooling in deep plastic Cambro containers covered with lids in walk-in cooler. CDI: Education provided and PIC vented product for rapid cooling. REPEAT VIOLATION.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels dispenser unable to dispense paper towels at hand sink near mop sink. CDI: PIC replaced battery and paper towel dispenser began working.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed grilled chicken cooling at a rate too slow to meet cooling parameters. See temp chart and violation #33 for details. CDI: PIC placed product on sheet pan for rapid cooling. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed sliced tomatoes cooling at a rate too slow to meet cooling parameters. See temp chart and violation #31 for details. CDI: PIC placed product on sheet pan for rapid cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several containers of salad being held above 41F in reach-in cooler under front counter. Breaker on cooler had tripped. CDI: PIC voluntarily discarded product. REPEAT VIOLATION.

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 grilled chicken cooling in deep plastic insert pan sealed with plastic lid in walk-in cooler. Observed sliced tomatoes cooling in metal insert pan covered with plastic wrap in walk-in cooler. CDI: Education provided and PIC placed products on sheet trays for rapid cooling. REPEAT VIOLATION.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no hot water dish thermometer at time of inspection. CDI: Education provided and PIC made aware of change due to 2017 Food Code implementation.

2-401.11 Eating, Drinking, or Using Tobacco - C Observed coffee sitting on a prep counter where food employee was making salads. CDI-Food employee moved to a different shelf.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ice cream machine holding at 46F. PIC said they had maintenance out 2 days ago to fix issue. CDI-PIC called maintenance while on site and will not use machine until it is fixed.

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 pre-made salads at 48/49F in a prep unit. Food employee said they make them and put them there until people order them. CDI-Food employee moved to the WIC, EHS explained they need to be cooled before they are put in there.

Observed HS in womens handsink only reaching 72F. PIC adjusted valve and water came out at 100F by the end of inspection. 5-202.12 Provide at least 100F water at handsinks. -Pf

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black and pink build-up on the inside.

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 raw chicken that had been filleted that was sitting in a breading station at 48F. PIC explained they had just placed them there after cutting. CDI-Chicken was gone before EHS left. Chicken needs to cool before holding in a prep unit.

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

4-501.11 Maintain equipment in good repair. Handsink needs to be re-attached/re-sealed in the back next to the 3-comp sink. Metal barrier between 3-comp and prep sink needs to be re-attached. Two light bulbs out in the dish drying area, still sufficent lighting. Metal piece falling down in the stand up by the fryer-and ice building up. Ice building up on pipes in the WIF.

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 can wash tiles broken, and a broken tile by the wall seam.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee phone sitting on a shelf over single use items. CDI-Food employee moved it and washed their hands.

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 grilled chicken in large portions cooling in the WIC, in plastic container and covered. Chicken was 45F. Observed lettuce in WIC with today's date, at 45F and lids on. PIC stated they had been made at 11:00am and were cooling. Observed grilled chicken and fried chicken at 96-100F, in a small reach in near the front prep area, employee stated they put those in 1 hr previous. CDI-Employee moved food to the WIC without lids, chicken that was already in the WIC was divided into smaller portions and the lid was left off.

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

4-501.11 Maintain equipment in good repair. Observed prep unit top coming off at the reach in. Broken gasket at the stand up freezer. Observed ice building up on the pipes in freezer, and on the boxes of food. REPEAT. PIC did not sign due to Covid protocols.

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. Areas of low grout throughout kitchen 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 wall by the prep unit with build-up, needs to remain clean.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed trash can stored in front of handsink, making it hard to wash. CDI-PIC moved trash. Repeat Violation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep unit holding at 50F, cheese was 45F. PIC explained cheese was put in there this morning at 9am, CDI-PIC moved cheese to a different prep unit and will not use unit until it is fixed.

4-501.11 Maintain equipment in good repair. Observed ice building up in freezer and heating strip no longer working. Need to re-attach handsink splash guard and re-seal, re-attach 3-comp and re-seal.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed oven next to soup kettles with built up food debris.

5-205.15 Maintain a plumbing system in good repair. Observed one floor drain with water coming up. Talked with Amy Michelone, it is not an immient hazard. They have a repair person coming in 20mins to fix to prevent splash contamination.

