ZAXBY'S #58001

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed a food employee wash his hands for under 10 seconds after coming from the dining room and then return to work. Ensure that all food employees are washing hands following correct methods for 20 seconds. -CDI- PIC educated food employee on proper handwashing techniques and rewashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P- Observed food employee working at the raw chicken breading station and then go and work at the fryer panning up cooked RTE chicken without a hand wash in between. Food employee was addressed prior to contamination occuring. Ensure that when switching tasks food employees are washing hands. -CDI- PIC educated food employee and they washed hands correctly. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food. -P- Watched same employee switching tasks and donning new gloves each time without a hand wash. -CDI- PIC educated food employee and they washed hands correctly.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed employee washing dishes at the 3-comp sink. Food employee stated that the sanitizer basin was filled approximately 2 hours earlier. The basin mix was cloudy. Sanitizer tested at less than 50 PPM. -CDI- Basin was emptied and filled back to between 200-400PPM QUAT. Dishes were W/R/S again. Ensure proper sanitizing concentrations when being used to sanitize. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed 3 chicken filets below 135F at 127F PIC stated they were made within the hour. -CDI- PIC reheated to 200F prior to placing back on HH. Ensure HH at 135F and higher. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed a large container of salad on make line at 47F. PIC stated that the salad was prepped and placed into the line just prior to EHS arrival. Salad container was full. -CDI- Salad container was swapped with a cold container in the WIC and moved to the WIC to properly cool. Salad cooled by the end of the inspection. Ensure proper CH at 41F and below. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed large container of seasoning with no labeling present. All other foods in the kitchen were properly labeled. Ensure proper labeling throughout the facility.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed test strips present in the facility with water damage and unable to accurately read sanitizer concentrations. Ensure that facility gets new QUAT test strips. EHS provided the facility with approximately 10 test strips to use until they get more test strips in. -10 DAY VERIFICATION- Ensure PIC contacts EHS once facility receives test strips.

4-501.11 Maintain equipment in good repair. Observed 2 burners of the stove tops not functioning. PIC stated that a work order has been placed to repair these burners. Ensure that equipment is repaired and all equipment is maintained in good repair.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy soiling and debris present in the sliding drawers beneath the customer self service drink station. Observed nothing in the drawers. Ensure that the drawers are cleaned and maintained as clean.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed left dumpster in the dumpster area with an open door. Ensure that dumpster doors are maintained as closed when not in use.

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 hole in the wall in the men’s restroom above the urinal. Ensure that the whole in the wall is patched and repaired.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed Salad and Sliced Cheese on Cold Holding portion of make table above 41F. PIC stated that foods were taken from the WIC approximately 1 hour and 30 minutes prior. PIC moved the foods above 41F to the WIC to cool. PIC also described line check procedures to EHS. EHS coached PIC on being mindful of filling foods past fill lines. -CDI- Foods above 41F moved to WIC to cool. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle for breading station directly in contact with breading. Ensure that all in use utensil handles are stored above food. -CDI- Food employee adjusted scoop so that handle was no longer touching food.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 2 sanitizer buckets at 50 ppm Quat. CDI PIC had buckets refreshed. 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

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer bucket on shelf with spices. CDI PIC hung bucket on the hook on the wall.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed kitchen employee with a bracelet. On her arm. CDI Employee removed bracelet.

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 scooper handle touching the breading. CDI PIC removed scooper and took it to the 3 comp sink.

5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed The hand sink nearest the dish area and prep sink was not working and had been taken out of service. Verification required within 10 days of a working hand sink or repairs in process.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed one sprayer bottle of unknown liquid without a label. PIC thought it might be water but was unsure. CDI - chemical discarded. All other chemicals labeled.

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed an employee put a bag of flour on the floor to open, then was dumping into a container with the part that hit the floor hanging over the container and the food. Discussed with PIC to use a shelf or table and avoid the floor. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes on the floor of the walk-in from last night being put away. CDI. Placed on a shelf. These should be put away last night if delivered when open or first thing in the morning.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open. CDI - closed by CDI. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed old fryers filled with water and debris by the dumpster. According to PIC they are waiting for these to get removed. Ensure prompt removal.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed designated containers for employee food above food for the customers. These need to be relocated to the bottom.

