CHICK FIL A #677

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 items prepared today cooling in lowboy units and prep tops at a low rate. Refer to temperature chart. Observed cut up chicken cooling in individual plastic wraps with no air flow packed inside of a container with no change in temperature. Observed cut kale cooling in WIC at a slow rate with lid. -CDI- EHS educated PIC on proper cooling methods and items placed in WIC and/or lids removed, and chicken placed into a single layer to facilitate rapid cooling. **REPEAT** -0.5- 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed large container of white substance with no label. Per PIC, contents were sugar. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed a couple of employees engaging in food prep with watches and bracelets. -0.5-

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 sugar scoop handle touching sugar. -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 interior surfaces and gaskets of some cold holding units in need of cleaning. Increased and more thorough cleaning frequency recommended. -0-

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 dust buildup on vent covers near ice machine and walls and ceilings above 3-comp sink. Increased and more thorough cleaning frequency recommended. -0-

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed a full large pan of romaine lettuce in the salad prep top unit date marked on the unit itself from yesterday. When EHS asked when the salad was prepped, the PIC stated that it was prepped this morning. EHS then asked when today was the salad was prepped and a food employee and PIC stated that it was prepped 30 minutes ago. EHS stated to PIC to ensure that all TCS foods are properly date marked. -CDI- Proper date mark corrected and added. 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 .

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 salad filled to the top in a large metal container and in the salad prep top unit. PIC stated that it was prepped 30 minutes prior. Salad was 45F. EHS asked PIC if they usually cool in the prep unit and PIC stated that they do not. -CDI- PIC moved the salad into the WIC to properly cool to 41F. Salad cooled by the end of the inspection. Ensure that proper cooling methods are performed such as smaller pans, vented containers, and using equipment such as WIC and WIF. 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 .

4-501.11 Maintain equipment in good repair. Observed a lowboy unit present in the facility not functioning. PIC stated that there is a work order in for the unit, unit was not in use at the time of the inspection. Observed a stall in the woman’s restroom with one of the toilets out of order. PIC stated that there is a work order in for the toilet in the woman’s restroom. Ensure all equipment is maintained in good repair.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed grilled chicken and spicy grilled chicken in prep top above 41F. All other items in prep top/unit were at 41F or below. Ambient air of unit was 37F. CDI: Items were 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 .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf. Observed Mac and cheese thawing under running water, item was not submerged. CDI: Item was removed.

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 not functioning during inspection. CDI: PIC changed batteries.

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 food debris in bottom of lowboy, build up on sides of breading tables and bottom of thawing cabinet. Clean as needed.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed 3 packages of strawberries with white build up. CDI: Items were voluntarily discarded.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed sanitizer wipes being stored on shelving above marinade for grilled chicken and oil. CDI: Sanitizer wipes were relocated.

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 build up of food debris in bottom of thawing cabinets. Clean as needed.

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 raw chicken cooling from ambient in chicken breading station during inspection. Observed cooked chicken being cooled at ambient temperature with incorrect start time on label. CDI - Raw chicken moved to sheet pan and placed in RIC. Raw chicken achieved rapid cooling. Cooked chicken achieved 40F within proper cooling window. Employees will no longer pre-print cooling labels. Repeat. 1 pt. 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 .

4-501.11 Maintain equipment in good repair. Observed rusting on metal shelving unit in chicken breading area during inspection. Repair or replacement necessary. 0 pts.

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 at bottom of various low boys and reach in units, and on handles of chicken RICs. More thorough or frequent cleaning needed to preclude pest harborage and cross contamination. Repeat. 1 pt.

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 and side salads prepped at 10:30am in front lowboy units not cooling rapidly during inspection. All food items were in closed plastic containers with no ventilation and had not been placed in WIC to cool before being placed in lowboys. CDI - PIC moved to WIC to hasten cooling. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-203.12 (B) Ambient air and water thermometers shall be accurate to +/- 3F.-Pf Observed min/max thermometer used to measure the temperature of hot water for sanitation from the mechanical dish machine out of calibration. 10 day VR required.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing and packaging up catering orders without donning proper hair restraints. Ensure all employees preparing customer food don hair restraints.

