BOJANGLES #927

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels provided at the hand sink adjacent to the fry station. All other hand sinks were supplied and accessible. -CDI- Paper towels were provided. (0 pts)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dishes soiled with food debris/residue while said to be stored as clean. -CDI- PIC placed the necessary items in the 3 comp sink to be W/R/S. (1.5 pts) 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 .

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed batch of chicken tenders cooked below 165F. The chicken tenders were observed at temperatures between 128-151F. -CDI- Respective employee fried the chicken tenders again to achieve final cook temperatures above 165F. (1.5 pts)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken nuggets and hash browns below 135F while said to be hot holding. -CDI- PIC voluntarily discarded the necessary items. (0 pts) 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 soiled wiping cloths throughout the facility that were not being stored in a properly concentrated sanitizer solution. -CDI- PIC removed the wiping cloths. (0.5 pts)

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed stacks of containers that were wet stacked while said to be stored as cleaned and dried. -CDI- PIC placed the necessary items in the 3 comp sink to be W/R/S. (0.5 pts)

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 1/2 gallon jugs being stored directly on the floor in pooled water in the WIC. No contamination was observed to the jugs themselves. Also observed single service foam containers still in the plastic sleeves being stored on the floor. -CDI- PIC relocated the necessary items so that they were off of the floor. (0.5 pts)

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no available test strips during the inspection. 10 day VERIFICATION REQUIRED*** (0.5 pts)

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 non-food contact surfaces such as the sides of units, wire shelves, door handles, etc. throughout the facility soiled with food debris/residue. Increase cleaning frequency. (0.5 pts)

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 pitting on the floor by the fryers. Repair pitted floors so that they are easily cleanable. 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 soiled walls and floors throughout facility. Increase cleaning frequency. REPEAT*** (1 pt)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken in the cold holding breading unit at 44-56F while said to be cold holding. The chicken was placed in the unit around 5am. The unit was not plugged in causing cold holding to be non-compliant. -CDI- PIC voluntarily discarded the chicken immediately and plugged the unit it so that it was functioning correctly. Due to the circumstances, risk control plan is not necessary. REPEAT*** (3 pts) 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 written procedures for items held on TPHC. EHS observed that there was a TILT system in place but did not have the procedures for what to do when the items have exceeded the time they are held for. -CDI- Facility was already using TPHC correctly. EHS provided approved written procedures. (0 pts) TPHC procedure template may be found at: www.mecknc.gov/foodsafety

4-501.11 Maintain equipment in good repair. Observed damaged gasket on the flip top low boy door. The gasket does not appear to affect the integrity of the unit. Repair damaged gasket. (0 pts)

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 pitting on the floor by the fryers. Repair pitted floors so that they are easily cleanable. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed accumulation of grime/residue on walls near WIC. Increase cleaning frequency. (0.5 pts)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed American cheese at 63F while said to be cold holding in the flip top unit next to the flat top grill. -CDI- PIC voluntarily discarded the cheese. No other TCS food items were being stored in the top of the flip top unit. Due to improvement Risk Control Plan not implemented. REPEAT*** (3 pts) 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(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 blanched fries being held on TPHC without time stamps. -CDI- Employee placed correct time stamps on the fries. (0 pts)

4-501.11 Maintain equipment in good repair. Observed broken door on flip top unit. Repair damaged door

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy accumulation of food debris/residue on/in the flip top unit. Also observed the accumulation of food debris/residue on the doors and gaskets of the raw chicken breading station as well as on the wire shelves in the WIC’s. Increase cleaning frequency. REPEAT*** (1 pt)

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 their hands in the 3 compartment sink without using soap. -CDI- PIC educated employee on proper handwashing. (2 pts) 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 .

