ZAXBYS #001D4

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed Tenders in HH on line below 135F. Lamp had a light out. PIC stated she would replace today. -CDI- Food below 135F was voluntarily discarded. Ensure all hot holding foods are maintained at 135F and above. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 3 flies present in kitchen during inspection. Flies were not on food or food contact surfaces. Ensure that existing pest control is performed more frequently, specifically in warmer months when there is greater prevalence of pests.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed Front of house by register hand sink peeling from wall. Observed back of house hand sink adjacent to expo and prep line peeling from the wall. Ensure that these sinks are recaulked to the wall.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed multiple pieces of dish ware and containers on the clean dish racks with food residue, debris, and residual grease present. Ensure that food contact surfaces are maintained as clean to sight and touch. -CDI- PIC moved the soiled food contact surfaces to the 3-Compartment sink to be properly washed, rinsed, and sanitized. 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 chicken wings in the wing holder recorded at a temperature of 130F. Ensure that all foods in hot holding are maintained at 135F and above. EHS discussed hot holding procedures with PIC and PIC stated that the wings had been cooked 45 mins prior. -CDI- PIC re dropped the wings into the fryer and reheated them up to 192F before placing them back on HH. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop handle resting a top of cooked peppers and onions in the HH drawer. Ensure that all in use utensils handles are not stored directly in contact with the food. -CDI- PIC removed the scoop from the HH drawer.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed metal drink lid sleeves, Metal shelving, and metal shelving beneath prep surfaces with a build up of rust and corrosion. Ensure that corrosion is removed or replaced

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris and residue present within the WIF and on the bottom of the lowboy cooler present beneath the in use prep top of the cook line. Ensure that non-food contact surfaces are cleaned and maintained as clean.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the build up of pink and gray biofilm on the interior of the ice machine. Ensure ice machine is cleaned and maintained as clean.

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 buildup of residue and grease on the exterior of cooking equipment including cold holding equipment, fryers, chicken thawing fridge and shelving throughout the facility. Ensure that all non-food contact surfaces are maintained as clean.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up of soil on the floors of the facility specifically in the corner of the cook line adjacent to the fryers, dry storage floors, and floors and ceiling near 3-Comp Sink.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the interior of the ice machine panel accumulating pink residue. Clean and maintain.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of bleach at the mop sink area. CDI - PIC properly labeled. Observed spray bottle labeled comet, however another liquid was in the bottle. CDI - PIC discarded the spray bottle. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed Observed grill cleaner and sanitizer stored above the food prep sink. CDI - PIC relocated the chemicals to the shelf next to the mop sink to prevent cross contamination.

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 dry buttermilk powder and fried onions in unlabeled storage containers. Properly label to prevent misuse.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed ice scoop handle directly touching the ice in the drive thru beverage ice bin. Handle shall be stored to prevent touching the ice with bare hands. CDI - scoop relocated to ice scoop holder.

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. Observed lids stored under the self service beverage counter cabinet exposed to splash. Lids were all discarded due to contamination.

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. Build up on low boy cooler gasket at drive thru, and on gaskets/inside chicken breading station and chicken thawing cabinet. Clean these areas REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed drain from tea urn draining into a pan in the counter cabinets at customer self service beverage area. Metal pan was filled with liquid that was not cleaned. The tubing shall be draining to a floor drain and not a pan. Keep cabinet clean and redirect the drainage tube.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed a a few unused items in the outside storage (reach in cooler and equipment) remove to prevent pest harborage.

6-301.11 Provide soap for handwashing at each handsink. -Pf No soap in dispenser at drive-thru hand sink; PIC stated the automatic dispenser is not working properly. CDI - PIC placed hand pump style soap dispenser at this hand sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. One food pan stored as clean with an intact date mark sticker and other clean pans stacked on top. CDI - Sticker removed and pans sent to be reprocessed at dish. 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 Pan of cooked wings holding below 135F at the center hot line. CDI - Instructed PIC/staff to monitor temperatures at the hot line regularly; Wings voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Multiple metal and plastic food pans stacked together while still wet. CDI - Separated and spread out to facilitate air drying.

