ZAXBY'S #1114

6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap dispenser at handsink by reach-in freezer. -CDI- PIC stated soap dispenser was purchased and just arrived on truck. PIC provided soap at handsink. -REPEAT- No point escalation due to significant improvement in soap availability at handsinks since last inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris and sticker residue on multiple dishes stored as clean. -CDI- PIC moved items to dishpit to be re-washed/rinsed/sanitized. -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)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed small fried chicken tenders holding below 135F under hot holding lamp. -CDI- PIC voluntarily discarded the chicken. -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 .

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 scoop for ice machine fully submerged within the ice. -CDI- PIC removed the scoop and placed in designated scoop holder. -REPEAT-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. -Observed accumulation of food debris/residue throughout cold holding units in facility (in under-grill cold drawers, raw chicken prep cooler, make table station). Increase frequency of cleaning to prevent buildup. -REPEAT-

5-205.15 Maintain a plumbing system in good repair. -Observed drain under 3-compartment sink not draining at start of inspection. Observed water pooling within the drainage hole, up to floor level. Observed no backflow (no sewage/water rising up from within drain). -CDI- PIC cleared drain during inspection and, by end of inspection, EHS observed drain repaired and properly allowing water from 3-compartment sink to drain. EHS also observed plumber arrive by end of inspection to ensure proper repairs of drain.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at time of inspection. -0- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P- Observed PIC touch hair and not wash hands. -CDI- EHS educated food employee on when to wash and food employee washed hands. 2-301.14 (B) Wash hands after using the toilet room.- P- Observed food employee return from toilet room without washing hands. -CDI- EHS educated food employee on when to wash and food employee washed hands. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee adjust clothing and return to food prep without washing hands. -CDI- EHS intervened, educated food employee on when to wash and food employee washed hands. -2-

6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed 3 of 4 handsinks not dispensing soap due to soap or battery needing to be changed. PIC stated that he did not have keys to change hand soap. EHS asked PIC where food employees were washing their hands and PIC stated at 3-comp sink or at sink at FOH that had soap. -CDI- EHS educated PIC on where to wash and directed PIC to send food employee to store to purchase soap and soap supply was replenished. -1-

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- Observed some cucumbers in box in WIC with white growth. -CDI- PIC voluntarily discarded items. -0-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed box of unwashed cucumbers over RTE slaw mix and box of unwashed tomatoes over RTE dressings. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. **REPEAT** -1.5- 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 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code. -P- Observed cutting board and knives in use on the line that per PIC, had been in use since they opened at 10A (more than 4 hours). -CDI- EHS educated PIC on proper washing frequency and PIC moved items to dishpit to be W/R/S. 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 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. -P.- Observed thermometer stored clean with visible food and other debris. -CDI- PIC properly cleaned items.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed boneless chicken hot holding in warmer below 135F. -CDI- PIC voluntarily discarded items. **REPEAT** -1.5- 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 whipped cream, milkshake base (containing milk) and raw chicken all being held out of temperature control above 41F. Refer to temperature chart. -CDI- PIC placed items back in cold holding units to cool back down. -0- 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D)./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 no date mark on boiled eggs and housemade Cole slaw on make line. Per PIC, items were prepared prior day. -CDI- PIC properly date marked items. -0- 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 .

4-502.11(B) Provide accurately calibrated thermometers. -Pf.- Observed thermometer not properly functioning. -CDI- PIC provided another thermometer. -0- For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food stored on floor in WIC and WIF. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee engaging in food prep with wrist watch. **REPEAT** -0.5- 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC and 3 food employees with no protective head coverings.

