CHICK FIL A #00652 CAROLINAS MEDICAL CENTER

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands but touched the faucet handle with bare hands without barrier and went to prep food. CDI EHS educated employee on hand washing.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed debris in hand washing sink. CDI.. Hand washing sink was cleaned out. REPEAT

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 handle submerged in sugar. CDI.. Handle was removed from sugar.

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 wiping down. Along with shelving.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed visible food debris in hand washing sink. CDI Sink cleaned out. REPEAT

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 chicken cooling down at 7:41am at 1:45pm Grilled chicken was at 51F.. CDI.. Chicken was 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 chicken cooling in plastic pans with tightly fit lids. CDI.. Chicken was 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 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 coolers in need of wiping down, inside and outside. Also observed visible food debris on shelf. 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 facility in need of cleaning throughout. REPEAT

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.Observed debris in hand sink. CDI Item was removed

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed utensils stored as cleaned with visible debris. CDI Items moved to 3 comp sink. 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 .

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 hair restraints.

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 rusted shelving throughout facility

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 equipment 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 facility in need of cleaning throughout .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Prepped salads 44.0 F in low boy prep cooler. CDI- moved to WIC for cooling. Salads dropped to 41.0 F in an hour. 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. Slow drip of concentrated quat sanitizer observed at wall dispenser. Repair. Potential for drip to raise ppm to unsafe level.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: Facility has a blank copy corporate Employee Reporting Agreement that is compliant. A recently signed Employee Reporting Agreement from a recent hire does not reference non-Typhoidal Salmonelliosis. Ensure employees are informed of all required reportable symptoms and illnesses. Return visit within 10 days. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf : Boneless chicken strips for salads and soup found with today’s date of 3/20/25 prep. Chicken was 38.0 F. Employee stated chicken was cooked previous day. Date mark on chicken, or any food requiring date marking must reflect the date of the earliest prep. In this case chicken should have a date mark of 3/19/25, and salads with chicken should have a date mark of 3/19/25 also. CDI- educational discussion with PIC Ashley and employee assembling salads. Chicken dated with previous day date. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P: QAC measured over 800 ppm while in use. Product and test strip indicates 150 - 400 ppm for sanitizing. CDI- sink emptied and refilled with 150 ppm Items previously processed returned to sink for processing.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf: Frozen corn and black bean salsa thawing in stagnant water in prep sink. Water was 53.0 F. CDI- cold water of 57.0 F turned on to run over the food.

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. Soap dispenser at prep area hand sink is malfunctioning. Soap can be dispensed but not always on demand. PIC states order has been placed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observation: EHS observed mac and cheese that was being held in a hot holding unit at 119F. PIC stated item was a commercial reheat that was placed in hot holding approximately 10 minutes before. CDI: PIC instructed food employee to reheat item in the oven to the correct temperature. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observation: EHS observed a spray bottle of cleaner stored on the shelve above the chicken prep station. CDI: PIC removed the spray bottle and educated staff on the proper storage procedure for chemicals.

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 Observation: EHS observed kale salads and chicken wraps that were prepared and cooling in a low boy while tightly covered. Salads were at 48F and the chicken wraps were temped at 54F. CDI: PIC moved the items to the walk-in cooler/walk-in freezer to facilitate rapid cooling. Kale salads and chicken wraps temped at 41F after cooling for 1 hour. REPEAT VIOLATION. 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. Observation: EHS observed that the fry/grill station equipment is in need of cleaning to avoid food build-up.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice machine with black slime and build-up on ice shield.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found salads prepped previous morning with no date marks. CDI- allowed to date with previous day’s date.

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: Salads prepped this morning 50.0 F in reach in cooler behind front counter. Salads were tightly closed. CDI- moved to WIC for rapid chill. 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: commercially bagged mac and cheese thawing in prep sink under running water of 84.0. Temperature of water in thawing pan was 84.0 F also. CDI- ice added to pan and temperature dropped to 56.0 F but soon rose above 80.0 F when ice quickly melted. Mac and cheese by then was thawed for use.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. : No one properly certified on site during inspection. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Found a high percentage of pans stored as clean with food residue still attached. CDI- moved pans back to 3-comp sink for cleaning. 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: Sliced cheese at condiment station 45.0 F. Discard voluntarily and new product brought from 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf: Observed bags of frozen chicken thawing in 3 comp sink in a pan smaller than quantity to be thawed. Thaw frozen foods completely submerged under running water of less than 70.0 F. Methods of thawing changed to compliant.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf .No thermometer available at time of inspection. Return visit required to verify facility has acquired thin probe thermometer within 10 days.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC could not confirm certification as a CFPM. 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: Lettuce at condiment station above 41.0 F. PIC added ice under pan and covered pan. Lettuce dropped to 40.0 F by end of inspection. 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 : grilled chicken in WIC not date marked. Food for feeding homeless not date marked. CDI- food date marked. 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 .

