TIMES #50 KRISPY KRUNCHY CHICKEN

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 pimento cheese and pulled bbq chicken originally prepped on 9/23. CDI- PIC voluntarily discarded items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-903.11(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 trays stored in metal container with heavy dust accumulation. Located by window on end of hot display.

4-501.11 Maintain equipment in good repair. Observed gaskets on prep unit in need of replacement.

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 multiple plastic containers with old sticker residue still intact, racks used to store dishes above 3-comp, all needing to be cleaned. *REPEAT*

5-205.15 Maintain a plumbing system in good repair. Observed handsink at front of establishment, prep sink in kitchen area, both needing repair due to water spewing water when in use.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed the floor area under and around the fryers has residue and debris build-up and needs to be cleaned. Ceiling tiles annd vents needing cleaning due to excessive dust accumulation. Ensure frequent cleaning to prevent build-up. *REPEAT* 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wall and baseboarding needing repair near handsinks.

6-303.11 Provide required lighting intensity. Observed light in walk-in needing repair.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed gravy (130F), mac n cheese (131F), and rice & beans (130F) holding below 135F in the kitchen hot well unit. Ensure ready to eat, TCS foods are held at 135F or above. CDI- PIC voluntarily discarded the food items. 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 chart used to hold food on time marked for previous date of service (6/26), but not current date. All observed TCS food was above 135F within TPHC case. CDI - PIC verified production time and filled out chart accordingly.

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 one (1) portion of cooling TCS food (chicken wings) cooling at an insufficient rate within 2 door RIC. CDI - EHS reviewed cooling with PIC; lids were removed from TCS food to improve cooling rate. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed packages of chicken breading mixture stored on platform less than 6 inches above the floor. Raise as needed.

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 grease and flour residue build-up on the sides of the fryers; observed sticker residue on the outside of cleaned food containers that were stored above the 3 comp sink; observed the WIC floor and shelves with residue build-up and needing cleaned. Increase cleaning frequency to prevent build-up. REPEAT. Note: no escalation in point deduction due to some improvement; drink machines, WIC surfaces, and prep areas were observed as clean at time of inspection.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed top lids missing on recycle dumpster unit. Replace lids.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed the floor area under and around the fryers has residue and debris build-up and needs to be cleaned. Ensure frequent cleaning to prevent build-up. REPEAT. Note: No escalation in point deduction due to some improvement; previously cited ceiling tiles and WIC flooring have improved based on previous observations and entries.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed excess dust and grease build up at vents above fryer units. Clean as needed.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signs at restroom handsinks.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed residue accumulation in ice shoots of soda machine. Increase cleaning frequency.

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed TCS food held on TPHC without hold time marked on whiteboard, per procedures. CDI- PIC updated whiteboard, no discard due to TCS foods temping above 135F. *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 areas outside of ice shoots on drink machine with residue accumulation, dust or light debris accumulation on outside of metal pans on dish rack, floor of WIC with liquid debris accumulation, racks in prep unit and WIC with residue accumulation. Increase 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 under and behind equipment in kitchen with food debris and residue accumulation. Ceiling tile and vents above prep area with heavy dust accumulation. Increase cleaning frequency. *REPEAT*

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed scrambled eggs cooked around 730 am, per the PIC, fail to cool through first 2 hour parameters. CDI- PIC voluntarily discarded item 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed raw chicken have no change in temperature after 40 minutes being held in standing RIC in kitchen. CDI- EHS discussed cooling methods, see item #33. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed TCS food held on TPHC without hold time marked. CDI- PIC was aware of times items were put in holding units and updated white board.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed raw wings cooling in 2D standing RIC with tight fitting lids. PIC stated container is taken in and out of unit during busy hours. CDI- EHS discussed effective cooling methods, PIC removed lids from containers and moved wings to shallow pans less densely packed due to them being within parameters. Observed scrambled eggs held on prep counter to cool fail to cool through parameters. CDI- See item #20. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors under and behind equipment in kitchen with food debris and residue accumulation. Ceiling tile and vents above prep area with heavy dust accumulation. Increase cleaning frequency.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed employee drink cup stored in handwashing sink. CDI - Drink was removed by regulator. -0 points-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed container of powdered detergent stored with ready to eat bbq and hot sauces. CDI - Detergent was moved to designated chemical storage area. -1 point-

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 items on hot bar missing begin and discard times on dry erase board. Establishment uses dry erase board to keep track of discard times for items being held on TPHC. TPHC procedures are posted on wall above dry erase board. CDI - PIC added begin and end times for items being held on TPHC. -0 points-

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 box of paper towels stored on floor under handwashing sink. -0.5 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed grab and go fried chicken in cold case at 50F. Case had ambient air temperature of 50F. PIC has been advised to avoid holding chicken in cold case until TCS foods can be held at 41F or less. CDI - Chicken was discarded. -1.5 points- 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 .

