CHICK-FIL-A #3998

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 employee wash hands, turn off faucets without using a barrier (such as a paper towel) and then move to can wash without using hand drying method. Employee then rewashed hands but did not use a barrier to turn off faucet. CDI - Employee was corrected through instruction. 2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P Observed employee drink from personal beverage in storage area, use paper towel to wipe nose, then proceed to food preparation area to don gloves. CDI - Employee was asked to remove gloves and rewash hands. Employee washed hands using correct handwashing procedures. -2 points-

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handwashing sink next to fryers and breading station. CDI - Soap was provided. -0 points-

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 cooked chicken nuggets cooling at ambient room temperature. Chicken nuggets were cooked at 11:51AM according to prep sticker. Chicken nuggets had cooled to 68F by 2:50PM. CDI - Cooked nuggets were taken to walk in cooler to rapidly cool to 41F or less. PIC has been advised to begin active cooling measures (shallow sheet pan, uncovered, in walk in cooler) once cooked TCS foods reach 135F. -0.5 points- 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 two house flies in kitchen food prep areas. -0 points-

4-501.11 Maintain equipment in good repair. Observed handwashing sink next to fryers and breading station not functioning. PIC stated that a work order has been submitted. All other handwashing sinks are functioning. A visit will be conducted to determine if handwashing sink has been repaired. -0 points-

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, food residues, and splash on inner non-food contact surfaces of thawing cabinets. Recommend higher frequency and more thorough cleaning. -0 points-

6-501.16 Store mops for air drying after use. Observed mop stored in mop bucket after use. -0 points-

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed packages of black beans and corn thawing in stagnant water at prep sink. CDI - Items were moved to walk in cooler to continue thawing under refrigeration. Water temperature out of faucet was temped at 82F. PIC has been advised to ensure thawing TCS foods are completely submerged and water coming from faucet is 70F or below. Water temperatures at nearby three compart sink were measured at 62F. -REPEAT- -1 point-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice dumped into handwashing sink near drive thru window. CDI - Ice was removed by regulator. -0 points-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed large bin of sugar left open. CDI - Cover was placed over sugar. -0 points-

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed bags of raw chicken breast thawing in stagnant water at three compartment sink. Approved thawing methods include thawing under refrigeration, thawing as part of the cooking process, and thawing under running/circulating water with a temperature of 70F or less. CDI - Water, with a temperature of 70F, was turned on over the chicken to induce circulation. -0.5 points-

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed large unlabeled bin of sugar at tea station. -0 points-

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 deeply soiled cardboard being used at raw chicken breading station. Discard cardboard and/or replace with non-food contact surface that is smooth, non-absorbent, and easily cleanable. -0.5 points-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving racks in thawing cabinets with abundance of food residue and soil. Recommend higher frequency and more thorough cleaning. -REPEAT- -0.5 points-

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 food splash, residues, flour, and debris on flooring under cooking equipment, cold holding equipment, and fryers. Recommend higher frequency and more thorough cleaning. -0 points-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed 2 employees wash hands then not use barriers to turn off faucet CDI.. PIC had employee to rewash hands and use barriers to turn off faucets.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 containers of chicken above 41F..CDI.. Items were 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 door from Tall RIC in need of cleaning, also Observed bottom of RIC in need of cleaning.

5-205.15 Maintain a plumbing system in good repair. Hand sink was leaking by chicken station.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed utensils with debris and build up stored as clean. CDI..Items movedb to w/r/s 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests through kitchen. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests.Observed flying pest throughout kitchen

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee without beard guard.

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

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 debris on drying rack shelving

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed several employee drinks sitting on boxes of sauces. CDI..PIC moved items.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee with glove on drop the other glove, retrieving the dropped glove from floor, discard both gloves to don a new pair without hand wash.CDI.EHS.. had employee to wash hands and don new gloves

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pan lettuce and cheese above 41F.. CDI..PIC put items in the WIC to quickly 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee beverage in togo cup being stored on top of thermalizer holding soups. CDI: PIC voluntarily discarded beverage.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of metal pans stored as clean and wet stacked.

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 shredded grilled original chicken and shredded grilled spicy chicken being cooled in large plastic containers in bottom portion of salad make table. Product prepared between 12pm-1pm. CDI: Education provided and product moved to walk-in cooler for rapid cooling (46F, 47F).

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed max/min thermometer unable to read temperature of hot water dish machine- battery dead. CDI: PIC provided new battery.

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 waste buildup on shelves above walk-in freezer.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink near ice machine. CDI: PIC provided paper towels.

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 n cheese not meet cooling parameters. Product comes precooked and is thawed, portioned, and placed into WIC for cooling. Product prepared @7:45am. CDI: Education provided and PIC voluntarily discarded product.

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 mac and cheese prepared @7:45am cooling in covered plastic insert pans stacked 4-5 deep in walk-in cooler. EHS and PIC discussed use of speed rack, removing lids from product, not stacking. CDI: Education provided and PIC voluntarily discarded product. REPEAT VIOLATION.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed milkshake machine in operation, PIC said they reuse the milkshake mix every night. They take out the product, clean it, and chill it down in the WIC. CDI-EHS explained currently in the state of NC they cannot re-use the milkshake mix. They had already used the pre-used product and they will no longer chill down at night until the state has updated this violation. This is new to both EHS and PIC, no points taken today

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. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Obsevred a pan of grilled chicken in the WIC, it has stacked 2-3 high, covered with saran wrap. The time stamp said 5:37am was when it started cooling, at it was 71F in the middle at 10:00am. CDI-EHS explained they need to stack less, uncover and allow it to cool properly. PIC voluntarily discarded.

