CHICK-FIL-A #4278

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed chicken wrap in front lowboy above 41F. All other TCS foods in the cooler were properly cold holding at or below 41F. Observed date mark sticker on wraps stating that they were prepped this morning, approximately 2 hours ago. -CDI- PIC moved wraps into WIC for rapid cooling. By end of inspection, EHS observed wraps at 41F. -Observed pasteurized egg carton in cold drawer above 41F. Observed all other food in cold drawers properly cold holding at or below 41F. Observed ambient temperature of cold drawers at 35F. -PIC stated pasteurized egg is held on ice during breakfast service, and at 10:30am, the breakfast station is closed and the egg cartons are moved into the cold drawers. PIC stated the egg carton was likely left at room temperature during the breakfast closing procedures (less than 1 hour ago). -CDI- PIC moved egg carton to WIC for rapid cooling. By end of inspection, EHS observed egg carton at 41F. -Ensure food is properly cooled down to 41F or below before placing in expo reach-in coolers, as these coolers are opened frequently and are not efficient at cooling foods. -Do not leave pasteurized eggs at room temperature for extended periods of time. Ensure food is placed immediately in cooler/cold drawers after removing it from ice to ensure it maintains cold holding temperature (41F or below). 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 .

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 hands and then dry them on his apron. -CDI- EHS educated food employee on proper handwashing procedures and food employee properly rewashed hands and dried them. -2- 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 .

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 NFCS of several lids being stored clean with food debris and sticker residue. -CDI- PIC moved items to dishpit to be W/R/S. -0-

5-402.13 Maintain sanitary sewage system according to Law. -P- Observed floor drain overflowing near ice machine. -CDI- PIC unclogged drain. No other drains were observed overflowing. -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 food splash and other debris on walls by handsink near 3-comp sink. Observed debris on floors of WIF. Increased and more thorough cleaning frequency recommended. -0-

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. EHS observed an employee drink being stored without a lid in dry storage area over dry storage items. -CDI- PIC removed the drink and threw it away.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed boxes of unwashed cherry tomatoes stored over RTE apples and kale salad. -CDI- PIC corrected storage order. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed 2 containers of grilled chicken nuggets hot holding at 123-129F. -CDI- PIC voluntarily discarded items. -0- 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 .

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 soap dispenser at FOH taped together due to being in poor repair. 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 (1) recently prepared lettuce cooling at a 2 F degree change after > 20 minutes in the walk-in cooler. Lettuce packed in high density inside of a large plastic container. Additional containers were added in the walk-in cooler to cool down using this same method. CDI - Lettuce divided into smaller portions and transferred to top shelf for efficient cooling. EHS observed lettuce begin to cool down towards 45 F after 20 minutes. -0.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

4-903.11(A)(C) Store single-use and single-service articles 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 single service to-go boxes for catering being assembled in the dining area. At times, boxes were left unattended. CDI - Employee finished preparing boxes and removed from dining before end of inspection. -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 shelves inside of tall reach in units in need of cleaning. Also observed shelving above the raw prep station accumulating debris due to soiled flat top scrapper being stored in this area. -0.5-

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 back room near rear exit and in the walk-in freezer. Keep clean. -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 160F as measured by a max/min thermometer.-P. Observed dish machine final rinse at 156F after 3 runs. Facility uses the 3 comp sink for sanitizing and uses the dish machine as a second sanitizer. VR needed 11-21-24 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pimento cheese, cheese slices, and shredded cheese in prep top near fryer above 41F. PIC stated that it was put in the unit about 30 minutes ago. CDI PIC put cheese in the WIC and cooled down to 40F. EHS advised to keep top on the pimento cheese since it it not used often in the morning. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a gap under the back door.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed incorrect back flow preventer installed at mop sink that has a hose attached with a spray nozzle. CDI PIC removed spray nozzle. EHS advised to install the backflow preventer for pressurized water lines. EHS showed PIC pictures of back flow preventer. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salads in front lowboy cooler above 41F. Salads were prepped this morning. CDI PIC put them back in the WIC to cool down. 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 .

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed no backflow preventer at mop sink. A hose is attached with a spray nozzle and water was still turned on. CDI PIC installed a backflow preventer for an open ended hose and detached the spray nozzle on the hose.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salads in front cooler near drive thru above 41F. Prep date was yesterday. Ambient air of cooler is 37F. EHS advised PIC not to put salads in cooler until closer to lunch rush. This cooler is also used for the parfaits in the morning and employees are constantly opening it. Also observed ice cream mix in hooper at 46F. 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 .

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 single service lids stored unprotected in kitchen. CDI PIC educated staff and inverted the lids.

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 shelves housing dishes and tall reach in freezer 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 the walk in freezer.

