CHICK-FIL-A RIVERGATE PARKWAY #1852

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 - Flour, Grease and Chicken build up on floor around breading station and fryers.

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. One personal drink stored on counter near mixer. CDI - Relocated to back office.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P salads in reach in cooler recorded at 42F. CDI - Cooled down in WIC. Confirmed salad dropped to 41F in 40 minutes. 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 .

4-601.11(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. Gaskets, interior of coolers near drive through station in need of cleaning.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two houseflies in food prep area. Control insects to prevent infestation. Establishment has licensed pest control service. -0 points-

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 behind and underneath fryers in prep area. Observed pooling food residues under raw chicken thawing cabinets. Recommend higher frequency and more thorough cleaning. -0.5 points-

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 two containers of shredded grilled chicken used for soups that were bagged in plastic and slowly cooling in lowboy under soup unit that was prepped at 10:08 AM. CDI-PIC moved opened bags of chicken and spread it thin on pan in WIC to rapidly cool to avoid going over the 4 hour cooling mark. Chicken reached 37F-41F. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of raw chicken taken out of the WIF and stored on the ground while food handlers were opening boxes and setting bags of chicken to RIC to thaw. PIC educated food handlers and placed unopened boxes on a moveable cart.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed sticker residue on the outside of multiple, large metal pans and moderate build up on shelving inside reach in cooler next to breading station. REPEAT.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy food buildup on metal grates inside RIC next to breading station.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster without drain plug. PIC stated that facility had dumpster recently replaced. 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 small hole above door frame near dry storage and small dent above the baseboard across from WIC. PIC stated work order for the dent has been placed prior to inspection and that facility can only get similar type items fixed when numerous items are in need to repair.

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 prepped lettuce from 8:30 am 3/26 in lowboy and WIC and Mac and cheese prepped at 7:30 pm 3/25 in lowboy above 41F. Per PIC, lettuce gets washed, spun, and prepped into metal container to cool in WIC to finish cooling and Mac and cheese thaws in WIC, then gets prepped into container to cool back down in WIC before items are moved to lowboys. 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 .

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 lettuce and Mac and cheese in covered containers that did not reach 41F within 4 hours of being prepped. CDI-PIC voluntarily discarded items. EHS spoke with PIC about leaving all prepped TCS foods including shredded cheese, Mac and cheese, lettuce, and the shredded chicken unvented in the WIC after being prepped to allow for the maximum transfer of heat after being prepped. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed one knife used for cutting wraps stored between the lettuce container and the inside wall of the prep top.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed establishment without quat test strips during inspection. EHS tested 3 compartment quat sanitizer with their test stripes and got a concentration of 400 ppm. VR within 10 days to check for establishments test strips.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P. Observed 3 compartment sink drains below the flood level rim of floor drain. VR with 3 days to check status of air gap clearance above drain.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed multiple bags of trash in dumpster enclosure area. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster without drain plug.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed box sanitizing chemicals in chemical storage rack stored above disposable gloves used for food preparation. CDI-PIC corrected storage order.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flying insects during inspection. Back door was open upon arrival, but facility has a working fly fan at back door.

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

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed no max/min thermometer for high temperature dishmachine. PIC stated that store would order a dish plate thermometer. EHS verified hot water temperature and got reading of 161F. VR within 10 days for thermometer. 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 RIF by hot holding equipment with slight tear on the gasket corner. PIC stated a work order for this was submitted prior to inspection. Observed small rip in the lower part of the wall across from the WIC towards the office area. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on the ceiling tiles above drive thru area of kitchen and on ceiling tiles near WIC and 3 comp sink. Observed minor dust build up in fan vents inside WIC. Repeat

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed bread cart limiting access to hand sink. CDI PIC moved bread cart

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 wraps cooling in WIC with lids tightly on Observed temp at 51F @845 temp 50 at 1003. Had PIC remove lids so wraps can cool. CDI 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of frozen food in freezer. Please get boxes off the floor

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no Max/Min thermometer.

5-205.15 Maintain a plumbing system in good repair. Observed soda machine leaking. PIC put a work order in for the leaking machine

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 in front of store the cabinets are in need of cleaning, debris behind trash cans and debris found in cabinets.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed several drinks throughout the restaurant. Need to have a designated area for drinks.

