BOJANGLES #13

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on duty during the inspection. (1 pt) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health policy agreement onsite during the inspection. -CDI- EHS provided copy of the employee health policy agreement. (1 pt) For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 small containers of raw chicken above 41F while said to be cold holding. Employee stated that the chicken had been placed there about an hour before the inspection started. -CDI- PIC placed the chicken back in the WIC to be quickly cooled. Due to severity, points not taken. (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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled dry wiping cloths that were being held on prep surfaces. Hold any soiled wiping cloths in a correctly concentrated sanitizer solution. -CDI- Wiping cloths were placed in a QUAT sanitizer solution at 300ppm. REPEAT*** (1 pt)

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips on site during the inspection. 10 DAY VERIFICATION REQUIRED*** (0.5 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 non-food contact surfaces throughout the facility soiled with debris/residue. Increase cleaning frequency. REPEAT*** (1 pt)

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 the flooring by the WIF not fully sealed allowing the accumulation of water to seep into the floors. EHS noticed that there were slight repairs done. REPEAT*** (1 pt) 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 the accumulation of debris/residue on the floors and walls throughout the facility. Increase cleaning frequency. REPEAT***

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 that are held on TPHC without a time stamp. -CDI- PIC Placed proper time stamp on fries.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled dry wiping cloths that were being held on prep surfaces. Hold any soiled wiping cloths in a correctly concentrated sanitizer solution. Also observed sanitizer solution at 0ppm while used to hold wiping cloths.

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 non food contact surfaces throughout the facility soiled with debris/residue. Increase cleaning frequency. REPEAT*** (1 pt)

5-205.15 Maintain a plumbing system in good repair. Observed badly leaking faucet at the 3 compartment sink. Repair leaking faucets. (1 pt)

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 the flooring by the WIF not fully sealed allowing the accumulation of water to seep into the floors. EHS noticed that there were slight repairs done. REPEAT*** (1 pt) 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 the accumulation of debris/residue on the floors and walls throughout the facility. Increase cleaning frequency. REPEAT***

4-501.11 Maintain equipment in good repair. Observed slightly torn gaskets on the single door RIF and WIF. The torn gaskets do not appear to be affecting the integrity of the units. Repair damaged gaskets. (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/residue on the handles, gaskets, and wire racks throughout the facility. Increase cleaning frequency. REPEAT*** (0.5 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. Observed the flooring by the WIF not fully sealed allowing the accumulation of water to seep into the floors. EHS noticed that there were slight repairs done. REPEAT*** (1 pt) 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 the accumulation of food debris and dust throughout the facility on the floors, walls, and ceilings. Increase cleaning frequency to help prevent the possibility of contamination.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite during inspection. A certified food protection manager shall be present during all hours of operation. REPEAT*** (1 pt) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed an employee use a single-service cup to scoop out tea for customers drinks. PIC stated that they are waiting for the new tea dispenser to come in. -CDI- The tea was voluntarily discarded and an appropriate utensil will be used to safety distribute the tea without contamination. (0 pts)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes, shredded lettuce, and American cheese all above 41F in the flip top unit in the kitchen. EHS recorded a temperature of 45F in the unit. Employee discarded the necessary items and replaced them with new items that were below 41F as well as placed the new items on ice to help maintain them at 41F or below. REPEAT*** VERIFICATION REQUIRED*** (3 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 .

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 slight food debris build up on the wire shelves in the WIC. Increase cleaning frequency. Violation is different from the last inspection, and due to the severity points are not taken. REPEAT*** (0 pts)

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed the mop sink with a hose and nozzle attached while under continuous pressure. If the facility wishes to keep the water on with the nozzle attached, a separate back flow prevention device must be installed. -CDI- Water was turned off and the pressure was released. (1 pt)

