BOJANGLES' #934

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P- Observed food employee washing soiled equipment and dishware and then proceed to go and work at the fryer station engaging in food handling with no hand wash in between. -CDI- EHS made PIC aware of observation, PIC went over to the food employee coached him on what occurred, and had him properly wash hands prior to engaging back to food handling. Contamination prevented prior to occurrence. Ensure proper handwashing of staff, and ensure that staff is properly trained.

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning. -P- Observed a soiled metal pan sitting at the 3-comp sink. Pan was grabbed by a food employee, rinsed with the spray arm, and then about to be used for food prep. Visual soiling was still present on the pan prior to usage. -CDI- EHS informed PIC of observation. PIC stopped food employees from putting food in the container, took the dish to the 3-comp, W/R/S the dishware prior to usage. Ensure all food contact surfaces that are soiled are properly W/R/S prior to usage. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed 2 full large metal containers of chicken in HH adjacent to drive thru, metal containers of chicken were all holding below 135F. EHS asked how long the facility will hold chicken under the light the PIC stated 1-hour prior to discard for quality, and stated chicken should be hot at 140F or above per SOP. -CDI- Chicken was voluntarily discarded by PIC. Ensure that food in hot holding is maintained at 135F and above. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 ranch cups in the lowboy unit at front of the facility with lids on in individual cups. EHS asked PIC what the facilities procedures are on cooling ranch. PIC stated that the package and move into refrigeration. Ranch was made 20 mins prior to EHS arrival. EHS coached facility on making use of their WIC for cooling and proper cooling methods such as not lidding until cooled. -CDI- Ranch cups were moved into the WIC to properly cool. Cooled by the end of the inspection. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed approximately 4 flies present in the kitchen during inspection. PIC stated that facility has pest control performed monthly through ECOLAB. Flies were not in contact with food or food contact surfaces at the time of inspection. -EHS recommends increasing pest control to come more frequently.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed a food employee in the facility directly working with food and food contact surfaces with no hair restraint or head covering present. Ensure that all employees working with food or food contact surfaces are wearing hair restraints or head coverings.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a wet wiping cloth sitting on prep surface. Ensure that wet wiping clothes are stored in sanitizer.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed wet stacked dishes at the 3-Comp clean dish rack. Ensure all dishes are properly dried prior to stacking together. -CDI- PIC rearranged wet stacked dishware.

4-501.11 Maintain equipment in good repair. Facility has a non-functioning chicken breading station. Breading station was not being used upon entry into the facility. However, EHS observed facility start to use the station half way through the inspection. EHS discussed with PIC and PIC stated a work order is in for the unit. In the meantime the facility is taking out what they need to be breaded and cooked to the station. Breading all of the chicken quickly in the station and then cooking for HH/Service. Once the batch of chicken breading is completed the batter is removed and brought back to the WIC to cool prior to next use. EHS observed no temperature violations in this process during inspection. EHS stated to the PIC that it is HIGH PRIORITY to fix chicken breading station. EHS is making a follow up visit next week to ensure station is repaired.

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 heavy soiling on equipment and non-food contact surfaces throughout the facility. This includes shelving, holding equipment, table tops, and prep equipment throughout the facility. -FACILITY MUST BE CLEANED AND MAINTAINED AS 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 heavy soiling present on floors and walls throughout the facility. Grease, food debris, and residue was built up on floors and walls throughout. -FACILITY MUST BE CLEANED AND MAINTAINED AS CLEAN-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed raw chicken in chicken breading station at 50F, EHS and PIC discovered the breading station was not plugged in. -CDI- Raw chicken was voluntarily discarded and breading station was plugged in. Observed cheese slices in prep top above 41F -CDI- Cheese slices were voluntarily discarded. Observed coleslaw above 41F in the lowboy RIC adjacent to drive thru. -CDI- Coleslaw was voluntarily discarded. Ensure that all TCS foods in cold holding are maintained at 41F or below. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 2 food employees working directly with no hair restraints. Ensure that food employees wear hair restraints.

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 flour container white flour scoops handle resting in direct contact with the food. Ensure that scoop handles are stored so that they are not in direct contact with food.

