CHICK FIL A #789

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 overfilled pans of romaine and green leaf lettuce cooling at a rate of 0.0 in the salad prep unit. Salad was prepped 30 mins prior to the observation. -CDI- Salad was moved into the WIC to cool and PIC swapped cold lettuce into unit from WIC. Salad cooled by the end of the inspection Ensure proper cooling methods are used such as smaller batches, the use of WIC and WIF and keeping pans with no lids on in 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 3-4 flies present in the kitchen. Pests were not in contact with food or food contact surfaces. Ensure that pest control is increased and facility is maintained pest free.

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 buildup of debris and residue present on the interior shelving of chicken fridges. In lowboy RIC’s throughout the facility and on speed rack shelving of the WIC. Ensure non-food contact surfaces are cleaned and maintained as clean.

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 floors of the WIF in need of cleaning, floors by chicken breading area and around the corner from chicken breading area also in need of cleaning. Ensure that floors, walls, and ceilings are cleaned and maintained as clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed Mac and Cheese in lowboy cooler above 41F, Mac and cheese was prepped this morning cooled in WIC and once cooled placed into lowboy cooler per facilities SOPs, Lowboy adjacent to salad prep had Cobb salad above 41F Salads were prepped this morning in the WIC cooled and once cooled placed into the other lowboy. -CDI- Salad and Mac was moved back into WIC to cool down to 41F and below before being placed back into lowboy coolers. Mac and salads cooled by the end of the inspection. Observed Milk in the front of the house lowboy cooler adjacent to the drive through milk was above 41F. -CDI- Milk was voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and 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 plastic scoop stored with its handle in direct contact with raw chicken. EHS and PIC discussed how handles of scoops must be held so that they are not in the direct contact of the food. -CDI- Food employee adjusted so that handle was off of the food.

4-501.11 Maintain equipment in good repair. Observed dish machine of the facility not working during inspection. Dish machine was unplugged and not in use. PIC ensured EHS that a new dish machine has been ordered and provided order receipt to EHS. Facility is performing ware washing at the 3-comp sink until the dish machine is replaced. Food contact surfaces stored as clean were observed as clean, and W/R/S compartments of the 3-Comp sink were observed as being used correctly and sanitize compartment had proper sanitizer concentrations of QUAT sanitizer. -EHS will follow up with PIC to ensure that new dish machine is properly functioning and operating with a follow up visit- EHS observed leak on the piping coming from the condenser of the WIF. Leak has led to a large amount of freezing and ice buildup in the WIF. PIC stated that a work order has been placed for the WIF. EHS will assess repair when he returns for dish machine replacement.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed Kale salad in salad lowboy above 41F and 2 Side salads in front of house Lowboy above 41F. Ensure all foods are maintained at 41F. -CDI- Salads were prepped 2.5 hours prior and able to be moved to WIC to properly cool before being returned to cold holding units. 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 shred chicken cooling in the WIC, shred chicken was in tightly wrapped plastic bags. Cooling rate of the shredded chicken was 0.077. Chicken was emptied from tightly wrapped plastic bags and spread evenly in WIC in order to cool properly. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed buildup of food on shelving in one door raw chicken reach-in unit. Observed buildup of dust and food debris on shelving of clean dish rack. -REPEAT- Same location as last inspection.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed wall behind 3-Comp sink and behind hand sink next to 3-Comp Sink in need of cleaning, as well as wall behind clean dish rack, and floors of WIF in need of cleaning. Increase cleaning frequency and thoroughness.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160 F as measured by a max/min thermometer. - P. Observed non-functional high temperature sanitizing dish machine. Maximum temperature observed at 154.5 F after 3x attempts. Image attached. CDI - PIC Placed an “out of order” sign on machine. Facility will be utilizing the 3-compartment sink to wash, rinse and sanitize food equipment. Long term compliance visit will be made to ensure repairs to dish machine. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08.

REPEAT VIOLATION: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. Observed covered perforated containers of romaine lettuce cooling at a rate of 0 F/min due to being packed in high density inside the walk-in cooler. CDI - Covers removed and lettuce separated into smaller portions to allow effective cooling towards < 41 F. -1- 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 damaged gasket at upright reach-in freezer used for storing fries. Replace. -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 low reach-in freezer and prep reach-in unit with accumulation of ice, in need of cleaning. Observed buildup of food debris on shelving inside one door raw chicken reach-in unit. Increase cleaning frequency and maintain clean. -0.5-

5-205.15 Maintain a plumbing system in good repair. Observed water leaking from plumbing fixture and chemical line at 3-compartment sink and hand sink adjacent to prep sink. Repair. -0-

