BOJANGLES #591

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed metal pan and cutting board stored as clean on metal drying rack above three compartment sink with build up of food residues. CDI - Items were placed in area for utensils that are to be washed, rinsed, and sanitized. -REPEAT- -1.5 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: 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 mac and cheese hot holding at 116F on stove top. CDI - Mac and cheese was reheated to 178F. -0 points- 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 individually portioned serving cups of coleslaw stored above fill line if flip top cooler with a cold holding temperature of 51F. CDI - Volume of coleslaw was reduced in flip top cooler. Excess serving cups were moved to reach in cooler to cool to 41F or less. PIC has been advised to reduce number of serving cups stored in flip top cooler. -0 points- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects throughout kitchen prep and storage areas. Control insects to prevent infestation. -1 point-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed hair hanging from prep shelving above hot holding unit in kitchen. PIC has been advised that hair restraints must be effective for restraining body hair from contacting exposed food, equipment, and utensils. -0 points-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board with heavy gouging and staining. Resurface or replace cutting board so that it may be effectively cleaned and sanitized. - 0 points-

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 food debris, food splash, flour, and residues on shelving, on non-food contact surfaces of cooking, cold holding, and hot holding equipment, and on interior surfaces of reach in coolers. Recommend higher frequency and more thorough cleaning. -REPEAT- - 1 point-

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain plug on outside dumpster. -0 points-

6-501.16 Store mops for air drying after use. Observed used mops stored in mop buckets near can wash. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up of food debris and food splash on floors and walls in food prep areas especially near fryers, grill top, and hot holding areas. Observed food debris on soap and paper towel dispensers at handwashing sinks. Recommend higher frequency and more thorough cleaning. -REPEAT- -0.5 points-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal pan with build up of mold in cold holding drawer that was turned off and not being used. CDI - Metal pan was removed and taken to three compartment sink to be washed, rinsed, and sanitized. PIC has been advised to empty and clean equipment that is not being used or scheduled for repair. -0 points- 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed package of sugar stored on floor in dry storage area. CDI - Sugar was moved to nearby shelving. -0 points-

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 handles of two plastic scoops making contact with flour in two large storage bins. Plastic scoops were repositioned as to not make contact with food. -0.5 points-

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 food debris, food splash, flour, and residues on shelving, on non-food contact surfaces of cooking, cold holding, and hot holding equipment, and on interior surfaces of reach in coolers. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up of food debris and food splash on floors and walls in food prep areas. Recommend higher frequency and more thorough cleaning. -0 points-

5-202.12 Provide at least 100F water at handsinks. Observed rear handwashing sink with broken foot pedal for hot water. Handwashing sink only had access to cold water. All other handwashing sinks had hot water with temperatures greater than 115F. Correct rear handwashing sink to provide water of at least 100F. -0 points-

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed plastic bread clip in shredded iceberg lettuce located in flip top cooler. CDI - Plastic bread clip was removed by PIC. PIC has been advised to protect food from sources of physical contamination. -1 point-

4-501.11 Maintain equipment in good repair. Observed sanitizer mixing valve at three compartment sink detached from wall and hanging. Reattached sanitizer mixing valve to wall. -0 points-

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 food debris, food splash, and residues on walk in cooler shelving, on speed rack located in walk in cooler, on non-food contact surfaces of cooking, cold holding, and hot holding equipment, and on interior surfaces of reach in coolers. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken bites hot holding at temperatures between 129F and 152F in hot holding equipment. All fried chicken has a 1 hour hold time and is then discarded. CDI - Chicken bites were discarded during inspection. PIC has been advised to conduct frequent temperature checks of TCS foods. -1.5 points- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rear door propped open at beginning of inspection. Establishment has air blade to protect against flying insects. -0 points-

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 scoops stored in flour bin with handles making contact with flour. -0.5 points-

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 food debris, food splash, and residues on shelving, on non-food contact surfaces of cooking, cold holding, and hot holding equipment, and on interior surfaces of reach in coolers. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