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 scoop handle touching diced tomatoes at make line. -CDI- PIC removed. 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 scoop handle touching flour. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing./4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking with dishes stored as clean. 4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean linens stored on floor in closet. **REPEAT** -0.5-

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of tea jugs stored on floor in dry storage area. -0-

4-501.11 Maintain equipment in good repair. Observed missing panels on chicken station and cold drawers. Observed 2 door RIC not in use due to not functioning. Observed back door handle broken. **REPEAT** -0.5-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed no test strips for quaternary sanitizer at 3-comp sink. **10 DAY VERIFICATION REQUIRED** -0.5-

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 debris/buildup in handsink at BOH near chicken station. Observed debris inside of interior surfaces of RIFs, prep units, cabinets (especially at FOH near consumer self-serve drink station). Observed shelving above hot and cold station in need of cleaning due to debris. Observed exterior surface of steam cabinet and cold holding equipment in need of cleaning. Increased and more thorough cleaning frequency recommended. **REPEAT** -1-

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 base boards missing along walls at WIC and WIF. Repair. Observed soap dispensers that were blinking red due to needing batteries changed. Replace batteries. 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 wall at FOH near handsink at drink dispenser and walls near make line where sauces are held. Observed dust/debris on soap and paper towel dispenser at handsink at BOH near chicken station. Observed dust buildup on ceiling near make line area. Increased and more thorough cleaning frequency recommended. **REPEAT** -0.5- 6-501.114 The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used and litter. Observed 2 door RIC no longer in use and other equipment throughout. Observed general clutter.

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 food employee and PIC wash hands for less than 20 seconds. -CDI- EHS educated both on proper handwashing procedures and both properly rewashed hands. -2- 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 .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed mixed valve handsinks with hot water temperatures between 115-132F. **10 DAY VERIFICATION REQUIRED** -1-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. -0- 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 drink dispenser nozzle at drive thru with dark buildup. Increased and more thorough cleaning frequency recommended.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed egg rolls holding between 128-137F. -CDI- PIC voluntarily discarded items. Ensure egg rolls remain under heat lamp to help maintain temperatures. -0- 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee engaging in food prep with bracelets. -0-

4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean linens stored on floor in storage closet. -0-

4-501.11 Maintain equipment in good repair. Observed missing panels on chicken station and cold drawers. Observed standing water inside of cold drawers. PIC unsure where water is coming from. -0-

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 debris/buildup in handsink at BOH near chicken station. Observed debris inside of interior surfaces of RIFs, prep units, cabinets (especially at FOH near consumer self-serve drink station). Observed shelving above hot and cold station in need of cleaning due to debris. Observed exterior surface of steam cabinet in need of cleaning. Increased and more thorough cleaning frequency recommended. -0.5-

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 wall at FOH near handsink at drink dispenser. Observed dust/debris on soap and paper towel dispenser at handsink at BOH near chicken station. Increased and more thorough cleaning frequency recommended. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken breast in the cold drawer at 51F. Employee stated that it was thawed and put into the unit about 30 minutes ago. CDI EHS educated PIC on checking the temperature of the chicken breast and cooling down before putting it in the cold drawer. PIC put chicken breast in the WIC and cooled it down to 41F during inspection. 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 .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty at the beginning of inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tcs food in both prep top units above 41F. See temperature chart. PIC stated that the units were filled at 9:30 am this morning. CDI PIC put one prep top on TPHC and removed tcs from the other unit. PIC also put ice on the ranch and blue cheese dressing packets. 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 .

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 Asian slaw that was made this morning cooling in the prep top at 48F. PIC stated that it was not cooled down before putting in the prep unit. CDI PIC put slaw in the WIC uncovered and cooled it down to 40F 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 .

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service cups stored unprotected on the front counter next to the cash register. CDI PIC moved cups. REPEAT

4-501.11 Maintain equipment in good repair. Observed that both prep top units are not holding tcs foods at 41F or below. The ambient air of the units were 50F and 54F. PIC showed EHS a work order for unit and stated that it was just serviced yesterday. EHS allowed PIC to put one prep top on TPHC. Facility is also going to pre-make salads until the unit is repaired. EHS also observed that one of the thawing cabinets is not working. Facility has ordered the part for it and is waiting for delivery. VR needed11-10-24

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on soda dispenser inside and out.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese, boiled eggs, coleslaw, and lettuce in prep top at 51F. CDI PIC stated that these items were from yesterday and she voluntarily discarded all items. Also observed ranch packs at drive thru window at 54F. Ranch box states to keep refrigerated. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a spray bottle of Spic and Span on the prep sink. Employee said he was using it to clean the prep sink. EHS educated employee on using cleaners approved for food contact surfaces. CDI employee washed and sanitized prep sink and moved cleaner to chemical storage.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed speed rack of chicken sitting in the kitchen thawing. Also was told by employee that he previously thawed chicken breast in hot water. The chicken on the speed rack was still partially frozen. CDI Speed rack was rolled into the WIC. Thawed chicken was put into the WIF to cool down.