6-301.14 Post a handwash sign at each handsink. -Observed no handwash sign at hand sink in men’s bathroom. -CDI- EHS provided handwash sign for facility.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. -Observed multiple metal dishes, stored as clean, with visible food debris/residue. -CDI- PIC moved dishes back to three-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 fries holding below 135F in the hot well. -CDI- PIC voluntarily discarded the fries. -REPEAT- No point escalation due to improvement from last inspection. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 and sliced American cheese in the cold wells cooling too slowly (at a rate of 0 F/min). Date mark showed both items were prepped this morning at 10am. PIC stated items were prepped then immediately placed in the cold wells for cooling. EHS observed both items in cold wells without lids. -CDI- PIC moved both foods to WIC for rapid cooling. By end of inspection, EHS observed tomatoes and cheese cooling at sufficient cooling rates. EHS and PIC discussed how cold wells are not intended to cool foods down and how the WIC is more efficient at rapid cooling. 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 .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed scrapper stored in the handwashing sink. CDI- Removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed wings and nuggets holding below 135F in the hot well. CDI- Items discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken breast in the cold drawer holding above 41F. CDI- Chicken placed in the walk in cooler to cool. See temp chart. Chicken cooled to 44F. Cooling rate is sufficient. Risk control plan will be implemented for facility for cold holding. Implementation of temp logs will be REQUIRED. If facility cannot gain compliance on cold holding an INTENT TO SUSPEND may be issued. EHS has emailed risk control plan to the manager/ facility. Please fill out the RCP and send it back for review. If there are any questions please feel free to text, call or email me at (980) 402-4689 and/ or LeAndrea.combo@mecklenburgcountync.gov 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed bin of flour without a label.

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 low reach in chicken cooler in need of cleaning. Observed shelf above 3 comp in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes, cheese, eggs and lettuce in the cold well holding above 41F. Observed eggs, lettuce, cheese and slaw holding above 41F in the tall reach in unit. 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 .

4-501.11 Maintain equipment in good repair. Observed tall reach in holding above 41F. Ambient temp was 47F. Get unit fixed prior to use.

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 low reach in cooler Observed thermometer in need of cleaning. (Non food contact surface). CDI- Thermometer cleaned.

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 need of cleaning under and around fryers. Observed wall at front line handwashing sink in need of cleaning

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed various TCS applicable foods cold holding above 41 F degrees on make top and lowboy unit. Refer to temperature chart. Make top was verified to be in good repair as several foods were found to be temping < 41 F degrees. According to the PIC, items in make top came from the WIC an hour prior to inspection. Meanwhile, the ambient air temperature inside the lowboy registered at 57 F degrees. PIC could not determine when food had been placed into the lowboy unit. PIC was aware that the unit was in disrepair and advised EHS that a Phoenix Heat & Air specialist assessed it back on 1/31/24. It was discovered that the unit’s thermometer is malfunctioning and a replacement part has been ordered. ETA is expected to be between 2-3 weeks. CDI - Food from lowboy unit voluntarily discarded by PIC. All items with the exception of salad were transferred to the WIC to cool down. Salad was utilized for the remainder of lunch. Staff instructed to discontinue use of entire prep unit (which includes the lowboy). VR IS REQUIRED. -3-

REPEAT: 4-501.11 Maintain equipment in good repair. Observed cold holding drawers and reach-in unit under salad station not in use and waiting for repair. Facility utilizing additional cold holding equipment and walk-in cooler until equipment is repaired. Also observed damaged gaskets at both upright reach-in freezer and lowboy unit. Repair. -1-

5-205.15 Maintain a plumbing system in good repair. Observed water leaking out from prep sink faucet when equipment is turned off. Repair. -0-

REPEAT: 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no drain plug at dumpster. -1-

