CHICK-FIL-A #1817

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed dish machine unable to reach 160F. PIC drained, and re filled to retry temp. Maximum hot water temperature reached is 140F. Owner stated they will move to 4 comp machine. EHS will arrive back within three days to verified hot water dish machine is reaching 160F or higher. Facility shall only use 4 comp sink until hot water dish machine is repaired. If facility is permitted with equipment for wear washing it shall be maintained and working at all times. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken cold holding above 41F in 2 door RIC. PIC stated that the chicken has been in unit since the 7th. Ambient temp 47F. CDI - PIC voluntarily discarded raw chicken over 45F and cooled down raw chicken at 45F and below. PIC rearranged chicken in unit and ambient temperature dropped. New ambient 41F. PIC stated a new unit has been purchased and will arrive within two weeks. EHS encouraged PIC to do the thermometer internal ambient temperatures for accurate readings. 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 .

4-501.11 Maintain equipment in good repair. Observed 2 door RIC cold holding raw chicken near fryer leaking on floor. Repair leak.

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 build up of dried food debris and chicken peaces under shelving, racks, RICs, and breading station. Increase cleaning frequency.

3-501.17 (C)TCS food combined with additional ingredients or portions of other TCS food shall retain the date marking on the earliest/first prepared TCS food ingredient. -Pf. Observed chicken noodle soup with date marking of 5/22. Upon investigation PIC stated they use cooked chicken from previous day 5/21 as an additional ingredient to chicken noodle soup. CDI - PIC added yesterday’s date to indicate date marking on earliest prepped TCS ingredient. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed grilled chicken on cooling rack temping at 70 degrees at 10:03. Date and time label indicated that it finished cooking at 9:57. PIC and EHS determined that chicken would not get from 165 - 71 in 6 min. PIC uses time sticker to monitor cooling window. PIC determined date marking sticker time was wrong and added added correct date and time. 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 .

3-501.15 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 tomatoes in prep top double paned above cooling line unable to cool down. PIC put tomatoes directly in pan beneath to promote airflow. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed 2 door RIC holding raw chicken near fryer leaking all over product and on to the floor. Ambient air in unit was 34. Fix leak in unit.

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 RIC and shelving throughout establishment with build up of food residue. observed, walking cooler and freezer with build up of food residue. Increase cleaning frequency

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no drain plug for dumpster. Add drain plug.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handwashing sink. CDI- PIC put soap for use at sink.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed dishes wet stacked in clean dish storage area. 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 thaw cabinet in need of cleaning. Observed flour and sugar bins in need of cleaning.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no drain plug for dumpster in outside enclosure. Keep drain plug in place to deter rodents from entering.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese in prep unit over 41F..CDI cheese was moved to WIC to cool down For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed clean pans stacked wet.

4-602.11 (A) (1) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, before each use with a different type of raw animal food. P Observed several utensils with debris. CDI..Utensils were moved to 3 comp sink to w/r/s For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

4-101.19/4-202.16 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 debris in bins used to hold clean dishes.

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 RIC in need of cleaning.REPEAT

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P observed employee put on hair net then don gloves. CDI..PIC had employee wash hands then put on new gloves.

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 RIC handles and door in need of cleaning also debris on racks in RIC. REPEAT

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed salads , grilled chicken and Mac N Cheese cooling with lids tightly closed.CDI.. removed lids. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 pitcher in sugar with handle in sugar.. CDI.. Pitcher was removed

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed RIC handles and door in need of cleaning

5-205.15 Maintain a plumbing system in good repair. Observed stall in female restroom out of order.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed salads cooling in Lowboy RIC. Stacked on top of each other with very little circulation. CDI PIC moved salads to WIC to quickly cool For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed in 3 comp sink without water running and water above70F. CDI PIC added ice and turned on water.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed chicken being thawed in 4 comp sink while employee was washing dishes. CDI PIC emptied the sink cleaned it and removed the dishes.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee grab an item off the floor with gloved hands and continue to work CDI EHS had employee discard gloves and wash hands

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Several pan with food debris in them. CDI..PIC moved all pans to 4 comp sink to w/r/s 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer was reading low 50 ppm (quat)should read between 150-400. Changed over to bleach for sanitizer for 4 comp sink. Work order put in to check sanitizer machine. EHS wil return to check sanitizer. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Milks temp above 41. See temp chart. Repair Tech was on sight.low boy was unplugged. CDI.. Repair tech plugged unit in. PIC voluntarily discarded milks. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans stacked wet. REPEAT. CDI.. PIC moved pans to 4 comp to w/r/s.

4-501.11 Maintain equipment in good repair. Observed dishwasher not working. Water is draining from the dishwasher but not coming into the dishwasher. RIF compressor was not working, repair tech fixed while EHS was present. EHS will return for dishwasher

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 bottom of Tall RIC

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed American cheese at 50 F and Colby jack cheese at 49 F in flip top cooler. CDI - cheese was moved to cool in WIC. 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 bin of shredded chicken in reach in with no date label. CDI - Chicken was labeled correctly. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed very wet stacked metal pans stored on shelf in back of kitchen as clean. REPEAT.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed facilities thermometers were unable to accurately hold water temperature at dish machine.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed very wet stacked metal pans stored on shelf in back of kitchenas clean. REPEAT.