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 handles of cold holding equipment with soil and residue, on the exterior portions of cooking equipment, on shelving, and the bottom of stand up RIF in need of cleaning. Ensure that non-food contact surfaces are cleaned and maintained as clean.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed dumpster lid on the right dumpster open. Ensure that dumpster lids and doors are closed when the dumpster is not in use.

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 present throughout the facility with soiling and residue present, floors especially in need of cleaning in biscuit station, near fryers, and by chicken breading station.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed hot holding of chicken thighs on front of house hold holding line below 135F, Country Ham on the Expo line holding below 135F, and multiple chicken cuts below 135F in hot drawers adjacent to expo line. -CDI- PIC voluntarily discarded all out of temperature foods. (Other “fixings” in hot holding were all in temperature). 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed an open bus tub container of flour stored directly on the floor in the WIC. -CDI- PIC noticed the container while walking on quick walk-through and placed on bottom shelving of WIC.

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 a buildup of flour and food debris present on prep surfaces, cooking equipment, and holding equipment throughout the facility. EHS recommends attention to breading station, biscuit station and expo line.

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

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 on window sill right above prep surface in the biscuit station. Ensure designated areas for employee food and drink. -CDI- Food employee discarded drink.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed no employee health policy in the facility during inspections. CDI. PIC was provided a new one. And education provided on the EHP. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towel at some of the hand sinks during inspection. CDI. PIC replaced.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P. Observed fries held on time without time stamps on them. Cdi. Pic voluntarily discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies inside kitchen. Contact PCO for services.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of chicken, floor stored on the floor during inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. -Observed food employee, actively handling and preparing food, without wearing a head covering to restrain hair. -CDI- Food employee donned a hat. 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 in need of cleaning, under and around equipment. Observed vents above storage area in need of cleaning.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. -Observed food employee, actively handling and preparing food, without wearing a head covering to restrain hair. -CDI- Food employee donned a hat.

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 low reach-in-cooler in biscuit prep area and reach-in-freezer with visible food debris along bottom interior. Increase frequency of cleaning.

5-205.15 Maintain a plumbing system in good repair. -Observed leak from three-compartment sink. -PIC stated facility will call for repair.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed pork chops holding below 135F in HH line. -CDI- PIC placed pork chops on time (TPHC) for discard in 4 hours. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed coleslaw stored in drive-thru lowboy at 50F. Ambient temperature of unit was 48F. Coleslaw stored in unit for over 4 hours was voluntarily discarded by PIC. Coleslaw stored for less than 4 hours in unit were placed on time (TPHC) with discard time 4 hours from when coleslaw was placed in unit. PIC called unit for repair. Food will not be held in unit for cold holding until repair. -3 day verification visit required- Observed cut tomatoes and sliced cheese above 41F in prep unit. Items were prepped less than 2 hours ago and filled in container above fill line. -CDI- PIC placed items on time (TPHC) for discard 4 hours after prep time. 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- Observed red batter mix cooling too slowly in raw chicken prep top. Red batter mix is combined with water, then placed in prep top to be used as a batter for raw chicken. Batter is held for multiple days. Observed batter at 50F at 9:30am, then at 50F at 10:15am. Batter was prepared this morning at 7am using cold water. PIC stated batter was placed in WIC for approximately one hour, then moved to prep unit. EHS educated PIC on proper cooling by ensuring batter reaches 41F in WIC before being moved to prep unit. Prep units are not optimal for cooling. -CDI- Because cooling parameters were not yet missed, PIC moved batter to WIC for rapid cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw bacon stored over macaroni in the walk in cooler. Observed raw chicken stored above pre-cooked pork BBQ. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on the floor in the walk in cooler.

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 flour bin, ice machine door and shelves in need of cleaning

5-205.15 Maintain a plumbing system in good repair. Observed leak at prep sink. Get fixed.

