BOJANGLES #2022 PROVIDENCE FARMS

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed 1 food employee not vigorously rub hands for required time when washing. CDI, employee rewashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese overstocked in flip top prep unit at 52 degrees F from morning according to PIC. CDI, cheese 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - observed a bottle of degreaser not labeled. CDI, bottle labeled. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - observed degreaser bottle stored over clean singles-service articles. CDI, chemical relocated for proper storage.

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 a container of flour not labeled.

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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handler not wearing hair restraint.

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 accumulating on shelving and inside freezer.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed lip oil stored on clean single-service articles.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed fried chicken hot held on prep line. CDI, chicken voluntarily discarded. Repeat. Several consecutive inspections have had hot holding as violation noted. Risk Control plan to be requested if facility not in compliance next inspection with hot holding. 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 .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed TPHC label not accurately labeled with blanch fries batch and had discard time of 9:30 am. CDI, proper label provided. Repeat.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several quat sanitizer buckets testing 100ppm or below.

4-501.11 Maintain equipment in good repair. Observed prep unit not maintaining required temperature. Operator stated maintenance was in for repair yesterday and keeping TCS items on ice. Foods observed at 41 degrees F and below but observed ambient reading at 50 degrees F. Facility contacted maintenance to come out again for unit. VR required. TPHC form provided as possible option.

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 splatter on outside of clean pan at ware washing area.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed 1 dumpster door left open. Improvement made since previous inspection and points not escalated today.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed ice dumped in handwashing sink. CDI by instruction. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed battery not working and dispenser not providing towels at handwashing sink near ice machine. CDI, towels provided.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken and sausage hot held below 135 degrees F. CDI, sausage and chicken reheated to greater than 165 degrees F. See temperature observation chart. Repeat. 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 .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed blanched fries held on TPHC but exceeding discard Time around 8:30 am. CDI, fries voluntarily discarded and new batch cooked .

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed dumpster doors and lids left open.

General Comment: 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed employee not able to demonstrate knowledge of reportable symptoms and illnesses. Written employee health policy observed posted. Review and ensure staff knowledgeable. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed open employee beverage stored in prep table.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no disposable towels near wareashing station accessible . CDI

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed a sausage biscuit held at 128 degrees F. CDI, biscuit 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese cold held at 47 degrees F. CDI, cheese 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 .

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 littered on bottom of RIF during inspection. More thorough or frequent cleaning needed to preclude pest harborage. Repeat. 1 pt.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink adjacent to ice machine blocked with various pieces of equipment during inspection. CDI - Equipment was cleared to allow for access to handsink. 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 on bottom of RIF next to chicken breading station, and food debris on shelving units in WIC and dry storage area, and throughout various prep units in kitchen. More frequent or thorough cleaning needed to preclude pest harborage. 0.5 pts.

5-202.12 Provide at least 100F water at handsinks. Observed handsink next to fryers unable to dispense hot water during inspection. Correction needed.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken removed from fryer while only at 144F during inspection. CDI - Employee dropped chicken back in fryer and cooked until 203F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage and ham sandwiches in grab n go hot holding maintaining temperatures below 135F. Observed chicken wings in hot holding drawers maintaining 124F during inspection. CDI - Employees 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheese in sandwich prep unit maintaining 43F during inspection. CDI - Employee 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 .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Several pans, scoops and other small utensils had visible food or grease residue on them and were stored as clean. Utensils and food-contact surfaces of equipment shall be cleaned to sight and touch. CDI - Items taken to 3-compartment sink to be re-washed. REPEAT 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 .

3-501.15 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 Small containers of Cole slaw in reach-in cooler measured 49-52F. Employee stated it was portioned 30 minutes ago and then placed in cooler. Use walk-in cooler to cool TCS foods after portioning or preparation. CDI - Cole slaw taken walk-in cooler to 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Food employee preparing food with no hair restraint. Food employees must wear a hair restraint, such as a hat or hair net. REPEAT // 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee wearing a watch while preparing food. Food employees must not wear jewelry on their hands or wrists.

