BOJANGLES' #930

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

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 of cleaned dishes in the dish drying area.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single use cups stored on surfaces with build up.

4-501.11 Maintain equipment in good repair. Observed rust from water on equipment in the kitchen area.

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 shall be cleaned frequently to preclude accumulation of soil residues. Observed cleaning needed on food equipment through out the facility, including shelves in the WI. Repeat

5-205.15 Maintain a plumbing system in good repair. Observed water leaks at the can wash area in the back.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. OBSERVED opened dumpster outside. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed waste in the dumpster area stored outside the container. Needs to be removed. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain plugs in the dumspter area.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors covered in flour and standing water in all areas of the kitchen. Floors need to be cleaned, especially under and around equipment. Also cleaning is needed on vents in the kitchen area.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed pulled eggs upfront on the line at temperatures above 41F. CDI. PIC voluntarily discarded. **** all other items were holding at the right temperatures. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored on prep surface. CDI. PIC removed

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 shall be cleaned frequently to preclude accumulation of soil residues. Observed cleaning needed on some food equipment through out the facility, as well as ice machine cover. Observed cleaning needed on the drink dispensers on the to go area. Repeat

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored by customer food. CDI. PIC removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed build up on food contact part of the thermometer. Also observed heavy build up on soda nozzles. CDI. PIC removed and cleaned. 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 bojangles Bo, HH at temperatures below 135F. CDI. PIC voluntarily discarded. Repeat. **** improvement from last 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 .

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

4-502.11(A) Maintain utensils in good repair. Observed damaged gasket upfront in the stand alone freezer and also observed broken shelves at the back. Needs to be repaired. 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 shall be cleaned frequently to preclude accumulation of soil residues. Observed cleaning needed on some food equipment through out the facility, as well as ice machine cover. Repeat **** IMPROVEMENT FROM LAST TIME.

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

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 covered in flour in all areas of the kitchen. Floors need to be cleaned, especially under and around equipment. Repeat. **** improvement from last time.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. OBSERVED an incomplete employee health policy in the facility during inspection. CDI. PIC was provided another. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed build up on ice scoop while scoop is being used. CDI. PIC washed the equipment. 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 bo rounds, fries holding below 135F under heat lamp. CDI- Discarded. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed pulled eggs upfront on the line at temperatures above 41F. CDI. PIC voluntarily discarded. 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 .

3-501.17 (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). 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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 lettuce, tomatoes in WI without dates. CDI. PIC date marked. 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 .

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

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 0ppm quat. CDI. PIC replaced the solution.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single use cups stored on surfaces with build up. Repeat ***IMPROVEMENT FROM LAST TIME.

4-501.11 Maintain equipment in good repair. OBSERVED one of the RI coolers up front in need of repair. Repeat

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed cleaning needed on equipment through out the facility. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed water dispenser, roller carts, shelving stove and under prep tables, ice machine door, and chicken speed rack in need of cleaning. 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 covered in flour in all areas of the kitchen. Floors need to be cleaned, especially under and around equipment. Repeat

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed chicken marinate machine stored clean with old chicken residue. Observed can opener soiled with old food debris. CDI- Marinater and can opener taken to 3 comp to be cleaned. 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 bo rounds holding below 135F under heat lamp. CDI- Discarded. 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 eggs on ice near grill holding above 41F. CDI- More ice added. Eggs cooled to 39F. 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 .

3-501.19 (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. Observed no time procedures for fries held on TPHC. CDI- EHS left copy of procedures. Procedures filled out on site. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed several sanitizer buckets with sanitizer reading 0ppm. CDI- Sanitizer buckets changed.

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

4-501.11 Maintain equipment in good repair. Observed torn gasket at freezer. REPEAT. Observed broken handle on biscuit low reach in.

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 water dispenser, roller carts, shelving stove and under prep tables, ice machine door, and chicken speed rack 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 covered in flour in all areas of the kitchen. Floors need to be cleaned, especially under and around equipment.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed a metal container with build up being stored as clean and another metal container stacked on another container in which bottom container still had date mark sticker on outside surface and was contacting food contact surface of next container. CDI: PIC returned all containers to be W/R/S.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed a container of french fries being held on TPHC next to fryer without a time marked to indicate when 4 hour period has elapsed. CDI: PIC voluntarily discarded french fries.