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed old warmer cabinet, shelving unit and miscellaneous equipment at dumpster pad as well as two non-functional fryer units in kitchen. Equipment no longer necessary for facility operation. Remove. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed hand washing sink dispenser unable to provide paper towels. CDI - Paper towels stocked at hand washing station. -0-

REPEAT: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed tomato slicer stored as clean with food debris still present. CDI - PIC took slicer to 3-compartment sink for W/R/S. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg, How to Test Sanitizer https://youtu.be/y0SjmnabFaY, and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed chicken tenders being hot held at 125 F. CDI - Tenders reheated to required temperature. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed cheese, cut lettuce and cut tomatoes all cold held > 41 F inside make unit. Refer to temperature chart. Ambient air temperature of unit inside compartment measured 47 F. Observed cut lettuce and cheese held between 43-5 F in low reach in unit below make unit mentioned. Items in make unit came from the WIC this morning while the other foods below had been left inside since yesterday. CDI - Foods from reach-in unit voluntarily discarded. Facility to use TPHC for make unit. Maintenance contacted for repairs. VR REQUIRED. -1.5-

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 no date marking on roasted sweet corn and opened package of cut lettuce. CDI - Products voluntarily discarded. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

3-501.13 (A), (B), (C) Use approved thawing methods. - Pf. Observed speed rack containing raw chicken filets thawing in ambient temperatures. CDI - Food employee relocated foods to walk-in cooler. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with out hair restraint while preparing foods. CDI - Employee put on a hair restraint. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal pans and plastic containers wet stacked on drying racks. CDI - Utensils separated to allow proper air drying. -0.5-

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. - Pf. Observed chipped knife stored at magnetic wall mount. CDI - Utensil discarded. REPEAT: 4-501.11 Maintain equipment in good repair. Observed fryer not operable and waiting for repair. Observed CH drawers not in use and waiting for repair. Facility is using other cold holding equipment until CH drawers are repaired. Also observed make unit and reach-in below unable to maintain products < 41 F; water pooling inside of bottom reach-in unit. Repair. -0.5-

REPEAT: 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no drain plug at either dumpster. -1-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee’s keys and purse stored on packages of retail beverages at drive through station. CDI - Items removed. -0-

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 employee to go cup with lid and straw being stored above prep area. CDI: Employee moved cup to lower area away from food preparation.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed tomato slicer stored as clean with food debris still present. CDI: PIC took slicer to 3-comp sink for W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed bags of frozen chicken on floor near prep sink areas. Employee stated that the ice pick is lost so he is tossing them on the floor to break the bags apart from one another. CDI: PIC redirected employee to stop tossing bagged chicken on floor and employee removed bagged chicken from floor.

4-501.11 Maintain equipment in good repair. Observed fryer not operable and waiting for repair. Observed CH drawers not in use and waiting for repair. Facility is using other cold holding equipment until CH drawers are repaired. REPEAT points not escalated due to different pieces of equipment not in good repair from last inspection.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no drain plug at either dumpster. REPEAT

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed container of powder milk wash with no label. Labeled during inspection

4-501.11 Maintain equipment in good repair. Observed knee hinge valve at hand washing sink behind the front counter sticking. - Repeat. PIC greased valve and it's working properly. // Replace the three missing door hinge covers on the two door upright cooler. // A crack has formed between the attached left drain board and vat of the three compartment sink that will need to be properly repaired to prevent crack from further developing.

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 accumulations on the shelving inside the Walk-in cooler.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no drain plug at either dumpster. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed waste and debris on the ground in the rear part of the refuse area. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed side doors opened on both outside receptacles.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed old warmer cabinet in the kitchen that is no longer necessary.

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 1 food employee not vigorously rub hands for required time. CDI, employee rehashed hands.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Observed fried chicken only reach 146 degrees F on initial cook step. CDI, chicken placed back in fryer to continue cooking to 165 degrees F and above.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed boneless chicken and chicken wing hot held below 135 degrees F. See temperature observation chart. CDI, chicken reheated to required temperature . See temperature observation chart.

