CHICK-FIL-A WHITEHALL COMMONS #0753

*REPEAT* 4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. *Observed - One Stack of wet plastic containers stored clean on clean dish rack. *CDI - PIC stored containers in self draining position.

*REPEAT* 4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. *Observed - Multiple wet stacked containers stored clean on clean dish rack.

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 - Tiles missing on front edge of can wash. *Observed - Metal baseboard cover separated from wall left of WIC Door. Please repair to make surfaces smooth and easily cleanable.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- *Observed - No paper towels available in men’s Restroom. *CDI - PIC provided paper towels.

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 directly on the floor. *CDI - PIC removed bucket from floor and placed it onto shelf.

*REPEAT* 4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. *Observed - Metal containers wet stacked stored clean on clean dish rack. *CDI - PIC pyramid stacked containers to allow proper air drying.

4-501.11 Maintain equipment in good repair. *Observed - Gasket tearing on Single Door RIF. *Observed - Handsink not operating. PIC stated sensor batteries died this morning. *CDI - Employee replaced batteries.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf - Observed dirty pan sitting on top of handsink near breading station. Ensure hand washing sinks are only used for handwashing. CDI- pan moved.

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 container of sugar with no label. CDI- sugar labeled.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of cleaned dishes in the cleaned dish area. Repeat

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed an incomplete employee health policy in the facility during inspection. CDI. PIC was provided a new one and education also provided on the changes made from the older one. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towel at one of the hand sinks during inspection. CDI. PIC replaced.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed sausages at 129F temp in the prep line. CDI. PIC voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed in use sugar scoop stored with handle touching the sugar. CDI. PIC removed.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of cleaned dishes in the cleaned dish area. CDI. PIC removed the stacking. 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 two food containers with stickers and stick residue still attached stored clean above 3-comp-sink. CDI - PIC moved. Repeat ****improvement from last time.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed a few employees donning two gloves at a time instead of one while working with food.. CDI -PIC instructed employees to remove gloves and rewash hands.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed two columns of metal/plastic containers on shelf stacked wet. CDI - PIC separated containers to promote drying.

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 a few boxes of single service items stored on the floor. CDI - PIC moved boxes off the 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. Observed two food containers and two beverage pitchers with stickers and stick residue still attached stored clean above 3-comp-sink. CDI - PIC moved items to 3-comp-sink.

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 food employee use barehands to grab piece of lettuce that fell out of container on to prep sink and place back into lettuce container. CDI-EHS spoke with PIC and food employee and lettuce was voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed facility using ice bath that was filled with just ice and only contacted bottom of containers in ice bath for cut lettuce and sliced Colby cheese above 41F. PIC stated items were recently changed out and have only been in ice for less than 30 minutes. EHS spoke with PIC about storing food in temperature controlled areas or to use time to control foods. CDI-PIC moved items to WIC to cool. 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 .

4-501.16 (A) Do not use a warewashing sink for handwashing. Observed food employee briefly rinse off hands at 3 compartment sink. EHS spoke with PIC and provided education for food employee.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed two employees perform less than 20 second hand wash. CDI- PIC made employees rewash their hands and educated on how long to wash. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers on shelf stacked wet. CDI - PIC separated containers to promote drying.

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 spills and debris in bottom of most reach in coolers. Gaskets also have buildup of debris. Clean. 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 spills and food debris in most cabinets in front of house area and observed accumulated debris on walls and floors throughout kitchen. Clean. REPEAT

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee wipe nose and adjust glasses with gloved hands. EHS made PIC aware and employee was told to change gloves and wash hands before returning back to work. Also observed another employee drop packed food item on the floor grab it with gloved hands. EHS had employee discard gloves and wash hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken batter ( made w/milk and eggs)at 44F CDI..PIC made new batter-38F Also observed lettuce, tomatoes and cheese temping above 41 CDI..PIC moved items to 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed fruit wash being stored with degreaser and window cleaner. CDI PIC moved fruit wash Fruit wash and degreaser are very similar in color

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 spills, debris inside RIC up front

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 cabinets upfront in need of cleaning.

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 open can of Red Bull by To go containers. CDI PIC moved items to designed employee area.

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 multiple salt/seasoning containers with no label.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes stacked wet. CDI - Dishes were moved to be drained properly.

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 chicken salads made this morning in drive thru reach in at 45-46F. Observed tomatoes on prep line at 46F. Tomatoes were pulled out of WIC an hour ago. CDI PIC put salads and tomatoes in WIC. EHS educated PIC on cooling premade salads and tomatoes before putting in reach in and prep top.

4-501.11 Maintain equipment in good repair. Observed walk in freezer not working. Director and manager present during inspection. Food being moved to WIC. Facility is having a portable freezer delivered today.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids to dumpster off hinges and door to recycle bin open. CDI PIC closed door and lids.

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 several dishes stored as clean with food debris. CDI: dishes moved to the 3 comp sink to be w/r/s. -1.5-

5-205.15 Maintain a plumbing system in good repair. Observed pipes under the 3 comp sink leaking water. Recommend to repair. -0-

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a wet wiping cloth of prep surface of salad prep station. Ensure wet wiping cloths are maintained in sanitizer between uses.