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 the flooring by the WIF start to separate from the floor underneath allowing the water from the ice machine to start to seep through. Repair the necessary flooring. REPEAt*** (1 pt)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at time of inspection. -0- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed a box of unwashed tomatoes stored RTE Cole slaw and pickles in WIC. -CDI- PIC relocated items. -0- 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 fries hot holding at 118F. -CDI- PIC voluntarily discarded items. **REPEAT** -1.5- 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 prep unit above 41F. Observed ambient air of unit at 47F. Observed liquid eggs being held on ice above 41F. Refer to temperature chart. Per PIC, all items apart from cheese were placed in prep unit this morning, cheese was left in unit overnight. -CDI- PIC voluntarily discarded items. **FACILITY TO MAINTAIN UNIT ON TIME UNTIL REPAIRS HAVE BEEN MADE** **3 DAY VERIFICATION REQUIRED** -1.5- 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee with wrist watch. -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 interiors of lowboys, RIC and prep unit in need of cleaning. Observed NFCS of drink machine in need of cleaning. Increased and more thorough cleaning frequency recommended. -0-

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 flooring starting to come up between WIF and ice machine. Observed missing flooring in freezer. **REPEAT** -1-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored under heat lamp with retail items. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris and greasy residue on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. **REPEAT** -3- 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed dark meat below 135F. Refer to temperature chart. -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 .

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 to-go tea containers stored on floor in storage area. **REPEAT** -1-

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 debris and buildup on floors, walls and ceilings and ac/vent covers throughout, especially in hard to reach areas - behind and between cooking equipment. Increased and more thorough cleaning frequency recommended. **REPEAT** **IMPROVEMENT NOTED** -1- 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 flooring starting to come up between WIF and ice machine. Observed cracked floor tiles in freezer.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed food employee drinking from a cup with no lid or straw./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. -CDI- EHS educated food employee on eating/drinking in designated areas and using a cup with a lid and a straw if drinking in food prep areas. -0-

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 for less than 20 seconds and not use a barrier to turn off the faucet. -CDI- EHS educated food employee on proper handwashing procedures and using a barrier to turn off faucet and food employee rewashed hands. **REPEAT** -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 . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - Observed food employee use wiping cloth to clean and then begin to return to food prep without changing gloves or washing hands. -CDI- EHS intervened, educated food employee on when to wash and food employee washed hands. 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P- Observed food employee washing dishes and begin to return to food prep without a glove change or handwash. -CDI- EHS intervened, educated food employee on when to wash and food employee washed hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw bacon and ham stored over RTE margarine in WIC. -CDI- PIC corrected storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed quarternary sanitizer at less than 100ppm at 3-comp sink. -CDI- EHS educated PIC on using cool to warm water for sanitizer and PIC corrected concentration to 200ppm. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabF 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris and greasy residue on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. **REPEAT** -1.5- 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup in ice machine. Observed dark buildup in ice chute at consumer self serve drink machine. Increased and more thorough cleaning frequency recommended.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in prep unit and at chicken station above 41F. Refer to temperature chart. Observed ambient air of prep unit at 52F and chicken station at 53F. Observed cheese slices and raw eggs on ice at grill above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. **3 DAY VERIFICATION REQUIRED** **REPEAT** -3- 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)(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 no time stamp for blanched fries being held on TPHC. -CDI- PIC placed time stamp on items. -0-

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 squeeze bottles on counters with no labels. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests in dry storage area. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC and food employee with wrist watch. Observed food employees engaging in food prep with rings. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 wiping cloth buckets at quarternary sanitizer concentration at 0ppm. -CDI- PIC corrected concentration to 200ppm. -0-

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle stored in ice. 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 utensils stored on counters. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. **REPEAT** -0.5-

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 to-go tea containers stored on floor in storage area. **REPEAT** -0.5-

4-501.11 Maintain equipment in good repair. Observed paper towel dispenser at handwashing sink not properly dispensing paper towels. Repair or replace. -0-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris and build up on sides of equipment, especially hard to reach areas. Observed food debris and build up on insides of equipment. Observed dusty shelving throughout. Observed debris/buildup on NFCS of drink dispensers. Increased and more thorough cleaning frequency recommended. **REPEAT** -1-

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restrooms. -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 debris and buildup on floors, walls and ceilings and ac/vent covers throughout, especially in hard to reach areas - behind and between cooking equipment. Observed buildup on hood system where biscuits are made. Increased and more thorough cleaning frequency recommended. **REPEAT** -1- 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 flooring starting to come up between WIF and ice machine. Observed broken light switch plate. Observed cracked floor tiles in freezer.