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 Salads were cooling in salad cooler bottom at 45-47F and in reach-in cooler at front drive thru area at 45F. Use the walk-in cooler to cool salads. Ensure TCS foods are cooled to 41F or less prior to placing in holding equipment. CDI - Salads moved to walk-in cooler to continue cooling. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee observed with bracelet on wrist. Food employees must not wear jewelry on their hands or wrists. 0 pts.

4-501.11 Maintain equipment in good repair. 1 torn gasket present on small reach-in cooler on line. Replace torn gasket. 0 pts.

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. Floor tile damage around floor drain in front of fryers. Repair broken tiles. 0 pts.

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 at the 3 comp sink in need of 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 . Observed dishes with residue. CDI- Dishes taken back to be washed.

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 no dish machine thermometer. PIC stated they lost their thermometer recently and purchased a new one. EHS verified invoice for new thermometer.

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 units in need of cleaning. Observed top of sugar bin in need of cleaning. Observed clean dish storage rack in need of cleaning. Dishes stored on racks taken back to be cleaned.

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 the walk in freezer in need of cleaning.

4-501.11 Maintain equipment in good repair. Observed metal piece on 3 comp sink broken. Observed freezer over icing

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 shelves of tall reach in chicken cooler 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 floor of walk in freezer in need of cleaning.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the back handwashing sink near the dish machine. CDI- Paper towels placed at the sink.

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 tall reach in chicken cooler in need of cleaning. Observed shelves in tall reach in chicken cooler in need of cleaning.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf Observed employee health policy without all of the proper information. CDI- EHS emailed updated documents to facility.

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 Observed no written vomit/ diarrhea plan. CDI- EHS emailed documents to facility.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the handwashing sink near the dish machine. CDI- Paper towels placed at the sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salads and yogurt in the drive through low reach in unit holding above 41F. CDI- Items placed in the walk in cooler.

4-501.11 Maintain equipment in good repair. Observed freezer over icing. Remove ice

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 oil spill beside hash brown area. Observed outside of the tall reach in units in need of cleaning. Observed low reach in freezer in need of cleaning. Observed shelves in the tall reach in cooler housing chicken 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 floor of walk in freezer in need of cleaning.

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 handle of ice scoop in the ice at the drink machine.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed tall reach in freezer in need of cleaning. Observe chicken nugget tall reach in cooler in need of cleaning.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several dishes wet stacked in the clean dish storage area. CDI- Items rearranged to promote adequate drying.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed exterior of reach in units in need of cleaning throughout.

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 throughout.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed egg mix being stored on ice temping above 41. Observed sliced pepper jack cheese being stored outside of container in cold hold unit and observed ice cream mixture temping above 41. CDI. PIC brought temperature down for egg mix and pepper jack cheese. PIC discarded ice cream mixture. Repeat -1.5 pts.

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 containers of lettuce, corn mix, shredded chicken in the prep unit without a date. Observed container of lettuce under prep unit without a date. Observed shredded chicken and fillets without a date in the walk in cooler. CDI. All items in prep unit and walk in cooler were properly dated. Lettuce under prep unit was discarded. Repeat. -3 pts.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open doors to outside dumpsters. -0 pts.

6-201.11 Floors, Walls and Ceilings-Cleanability - C Observed ice and debris build up on the walk in cooler floor. -0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed salads from 3 days, cold holding at temperatures above 41F. CDI. PIC voluntarily discarded. All other food was holding at right temperature.

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 eggs, corn, tomatoes, cheese, chicken, in RI and prep unit with no date mark on them. CDI. PIC date marked them.

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. REPEAT. Observed chicken cooling in a container tightly wrapped with plastic paper in a the WI. CDI. PIC removed the Wrap.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wet wiping cloths stored on prep table surfaces. CDI. PIC removed to sanitizer containers.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed employee unable to verbally inform me of the health policy or where he could finf the information. CDI- Gave PIC an employee health poster to show his employees and to hang where visible.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed red sanitizer bucket next to fryer reading 0ppm. CDI- PIC had employee refill with fresh sanitizer. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P observed lemon slicer with food debri on it and the tomato slicer. CDI- PIC placed in 3-comp sink for washing.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lettuce in large tightly closed containers improperly cooling. CDI- PIC placed some on sheet pans in WIC and others were uncovered to cool quicker.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage in hot hold station holding at 109F CDI PIC voluntary discarded. All other hot other foods maintained at required temperature. (0pts)

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 three containers of shredded chicken from the night before with no date marking. CDI- PIC allowed to put dates on all.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. One bucket of pickles stored on the floor at dry storage shelving and boxes of macaroni and cheese stored on the floor prior to being placed in the designated reach in cooler. CDI- storage corrected by employees.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked. Ensure to air dry pans before stacking and storing them as clean.