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Establishment bakes and packages cookies for customer self service. Packages of cookies have common name of food but no ingredients. CDI - PIC has agreed to cut labels off of boxes of cookies and display at customer self service. -0 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed packages of chicken breading mixture stored on platform less than 6 inches above the floor. -0 points-

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handsink in kitchen to begin inspection. PIC/employees stated kitchen has been rearranged, dispenser was taken off the wall and never put back on. EHS observed facility has 2 sinks in close proximity, on both sides of wall, one is properly stocked but the other is not. Employees using soap from other sink, EHS explained it must be stocked at both sinks. CDI- soap provided, placed at kitchen handsink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 3 comp sink at 0ppm quat when tested. EHS observed that sanitizer source appeared to be low, likely causing issue with low concentration of sanitizer. CDI- sanitizer changed, refilled to proper concentration during inspection. 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

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean dish rack stored directly next to breading station prep table. Proximity of breading station to clean dishes has potential to contaminate dishes when working with raw chicken and breading. EHS discussed either moving clean dishes or using a plastic cover or plexiglass shield between dishes and prep table to prevent contamination.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed multiple employee drinks stored in basin of handsink, blocking access. CDI- drinks moved, EHS discussed maintaining handsink access. 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 towels provided.

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 a few products labeled 10/10 to 10/21, labeled for past 7 days. Ensure that ready to eat foods that are opened are labeled for 7 days, including date opened/prepped and discarded after time window. CDI- labels corrected during inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 is not been labeled, or if the label is incorrect. -P Observed opened containers of BBQ chicken and BBQ pork marked 9/26 and 9/28, has exceeded 7 day limit, should of been discarded already. Observed Livermush marked expired 10/5, PIC stated this label is incorrect because this was just opened/prepped yesterday. CDI- BBQ pork and chicken voluntarily discarded, Livermush date label changed due to certainty of prep date. REPEAT. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemicals hanging on shelving, directly adjacent and above boxes of gloves. Potential for chemical to contaminate gloves that employees use to handle food. CDI- chemicals moved.

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 shelving with several boxes of opened gloves directly below paper towel dispenser for sink. Location of gloves has potential to be contaminated when people are washing hands and getting paper towels to dry. EHS suggests moving gloves to different location.

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 general cleaning needed under fryers.

6-303.11 Provide required lighting intensity. Observed walk in cooler light bulb that was burned out, not working. Replace.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drinks directly on top of the single service gloves. CDI - Drinks were relocated.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken breasts final cook temp was at 130F. CDI - food handler cooked longer and temp reached 199F. Establishment has a properly calibrated thermometer, ensure that you use the thermometer to check final cook temperatures. Raw chicken shall be cooked to 165F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken wings, boneless wings, chicken tenders, potato wedges, and wings in the wings in the heat lamp holding below 135F. CDI - Chicken pieces were just reheated to 165F remaining items were placed on time since they were just prepped. PIC has decided to do TPHC with the hot cases, filled out TPHC procedures for the facility, PIC has posted with the dry erase log sheet

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 container of water used for chicken tenders at 68F which is left on countertop for extended period of time during inspection. CDI - PIC discarded the water.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed several products dated incorrectly, rice and beans 1/24 - 1//31, liver mush. CDI - PIC discarded the rice and beans and other foods were properly date marked. 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 .

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 several TCS foods in the hot case were below 135F, facilities has incomplete procedures for TPHC. CDI - provided and filled out TPHC template for hot case items.