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 in need of cleaning, under and around equipment. Observed vents above storage area in need of cleaning.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed unwashed produce stored over ready to eat mac and cheese. CDI- Tomatoes removed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 large flour bin without a label. CDI- Labeled

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 cold drawered under the grill in need of 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 floors in need of cleaning under and around equipment.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple large flies inside kitchen. Contact PCO for services. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed 1x deceased fly on lid of container of pimento cheese inside walk-in cooler. Product observed unopened with seal intact. CDI - Pest removed, lid thoroughly cleaned. -1-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pimiento cheese and cut tomatoes in flip top unit with temperatures above 41F. PIC stated that items were placed there this morning and have possibly heated up due to the flip top being left open for extended amounts of time. CDI: PIC took items to WIC to cool quickly. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee working fryers and grills without a hair restraint. CDI: PIC instructed employee to put on hat.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed bag of mac & cheese being held in a pot at 108F. CDI PIC stated this was accidentally overlooked and voluntarily discarded the mac & cheese. - 0

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed cloth in bucket with sanitizer concentration less required amount per manufacture instructions.CDI PIC made a fresh bucket of sanitizer.-.5

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed sink in men's bathroom unattached from wall. Repair. -0

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Observed some raw frozen chicken not cooked to 165 degrees F or greater. CDI, chicken placed back in fryer to continue cooking to required temperatures. Risk Control Plan to be requested if out of compliance next visit / inspection. Repeat.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple flies in kitchen.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed a food prep employee wearing a watch.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed posted employee health policy did not include nontyphoidal salmonella as reportable illness. CDI, updated employee health agreement to be emailed to PIC.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed open employee beverage stored on rack in kitchen and walk in cooler.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed food employee handle soiled items picked up from ground then proceed to food preparation without removing gloves and washing hands.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed items stored in handwashing sink and sink not accessible for employee use. CDI, PIC removed items. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed disposable towels not provided at 2 dispensers. CDI, towels provided.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed food employee handle soiled items from ground then proceed to food preparation without removing gloves and washing hands. CDI, employee washed hands. 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 raw chicken with commercial packaging open and raw sausage stored over fries in tall 2 door reach in freezer. CDI, foods arranged for proper storage.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Observed raw chicken strips not all reach 165 degrees F. Observed chicken strips reached 144 degrees F. PIC stated as procedures baskets are supposed to be shaken during cooking process to aid in items reaching cooking temperatures. CDI, observed chicken placed back in and cooked to 204 degrees F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed go rounds and sausage hot held below 135 degrees F. CDI, go rounds voluntarily discarded and sausage reheated to above 165 degrees F. See temperature observation chart.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed batter cooler not working and chicken left in unit at 64 degrees F. CDI, chicken voluntarily discarded. Visit needed to ensure long term compliance and calibration of battering cooler.

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 some residues and soil accumulating in gaskets and some grease between cooking equipment. Improvement made since previous inspection.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed men's restroom in need of cleaning.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed shaker containers of spices not labeled by common name of ingredient behind front counter.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several live house flies throughout establishment including kitchen, restrooms and dining room. 6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C - Observed several dead house flies near parameter of dining room near windows. CDI, staff removed flies.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - Observed several single-service articles with drink mix spilled on items. CDI, single-service items voluntarily discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food accumulation in biscuit prep area, inside of most gaskets, and inside cold holding units. More frequent cleaning needed on equipment throughout facility. Repeat violation.

5-203.12 Toilets and Urinals - C - Observed a toilet out of order in women's restroom.

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

6-501.12 Cleaning, Frequency and Restrictions - C - Observed general cleaning needed on floors thoughout facility. Food debris / spillage observed behind fryers under shelving throughout kitchen and in hard to reach areas.

2-301.14 Wash hands after activities that contaminate them. -P Employees observed touching masks, trash can, and soiled dishes and returning to food prep without washing hands in between. CDI. Hands washed and education provided on when to wash.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Employees observed using single use gloves for multiple tasks/contaminating them without changing in between such as handling trash can, touching face masks, touching soiled dishes, etc. CDI. Employees educated and EHS intervened. Hands washed and gloves changed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chicken tenders, grits, and bo rounds (hashbrowns) observed below 135F hot holding. CDI. Discarded voluntarily by PIC. Repeat violation.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Employee observed towel drying pitcher and utensil.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy food accumulation in biscuit prep area, inside of most gaskets, and inside cold holding units. More frequent cleaning needed on equipment throughout facility. Repeat violation.

