CHICK FIL A #00837

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed kale crunch not cooling rapidly enough. Was in a container > 2 inches thick with lid on. CDI-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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed heavy urine line down fronts of urinals.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed raw chicken filets removed from fryer for immediate service with an internal temperature of 135F. CDI - Chicken filets placed back in fryer to finish cooking process. Final internal temperature 187F. 1.5 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cartons of pooled eggs and pooled egg whites in an insufficient ice bath at griddle holding above 41F during inspection. See temperature chart. CDI - Both cartons voluntarily discarded. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed multiple pans of food stacked together with no barrier to separate the food from the bottom of the pan above it. CDI - PIC unstacked all pans 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 in bottom of lowboy cooler, and on handles of raw chicken coolers during inspection. More thorough or frequent cleaning needed to preclude pest harborage and/or accidental contamination of foods. Repeat. 1 pt.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed drive through door open with fly fan turned down too low to adequately provide protection from pest entry. CDI - Fly fan turned up to max pressure. 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 various RICs and lowboys with food debris build up on the bottoms and handles of the units during inspection. More frequent or thorough cleaning necessary to preclude pest harborage. 0.5 pts.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed roasted corn and black beans being thawed in veggie lowboy while lowboy was actively maintaining an ambient temperature of 50F. CDI - Bags of food removed from lowboy and placed in WIC to finish thawing process. Maintenance contacted for repair of unit. 0.5 pts.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout the kitchen during inspection. Service facility for pests. REPEAT*** (1 pt)

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/residue on the support bar on the breading station table as well as heavy debris build up on the wire racks in the RIC next to the breading station. Increase cleaning frequency. (0.5 pts)

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies throughout the kitchen during inspection. Have facility serviced for pests. (1 pt)

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 mac and cheese set ups made today with 10 min left to cool still at 44F. CDI: Items moved to the walk in freezer and properly cooled to 41F. CDI: Mac and cheese was uncovered and moved to the walk in freezer to properly cool. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed one carton of egg whites in reach in cooler at 50F. PIC stated these were held in an ice bath during breakfast. CDI: Product voluntarily discarded. All other cold holding in facility in compliance today. 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 pans of mac and cheese cooling from prep while tightly covered and then stacked as well as sliced chicken cooling while tightly covered in walk in cooler. CDI: Mac and cheese uncovered and moved to walk in freezer and chicken was uncovered and moved closer to the fan. 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 minor peeling of shelving in salad prep top cooler. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed plastic wrap covering shelving where dry goods are stored adjacent to chicken breading table. Replace covering something smooth and easily cleanable.

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 significant build up on shelving in breading cabinet cooler. Observed build up of flour and debris in reach in cooler thawing cabinets. Observed significant build up in warmer drawers that are not currently in use. Clean and maintain clean to prevent pest harborage.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed two ladle's in dish pit area stored as clean with minor food debris. CDI PIC placed ladles in dish machine to be rewashed. -0 Points 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. Observed sliced tomatoes and cut lettuce cooling at a rate of 0.02F/min inside walk in cooler with majority of metal pan covered in Saran Wrap. CDI: PIC removed Saran Wrap. 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 .

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf. Observed thin probe thermometer reading 28.9F in an ice bath while EHS thermometer read 32F. CDI: PIC placed another thermometer in service which read 31.8F. For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

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 build up of food debris on bottom and shelving of all thawing cabinets. Clean as needed.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee drop tortilla on the floor, pick it up and push down trash inside trash can. Food employee changed gloves then proceeded to handle food without washing hands. CDI: Food employee removed gloves and washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed one pan of raw chicken at 43F. CDI:PIC placed item inside walk in freezer to cool. All other cold holding was correct. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of food debris on the bottom of all thaw cabinents. Clean as needed.