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Employee with fingernail polish and unapproved ring scooping ice from large ice machine, filling ice buckets. CDI- education to wear gloves when working with food with nail polish.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P: QAC measured over 400 ppm while in use. Product and test strip indicates 150 - 400 ppm. CDI- QAC diluted with cold water and ice to lower temperature and lower ppm QAC. Lowered to 400 ppm QAC.

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 : Found prepped commercial mac and cheese pans tightly covered and cooling in low boy reach in. Food was 48.0 F after 3.25 hours. CDI- pans uncovered and moved to WIC to 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Found stacked pans still wet.

4-501.11 Maintain equipment in good repair. One low boy reach in not working. Remove or replace.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 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 is not been labeled, or if the label is incorrect. -P Found two pans of grilled chicken to be added to soup that were not dated. PIC stated chicken was cooked previous day. CDI- discard

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Found stacked pans still wet after previous processing. Previous day.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. : No one properly certified on site during inspection. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Opened box of pre-cooked sausage exposed to environment.

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: Prepped salads in closed clamshells, in prep cooler reach in, dropped 1.0 F in 30 minutes. CDI- salads opened and moved to WIC for cooling. 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. employee working with food with no hair restraint. Employee working with food with device on wrist.

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. Ice scoop with handle laying on ice in ice machine.

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. Box of beverage holders stored on floor.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Dried lettuce on non-food contact surfaces of lettuce chopper.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Opened and exposed sausage in WIC. Uncovered grilled chicken in WIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. : Cutting surfaces of lettuce cutter and tomato cutter with some dried residue attached after cleaning. CDI- sent back to 3-comp sink for immediate cleaning. No escalation of points. 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 .

3-501.15 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: prepped mac and cheese cooling 1.0 F per hour while tightly covered, in dense volume and stacked. CDI- uncovered and placed in functioning freezer. 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 .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Found several pans used for holding mac and cheese that had dried residue attached after cleaning and storage as clean. CDI- moved pans back to 3-comp sink for cleaning. 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 . Ice cream base in hoppers of ice cream machine 45.0 F. Call made to tech for evaluation. 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 .

3-501.15  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: House processed lettuce in deep containers did not fall in temperature in 45 minutes of cooling. CDI- contents of pans stirred / tossed, then laid out into shallow pans to continue cooling. 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 .

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P: Observed ware washing sink with soiled utensils in left bay and sanitizing solution in right bay. Center bay being used to thaw Mac and cheese. CDI- Mac and cheese moved to prep sink for thawing.

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 employee wash hands and then dry with a dry wash cloth that he repeatedly used. CDI-PIC had employee rewash hands and employee used a single use paper towel.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Did not observe paper towels at hand sink near cook station. CDI-PIC provided paper towels at hand sink.

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 salads prepped from the previous day without date markings. EHS encouraged PIC to store prepared salads on a tray and date mark the tray. -CDI discussed placing salads on the tray and date marking tray. 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 RTE chopped chicken for soup and grilled chicken in the walk in cooler dated past 7 days. CDI-PIC discarded chopped salad and grilled chicken from 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 chopped lettuce in tightly covered container temped at 55F in walk in cooler. CDI-PIC removed lid from Lettuce container. Lettuce cooled to 45F within forty minutes during inspection. -REPEAT-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: tomato slicer with food debris attached. Slicer stored as clean on clean side drain board of 3-comp sink. CDI- returned to cleaning process.

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: chopped chicken cooked today was found in tightly covered containers in reach-in portion of salad prep cooler. Chicken was 48F. CDI- chicken placed on sheet trays and placed in freezer. cooled to 35f during inspection.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P: Found prepped tomatoes that were 44 F, just past the 4 hour parameter for ambient cooling to 41F. CDI- discussion with PIC and allowed to vent and place in freezer for quick cool down.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Wraps, cut greens, cheese being held above 41F in holding units. CDI- wraps and greens moved to freezer for rapid chill.

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: Found cooling shredded chicken in dense volume and tightly covered in walk-in and reach-in unit. CDI- PIC had employee spread chicken out on sheet trays and place in freezer for chilling. Tomatoes cooling from ambient prep tightly covered and tightly stacked in walk-in. See #18 above.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several sheet pans soiled with food waste stored as clean above 3-vat sink. CDI: PIC sent items to be washed and sanitized.

7-201.11 Store toxic materials to avoid contamination. -P Observed spray bottle of degreaser stored on shelf above chicken and egg/sausage hot hold units. CDI: PIC relocated chemical to approved location.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wiping cloths throughout facility stored on shelves and prep surfaces. CDI: PIC and food employees voluntarily discarded wiping cloths and replaced with new.

4-501.11 Maintain equipment in good repair. Observed torn gasket on hash brown reach-in cooler.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF: Random employee not sure of reportable illnesses and symptoms. CDI- education, located posted policy.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Drink with screw top stored on counter at sandwich condiment station. CDI- re-located drink to proper storage location.