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 sliced tomatoes cooling too slowly, at a rate of 0 F/min, in the sandwich flip top unit. Sliced tomatoes were delivered pre-sliced from distributor yesterday, stored in WIC overnight, then removed from original packaging, transferred to flip top pan, and placed in flip top unit at 6:23am, per date mark sticker. EHS observed sliced tomatoes at 43F at 9:00am, and still at 43F at 9:40am. -CDI- Because tomatoes were still within 4 hour timeframe, PIC placed tomatoes for discard at or before 10:23am, 4 hours since removal from WIC. -PIC stated flip top unit is turned off overnight and all foods are removed from unit overnight. All other items in flip top were observed at or below 41F during inspection. EHS and PIC discussed how sliced tomatoes can rise in temperature during prep time (transfer from original packaging to flip top pan), depending on how long the tomatoes are out of cold holding equipment. If tomatoes rise above 41F during prep time, tomatoes must be cooled back down to 41F for proper cold holding. Flip top units are not efficient at cooling food, especially when stacked high in pan. EHS and PIC discussed shorter prep times or cooling back down to 41F in WIC prior to transfer to flip top. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed container of bagged soup stored directly on floor in walk-in freezer. -CDI- PIC moved item at least 6 inches above 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 low reach-in freezer with accumulation of ice, in need of cleaning. Observed buildup of flour/ food debris on equipment surrounding raw chicken prep area (handsink, doors/handles of reach-in coolers). Observed food debris on exterior of metal pan stored as clean.

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. Obsevred low reach in freezer, cold drawer and sugar bin in need of cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed vents above clean dish storage in need of cleaning.

4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean dishes stored on the dirty side of the 3 comp sink. CDI- Items removed and washed.

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 divider between and 3 comp and prep sink in need of cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in need of cleaning in between the tiles.

REPEAT: 4-501.11 Maintain equipment in good repair. Observed detached splash guard at hand washing sink near drive through. Also observed water pooling inside of lowboy reach-in unit where salads and cheese are stored. Foods not in direct contact with water. Repair. -0.5-

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 soft drink syrup spilled and spreading on flooring at back of kitchen. PIC advised that the beverage syrup line is faulty and Coca Cola has been contacted for repairs. No points deducted due to notable improvement observed from previous inspection. -0-

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160 F as measured by a max/min thermometer. - P. Observed non-functional high temperature sanitizing dish machine. Maximum temperature observed at 120 F. PIC advised that the equipment was not in use. CDI - PIC Placed an “out of order” sign on machine. Facility will be utilizing the 3-compartment sink to wash, rinse and sanitize food equipment. Long term compliance visit will be made to ensure repairs to dish machine. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed recently prepared grilled chicken cooling covered inside of the walk-in cooler with 1 degree change after 28 minutes. CDI - Product relocated to walk-in freezer for rapid cooling towards < 41 F. -0-

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. - Pf. Observed 1x dented can of mandarin oranges stored with intact goods inside of the walk-in cooler. CDI - Dented product separated by PIC. -1-

REPEAT: 4-501.11 Maintain equipment in good repair. Observed severely damaged gasket at 1x drive-thru reach-in unit.***No points deducted due to different area observed. Repair. -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 general cleaning needed on floors underneath the 3-compartment sink and inside of the walk-in freezer. -0-

4-501.11 Maintain equipment in good repair. Observed one low RI cooler not being used and not functioning. PIC stated that they have a replacement coming.

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 and residue accumulating heavily inside and outside of raw chicken thawing reach-in coolers. General cleaning needed in these units. REPEAT Points not escalated due to improvements from last inspection.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed sanitizer dispenser not dispensing sanitizer at correct concentration and bottle of sanitizer also testing below 150ppm. CDI: PIC changed bag of sanitizer and concentration was corrected.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean pans wet stacked on rack near dish machine. 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 and residue accumulating heavily in raw chicken thawing reach-in coolers. General cleaning needed in these units. REPEAT

General Comment: 2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed food employee knowledgeable about reportable symptoms but not illnesses. CDI, operator provided written health policy. ensure employees knowledgeable of reportable illnesses.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed towels not coming out of dispenser in women’s restroom. CDI, towels supplied.

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 . Observed slicer stored in refrigerator with dried food residues and employees did not know how long since last clean. Observed pan with dried food residues on rack. CDI, equipment relocated for cleaning. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple flies in kitchen.

4-903.11 (A) Store cleaned equipment, utensils, linens 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 equipment stored in boxes on ground in outdoor storage shed. Maintain 6 inches from the ground. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean pans wet stacked on rack near dish machine.