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 4 cartons of pasteurized eggs in water (PIC and FE said it was supposed to be ice water) at 45-50F. CDI-PIC voluntarily discarded and they will keep the cartons in a larger container, filled with ice.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . *see cooling rate* EHS also observed fried chicken sitting on the counter at 120F-FE explained they keep it there for two hours-until it gets to 70F-they set a timer for 2hrs (confirmed timer) and then they move it to the WIC, where they wrap it and put it on sheet pan. CDI-EHS explained they cannot leave it out for 2 hrs and it will almost never get to 70F because the kitchen was 78F. This is not what their SOP describes-it says 1 hr on cooling shelf. CDI-PIC and FE moved chicken to the WIC, on a sheet tray to cool, left the wrap slightly opened. PIC changed timers to 1hr (new manager)

4-501.11 Maintain equipment in good repair. Observed piping that holds the stopper, at the 3-comp sink, moving whenever you use the stopper. 2 stand up coolers with ice and 1 with a door hard to close.

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 the shelves in the raw chicken coolers with heavy amounts of food debris, and on the inside of the units. Water building up in the bottom from the thaw.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed a few small areas of low grout.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed metal insert pans stored as clean with stickers/sticker residue on them. CDI: PIC sent to be re-W/R/S.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed green scrub brush used for cleaning chicken breading station stored in hand sink. CDI: PIC removed.

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 grilled spicy and original chicken breasts cooling on speed rack at ambient temperature(rate too slow to meet cooling parameters). PIC stated procedure is to grill chicken, cool on speed rack to 70F within 2 hours, then wrap and place into walk-in cooler for remainder of the cooling process. See violation #33 for more details. CDI: PIC placed product into walk-in cooler for rapid cooling. 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 n cheese and sliced tomatoes cooling in walk-in cooler at a rate too slow too meet cooling parameters. See violation #33 for more details. CDI: PIC vented products for rapid cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several market salads prepared on 09/06/21 being held above 41F in reach-in cooler. CDI: PIC voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed grilled chicken breasts cooling on speed rack at ambient temperature. See violation #22 for more details. CDI: PIC placed product into walk-in cooler for rapid cooling. Observed sliced tomatoes and mac n cheese cooling covered in plastic containers in walk-in cooler. See violation #22 for more details. CDI: PIC vented product for rapid cooling.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed inside of thawing coolers in need of deep cleaning. REPEAT VIOLATION.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QAC sanitizer levels at four compartment sink. PIC changed sanitizer solution, primed, and dispenser still not producing solution. PIC then made Ecolab sodium hypochlorite solution by hand, but not test strips for solution. EHS will return within 10 days to verify facility had sanitizer dispenser repaired. Until repaired, facility is to make QAC solution by hand. VERIFICATION REQUIRED.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed nuggets being held below 135F in hot hold unit. CDI: Food employee reheated product to above 165F- 178F.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed several make tables/cold holding units with food waste inside and soiled gaskets.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towles at hand sink by entrance to front counter, entrance to kitchen, drive-thru, and in men's restroom. CDI: PIC provided paper towels.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed large red tomato slicer stored as clean soiled with foodwaste. CDI: PIC sent slicer to be W/R/S. **Points not escalated due to improvements in cleaning

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plastic containers with leftover Mac and cheese food debris, scoops and spoons with leftover food debris. CDI items moved to dish machine for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed kale salad and berry salad that was above 41F holding in the reach in units. CDI items discarded or moved to walk in cooling.

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 shredded chicken that was covered and stacked in walk in cooling. CDI items uncovered to allow adequate cooling.

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 ice build up on floors in walk in freezer.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies near the front counter. Observed small sewer flies near drive-thru area. Flies may be coming from the drains at the drink station. Recommendation is to have control come perform a treatment. Last treatment was performed on Monday, June 22nd. Observed that the fly fan at drive-thru was not on. CDI- Fan was turned on.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Remove duck tape from exterior of food container stored in clean area. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean drains at drink station in drive-thru area.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee washing hands and not turning faucet off with a barrier like a paper towel. CDI- food employee re washed hands.

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 trays of sliced chicken in the bottom reach in tightly wrapped and then wrapped again on a bigger tray. Suggest letting chicken cool in WIC and then use it for the soup. CDI- PIC relocated sliced chicken. REPEAT.

2-301.14 Wash hands before donning gloves and between gloves uses. -P: Observed gloved employee take wiping cloth from sanitizer bucket, wipe down surfaces, take off gloves, then don new gloves with no handwash in between. CDI- corrected employee, notified PIC. Employee washed hands correctly before donning gloves.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dish machine not reaching sanitizing step by using methods such as hockey puck plate (plate temperature = 157.8F), as well as a temperature strip (strip did not turn black). CDI - Adjustments made to wash cycle. Also maintenance was called. Strip turned black after adjustments. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several soiled shallow metal pans, pan lids, ice cream scoops, and tomato slicer. CDI - Items were sent for rewashing.

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 one large plastic tub of cut lettuce in WIC maintaining a temperature of 49F for 52 minutes. CDI - PIC was advised on moving lettuce into shallow metal pans.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes in cold well maintaining a temperature of 43F, containers of kale salads in front line reach-in unit maintaining a temperature of 45F, and cups of parfait in front line reach-in unit maintaining a temperature of 44F. CDI - Items were sent back to WIC for further cooling.

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 two large plastic tubs of cut lettuce in WIC maintaining a temperature of 49F for 52 minutes. CDI - PIC moved lettuce to shallow metal pans for better cooling. PIC was advised on using shallow pans as a better option for cooling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wetstacking of some equipment and utensils. CDI - PIC was advised on air-drying.