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the hand sink adjacent to the fry station. -CDI- PIC got soap for the hand sink. (0 pts)

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed facility having no sanitizer on hand upon arrival for inspection. -CDI- PIC was able to get bleach and new QUAT sanitizer during inspection as a means to use as sanitizer for washing the dishes and utensils. (0 pts) 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes, cut lettuce, and American cheese above 41F in the flip top unit while said to be cold holding. -CDI- PIC voluntarily discarded the necessary items. If cold holding continues to be non-compliant, a risk control plan maybe implemented. REPEAT*** (3 pts) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-903.11(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 large bag of single-use half gallon containers stored directly on the floor of the WIC. -CDI- PIC placed the bag off of the floor. (0 pts)

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 wire racks with large amounts of white fuzzy build up on them. Also observed the non food contact surfaces of the flip top unit to be soiled. Increase cleaning frequency. REPEAT*** (1 pt)

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed nozzle attached to hose while under continuous pressure. VERIFICATION REQUIRED***(1 pt) 5-205.15 Maintain a plumbing system in good repair. Observed faucet unable to turn off while both handles are placed in the “off” position. This is causing continuous pressure with the water.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed an opened package of ham in the cookline opentop/lowboy unit at a temperature of 49F and was out of temperature for an unknown amount of time. REPEAT. - Observed 8 bottles of milk stored in the broken drive thru 2 door lowboy refrigerator beneath the heat lamps at temperatures of 57F. CDI - Voluntarily discarded ham and milk bottles. - Observed insert containers of raw chicken bites and raw chicken breasts at temperatures of 44-51F in the chicken breading station opentop. PIC stated that she had only put the items in there within the hour as they do not go through that much raw chicken during the breakfast hours. Unit ambient was observed at 56. PIC stated the store has been having issues with their fuse box and discovered the unit was not on. CDI - All insert containers of raw chicken immediately moved back to raw chicken WIC to rapidly cool down. Fuse fixed and unit turned back on. EHS observed unit below 40F within 30 mins. - Observed bags of shredded cheese, sliced American cheese, shredded lettuce, Mac & cheese, milk, liquid eggs, and 4 prepped salads in the WIC all at temperatures of 45-47F. WIC ambient observed at 45-48F. WIC fans observed blowing out air at temperatures of 43-46F. PIC stated that the WIC was operational the night prior and they had just put the truck up an hour before the EHS arrived where they had the door opened. All TCS items were on the truck invoice that was delivered and placed into the WIC that day. WIC was not observed going down in temperature for the duration of the inspection. GM was called and repair was put in for the WIC immediately. All TCS items in the cooler were immediately placed onto rolling carts and moved into the WIF or the raw chicken WIC, which was observed fully functional and at an ambient temperature of 39F. EHS to follow up on repair later today to reassess situation, which is scheduled for 2pm. 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(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 TPHC in use to hold blanched French fries in a bin next to the fryers. French fries were not labeled with a time stamp indicating the discard time. PIC stated she had taken the blanched fry’s out of the fryers approx. 30 mins beforehand and company SOP is to only hold them for 1 hour before discarding. CDI - PIC time stamped blanched fries.

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 a bucket of freshly made coleslaw cooling in the WIC at a rate of 0 degrees/min. Item was observed deeply stored in a large plastic bucket with the lid tightly on. CDI - Item moved to WIF to rapidly cool and lid was removed to allow for adequate air flow around the product. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed stacks of metal and plastic insert containers and trays wet nested on the drying racks above the 3 compartment sink.

4-501.11 Maintain equipment in good repair. - Observed the right door to the 2 door lowboy refrigerator beneath the drive thru heat lamps to be completely missing. - Observed the foot pedals to the biscuit station handwash sink to be in disrepair in that they can slide almost completely inside the handwash sink stand, making them incredibly hard to use. Pedals do work allowing for individuals to continue to wash their hands at the handwash sink.

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 an accumulation of food and food debris to be built up in the base of the upright RIF and the chicken breading lowboy refrigerator. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed a half eaten employee snack (Wendy’s Frosty) stored outside of the designated employee food bin in the WIC and directly on the top rack of the WIC, allowing it to potentially contaminate food below. CDI - Employee snack moved to designated employee food bin.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no cfpm during first half of inspection. CFPM arrived during second half of inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed 2 separate handwash sinks being used to store wiping cloths. Wiping cloths were wet. CDI- PIC removed items.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee working with raw chicken at back of facility wipe hands on soiled cloth then return to task. CDI- PIC removed item and educated employee on when to discard gloves. *REPEAT*