2-102.12 (A) Certified Food Protection Manager. No CPFM on site during inspection.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed back HS where the raw chicken is, blocked by a large trashcan. CDI-PIC exchanged trash cans and got a smaller one that does not impede HS use. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no PT at the front HS. CDI-PIC said they were missing the key, set a roll of paper towels next to it.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce over RTE lettuce and tomatoes. CDI-PIC out unwashed on the bottom and knew that there was a difference. No points deducted today-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed reach in 1-at the front near the milk machine, holding milk at 44-46F. PIC said they had been there since last night. CDI-PIC voluntarily discarded milk and put the refills in the other reach in that was holding temp

4-203.12 Temperature Measuring Devices, Ambient Air and Water - Accuracy. Observed no high temp dish machine thermometer for the dishwasher. No points taken today, points will be deducted at next inspection.

4-501.11 Maintain equipment in good repair. Observed 4 dented shelves throughout facility.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed a container of syrup that had busted in the back-needs to be cleaned. Inside of prep units with food debris. Handles on the stand up cooler, near the raw chicken station, had dry crust build-up. The lid above the interior of the Ice machine had black build-up.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed in crevices of gaskets on salad prep unit and door faces both interior and exterior of thawing cabinets.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dish machine using heat as a sanitizer not reaching proper temperature see chart above . CDI facility to sanitize in three compartment sink until machine can be repaired. 10 day verification required.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lettuce in walk in cooler cooling covered with plastic at insufficient rate to meet cooling parameters. CDI plastic removed and proper cooling achieved.

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 debris on wall in salad prep area. 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 broken floor tile in rear kitchen area and hold in wall above three compartment sink . -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 on reach in thaw cabinets in rear kitchen.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed kale and chicken thawing in plastic containers tightly covered. CDI opened containers and proper cooling achieved. Kale temperature dropped to 46 which was a rate of .2 chicken dropped to 41.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris in bottom of low boy cooler on cook line .

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors in need of repair.

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. Observed multiple employee turn the faucet off after washing hands without a clean barrier. Ensure to use a clean barrier such as a paper towel when washing hands. CDI EHS educated staff on proper handwashing. 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 handle raw chicken with gloved hands and proceeded to handle box of clean gloves with contaminated gloved hands without handwashing. CDI PIC educated employee on proper handwashing and employee washed hands properly.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee handle raw chicken and donning new gloves to wear over contaminated gloves without discarding gloves after handling raw chicken. CDI employee discarded gloves and wash hands properly.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed employee place metal container that previously held raw chicken in the mop sink. Ensure to place all equipment and utensils used for TCS foods at 3 comp sink to be washed, rinsed, and sanitized properly. CDI PIC placed metal container at 3 comp sink to be washed properly.

3-501.13 Use approved thawing methods. Observed container of frozen corn thawing on the counter. Observed 4 bags of frozen soup thawing in standing water at 3 comp sink. CDI EHS discussed proper cooling methods and PIC removed items and placed into walk in cooler to thaw properly.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed QUAT sanitizer bucket stored on the floor. CDI PIC removed sanitizer bucket off the floor.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Pickles uncovered/unprotected from physical contaminants. Keep covered.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Cut tomatos were recored at 57F at 2:20. PIC stated they were cut at 10AM, thus failing cooling parameters. CDI- Discarded.

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: Two large bowls of cut tomatos tightly wrapped in silan wrap failed cooling. Also observed tray of overstacked chicken in silan wrap cooling. CDI- Chicken re-located to sheet trays for proper cooling. 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 drink stored on shelf. CDI- Moved to segregated area.

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. Observe an employee discard gloves and wash hands at raw chicken handwash station and turn faucet off without the use of a barrier. Assure employees use paper towel when turning faucets off, especially at raw chicken sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Cheese and chicken recorded above 45F (see chart). Cheese appeared to be overstacked and chicken appeared to be left out. CDI- Discarded.

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 cooling with tight-fitting lids on. CDI- Lids removed. When cooling any prepped food, remove lids/wraps, etc to allow air in product. REPEAT.

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. Front reach in gaskets in need of cleaning as well as exterior of some pans with brown residue. 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 phone stored near hot holding of chicken. Keep personal items in designates area.

2-301.14 (G). Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and when switching between working with raw food and working with ready-to-eat food. P- Observed food employee handle raw chicken and change gloves before taking cooked sausage from the grill without a hand wash in between. -2pts-

3-304.11. Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized. P- Observed tray of mini biscuits sitting directly on top of chicken nuggets. CDI- Tray was removed. -0pts-

3-501.15 (A). Cooling shall be accomplished in accordance with the time and temperature by using on or more of the following methods based the type of food being cooled: separating the food into smaller or thinner portions, adding ice as an ingredient or other effective methods. PF- Observed lettuce in salad prep flip top at 48F, stacked too high. CDI- Employee had half of lettuce removed to get product below fill line. Observed chicken breasts that were going to be cooled for chicken salad that were sitting on prep line in plastic container. Spoke with PIC about using an ice bath to facilitate cooling. CDI- Placed in walk-in to cool. -0pts-

4-501.11. Equipment shall be maintained in a state of repair and condition. - Observed reach-in door being held together by tape and salad prep area. PIC stated that a replacement had been ordered and not yet arrived. -0pts-

4-601.11 (C). Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. - Observed several gaskets throughout facility with food debris in them. Needs to be cleaned. Observed raw chicken thawing cooler with food debris in the bottom of unit, as wells as shelving. Needs to be cleaned. Observed black build-up on ice cream machine. Needs to be cleaned. -0.5pts-

5-501.113. Receptacles and waste handling units for refuse, recyclables, and returnables, shall be kept covered with tight-fitting lids or doors if kept outside the food establishment. - Observed door open on dumpster. Needs to remain closed. -0pts-