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 a container of flour for milk wash not labeled.

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

4-501.11 Maintain equipment in good repair. Observed knee hinge valve for hand washing sink behind front counter sticking. Operator stated equipment maintenance is scheduled.

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 some food debris accumulating in bottom of standing reach in refrigerator and shelving of walk in cooler.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf- Observed hot water on left side of 3 compartment sink and detergent dispenser reaching 83 degrees F. Observed right side was 117 degrees F. Vr needed.

6-501.114 Maintaining Premises, Unnecessary Items and Litter (C) - Observed old fryer equipment stored in unit no longer necessary to establishment. Remove if no longer necessary.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed posted employee health policy did not include nontyphoidal salmonella as reportable illness. CDI, updated employee health agreement emailed to PIC.

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 another manager bring vomiting and diahrrea cleanup procedures during inspection. CDI, sample procedures and information regarding the 2017 NC Food Code emailed to PIC.

2-301.14 When to Wash - P - Observed food employee handle personal phone and put in pocket then proceed to handle clean equipment and food preparation without washing hands between tasks. CDI by instruction.

4-602.11 (A) (1) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11. - Observed food preparation table cleaned using Comet disinfectant and employee not wash, rinse and sanitize table afterwards. CDI, employee washed, rinsed and sanitized table. Discussed proper use of cleaning agents and to ensure food contact surfaces are properly washed, rinsed and sanitized.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed fried chicken hot held at 124 degrees F. CDI, fried chicken reheated to 167 degrees F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cheese, cut lettuce, dressing, cut tomamatoe cold held above 41 degrees F in 2 main line coolers. Ambient air temperature of cooler in bottom compartment measured 47, and 48 degrees F. PIC contacted maintenance who is scheduled to arrive tomorrow morning at 9:00am. Observed raw chicken and bacon cold held between 45-66 degrees F in low reach in drawer cooler. Chicken recently placed in unit according to PIC and relocated to cool. Bacon in unit over 4 hours according to PIC and voluntarily discarded. Facility to use TPHC for main line until coolers repaired. Visit needed to ensure long term compliance and calibration of refrigeration. Repeat.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P - Observed Comet disinfectant not used according to manufaurer's label use on food prep table. CDI by instruction.

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 For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed lettuce prepared recently according to PIC and cooling in deep tightly covered containers at 51 degrees F. CDI, lettuce transerred to shallow uncovered containers and relocated to walk in freezer to rapidly cool. Repeat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean containers being wet stacked on clean drainboard of 3 compartment sink and storage rack. 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 sticker residues on outside of cleaned containers on drying rack.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC on-site upon arrival not able to locate or demonstrate that they had ANSI accredited food protection manager certifcation. CDI by instruction.

2-301.14 When to Wash - P - Observed a food employee relocate garbage can then proceed to handle clean utensil / food preparation without washging hands. CDI by instruction to remove gloves and wash hands when changing tasks and anytime hands become contaminated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed several containers stored as clean but had food residues. CDI, equipment relocated for cleaning.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed raw chicken in low reach in cooler drawer unit on line between 44-45 degrees F. CDI, chicken relocated to WIC to rapidly cool.

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 recently prepared in cooling in tightly covered containers. CDI, covers partially removed to vent and facilitate heat transfer.

3-501.13 Thawing - C - Observed chicken thawing on rack from morning according to PIC. CDI, chicken relocated to walk in cooler to thaw under refrigeration.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some clean containers being wet stacked on clean drainboard of 3 compartment sink and storage rack.

5-501.15 Outside Receptacles - C - Observed some boxes and trash accumulating on pad around dumpster. Maintain clean to prevent potential pest harborage conditions.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed spicy tenders and breaded chicken stored under section of hot holding at cook line that does not have heat lamps declared hot holding by PIC at 118-121F. PIC voluntarily discarded and placed these items in hotter section of unit where products were properly hot holding. -1.5-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup from soda and tea dispensers in cabinets located in dining room. Observed buildup on cabinet handles in packing and drive thru sections behind front counter. -0-

5-103.12 Provide water under pressure to all fixtures.-Pf Observed water trickling from drive thru handsink. VR no later than 04/08/2021 to ensure adequate pressure at handsink. -1-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Multiple containers, thermometer probe, and utensils deemed clean on rack observed with grease and food accumulation. CDI. Items rewashed during inspection.