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 lettuce and sliced tomato bins in Prep Line RIC with dates of preparation of 05/30 and 05/29, respectively. CDI - Items were voluntarily disposed of by PIC 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee at drive thru area engaged in food prep (making milk shakes) with exposed hair. Employees engaged in food prep , other than placing prepared food in bags or pouring beverages, shall have effective hair restraints.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed three (3) stacks of single service articles (bowls and lids) with exposed food contact surfaces at the salad prep station. CDI - Articles were reoriented to prevent potential contamination. REPEAT.

4-501.11 Maintain equipment in good repair. Observed slightly loose WIC door handle, better secured with blue painter’s tape. No other equipment maintenance issues were observed. Repair equipment as needed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed kitchen area rear hand sink with jammed paper towel dispenser. No other hand washing or handsink availability violations were observed at time of inspection. CDI - PIC opened dispenser and realigned paper towels to allow them to be dispensed effectively.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately two (2) metal bins wet stacked at dish drying area. CDI - Bins were separated to allow for effective air drying.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed one (1) stack of single service soup bowls with exposed food contact surfaces at the soup station. CDI - Bowls were reoriented to prevent potential contamination.

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 plastic tub stored as clean with label and label residue remaining on its exterior surface. CDI - PIC removed bin to ware washing area. Observed some food soil accumulation on the gaskets and interior bottom surfaces of the reach in thawing cabinets.

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 minor soil accumulation along floors and walls of the facility, most notably at the drive thru area hand sink fixtures.

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 2 metal pans with slight food debris present. CDI - Items moved to 3 comp sink to be washed, rinsed, sanitized. - 0 -

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed few metal pans wet stacked at dish drying area. CDI - Items unstacked. - 0.5 -

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed multiple food employees changing tasks without changing gloves. PIC coached

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Observed inadvertent date marking off by one day. CDi PIC coached

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed effective cooling in cold hold unit not designed for cooling. no points

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed open full salad spinner in front of hand sink during hand wash.

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 significant raw chicken and breading residue on outside of raw chicken only, refrigeration.

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 excessive raw chicken accumulation on wall, splash guard of hand wash sink and fire extinguisher.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked at dish drying area. CDI - PIC unstacked all items to allow proper air flow. - 0.5 -

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed some mac and cheese in aluminum pan at 128 degrees F. CDI, mac and cheese voluntarily discarded by PIC.

3-302.12 Food Storage Containers Identified with Common Name of Food - C - Observed 1 container of sugar not labeled in kitchen. Label by common name of food.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed some

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed soil / debris accumulating on top of dish machine door. Observed some sticker residues on outside of clean pans.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed multisurface cleaner in unlabeled bottle. CDI, bottle voluntarily discarded. 7-201.11 Store toxic materials to avoid contamination. -P - Observed bottle of disinfectant stored on prep table. CDI, bottle 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 chicken recently prepared cooling at 45 degrees F in tall reach in prep cooler at 8:46am and remained at 45 degrees F at 9:19am.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed light not working under ventilation hood system. CDI, light switched out.

2-301.14 When to Wash - P - Observed a food employee turn off faucet with their bare hands after handwashing. CDI by instruction.

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 equipment with gloves to bring equipment to 3 compartment sink then handle clean equipment without changing gloves and washing hands. CDI by instruction. 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw chicken stored over pre-cooked RTE soup base in walk in freezer. CDI, chicken relocated for proper storage.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - Oberved chicken noodle soup hot holding at 115 degrees F. CDI, chicken voluntarily discarded by PIC.

5-205.15 (B) System maintained in good repair - C - Observed leak PVC pipe below 3 compartment.

3-501.15 Quickly cool foods. Use methods and equipment 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 recently prepared and cut lettuce recently prepared and cut tomatoe covered and cooling in prep refrigerators. CDI, tomatoes vented to facilitate heat transfer and tomatoes and salads relocated to walk in cooler to rapidly cool.

3-307.11 Miscellaneous Sources of Contamination - C - Observed soiled fryer oil box stored inside fryer equipment

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

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed door hinge damaged on flip top prep unit near walk in cooler. Repair.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee ebverage in freezer stored over RTE foods. CDI- discarded

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 multiple TCS foods on day 2 in top of prep unit not date marked. CDI- date marked

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