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. Build up on low boy cooler gasket at drive thru, and on gaskets/inside chicken breading station and chicken thawing cabinet. Clean these areas

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 debris and fallen food from walk in freezer floor

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed a box of unwashed tomatoes and a box of unwashed cucumbers stored above packages of washed and RTE salad mix. CDI: PIC corrected storage order since there were no signs of physical contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed water-damaged QUAT test strips used to test the sanitizer concentration at the 3-compartment sink. EHS used their own QUAT test strips to test the sanitizer, and confirmed the facility has properly concentrated sanitizer. VERIFICATION REQUIRED within 10 days to ensure facility has proper test strips.

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 the countertops underneath the cooking equipment near the make line with accumulation of food debris and oil. Observed soiled handles and sides of cold holding units. Increase cleaning frequency. REPEAT VIOLATION.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified food protection manager onsite. -1- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed a wiping cloth stored inside hand sink. CDI - PIC removed wiping cloth. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed (1) cutting board, (1) plastic scooper, (1) large stainless steel lid, multiple plastic and metal pans with build up of food debris being stored as clean. CDI - Items removed to 3-compartment sink for W/R/S. 4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black-greenish biofilm build up on food contact surfaces of lemonade dispensers and ice chute at lobby soft drink machine. CDI - PIC instructed employee to shut down lemonade dispensers for thorough cleaning and to clean area at drink machine. -1.5- For more information please visit: http://meck.co/FoodSafety 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.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed multiple chemicals (degreaser, dawn dish soap, goo & adhesive remover, stainless steel cleaner) stored above cases of soft drink syrup in back of kitchen. No physical evidence of contamination was observed. CDI - Chemicals relocated to adjacent storage shelving which is dedicated for chemical storage. -1-

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle coming into contact with flour inside it’s bulk container. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous metal food containers wet stacked stored as clean at shelving unit. CDI - All utensils separated for compliance. Points escalated due to severity of observation. -0.5-

4-501.11 Maintain equipment in good repair. Observed a damaged gasket at upright reach-in freezer. Observed non-functional 2-door standing unit (not in use). PIC states that the socket behind this equipment is non-functional. Also observed hand washing sink across from make line in need of re-caulking. Repair. -0-

REPEAT VIOLATION: 4-601.11(C) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris and stagnant water in cold drawers and refrigeration equipment at make line. Increase cleaning frequency. -1-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wall in disrepair located left of walk-in cooler. 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 on flooring under prep line equipment and food residue on wall next to make line. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken and grilled chicken hot holding below 135F. See temp chart. CDI- PIC voluntarily discarded. 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 multiple TCS foods in prep top holding above 41F. See temp chart. CDI- PIC voluntarily discarded 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one bus tub of coleslaw with no date label in WIC. CDI- date added 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 .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris in cold drawers and around equipment at food line. Clean as needed. REPEAT - Points not escalated due to less items than previous inspection.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with door left open. CDI- PIC closed door. REPEAT

REPEAT: 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified food protection manager onsite during inspection. -1- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. - Pf. Observed PIC demonstrate incomplete knowledge on 5 foodborne illness related symptoms and no knowledge of 6 foodborne illnesses. CDI - PIC educated on knowledge of foodborne illnesses and symptoms, reporting and exclusion procedures. Recommend increase in training on employee health policy and procedures. Food employee reporting agreement provided during today’s inspection. -1- *A follow up visit will be made to ensure compliance on management of employee health policies and procedures.