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 5-stack of sheet pans with heavy soil residue accumulation and visibly unclean stored on rack above 3-comp. CDI- PIC removed items 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 food thermometer being stored with food residue on stem being used to temp cooked TCS items. CDI- PIC removed item to be cleaned and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed pan of pooled eggs stored over melted ice on prep top in front of grill temping at 48F. CDI- PIC voluntarily discarded. *REPEAT* points deescalated due to significant improvement of overall cold holding in facility. 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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed pan of lettuce being stored without a date in flip top on cook line. CDI- PIC had correct date marked on pan. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed degreaser being stored next to HH unit being used to store TCS foods. CDI- PIC removed item from 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 equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy buildup at bottom of standing RIF across from vent system. *REPEAT*

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed one food handler fill up sanitizer and wipe down biscuit area, wipe hands on a dry cloth, and then continue to mix dough with the same gloves and another food handler continue to move items from the WIC to store into the RIF with a torn glove. CDI-EHS provided education and gloves discarded and hands rewashed before new gloves donned.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P. Observed food handler rinse off bowl used to toss wings in sanitizer without being submerged and a contact time of 60 seconds, as listed by manufacturer. CDI-EHS provided education and container was added back to sanitizer to receive proper contact time. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed lowboy unit by drive thru and prep top unit by flat top with multiple TCS foods above 41F (see temp chart). PIC voluntarily discarded items and will not use both units until maintenance is completed. VR within 3 days to check status of lowboy unit and prep unit. 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 .

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

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy buildup in small hot holding unit drawer by tea urns.

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 moderate buildup of floor underneath 3 compartment sink.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. -Pf. Observed cloth in hand sink by heat lamps. Observed ice in hand sink by biscuit station. CDI - EHS reminded PIC to only use hand sinks for hand washing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed intact manufacturer sticker on bottom of pan lid on drying rack. CDI - lid was removed to be washed. 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 hash browns under heat lamp at 108 F. Observed mashed potatoes in steam well at 122 F. CDI - PIC voluntarily discarded food. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed ranch dressing containing buttermilk in low reach in cooler at front counter at 43 F. REPEAT. CDI - PIC voluntarily discarded food. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed small portioned cups of slaw in low reach in cooler at front counter at 48 F. Slaw had been prepped 1 hour earlier. Observed large portioned cups of slaw in WIC cooling at an insufficient rate. CDI - PIC moved small cups of slaw to WIC and large cups of slaw to WIF to cool. 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 .

4-502.11(B) Provide accurately calibrated thermometers. -Pf. Thermometer held at 28 F in ice water. Verification visit within 10 days. 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

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottles of food by prep top.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in quat sanitizer below an adequate concentration at front counter.

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 sliced cheese stored above the fill line causing the cheese to temperature 41F. Cheese was broken down in to smaller portions with the top layer being moved to cooler to be cooled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed trays left wet stacked. Ensure that dishes are being pyramid stacked to allow proper air drying. Removed to be washed, rinsed, and sanitized again.

4-501.11 Maintain equipment in good repair. Observed water pooling in reach-in cooler. Repair unit to prevent large accumulation of water in unit. Work order already in progress.

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 equipment such as wire rack, in between prep surfaces, and gasket channels in biscuit unit holding a lot of build up.Recommend a higher cleaning frequency.

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 an employee drink stored above food. Ensure that drinks are stored with a lid and straw and are below food prep stations. CDI- Drinks removed during the inspection.

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 some food debris and greasy film left attached to some of the dishes. Dishes were mvoed back to 3 comp sink to be washed, rinsed, and sanitized again.

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 gasket channels in biscuit unit holding a lot of build up. Recommend a higher cleaning frequency.