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 behind 3-comp sink in need of cleaning, underneath prep sink, broken tile next to can wash.

5-205.11 Maintain access to handsinks. -Pf - Observed a trash can blocking the hand sink by the prep sink. CDI - trash can was removed.

Repeat violation 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 2 containers of lettuce and 3 containers of chicken cooling while covered with lids and saran wrap in the walk in cooler. CDI - items were uncovered to facilitate cooling; see temperature chart.

Repeat violation 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed a QUAT sanitizer bucket at 100 PPM in the raw chicken area. CDI - bucket was emptied and remade at 200 ppm.

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

General comment 6-501.12 Floors, walls, ceilings shall be clean. - Observed black build up on the wall behind the food prep sink and on the wall under the sink; clean wall.

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 front of house employee wash hands and then use his bare hands to turn off the faucet. CDI: EHS educated the employee on proper handwashing and had them rewash.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken strips holding below 135F under hot lamp across from fryers. CDI: Chicken voluntarily discarded. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items holding between 42F and 45F (see temp chart for details) in cold holding units throughout facility. CDI: Out of temperature items were sent to walk in unit for cooling to 41F. REPEAT. Note: As this was the facility's first inspection under the new 41F cold holding parameter, points were not deducted for the above violation, despite it technically being a repat violation. If cold holding violations are observed in the future, points will be deducted.

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 fried chicken cooling in a reach in unit rated for holding. CDI: Chicken relocated to the walk in unit.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed front of house sanitizer bucket holding in sanitizer reading less than 50 ppm QAC. CDI: Bucket dumped and refilled with snitizer reading 200 ppm.

4-502.13 Single-use and single-service articles may not be reused. Observed single use food portioning trays being used as scoops for shredded chicken. CDI: Single use items discarded.

4-501.11 Maintain equipment in good repair. Observed one fan in walk in freezer nonfunctional during visit.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving throughout facility in need of cleaning to remove built up dust/grease. REPEAT.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine collecting black and pink debris.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed employee food in drawer cabinet below 135F. CDI product voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed carton of eggs in reach-in cooler above 45F. Observed milk bath in chicken breading station above 45F. CDI both items voluntarily discarded.

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 prepared on Saturday not date marked. CDI chicken labeled.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical spray bottle not labeled. CDI bottle removed from area to be labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed nonfood contact surface of container stored directly on food in cooling rack area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces of equipment collecting food debris; liquid inside cooler bottoms, walk-in freezer floor, handles of equipment, etc.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one tub of lettuce stacked on top of another open tub of lettuce without a barrier. CDI- Lettuce from bottom tub re-washed and properly stored. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed prepped tubs of lettuce in walk in cooler not being covered. CDI- Lettuce covered.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a number of pans stored as clean with food debris on them and tomato slicer stored as clean with tomato peels on the blade guard. CDI- Dirty items re-cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed deep pan of sliced tomatoes cut two hrs earlier that were placed in make table and observed at 51 degrees. Observed corn in salad prep make table at 58 degrees for approx. 30 min acc. to worker, likely left out of temp control for extended time before cold holding. Be sure to chill fresh prepped foods to 45 or below before cold holding to ensure they cold hold properly. CDI- Tomatoes placed in walk in freezer to rapidly chill to 45, corn placed in walk in cooler to chill and replaced with corn from cooler at 40 degrees. Both items observed at 41 by end of inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled bottle of unknown chemical in can wash area. CDI- PIC disposed of chemical.

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 number of walls throughout facility needing better cleaning of build up, cobwebs on ceiling above hood system and sides of cabinets on cook line under equipment needing cleaning of build up.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce, tomatoes and cheese holding above 45F in the sandwich prep flip top cooler. CDI-Product had been on the line less than two hours and was placed in the walk-in cooler to rapidly cool to 45F or below.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed the presence of fruit and house flies in the facility. Increase extermination efforts as needed.