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. Clean shelves, cup holders at drive thru, and bottoms of coolers on line. Clean nonfood contact surfaces more frequently. 0 pts.

5-202.12 Provide at least 100F water at handsinks. EHS observed several handsinks at 68F. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. EHS observed handsink near dishpit area with boxes inside sink basin. CDI PIC removed items from hand sink so it can be properly used.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed several utensils stored clean in dish pit with build up and food debris visible. CDI PIC placed soiled utensils in 3 comp sink to be recleaned. 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 .

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. EHS observed three biscuits being hot held under heat lamp at 125f. CDI PIC 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed lettuce and cheese in prep cooler being cold held above 41f. Observed liquid eggs in melted ice bath at 42F. CDI PIC voluntarily discarded lettuce and cheese, PIC added more ice to ice bath 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. EHS observed food employee working with food wearing no hair restraint.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. EHS observed wet stacked pans in dish pit area. CDI PIC properly stacked pans in order for them to dry.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. Observed food employee wash their hands for 8 seconds then proceed to put on gloves. CDI: Food employee washed hands for 20 seconds. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed 2 hand sinks without paper towels. CDI: PIC placed paper towels at sinks.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black residue inside small ice bin near drive thru. Clean as needed.

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed sausage egg and cheese biscuits hot holding below 135F. CDI: PIC voluntarily discarded items. Points remain the same due to improvement from last inspection. 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed facility holding blanched fries on TPHC, without a start/discard time label. CDI: PIC placed start/discard time on fries.

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 reach in freezer, flat top and fryers with build up of food debris. Clean as needed.

5-205.15 Maintain a plumbing system in good repair. Observed faucet at 3 compartment sink leaking. PIC has submitted repair ticket.

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 heavy build up of food debris on floors throughout facility, especially underneath fryers and other equipment.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed a sausage, egg and cheese biscuit and a steak and cheese biscuit being held below 135F at prep station. CDI: PIC voluntarily discarded sandwiches. 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 heavy build up of food debris and soil on floors underneath prep counters and fry stations. Clean as needed. REPEAT

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser not operational at hand sink outside of PIC office. CDI: PIC placed paper towels at hand sink. 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 . Observed breakfast sandwich hot holding at 123F on sandwich chute. CDI: PIC voluntarily discarded sandwich.

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 liquid eggs holding at 44F at grill station and cole slaw holding at 44F in low boy cooler next to service window. CDI: PIC voluntarily discarded egg mix and placed cole slaw in WIC to rapidly cool to 41F or below. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live bug in PIC office. Pest control records show service provider was onsite in December 2022. Recommend more frequent visits. REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling food without the use of a hair restraint.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed an in use knife being stored on a soiled prep shelf under grill station. CDI: Knife was removed and returned for W/R/S

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 heavy build up of food debris and soil on floors underneath prep counters and fry stations. Clean as needed. REPEAT

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sinks. CDI, paper towel provided. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed boxes, towels, broom and dust pan, and employee cups blocking access to sink. CDI, items removed.

4-602.11 (A) (3) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, between uses with raw fruits/vegetables and with TCS Food. 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 food stored in soiled utensils. CDI, item removed for Wash/Rinse/Sanitize.

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 ham cold holding above 41F. CDI, item moved to walk in cooler.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed roach near biscuit station.

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

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 soiled interior of equipment and build up on gaskets. Need cleaning.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed soiled toilet at men’s restroom. Need 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 soiled floors under equipment and prep tables. Need cleaning.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Establishment does not have vomit/diarrhea clean up policy. Establishment does have bodily fluid clean up kit. CDI - Establishment given poster sample policy. REPEAT. 0 pts.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Blanched fries on time as a public health control had a discard time of 8:30AM at 9:30AM at had not yet been discarded. CDI - Manager stated this batch came up at 9:15AM so new time sticker was applied to pan.