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. For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M. Observed food employee wash their hands less than 10 seconds and proceed to food preparation. CDI - Employee re-washed hands for 20 seconds. -2-

6-301.11 Provide soap for handwashing at each handsink. - Pf. Observed little to no soap dispensing out at hand washing sink nearest walk-in cooler. CDI - PIC repaired dispenser. Soap now available for hand washing. -0-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed green bucket holding soapy water stored on top of box of peach purée at drive through station. No physical evidence of contamination was observed. CDI - Bucket removed. 7-203.11 A container previously used to store poisonous or toxic materials may not be used to store, transport, or dispense food. Sanitizing solutions shall not be stored in or dispensed from containers previously containing other Poisonous or Toxic Materials. - P. Observed spray bottle with original label of Spic & Span containing quaternary solution of 200 P.P.M. CDI - Spray bottle discarded. -1-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several large flies present in the facility. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees wearing watches, bracelets and protruding rings during food preparation. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed food employee using wiping cloths held in sanitizer concentrations of < 50 P.P.M. CDI - Sanitizer solution discarded and new solution made with concentrations of 200 P.P.M. -0.5-

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle coming into contact with seasoning inside container. CDI - Employee re-positioned utensil’s handle upwards. -0-

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple plastic trays and metal and plastic food containers wet stacked at shelving unit and at 3-comp drain board. Utensils have been wet nesting overnight. CDI - All utensils relocated to 3-comp to be W/R/S. -1-

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 box of single use cups being stored directly on floor in kitchen. Store single use items at least 6 inches off floor. CDI - PIC relocated box on to nearby shelving unit. -0-

4-501.11 Maintain equipment in good repair. Observed a damaged bottom gasket at walk-in freezer and several damaged gaskets at 2x standing reach-in units. Also observed hand washing sink across from make line in need of re-caulking.Repair. -0-

4-601.11(C) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed cold drawers, inside of lobby drink station cabinet, reach-in unit gaskets and equipment at cook line with food debris and build-up. Clean as needed. -0.5-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with door left open. CDI - PIC closed door. -0-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed general cleaning needed on flooring throughout facility and food residue on wall next to make line. -0.5-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal cell phone stored on box containing food service gloves stored on make line. Employee removed personal device. -0-

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified food protection manager onsite during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT 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 facility without written vomit/diarrhea clean up procedures. CDI: EHS emailed procedures.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cut lettuce, shredded cheese, boiled eggs, and sliced tomatoes in prep top above 41F. CDI: items were placed to quickly cool. EHS will conduct long term compliance visit. 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 .

REPEAT 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 milk wash being held on TPHC without start/discard time labeled. CDI: PIC labeled item with discard time.

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

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P. Observed hose with spray nozzle and water left on at can wash during inspection. Facility does not have a back flow prevention device rated for continuous pressure. CDI: Water was turned off and drained out of the hose.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. PIC on duty did not have current food protection manager certification. REPEAT

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. PIC could not locate written procedures. CDI: EHS provided written procedures. REPEAT

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed closed beverage container on shelf above single use packets of dressing. CDI: Beverage was removed.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed PIC remove gloves and touch non food items and attempt to don gloves and return to work with food without washing hands first. CDI: EHS instructed PIC to wash hands before donning clean gloves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed a cutting board, spatula and several pans with build up of food debris being stored as clean. CDI: PIC returned items for W/R/S. REPEAT

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 prep counter being held on TPHC without being marked with time food items must be discarded. CDI: Food worker placed labels on counter to indicate discard time.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean metal containers stacked wet in storage. Air dry prior to stacking.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of single use cups being stored directly on floor in kitchen. Store single use items at least 6 inches off floor. REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed leaking pipe at can wash faucet.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed waste bin uncovered outside back door full with trash bags. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with sliding door left open.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed facility without a certified food protection manager.

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 facility without written procedures for vomit/diarrhea clean up. CDI: EHS emailed documents

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 For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed food employee wash their hands for a total of 9 seconds and proceed to handle clean dishes. CDI: Employee rewashed hands for 20 seconds.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed tomatoes being stored in walk in cooler above ready to eat pickles. CDI: Storage order rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 multiple plastic lids and containers with food debris on them when stored as clean. CDI: PIC placed items to be rewashed. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice dispenser in lobby with black and pink buildup. Clean as needed.