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 spoon used to mix tea stored unprotected.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service cups stacked next to cash register unprotected. CDI EHS educated employee and she discarded cups.

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 outside of flour bin with large amount of buildup. REPEAT

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drink on cutting board of prep top unit. CDI PIC moved employee drink.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed 2 handwashing sinks with towels, cups, and a container being stored in them. CDI PIC removed items from sink. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed 2 front handwashing sinks blocked with boxes. CDI PIC moved boxes.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on the white shield inside the ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 4 containers of raw chicken breast at 47F in WIC and cold drawer on cook line. PIC stated that they lost power last night. CDI PIC voluntarily discarded all chicken breast that was over 41F. Also observed ranch to-go cups labeled keep refrigerated at 52F. CDI PIC stated they were put out an hour ago. PIC put them back into the WIC to cool down. EHS advised PIC to keep in lowboy cooler or store on ice. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths on counter and in handwashing sink. CDI PIC put wet towels in sanitizer bucket.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean pans being 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 outside of warming station with buildup and residue. REPEAT

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 food employee wash hands for less than 20 seconds. -CDI- EHS educated PIC on proper handwashing techniques and PIC instructed food employee to properly rewash hands. -0- 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 .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed push cart in front of handwashing sink. -CDI- PIC removed. -0-

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 food residue and debris. -CDI- PIC moved items to dishpit to be W/R/S. -0- 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 .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P- Observed chicken tenders, fries, chicken breasts and sautéed peppers and onions being held on time with no time stamp. -CDI- PIC placed time stamp on items. **REPEAT** -3-

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 butter, marinara and aioli with no labels. -CDI- PIC labeled items. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with plastic containers stored as clean. **REPEAT** -1-

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf- Observed food employee manually warewashing with a wash solution at a temperature of 88F. -CDI- PIC corrected water temperature to above 110F. **REPEAT** -0.5-

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 food debris and build up on sides of cooking equipment and hard to reach areas behind equipment. Observed buildup on NFCS of consumer self-serve drink machine. Observed food splash and residue on doors of RI, prep units and drawers and interior surfaces of units. More frequent and thorough cleaning recommended. **REPEAT** -1-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee pick up item off the floor and discard and return to engaging in food prep. -CDI- EHS educated employee about when to wash and food employee washed hands. -0-

6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed handwashing sink with soap not properly dispensing from soap dispenser. -CDI- PIC replenished soap supply. -1-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark buildup in ice machine. Observed buildup at self serve drink dispenser. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed salad mix at 43/44 F. Observed bacon and cheese slices in cold drawer below grill above 41F. Refer to temperature chart. -CDI- Per PIC, facility has been having issues with salad prep unit and work order has been placed. PIC placed salad in freezer to rapidly cool and voluntarily discarded of bacon and cheese slices. -1.5- **3DAY VERIFICATION REQUIRED** 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P-/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 sliced tomatoes and Housemade Cole slaw in stand alone RIC with no date. Observed sliced tomatoes and roasted corn at salad prep with no date. -CDI- PIC properly date marked items as they were prepared yesterday. -0- 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.- /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 chicken wings, chicken strips and boneless chicken all held on time with no written procedures and no time stamps. -CDI- PIC voluntarily discarded items and EHS provided TPHC form to PIC. -1.5- TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 engaging in food prep with wrist watch. **REPEAT** -0.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with several dishes stored as clean. -0-

4-501.11 Maintain equipment in good repair. Observed prep unit and RIC under salad prep in need of repair for not properly maintaining temperatures. Per PIC, work order has been placed. **REPEAT** -0.5-

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf- Observed food employee manually ware washing with a wash solution temperature of 98F. -CDI- Food employee corrected water temperature to 112F.