4-501.11 Maintain equipment in good repair. Observed ice and standing water in the bottom of the flip top cooler in front of the ice machine. Repair unit immediately.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dusty build up on fans in the walk-in cooler and on free standing fan near sandwich prep area. (Did not escalate points because other cleaning of nonfood contact surfaces have improved.)

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 several employees washing hands and turning off faucet without using a paper towel. CDI-by instruction

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roaches nested in bags in an under counter cabinet. Increase extermination efforts immediately. CDI-All bags discarded and Dodson pest control called for immediate pest control service.

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 visibly soild sanitizer water in bucket near raw chicken prep area. CDI-sanitizer bucket remade.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces collecting food and grease debris; shelves, gaskets, cooler bottoms and splash guards and fan grates in the walk-in cooler. REPEAT

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels provided at handsink beside thawing cabinet in kitchen. CDI papertowels added.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed grilled chicken prepared yesterday at 47-56F. CDI chicken was voluntarily discarded. VERIFICATION REQUIRED. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed lettuce prepared yesterday at 47-56F. CDI lettuce was volunarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed eggs hot holding below 135F. CDI eggs were voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce and chicken prepared yesterday in walk-in cooler at 47-56F. Observed grilled chicken holding out of temperature control at 96F. See temperature chart for temperature observations. CDI chicken was voluntarily discarded. VERIFICATION REQUIRED.

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 grilled chicken prepared yesterday and lettuce prepared yesterday in plastic containers above 45F. Lettuce was tightly covered. VERIFICATION REQUIRED.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed ice packs and catering bags stored directly on floor in walk-in freezer.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed split gasket on reach-in milk cooler.

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed about 6-7 employee drinks stored throughout, including on a prep table with single service trays, with salt on the cook line, on shelving with clean utensils, etc. CDI by moving all to a proper location.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed an oil container stored inside the chicken prep handsink (used for dirty oil). CDI by removing and then storage of towels inside the same handsink. CDI by removing those.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed greasy film on plastic container lids stored as clean and greasy film on the tomato slicer and tomato debris left inside the slicer stored as clean. CDI by removing to be re-washed. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor build up inside the ice machine on the mechanism that hangs down. Observed heavy grease build up on the outside of the soup reheating pot.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one type of packaged salad container stored for service inside the prep cooler and cut lettuce in the salad prep flip top cooler above 45F (see temperature observations chart). The packaged salads were cooling for less than 1hour. According to the PIC salads are only to be moved into the front for service after they have reached 45F. CDI by moving into the walk in cooler.

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 Ensure salads cooling have sufficient air flow around the product. Packaged salad observed above 45F from recent preparation was observed to be tightly stacked inside the cooler without proper air flow. CDI by moving to the walk in cooler.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a presence of a few flies inside the facility. Food products were covered. Advised to contact pest control and clean any possible problem areas that may present harborage areas.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet/soiled wiping cloths stored on the prep tables or work surfaces throughout.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed the small cutting board used for the salad prep area gouged.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor cleaning needed on the outsides of units and unit handles. Observed a small spill inside the front reachin cooler.

5-205.15 Maintain a plumbing system in good repair. Observed the raw chicken handsink and the front area handsink leaking.

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

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 splatter on the wall near the kitchen window. Observed build up on the wall behind the prep sink. Observed sour smell and standing water with food debris under the dry storage shelving. Observed ice cream build up on the floor next to the ice dream machine. Observed dirty standing water in the front handsink cabinet.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal items such as a cellphone and cake stored on top of honey mustard shelving or on the box.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 4 employee beverages improperly stored. Two beverages on prep surfaces, two stored above clean equipment. CDI beverages relocated to approved location.

5-202.12 Provide at least 100F water at handsinks.-Pf Observed the handsinks in the men's and women's restroom only reaching 85F. CDI maintenance contacted.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut lettuce and salads in prep cooler above 45F. CDI PIC stated items were prepared within the past 45 mins. items taken to walk-in cooler to rapidly cool.

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 cut lettuce and large quantity of packaged salads cooling in flip top reach in cooler. CDI items were relocated to walk-in cooler to rapidly cool.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed seasoned coater stored directly under leaking handsink. Observed box of lemons stored directly on floor. CDI items relocated.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing lemonade without hair restrant.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans and containers stacked wet. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed ice packs used for delivery stored on floor in walk-in cooler.