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 items being stored directly on the 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 cold drawers and inside of reach in units with food debris and buildup. Clean as needed.

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 multiple TCS food items stored above the required temperature for cold holding. CDI - PIC voluntarily disposed of out of temperature sliced cheese and shredded cheese. PIC relocated boiled eggs to the WIC for corrective cooling.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards stored as clean that were in need of resurfacing or replacing. CDI - PIC removed cutting boards from service. Observed repairs to notated equipment since previous inspection; no points deducted. REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed active drip from the faucet of the mop sink.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster side doors open. Observed cracked lid on the cardboard dumpster. CDI - Dumpster doors were closed prior returning to the inside of the food establishment.

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 Establishment does not have a written policy regarding the response and cleanup of vomit/diarrheal events. CDI - Establishment e-mailed sample policy to use. REPEAT.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 3 paper towel dispensers were jammed during inspection and not dispensing paper towels. Paper towels shall be available at each hand washing sink. CDI - PIC fixed dispensers.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Handle of scoop laying in lettuce in sandwich cooler. Utensils shall be stored with handles not contacting the food. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks of metal pans and plastic containers were stacked up while still wet. Utensils shall be air dried prior to stacking. Allow adequate time for utensils to air dry. 0 pts.

4-501.11 Maintain equipment in good repair. Doors to upright cooler have torn gaskets. Replace torn gaskets. 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. Buildup present on flour bin. Additional cleaning necessary inside refrigeration units and on sides of cooking equipment. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to maintain them clean. REPEAT. *Improvement from last inspection so only half credit taken.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written vomit and diarrheal plan present at facility during inspection. CDI by education. All 2017 food code documents emailed to PIC. - 0 -

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed few metal pans stored as clean with food debris present. CDI - PIC moved items to 3 comp sink to be washed/ rinsed/ and sanitized. - 0 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cheese (45F) and tomatoes (48F) holding in prep line above 41F. All other food items holding within cold holding requirements. CDI -Items moved to walk in cooler to be rapidly cooled. - REPEAT - 3 - * Facility has improved on cold holding all around.

4-501.11 Maintain equipment in good repair. Observed leak at hand sink near walk in cooler. Observed leak at backflow prevention device present at can wash. - REPEAT - 0.5 -

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris build up present on shelving in double door reach in cooler. Observed food debris present in reach in cooler units of prep line. Observed walk in freezer in need of being swept. - REPEAT - 1 -

6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking. Observed employee food containers stored on top shelf of walk in cooler above facility food items. CDI - PIC moved items to bottom shelf of cooler, away from potential contamination. - REPEAT - 0.5 -

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed cup of ice water dumped in handwashing sink behind front counter. CDI by instruction.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed portioned containers of slaw and cut lettuce over chill line and not maintained at 41 degrees F or below at line. CDI,foods recently placed on line according to PIC and items overstacked relocated to WIC to rapidly cool. Observed Delfield 2 door reach in cooler not maintaining TCS foods at 41 degrees F and below. Ambient air temperature of unit showed 50 degrees F and TCS foods such as eggs, and cheeses held between 47-50 degrees F. CDI, foods in unit over 4 hours voluntarily discarded by PIC and recently placed items relocated back to WIC. Visit needed to ensure long term compliance of cold holding and calibration of Delfield refrigerator.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door left open. CDI, door closed during inspection.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed split gasket on door of Delfield freezer and 2 door reach in cooler. Repeir.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving along prep with food debris / soil on prep line in need of cleaning and floor near walk in freezer. Food debris and food particles accumulating.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C - Observed personal food stored over prep table and supplies in kitchen.