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. Observed no PIC available to begin inspection, PIC with Servsafe certification later arrived during inspection. EHS observed lack of managerial control in facility with no PIC, observed several products without date mark, wrong dates on products, missing labels on chemicals and raw chicken left out on countertops for extended periods of time. CDI- all non compliant items corrected during inspection, EHS discussed importance in having Servsafe manager available during hours of operation to provide active managerial control. REPEAT.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee water bottle stored on food prep countertop, adjacent to bread and single service articles. CDI- drink moved.

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 large yellow bus tub filled with raw chicken left on countertop for extended period of time during inspection. Employee stated she was getting ready to fry the chicken, but chicken remained on countertop for 30-45 minutes before EHS intervened and instructed employee to put in fridge. CDI- chicken put back into fridge.

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 several products with no date label during inspection, including 2x containers of BBQ pork, 1x container of BBQ chicken and a container of rice. PIC stated these products were removed from the freezer last night. CDI- products date labeled during inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2x chemical bottles with no label or fading label that is no longer legible. CDI- chemicals labeled during inspection.

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 with wrist watch on. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with food with no hat or hairnet.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket at 0ppm chlorine during inspection. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed red sanitizer bucket stored on the floor under handsink behind service counter.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in walk in cooler in need of cleaning. Observed walls near soda boxes with splatter, in need of cleaning.

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Observed priority items: hot holding. CDI - Discussed with the PIC and provided education. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed apples and pears offered for sale at the front cashier. Discussion with the PIC, apples are not washed and the sign “wash before consuming” was removed. CDI - PIC remade the sign and placed with the apples and pears.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken wings, chicken tenders, potato wedges, and wings in the wings in the heat lamp holding below 135F. CDI - Chicken tenders and potato wings were reheated to 165F and then wings were removed since they were made 2 hours ago and properly cooled. -REPEAT-

4-501.11 Maintain equipment in good repair. Observed one heating lamp in the hot holding unit missing. Replace

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken, chicken tenders, potato wedges, and wings in the wings in the heat lamp holding below 135F. Observed pulled chicken, pulled pork and taquitos in the hot case holding below 135F. CDI- Items placed on TPHC

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 on date marking please visit: http://meck.co/FoodSafety Observed pulled pork and rice in the tall reach in without a date. CDI- Items dated.

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety Observed inaccurate thermometer over 2F off.

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 tall reach in in need of cleaning. Observed upper area of f'real machine in need of cleaning. Observed containers housing clean utensils 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 floor area around a fryer in need of cleaning.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed EHP was incorrect based on the 2017 Food Code. CDI - PIC was informed of the changes to the 2017 Food code and given updated information and forms for employees to review and sign.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed facility did not have a vomiting and diarrheal cleaning procedure. CDI- PIC was informed of the new requirement with the adoption of the 2017 Food Code and was provided with the state created procedures.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed canned energy drink and trash in handsink behind serving counter. CDI - Items were removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken sandwich at 48 F and fried chicken at 50 F that were pulled from grab n go area. CDI - Food was voluntarily discarded. REPEAT.

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 container of beans without date mark. CDI - PIC stated food was prepared yesterday and proper date was added. All other foods were appropriately marked.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles with no label. 3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed fried chicken, corn dogs, and sandwiches packaged in the establishment missing required labeling information. CDI - Items were removed from grab n go and will no longer be provided in that manner unless facility chooses to create proper labels.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pans on utensils shelves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken, cold holding in the display and RI at temperatures above 41F. CDI. PIC removed to the WI and indicated that they were just removed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed burger stored directly on the floor in the WI freezer. CDI. PIC removed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with food without a hair cover. Needs to wear one.

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

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 multiple build up in the ceiling at kitchen area. Needs to be cleaned.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks store over prep tables and over prep areas in the kitchen. CDI -PIC relocated the employee beverages to prevent cross contamination. -REPEAT-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken drumsticks at 115 in the hot display case. PIC stated those items are on TPHC, observed no times written for discard. CDI - PIC was able to determine when those were placed out into the display case, PIC placed discard time for the chicken.

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 beans from the day before not labeled. CDI- PIC properly labeled. -REPEAT- 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed rice date marked with 1/25 to 2/1, dsicard date shall be 7 days from the date prepared, count the day of preparation as day 1. CDI - PIC relabeled the rice with the correct dicard date of 1/31/2021.