6-501.16 Store mops for air drying after use. Observed recently used mops stored in mop bucket. 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 food splash, food residues, and debris on flooring under shelving and breading equipment, on walls behind cooking equipment, and on floor of raw chicken walk in cooler. Recommend higher frequency and more thorough cleaning. -0.5 points-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed PIC unable to provide written procedures for bodily fluid cleanup. CDI- EHS provided handout. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-202.12(C) A self-closing, slow-closing, or metering faucet shall provide a flow of water continuously for at least 15 seconds. Observed self-closing faucets in restrooms in need of repair. Water not flowing continuously for at least 15 seconds. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed trash can blocking handsink next to 3-comp. CDI- PIC removed trash can from area. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed 2 handwash sinks being used to dump food items. CDI- EHS educated PIC on handsink usage. PIC reiterated to employees that handsinks are for handwashing only.

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 two full trays of Cole slaw prepped at 724am not reach 41F within 4 hours. Cole slaw was prepped and placed in prep unit with tight lids. CDI- PIC voluntarily discarded items. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed shredded lettuce, sliced cheese, and shredded cheese in prep top temping above 41F. Observed ranch temping at 48F in prep unit. PIC removed items to be cooled in the WIF. Ambient temperature of unit was 45F and items were placed on emergency TPHC. 72-HOUR VERIFICATION REQUIRED. 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 TCS items being cooled in prep unit with tight fitting lids and in prep top after being initially prepped. Cole slaw held in prep unit to cool did not make it through cooling parameters. CDI- EHS educated PIC on effective cooling methods and items were removed to the WIF, see item #20. *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 .

3-304.14(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 dry wiping cloths being stored on prep tables visibly soiled.

4-903.11(A)(1)(2),(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination. Observed single-service trays stored in between a HH unit and a steam well with food and liquid debris on containers.

4-501.11 Maintain equipment in good repair. Observed gaskets of prep unit ripped in need of repair. Observed prep unit with an ambient temp of 45F. PIC stated that a work order had been placed.

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 gaskets of units throughout the facility and bottom of RIF with heavy food debris accumulation.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed waste stored outside of receptacles at dumpster area. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster without top lids and sliding doors being held open.

*REPEAT* 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- *Observed - Broken paper towel dispensers throughout facility. Front two hand sinks had paper towels, however, back two hand sinks did not, near dish pit and dry storage. *CDI - PIC provided paper towels. 6-301.11 Provide soap for handwashing at each handsink. -Pf- *Observed - Handsink near dry storage without soap. *CDI - PIC provided soap to handsink.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. *Observed - Build up on ice machine door. Clean thoroughly and frequently to avoid build up.

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 - Buttermilk ranch with Monday 10/4 as day of prepped but was made this morning. *CDI - PIC corrected date mark. 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 .

3-501.15 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 - Marinated raw chicken wrapped in plastic bags and placed inside of cardboard box cooling in Raw chicken WIC with no change in temperature after 35 minutes. *CDI - PIC placed chicken into metal containers to speed up the cooling process. 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 .

*REPEAT* 6-501.111 Keep the premises free of insects, rodents, and other pests. *Observed - Flies throughout facility.

*REPEAT* 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. *Observed - Dumpsters without drain plugs. PIC stated they ordered them after last inspection but they never came. They will follow up and re-order them.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- *Observed - Handsink without paper towels to allow for proper hand drying at handsink by dish area. *Observed - Soap dispenser case at handsink by drive through window broken, However, soap can still be dispensed, PIC already ordered new soap dispenser case *CDI - PIC refilled paper towel dispenser.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- *Observed - Employee connect new bag of quat sanitizer to 3-comp sink and fill sanitizer compartment and sanitizer buckets. Once later tested by EHS it was discovered that sanitizer was below proper concentration (roughly 50ppm). *CDI - Employee let sanitizer run and moved sanitizer tubes to allow better flow, once this was done sanitizer was able to reach proper concentration (roughly 200ppm). 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

6-501.111 Keep the premises free of insects, rodents, and other pests. *Observed - Fly's in dish and dry storage area.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. *Observed - Dumpsters without drain plugs. PIC claims that they just replaced drain plugs a couple months ago after being told on a previous inspection and can't believe they are missing again but will order new ones.

