CHICK FIL A FSU #3521

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 clean single-service trays stored in containers but containers collecting debris.

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 residues and debris on racks and shelving at prep areas.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed employee handle soiled equipment and spray arm to spray down soiled equipment and then use same gloves to handle clean equipment. CDI, employee removed gloves and washed hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed egg and sausage hot held below 135. CDI, items 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 .

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

5-501.16(A) Provide receptacles of sufficient capacity to hold refuse, recyclables, and returnables that accumulate. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed cardboard accumulating in outdoor dumpster area.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed employee at the raw chicken breading station handle soiled ladder then proceed to handle flour and food preparation without removing gloves and washing hands. CDI, employee removed gloves and washed hands.

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 1 container of flour not labeled.

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 2 plastic containers with cracks. CDI, containers removed from use.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed many hotel pans being stored as clean while caked with food residue or still donning date marking stickers during inspection. CDI - PIC removed all soiled equipment and placed in dish pit to be recleaned. 1.5 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple hotel pans being stored as clean while wet stacked together during inspection. Ensure all equipment is properly air dried before stacking together. 0 pts.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed chicken and breading residue on handles to chicken RICs and WIC, and on shelving for clean equipment storage during inspection. More thorough or frequent cleaning to preclude cross contamination or pest harborage necessary. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mac and cheese, hard boiled eggs, and blue cheese in salad prep lowboy maintaining above 41F during inspection. Ambient in unit 44F. Observed mac and cheese, shredded cheese, cooked chicken, cut lettuce, milk, and all other TCS foods in WIC maintaining above 41F during inspection. Ambient in unit 44F. CDI - Mac and cheese in salad prep lowboy was discarded. Items cooling from ambient or close to completing cooling process were removed from WIC and placed into working units to complete cooling. Foods placed in WIC within three hours of inspection were removed and placed into working units. All other TCS foods items were discarded. Product disposition form has been filled out. Maintenance was called during inspection. Facility holds all raw chicken in various RICs that were maintaining proper temperatures, and was allowed to continue to sell all cooked chicken products and any toppings that were actively being stored in prep units maintaining proper temperatures, and frozen products that will be deep fried to order. Facility voluntarily halted the sale of salads, parfaits, dairy drinks, mac and cheese, and any other items that have ingredients stored in WIC. EHS will follow up by 1/3 to ensure walk in has been repaired. 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 mac and cheese prepared at 8:30am being cooled in WIC while in covered, plastic containers and stacked together. Observed yogurt parfaits and prepped salads being cooled in lowboy units while in covered, plastic containers during inspection. CDI - all items were discarded due to WIC holding improper temperatures. EHS advised PIC to utilize WIC or WIF to cool, as well as pairing it with keeping food in shallow, uncovered containers. 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 .

4-601.11(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 residue build up in chicken RICs. More frequent or thorough cleaning needed. Repeat.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed carton eggs and carton egg whites held in ice bath above 41F. EHS observed that ice bath was mostly water and not much ice. CDI: PIC added ice and rapidly cooled eggs. 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 damaged gasket on reach in cooler with cheese in it and on right door of reach in cooler to the right of the ice cream machine. PIC called gasket company during inspection.

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 of food debris on shelving, on gaskets, inside of some coolers and around front face of coolers where door seals. REPEAT VIOLATION

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple metal pans soiled with flour and food debris while being stored as clean. CDI: Items were relocated to be washed/rinsed/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 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed 2 containers of previously cooled grilled chicken still above 41F after more than 4 hours of cooling after it was chopped for salads. CDI: PIC voluntarily discarded items For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 grilled chicken cooling in thick portions inside plastic containers tightly covered with lids. CDI: PIC and EHS discussed cooling methods. 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 .

4-601.11(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 of food debris in bottom of thaw cabinets and walk in freezer floor. Clean as needed.

REPEAT 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink and black residue inside small ice bin at serving line and large ice machine located in kitchen. Clean as needed.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed a container of sanitizer wipes sitting on top of prep area directly beside chicken soup in hot well. CDI: Item was relocated.