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 food debris and build up on sides of equipment and hard to reach areas. More frequent and thorough cleaning recommended. **REPEAT** -0.5-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on vents, hood, ceiling walls, and floors. Increased and more thorough cleaning recommended. **REPEAT** -1-

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf. Observed PIC without know how of food borne illnesses or post card for illnesses. CDI. Provided PIC with one. Repeat

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing watch while working with food. Needs to be removed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with food without a hair cover.

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 in use ice scoop stored on soda surface. CDI. PIC cleaned.

4-501.11 Maintain equipment in good repair. Observed soda dispenser up front in disrepair. Needs to be repaired.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test kits in the facility during inspection. CDI.PIC ORDERED NEW ONE.

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 WI door handle, exterior and interirors of reach in units throughout 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 build up on vents, hood, ceiling walls, and floors. Needs to be cleaned. Repeat

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf. Observed no one with knowledge of food borne illnesses or post card for illnesses. CDI. Provided PIC with one.

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 . Observed slaw, cold holding in RI and prep unit at temperatures above 41F. PIC indicated that they were cut this morning and took it to the cooler for cooling. Repeat ****Improvement from last time.

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 containers of spices without labels. Needs 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 Cucumber stored directly on the floor in the WI cooler. CDI. PIC removed.

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 standing water on the floor in the WI and some parts of the kitchen area floors. Needs to be cleaned.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written procedure for responding to vomiting or diarrheal events. CDI. Provided PIC with one.

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

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 . Observed tomatoes, cold holding in RI and prep unit at temperatures above 41F. PIC indicated that they were cut this morning and took it to the cooler for cooling. Repeat ****Improvement from last time.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored in solution at concentration of 10ppm. CDI. PIC changed the solution.

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 WI door handle, exterior of reach in units throughout in need of cleaning. CDI. PIC cleaned. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed drain clogged in the dish washing area. Needs to be fixed.

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 . Observed lettuce, tomatoes, eggs, cheese, cold holding at temperatures above 41F. PIC voluntarily discarded the food and unit placed out of service.

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

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing jewelry while working with food. Needs to be removed.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored in solution at concentration of 10ppm. CDI. PIC changed the solution.

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

4-501.11 Maintain equipment in good repair. Observed prep unit unable to hold food at 41F and below. Needs to be 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 WI door handle, exterior and interior of reach in units throughout in need of cleaning. CDI. PIC cleaned. REPEAT.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on vents, hood, ceiling and floors. Needs to be cleaned.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written procedure for responding to vomiting or diarrheal events. CDI. Provided PIC with one.

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

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed chemicals stored directly above sauces. CDI .PIC removed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed exterior and interior of reach in units throughout in need of cleaning. CDI. PIC cleaned. 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 chipping floors around the WI coolers. Needs to be repaired.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf.. Observed ice bucket stored directly in the hand sink up front. CDI. Bucket removed

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes, corn in the prep top holding above 41F. CDI- PIC voluntarily discarded.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed multiple flies at the back area of the kitchen.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes in the clean dish area. CDI. PIC removed to be rewashed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed exterior and interior of reach in units throughout 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, vents throughout in need of cleaning.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed bin of flour on the bottom shelf without a lid.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several pans in the clean dish storage area, soiled with raw chicken bits and debris. CDI- All containers taken back to be washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken in the chicken prep top holding above 41F. CDI- Chicken placed in the walk in cooler and cooled to 41F. See temp chart.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cole slaw cups in the cold well without a date. PIC and employees did not know when the cole slaw was made. CDI- Cole slaw was discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed exterior and interior of reach in units throughout 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 throughout in need of cleaning. NOTE: Facility has rearranged and obtained new equipment. The hot box holding wings is now in in the middle of the grill area. Facility has bought a new flat grill to cook chicken and has taken out the grilled chicken press. The tall reach in cooler has been moved beside the tall reach in chicken cooler. The prep top for raw chicken and breader has been placed on the wall near the chicken tender fryers. No other changed were observed during the inspection. PIC was advised to notify EHS of any additional changes made to the facility.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed water nozzle in need of cleaning.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cole slaw in single service containers stored in a soiled bin. CDI- Cole slaw cups were moved to a clean container.