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 - Debris and food build up in hard to reach areas throughout the kitchen. More frequent and thorough cleaning should be done to avoid this issue.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken filet’s at 128F, timer was not turned on. CDI - PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed blanched fries temped at 80F, hour marker stating that it’s to be discarded at 12PM, however their procedures states that blanched fries hold time is 1 hour. CDI - PIC changed the hour marker to 11AM, since the fries were cooked at 10AM.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handler without effective hair restraint. CDI - PIC obtained a visor.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service straws being contaminated by trash being thrown through a hole at the condiment/single service station. CDI - PIC discarded single service that was contaminated.

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 exterior of refrigeration equipment and cooler drawers accumulating food residue and debris. Clean and maintain. Observed Walk in cooler/freezer door handles in need of cleaning. Observed the interior of the ice machine lid in need of cleaning. 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 floor under equipment and shelving accumulating food debris and residue. Observed flooring under the 3-compartment sink accumulating food debris. Observed walls along the back walls and behind wire shelving accumulating food debris and food residue. Clean and maintain to prevent attracting and harboring pests. . REPEAT

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at 2 Handwashing sink 6-301.14 Post a handwash sign at each handsink. Observed that handwashing sink without signage.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed scoop in flour with build up and debris. CDI PIC took scoop to w/r/s/. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build on lids of ice machine. 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 .

3-501.18 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 coleslaw with expiration date of 11/11 .. CDI PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a bottle of cleaner stored above to go boxes

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 several shakers without labels.

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

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 lids where food being held hot with debris on them Also Observed behind nozzles of soda machine with black build up. Also observed food warmer with debris inside warmer well. Lastly observed handle's on cold drawer where bacon is stored with build up and greasy to the touch. REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed leak in 3 comp sink as well as clogged drain in 3 comp sink

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 splashes on walls and floors throughout facility. REPEAT

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee pick up debris off the floor to throw away then proceed to place tray of biscuits in oven. CDI: EHS intervened and employee rewashed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw bacon and Mac and cheese with temperatures higher than 41F in CH drawers under flattop. PIC stated that products had been in this unit for around 3 hours. Ambient temperature measured buy EHS was 44F. CDI: PIC moved raw bacon to WIC to quickly cool and mac and cheese was reheated to hot hold. PIC will not use unit until it has been serviced. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies and larger flies in establishment. Observed rodent dropping underneath front HH counter that has not been in use for over a year, according to PIC. PIC stated that Ecolab services them for pest control currently for flies and rodents. EHS observed invoice from 06/21stating a service took place for pest control. EHS observed Ecolab traps throughout facility. EHS will follow up with establishment to monitor pest improvements. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans stored as clean and wet stacked. CDI: PIC took pans to 3-comp sink for W/R/S.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed box of single-service to go boxes being stored on floor. CDI: PIC moved box to a shelf.

4-501.11 Maintain equipment in good repair. Observed CH drawers underneath flattop grill with ambient temperature higher than 41F. PIC stated a work order will be placed and equipment will not be used until repaired. Observed front counter HH area not in use. PIC stated that the equipment does not function properly, getting too hot and smoking. PIC stated that it hasn’t functioned properly for over a year. Keep equipment 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 food debris, splash, and residues on shelving, gaskets, handwashing sinks, cooking equipment, cold holding equipment, and hot holding equipment. Recommend higher frequency and more thorough cleaning. Observed rodent droppings and residue in front HH counter equipment that is not in use. Keep this area clean. Observed floor of WIF with food debris and in need of cleaning. REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed drain under ice machine clogged with debris and slow to drain.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed two dumpsters without drain plugs in place.