7-208.11 Store labeled, first aid supplies to prevent contamination.-P First aid burn relief spray observed on prep counter. CDI. Discarded.

3-501.13 Use approved thawing methods. A few racks of chicken observed thawing at room temperature upon arrival of inspection.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Employees observed with jewelry on wrists. 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. A few wet wiping cloths observed on prep counters.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Clean containers observed stacked wet. Repeat violation.

2-301.14 When to Wash - P - Wash hands when between glove changes when changing tasks. Observed food employee pick up a piece of raw chicken off of the floor, change gloves and proceed to food handling without washing their hands between changing gloves. CDI by instruction.

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 with jewelry on wrists.

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

General Comment: 4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed 4 door reach in pull out drawer refrigerator on line out of order but not currently being used for food storage. PIC stated work order placed for repair.

4-302.14 Sanitizing Solutions, Testing Devices - PF - Observed no test kit available for quat sanitizer. Vr required to ensure facility has test kit available.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy grease / soil behind equipment on cook line in kitchen. Repeat.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 100 ppm quat concenteration used to sanitize. CDI - PIC refilled to over 200 ppm quat concentration. -1.5-

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 heavy buildup on floor under drink dispenser at drive thru window. -.5-

2-301.14 Wash hands after activities that contaminate them. -P Observed employee changing gloves between handling raw chicken and dropping french fries in fryer without washing hands in between. CDI - Employee was educated on handwashing between different tasks.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed one handwashing sink in kitchen with empty soap dispenser. CDI - PIC refilled soap dispenser.

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 several containers of sliced tomatoes in fridge prepped close to 4 hours ago and maintaining temperatures above 41F. Items could not meet cooling parameters. CDI - Items were voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items in cold well unit and reach in unit above 41F and have been out of temperature for over 4 hours. CDI - Items were voluntarily discarded. Also observed buffalo dip in reach in unit above 41F. CDI - Items sent back to WIC for cooling.

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 several containers of sliced tomatoes in fridge prepped over 4 hours ago and maintaining temperatures above 41F. Containers were covered and stacked on top of each other. PIC stated that after prepping, tomatoes go directly into fridge. CDI - Items were voluntarily discarded and PIC was advised on placing prepped items into WIC for cooling before placing them into fridge. Tomatoes within time/temperature parameters were moved to WIF and uncovered to cool.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed couple of flies in kitchen, as well as mosquitoes by outside storage.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans and plastic containers wet-stacking. Repeat.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed reach in unit with puddle of water inside.

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 reach in cooler used to cool cut lettuce that is stacked two-containers high at 48F. CDI - PIC vented lids and instructed that reach in is for cold holding, not cooling TCS foods. -.5-

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed two containers for sanitizer wiping cloths stored on the floor at front counter. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested plastic white containers stored on drying shelf. -.5-

4-903.11(A)(2) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed fryer baskets stored on floor in outside storage room. Observed cleaned equipment for cleaning stored in bin with oily buildup in bottom over 3-comp sink. Observed salad green container in direct contact with raw chicken that is thawing on thawing rack in walk in cooler. -.5-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on drying shelving and handles of cold holding and cooking equipment. REPEAT-1-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed water stored on floor in dining room storage closet. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed bracelets on arms of food employees cooking and plating food. -.5-