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 of scoop stored in the bin of flour.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed steamer in need of cleaning. Observed interior and exterior of tall reach in units (coolers and freezer) in need of cleaning). Low reach in units under the line in need of cleaning as well. Observed low reach in Observed all cold drawer units in need of cleaning. Observed hot tray area in need of cleaning. Observed upper plates of drink machines 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 large grease still under the fryer. Observed standing water near the walk in freezer and mop sink. Observed wall splatter near the chicken prep top. Observed floor of walk in cooler in need of cleaning. Floors need to be cleaned throughout.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site. 2-101.11 PIC shall be present during all hours of operation. -PF Observed no PIC at the start of the inspection.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee donning gloves without washing hands first. CDI- Employee washed hands, donned gloves, then continued to cut tomatoes.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed exterior of equipment in need of cleaning. Observed exterior of drink machines in need of cleaning. Observed chicken speed racks 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 of walk in cooler and freezer in need of cleaning. Floors need to be cleaned througout.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working container of spice at prep unit without a label. CDI. PIC labelled the container

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use articles stored by an opened trash dump in tyhe lobby and also observed single use articles with build up from chicken sauce, stored aropund the prep unit. Informed PIC to relocate it to a designated area.

5-202.14 Backflow Prevention Device, Design Standard - P. At the mop sink area, the atmopspheric vacuum breaker is inefficient due to the stop valve and spray gun installed downstream of it. An additional hose vacuum breaker is required to be installed below the stop valve between it and the fill hose if the spray remains attached, a backflow preventer rated for 1024 is required to be installed at main faucet. CDI. PIC will get the additional backflow preventer installed.

2-301.14 Wash hands before donning gloves and between gloves uses. -P: Observed employee don gloves in preparation for breading chicken without a hand wash. CDI- employee was directed to remove gloves, wash hands, then put on new gloves.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P: Found covered tub of slaw prepped at 12:15pm 48 F at 2:05 pm. One hour later slaw had dropped to 51F. Slaw was not going to cool to 41F within 4 hours. Found individually portioned containers of slaw prepped at 12:15 pm. Slaws at 2:05 pm at were 55F. One hour later slaws were 51F. Cooling to 41F within four hours would not be attained. CDI- Cooling methods changed for both batches of slaw. See #31 below and above temperature chart.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found spring rolls and chicken tenders below 135F on holding line. CDI- both voluntarily discarded.

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: Found tub of slaw, tightly covered, prepped 12:15 pm at 48 F. Found portioned slaw containers tightly covered and tightly filled at 55F in walk-in. Tub uncovered after one hour elapsed, portioned slaws moved to freezer after one hour elapsed.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed quat sanitizer concentation less than 150 ppm in cloth bucket. Observed wet cloths on surfaces in kitchen.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of cleaned containers. REPEAT

3-304.15 (B)-(D) Gloves, Use Limitations - C: Observed gloved employees moving thru kitchen performing multiple tasks without glove changes. 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. Caulk and wall at 3-comp sink supporting black build-up. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. observed fruit flies around beverage station floor drain. PIC will use approved methods to eliminate flies.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed wet stacked containers on the drying rack.

3-304.15 (B)-(D) Gloves, Use Limitations - observed used gloves stored on line, handsink. discard gloves in garbage container when finished using.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed food residue/debris build-up on cook line top shelf, inside upright cooler, storage 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. Floors need better cleaning underneath and around equipment. Walls need better cleaning at can wash, cook line.