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 build up on bottom of multiple lowboy and reach in units, and heavy food debris on shelves in chicken cooler adjacent to breading station. More thorough or frequent cleaning needed. Repeat.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed handwashing sink next to chicken fryers with no paper towels during inspection. CDI - PIC refilled paper towel holder.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed multiple chicken burritos in hot holding below 135F. CDI - PIC discarded items. No points taken today as all other hot holding was compliant. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheese and sliced tomatoes in lowboy cooler next to chicken fryers, a carton of pooled eggs at the scrambled egg station, and macaroni and cheese and cartons of pooled eggs in lowboy next to salad prep unit not maintaining 41F or below. CDI - PIC moved sliced cheese, sliced tomatoes, and cartons of eggs to WIC. Macaroni and cheese and the carton of eggs at the scramble station were voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 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 yogurt parfaits cooling in WIC at beginning of inspection in an area that did not get a sufficient amount of air flow. CDI - PIC moved parfaits to directly under the fan, which sped up cooling process. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed lowboy next to chicken fryers with an ambient temperature of 59F, and lowboy cooler next to salad prep with an ambient temperature of 55F. PIC removed TCS foods from both coolers. Maintenance required for both units before resuming use. Repeat.

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 Max/Min dish thermometer for mechanical dish machine was not operational during inspection. PIC was not able to repair. 10 day VR required.

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 next to chicken breading station with heavy food debris on shelves and water pooling at the bottom. Cleaning required.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low in use quat sanitizer solution in 3 compartment below effective sanitizing levels. CDI-PIC corrected quat sanitizer to effective levels. 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

4-501.11 Maintain equipment in good repair. Observed broken gasket at raw chicken thawing reach in cooler. Repair. -REPEAT-

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

4-501.11 Maintain equipment in good repair. Observed leak at canwash.

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 kale and chicken cooling in deep covered plastic containers. Chicken was at 43 degrees F at 9:18 and at 10:19 chicken remained at 43 degrees F. Cooling parameters indicated method not effective to reach cooling parameters. CDI, chicken and kale transferred to shallow uncovered pans to rapidly 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 .

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 chicken made for salad that was prepared on Saturday but with prep date of when salad was assembled and not from earliest ingredient. Observed salad prepared on Saturday according to staff not date marked. CDI, label corrected. 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 .

-Pf - 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 kale and chicken cooling in deep covered plastic containers. Chicken was at 43 degrees F at 9:18 and at 10:19 chicken remained at 43 degrees F. Cooling parameters indicated method not effective to reach cooling parameters. CDI, chicken and kale transferred to shallow uncovered pans to rapidly 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 .

4-302.13 (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 not working at dish machine. Vr required.

5-501.16(A) Provide receptacles of sufficient capacity to hold refuse, recyclables, and returnables that accumulate. Observed cardboard boxes sitting outside of 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 debris and soil accumulating on gaskets, bottom of refrigeration units and shelving throughout, including hard to reach areas behind front counter and kitchen. Observed raw chicken residue and soil accumulating behind and under equipment near thawing cabinet. Repeat.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 . Observed a large covered plastic container of kale crunch cooling in a low boy cooler at a rate insufficient to meet cooling parameters. See temp chart. CDI: PIC uncovered container and moved to WIC to rapidly cool to 41F or below. 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 build up of soil and debris underneath shelving in back storage area outside of WIC. Clean as needed.

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 cut romaine stacked well above container rim in salad prep unit with top half of lettuce measuring 45F. CDI: Top half of cut romaine was removed from unit and placed in an uncovered container in WIC to rapidly cool to 41F. PIC stated lettuce had been in unit for approx. 2 hours.

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 a tray of salads in covered plastic containers cooling in low boy salad cooler for 2 hours with a temp of 45F. Temps were retaken 30 minutes later with no drop in temp. CDI: PIC moved tray of salads to WIC and uncovered to rapidly cool to 41F or below. REPEAT

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing salads while wearing bracelets. CDI: EHS educated employee on not wearing jewelry besides a plain wedding band or ring while preparing food and instructed employee to remove bracelets.

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 shelving for clean equipment and utensils with build up of food soil and debris. Clean as needed.

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 . 6 pans of Mac and cheese cooling in reach-in cooler at 46F. Pans were covered and stacked on top of each other. Use equipment designed for rapid cooling, such as the walk-in cooler to cool TCS foods. CDI - Mac and cheese moved to walk-in cooler and left uncovered. 0 pts.