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Employee with artificial nails observed placing chicken from hot holding into to-go box with tongs. Employee was not wear gloves. Employees with artificial or painted nails must wear gloves any time working with exposed food. CDI - Employee educated. 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. Additional cleaning needed on shelves around hot holding equipment, shelf beside fryer and lid container at drive thru. Increase cleaning frequency of these areas. REPEAT

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 Health policy at establishment does not include non-typhoidal salmonella. CDI - Establishment e-mailed sample policy that includes non-typhoidal salmonella. 0 pts.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety No vomit/diarrheal event clean-up plan at establishment. CDI - Establishment e-mailed sample policy to use. 0 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 7 fried chicken legs in hot holding measured 118-133F. TCS foods in hot holding shall measure 135F or above. CDI - Chicken legs discarded. 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. Shelves above hot holding equipment, components of hot holding equipment, lid dispenser at drive-thru, and rolling carts all needed to be cleaned. REPEAT

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Nozzle attached to mop sink hose allowing hose to be at pressure. Faucet at mop sink only has atmospheric backflow preventer. Either install a backflow preventer rated for continuous pressure, or remove the nozzle after each use. CDI - Nozzle removed during inspection. REPEAT

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC on duty with no certified food safe protection manager certification.

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 employee wash hands less than 15 seconds. CDI: EHS intervened and had employee rewash hands for 15 seconds.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed strainer stored as clean beside 3 comp sink with food debris. CDI: PIC placed strainer back in the wash compartment to be washed. Observed bucket lid stored as clean by the 3 comp sink with a sticker label on it. CDI: PIC removed sticker and placed in the wash compartment to be washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed country ham and bacon stored in the low boy by the grill station at 68F and 69F. CDI: PIC moved both items to the walk in freezer. VR within 10 days.

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 premade tightly sealed and stacked salad bowls and tightly sealed cole slaw cups at 44F in the walk in cooler and prep unit. CDI: Cole slaw cups from the walk in cooler were moved to the walk in freezer and cole slaw from the prep unit was moved into the walk in cooler and vented to allow cool air to flow through. All salad bowls were vented to allow cool air to flow through.

3-501.13 Use approved thawing methods. Observed mac and cheese bags thawed under hot steaming water. CDI: PIC removed mac and cheese bags into the walk in cooler to resume thawing.

3-305.12 Food Storage, Prohibited Areas - C Observed boxes of food stored under leaking condenser in the walk in freezer. CDI: PIC rearranged boxes. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed ice in ice unit under the drink machine by the drive through with lid open resulting in contamination of the ice.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a pot stored right-side-up at the clean dishes shelf with water in it.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed empty half gallon jugs for sweet tea stored on the floor. CDI: PIC stored at least 6 inches above floor by the dry storage area. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed low boy unit by the grill and stove station not working properly. Ambient air temperature was at 67F. Observed torn gaskets on prep tables and detached gaskets on other reach in units. REPEAT VIOLATION 4-205.10 Food Equipment, Certification and Classification - C Observed drink machine by drive through dispenses drinks with ice box lid open. Machine is intended to be use when ice lid is closed and then dispense drinks. Machine shall be used in accordance with the manufacturer's intended use.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed gaskets in reach in units in need of cleaning. REPEAT VIOLATION

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed water line with attached nozzle with no backflow prevention device at the can wash. CDI: PIC removed nozzle for the time being when not in use.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open. CDI: PIC closed door.

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 floor behind fry station with puddle of oil in need of cleaning.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed chemical bottle spray lid laying in hand sink basin near dish area. CDI - PIC removed. Do not use hand sink basin for storage or for other purposes.