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 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 . Observed two containers of shredded spicy chicken in WIC past discard date and time. CDI - PIC disposed of items.

4-502.13 (B) Single-use and single-service articles cannot be reused. Observed bulk milk dispenser tube too long and cut straight across. The bulk milk dispensing tube shall be cut on the diagonal leaving no more than one inch protruding from the chilled dispensing head.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris in the bottom of thawing cabinets and debris on outside of doors. - 0.5 - REPEAT

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Employee had raw chicken gloves on, discarded gloves and proceeded to don clear gloves on. CDI - PIC noticed and stopped employee and directed him to wash 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 . Burritos cooling in WIC tightly wrapped. CDI - Moved to WIF for faster cooling. REPEAT. When cooling burritos, cool open and unwrapped or cool in WIF.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. One wet cloth stored on table and not in sanitizer. Keep in sanitizer buckets. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of metal bins and red trays.

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. Non-food contact surfaces in need of cleaning; exterior of euipment, door handles, shelves, bottom of coolers, etc.

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 hand sink in breading station. CDI PIC moved trash can. -1

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed dirty pan with utensils stored as clean with food debris on them. CDI PIC moved pan and utensils to sink to be washed. Observed trays and shake utensils with stickers on them. CDI PIC moved trays and utensils to sink to be washed - 1.5

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 large covered pan of chopped romaine lettuce cooling in WIC at 57F @ 10:18 and 58F @ 10:46. CDI PIC moved half of lettuce to another pan and stored both uncovered on the top shelf in WIC. -0

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a bucket of pickles and three buckets of oil used for grills on the floor. -0

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth in salad prep area not being stored in sanitizer. -0

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on handles to reach in coolers. - .5

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed facility’s employee health policy no specifying salmonella typhoidal and salmonella non-typhoidal for reportable food borne illnesses. The policy does provide information on when to exclude and employee with the associated symptoms. CDI - EHS provided new manager with educational poster to PIC in both English and Spanish. -0 points

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 PIC unable to locate procedures for cleaning vomit/diarrhea events. CDI - EHS provided new manager with sample written procedures and educational posters both in English and Spanish. -0 points

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. 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 kale salad cooling at 0.076 rate in small RIC near salad station. See temperature chart. CDI - PIC placed salads in WIC to cool quickly. EHS discussed using WIC to cool sales prior to placing in small RIC with PIC. -1.5 points

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed kale salads prepared 6/6/22 and holding above 41F in small RIC near salad station. CDI - PIC voluntarily discarded salads. -1.5 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. -C Observed small bowl used as scoop in shredded chicken container at salad prep top. CDI - PIC removed bowl and replaced with scoop w/ handle. -0 points

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed max/min thermometer for testing sanitizing temperatures in need of a replacement battery. A VR is required no later than 06/17/2022 to verify thermometer is functional for use in the high temp dish machine.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -C Observed large plastic containers wet nested and stored clean above 3-comp sink. CDI - PIC separated containers and allowed to air dry. REPEAT -1 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. -C Observed dust buildup behind monitors in kitchen area. increase frequency of cleaning. -0.5 points

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored above food prep station during food prep. CDI- drinks were removed.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed lemons stored above washed and cut lettuce in walk-in cooler. CDI- lemons were placed on the bottom shelf.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed containers that were stacked and had food debris on them. CDI- containers were placed at 3-comp sink to be cleaned.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were stacked wet. CDI- containers were separated and allowed to air dry. REPEAT (full points).

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

4-602.13 Nonfood Contact Surfaces - C Observed bottoms of chicken thawing cabinets 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 debris on walls at chicken breading stations .

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice dumped in handwash at breading station. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in rear two handwashes . CDI paper towels installed. Repeat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area. Repeat violation.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of food debris on floors of reach in equipment. -0 points-

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at front handwash at time of inspection. CDI soap placed at hand wash . 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at front hand sink or dish area handsink. CDI paper towels installed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

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 prepped salads cooling in lowboy at insufficient rate to meet cooling parameters. CDI moved to walk in cooler and proper cooling was achieved.

4-501.11 Maintain equipment in good repair. Observed sink leaking from sanitizer compartment .

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed faces of equipment at chicken breading station in need of cleaning due to buildup of debris.