4-501.11 Maintain equipment in good repair. Torn gaskets present on sandwich cooler doors. Replace torn gaskets. 0 pts.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towel dispenser was not dispensing paper towels at start of inspection. CDI - Pan of paper towels placed beside handsink until dispenser can be repaired. 0 pts.

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. 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 . Dump basket for cooked chicken is only cleaned at end of night according to PIC. Ensure in-use food-contact equipment is washed, rinsed and sanitized at least every 4 hours. CDI - PIC educated and told EHS dump baskets will be cleaned 4 hours from opening. REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 . Pan of hasbrowns under heat lamp measured 128F. CDI - Hashbrowns used within 30 minutes of cooking. 0 pts.

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 . Cartons of pasteurized eggs measured 50F in ice bath. Ensure ice bath is deep enough to fully submerge cartons to keep them 41F or less. CDI - Ice added to bath and eggs measured 41F within 30 minutes.

4-501.11 Maintain equipment in good repair. Torn gasket present on door of upright freezer. Replace torn gasket. 0 pts.

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. Establishment cleans milk shake wand between uses throughout the day with only sanitizer wipes. Food-contact surfaces of equipment shall be washed, rinsed and sanitized at least every 4 hours. Use detergent/soap to wash wand in place, rinse with clean water, then sanitize with liquid sanitizer or the sanitizer wipes. CDI - Manager educated and will begin washing the wand every 4 hours today once it is in-use. REPEAT // 4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Dish machine only reaching 150F on EHS thermometer. The plate temperature must reach 160F. VR - Verification required within 3 days that dish machine has been repaired. Sanitize all dishes in the 3-compartment sink until dish machine is repaired.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Carton of liquid egg in ice bath measure 49F. Ice bath was melted. TCS foods in cold holding shall measure 41F or less. CDI - Ice added to bath. 0 pts.

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. Container of flour was not labelled. All dry ingredients that are not readily identifiable must be labelled. 0 pts.

4-502.11(A) Maintain utensils in good repair. Torn gasket present on reach-in cooler door. Equipment shall be maintained in good repair. 0 pts.

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 Establishment needs to acquire a waterproof thermometer with a max setting to check final rinse temperature of the dish machine. CDI - Manager educated on requirement. This violation will be deducted for points on future inspections. 0 pts.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Drain plug missing on dumpster. Contact waste management company to replace dumpster plug. 0 pts.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Manager dumped ice out at hand washing sink. Hand washing sinks shall only be used for employee hand washing and no other purpose. CDI - Manager educated.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Pans that are used to retrieve cooked chicken from the fryers are switched out or cleaned every 8 or 9 hours according to manager. In-use utensils that contact TCS foods must be washed, rinsed and sanitized at least every 4 hours. CDI - Pans to be washed at 4 hour mark today.

3-501.15 Cooling Methods - PF - Repeat - Tomatoes cooling in walk-in cooler with tight-fitting plastic wrap. TCS foods shall be cooled loosely covered or uncovered. CDI - Pans vented as corrective action.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Torn gasket on upright freezer door. Equipment shall be maintained in good repair. 0 pts.

4-602.13 Nonfood Contact Surfaces - C - Dish drying rack, walk-in cooler shelves, chicken thawing coolers, and wire shelves throughout have dust/food residue on them and need to be cleaned. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to maintain them clean.

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 salads cooling in prep cooler at 46f at 2:40 pm still at 46f at 3:30pm cooling at a rate of 0 degrees per minute. CDI - PIC relocated to freezer to chill.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of clear chemical labeled glass and multi surface cleaner which is blue. CDI -PIC discarded unknown clear chemical.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed salads cooling at improper rate in reach in cooler sealed into plastic containers and stacked together on trays. Observed pans of sliced tomatoes cooling from ambient in WIC tightly packed and covered with plastic wrap. CDI - PIC relocated salads to WIC to quickly chill and spread tomatoes out into shallow pans and uncovered in WIC to quickly chill. When cooling foods, use methods that allow air flow. Do not seal food into plastic containers or seal with tight fitting lids or wraps while cooling. Do not cool TCS foods in service units which area under heavy use. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed packages of frozen raw chicken on floor in walk in freezer. Keep food at least 6 inches off of floor. 6-404.11 Segregation and Location-Distressed Merchandise - PF. Observed several cans of severely dented mandarin oranges with rolled seams, crushed ends, and folds in sides mixed with other cans placed into in use inventory. CDI - PIC removed to office for return. Separate dented cans from in use inventory and do not use - discard or return for credit.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed various clean food containers stored stacked together wet on clean utensil storage racks. Air dry items before nesting/stacking together.