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 pulled buffalo chicken in fridge not date marked with unknown date of prep. CDI- PIC voluntarily disposed of chicken.

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 three tubs of lettuce stacked with a lid while actively cooling. CDI- Lettuce single stacked and vented to speed cooling process.

4-203.12 Ambient air and water thermometers shall be accurate.-Pf Observed broken air thermometer in chicken prep cooler. CDI- Thermometer replaced during inspection.

4-204.11 Ventilation Hood Systems, Drip Prevention - C Observed one section of hood filter missing, PIC said it had been damaged and will be replaced ASAP.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed multiple TCS food items stored on line open-top cooler > 45F. See temp chart. PIC will use TPHC method until cooler is repaired and maintains food < 45F, discarding TCS after hold time of 4 hours. Foods will be tagged with discard time. PIC has called for repair service. Verification required within 10 days. PIC will contact me when cooler is repaired.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed multiple wet stacked pans on the drying rack.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed box of single-service items stored on the floor.

4-501.11 Maintain equipment in good repair. observed ambient air temperature of 58F in line open-top cooler. Repair.

5-205.15 Maintain a plumbing system in good repair. observed clogged floor drain at 3 compartment sink. Repair Verification required within 10 days. PIC will contact me when repair is made.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a stack of pans stored as clean with grease residue and food particles on them, needing better cleaning. CDI- Dirty items placed on dish sink for re-cleaning.

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 two large tubs of lettuce cooling in deep and covered greens keeper tubs (repeat). Lettuce is a TCS food that must be cooled from room temp prep to 45 degrees in 4 hrs or less. CDI- PIC used ice baths and transferred lettuce to shallow pans to ensure lettuce properly cools in 4 hrs total.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a number of pans being tight stacked while wet.

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. Wall at 3 comp sink needs better cleaning below and above sink.

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 deep and covered greens keeper tub of lettuce at 60 degrees in walk in cooler that had been cooling approx. 6 hrs acording to PIC and the time marking on the tub. CDI- Tub of lettuce voluntarily disposed of by PIC. PIC is revising cooling procedure for lettuce and writing a procedure for employees to follow. Will follow up that a proper procedure is in place and being followed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed make table holding mixed greens lettuce at 50 degrees, all other TCS foods in make table borderline cold at 46-47 degrees including but not limited to: sliced tomatoes, chicken salad, and iceberg lettuce (repeat). Appears make table not proper working. Lettuce that had been placed in make table 1 hr earlier, was moved to working cooler and fresh lettuce at 41 degrees placed on mae table. Maintain foods cold with ice baths until unit can be serviced. Will follow up that unit is properly working.

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 buffalo chicken dip made more than 24 hrs ago not date marked. CDI- PIC voluntarily disposed of dip as date of prep could not be verified.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed bucket of chlorine sanitizer at dish machine reading above 200 ppm on test strip. Chlorine sanitizer should be 50-200 ppm to be effective, verify using test strips. CDI- Sanitizer made to proper strength.

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 Lettuce being improperly cooled in a very deep tub with a tight lid. (repeat) CDI- Improperly cooled lettuce voluntarily disposed of by PIC. Reviewed proper cooling methods with PIC, will follow up on cooling procedure.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans and salad bowls tight stacked while wet. (repeat)

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed fridge and freezer on cookline near wing hot hold box with bulbs not protected and not shatterproof. 6-303.11 Intensity-Lighting - C Provide proper lighting to food storage areas. Observed low light conditions in walk in cooler, ceiling light non functioning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a number of dishes and utensils, including veggie slicers, stored as clean with food left on them. Dirty items moved to dish sink for re-washing. Due to repeat violation, will follow up within 10 days.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several chicken fingers under heat lamp at 126 degrees on prep line. CDI- PIC disposed of chicken fingers. Due to repeat violation will follow up that foods are properly hot held.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all TCS foods at end of make table above 45 degrees including: chicken salad at 47, sliced tomatoes at 49, bleu cheese crumble at 49, shredded cheese at 49, sliced cheese at 49, sliced lettuce at 50 and mixed lettuce at 53. Unit may not be working properly, have unit serviced as needed. Sliced head lettuce, tomatoes, and sliced cheese that had been in make table nearly 4 hrs were voluntarily disposed of. Other items that had been in make table 2 hrs or less were placed in fridge, walk in, and/ or in ice baths to properly cold hold/ chill. Also, be sure foods are properly chilled to 45 or below before cold holding in make table, lettuce actively cooling above 45 degrees is being placed on make table, make table is for cold holding not cooling foods.