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 black mold at three compartment sink at caulk interface.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken breast and milk wash at breading station at greater than 41 degrees. CDI both products cooled by end of inspection ( see chart above)

4-501.11 Maintain equipment in good repair. Observed gasket on prep unit and front two low boys in need of replacement. -0 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup of food debris in bottoms of breading stations and faces of 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 wall behind 3 comp sink in need of cleaning due to black buildup on FRP board.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Observed employees unable to identify the 5 reportable symptoms and foodborne illnesses. Establishment did not have EHP flyers posted. CDI EHS educated employees on the reportable symptoms and foodborne illnesses and provided EHP flyers.

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 employees washing hands for less than 15 seconds, and turning the faucet off without a clean barrier. Ensure to follow proper handwashing procedures. CDI EHS educated employees on proper handwashing and employees rewashed hands. Repeat violation. 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee handling raw chicken with gloved hands, discard gloves, and continue to touch various handles of equipment without washing hands. CDI PIC had employee wash hands properly and donned gloves.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee cutting tomatoes with bare hands. Ensure no bare-hand contact is allowed for ready-to-eat food. CDI EHS educated employee on glove-use and employee voluntarily discarded cut tomatoes, washed hands, and donned gloves.

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 covered containers of cut tomatoes cooling in the walk in cooler. Ensure to follow proper cooling methods for ambient cooling. CDI PIC removed plastic cover to allow proper cooling.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bucket of pickles stored on the floor of the prep area. Observed several boxes (oils, raw chicken, etc.) stored on the floor throughout the facility. PIC stated that they had a delivery early morning. Ensure to put delivery in proper locations as soon as possible. CDI PIC removed raw chicken and pickles off the floor.

3-302.15 Wash fruits and vegetables prior to use. Observed washed tomatoes stored in cardboard box where tomatoes where from originally. Ensure to store washed vegetables and fruits in a clean container after washing them to prevent contamination.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep cuts and stains. Ensure to resurface or replace.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-food contact surfaces (handles of equipment, gaskets, exterior of equipment, etc.) with debris build up. Ensure to increase cleaning frequency. Repeat violation.

2-301.12 (B) Food employees shall rub their hands together vigorously for at least 10 to 15 seconds to clean their hands and exposed portions of their arms. -P Observed food employee washing hands for less than 15 seconds. CDI- Instructed employee on proper handwashing procedure and a rewash was done. (C) To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barriers when touching surfaces on a handwashing sink. Observed same food employee turn off faucet with bare hands. CDI- A rewash was done.

5-205.11 A handwashing sink may not be used for purposes other than handwashing. On cook line observed dry wiping cloth being stored on handsink. CDI- Wiping cloth was removed. 6-301.12 Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual disposable towels. -Pf Observed no paper towels at handsink beside salad prep cooler. CDI- Paper towels were provided.

3-302.11 (A) Food shall be protected from cross contamination by: (8) Separating fruits and vegetables before they are washed from Ready-To-Eat Food. -P Observed cartoons of unwashed strawberries being stored over pans of cooked chicken. CDI- Storage order was rearranged. 3-304.15 (A) If used, single-use gloves shall be used for only one task such as working with raw animal food, used for no other purpose, and discarded when interruptions occur in operation. -P PIC stated that yellow gloves are used strictly for raw chicken breading station. Observed food employee in and out of coolers and picking up boxes with yellow gloves on, although they were not actively seen breading raw chicken. CDI- PIC spoke with food employee about the policy on where the yellow gloves are strictly supposed to be used.

4-601.11 (A) Equipment Food-Contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sauce bottles with liquid still inside, and metal pieces of equipment used to drain tomatoes, with food debris. All items were being stored as clean. PIC stated sauce bottles are no longer being used. If stored with other clean items, must keep equipment clean even when not in use. CDI- Items were removed for rewashing. *Points not escalated because of improvement from last inspection*

3-403.11 (C) Ready-To-Eat food commercially processed shall be heated to a temperature of at least 135F for hot holding. -P Observed sausage pattys reheated to a temperature range of 114-140F. Sausage pattys need to be temped when taking off the grill. CDI- Sausages were reheated to 186F.