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 food debris on raw chicken pans stored as clean. CDI - Pans were removed and taken to dirty dish area to be cleaned.

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

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer buckets missing labels. CDI - PIC labeled sanitizer buckets.

4-501.11 Maintain equipment in good repair. Observed ice build up on the floor of the WIF. PIC stated the owner has contacted a technician for repair. Technician should be coming for repair this week.

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 build up on edges of ice machine and build up on shelving in reach in for raw chicken. REPEAT.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on walls and floor. Needs cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils stored as clean with residue and debris on them. CDI- Utensils were moved to be cleaned.

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 lettuce in reach in and chicken filets in WIC with no dates. CDI- PIC stated food was prepared yesterday. Dates were added to all items.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris and residue build up on shelving and inside bottom of reach in units and on outside surfaces of equipment.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in men's restroom. CDI: PIC provided paper towels.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed leaf lettuce being held above 41F in sandwich topping unit. PIC stated product placed into unit @12pm. CDI: Education provided and PIC placed product on TPHC as short term corrective measure. Observed leaf lettuce being held above 41F in 2-door reach-in cooler. PIC stated product placed into unit @10am, but removed frequently when refilling lettuce container or when salad are placed into unit. CDI: Education provided and PIC moved lettuce to walk-in cooler for rapid cooling. Going forward, facility will store lettuce in walk-in cooler.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed salads prepared @10:30am cooling covered inside 2-door reach-in cooler stacked 2-4 deep. Unit designed to cold hold, not to cool. CDI: Education provided and PIC moved product to walk-in cooler for rapid cooling. REPEAT VIOLATION.

3-501.13 Use approved thawing methods. Observed mac n cheese thawing in standing water in rinse compartment of three compartment sink. PIC stated product began thawing @10am. CDI: Education provided, product panned up and placed into walk-in cooler for rapid cooling.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two sanitizer towels stored on counter next to hand sink in FOH. CDI: PIC moved towels to sanitizer bucket.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed salads cooling in reach-in unit(biscuit station) and salad make table stacked 4-5 deep, covered with plastic lids. Product cooled from 46F to 44F in approx. 45 min. CDI: Salads moved from reach-in unit and make table to cool uncovered in walk-in cooler. Observed sliced tomatoes prepared @9:30am cooling in walk-in cooler covered in plastic wrap. Product cooled from 45F to 44F in approx. 40 min. CDI: PIC uncovered product for rapid cooling.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken patties being held on metal sheet trays on rack near soup station. Chicken above 135F, but no mechanism for keeping product hot. Facility keeps patties for two hours. CDI: Education provided and TPHC paperwork provided.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed salads cooling stacked inside reach-in unit(biscuit station) and salad make table stacked 4-5 deep, covered with plastic lids. Salads prepared @9:30am PIC moved salads to walk-in cooler. After approx. 45 min. product had only cooled 2 degrees. CDI: PIC removed lids from salad containers for rapid cooling.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed large green chopper stored as clean soiled with food waste. CDI: Food employee sent chopper to be cleaned and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bags of chicken nuggets(prep date 09/22/20) and sliced tomatoes(prep date 09/22/20) being held above 41F in walk-in cooler. CDI: PIC voluntarily discarded product. EHS discussed the use of risk control plan if cold holding is an issue at next inspection. REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two containers of chicken in the prep top unit near the grills with temperatures above 41F. Observed tomatoes in the prep top unit near the serving window with a temperature above 41F. Observed salads in the reach in unit above the serving line with temperatures above 41F. See temp chart for temperatures. CDI- All items were prepped this morning. All items were moved to the walk in cooler for more rapid cooling. REPEAT VIOLATION. A verification will be done in 10 days by 2/13/2020. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of chicken stored on the floor of the walk in freezer. CDI- PIC relocated items of the floor.

4-501.11 Maintain equipment in good repair. Observed the cooler holding items at 44-45F. Checked on items in the cooler 30 minutes later. Items still holdiing at 45F with the lid closed. Cooler reading at about 35F. A verification will be done in 10 days by 2/13/2020. REPEAT.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed salad spinner not used today that was left un-clean since last use with lettuce debris inside. CDI- Salad spinner cleaned.