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 food splash, residues, and debris on floors and walls throughout kitchen and underneath equipment. Recommend higher frequency and more thorough cleaning. REPEAT

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed PIC with limited knowledge of food borne illnesses, symptoms, and when to report illness. PIC reviewed employee health policy signage in rear of establishment and was corrected through instruction. -1 point- For more information on employee health policy, please visit: http://meck.co/FoodSafety

5-202.12 Provide at least 100F water at handsinks. Observed handwashing sink near hot holding equipment unable to reach appropriate temperature. Temperatures were measured between 79F and 84F during inspection. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed plastic glove stored in handwashing sink. CDI - Glove was removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwashing sink near three compartment sink. CDI - Paper towels were provided. -1 point-

4-502.11(B) Provide accurately calibrated thermometers. Pf. Observed two thermometers used a frying station unable to accurately measure final cook temperatures. CDI - PIC replaced thermometers with accurate thermometer. -0.5 points- For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in kitchen area and rodent droppings in dining room. Establishment has contract with licensed pest control service and produced an invoice showing a recent visit on 3/9/2023. PIC has been advised to contact pest control service for return service and to clean behind trash cans in dining room area, remove clutter, and to perform more thorough cleaning of kitchen. -1 point-

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, splash, and residues on shelving, gaskets, handwashing sinks, cooking equipment, cold holding equipment, and hot holding equipment. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

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 soap dispsenser at three compartment sink broken. CDI - PIC repaired soap dispenser. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed abundance of clutter stored on floor in establishment. Discard items to prevent rodent or insect harborage. 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 food splash, residues, and debris on floors and walls throughout kitchen. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

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

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 Observed handwashing sink near the 3 comp sink not operable. Facility is waiting for maintenance to arrive and fix sink. Get sink fixed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese holding above 41F in the cold well/ prep top. Cheese was over stacked in the unit. CDI- Cheese discarded. 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time stamp for fries on TPHC. CDI- Time stamp placed on the fries.

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 cheese over stacked in the clean dish storage area. CDI- Cheese removed. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee without head covering.

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 unit, cold drawer, hot case, front line, biscuit area, lids of flour and biscuit bins, and shelving in need of cleaning. Clean gaskets sand units throughout.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wall damage in the women's restroom under the sink. Get fixed 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 walls near the flour bags in need of cleaning. Observed wall behind hot well in need of cleaning.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed the following priority items during my inspection: hot holding and cold holding. CDI - Please see below for corrective actions. A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for these types of events. CDI - Provided clean up poster vis email. For more information please visit: http://meck.co/FoodSafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed ALL of paper towel dispensers not functioning at all handsinks. Repair. CDI - Paper towels provided. Compliance visit in 10 days to ensure paper towel dispensers have been repaired.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage patties at 111F and Gravy at 128F. CDI - PIC voluntarily discarded. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut lettuce above 41F at the prep top cooler. CDI - PIC voluntarily discarded. Discussion with the PIC overloading the pans above the load lines.-REPEAT- 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 .

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 red flour and chicken flour containers not labeled. -REPEAT-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies in the chicken prep area. Contact your pest control company to help assist of where the source of flies are coming from and eliminate.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 2 food handlers without hair restraints and one food handler was not properly restrained.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal food pan wet stacked at the warewashing drying rack.

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 exterior of equipment throughout the kitchen, shelving units throughout the facility, and refrigeration gaskets accumulating food debris and residue. Front hot holding service line(not in use) accumulating dust and dead insects. Clean and maintain. -REPEAT-

5-501.16(A) Provide receptacles of sufficient capacity to hold refuse, recyclables, and returnables that accumulate. Observed missing trash receptacle at the beverage station area. Trash was observed accumulating under the counter.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food accumulation and debris on walls and floors under and behind fryers and cookline equipment, all equipment throughout the kitchen, under shelving units, prep line equipment, floor drains. REPEAT- 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed hole under women’s handsink in restroom.

6-301.13 Soap and paper towels shall not be provided at preparation or utility sinks. Observed handsink by warewashing sink without paper towels. CDI - PIC provided paper towels. -REPEAT- 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the front hand sink. CDI - PIC provided during the inspection

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P Observed actively washing, the sanitizer was below all the of the equipment and utensils. CDI - PIC filled up the sanitizing basin during the inspection. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed batter dip above 41F at the breading station. CDI - PIC voluntarily discarded. -REPEAT- 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 .

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 pimento cheese opened and not datemarked, product is kept for longer than 24 hours. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer buckets on prep tables. CDI - PIC relocated buckets.

4-502.11(B) Provide accurately calibrated thermometers. Pf. For more information please visit: http://meck.co/FoodSafety Observed PIC could not find the thermometer. CDI - PIC provided thermometer towards the end of the inspection. -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 red flour and chicken flour containers not labeled. -REPEAT-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 3 food handler without hair restraints.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service containers on the ground and under shelving.