3-501.16 (A) Except during preparation, cooking, or cooling, or when time is used as the public health control, potentially hazardous food shall be maintained: (2) (A) At 45F or below. -P In flip top unit observed tomatoes with temperatures ranging from 43-47F. The top layer of the tomatoes were at a higher temperature than the bottom. Tomatoes were sliced this morning and immediately placed in flip top unit. Instructed PIC that flip top units are intended to cold hold items not cool, and once items are prepared they need to be placed in walk in cooler to properly cool. CDI- Top layer was removed and placed in walk in cooler. Also observed raw chicken sitting on top of breading station at 47F. Food employee stated that chicken had been sitting out for 15 minutes. CDI- Chicken was moved to walk in cooler to cool back down before placing in reach in.

3-501.17 (A) Ready-To-Eat Potentially Hazardous food prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food on the premises shall be consumed, sold, or discarded. -Pf Observed grilled chicken, and chicken nuggets cooked last night with no date mark. PIC stated that chicken is used for salads that will be held overnight. Also observed a bag of spring mix, opened yesterday not date marked. CDI- Chicken and bag of spinach was date marked.

4-901.11 After cleaning and sanitizing, equipment and utensils: (A) Shall be air dried. Observed metal containers wet nesting. Advised PIC to pyramid stack metal containers when drying.

4-903.11 (A) Single-Use Articles shall be stored: (3) At least 6 inches above the floor. Observed lids for bowls being stored on floor. Boxes also had chicken juice on them. CDI- Boxes were removed off floor.

4-501.11 (A) Equipment shall be maintained in a state of repair. Observed split gaskets inside several reach in coolers. Gaskets need to be replaced.

4-601.11 (C) Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Facility is in need of general cleaning in areas such as exterior of equipment, crevices of gaskets and bottoms of chicken coolers. REPEAT.

2-401.11(A) An employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food, equipment, utensils, linens, single-use artices, or other items can not result. Personal drink stored on high shelf. Drink fell off shelf and spilled onto floor during inspection. CDI- Cleaned.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Container of eggs and strawberries in reach in cooler uncovered. Keep all foods covered.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Metal pans in storage area had dry food debris in interior. CDI- Taken to sink to be cleaned. 4-602.11C Equipment Food Contact surfaces and utensils shall be cleaned at least every 4 hours when used with Time/Temperature Control for Safety (TCS) Food.-P Employee stated slicer for cooked chicken at front is cleaned at the end of every day. Because slicer is coming in contact with TCS chicken, slicer MUST be cleaned (washed/rinsed/sanitized) every FOUR hours. CDI- Facility will implement.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Improper cooling methods observed for prepped kale and cooked chicken. Kale was in container with tight-fitting lid in reach in cooler, chicken was overstacked on a tray and wrapped in silan wrap. CDI- Chicken unwrapped and portioned out into two trays to continue proper cooling. Kale was taken to WIF for rapid cooling (cooled to 38F). This is facility's 3rd inspection with a cooling method violation. Facility must implement proper cooling methods for cooked and prepped products. REPEAT

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Lots of single service cups stored in a manner not protected of contamination. Keep in sleeves.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Facility in need of general cleaning in areas such as exterior of eqiupment, crevices of gaskets, shelves, bottom of coolers, floors, walls, etc. REPEAT.

5-202.12 Provide at least 100F water at handsinks.-Pf Handsink near lemon machine, men's and women's handsink did not reach 100F. VR.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed prepped salads sitting in reach in cooler cooling with lids on. Also observed an employee prepp wraps, cover with tight fitting lids, and place in reach in cooler (see chart). CDI- Products uncovered and brought to WIF and WIC to cool down. When cooling prepped food, uncover food and place in either WIF or WIC to allow food to cool down to 45F before placing cover on and transferring to prep coolers.

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed boxes of food stored on ground. Keep off ground.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Facility in need of general cleaning in areas such as exterior of eqiupment, crevices of gaskets, shelves, bottom of coolers, floors, walls, etc. REPEAT.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Personal coffee cup stored on prep table. Keep personal drinks segregated.

2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. One employee in front washed hands and turned faucet off without using a barrier. Use a paper towel barrier to avoid touching faucet and re-contaminating hands.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed lettuce cooling in a large tub. CDI- Lettuce was portioned out in shallow portions and placed in WIC with no cover to facilitate cooling.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Facility in need of general cleaning in areas such as exterior of eqiupment, crevices of gaskets, shelves, bottom of coolers, etc.