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 with build up left attached underneath freer area. Recommend a higher frequency of cleaning.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Quaternary ammonia sanitizer at 3 compartment sink measured at less than 50ppm (per directions should be 150-400ppm). Sanitizer was tested at dispenser but was still low. PIC stated work order was called in. CDI - sanitizer was mixed manually to achieve proper concentration (~ 400ppm). A VR will be conducted within 3 days to verify repair/proper concentration. - 1.5 -

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 bottles of oil and butter not labeled, pinto beans in WIC and a container of blueberry bites for biscuits in freezer without label. - 2 - REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in quaternary ammonia sanitizer at a concentration <50ppm. Automatic dispenser was found to be malfunctioning. CDI - PIC called in repair and manually mixed sanitizer. - 0.5 -

4-501.11 Maintain equipment in good repair. Observed water pooling in walk-in cooler. Repair unit to prevent large accumulation of water in unit. Water was pushed out during inspection. PIC put in a work order.

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 rice, chicken supremes, mac and cheese and rice hot holding below 135F. CDI-chicken supremes were discarded and mac and cheese and rice were reheated.

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 bottles of oil and butter not labeled. 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 bottles of oil and butter not labeled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held on counter tops and not in sanitizer .

2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety Observed employee health policy that does not contain salmonella non-typhoidal. CDI - EHS provided updated employee health agreement to PIC and educational poster. Education was given on the requirements of the 2017 Food Code. -0 points

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed commercially packaged mac and cheese reheated to 118F. CDI - PIC continued reheating mac and cheese to min 135F before placing in to HH wells. EHS recommends using thermometer to ensure proper reheating temperatures. -1.5 points

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, country ham and 1 salad bowl in RIC near griddle holding at 43F. Items were placed in unit within the last 4 hours and were moved to WIC. PIC lowered the temp in the RIC. EHS recommends monitoring the temperature and having unit serviced if needed. Ensure RIC is maintaining 41F or below before placing food into cooler. -1.5 points A VR is required no later than 03/18/22 to verify holding temperature of RIC is 41F or below.

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: http://meck.co/FoodSafety 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 3 salad containers without date. PIC stated he made salads last night before close. CDI - Date was added to salads. 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 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed beans and mac and cheese with date of 3/14. CDI - PIC voluntarily discarded. -0 points

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 exterior of fryers, batter station, bread warmer and vents under hood for biscuit oven. REPEAT -1 points

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed grease build-up under griddle near wall. Increase frequency of cleaning. -0.5 points

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 minor buildup on storage racks in WIC. Observed minor Increase frequency of cleaning racks. REPEAT -1 points

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 minor dust build up on floors near chicken batter stations and on vents near sandwich line. -0.5 points due to overall cleanliness of facility.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees not wearing hair restraints while preparing food. CDI- employees put on hair restraints.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some stacks of containers that were stacked wet. CDI- containers were separated and allowed to air dry.

4-501.11 Maintain equipment in good repair. Repair leaking faucet at 3-comp sink. Duct tape is not a permanent fix for his issue.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean debris from hot-holding units in. Kitchen area.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed garbage dumpster lids that are bent inward and not effective. PIC stated that this is due to people (not employees) throwing things over into the dumpster area. CDI- lid was pushed outward to cover dumpster.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors under drink station at drive-thru, behind and under equipment in kitchen area. Clean dust from a/c vents in ceiling of kitchen area. REPEAT (full points)

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one food employee not wearing hair restraints will preparing food. CDI- employee put on hair restraint. (0 points)

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean dust from hood screens above grill. Improvements have been made on cleaning exterior of refrigeration units and shelving. REPEAT (half points).

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors under serving station near front counter. Clean dust from area of wall near biscuit area. REPEAT (half points due to improvements).

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Resurface or replace cutting boards at prep station near grill. CDI- PIC discarded old cutting boards and replaced them with new ones.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior of grill, fryers, and refrigeration units in kitchen area. REPEAT (half points)

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean dust from walls in kitchen area. Clean dust from vent screens above prep station. REPEAT (half points).

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 container of blanched french fries that were not labeled with the "time out". Employee stated that fries were blanched ten minutes ago. CDI- Fries were labeled with correct time out. Inspector informed employee that fries will be discarded if not time in or time out label is present.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed containers of grits and seasonings that were not labeled. CDI- containers were labeled. with the correct name.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust and buildup on exterior of ovens, fryers, and refrigeration units in kitchen area. REPEAT (half point).