4-501.11 Maintain equipment in good repair. Observed damaged gasket on upright fry cooler at line area. Repair/replace.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed label adhesive residue present on exterior surfaces of various food containers stored as clean. REPEAT Observed multi-day organic buildup on racks and interior surfaces of line coolers and dried splatter/other residue on various non food surfaces throughout kitchen areas.

5-205.15 Maintain a plumbing system in good repair. Observed leak from main drain of 3 part sink whenever sink is released. Repair.

2-103.11 (M) Person in Charge-Duties - PF Observed two employees who could not verbally demonstrate the employee health policy or show where it was in the facility. CDI-PIC presented employee health policy to EHS and EHS provided another employee health policy to PIC to post in facility.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employees take off gloves after handling raw chicken and then attempt to don gloves before washing hands. Observed employee touch empty cheese bag in the trash and then attempt to resume making biscuits. CDI-employees instructed to wash hands before putting on new gloves and starting new tasks.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed unwashed strawberries on top of RTE corn mix in WIC. CDI-corn mix was moved above the strawberries. Keep unwashed produce separate from Ready to Eat foods.

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 chicken in the salad prep unit that had no date mark. There was a batch container in the reach in where the chicken was pulled from labeled 12-16-2020. CDI-chicken in prep unit was labled with the correct date.

3-501.15 Cooling Methods - PF Observed salads that were in the reach in cooler that were above 41F. Salads were cooling slowly in the reach in which is per the PIC is not the usual place for the salads to cool. CDI-salads were moved to the WIC where they could rapidly cool. EHS also advised PIC that if they want to use the reach in then taking the tops off of the salads could also help quickly cool them if the WIC is not available.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed an in use wiping cloth that was not held in sanitizer.

4-602.13 Nonfood Contact Surfaces - C Observed several dishes that were clean that had sticker residue on the outside of the container. CDI-dishes were removed from shelving to be rewashed.

5-501.15 Outside Receptacles - C Observed door on the outside receptacle to be open.

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 buildup on floor behind prep unit and fryers along baseboards and walls. Floor near the chemical storage contained buildup. Observed buildup around drains near produce sink. REPEAT

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed raw chicken removed from commercial packaging and placed in plastic clamshell containers stored directly above mac and cheese and other RTE foods in walk in freezer. CDI - PIC relocated unpackaged raw chicken items to bottom shelf. Do not store unpackaged raw chicken items above other foods in freezer.

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 multiple pans of cooked chicken placed into WIC previous evening still in cooling process with temperatures above 41f. See chart above. CDI - PIC discarded all with temperatures above 41f. The cooling method currently in use does not allow adequate air flow to products to facilitate proper cooling. Ensure that cooked chicken cools from 135 - 70 within 2 hours and then to 41f within a total of 6 hours. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pan sliced cheese in line reach in cooler at 46f and milk in drive thorough reach in at 44f. CDI - PIC spread cheese on pan in WIF to quickly chill to 41f and placed milk in ice bath as both products out less than 4 hours. All other TCS items in coolers temping 41f or lower. REPEAT

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pans of cooked chicken products from previous day placed on pans, tightly wrapped, and stacked together not properly cooling in walk in cooler. CDI - PIC discarded all pans with temperatures above 41f. REPEAT

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed cases of single service items stored on floor in play area which is currently in use as storage area. Store single service items off of floor to prevent contamination.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on exterior and interior surfaces of upright chicken coolers in back area. Detailed cleaning needed. Buildup on non-food surfaces of ice bins at front line and drive through need cleaning. Clean equipment frequently to prevent buildup. 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. Dark buildup present on floors and baseboards near chicken prep area and near produce prep area needs cleaning. Organic buildup on floors around drains under front line drink stations needs cleaning. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed chicken dicer soiled with minor food debris. Observed one pan with minor build up. Observed lemon dicer with lemon debris. Ensure that lemon dicer is properly cleaned prior to storage. CDI - Employee stated that chicken dicer is not used. PIC removed equipment from kitchen area. If equipment is not used, it should not be stored in the kitchen area. Pan and lemon dicer placed in dish area to be rewashed. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed ice machine chutes with build up. Clean as often as necessary to prevent build up.