3-304.15 (A) Gloves, Use Limitation - P. Observed employee running drive through window handling customer payments with gloved hands move to fryer area and use same gloved hands to touch chicken tenders. CDI - PIC directed employee to wash hands and change gloves. Gloves changed and hands washed. REPEAT - 1.5 points

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed quat sanitizer dispenser not providing sanitizer at proper concentration for sanitizing dishes at 3 part sink. Quat concentration less than 50ppm. PIC manually adjusted sanitizer in sink to reach proper concentrations for washing dishes. PIC called for service and to continue to manually adjust sanitizer until dispenser repaired. Verification required within 10 days. 1.5 points

3-401.11 Cook raw animal foods to required temperatures. -P. Observed chicken tenders removed from fryer with some larger tenders not fully cooked with internal temperatures as low as 145f. CDI- PIC returned tenders to fryer to finish to above 165f. Use thermometer to ensure chicken products are all finished to at least 165f,

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed fries out at room temperature with no timing at beginning of visit. CDI - PIC replaced timing. Follow the written procedures posted for holding fries using TPHC. Apply time when the fries are removed from cold holding and discard fries when time expires. REPEAT 1.0 point

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee handling food wearing watch and bracelet on arm. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling food not wearing hair restraint.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket in use in kitchen with less than 50ppm quat. Use test strips to make sure sanitizer solutions for wiping cloths are at proper concentrations.

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 scoop laying inside of bulk breader in walk in cooler, measuring cup used as scoop laying in grits container, and ice scoop at drive through with handle covered with ice. Store utensils in a sanitary manner keeping the hand contact surface out of the food.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups and single use plastic tea containers and lids stored on floor.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on make table reach in and detached/damaged gaskets on other reach in units. Observed sanitizer dispensing system malfunctioning not dispensing properly even though source container is supplied. Repair.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed buildup on make table reach in gaskets. Observed greasy buildup on various shelving items in back of house. Observed greasy buildup on exterior of food store age containers like grits. Observed food residue on exterior non food surfaces of various pans stored as clean. REPEAT 1.0 point

5-205.15 Maintain a plumbing system in good repair. Observed significant leak from faucet/spray hose supply at 3 part sink. Hose spraying water from side being contained by plastic wrap and cloths tied off. Repair.

3-304.15 (A) Gloves, Use Limitation - P - Observed employee sweeping floor with gloved hands and then proceed to handle food contact items with same gloves. CDI - EHS directed employee to change gloves and wash hands. Gloves changed and hands washed.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed residue on interior ice machine baffle and organic buildup on interior of tea urn nozzles. Clean frequently to prevent buildup.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed fries out at room temperature with no timing at beginning of visit. CDI - PIC replaced timing. Observed fries timing expired and product not discarded. CDI - PIC discarded and replaced with new batch. Follow the written procedures posted for holding fries using TPHC. Apply time when the fries are removed from cold holding and discard fries when time expires.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed greasy buildup on shelving near fryers. Observed accumulated debris buildup on interior surfaces of reach in freezer. Observed greasy reassure and food debris on exterior surfaces of pans and utensils stored as clean at dish area. REPEAT

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed recycling dumpster uncovered with lid open. Remove damaged equipment and large banner signage present on interior of dumpster enclosure.

2-301.14 Wash hands after activities that contaminate them. -P Observed employee load raw chicken into fryer basket and then continue on to other food handling activities without washing hands. CDI - Employee directed to wash hands. Hands washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pimento cheese at 43f, sliced tomatoes at 43f and sliced cheese at 42f in ice baths set up inside of cold holding prep top unit. CDI - manager discarded items. REPEAT Prep top unit not operational and according to PIC has been out of service multiple days. Service requests have been in place for repair of unit for multiple days but no repair as of today. Ice bath unable to maintain temperature due to high ambient temperature of air from radiant heat of adjoining heated holding. Return visit required within 10 days to ensure unit is repaired and maintaining TCS foods at 41f or lower. CONTINUED NON-COMPLIANCE WITH COLD HOLDING REQUIREMENTS MAY RESULT IN PERMIT ACTION.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Multiple soiled wiping cloths observed laying on equipment surfaces throughout kitchen. Place soiled wiping cloths in sanitizer solution between uses or remove to soiled linen container.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal and plastic food pans stacked together wet at clean dish area. REPEAT. Air dry all pans before stacking together.