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors in corners and under equipment in kitchen area. Clean dust and splash from walls behind prep areas. REPEAT (half point).

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed roast chicken bites that were held below 135 F. CDI- Container of chicken was discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced lettuce at prep station that was 45 F. CDI- Sliced lettuce was was placed in walk-in cooler and allowed to chill.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were stacked wet. CDI- Containers were seperated and allowed to air dry.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exteroir of ovens, fryers and refrigeration units in kitchen area.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors in corners and under equipment in kitchen area. Clean dust and splash from walls behind prep stations.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Hand sink near kitchen area did not have any paper towels. CDI- Paper towels were placed at hand sink.

2-402.11 Effectiveness-Hair Restraints - C Food Employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed Food; clean equipment, utensils, and linens; and unwrapped single-service and single-use article. Observed employee preparing food without a hair restraint. CDI- Employee put on a ball cap.

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 untensils stored in water that was 123 F. CDI- Water above 135 F was placed in container.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of containers that were stacked wet above 3-comp sink. CDI- Containers were unstacked and allowed to air-dry.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed torn gaskets on both door of refrigeration unit at drive-thru area. Facility has received the gaskets, but no one has come to put them in place. This is a matter that needs to be addressed with maintenance.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior of refrigeration units, ovens, fryers and cabinets in kitchen area.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors were open at time of inspection. CDI- Dumpster doors were closed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed aprons and oven mitt stored in hand sink near biscuit-making station. CDI- Items were removed.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed mold and mildew in top interior of ice machine. VR- facility has up to ten days to clean machine.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed items at prep cooler (sliced lettuce, tossed salad, sliced tomatoes, and shredded cheese) that were all above 41 F. CDI- Items were placed in walk-in cooler and allowed to chill. Each items will have an individual cover to help maintain temperature.

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 markings for time on container of french fries for TPHC. CDI- Time out was placed on container.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Maintenance is currently replacing the condensor in the walk-in freezer. All TCS Foods in freezer will not be used. VR- I will check to make sure unit is fixed before ten days. Facility can call me when unit is repaired as well.

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed employees scooping ice with exposed fingernail polish and artificial nails at main ice machine and drive-thru ice bin. CDI- Employees will wear gloves when dispensing ice.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Replace torn gaskets on refrigeration doors at units near drive-thru and make-station areas. Also, Maintenance is currently replacing the condensor in the walk-in freezer. All TCS Foods in freezer will not be used.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean dust from exteroir of units in kitchen area.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered employee drink stored on window sill above biscuit prep area during biscuit prep. CDI- Drink was removed.

2-301.14 Wash hands after activities that contaminate them. -P Observed employee wipe face with paper towel, then begin to prepare biscuits. CDI- Instructions were given to wash hands after contamination. 2-301.15 Where to Wash - PF Observed employee wash hands at a prep sink. CDI- Instructions were given one where to wash hands properly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed liquid eggs stored in ice, ice did not reach bottom of the pan. Observed eggs cold holding at 54 F. CDI- PIC voluntarily discarded liquid eggs. To date, liquid eggs have not been placed on TPHC. Repeat.

6-202.15 Outer Openings, Protected - C Observed back door propped open during removal of trash. Air curtain was on to prevent flies from entering facility.

2-402.11 Effectiveness-Hair Restraints - C Observed food employees (managers) preparing food without hair restraints. CDI.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed wet towels stored in handsink near drive through station. CDI, towels moved.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at most sani buckets with concentration less than 200ppm quatt. CDI, sanitizer was refreshed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed liquid eggs stored in ice, ice reached about an inch around the level of the eggs. Observed eggs cold holding at 68F. CDI, PIC voluntarily discarded eggs. Fresh liquid eggs were provided. Eggs were placed in ice reaching the level the eggs reached in container. Facility may also place eggs on TPHC, written procedures must be provided. Each batch of liquid eggs must be labeled(or identified) with beginning and end times. TPHC procedures provided during inspection via email.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet towels not in stored in sanitizer. Observed wet towels stored in sanitizer solution with concentration less than 200ppm quatt.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC unable to produce certificate as food protection manager.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed dirty rice, bo-rounds, and grits hot holding below 135F. CDI, PIC voluntarily discarded items.