4-501.11 Maintain equipment in good repair. Observed broken closure on rinse compartment at 3-comp sink. REPEAT -1-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the ice machine filters, on hood filters and on shelving under tea urns in dining room. REPEAT -.5-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored on produce shelf between produce. CDI - PIC moved raw chicken to chicken shelf. -1.5-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Obserfved sticker residue on the outsides of stacked plastic pans with sticker residue touching the food contact of the next pan. Observed spatula and scraper stored as clean with buildup on the food contact surfaces. CDI - PIC sent these items to 3-comp sink for cleaning. -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 foods cooling with lids tightly in place in the reach in cooler. CDI - PIC vented lids and reminded that reach in units are for cold holding, not cooling. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested plastic pans on the shelf near the 3-comp sink. -0-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of cups, straws and to-go boxes stored on the floor in the kitchen and on a shelf at 4.5 inches off the floor in storage closet. -0-

4-501.11 Maintain equipment in good repair. Observed split gaskets on reach in freezer and cooler. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the reach in gasket and ice machine filters. -0-

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Build up in ice machine around ice chute. CDI - Cleaned during the inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean inside cold drawers and cold drawer gaskets. Improvement form last inspection.

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 Tomatoes cooling in containers with lids on in reach in cooler. CDI - Lids removed while tomatoes are cooling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Salad bowls and a couple of plastic food pans wet stacked. CDI - Separated to allow air drying .

4-501.11 Maintain equipment in good repair. Replace split gaskets on reach in cooler doors.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean cooler door gaskets and exterior of hot box.

. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P-Observed sanitizing solution not at the proper strength-CDI-All sanitizer buckets were redone with the correct strength

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.-Observed pans stored wet-CDI

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.-Replace all cutting boards with deep cuts-meat and bread cutting boards

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Clean all reachins, gaskets on refrigerated units and shelving

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.-Clean around the dumpster area-remove all waste

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored over prep surface. CDI by disposal.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed whisk stored in handsink at front counter. CDI by removal of whisk.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several utensils stored as clean with debris build up. CDI by removal for wash, rinse and sanitize. Observed build up on salad spinner. CDI by removal for cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed Chicken tenders hot holding at 125 degrees. CDI by disposal.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce overstacked in cold holding container at 50 degrees. CDI by disposal of top portion.

4-501.11 Maintain equipment in good repair. Observed heating bulb not functioning on hot holding table. CDI by replacement of bulb.

5-501.111 Keep storage areas and bins for waste in good repair. Observed damage to dumpster such as missing drain plug and a hole in the side of dumpster. Observed debris build up around dumpster.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Clean dark build up from inside ice machine. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Large plastic tubs stored as clean with whole stickers and sticker residue. All sent to dish are for processing.

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

| 4-501.11 Maintain equipment in good repair. Replace split gaskets on reach in cooler and reach in freezer. PIC indicated that replacement gaskets have been ordered.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC was unable to provide written documentation of an approved employee health policy and was unable to demonstrate knowledge of all required parts. VR- a sample policy was emailed to the PIC. Provide signed copy to document all employees have been trained within 10 days.

2-301.14 Wash hands after activities that contaminate them.-P Observed employees touching hats, faces and handling trash without changing gloves and washing hands. CDI by educating PIC and re-directing employees to change gloves and wash hands.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed an opened box of raw chicken inside the walk in freezer stored over boxes of cookies and egg rolls. CDI by moving to proper location.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cole slaw stored on the drive thru prep cooler at 51F. CDI by voluntary disposal.

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 container of fry seasoning not labeled.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed hair restraints not effectively covering some food employees hair. Advised to ensure hair nets completely cover hair.

3-304.14(B) Hold in-use wiping cloths in sanitizer at the correct concentration in between uses. Observed the chicken bucket of sanitizer at 50-100ppm quat. CDI by refilling with fresh sanitzer at 200ppm.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed 3-4 stacked plastic food containers stacked while wet.

4-501.11 Maintain equipment in good repair. Observed the drive thru cooler meeting an internal temperature of 60F at arrival. Unit mostly holds non TCS foods. Facility had a breaker trip resulting in the unit not properly functioning. Breaker was repaired and unit turned back on to reach 45F and below.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee jacket stored with single service items. CDI by moving to the employee locker area.