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 facility has written procedures for keeping several TCS products on TPHC (wedges, chicken, fish, fried vegetables, etc.), procedures states that a logbook will be kept to record the dates and times of when placed into the hot holding and the 4 hour discard time. Observed no previous log sheets for previous days. CDI- PIC was able to tell me when the products in the hot holding were placed into the hot holding unit and wrote down all the times for discard on a log sheet. Verification visit to be conducted within 10 days to ensure this being completed on a daily basis for the hot holding TCS products.

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 hamburgers just cooked and sitting on the prep table covered in a plastic container. CDI - PIC removed the cover and placed in the walk in freezer to cool rapidly.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one on site during inspection with a food protection manager certificate.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink over prep table. CDI- Drink was discarded

3-101.11 Safe, Unadulterated and Honestly Presented - P,PF Observed moldy lettuce in the walk in cooler. CDI- Lettuce was voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken in the yellow bins on top of prep table temped at 50F. CDI- Chicken was placed back into the cooler to get back down to 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 Observed mac n cheese in the reach in cooler not date marked. CDI- Food was date marked.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed some bags of tater tots and a box of food on the walk in freezer floor.

2-304.11 Clean Condition-Outer Clothing - C Observed apron used by the food handler in need of cleaning.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth on the food prep table.

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

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one on site during inspection with food protection manager certificate.

General Comment. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf At start of inspection there were no paper towels at front handsink. CDI- Paper towels were provided.

General Comment. 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 containers of bbq with no date label. CDI- PIC was aware of when containers were opened and date marked them.

Repeat Violation, Full Points-2- 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 a TPHC procedure documentation for breakfast sandwiches and wedges. Facility is using a time log for breakfast items and wedges. Wedges were last logged at 9:55 am with expiring time at 1:55 pm. There were wedges on the line at the time of inspection at 110F and 108F. CDI- Employee stated wedges were made around 3 and reheated wedges to 198F. PIC stated breakfast sandwiches are pulled at the end of the day and placed in the grab and go for half price. Educated PIC that if breakfast sandwiches are being held on time they must be discarded at the end of 4 hours. Compliance visit will be made tomorrow to go over TPHC procedures with manager.

General Comment. 4-501.11 Maintain equipment in good repair. Observed broken handle on freezer door. Get replaced.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed american cheese in back flip top unit holding at 43F. CDI- Cheese uncovered and left to cool. No points taken this inspection for items 42-45F; points may be taken next inspection for any items cold holding above 41F.

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 facility using TPHC for items on hot line. Facility provided time log but was not continously marking time log for items pulled today. PIC confused as to which items were held for temperature and which items held on Time for Public Health Control. CDI - EHS educated PIC on Time as a Public Health Control Procedures; PIC clarified which items she would like to hold on time and Written procedures were updated based on discussion of items. REPEAT.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed breakfast sandwiches available to customer grab and go without labeling. PIC was able to provide labels used for lunch sandwiches that were correct. Verification within 10 days of inspection will be required for labels for breakfast sandwiches.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked throughout clean dish area.

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

4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer at 50 ppm. CDI - created a bleach solution at 50 ppm. Advised to have technician arrive on site to repair quat dispenser.

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed lettuce that has been prepared over 24 hrs ago with no label on product. CDI - discarded product and educated date marking criteria. 3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed chicken dated 11.26 - 12.3. This date is an 8 day date marking criteria and the product has exceeded time/temperature criteria. CDI - discarded product. Educated how to properly date label product. First day of preparation is first day of date marking.

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 breakfast product not being logged on time control. CDI - educated to follow procedures. 'MENU ITEMS' state: all food under heat lamps. Place all product (breakfast & lunch) under heat lamps on time control.

3-307.11 Protect food from miscellaneous sources of contamination. Observed food employee cracks eggs to prepare, then store cracked egg shells in the egg carton trey. The trey is saturated with raw egg and is getting stored in reach in unit and placed on prep tables. CDI - educated to discard egg shells when used. Sanitized inside of reach in unit and prep table.

4-501.11 Maintain equipment in good repair. Observed torn gasket at reach in unit. Advised to repair.

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 floors dirty in the walkin cooler and walkin freezer in the back. Observfed gaskets dirty with build up. Advised to keep equipment clean.