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 fries not labeled with beginning and end times. CDI, fries labeled.

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 head covering.

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 stored on the floor near cash register.

4-501.11 Maintain equipment in good repair. Observed torn gaskets at stand up freezer.

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

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF PIC was unable to verbally communicate entirety of health policy. CDI- Spoke with PIC of importance of health policy and assurance that staff knows it well. Facility has a copy of policy hanging up.

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Handsink had soiled towel soaking in water in sink. CDI- Towel removed and sink cleaned. DO NOT KEEP ANYTHING IN SINKS.

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 There was no begin times recorded for blanched fries as well as hot items at front counter (mac/cheese, beans, mashed potatos, etc). CDI- Times recorded. Assure employees are writing times as per TPHC procedures.

4-302.12 Provide a thin probe thermometer for an accurate measurement of foods.-Pf Thin probe thermometer was not working. Repair or replace. VR.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. One sanitizer bucket stored on ground. 3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed muiltiple soiled cloths throughout kitchen. Keep cloths in sani. buckets.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Scoop for flour was stored with handle in flour. Keep handle sticking out of product.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed gaskets filled with debris at reach-in cooler near grill. Needs to be cleaned more thoroughly. Also observed cleaning needed in areas of shelves. REPEAT.

5-202.12 Provide at least 100F water at handsinks. -Pf- Observed handsink near drive-thru area without adequate hot water. Hot water pedal was missing and needs to be repaired. CDI - pedal put back on and sink functioned.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed several containers stored as clean that were visibly soiled with grease. CDI- PIC had containers removed to be washed again. Repeat violation.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed salads cooling in reach-in cooler tightly covered. Salads were 53F at 9:36am and when checked again at 9:56am temperature was still at 53F. CDI- PIC relocated salads to walk-in cooler to cool. Observed salads at 40F later in the inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several containers stored as clean that were still wet. CDI- Containers were taken down to dry.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets filled with debris at reach-in cooler near grill. Needs to be cleaned more thoroughly.

5-205.15 Maintain a plumbing system in good repair. - Observed piping under three compartment sink not connected, allowing water to spill onto the floor. Needs to be repaired.

5-205.11 Maintain access to handwashing sink. Observed trashcan blocking access to hand sink. CDI by moving trashcan to proper location and instructing employee that hand sink is not to be blocked. 6-301.12 Handwashing sinks shall be kept supplied. Observed 2 hand sinks with no paper towels. CDI by providing paper towels to hand sinks.

4-601.11 Food contact surfaces shall be kept clean to sight and touch. Observed several containers stored as clean with debris build up. Observed slicing equipment with debris build up. CDI by removal for recleaning.

3-401.11 Raw Chicken shall be cooked to a temperature of 165 for 15 seconds. Observed Cajun chicken fillets cooked to a temperature of 135. CDI by futher cooking to a final temperature of 200.

3-501.16(A)(1) TCS food hot held shall be maintained at a temperature of 135 or higher. Observed sausage and chicken strips held at 115 and 120 respectively. CDI by voluntary disposal.

3-501.16(A)(2) Cold foods shall be maintained at a temperature of 45 or less. Observed tomatoes, coleslaw and lettuce in flip top cooler measuring at 51. CDI by placing the items on TPHC for lunch service. Unit is not holding at proper temperature and must be serviced. VERIFICATION REQUIRED.

3-501.19 Procedures for TPHC shall be followed. Observed pan of blanched fries with no time marking. CDI by writing time of disposal on pan.

3-304.14 Wiping cloths shall be kept in sanitizer at proper concentration. Observed sanitizer in wiping cloth bucket at 50 ppm. CDI by replacing the sanitizer in the buckets.

4-901.11 Equipment and utensils shall be air dried. Observed wet pans stacked tightly together.

4-501.11 Equipment shall be maintained in good repair. Observed flip top unit holding at 51 degrees.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF PIC was not able to relate employee health policy (including 5 major symptoms and illnesses). CDI- Electronic copy and poster was given during inspection.