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 deep container of lettuce cooling tightly covered reading 48F and a container of kale read 47-48 in center at 9:40AM. Lettuce began cooling process at 8:08AM and kale at 9:17AM. At 10:10AM the lettuce read 48F and the kale read 47-48F. There was no change in temperature during this period of time. The method currently used should be changed to allow for proper temperature drop. CDI - PIC placed lettuce in shallow pans.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cheese 46F, tomatoes 42-46F, milk 45F and lettuce 42-48. CDI - PIC moved items to cooler as it was within 4 hours. Unit is working and maintaining temperatures on other items. All foods shall be 41F or below.

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 and kale in deep containers and tightly covered. CDI - PIC placed in shallow pans.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed a few containers wets stacked.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed chicken prep cooler with build up. Chicken prep cooler should be cleaned as often as necessary to prevent build up.

5-205.15 Maintain a plumbing system in good repair. - Observed the can wash slow to drain that may be caused by a constant leaking of a pipe. Assess and repair.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed walls at raw chicken prep area In need of detailed cleaning.

7-201.11 Store toxic materials to avoid contamination. -P - Observed degreaser bottle hanging next to drink mixes. CDI, degreaser relocated for proper storage.

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 1 tray of yogurt parfaits recently portioned and cooling inside deep covered containers and at 46 degrees. CDI, proper cooling methods discussed with PIC and yogurts relcated to walk in cooler to rapidly cool.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed soap dispenser not consistantly discharging soap and PIC changed out batteries and issue remained. Soap moved to top to provide easy access to soap. Ensure calibration to provide easy access to soap. Observed high temperature dish machine reaching 157 degrees F as registered on DishTemp plate simulator when tested. Facility to utilize 3 compartment sink and wash and rinse in dish machine but utilize sanitize compartment of 3 compartment sink until high temperature dish machine calibrated.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed black soil residues accumulating around holster where clean lids were stored at to-go window.

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 1 food employee turn faucet off with their bare hands after hand washing. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed produce stored over ready to eat, cut lettuce in walk in cooler. CDI, foods relocated for proper storage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed chicken overstacked at breading station at 44 degrees F and cheese held at 42-43 degrees F at line. CDI, foods relocated to cool.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean pans being wet stacked on equipment storage rack near 3 compartment sink.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 1 employee beverage stored over consumer items on storage rack. CDI, drink relocated.

2-301.14 When to Wash - P - Observed employee touch soiled wiping cloths on counter surface then handle package of food with same gloved hand without removing their gloves after contamination. CDI by instruction.

7-201.11 Store toxic materials to avoid contamination. -P- Observed toxic cleaning agents stored over drink mix boxes in kitchen. CDI, chemicals relocated for proper storage.

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 recently prepared salads, kale and wraps cooling in low reach in prep refrigerators. CDI, foods relocated to walk in cooler to rapidly cool. Ensure proper equipment and methods are used to facilitate heat transfer. Repeat.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored on counter surface at prep area.

5-501.114 Using Drain Plugs - C - Observed drain plug missing from dumpster.

6-202.11 Light Bulbs, Protective Shielding - C - Observed light shield missing on ceiling light over equipment in outdoor storage shed.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P- Observed sprite nozzle accumulating black soil residue. CDI, nozzle relocated for cleaning.

7-201.11 Separation-Storage - P - Observed spray bottle of restroom cleaner stored over single-service towels in storage closet near restrooms. CDI, cleaner relocated for proper storage.

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 deep covered containers of recently prepared lettuce in walk in unit cooling. CDI by instruction for employee to place in shallow containerspo to rapidly cool.

3-305.11 Food Storage-Preventing Contamination from the Premises - C - Observed portioned yogurt containers stored on ground in walk in unit.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans being wet stacked near 3 compartment sink. Repeat.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken strips holding at 119F on main prep line. CDI: Chicken immediately removed from service and sent to begin cooling process.

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 a carton of liquid eggs from this morning that had not yet been dated. CDI: EHS advised PIC to label any remaining liquid eggs after the end of breakfast to ensure compliance.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans on storage rack above prep sink wet nested. CDI: Pans were pyramid stacked.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid left open.