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

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Cole slaw that was prepped with chilled ingredients around 4:30 AM this morning observed above 41F at 10:30 AM this morning. CDI. Cole slaw discarded voluntarily.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chicken supremes, fried chicken, and sausage patties observed hot holding below 135F. CDI. Items discarded and replaced with fresh product at adequate temperatures.

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 Cole slaw observed cooling in deep, plastic container with lid on since around 6:00 AM. Cole slaw was found out of cooling parameters. CDI. Cole slaw discarded. Repeat violation.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy food accumulation in biscuit prep area, inside of most gaskets, and inside cold holding units. More frequent cleaning needed on equipment throughout facility. Repeat violation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed reach in cooler on the front line holding food above 41F. CDI: Cooler was turned down. All TCS products were voluntarily discarded. Observed American cheese overstacked in prep top cooler holding above 41F. CDI: Cheese amount was reduced and top part was cooled in the walk in.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no time marked on French fries held on TPHC. CDI: Time was marked.

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 Cole slaw that was portioned today cooling back down in reach in cooler on line, while covered. CDI: Items moved to walk in. EHS and PIC discussed that products that are portioned or prepped may need to return to the walk in cooler to come down to 41F or below.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy soil in biscuit cooler reach in, mostly in the bottom. Observed overall cleaning needing to be done on equipment 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 employee plating items from hot holding for customer orders without wearing an effective hair restraint. -0-

4-501.11 Maintain equipment in good repair. Observed split gasket on prep unit door at drive thru window. -1-

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed missing dumpster plug on dumpster to the right inside corral. -0-

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 on floor under cooking equipment, on ceiling over prep table used to fill reheating pans and on floor under cabinets in dining room. -.5-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the prep unit gasket, the inside and outside of the reach in freezer and the shelves in both walk in coolers.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed a manager working with food without a hair restraint. 2-402.11 Effectiveness-Hair Restraints - C - Observed an employee wearing a visor with long braids. Make sure hair restraint is effective.

General comment 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the bottom door of the reach in freezer. Replace gasket.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed house fly in kitchen. Continue working with pest control service provider to eliminate pests.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs from cold drawer gaskets, reach in freezer door gaskets, and flour from wire shelves in walk in cooler and by biscuit station.

5-202.12 - A self-closing or metering faucet shall provide at least 15 seconds of water flow per activation. Faucet in women's restroom runs for 7 seconds per activation. Adjust as needed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Tomatoes overstocked in flip top and overstocked portion holding above 45F. CDI - Overstocked portion removed and placed in cooler fro rapid cool down as product was in place for less than one hour.

4-501.11 Maintain equipment in good repair. Replace split gasket on reach in freezer doors.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up of flour and food debris from wire shelves in chicken walk in cooler and wire racks by biscuit line.

5-501.15 Provide dumpster, waste containers that are of sound construction. Dumpster is damaged on rear corners and leaking liquid onto dumpster pad. Contact solid waste service provider and request new dumpster.

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 Procedure states that the dry erase board is labeled with the discard time. Dry erase board labeled "8:30" at 9:15. CDI - Fries discarded; new batch started and time corrected for new batch.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs from inside reach in freezer and build up from shelves in walk in cooler. Improvement noted from last inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloth stored on counter by drive through window. CDI - Placed in laundry bin

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean flour from shleves and sufaces throughout.