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 working containers of oil, cinnamon sugar and margarine being held on prep counter without labels. Label working containers of food.

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 a set of tongs being stored in a container of pickles in prep flip top cooler in which handle for tongs were submerged in pickles. CDI: Employee removed tongs.

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 several stacks of single use to go food containers being stored outside of their original packaging right side up on prep shelves. CDI: PIC inverted all to go containers.

4-501.11 Maintain equipment in good repair. Observed a torn gasket on bottom door of reach in freezer next to fryers. Replace gasket. REPEAT. Points not escalated due to multiple violations on previous report.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed empty paper towel dispenser at hand sink near biscuit prep counter. CDI: PIC stocked hand sink with paper towels.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed two sanitizer buckets with 0ppm quat sanitizer concentration level. CDI: PIC filled buckets with fresh quat sanitizer from 3 compartment sink. Sanitizer concentration level was 400ppm.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed plywood that was placed on metal shelving used for storing dry food items. Remove plywood from shelving. 4-501.11 Maintain equipment in good repair. Observed a torn gasket hanging from bottom of door of first WIC. Replace gasket.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on inside surface of soda fountain nozzles for several soft drinks. Clean as needed. REPEAT. Points reduced to half due to multiple violations on previous inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed country ham being stored at 46F in bottom grill drawer cooler. CDI: PIC voluntarily discarded country ham.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: 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 . Observed one container of Cole slaw being held in WIC without a date mark. CDI: PIC date marked Cole slaw as it was prepared yesterday.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low quat sanitizer below 100ppm in 2 in use sanitizer buckets. CDI-PIC replaced both buckets with 150ppm quat sanitizer. -REPEAT VIOLATION For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with brown build up on interior of ice machine and in need of cleaning. -REPEAT VIOLATION- 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener stored clean with build up of dirt and debris on blade of can opener. CDI-PIC placed at 3 compartment sink For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no start or end time on Blanched fries at fry station held on TPHC procedures. -CDI-PIC properly labeled fries for one hour.

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 unlabeled working squirt containers at breakfast hot well station as well as grill area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans at clean dish rack being stacked while wet

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed cleaning needed on grease and food debris on handles and openings of flip top coolers as well as interior of flip coolers and low boys. -REPEAT VIOLATION-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low quat sanitizer below 100ppm in in use sanitizer buckets. CDI-PIC replaced with 150ppm quat sanitizer. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with brown build up and in need of cleaning.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed cleaning needed on grease and food debris on handles and openings of flip top coolers.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain plug on recycling bin. -REPEAT VIOLATION-

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed one food employee take trash to rear of facility for disposal and return to station without effective hand washing. CDI - PIC directed employee to properly rewash hands before donning gloves and proceeding to food station.

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 potato rounds at counter heat lamp holding at 117F. CDI: PIC voluntarily discarded product. REPEAT.

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 multiple shakers of seasoning at the drive thru station without labels. Observed cinnamon margarine bottle and fryer area spice shaker without labeling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed approximately four (4) fruit flies in kitchen area over course of inspection.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC assisting with facility tasks (moving dirty trays to ware washing, etc.) while wearing a wristwatch. No other personal cleanliness citations were observed at time of inspection.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain plug on recycling bin. REPEAT. Note: No escalation due to considerable improvement; dumpster lids have been replaced and repaired since previous inspection.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap in women's restroom. CDI: PIC restocked the hand soap.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed breaded chicken breasts with final cook temperature of 145F-158F. These were the larger pieces of bone-in chicken, smaller wings and thighs had correct temperatures. After continued cooking, breasts measured 160F and had to continue cooking again. CDI: Employee cooked chicken until a temperature of 165F or above was met. Ensure employees are monitoring the final cook temperatures of large chicken pieces by using thermometer.

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 macaroni and cheese in pot on stove with temperatures below the required minimum 135F for hot holding. PIC stated that it was heated up and then the stove was turned off and employee will turn stove back on to reheat when they need to use it. CDI: PIC voluntarily discarded product.

