KFC #E320068

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed sealant missing from hand sink. 4-501.11 Maintain equipment in good repair. Observed ice build up in WIF

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed non-food contact surfaces throughout facility with food residue accumulation. Observed underside of drink machine at nozzles with build up and residue. Observed ice build up in WIF. Clean with more frequency.

5-205.15 Maintain a plumbing system in good repair. EHS observed leaking at prep sink and at back hand sink near three comp sink. PIC stated maintenance they would contact maintenance. Repeat

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sink by three comp sink. CDI replaced soap

4-501.11 Maintain equipment in good repair. Observed RIC not in use and not functioning. Repair or replace. Repeat

5-205.15 Maintain a plumbing system in good repair. EHS observed leaking at prep sink and at back hand sink near three comp sink. PIC stated maintenance they would contact maintenance. Repaired leak from last inspection. Repeat no escalation in points because items were repaired from last inspection.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door open on one dumpster 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed plug missing on cardboard dumpster.

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 puddling water near chicken breading station. Remove water from floor. Slight ice build up on floor of WIF.

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 employee food station on table with single use items stored on shelf below. Move personal items to different area or cover and protect single use items below.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a decent amount of dishes being stored clean over the three compartment sink, that had food debris and residue. CDI. PIC put all of the dishes in the three compartment sink area to be be washed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

4-501.11 Maintain equipment in good repair. Observed fryer and RIC not in use and not functioning. Repair or replace.

5-205.15 Maintain a plumbing system in good repair. EHS observed leaking at back-most mopsink. PIC stated maintenance had been requested but has not been out yet.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. EHS observed significant ice buildup on floors and shelving of the Walk-In Freezer.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled chicken in front hot hold cabinet below 135F. All other items in unit were at or above 135F. CDI - PIC placed items to be reheated. - 1.5 - REPEAT Points not escalated as this was first repeat and quantity of items out of 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 .

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: Facility has posted updated Employee Health Poster with sign off sheet for employees. All employees have not signed sheet however. Randomly picked employee had not signed sheet. Ensure all employees have signed sheet if the poster is used as the store policy for reporting. CDI- random employee signed and reviewed materials. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed cups stored in hand sink near drive-thru window. CDI- cups removed. 6-301.11 Provide soap for handwashing at each handsink. -Pf: No soap in dispenser at back door hand sink. CDI- soap provided.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P : Grilled chicken in hot holding was 125.0 F. CDI- Chicken pulled from service and discarded. Initially chicken was slated to be pulled for pot pies. REHS discussed with PIC that chicken must be 135.0 F or above when pulled from holding to be used for pot pies. Train staff to use thermometers to determine if chicken is safe for pot pie use. 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. Observed non-food contact surfaces throughout facility with food residue accumulation. Greasy to touch.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee returning from outside and preparing food in kitchen area without a hand wash. CDI- EHS reminded PIC of hand washing compliance and employee was told to wash hands. Points not escalated due to severity.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed soiled chicken wash baskets at the breading station. PIC stated they were cleaned after every shift which extend beyond the four hour window. CDI- EHS educated PIC on sanitation procedure and baskets were removed for cleaning. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed three large tubs of cole slaw made yesterday without a label. CDI- PIC added label. 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 .

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

4-501.11 Maintain equipment in good repair. Observed chicken oven missing catch pain for drained waste water. Needs to be replaced.

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 non-food contact surfaces throughout facility with food residue accumulation.

5-402.13 Maintain sanitary sewage system according to Law.-P Observed oven draining waste water onto table and into the floor after every rinse cycle. Water is then squeegeed into a drain. PIC stated catch pan will be ordered to properly dispose of waste water. 3-Day VR to observe compliance will occur.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed PIC not knowledgeable of proper non-continuous cooking procedures. (1 pt) Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed raw chicken not correctly labeled that was a part of the non-continuous cooking process that is approved by the sate. VERIFICATION REQUIRED***

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed food employee reheating a commercially made mac and cheese for the second time, only reaching 145. -CDI- Food employee correctly brought the second reheat to 175. (0 pts)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed spicy zinger sauce at 66F while in cold holding. -CDI- PIC put the sauce on time. (0 pts) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pot pies cooling in the WIC that were tightly wrapped in plastic wrap no it cooling at an appropriate rate. -CDI- PIC removed the plastic wrap and the cooling rate was improved. 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 .

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Observed employee contact popcorn chicken for order with bare hands . CdI PIC had employee discard and remake order. 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

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed chicken cooked to 145 degree final cook temperature . CDI PIC dropped chicken and cooked to 165 degrees.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken cooler holding products at 47 degrees . CDI PIC moved raw products to alternate refrigeration. 3 day verification required For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

REPEAT: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no CFPM on site during inspection. -1-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed facility using degreaser chemicals as as active sanitizer in the facility during inspection. CDI. Solution was replaced to quat sanitizer found in the storage. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in sanitizer with a concentration of 0ppm. CDI-sanitizer was discarded and replaced. New concentration 100ppm.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers wet nested at utensil shelving unit across from 3-compartment sink. CDI - Containers separated to allow for proper air drying. 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 cleaning needed at cooking lines and prep 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 cleaning is needed on floors.