4-501.11 Maintain equipment in good repair. Main prep top unit at line not operational. Cold TCS items are in prep top portion of unit in ice bath as unit is not maintaining temperatures. Repair.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Greasy residue and food debris present on exterior surfaces of metal food pans stored as clean in dish area.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site.

2-103.11 (M) Person in Charge-Duties - PF PIC could not find the employee health policy nor could he verbalize the signs and symptoms. CDI- Went over the employee health policy with the PIC and left a copy of the employee health policy.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the front handsink. CDI- Paper towels were placed at the handsink

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salads in the reach in cooler holding above 41F. CDI-Salads were placed in the freezer to rapidly cool -REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked near 3 comp sink.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at handsink near office door or at biscuit handsink. CDI: Paper towels provided.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed lemons, cucumbers, and tomatoes stored over ready to eat items in walk in cooler. CDI: Products relocated.

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 pimento cheese rising in temperature in reach in cooler during inspection. Pimento cheese was placed in the reach in to cool. CDI: Product relocated to walk in cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed country ham and bacon above 41F in cooler drawer. Boxes are labeled "keep refrigerated". CDI: Porduct moved to walk in cooler for rapid cooling as they had been out for less than 4 hours. Breaker was tripped for that piece of equipment and could not be flipped back. No food is to be kept in the under grill cooler until electrical issue is permanently fixed. Observed pimento cheese, lettuce, and tomatoes rising in temperature during inspection in prep top cooler. CDI: Items relocated to walk in cooler as they had been out less than 4 hours. New product brought to the front and kept on TPHC temporarily.

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 pimento cheese cooling while tightly covered in reach in unit meant for cold holding. CDI: Product moved to walk in and vented. REPEAT VIOLATION

3-307.11 Protect food from contamination sources not specifically noted by code. Observed container of employee food stored over ready to eat items for the restaurant in walk in cooler. CDI: PIC relocated employee items.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees with no hair restraint preparing food.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths on prep surface counter. Observed sanitizer at 50 ppm in buckets with wet cloths in kitchen and dining room. CDI: Buckets changed to proper concentration. Wet cloths moved to buckets.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed employee phone stored on prep/storage area on line. CDI: Employee relocated phone.

4-501.11 Maintain equipment in good repair. Observed gaskets on reach in cooler near drive thru kiosk are split on both doors.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grease accumulation and food debris on hot hold area at front line and drive thru line. Units have not been used yet today. Observed inside of reach in freezer with heavy accumulation of food debris. Observed inside of biscuit cooler with flour accumulation. Observed gaskets throughout facility with food debris/build up.

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

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed many drains are above the epoxy floor. Puddles of water are on floor and under equipment as a result of floor not being graded to drain. 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 significant flour build up on floor around and underneath equipment at biscuit station. Ensure area is cleaned regularly to preclude build up.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw chicken with commercial packaging open and stored over open box of raw fish in reach in freezer. Observed 1 tea urn in dining area stored uncovered / unprotected and missing lid. CDI, tea covered and foods 40for proper storage. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cut lettuce at 44 degrees F and cut tomatoe holding at 45 degrees F in prep area. CDI, items relocated to rapidly cool. Per guidance from the State, no points deducted on first inspection for foods found within 42-45 degrees F. Effective January 1st, 2019 all TCS foods shall be held at 41 degrees F and 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 recently prepared cole slaw cooling in tightly covered container in walk in cooler at 45 degrees f. CDI, slaw transferred to sheet pans and relocated to walk in cooler to rapidly cool.

5-501.114 Ensure drain plug on dumpster, waste containers is in place. Observed outdoor dumpster missing drain plug.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed food employee with raw chicken on gloves go to walk in cooler and open with soiled gloves. CDI- PIC pulled employee aside for coaching and had handles cleaned ; employee washed hands and donned fresh gloves

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed food employee discard raw chicken gloves and go to tea making station for new gloves. CDI - hands washed and gloves arestocked at raw chicken station3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee with raw chicken on gloves go to walk in cooler and open with soiled gloves. CDI- PIC pulled employee aside for coaching and had handles cleaned ; employee washed hands and donned fresh gloves