4-501.11 Maintain equipment in good repair. Observed split gasket on door of stand up freezer and door of walk in cooler. 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 some grease and reside accumulating on shelving at front prep line.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed food employee handle soiled trash can to relocate then proceed to handle clean linen. CDI, employee removed gloves and washed hands.

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 clean utensil and equipment on shelf stored clean but had soil residue. CDI, equipment relocated for cleaning.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed cleaner bottles in spray bottles stored over food in walk in freezer and shelf over clean single-service items. CDI, chemicals relocated for proper storage.

4-501.11 Maintain equipment in good repair. Observed split gasket on stand up fry freezer.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed printed employee health policy provided by PIC did not include nontyhoidal salmonella as reportable illness. CDI, updated employee health agreement emailed to PIC.

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P . Observed food employee touch face / mask but not wash hands. CDI, employee removed gloves and washed hands. Repeat.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety. Observed 3 bins of chicken not date marked and prepared on Saturday according to PIC. Observed some labels with items prepared today with prep date of 12/31 instead of 1/31. CDI chicken voluntarily discarded and labels from items today were replaced with correct labels / month.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed chemical bottles stored over clean single-service articles on rack. CDI, chemicals relocated for proper storage. 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 on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed recently prepared lettuce placed in flip top prep coolers above 41 degrees and still in cooling process. CDI, lettuce relocated to cool. Observed chicken cooling in pans on prep table in kitchen at 131 degrees F at 11:32. At 12:11 chicken was at 124 degrees F. Cooling calculation indicated method not effective to rapidly cool chicken per cooling parameters and chicken relocated to freezer to rapidly cool.

2-301.14 When to Wash - P - Observed 1 food employee pick up item off of the ground and not wash hands. CDI by instruction. Employee washed hands.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed raw chicken held between 42-44 degrees towards top of thawing cabinet from night before. CDI, chicken voluntarily discarded.

7-201.11 Store toxic materials to avoid contamination. -P - Observed spray bottles of cleaning agents stored over clean single-service articles. CDI, chemicals relocated for proper storage.

3-304.14 Wiping Cloths, Use Limitation - C - Observed wet wiping cloth used to stabilize cutting board.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans being wet stacked at warewashing area. Repeat.

General Comment: 4-501.11 Maintain equipment in good repair. Observed maintenance on site to repair ice machine. Observed light bulb in need of replacement under hood system.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled metal containers with sticker residue stored as clean. CDI, items removed for Washed/Rinse/Sanitize.

Repeat: 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 sliced tomatoes at 43F. PIC states tomatoes were sliced at 6AM. PIC states all prep for tomato and lettuce is done same day in the morning. CDI, voluntary discard by PIC.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed slice tomato, Cobb salad, and lettuce cold holding above 41F. PIC states salad was prepared at 10AM and lettuce and tomato prepared at 6AM. CDI, lettuce and tomato discarded by PIC. Salad placed in walk in freezer to cool. Salad reached 41F by end of inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen area near fryer.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed soiled interior of reach in coolers. Need cleaning.

2-301.14 Wash hands after activities that contaminate them. -P Employee observed breading raw chicken breasts then changing to new gloves without washing hands in between. CDI. Employee washed hands and donned new gloves. A couple employees observed washing hands then proceeding to turn off faucet handles without paper towels or proper barrier. CDI. Employees provided with education and rewashed hands.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Cut lettuce and tomatoes prepped over 4 hours before inspection observed cooling above 41F (see chart). CDI. Food items voluntarily discarded by PIC. Handouts also sent to PIC on ambient cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P A few stacks of prepped Cobb salads observed cold holding above 41F. CDI. Voluntarily discarded by PIC. Other cold holding was sufficient.

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 Cut lettuce observed prepped and cooling in large, plastic containers with lids on. Tomatoes observed cooling with tight, plastic covering. CDI. Foods discarded voluntarily by PIC and new product uncovered for adequate cooling. Repeat violation.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Quat sanitizer in buckets on the cook lines observed at 50 ppm.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several stacks of clean dishes observed being stacked wet.

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 not vigorously rub hands for 10-15 seconds then turn faucet off with their bare hands. CDI by instruction.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Observed the soda nozzles accumulating soil residues behind front counter.

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 several containers of cut lettuce cooling in deep covered containers from day before according to PIC and between 42-46 degrees F. CDI, lettuce voluntarily discarded by PIC.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed chicken not date marked on sheet pans prepared yesterday according to PIC in walk in cooler. CDI, chicken voluntarily discarded by PIC.