2-301.14 Wash hands after activities that contaminate them. -P: Gloved employee handling condiments used gloved hand to dip thermometer in sanitizer bucket, with some splashing, then returned to food handling station with no glove change or hand wash. CDI- stopped employee and asked to hand wash and change gloves.

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: grilled chicken cooled from overnight was still 42F during inspection. CDI- voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Chicken at breading station above 41F. Tomatoes and lettuce at condiment station above 41F. CDI- all voluntarily discarded.

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: grilled chicken cooled from overnight did not reach 41F in 6 hours. Chicken was stacked and covered in container. CDI- education.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Boxes of single service items on floor.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C: Raw chicken thawing cabinets with some interior buildup.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed gloved employee enter walk in cooler return to work station with chopped lettuce and proceed to handle salads with contaminated glvoes. CDI employee voluntary discarded food. Discussion with employee and PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes, and American cheese in prep top at sandwhich station between 43 and 45F. Chicken wraps and salads in the reach in holding between 43 adn 46F. CDI all items were moved to the walk in cooler to rapidly cool.

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 shredded chicken with dated as 09/17. Employee stated the chicken was made yesterday and shredded today. CDI - the date on shredded chicken was changed to 09/16.

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 serveral salads, and chicken wraps in plastic containers and placed in reach in coolers before being properly cooled to 41F. CDI PIC moved salads and chicken wraps into the walk in freezer and uncovered both items.

3-501.14 Cooling - P Observed lettuce prepared at ambient temperature that was being cooled in a plastic container with a lid on. PIC opened containers to properly cool foods. Fifty three minutes later food had cooled 4 F. CDI- lettuce spread out on metal tray in walk-in cooler.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one chicken breast filet below 135 for hot holding, item was later going to be used for soup. CDI-PIC discarded

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items in walk-in cooler above 41 degrees. Refer to temperature chart. Observed egg whites above 41F at grill. CDI-PIC was allowed to properly cool food

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:Large lexans filled with recently processed lettuce and covered in cooling process. Temperature of cooling lettuce dropped 4 F in 50 minutes. CDI-lettuce spread out on metal sheet pan in walk-in.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Found some bits of tomato peel on tomato slicer stored clean. CDI- taken back to cleaning process.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found raw chicken in raw station 60 F. Found lettuce in salad prep unit 53F. Found prepped salads in small holding unit 51F. Found other items between 42-45F. Refer to temperature chart.CDI- all items above 45 F moved to walk-in for cooling.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Found box of salad clamshells on floor. Box of beverage cups on floor.

4-501.11 Maintain equipment in good repair. Door gasket of one small reach-in unit split, across from pass-thru window.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Door handles of raw chicken closets soiled. Lid of one ice bin at front counter soiled. Interiors of chicken closets soiled. Shelves in walk-in with build-up.

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 placed directly into prep top make unit after washing, with no cooling step. Lettuce was 68 F, cold air not circulating around product. Observed prepped salads placed into reach-in units after assembly, tightly covered, with no cooling step. Cold air was not circulating around the food. CDI- food placed in walk-in coolers to chill rapidly.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed soiled interior of thawing cabinets for raw chicken.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored on surface next to breading table. Observed employee food (water melon) in prep cooler with retail food.

2-301.14 Wash hands after activities that contaminate them.-P: Observed employee report for shift and go to work without hand wash. CDI-PIC noticed and directed to wash. 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 employee re-contaminate hands after washing. CDI-PIC directed to wash again and discussion on proper procedure.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Plastic pitcher found in handsink at chicken breading station.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found nuggets and grilled filets holding below 135 F. Refer to temperature chart above. CDI- both items voluntarily discarded by PIC.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed interiors of thawing cabinets significantly soiled. PIC stated cleaning is performed every two days. Increase frequency to reduce build-up.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled equipement/utensils stored as clean - food processor slicing blade, food processor shredder blade, scoop. CDI - returned to be washed, rinsed, sanitized.

7-201.11 Store toxic materials to avoid contamination. -P Observed spray bottle of sanitizer hanging on shelf directly above food prep table behind breading station. CDI - PIC moved sanitizer to shelf below table.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one fruit fly in office.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observde a few wet nested pans.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed thawing cabinets heavily soiled with spills of chicken juice. Had PIC look up cleaning frequency and cleaning procedure for thawing cabinets. She found that cabinets should be cleaned and sanitized daily rather than weekly, as she was doing. Also saw some food crumbs left on non-food contact surfaces of soft serve machine.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed lights in one fixture had the plastic tube on but were missing the end caps.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed three pans of raw chicken stored in both top and base of breading cabinet. Chicken measured 46F to 50F. Other items in same cooler measured 40F and below. PIC asked employee why - employee answered that chicken had been sitting out of cooler for a short time. CDI - chicken was placed back into base of cooler for rapid rechilling and PIC asked employee to not leave chicken out for any length of time in the future.

|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 drain for warewashing sink needs better cleaning. Obvious build up visible on sides of drain.