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -Observed one pan of macaroni that had just been heated according to PIC that was 128 degrees in some parts. Food code requires commercially procesed foods to be heated no less than 135 degrees and PIC said company policy is to heat macaroni to 165 min. CDI- Macaroni reheated above 165 for proper hot holding. No points deducted as PIC discovered problem and corrected problem.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed some instances of foods stored and cold holding above 41 degrees. In prep cooler make table, observed shredded chicken at 45, beans and corn at 43, lettuce at 42. These foods had just been prepped, (particularly the chicken had just been shredded) then placed on make table. Be sure foods are chilled to 41 or below after prep before cold holding. Foods on make table had been on make table less than 2 hrs ago, were moved to walk in cooler to chill. Observed salads at 44 and chicken wraps at 43 in thru way cooler, possibly due to doors being open so frequent during volume. These items that had been in cooler less than 2 hours were removed, chilled, and changed out for cold foods.

4-501.11 Maintain equipment in good repair. Observed main salad prep cooler with some condensation build up inside. May need servicing to correct problem.

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 lettuce in walk cooler initially cooled with ice baths but lettuce is removed from ice bath before completely cooled and placed in deep, sealed, and stacked tubs. Observed temp of lettuce in tubs cooling approx. 30 min. at 55 degrees. CDI- PIC vented and unstacked all of the tubs. Recommend to PIC to leave lettuce in ice bath longer and/ or use more aggressive cooling methods. |

3-307.11 Protect food from contamination. Observed worker washing equipment in sink compartment right next to compartment of chicken thawing. CDI- Employee corrected, chicken removed from sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed high shelving in walk in cooler with build up needing cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Ceiling vent covers near back door needs some cleaning of dust build up.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed un-washed strawberries stored above washed and cut berries and other RTE foods. CDI- Food re-arranged, un-washed produce stored below RTE foods.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few dishes stored as clean with some food particles left on them. CDI- Dishes placed in 3 comp sink for rewashing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 3 breakfast burritos stored in drawer warmer at 118-122 degrees. Likely burrito lost temp during assembly, be sure foods that lose temp during prep are heated above 135 before hot holding. CDI- Worker voluntarily disposed of burritos.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed most TCS foods in salad prep cooler holding at 55 degrees including corn, cabbage, lettuce, tomatoes, and shredded chicken. Appears this cooler is plugged in every morning and cooler was not plugged in early enough to properly cold hold foods. CDI- All TCS foods removed from cooler and chilled in walk in cooler. Observed make table and reach in of this cooler holding at 42 degrees by end of inspection. Foods to be replaced in cooler once chilled to 45 or below.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed high shelving in walk in cooler with build up needing cleaning, observed inside door, top and floor of chicken thawing cabinet needing better cleaning of raw chicken debris and residue.

2-301.14 Wash hands after activities that contaminate them. -P Observed employee pushing trash can, then put on gloves without washing hands. CDI- Employee washed hands and changed gloves.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed un-washed carrots and blueberries stored containers of cooked chicken in walk in cooler. CDI- Food properly arranged, RTE foods stored above un-washed produce.

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 just sliced tomatoes placed in make table to cool, make table is for cold holding, foods should be chilled before placing in make table for cold holdling. Observed a few tight stacked and covered tubs of tomatoes cooling in walk in cooler. CDI- Pans un-stacked and vented maximize cooling.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed a few cooler units with build up on gaskets, especially raw chicken refrigerators.

6-303.11 Intensity-Lighting - C Provide proper lighting in food storage areas. Observed low light in walk in freezer, overhead lighting not working.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - Observed unwashed tomatoes, strawberries and celery above salads and soups in the walk in cooler. CDI - items were rearranged correctly

Repeat violation 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a blue cleaner stored in a spray bottle that was labeled sanitizer. CDI - PIC removed the cleaner from the bottle. 7-201.11 Store toxic materials to avoid contamination. -P - Observed a cleaner and glass cleaner stored on a prep table. CDI - bottles were moved to the shelf under the table.

General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on the prep unit closest to the drive thru window and the prep unit under the hash browns on the cook line. Replace gaskets.

General comment 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - Observed an unshielded light by the ice machine.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a bottle of stainless steal cleaner unlabeled. CDI - bottle was labeled.

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

General comment 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the prep unit to the left of the handsink in the front. Replace gasket. PIC stated they have the gasket ordered.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the handles of the raw chicken coolers.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed a personal drink on the prep unit beside food being prepped. CDI - drink was discarded.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed a spray bottle of oil unlabeled. CDI - bottle was labeled.

General comment 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed 3 boxes of food on the floor in the walk in freezer. CDi - boxes were moved to the shelf.

General comment 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. - Observed a sanitizer bucket stored on the floor. CDi - bucket was placed on a shelf.

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

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 kale salad cooling in reach-in cooler holding at 43-45F. CDI kale salad taken to walk-in to rapidly cool.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wiping cloths stored on prep surfaces throughout kitchen area. Observed wiping cloths stored in detergent water. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer bucket under handsink at frier soiled.

4-501.11 Maintain equipment in good repair. Observed several split gaskets on reach-in coolers throughout kitchen. Observed facility using reach-in cooler as a cooling device, cooler holding at 43-45F. If cooler is to be used as cooling device, cooler temps must be achieved. Observed rusted shelves in walk-in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed walk-in freezer floor soiled.