2-301.14 Wash hands after activities that contaminate them. -P Employee observed handling soiled dishes then proceeding to put clean dishes on rack to air dry without washing hands in between. Another employee observed wash hands and don gloves then proceed to touch face mask. CDI. Employees rewashed hands properly and education provided. Repeat violation.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P A few boxes of unwashed produce observed below ready to eat sauces and prepped food. CDI. Rearranged.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Prepped lettuce and tomatoes that began cooling observed at 43F after 4 hours of cooling in reach-in cooler. CDI. Items voluntarily discarded by PIC.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P One pan of fried chicken tenderloins observed below 135F (see chart). CDI. Chicken discarded. Repeat violation. Points not deducted due to improvement from last inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Containers of coleslaw and salad dressings observed above 41F (see chart). Repeat violation.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Wet wiping cloths observed on prep surfaces.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Employee observed washing dishes in wash solution less than 110F. Remade.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Employee observed changing gloves without washing hands in between. CDI. Employee washed hands and education provided.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Two pans of chicken fingers observed hot holding below 135F. CDI. Chicken fingers voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Shredded lettuce, boiled eggs, and shredded cheese observed above 41F in cold holding units. CDI. Food taken to walk-in cooler to cool.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Three employees observed on cook line with beards and no beard guards in place.

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

4-501.11 Good Repair and Proper Adjustment-Equipment - C Gaskets observed torn on reach-in coolers in middle of kitchen.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. More frequent deep cleaning needed on interior of gaskets, inside of cold holding units, and around equipment to remove built up residue.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop handles down in seasoning, dried onions and in make table containers at beginning of inspection . -.5-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed containers used for straws and condiment packets with buildup inside. REPEAT -.5-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup on the floor beside prep unit at cook line and to the right of drive thru drink dispenser. -.5- REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items in walk in cooler stored above facility food. CDI - PIC moved these items during inspection. -.5-

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 cut tomatoes cooling in reach in cooler with tight lids in place and containers stacked. CDI - PIC vented lids on products not at 41F at beginning of inspection. Product cooled to 48F by end of inspection. -.5-

3-307.11 Protect food from contamination sources not specifically noted by code. Observed cup without handles used to dispense filter powder additive to fryer between cleaning cycle and full use. Today, cup without handle was submerged in product. Later in inspection, same cup was stored on the floor before putting powder in fryer. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested large white containers on bottom drying shelf. REPEAT -1-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed sugar bins in dining room in drink station with buildup in bottom of storage bin. -0-

5-205.15 Maintain a plumbing system in good repair. Observed low pressure at handsink on left in women's restroom and faucet on right not working at handsink in women's restroom. -1-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup on floor around filter powder bin and on floor behind drink machine in drive thru. -0-

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 going in and out of walk in cooler and handling soiled produce then start washing produce without glove change and hand wash and cook hand dispensing fries and then going to cooking without handwashing. -2-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice dumped in drive thru handsink. CDI - EHS cleaned out handsink during inspection before washing hands. Handsink are only for handwashing. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee cooking and plating food while wearing smart watch. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested white plastic bins stored on bottom drying shelf. REPEAT -1-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed buildup on the inside of storage containers with food equipment inside over prep line. -1- REPEAT

4-501.11 Maintain equipment in good repair. Observed split gaskets on reach in cooler. -1- REPEAT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer concentration less than 100 ppm with wiping cloths inside. CDI - PIC changed sanitizer to more than 200 ppm. -1.5-

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 freshly prepared salads cooling in prep unit at prep line and cut lettuce in walk in cooler with lids in place cooling. CDI - PIC educated employees to use cooling equipment for cooling, not cold holding equipment. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested plastic pans on the drying shelf near the 3-comp sink. -1- REPEAT

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed plastic bowls stored on the floor in outside storage unit. Observed straws and cup lids stored in soiled containers in the dining room. 4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observeed cup lips exposed at drive thru window. -.5-

4-501.11 Maintain equipment in good repair. Observed rusting shelving in prep unit under chicken station in kitchen and two split gaskets on reach in cooler and reach in freezer. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the faces and gaskets of prep units at the prep line with buildup. -1- REPEAT

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken tenders hot holding under a heat lamp below 135F (see chart). CDI- product was discarded.