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 pimiento cheese, lettuce, and tomatoes with temperatures above 41F in fliptop unit. Upon closer inspection, door was ajar on unit due to large box inside. CDI: PIC moved food to cool down in the WIC and unit cooled down once door sealed.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed seasoned fries using TPHC without a time label or log. Procedures specify that the fries are to be labeled with time and two hours for TPHC is used. PIC mentioned that they now use one hour TPHC. Update procedures to reflect this change. CDI: PIC labeled fries with time stamp to indicate when the food is to be discarded.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple recently sanitized metal bins stacked wet. CDI - Pans were separated out and allowed to thoroughly air dry. 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 butter rolling machine with heavy build up and in need of cleaning. Observed debris and build up in RI coolers and gaskets, shelving and sides of large equipment throughout facility. Keep clean. REPEAT

5-501.111 Keep storage areas and bins for waste in good repair. Observed dumpster without lids. Contact waste management company for repairs and/or replacement. Observed rusted holes in walls of recycling receptacle. REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door and cardboard door open during inspection. CDI - Doors were closed prior to returning to the indoor premises. REPEAT 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain plug on recycling bin.

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, walls and ceiling attachments throughout facility in need of cleaning. REPEAT

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 multiple shakers of seasoning at the drive thru station without labels. Observed cinnamon sugar squeeze bottle without label.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple recently sanitized metal bins stacked wet. CDI - Pans were separated out and allowed to thoroughly air dry.

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 soil in the fryer station reach in cooler and biscuit station reach in cooler.

5-501.111 Keep storage areas and bins for waste in good repair. Observed dumpster without lids. Contact waste management company for repairs and/or replacement. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed garbage bag stored directly on the pad of the dumpster area. CDI - Employee effectively placed garbage bag within the dumpster before returning to indoor premises. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door and cardboard door open during inspection. CDI - Doors were closed prior to returning to the indoor premises. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed multiple empty cardboard boxes throughout the facility. PIC elaborated that a delivery of food and single service items had been delivered earlier in the morning, elaborating why excess cardboard may have been present, as well as single service boxes and food boxes in the poultry WIC that may require elevation. CDI - employees were tasked with organizing storage, as well as the breakdown and removal of cardboard.

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 food soil on floors throughout the facility. Cleaning shall be done regularly enough to preclude excessive soil accumulation.

3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf Observed no time stamp on fries that utilize TPHC. CDI - Fries voluntarily discarded. New fries made and placed in pan with time stamp. - 1.5 -

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed one box of fry seasoning stored on floor. CDI - Seasoning moved off of floor. - 0 -

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 3 pieces of chicken between 125-130F. CDI - PCI voluntarily discarded items. - 0 -

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed dry, soiled wiping cloths lining grill area - grill covers kept on these wiping cloths. CDI - All wiping cloths moved to be laundered. EHS recommends use of foil to line grill area as it is easy to remove and replace, and is non absorbent. - 0 -

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed whisks stored in water bath (70F). CDI - PIC moved items to be washed/rinsed/and sanitized at 3 comp sink. Maintain water above 135F, or maintain in dry containers. - REPEAT - 1 -

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed cleaning needed to inside and outside of all prep units, observed cleaning needed to all shelving throughout facility cook line. Observed cleaning needed to breading stations. Observed cleaning needed at all gaskets. - REPEAT - 1 -

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 3 salads cooling tightly covered in reach in cooler. CDI - Lids removed. Items reached 41F by end of inspection. - 0 -

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed few flies inside of facility. - 0 -

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 plastic spatulas holding in water bath reading 116F. CDI - Water bath reheated to 165F. - REPEAT - 0.5 -

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed inside of reach in freezer by fryers. Observed sweeping needed inside of walk in coolers and walk in freezer. - REPEAT - 1 -

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 times written for the fries or food items on the front line. CDI-Times were provided.

7-201.11 Store toxic materials to avoid contamination. -P Observed a purple bottle of cleaner laying sideways near the cans of green beans. CDI-The bottle was moved to a different location.