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 pan of cut lettuce cooling at a rate of 0F/min. Item was located inside a reach in cooler and tightly covered in Saran Wrap. CDI: Item was placed in walk in cooler and Saran Wrap was removed. 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 .

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up inside rim of both ice bins at serving line and next to service window. Clean ice bins as needed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans stacked wet within each other on clean equipment storage rack. Air dry equipment and utensils before stacking within each other.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee beverage being stored on shelf above food items and equipment. CDI: PIC discarded drink.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands and turn faucet off with bare hands before returning to work. CDI: PIC provided instruction to employee on proper hand washing procedures and instructed employee to rewash hands.

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 please visit: http://meck.co/FoodSafety 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 . Observed 5 containers of macaroni and cheese cooling from ambient room temp in prep unit in deep covered plastic containers for approx. 3 hours. Temps varied between 43F - 45F. CDI: PIC moved items to WIF to rapidly cool to 37F.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of pickles being stored directly on floor in prep area. Keep food items at least 6 inches off the floor. CDI: PIC placed item on shelf.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed 2 employees wearing wrist watches while handling food.

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. Spray bottle of margarine was not labeled. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks of clean pans and containers stacked while still wet. Allow utensils to adequately air dry before stacking. 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 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Portioned chicken in reach-in cooler at 47-49F was actively cooling. Boiled eggs measured 50F and lettuce measured 47F both in sandwich cooler and actively cooling. Ensure TCS foods are cooled in equipment that is designed to rapidly cool food, such as the walk-in cooler or a freezer. // Also, lettuce cooling in walk-in cooler was tightly packed in pans and tightly wrapped with plastic wrap. Leave cooling TCS foods loosely covered or uncovered to facilitate rapid cooling. CDI - Lettuce, boiled eggs and portioned chicken all moved to walk-in cooler to continue cooling. Lettuce in walk-in cooler at beginning of inspection vented by PIC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. 3 stacks of clean pans were still wet. Allow utensils to air dry before stacking. 0 pts.

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 No written policy in place at establishment regarding the cleanup of vomit/diarrheal events. CDI - Establishment e-mailed sample policy. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Cartons of milk and half and half measured 44-45F in front reach-in cooler. Reach-in cooler air temperature was 50F. TCS foods must be held at 41F or less in cold holding. Half and half and milk cartons moved to walk-in cooler to cool down and will be moved to another front reach-in cooler that was functioning at the correct temperature until the first cooler can be repaired. VR - Verification required within 3 days that the cooler has been repaired.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Bag of clean towels stored on shelf below chemicals. Do not store chemicals above clean linen. CDI - Linen moved to top of shelf by manager. 0 pts.

4-603.15 (A) - (C ) Follow required alternative manual warewashing procedures for fixed equipment and large utensils. Manager states that milkshake wand is cleaned every 4 hours with sanitizer solution. Ensure milk shake wand is washed with detergent/soap, rinsed with clean water, and then sanitized with a sanitizer solution at the appropriate concentration.

5-205.15 Maintain a plumbing system in good repair. 3-compartment sink stoppers are not functioning. Plumbing fixtures shall be maintained in good repair. 0 pts.

2-401.11 Eating, Drinking, or Using Tobacco - C - 2 employee drink cans were stored on speed rack in walk-in cooler above mac and cheese. Employee drinks must not be stored where they can contaminate food. Store on a low shelf. Employees shall also drink from beverages with a lid and straw. CDI - Drinks removed. 0 pts.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - 7 pans found with visible food residue on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Pans taken to dish machine and rewashed.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Repeat - Several stacks of pans stacked while still wet. Allow adequate time for utensils to air dry before stacking.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Torn gaskets present on salad cooler door and small reach-in cooler on line. Equipment shall be maintained in good repair. 0 pts.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P. Observed back of house employees scrub hands for 5-10 seconds during process. CDI - PIC directed employees to scrub hands for full 15 seconds while washing. EHS observed proper handwashing practices for duration of inspection.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels available at hand washing sink near ice machine. CDI - PIC replaced. Ensure towels are replaced once dispensers are empty.