4-501.11 Maintain equipment in good repair. Observed condenser to the walk in cooler (poultry) leaking. Observed some packaged foods stored underneath. CDI - PIC stated that this just happened and that they have a work order to have repaired. Foods were relocated.

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 exterior of equipment throughout the kitchen, shelving units throughout the facility, and refrigeration gaskets accumulating food debris and residue. Clean and maintain. -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 food accumulation and debris on walls and floors under and behind fryers and cookline equipment. -REPEAT-

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink next to warewashing sinks blocked by a trash can. CDI - PIC relocated trash can. 6-301.13 Soap and paper towels shall not be provided at preparation or utility sinks. Observed 3 handsink (warewashing, chicken prep, and front prep) without paper towels. CDI - PIC provided paper towels. -REPEAT-

4-502.11(B) Provide accurately calibrated thermometers. Pf. For more information please visit: http://meck.co/FoodSafety Observed the food thermometer at the facility is not functioning. Provide. Verification visit required to ensure compliance within 10 days.

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 grits not properly labeled.

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 exterior of equipment throughout the kitchen and refrigeration gaskets accumulating food debris and residue. Clean and maintain. -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 food accumulation and debris on walls and floors under and behind fryers and cookline equipment. Observed the walk in freezer floor accumulating debris and residue. -REPEAT- 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed broken cooler stored in the back of the establishment. Remove.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed the paper towel dispensers not functioning at both handsinks near the chicken prep area. Repair. CDI - Paper towels provided. Work order will be placed for repair.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the interior ice machine panel with black residue. CDI - PIC cleaned

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or below. -P Observed pasteurized liquid eggs at the cookline temped at 49F. CDI - voluntarily discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the chicken prep area. Contact your pest control company to help assist of where the source of flies are coming from and eliminate.

4-501.11 Maintain equipment in good repair. Observed on handsink at the chicken prep not working. Ensure this handsink is properly functioning as this is needed from working with raw foods to ready to eat foods. Observed the prep top cooler make station in disrepair, PIC is utilizing ice to keep TCS foods below 41F. Unit shall be repaired.

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 exterior of equipment throughout the kitchen and refrigeration gaskets accumulating food debris and residue. Clean and maintain.

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 food accumulation and debris on walls and floors under and behind equipment.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine lid in need of cleaning.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed food employee taking chicken out of the fryer to be served, two of the larger pieces were below 165F. EHS showed food employee temps and they re-fried them. CDI-Employee used thermometer and checked and they got to 167/170F respectively.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two pieces of grilled chicken below temp in the second hotwell near the prep station. Only food in the station, only HH issue, no points taken today. CDI-PIC voluntarily discarded.

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

3-307.11 Protect food from contamination sources not specifically noted by code. Observed raw chicken in to go Bojangles bags. This is not an approved way to store food due to contamination. PIC said they will not use these bags anymore.

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

4-501.11 Maintain equipment in good repair. Observed 1 handsink not operating, there is several within 50ft. Ice on the flaps in the WIF. Stand up cooler is build-up ice ner the top.

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

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

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine lid in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salads at 47F in the prep unit. PIC explained they were made at 8am and they cool them in the prep unit afterwards. CDI-EHS explained unit is not for cooling it is for cold holding. PIC moved salads to the WIC until they reach 41F. 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 at 47F in the prep unit. Salads were in plastic clamshells, closed. PIC explained they were made at 8am and they cool them in the prep unit afterwards. CDI-EHS explained unit is not for cooling it is for cold holding. PIC moved salads to the WIC until they reach 41F. PIC did not sign due to Covid protocols

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 long hair and no hair restraint. All other employees had hair restraint. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelves for dry goods and dishes with dust and build-up. Needs to remain clean.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer only reaching 100PPM, EHS checked both their test strips and ours. CDI-PIC has called Ecolab and will get them out today to fix.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Obserevd gravy at 130F, PIC explained they keep this item for 2 hrs. They take it from a packet and mix with hot water from a water booster. Water was 189F. CDI-PIC voluntarily discarded gravy and remade. Gravy was 150F in hotwell.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food in cold station by the biscuit HH station not holding food in temp. Pimento cheese, cheese, lettuce tomatoes were all above 41F. Ambient air was 45F and would increase dramatically when door was opened. CDI-PIC moved food that was made this morning to the WIC and has called maitenance.