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 a wall joint in disrepair. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed dust build up on ceiling and vent covers.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P REPEAT VIOLATION. Observed inconsistency under the heat lamp unit; items in the back are out of temperature and items in the front are in compliance. Advised to use thermometers more often. Educated PIC and employees about proper hot holding temperatures. Placing all product on time control for today; EHS emailed TPHC procedures to facility and filling out on site. VR. Maintenance is putting a back to the hot holding unit to keep heat in.

4-501.11 Maintain equipment in good repair. REPEAT VIOLATION. Facility has fixed the items from last inspection. Observed torn gasket at the stand up refrigerator. Advised to replace gasket.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed floors in need of cleaning by the floor drains.

4-602.11(E) Clean equipment and utensils used with nonTCS foods at least every 24 hours to avoid contamination. REPEAT VIOLATION. Observed build up on soda nozzles. Advised to keep items clean.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P REPEAT VIOLATION. Observed sausage in the temperature danger zone. CDI - educated food employees about proper hot holding compliance. Positioned the tray of food to where it is fully under the hot holding lamps. Product is now at proper temperature.

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P REPEAT VIOLATION. Observed incorrect date labels on products. Items have been marked with an 8 day date marking label. CDI - educated about proper date marking criteria. Changed the labels.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf REPEAT VIOLATION. Observed no labels for the sanitizer buckets. CDI - wrote labels with sharpies.

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed food on the floor in the freezer at the back of the faciliy. Advised to keep food at least 6 inches off of the floor.

4-903.11(C) Single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Observed single service items not protected from contamination. CDI - relocated the single service items to the rest of the package. Educated to leave single service items with the rest of the package where they are stacked in the plastic wrap.

4-501.11 Maintain equipment in good repair. REPEAT VIOLATION. Observed light bulb not working in the freezer. Advised to repair. Facility has repair the previous issue of torn gaskets at cold holding units.

6-303.11(a) Light intensity shall be at least 10 ft candles in walkin refrigeration units, dry food storage, and in other areas during periods of cleaning. Observed 0 ft candles in the freezer because the light bulb is broken. Please refer to violation 45.

2-301.12 Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 seconds, rinse using warm running water, then dry hands properly. -P Observed food employee wash hands with no soap, recontaminated hands, did not use paper towel. Observed food employee washed hands then did not dry hands with papertowel and recontaminated hands. CDI - educated to follow handwashing procedures; use soap and dry with papertowel. Use papertowel to turn sink off. 2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed food employee bare hand the sink when turning the sink off. CDI - educated to use papertowel to turn sink off to prevent recontamination.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at front handsink. CDI - provided papertowels to the dispenser.

4-602.11(E) Clean equipment and utensils used with nonTCS foods at least every 24 hours to avoid contamination. Observed build up on soda nozzles at the drink machine. CDI - pulled the dirty nozzles for a cleaning procedure and educated to clean at least once a day.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sweet and sour wings in the temperature danger zone. CDI - educated to maintain hot foods at 135F or above. Pulled container and put in oven to bring up to proper temperature.

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P REPEAT VIOLATION. Observed slaw prepared on 12.14.17. Product is at the proper temperature to hold for 7 days. Product should have been discarded on 12.20.17; held over by 2 days. CDI - educated on date marking criteria. Discarded product. Observed chicken tenders date for 8 days. CDI - educated that first day of preparation is considered day one of date marking. Ex: prepared on 12.21.17, then the date shall be 12.21.17 - 12.27.17

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed soapy water solution in red bucket with no label. Advised to have cleansers, sanitizers, and degreasers labeled.

4-501.11 Maintain equipment in good repair. Observed torn gasket in refrigerator. Advised to repair.

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 food employee not washing hands when needed. Food employee handling money and other tasks, then not washes hands before beginning food preparation. CDI - educated to wash hands and put on gloves before food preparation.

3-301.11(B) Food Employee's shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee bare handing customers food while dispensing food into single service articles. CDI - advsised to restart process. Educated to use tongs to dispense food and if hands are going to be in the food when dispensing then wear gloves. Advised to wear gloves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer on storage rack with dried food debris on slicer. CDI - educated to spend more time on a proper cleaning procedure. Sent through a cleaning procedure at 3 comp.