4-501.11 Maintain equipment in good repair. Observed several cooler doors not closing properly.

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

5-205.15 Maintain a plumbing system in good repair. Observed handsink near friers leaking.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed large number of full trash bags and broken down boxes stored outside backdoor. Increase frequency of taking items to dumpster.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black residue collecting inside chute of ice machine.

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 lettuce cooling in large plastic containers covered. Observed chicken cooling in bulk tightly covered. CDI lettuce was reduced in smaller containers and left uncovered. Chicken was seperated and uncovered to properly cool.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee without proper hair restaints.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed several stacks of cup lip pieces uncovered.

4-501.11 Maintain equipment in good repair. Observed several split gaskets on reach-in coolers. Observed inside chicken low boy reach in broken. Make door smooth and easily cleanable. 4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed sticker residue left on several containers.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed employee washing dishes in 106F water. CDI water was refilled and tested at proper concentration.

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

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 FRP in disrepair where previous hand soap dispenser was located. 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 walls near chicken breading station collecting splatter residue.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee drink stored above the prep table today- discarded to correct.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no handtowels at the kitchen handsink today refilled during inspection. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed the soap dispenser not in operation today at that same sink- batteries replaced to correct.

6-202.13 Properly locate mechanical insect control devices. Observed fly strips above prep surfaces today- removed to correct.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust build up on green racks throughout and on ceiling vents. Observed build up on the walk in cooler door and inside the 2 door reach in freezer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce on the make line stacked too high and holding at >45F today- top portion of lettuce moved to chill. tilt given as an option for this product. Observed the walk in cooler starting to go out during the inspection- manager was aware of the possible issue and was monitoring it. Foods moved to working coolers, walk in freezer, and some put on ice baths. Cooling lettuce in the walk in were broken down into smaller portions to speed this process with impaired refrigeration. Repairman on the way. vr

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of avocado lime sauce stored on the floor today- picked up by PIC to correct.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed drive through cup lid storage with some build up on it today- sent to be washed during inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust on green racks today and clean bread toaster.

Observed an open employee drink and employee drinks with lids stored on prep surfaces today. All moved to correct. Store employee drinks with a lid and in a location that is below and/or seperate from all food, food contact surfaces, clean utensils/linen, and single use articles.2-401.11

Observed an employee use their bare hands to turn off water after washing hands which will recontaminate them. Employee stopped and rewashed using a papertowel to turn off water.Work with all employees on proper handwashing.2-301.12

Observed TCS holding in the lowboy at >45F today- all moved to WIC to chill down. Hold TCS foods at 45-41F or less.3-501.16

Remove portable griddle as it is designed for household use only. Equipment must be designed for commercial use.4-205.10

Dust middle green rack hanging from ceiling, ice machine drain, and the bread toaster.4-602.16

Observed two employees turn off water with their bare hands after handwashing today- rewashed during inspection to correct. Use a papertowel to turn off water rather than using bare hands to avoid recontamination.2-301.12

Observed a soiled lemon cutter stored as clean today- sent to be washed, rinsed, and sanitized to correct. Food contact surfaces must be clean to sight and touch.4-601.11

Observed peppers and onions holding hot at <135(see chart)- hot foods must be maintained at 135F or more. product discarded today to correct.3-501.16

Observed fried chicken cooling in the small make table up front today in a plastic container, tightly covered. Cool foods using approved methods such as uncovering, metal pans, thin potions, use WIF or WIC etc. Lid removed from chicken today to correct. Discussed cooling methods to be used in the future with PIC(using metal biscuit pans and placing chicken into WIF after it has cooled for 1 hour at the cook line- not exceeding 2 hours before reaching 70F or less- and discussed logging these temps).

Observed tea jugs in a box on the floor today and ice packs on the floor of the WIF today. Picked up to correct. Store single use articles at least 6" off of the floor.4-903.11

Clean floor drains and the exterior of the lemon chopper.4-602.13

Provide light shields to the kitchen lights that have no shield today.6-202.11