3-304.15(A) Single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -P Employee was marinating raw chicken and proceeded to open WIC door and continue operation without changing gloves. CDI- Employee informed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P All chicken in WIC # 1 was recorded above 45F (see chart). Internal thermometer in WIC read 52F. PIC stated unit started to malfunction about 10 minutes ago and an order was already placed. This unit was only used to hold raw chicken. CDI- All raw chicken was moved to WIC # 2. Do not hold TCS foods in WIC # 1 until repaird and maintaining a temp. of 45F or below. VR.

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 Facility is holding most foods under TPHC. During inspection, observed missing or inaccurate times throughout facility including on blanced fries, chicken, grits, etc. VR to ensure TPHC compliance.

3-304.14(D) Maintain dry wiping cloths and sanitizing rags free of visible debris and soil; Maintain sanitizer containers for in-use cloths free of visible debris and soil. Many dry wiping cloths soiled with visable debris. 3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Many in-use wiping cloths stored on table. Store in-use wiping cloths in bucket of sanitizer.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed many NFCS areas in need of cleaning including exterior of ovens, shelves, walls.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Observed an open personal drink stored on window shelf above prep table. CDI- Drink moved.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC present did not have food manager certification at store.

General Comment - 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed tea nozzles at drive thru and customer area with build-up. CDI - cleaning process started.

Repeat - 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken in 3 pans under heat lamp < 135F(see temp chart). CDI - chicken was discarded and fresh chicken was being prepared. Implement risk control plan by next inspection to document and ensure hot holding temperatures are being maintained at proper temperatures of 135F/above.

General Comment - 4-501.11 Maintain equipment in good repair. Repair paper towel dispenser in kitchen and in women's restroom to properly dispense paper towels.

General Comment - 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee aprons stored on shelf on top of packaged single service items.

Repeat - 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed tenders at 115F and supremes at 117F under heat lamp closest to drive thru side. CDI - products discarded.

General Comment - 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 small containers of slaw that were just prepared and placed in reach-in on front line at 52F and tomatoes that were sliced and placed in prep unit at 47F to cool. CDI - all products placed inside walk-in cooler to rapidly cool.

General Comment - 3-304.14(B) Hold in-use wiping cloths in sanitizer at proper strength between uses. Observed one sanitizer bucket of quat on prep line at 50ppm. Bucket was dumped and refilled with sanitizer at proper strength.

General Comment - 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fan covers and shelving inside raw chicken cooler with build-up.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed some top pieces of chicken stored on serving line were at 130-132F. CDI - discarded by PIC.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris and dust accumulation on shelving and fan covers inside walk-in cooler.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed black bus tubs for chicken stacked with dried food debris. CDI - removed from shelf to be rewashed and sanitized.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed black bus tubs stacked wet on dish shelf.

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 shelving inside walk-in coolers and shelf by fry station.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one soiled metal container stored clean above the 3 compartment sink, 2 soup ladles stored clean above the 3 compartment sink with food debris on them, and one pair of tongs stored clean with food debris on them located above the 3 compartment sink. CDI- items were set aside for recleaning.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple food boxes stored on the floor in the walk in cooler and walk in freezer. PIC stated the boxes were from a delivery that was received at 3:00AM.

Wash fruits and vegetables prior to use. Observed whole tomatoes shipped in a cardboard box in the walk in cooler that the PIC stated are not washed prior to being cut and served. There was no indication on the box that stated the tomatoes are pre washed.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P - Observed an open bag of grits rolled over.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener with food debris on it. Observed a chicken container with chicken residue stored as clean.

G3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed boxes of turkeys under the freezer fan with ice on the packages and floor. CDI - turkeys were moved.

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

5-205.15 Maintain a plumbing system in good repair.-P - Observed a leaky faucet in the mens restroom.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed one opened bag of flour in the walk in chicken cooler that was not properly sealed. CDI by properly sealing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener stored clean with old food debris on the blade. CDI by placing in 3 compartment sink for rewashing.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed 6 pans at 3 compartment sink stacked while wet and 4 pans at a prep. station stacked while wet.