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed slaw dated from 8.18.17 - 8.23.17. Product is not at a temperaure to hold for 7 days. Product should have been labeled with a discard date of 8.21.17 to hold for 4 days. Product has been held over by 9 days.

2-402.11 Food Employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee working with no hair restraint. Advsied to get hair restraint.

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. Observed Jambalaya spoon stored on paper towel. CDI - moved to 3 compartment sink for cleaning procedure. Educated that food contact surfaces are not stored on absorbant materials. EHS and PIC spoke about holding in use utensils in hot holding unit (metal container with water for utensils at 135F or above).

2-401.11(A) An employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food, equipment, utensils, linens, single-use artices, or other items can not result. Observed food employee eating wings right next to the hot holding unit where exposed food and utensils are stored. CDI - educated to eat at the tables.

2-301.14 Wash hands before donning gloves and between gloves uses.-P 2-301.14 (I) Wash hands after engaging in other activities that contaminate the hands.-P Observed food employees not washing hands in between switching gloves. Observed employee not wash hands after eating. CDI - educated to wash hands in these situations.

•4-501.114 Maintain sanitizer at correct concentrations. -P Observed facilities 3 comp sink quat dispenser not dispensing properly; solution below 100 ppm. PIC called ECOLAB for a work order; maintenance states they will come out Tuesday. EHS educated how to create chlorine solution. EHS gave PIC chlorine tests strips and advised to get more for the future. Chlorine solution currently at 50 ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed raw chicken (tenders and breast) on counter top out of temperature. Refer to temperature chart. CDI - EHS explained to PIC that this product shall be held under refrigeration or on TIME control. PIC suggested TIME control. EHS explained proper TIME procedures and requirements; emailed TIME papers for the raw chicken on the counter top.

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

2-401.11(B) A food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. Observed employee drink stored on counter top. CDI - advised food employee to relocate the drink.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed coffee grinds in the sink basin of the front handsink; do not dump food down handsink. CDI - educated that handsinks are only for handwashing.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed jambalaya stored in hot holding case in ready to eat form. Refer to temperature chart. CDI - discarded jambalaya. Educated to reheat product to 165F before storing in hot holding unit.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken sandwich in hot holding unit not at proper temperature. Refer to temperature chart. CDI - turned up equipment; provided TIME paper to give the facility the option to hold on time control.

3-602.11C Food that is available for consumer self-service shall be labeled with the following information in plain view of the customer: common name of food, ingredients, and food allergens. Observed self service case with no food label for bbq sandwich, chicken sandwich, and other products. Advised to write a label that lists the products, ingredients, and food allergens.

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 sanitizer rag stored on counter throughout inspection. CDI - placed rag in sanitizer bucket. 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. Observed sanitizer rag and dry wiping cloths that are in use and dirty. Advised to get new clean rags.

4-903.11(C) Single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Observed single service articles stored where the food contact surfaces are exposed to contamination. Advised to leave plastic wrap around articles to prevent contamination.

3-302.11(A) Separate the different types of raw animal foods. -P - Observed a box of raw bacon stored above shell eggs in the prep unit. CDi - bacon was moved to the reach in cooler.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed food debris on the cuber/slicer. Item looks like it was not cleaned at all before storing it.

Repeat violation3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed a container of chili in the reach in cooler at 43F with a prep date of 9/19. Items between 42F - 45F can only be held for 4 days maximum; item should have been discarded on 9/22 CDI - explained date marking/temp requirements and PIC discarded the chili.

General comment 5-205.15 Maintain a plumbing system in good repair. - Hot water on handsink by register is coming out, but with start to lose pressure. Have sink serviced.

General comment 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 broken tiles at the can wash. Replace tiles.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker and sticker residue on food containers stored clean. CDI- Items were re-washed.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed 2 thick chicken breasts not cooked to correct final cook temperature (see temp chart), remaining chicken was cooked to the correct temperature. CDI- Instruction provided to temp check items after cooking and chicken was re-heated to above 165 F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed items including but not limited to chili, fried fish, chicken tenders and fried okra to be below 135 (See temp chart). All items but chili were located on bottom rack of display unit. Top unit seemed to be working properly however bottom unit did not seem to be holding at proper temperature. Recommended to get unit serviced, keep temperature check log of products until unit is fixed and use Time as a Public Health Control (TPHC) if unit continues to hold improperly. CDI- Items were re-heated to above 165 F and TPHC from emailed to PIC with inspection.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed items including but not limited to jambalaya with datemark of 6/16, tuna with datemark of 6/16, opened hot dogs with datemark of 6/17, and 1 package of sausage patties with datemark of 6/16 and 1 package of sausage without datemark. Facility is datemarking for an 8 day hold time, not including prep/cook day as day 1. CDI- Instruction provided and all items were voluntarily discarded. REPEAT.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin prove thermometer available, dial thermomter available. Provide. Return Visit (VR) required.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed grab and go apples that have not been washed without sign stating consumers should wash before consuming. Return Visit (VR) required.