7-201.11 Store toxic materials to avoid contamination. -P Observed one bottle of grill cleaner stored above fryer oil containers on the dry storage shelving. CDI- chemical bottle was relocated.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the top and sides of the hot prep. line, in-between equipment along the cook line, on the bread storage rack, and on the handle to the hot box.

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

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed debris accumulation on the soda nozzles at the customer drink station and at the drive through drink station. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed a thermometer probe with dried food debris on it while not in use. CDI- item cleaned.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed one unlabeled flour bin near the chicken tender breading station. Bin was labeled during inspection.

6-501.111 Controlling Pests - PF Maintain the premises free of pest harborage conditions. Observed large pool of standing water inside the dumpster enclosure due to a clogged drain.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed splash/debris accumulation on equipment along the prep. line in the kitchen.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one container of sliced cheese cold holding above 45F in an open air cooler (see chart). CDI- product relocated to walk in cooler for cooling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed one unlabeled bulk storage container of flour near the chicken breading station.

4-501.11 Maintain equipment in good repair. Observed one torn reach in freezer gasket and 3 torn reach in cooler gaskets.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed plastic food storage bin lids and containers stored on the floor of an outdoor storage shed.

4-501.11 Maintain equipment in good repair. Observed 2 torn reach in cooler door gaskets. PIC indicated the gaskets have already been ordered.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the cooking timers, the outer edges of the holding cabinet, on the side of the flat top grill, and on gaskets along the cook line.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed the pasta salad not properly date marked. CDI-The items were date marked.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop to the coleslaw stored in the container. CDI-The scoop was removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple containers stacked wet on the clean storage rack. CDI-The containers were unstacked to allow to dry. Do not stack equipment while still wet. Allow to fully air dry.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed small amount of residue buildup on the backs of the fryer units, and on the floor of the walk in freezer. Needs thorough cleaning.

5-402.13 Maintain sanitary sewage system.-P Observed outdoor mop sink drain clogged from the drainage of the fryer oil. Needs unclogging.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification. Facility has 210 days from issuance of permit to obtain certification. -0-

2-301.14 Wash hands after activities that contaminate them.-P Observed food employee wiping nose at beginning of inspection with gloved wrist and sweeping without washing hands. CDI - PIC instructed handwashing and monitored for additional instances of not washing soiled hands. -2-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food present on the food contact surface of two cleaned bins stored on the clean drying shelf. CDI - PIC sent containers to soiled drain board for cleaning. -0-

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 date labeling machine date marking foods prepared today for Wednesday, May 3 and the time is 3 hours ahead of current time. CDI - PIC called technician for machine programming during inspection. VR required not later than 05/13/2016 -1.5-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cole slaw, cut lettuce and cut tomatoes prepared at room temperature cooling in the prep. CDI - Items pulled out of service and placed in walk in to cool. -1- REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans and cutting board in the drying area. Dry first and then stack these using pyramid stacking demonstrated today or other effective means. -0-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed cups stored on the floor of outside storage closet. Elevate using a riser at least 6 inches high. -.5-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean the inside of the drive thru prep unit and along its gasket. -0-

5-403.12 Other Liquid Wastes and Rainwater - C Proper drainage system shall be in place in accordance with the LAW. Observed standing water in the dumpster corral. Slope this to nearest storm drain for prevention of mosquito harborage. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items on refrigerated make table and in batter station at greater than 45 F. Batter station had inadvertently not been turned on at start of operation. Items on make table were not thoroughly chilled before stocking in unit. Items were quickly rechilled.

3-501.15 Cooling Methods - PF When chilling foods from prep temperature items should be left uncovered to facilitate chilling. Assure all prepped items are thoroughly chilled before stocking make table.

5-205.15 Maintain a plumbing system in good repair.-P Observed water backed up in drain of unknown purpose. Water was standing in drain but not flowing out onto floor. All other drains were properly discharging.