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 drink stored above clean plastic containers at utensil shelving. CDI - Drink removed. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels at only one handsink out of four and it was unable to dispense. CDI - PIC restocked and changed the batteries.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers wet nested at utensil shelving unit across from 3-compartment sink. CDI - Containers separated to allow for proper air drying. Repeat

4-501.11 Maintain equipment in good repair. Observed leaks on grill chicken cooker. PIC indicated that a work order has been placed for it.

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 cleaning needed in micro wave, cooking lines and soda machines.

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 vents in the kitchen area. Needs to be cleaned.

REPEAT: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no CFPM on site during inspection. -1-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed employee grab personal cell phone, place device inside pocket and resume food prepping activities. CDI - EHS intervened, educated and employee washed hands. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed wrench and drain cover stored inside hand washing sink right of walk-in cooler. CDI - Items removed. -1- REPEAT: 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed x2 hand washing stations with out paper towels. CDI - Paper towels restocked. -1-

3-306.11 Protect food on display using shields, packaging, or other effective means. - P. Observed container of uncovered iced tea at the lobby. CDI - Product covered. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers wet nested at utensil shelving unit across from 3-compartment sink. CDI - Containers separated to allow for proper air drying. -0-

4-903.11(C) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service pot pie pans faced upwards in cardboard box. CDI - Pans removed and inverted. -0-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Pf. Observed no means to test dish machine chlorine sanitizer.***10-DAY VERIFICATION REQUIRED. -0.5-

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 drink stored above clean plastic containers at utensil shelving. CDI - Drink removed. -0-

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels at only one handsink out of four. CDI - napkins will be used for hand drying until paper towels are restocked.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed open boxes of chicken stored under leaking walk-in cooler drain line. CDI - PIC moved chicken to another part of the walk-in cooler.

4-501.11 Maintain equipment in good repair. Observed leaking drain line in walk-in cooler and excessive ice/frost build up in freezer.

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

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in sanitizer with a concentration of 0ppm. CDI-sanitizer was discarded and replaced. New concentration 100ppm.

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

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf observed a scoop in the hand washing sink near prep sinks. CDI-scoop was removed. hand sinks may only be used for hand washing.

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

2-101.11 PIC shall be present during all hours of operation. -PF Observed no certified food protection manager on site at time of inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed styrofoam containers of gravy in hot holding at 119 degrees. CDI discarded.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed variance paperwork not maintained on site as required by variance. 10 day verification required.

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

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

4-501.11 Maintain equipment in good repair. Observed leaking soda machine causing water build up on the floor in stock room. PIC stated work order had been placed to have it repaired.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed pans stored as clean with food debris on them. CDI - PIC had pans rewashed.

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed one of the handsinks blocked with boxes and trash container. CDI. PIC removed. All other hand sinks were accessible.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed build up on soda nozzles. CDI. PIC removed and cleaned. All other food contact surfaces are well cleaned.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of cookies stored directly on the floor in the WI freezer. CDI. PIC removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT. Observed wet stacking of dishes in a cleaned dish area. CDI. PIC removed and cleaned.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed build up on single use items stored under the prep table. CDI. PIC voluntarily discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on the two micro waves in the kitchen area. Needs to be cleaned.

5-205.15 Maintain a plumbing system in good repair. Observed water leaks in the female restroom. Needs to be fixed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker residue on dishes stored as clean in the dish drying rack. CDI- PIC moved dishes to dish washing area for cleaning.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in dish drying arrs.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee from the chicken breading station wash hands for less than 15 seconds at the hand sink. CDI- Explained hand washing procedure to PIC and PIC instructed food employee to wash hands.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in dish drying area. REPEAT.

2-301.14 Wash hands before donning gloves and between gloves uses. -P: Observed employee wipe down surfaces with sanitizer cloth then put on glove to work with food without handwash. CDI-EHS stopped employee and directed to wash hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed greasy residue on surfaces of food containers stored as clean. Some visible food residue present also. CDI- returned items to cleaning process.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded cheese cold holding in prep top cold holding at 45F. CDI, cheese moved to walk in cooler to cool down.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in use utensils being stored in sanitizer water. CDI utensils taken to dish area to be rewashed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed trays and pans wet stacked in dish area. CDI employee rearranged dishes to alot air drying.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked plastic containers in the clean dish area. Items must be allowed to air dry before stacking. Repeat Violation.

4-502.11(A) Maintain utensils in good repair. Observed damaged/cracked lexan containers in various areas of the clean dish area. Cracks and damage are not in food contact areas, and are along the top/sides of the containers.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the non-food contact surfaces and areas such as the exterior sides of several large plastic containers with debris/stickers present.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phones in the prep areas of the service lines.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no persons certified at time of inspection.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF PIC could not produce employee health policy. An MCHD health policy was provided by EHS to the PIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two stacked plastic containers with sticker debris present. Observed one frying implement in the clean dish area with flour/grease residue present on the wires. Items were removed from the clean dish area and re-processed during inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple wet-nested baking sheets and plastic containers in the clean dish area. Utensils and equipment must be air dried as to not provide a moist environment for pathogenic organism growth.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed sanitizer solution of the three compartment sink soiled with cole slaw debris. Vat was emptied, cleaned and refilled with fresh solution.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled chicken and corn on the cob in hot hold below 135F. See temperature chart for temperature observations. CDI items 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 Observed chicken pot pie cooling covered in walk-in cooler. CDI covered removed.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer less than 200 ppm. CDI buckets refilled at correct concentration.

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