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 cooling in prep cooler and lettuce cooling in deep covered containers in walk in cooler. Lettuce voluntarily discarded and salads relocated to walk in cooler to rapidly cool.

3-302.12 Food Storage Containers Identified with Common Name of Food - C - Observed storage container for sugar not labeled by common name of food.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies in kitchen. Repeat.

General Comment: 4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed raw chicken cooler near thawing units not working. PIC stated work order placed on unit.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee preparing raw chicken for cooking and then change to white gloves and handle RTE chicken without handwashing. Observed several food employees leaving cook and prep lines without handwashing before beginning next task. CDI - PIC corrected behavior. -2-

5-205.11 Maintain access to handsinks. -Pf Observed no hot water at handsink during inspection and handsink has been taken out of service for repairs to stripped hot water handle. VR no later than 09/02/2019 to ensure handsink has been repaired. -1-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies at rear of facility near back door and near restrooms. REPEAT -1-

4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed paper towels stored under drain of front counter handsink. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on front and handles of thaw cabinets, under prep table with to-go box storage and one walk in cooler door handle. Observed buildup on prep unit gaskets at front. -.5-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in dining room. -0-

5-205.15 Maintain a plumbing system in good repair. Observed leak at eyewash station on handsink leaking onto hands during handwashing and leak at hose for can wash when faucet turned off. -1-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salad cold holding in front counter prep at 45F and spring mix cold holding at 45 in flip top where salad assembly takes place. CDI - PIC moved salads to walk in to cool. -0- POINTS NOT DEDUCTED TODAY PER STATE MEMO.

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 tight lids on cooling salad lettuce and tight wrapping on sliced tomatoes. CDI - PIC loosened wrapping on cooling foods. -1- REPEAT FULL POINT DEDUCTION TODAY. CONTINUED VIOLATION MAY RESULT IN PERMIT ACTION.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal containers on drying shelf to the immediate left of the 3-comp sink. -.5-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed pan risers stored in outside storage closet directly on floor in plastic pan. -.5-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on outside of catering bags and on handles and doors of thaw cabinets. -.5-

5-205.15 Maintain a plumbing system in good repair. Observed slow drain at chicken station handsink. -0-

7-201.11 Store toxic materials to avoid contamination. -P Observed hand sanitizer pump and opened ointment stored directly over food service pans on shelf near 3-comp sink. CDI - PIC moved these items to office. -1-

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 and other TCS foods cooling in prep unit that is not holding temp. CDI - PIC moved these items to walk in to cool and called in service order for prep unit. -.5-

3-501.13 Use approved thawing methods. Observed soups thawing under running hot water. -0-

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no ambient air thermometers in prep units at front counter that do not have dispaly mounted thermometer on the outside. VR no later than 12/21/2018. -.5-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open door on outside dumpster. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed cardboard bails building up inside dumpster corrale. -.5-

2-301.14 Wash hands after activities that contaminate them. -P Observed front counter baggers touching face, clothing and hair without handwashing before bagging next orders. CDI - PIC reminded staff when to wash hands. Hands were washed. -2-

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed superfood cut kale side salads prepared on previous night date marked for discard on 09/11/2018. CDI - PIC voluntarily discarded. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed front counter staff mixing coffee for customers without wearing hair restraint. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pans on drying shelf. -0-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed coffee stirrers stored directly on floor at beginning of inspection. -.5- REPEAT

4-501.11 Maintain equipment in good repair. Observed standing water in bottom of salad prep units. REPEAT -1- 4-501.11 (B) Good Repair and Proper Adjustment-Equipment - C Maintain equipment components tight, intact and properly adjusted. Observed gap at bottom of freezer door with sweeper slightly open, allowing warm air in.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the front and handles of raw chicken thaw cabinets. -0-

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed bagged trash on the dumpster pad beside dumpster. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door on dumpster open. -0-

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee handling cell phone, another hand dispensing chicken minis with gloved hands and handling soiled equipment handles between and chicken employee rinsing hands instead of a full handwash at chicken station. CDI - PIC instructed handwashing and reminded food employees when to wash hands. -2-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed soda box stored on the floor in the walk in on a soiled piece of cardboard. -1-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of prep unit bowls stored directly on the floor in the ourside storage closet. -0-

4-501.11 Maintain equipment in good repair. Observed paper towel dispenser at first handsink in the kitchen to the right not dispensing paper towels. Observed standing water in the bottom of the salad prep unit and a grated riser inserted to avoid food contacting standing water. -0-