3-501.15 Cooling Methods - PF. Observed deep metal pans of cut romaine covered with wrap and nested/stacked on top of one another while cooling in WIC. Observed pans on bottom blocked from air flow cooling at significantly slower rate than pans on top. CDI - PIC spread pans out to allow to cool quickly. Use methods that allow food to cool quickly. Do not stack/nest pans of cooling food together. REPEAT - no point escalation as improvement in overall cooling in facility noted

3-305.11 Store food in a clean, dry location, not exposed to contamination. Observed containers of fryer oil stored immediately adjacent to hand sink at chicken breading station. Visible splash from hand washing observed on multiple containers. Do not store food or food contact items exposed to splash from hand sinks or other forms of contamination.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food prep employees wearing watches and bracelets while handling food in the kitchen. Remove watches and bracelets before handling food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple clean metal pans stored stacked together wet on clean utensil storage rack. Air dry pans before stacking.

4-501.11 Maintain equipment in good repair. Observed both lids on hoppers on ice cream machine damaged/broken in need of repair. Observed small tear in walk in cooler gasket.

5-205.15 Maintain a plumbing system in good repair. Observed leak from drain line under hand sink near ice machine. Repair.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed liquid egg holding in ice bath at grill area at 44f. Ice bath melted and very low in container. CDI - PIC replaced ice and raised ice water bath level. Ensure ice bath is set up such that ice water levels are sufficient to maintain product temperatures at 41f or lower. REPEAT Observed salads in front line reach in cooler at 44f. Ambient air temp of unit 36f and other TCS foods in unit 41f or lower. Date mark indicated salads prepared previous day and are not in the cooling process. CDI - salads relocated to walk in cooler to chill to 41f as they may have been removed from cooler and allowed to sit at room temperature during unit stocking. Once cooled, ensure TCS foods remain at 41f or lower.

7-201.11 Separation-Storage - P. Observed sanitizer spray bottle hanging above food prep surfaces and food contact items at salad area. CDI - PIC relocated. Store chemicals away from food contact surfaces to prevent contamination.

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 prepared salads tightly sealed and stacked into service units while still in cooling process in salad area and at line area. CDI - PIC relocated to walk in cooler and spread out to facilitate quick cooling. Use methods that allow TCS foods like salads to quickly cool to 41f or lower before tightly sealing, stacking together, or placing into service units. REPEAT

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed tray used to hold ice buckets while filling stored directly on floor behind floor cleaning squeegee. Store tray off of the floor at least 6 inches and away from cleaning implements to prevent contamination.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed open in use cases of single service items stored directly on floor in dining area which is closed to customers. Store all single service items at least 6 inches off of the floor in all areas used for storage.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Debris buildup present in front line cooler gaskets needs cleaning.

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 cut romaine cooling in walk in cooler at a rate of 0 degrees per minute. CDI - PIC relocated to walk in freezer for rapid chill. EHS confirmed 41f. Use an approved cooling method to ensure that prepared lettuce is cooled to 41f within 4 hours.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed liquid egg at 51f and liquid egg white at 50f in grill side ice bath with no ice or ice/water present in container. CDI - PIC discarded. Ensure ice bath is set up and maintaining liquid egg products at 41f or lower at grill.

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 pans of prepared corn, corn and bean relish, shredded cheese, etc. in salad prep cooler with no date marking present. PIC confirmed from previous day. CDI - PIC replaced. Ensure TCS items that are kept longer than 24 hours have a date mark present.

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 multiple pans of cut romaine lettuce cooling in deep pans sealed with lids and/or plastic wrap not cooing properly. CDI - PIC removed covers and relocated to walk in freezer to facilitate rapid cooling. Once prepared, use a method to ensure TCS foods are quickly cooled.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food prep employees wearing watches and bracelets while wearing gloves and handling food in the kitchen. Remove watches and bracelets before handling food.

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

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed 1 food employee turn faucet off with their bare hands after handwashing. CDI by instruction.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed several trays of chicken and shredded chicken not date marked and PIC did not know when foods were prepared. CDI, PIC voluntarily discarded foods.