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 scoop handle stored directly in the container of grits. CDI-The scoop was removed from the container. Observed a container of soiled water that was less than 135F on the counter holding utensils and spoons. CDI-The container was brought back for cleaning. Hot water must maintain temperatures of 135F or above.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the clean equipment rack. CDI-The pans were unstacked during the inspection. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the inside of the front 2-door reach in cooler, the outsides of the cooler underneath the grill and the shelving near the fryers and grill. Have 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 cleaning needed to the floors around the fryer area. Have cleaned. REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Both back of house hand sinks with large trash cans pushed in front blocking access. CDI - PIC relocated both trash cans. Do not block access to hand sinks.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee use gloved hands to load raw frozen chicken products into fryer and then continue on to prepare foods at line with same gloves. Observed employee handling utensils soiled with raw chicken residue and breader with gloved hands and then continue on to handle other equipment items with same gloves. CDI - PIC directed employees to change gloves and wash hands. Gloves changed and hands washed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple metal and plastic pans and lids with residue present stored as clean. Scoop stored as clean with splatter near dish area. Lemon wedges stored as clean with food residue present. CDI - PIC removed to dish for re-cleaning. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior surfaces of bulk ice machine lid with greasy residue needs cleaning . Soda nozzles at drive through with organic buildup need cleaning.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed open partially used bulk pimento cheese, cut lettuce, sliced cheese, and shredded cheese with no date marking present. CDI - PIC date marked. Ensure opened or prepared TCS foods that are kept longer than 24 hours have date marking present.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing customer food at the line wearing large ponytail holder on wrist. Remove jewelry and other items from wrists when preparing food.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed soiled cloths laying on equipment surfaces in back of house not placed into sanitizer. Once soiled, place wiping cloths into sanitizer between uses or remove to soiled linen receptacle. Dry cloths intended to be used as pot holders must be clean. All in use sanitize buckets found to be at proper concentration - Full points not taken.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Multiple metal food pans stored stacked together wet at dish area. Air dry pans before stacking together.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed pan of single service cup lids stored in unclean pan at drive through. Store single service items in clean containers to prevent contamination.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed various pieces of equipment and shelving items throughout the back of house area with food residue, breader, and/or greasy buildup needs cleaning. REPEAT

5-501.114 Using Drain Plugs - C. Observed damaged/non functional drain plug in recycling dumpster. Replace.

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. Buildup on ceiling surfaces in back of house area and some debris accumulation under equipment needs cleaning.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handsink in kitchen. CDI: Soap provided. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink in kitchen. CDI: Paper towel dispenser has no batteries. Roll of paper towels provided.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed tomatoes and lemons stored over ready to eat items. CDI: Items reorganized.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer tubing was not connected to dispenser. CDI: Sanitizer tubing reconnected.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee with no hair restraint preparing sandwiches.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket at 0ppm. CDI: Sanitizer properly refilled to correct concentration. REPEAT VIOLATION

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food build up on cooler drawer rails. Observed food debris in bottom of reach in freezer. REPEAT VIOLATION

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed damaged lid and missing lid on top of cardboard dumpster. Observed cardboard dumpster door open. REPEAT VIOLATION Improvement from previous inspection since this is a different dumpster.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed egg biscuit below 135F. CDI: Egg biscuit discarded. All other hot holding throughout facility was in compliance.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloth stored at edge of handsink. CDI: Cloth taken to dirty linen area.

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 employee cell phone on prep surface in drive through pack area.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed employee cup stored over napkins in back storage area.

4-501.11 Maintain equipment in good repair. Observed torn gasket on reach in freezer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris and build up in reach in freezer gaskets. Observed minor build up on racks in chicken cooler. REPEAT VIOLATION Significant improvement from previous inspection.