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 large greens containers of cut lettuce in walk in cooler trying to cool with tight lids and in very deep amounts at 60 degrees approx. 1 hr since cooling began. Not likely to reach proper cooling temp of 45 or below in the next 3 hrs with current cooling methods. CDI- Lettuce moved to shallow vented pans to speed up cooling process. Observed lettuce cooling in deep lexan pans with tight lids in fridge unit, lettuce ventilated to speed cooling.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermometers inside chicken prep cooler and main prep line cooler. CDI- Thermometers placed in coolers.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some pans and dishes being tight stacked while wet.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed rinse and sanitize solutions at 3 comp sink with food residue that could be contributing to un-clean state of several observed dishes. CDI- Solutions changed out. GENERAL COMMENT: Will follow up within 10 days to check VR items.

2-401.11 (A) Employee shall eat, drink, or use tobacco in a designated area to prevent contamination of food, equipment, single-service and single use articles. Observed employee drink being stored above food preparation counter where produce is being wash, cut and processed. CDI Employee drink discarded.

2-301.12 Food employees shall follow the cleaning procedure: rinse under clean, running warm water P, apply soap, rub together vigorously for at least 10-15 seconds, thoroughly rinse under clean running water and then dry hands without recontamination by using a protective barrier to turn off faucet. Observed food employee not rubbing vigorously for 10-15 seconds. CDI PIC had employee rewash hands to correct cleaning procedure.

4-601.11 (A) Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf Observed equipment and utensils deemed as clean with food debris and sticker residue. CDI Items were returned to 3 compartment sink to be recleaned. Observed tea urn nozzles with build-up. CDI Nozzles would be taken off, washed and sanitized.

3-501.16 (A) Potentially hazardous food (Time/Temperature Control for safey food) shall be mainted for hot holding at 135 degrees or above. Observed chicken bites being held below 135 degrees. CDI Items were voluntarily discarded. REPEAT VIOLATION.

3-501.15 (A) Cooling shall be accomplished in accordance with time and temperature by: placing food in shallow pans, separating into smaller portions, rapid cooling equipment, stirring the food in a container placed in a ice watter bath, containers used to facilitate heat transfer, adding ice as a ingredient or other effective methods. Observed salad mix on cook line just processed above 45 degrees. Observed large plastic containers holding salad mix above 45 degrees. The containers were stacked and tightly sealed not alloweing transfer of heat. CDI Items were moved to walk-in cooler and lid was removed to allow venting.

3-304.14 (E) Containers of chemical sanitizing solutions where wet wiping cloths are held, shall be stored off the floor. Observed one sanitizer solution bucket on the floor. CDI Sanitizer solution bucket was dumped and moved off the floor.

3-304.12 During pauses in food preparation/dispensing, food utensils shall be stored in the food with the handles above the top of the food and the container, clean portion of food preparation area, in running water, or in a container of water that is maintained at a temperature of 135 degrees. Observed food handles laying directly on raw chicken and french onions. CDI Food handles were removed from food, cleaned and stored above food and container. REPEAT VIOLATION

4-903.11 (A) Single-service and single-use articles shall be stored in a clean dry location and where they will not be exposed to splash, dust or other contamination. Observed single service articles being stored in cabinets under drink station; location was wet and had soda build-up on the shelves. Make sure to store single-service and single-use articles in a clean dry location as well store to prevent exposure to splash, dust or other contamination.

4-602.13 Nonfood-contact surfaces of equipment shall be kept clean to prevent build-up and debris. Observed food debris and build-up on reach in cooler doors (on the cook line), walls behind single-service and general area of 3 compartment sink. Increase cleaning frequency to prevent food debris and build-up.