4-501.11 Maintain equipment in good repair. Observed hot hold bottom unit to not be holding properly (See violation # 19). Return Visit (VR) required.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor debris build up in reach in freezer prep gaskets and interior. Clean.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 seconds, rinse, and dry without recontaminating hands. -P Observed PIC wash hands and then recontaminate hands by turning off faucet with bare hands before drying hands with towels. CDI - educated how to properly wash hands without recontaminating them; after washing with soap, dry with a papertowel and then use the paper towel to turn the faucets off.

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Observed the handsink in the kitchen being blocked by cardboard boxes and a moviong dolly. CDI - moved carboard boxes and moving dolly out of the way. 5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed a dirty rag in the handsink in the front; Observed employee washing a soft drink can in the handsink before selling it to consumer. CDI - moved the rag out of the handsink and educated not to wash anything in a handsink except for hands. Handwashing only in a handsink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in the dispenser in the back handsink. CDI - PIC provided paper towels to the dispenser.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple products out of temperature (refer to temp chart); CDI - discarded product in the display cold hold equipment, moved other product to the freezer to cool down or uncovered product and educated about cold holding and cooling.

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed that employees are labeling product incorrectly by not using the day of cooking or preparation as the first day of date marking; Observed that product has exceeded time/temp criteria. CDI - discarded product and educated on time/temperature criteria for cold holding. 41F and below: 7 days of cold holding with first day as cook/prep day 42F-45F: 4 days of cold holding with first day as cook/prep day

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed product cooling down in the reach in cooler with plastic covering product and product was out of temperature; Observed product in the refrigerator cooling down in a closed plastic bag out of temperature. CDI - moved product to the freezer uncovered to cool down quickly and educated on leaving product uncovered while cooling and then cover when back in temperature.

2-402.11 Use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Upon arrival, food employees did not have hair restraint on, then when I arrived food employees put hair restraints on.

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 medicine on a prep table. CDI - moved to a proper location.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked chicken tenders stored under heat lamps measuring 118-130 degrees F; Heat lamp bulb was burned out and was replaced. CDI chicken reheated and placed under functioning bulbs.

(general comment) 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with buildup in need of cleaning. (inside bottom surfaces of walk-in freezer)

(general comment) 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 issues to PHYSICAL FACILITIES. (Observed large amounts of storage directly on floor underneath shelving in kitchen area).

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

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 items stored on the floor.

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. Floor drain under prep sink is in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee lunchbox stored above facility food in cooler.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employee handle money at register and begin to don gloves to prepare food without washing hands first. CDI-employee stopped and directed to hand sink to wash hands.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed boxes of raw shell eggs and raw chicken stored over ziploc bags of fried chicken. CDI-items re-arranged to proper storage order.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed fried chicken and biscuits packaged by facility and out for customer self service in cold display case. Package is missing ingredients, quantity, name and place of business and major food allergens. VR in ten days to ensure allergens are listed.

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

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 interior of ice machine in back office. PIC states that this ice machine is not used for consumption or in direct contact with food. Ice maker at soda fountain up front is used for consumption

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phones stored amongst products for facility.

.2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Employees did not have complete knowledge of required symptoms, illnesses, and exposure. CDI-handouts given.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Obse.rved employee drinks stored improperly throughout kitchen.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored over sausage gravy and chili. CDI-items rearranged.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed some chicken tenders holding below 135F. CDI-all chicken tenders reheated to 165F or higher.

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

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 hair restraints. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.

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 items stored on floor throughout facility.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed facility using rice cooker with no certification.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings such as phone, drinks, lighter stored in various places throughout kitchen.