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

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed overall lack of control throughout the kitchen as evidenced by poor handwashing, equipment and utensil cleanliness, poor glove usage, improper cold holding, and handsink usage. PIC is a certified food protection manager.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employees don gloves repeatedly without washing hands. CDI: Employees educated on proper glove usage. VERIFICATION REQUIRED 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employees repeatedly move from raw to ready to eat foods, from register/money handling to food prep, and from cleaning to food preparation with no handwash. CDI: Employees educated on when to wash hands, and hands were washed. VERIFICATION REQUIRED.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food debris in back handsink and green beans in the front handsink. CDI: Sinks cleaned. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at back handsink. CDI: Soap provided.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee use gloved hands to put raw sausage on the stove. Employee then touched and handled several clean dishes used for ready to eat foods. CDI: Employee changed gloves and washed hands. Dishes rewashed. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over macaroni and cheese in the walk in. CDI: Products rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed all of the pans and bus tubs stored as clean had food debris, flour, and grease build up on them. CDI: All dishes taken to the sink and rewashed. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no sanitizer connected to the dispenser. CDI: Sanitizer was connected.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed walk in cooler holding food above 41F. CDI: All TCS food voluntarily discarded. VERIFICATION REQUIRED NOTE: Product disposition form filled out today.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed salads cooling while tightly closed. CDI: Salads opened. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed walk in cooler holding above 41F. Cooler is necessary for normal operation. VERIFICATION REQUIRED.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked dishes stored as clean. CDI: Dishes returned to sink.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of single service items with flour in them.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed quat test strips have expired. VERIFICATION REQUIRED

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed surfaces of equipment throughout facility including but not limited to counters, walk in cooler handles, walk in cooler walls, interiors of refrigeration, and prep surfaces with grease build up and food debris. REPEAT VIOLATION

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed soap dispenser is damaged and will not stay closed at back handsink. 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 flour accumulation on floors around chicken breading station, underneath and around ovens for biscuits. Observed grease build up on walls and parts of floors. REPEAT VIOLATION

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Grits holding below 135F in steam well. CDI - Grits discarded and new made.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up on walk in cooler shelves and low prep cooler door gaskets.

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. Clean floors along cook line and by breading station; clean wall behind three comp sink.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Metal pans wet stacked on drying rack. CDI - Separated to allow air drying.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up from walk in cooler shelves, low prep cooler door gaskets, and cold drawer gaskets.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed one large chicken breast removed from the fryer after cooking completion at 160F. CDI- PIC voluntarily discarded this piece of chicken. EHS instructed PIC to continue to monitor chicken final cook temperatures and ensure all pieces reach 165F.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed one flour bin with no label on it.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 2 employees working with foods without hair restraints on.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cleaned metal pans stacked while wet next to the stove top.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on shelving above the 3 compartment sink, on the floor of the walk in freezer, inside the reach in freezer near the fryers, on top of the biscuit ovens, and on shelving in the walk in cooler.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC did not have managers ANSI food safety certification.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one employee beverage stored in a heated food compartment near the drive through window.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 4 metal containers stored clean with visible debris on them. CDI- items were set aside for recleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken supremes and fried chicken hot holding below 135F in the front service area. CDI- fried chicken was discarded; EHS instructed PIC to reheat supremes to above 165F.

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 blanched French fries being held at room temperature without a time recorded to indicate when the fries were prepared. CDI- timestamp added to container.

3-501.13 Use approved thawing methods. Observed several packages of macaroni and cheese cooling in standing water at the prep. sink near the walk in coolers.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the sides of cook line equipment, on the biscuit baking ovens, and on the shelving in the raw chicken walk in cooler.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed debris accumulation on the inside walls of the ice machine.

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 blanched French fries being stored at room temperature without a time stamp on the product container. CDI- timestamp added.

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

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed no concentration indicator paper with quat sanitizer test kit on site. VR within 10 days.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on shelving above the 3 compartment sink, above the biscuit ovens, on electronic timers above the grills, on shelving inside the raw chicken walk in cooler, and on the handle to the raw chicken walk in cooler.

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 debris accumulation on the floor underneath the customer soda machine cabinetry.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P PIC indicated the chicken breading station is washed, rinsed, and sanitized twice daily and some other items are cleaned sporadically throughout the day. The facility operates from 5:00AM until 10:00PM. CDI- instructed PIC to wash, rinse, and sanitize all equipment and utensils at least every 4 hours that they are in use.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken tenders on the serving line below 135F (see chart). CDI- product discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cleaned metal containers stacked while wet next to the 3 compartment sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on shelving in the raw chicken walk in cooler, the raw chicken walk in cooler door curtains, dry storage shelving near the chicken breading station, and on the tops of the biscuit ovens.