5-501.113 Receptacles and waste handling units for refuse, recylcables and returnables shall be kept covered after they are filled and with tight-fitting doors if outside food establishment. Observed dumpster doors and lids open. Make sure to keep doors and lids closed at all times.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Employee did not know the health policy and could not explain any symptoms or illnesses. CDI - discussed the health policy with the employee and manager and the new EH poster was given to the facility.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed a few chicken wings in the hot hold cabinet holding below 135F. CDI - PIC voluntarily discarded the wings that were out of temp.

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 scoop handle down in the tomatoes on the prep line.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several dishes with sticker residue not being cleaned from outsides, which is getting onto the food contact surfaces of pans as they are tight stacked. CDI- PIC will have all dishes re-washed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed large number of dishes being tight stacked while still wet.

4-501.11 Maintain equipment in good repair. Observed soda syrup rack broken from support posts, laying on floor. Needs repair. 4-502.11(A) Maintain utensils in good repair. Observed through way hot holding unit pan covers that are badly cracked and damaged, needs replaced ASAP.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some older sauce build up stains on main prep unit doors and a few prep table shelves needing some better cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a greasy film and sauce debris left on plastic sauce buckets stored as clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed a small amount of lettuce stored on the line at 50F. CDI by voluntary disposal.

3-304.14(B) Hold in-use wiping cloths in sanitizer at the correct concentration in between uses. Observed one sanitizer bucket by the front register measuring 0ppm quat. CDI by disposing and re-filling at 200ppm.

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups overstacked and unprotected in the cup dispensers.

4-501.11 Maintain equipment in good repair. Observed the 2 door true reach in cooler leaking in the back with a pool of water in the bottom.

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 the wash water at 100F while actively washing. CDI by refilling with hot water at a minimum of 110F.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed minor build up on the walk in cooler floor.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed worker pick up item from floor, change gloves but not wash hands. CDI- Worker corrected, washed hands and changed gloves.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed tomato slicer not used over 4 hrs that had been left dirty with tomato debris. CDI- Slicer cleaned.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans and salad plates tight stacked while still 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 bag of clean linen, towels, etc stored on floor of kitchen. CDI- Items stored off the floor.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Walk in cooler racks need cleaning of build up.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed some boneless chicken wings under heat lamp on prep line at 128-133 degrees. CDI- Out of temp chicken disposed of.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few pans being tightly stacked while still wet.

5-205.15 Maintain a plumbing system in good repair.-P 4 compartment sink has one of two faucets with hot water turned off at rinse and sanitize compartments, hot and cold water switched. Have faucet repaired to supply hot and cold water. Faucet at pre wash and wash compartments working properly.

5-402.13 Maintain sanitary sewage system.-P Floor drain at dish sink very slow draining and frequently overflowing, needs repair ASAP.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken fingers at 125-130, appears a fresh cooked batch was co-mingled with an older batch. CDI- Chicken re-fried to 165 min.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed tub of Magnasol un-labeled.

3-501.16 (A)(1) Hot hold foods at 135 min. Observed some chicken fingers at 126-133 under heat lamp. CDI- Chicken voluntarily disposed of by PIC.

3-501.16 (A)(2) and (B) Cold hold TCS foods at 45 or below. Observed a few tubs of cut lettuce that were prepped 2 hrs earlier still at 60-63 degrees. Foods taken out for prep must be chilled back down to 45 or below within max. 4 hrs. Foods chill faster in shallow vented pans and pans should not be stacked on top of one another. CDI- Lettuce moved to freezer to rapidly chill to 45 or below before 4 hrs limit.

4-903.11 (A), (B) and (D) Be sure to properly store dishes to prevent contamination. Observed dirty tomato slicer stored on clean dish shelf directly above clean dishes. CDI- Slicer moved to dish sink for cleaning.4-901.11 Air dry all dishes and utensils. Observed a few containers being tight stacked while still wet.