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 in a reach in at 42/43F. PIC said they were made at 6:30am and placed in unit. CDI-EHS explained salads and other prepped items should return to the WIC before being placed in a holding unit. Salads were allowed to cool in reach in due to the temperature being close to 41F, and would probably cool 1F in 1 hr.

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

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 long hair, and no hair net/covering.

4-501.11 Maintain equipment in good repair. Observed ice building up in a stand up unit.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone on prep counter near the sweet tea urns.

4-501.11 Maintain equipment in good repair. Observed two broken biscuit ovens, flap on freezer door cracked, light out over the oven.

5-205.15 Maintain a plumbing system in good repair. Observed 3-comp sink with a slow leak. PIC explained they have a maintenance call out for it and will be out in 2-4days.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed health policy posted outside of office as well as a health policy booklet, which PIC was able to locate, but PIC could not recall if employees are trained in health policy when hired. Also observed employee unfamiliar with health policy. CDI - PIC was advised on going over the employee health policy with employees more often.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed one handwash sink in kitchen without paper towels. CDI - PIC immediately refilled paper towel dispenser.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two soiled hot holding pans stored as clean. Repeat. CDI - Items were sent for rewashing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pan of green beans and pan of gravy maintaining temperatures of 122F on frontline hot well. CDI - PIC sent items back for reheating.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed chemical bottle of restroom cleaner in kitchen. PIC stated that they use it to wipe down tables in kitchen at the end of the day. CDI - PIC was advised on only using food service-approved sanitizer on food contact surfaces.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several food employees working kitchen without hair restraints.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans wet stacking above 3-compartment sink.

4-501.17 Warewashing Equipment, Cleaning Agents. Manual warewashing equipment must contain a wash solution of soap, detergent, and other cleaning agents. - PF Observed drity dishes stacked high in 'wash' compartment of 3-comp sink. Employee proceeded to wash dirty dishes in 'rinse' compartment with soap and water and immediately place items in the sanitizer-filled 'sanitize' compartment without rinsing off detergent first.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee personal drink stored on middle shelf in WIC. CDI - Item was voluntarily discarded.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - P Observed health policy posted outside the office, but employee that was questioned could not name the symptoms or locate the policy. CDI (corrected during inspection) Instructed PIC (person in charge) to review health policy with all employees.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris on the thermometer and can opener blade. CDI by cleaning both items during inspection. Thermometer should be cleaned before and after each use.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed times not marked on items upon arrival. CDI by marking all tops of the food pans with the discard time. Procedures were in the training manual. Repeat

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some wet stacked pans over the 3 comp sink.

4-602.13 Nonfood Contact Surfaces - C Observed build up inside the cabinet under the fry station, the floor drain under sinks and the floor drain under the lobby fountain drink machine. Also noted some gaskets on two low prep cooler doors had debris in the gooves of the gaskets. Facility has new gaskets on site which will be installed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed steak and chicken bites in hot holding below 135F. See temperature chart for temperature observations. CDI items were voluntarily discarded. PIC stated facility will hot hold less product at one time.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed fries on TPHC not labeled with time removed from temperature control. CDI fries labeled.

4-501.11 Maintain equipment in good repair. Observed several gaskets in need of replacing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces throughout facility collecting food and grease debris.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed one handsink without trash can.

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. -P Observed macaroni and cheese at 120F on stove with the heat source turned off. Per PIC the product had been there for 1 hour. CDI-product reheated as required.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no time written for fries held on TPHC. CDI-time written as required

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths lying around on countertops. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored on the floor.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of utensils stored directly on the floor. CDI-box placed on shelf.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed liquid eggs 49F at the grill station. Ice had melted in the pan under the liquid eggs. CDI (corrected during inspection) Lquid eggs discarded.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one female employee not wearing a hair restraint.