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 debris accumulation on the floor under the customer soda machine cabinet and on the floor in the walk in freezer.

Observed a few pieces of sausage holding at <135F today- discarded to correct. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P

Observed TCS items in the biscuit station low boy holding at >45F today- products moved to walk in cooler where they began chilling quickly. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed fries not timed upon arrival. New fries were put onto old fries and then timed for the new fries- time changed to account for the older fries that were on the bottom of the pile. 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 bag of ice melt(that has chloride in it) stored above the catering bag today- moved to the bottom shelf to correct. 7-201.11 Store toxic materials to avoid contamination. -P

Observed single use boxes and containers stored on soiled surfaces today. Be sure to clean higher up areas that are hard to see. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.

Observed a torn gasket on the flip top cooler today. 4-501.11 Maintain equipment in good repair.

Observed no certified food protection manager onsite today-PIC's certification had expired in 2015. 2-102.11 PIC demonstrates knowledge by being a certified food protection manager.

Observed a dishtowel in the handsink today- removed by PIC to correct. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf

Observed two batches of fried chicken that did not reach 165F throughout all parts. These two batches were fried again where it was corrected. Be sure employees check internal temperatures and do this in the thickest parts without touching bone. 3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P

Observed sausage holding at <135F today- reheated to >165F on the grill during the inspection. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P

Observed green beans, out of the can, that had not been reheated to 135F before being put onto the steam table. Green beans reheated to 170F on the stove to correct during the inspection. 3-401.13 Cook fruits and vegetables to a minimum of 135F when the food will be moved to hot holding. -Pf

Observed the drive thru ice bin not draining today. Pipe cleaned out and container drained to correct. 5-403.12 Other Liquid Wastes and Rainwater - C

Observed no certified food protection manager onsite during the first half of the inspection today. 2-102.11 PIC demonstrates knowledge by being a certified food protection manager.

Observed two drinks on the hot hold line today. Drinks moved to the bottom shelf to correct. 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.

Observed a cloth in the handsink today- moved to correct. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf

Observed tea and drink nozzles with build up today. Wash, rinse, and sanitize these daily. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.

Observed chicken wash that had been made 30 minutes prior and it had been used sitting on the chicken breader station(in its spot). Product moved to the walk in freezer where it began cooling quickly. This product was at >45F(see chart). The process for this is to use it and then cool it down in the walk in freezer until it is needed again where it will rise in temperature again during use. This product must be kept cold consistantly or timed to meet cold holding rules. TILT sheet emailed to PIC today. 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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an open employee drink and open food stored on the make line today- discarded to correct.

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 french fries out at room temperature today with no time being kept on them- back timed today to correct.

3-501.13 Use approved thawing methods. Observed mac and cheese thawing in standing water today- moved to walk in cooler to correct.

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 service employee with bracelets on today.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on the back side(interior) of the flip top make table, underside of bread toaster, and inside of the cabinets at the customer drink area.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed frozen McFlurry drink stored on top shelf inside walk-in freezer. CDI - drink discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -P Observed tea urn nozzles inside kitchen and sweet tea nozzle at customer dining area with residue. PIC notified and nozzles will be cleaned at end of shift.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed Cajun fillets in hot hold unit < 135F (see temp chart). CDI - Cajun fillets discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies in kitchen. CDI - continue with effective pest treatment.

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 bands on wrists.

5-205.15 Maintain a plumbing system in good repair.-P Observed leak at bottom of 3-comp sink below vat where sanitizer is held. Maintenance will be notified.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand sink blocked by milk crates and no disposable towels available. Removed block and replaced towels.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on & in sinks, around equipment and shelving. Thorough cleaning needed for equipment.

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 build up on floors, in floor drains, under equipment/shelving, in corners and at can wash. Observed shelves needing re-organized. Gave instruction and discussion.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Maintain all non food contact surfaces clean to sight and touch. Observed greasy build up on refrigeration handles. Gave instruction.