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 recently prepared and cooling in tightly covered containers in prep cooler. CDI, operator transferred recently prepared salads to walk in cooler to rapidly cool and opened to vent. Improvement made since previous inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses Observed wet wiping cloth stored on chemical bottles on chemical storage rack.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed garbage can stored in front of handwashing sink. CDI, garbage can relocated to provide access to handwashing sink.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw chicken removed from commercial packaging and stored over RTE soup base. Observed unwashed produce sored in walk in cooler over ready to eat foods. CDI, foods relocated for proper storage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed shake base dispenser holding shake base between 43-45 degrees F. Effective January 1st, all TCS foods shall be held at 41 degrees F and below. Vr to ensure long term compliance and ensure that dispenser is calibrated to maintain base at 41 degrees F and below.

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 recently prepared salads, wraps and yogurt parfait cooling in prep units. CDI, foods relocated to walk in cooler to facilitate heat transfer. Repeat.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some sticky residue on outside of pitcher.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontamination hands. -P - Observed food employee wash hands using sanitizer and soap when washing their hands and 1 food employee turn faucet off with their bare hands. CDI by instruction. Improvement made since previous inspection.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed uncovered bin of pickles stored on shelf uncovered / unprotected. CDI, employee covered food.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed hot water temperature at 105 degrees F while facility was washing equipment. CDI, wash vat refilled to required concentration.

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 recently prepared salads and wraps cooling in prep unit along prep line. Observed cut tomatoes and deep covered bins of lettuce cooling in walk in cooler. CDI, items transferred to walk in cooler and lettuce relocated to walk in freezer to rapidly cool. Repeat.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed biscuit mix stored on ground in kitchen.

3-304.12 In-Use Utensils, Between-Use Storage - C - Observed ice scoop stored in holster that was accumulating soil.

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

6-305.11 Designation-Dressing Areas and Lockers - C - Observed personal beverage stored over consumer foods in walk in cooler.

2-301.14 When to Wash - P - Wash hands after activities that contaminate them. Observed food employee handle soiled towel then proceed to prepare food with same gloved hand. CDI by instruction. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed food employee not vigorously rub hands for 10 to 15 seconds when washing and 2 employees turn faucet off with their bare hands after hand washing. CDI by instruction.

7-201.11 Store toxic materials to avoid contamination. -P - Observed paint thinner and paint stored over stored items in outdoor storage shed. CDI, operator relocated toxic substances.

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 tightly covered container in walk in cooler. Observed recently prepared salads and wraps cooling in prep refrigerator. CDI, covers partially removed from tomatoes to facilitate heat transfer and recently prepared salads and wraps were relocated to walk in cooler to rapidly cool.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Observed 1 stack of pans being wet stacked.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single-service cups stored on ground in outdoor storage unit.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed a front of house employee using bare hands to turn off faucet, recontaminating her hands. CDI: Instruction and re-washing.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed battery dead on main handsink for back of facility. CDI: Battery replaced and access to paper towels restored.

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 wraps cooling in tightly covered containers in a reach in unit. CDI: Instructed PIC in most effective cooling methods.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple wet stacked pans on drying rack closest to cook line.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee at salad prep area change gloves without a handwash between. CDI: PIC instructed employee to wash hands after each glvoe change.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed veggie slicer and nugget chopper stored as clean with visible food debris between the blades. CDI: Both items were immediately sent for rewashing at three comaprtment sink. REPEAT.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed liquid eggs stored in under counter cooler with no date to indicate when they were opened. PIC stated that they would not be used before the end of the day. CDI: Both continers of liquid eggs were dated. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans on dring racks throughout facility.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. PIC failure to demonstrate full knowledge of cooling procedures, test strips identification and failure to ensure proper cleaning prior to sanitization. CDI- corrected through instruction

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed improper cleaning of TCS food contact surfaces every four hours. CDI-corrected through instruction

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 cooked chicken made saturday 2/11 not date marked. Observed packaged salads with the same batch chicken from 2/11 date marked 2/13. CI- corrected through instruction

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths with active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooling of cooked chicken at room temperature for one hour before removing to walk in cooler. Observed cut leafy greens cooled in top of prep unit(which is not rated for cooling) and some cut and washed cut leafy greens cooling in large, low surface area to volume ratio plastic partially covered and predominantly full. CDI- corrected through instruction