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. Sweep crumbs and debris from floors under racks in walk in freezer.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Unwashed tomatoes stored on shelf above ready to eat bagged salad mix and thawing mac n cheese in walk in cooler. CDI - Rearranged with correct storage order.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean flour from shleves and sufaces in chicken walk in cooler and clean food debris and drips from inside equipment such as cold drawers at cook line.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed dried food debris on can opener. CDI wash, rinse, and sanitize.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed fried chicken filets and steak stored in line hot hold unit < 135F. CDI by voluntary discard PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed cole slaw in drive thru reach-in cooler stored > 45F. CDI by voluntary discard by PIC.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris in upright cooler, salad prep cooler. observed build-up on soda fountain, around soda nozzles, ice chute.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris on utensils stored as clean on the drying rack. Observed dried food debris on can opener. CDI by wash, rinse, and sanitize.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris inside freezers and coolers. Observed mold growth on 3 compartment sink behind faucets. Observed food debris on equipment. Observed food debris on top shelf at biscuit line.

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 floors to be dirty underneath/around equipment.

2-0301.12(B)- Food employees shall wash hands using clean, running war water, rubbing hands vigorously for atleast 10 to 15 seconds. -P. Observed employee apply soap to hands at handsink and rinse soap off hands without rubbing for 10-15 seconds. CDI- Instructed employee on proper procedure.

3-501.16(A)(1)- Maintain TCS foods being held hot at 135F or above. -P. Observed sausage biscuits and egg biscuits on hot hold expo line at 125F. CDI- PIC voluntarily discarded.

3-501.19- When time as a public health control (TPHC) is used to keep food out of temperature for sale or service food shall be marked to indicate time of discard according to TPHC procedures. -Pf. Observed fries being held under TPHC with no label indicating discard time. Procedures required time be written on pans of fries. A whiteboard hung on wall was being utilized to display time, however, time written on board during start of inspection was incorrect. CDI- Educated PIC on correct procedures, and TPHC process was started over.

2-402.11- Food employees shall wear effective hair restraints to prevent contact with exposed food, equipment, utensils and linens. Observed employee preparing food with no hair restraint.

3-304.14(D)- Dry wiping cloths shall be free of food debris and visible soil. Observed 2 dry wiping cloths on baking station surface heavily soiled with debris. CDI- Cloths were removed to be washed.

4-502.13(A)- Single-service and single-use articles may not be reused. Observed marinated chicken in walk-in cooler being stored in cardboard boxes used to ship unmarinated chicken to store. Do not re-use single-use containers.

4-602.13- Nonfood contact surfaces of equipment shall be cleaned to preclude accumulation of soil residue. Observed build up of debris in gasket of prep cooler, and on bottom of freezer.

5-203.14- A plumbing system shall be installed to preclude backflow at each point of use in food establishment by installing a backflow preventer. -P. Observed spray nozzle connected on hose at can wash under continuous pressure with no backflow preventer rated for continuous pressure installed. CDI- Pressure was turned off and spray nozzle was removed. Carolyn Griffin was present during inspection.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P: Observed insert pan lids stored cleaned with food build up present. Must be clean to sight and touch. CDI-removed and placed in 3 comp sink for cleaning.

3-304.12 In-Use Utensils, Between-Use Storage - C: Discontinue storing spoon scross faucet handles at tea prep sink.

4-602.13 Nonfood Contact Surfaces - C: Clean shelving inside chicken cooler. Clean inside stand up freezer near fryers(hair on door). Clean inside bisquit cooler.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floors under cooking equipment and where needed. Standing water present in some corners. Clean floor drains under prep sinks. Clean walls near cooking equipment (splash evident).

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Observed 3 chicken tenders at 121F in heat well at front counter. CDI-discarded

3-501.15 Cooling Methods - PF: Observed chicken wings improperly cooled. Wings must be vented during cooling process before covering completely. Wings were 40F

4-602.13 Nonfood Contact Surfaces - C: Clean inside heat well at front counter. Crumbs and food debris present. Clean inside prep cooler at make station.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floor and walls near fryers.

2-102.12 Certified Food Protection Manager - C: Must have certified food protection manager certificate onsite during inspection. Mangagers present has certification but no physical certificate onsite.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P: Sanitizer reading less than 200ppm in 3 comp setup and in sanitizer buckets. CDI-remade during inspection

4-203.12 Temperature Measuring Devices, Ambient Air and Water-Accuracy - PF: Thermometer missing inside small prep cooler near drive thru area. CDI-thermometer replaced in cooler.