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. Observed food employee drinking from a cup with no lid or straw in food prep areas. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone and watch stored on top of prep unit. Observed employee drink stored on prep table. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at time of inspection. -0- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee return to work station from outside and not wash hands. -CDI- EHS advised PIC and PIC educated PIC on when to wash and food employee washed hands. -0-

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at handwashing sink in men’s bathroom. -CDI- EHS provided handwashing sign to PIC. **REPEAT** -1-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris and greasy residue on dishes stored as clean. - CDI- PIC moved items to dishpit to be W/R/S. -0- 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed sausage HH at 106F and fish at 118F. -CDI- PIC voluntarily discarded. -0- 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- Observed pimento cheese, cut lettuce, cut tomatoes and shredded cheese above 41F in prep unit. Observed ambient air of unit at 77F. -CDI- PIC voluntarily discarded. **3 DAY VERIFICATION REQUIRED** -1.5- 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 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. Observed no protective head coverings on PIC or food employees. **REPEAT** -1-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. 4-904.14 After being cleaned and sanitized, equipment and utensils shall not be rinsed before air drying or use. Observed PIC grab a clean spatula for use and rinse it off. -CDI- EHS educated PIC on not rinsing items before use. -0-

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 to-go tea containers stored on floor in freezer. -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 food debris and build up on sides of equipment and hard to reach areas. **REPEAT** -1-

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed waste outside of trash bin. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened lids on trash bins. -0- Per PIC, facility has issues with a lot of homeless people using the dumpsters.

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 debris and buildup on floors, walls and ceilings and ac/vent covers. Increased and more thorough cleaning frequency recommended. **REPEAT** -1-

6-301.14 Post a handwash sign at each handsink. EHS observed no hand wash sign in men’s restroom. CDI EHS gave hand wash sign to PIC to post. -0 points

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. EHS observed several TCS items on TPHC. PIC was able to produce TPHC procedures but TPHC form was not filled out. -2 points. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-501.111 Keep the premises free of insects, rodents, and other pests. EHS observed flies in dinning room area. -0 points

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. EHS observed food employees preparing food with no head coverings. CDI EHS explained to PIC to ensure all food employees wear a head covering when preparing food.

4-501.11 Maintain equipment in good repair. EHS observed a torn gasket on the reach in freezer.

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. EHS observed food debris and build up on screens chicken prep area and exterior of reach in freezer. -1 point.

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. EHS observed vents with dust build up in need of cleaning. Clean floors in corners an under equipment in kitchen area. Clean splash from walls behind prep stations in kitchen area. REPEAT (half points due to no points taken at last inspection).

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. No CFSM present at the time of the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 multiple TCS items (American Cheese, Ham, Pimento Cheese, Lettuce, & sliced tomatoes) held above 41F inside the prep unit. CDI - All items were voluntarily discarded by the PIC. EHS will follow in 3 days to ensure prep unit is functioning properly.

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, 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed pimento cheese and sliced ham with no date marking. CDI - Correct date marking was added to pimento cheese. The ham was voluntarily discarded.

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 multiple TCS foods (Eggs, Mac N Cheese, Rice, and sausage) held on TPHC per the PIC with no time stamps. CDI - PIC stated that items were placed on TPHC 30 min prior to my arrival and the correct time stamps were added to the items.

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 containers of oil, butter and seasoning with no labels throughout the kitchen.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed all dishes stacked wet on the shelving above the 3 compartment sink. CDI - Items were separated and moved to 3 compartment sink to be W/R/S.

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 2 boxes of single-service items stored on the floor in the dry storage area. Boxes observed getting wet from ice machine lean and drip page on floors.

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 interior of RIC in need of cleaning. Observed shelving above the 3 compartment sink in need of cleaning. Observed handles of RIC with build-up.

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 rear area of the kitchen and inside the WIF in need of cleaning.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels or approved alternative for hand drying at hand sink. CDI. PIC resupplied paper towels.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken and eggs holding below 135F. Items made less than 1 hour prior. CDI Placed on temporary TPHC. PIC stated that per company policy, all items are put on time between 2 and 4 hours, for quality. All items had time stamps. No TPHC paperwork found for any item other than fries. Spoke with PIC about placing items on TPHC for future. Provided TPHC template. 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 Observed batter for chicken in WIF holding above 41F. PIC stated they take it out of WIF every time they prepare chicken to bread and fry. PIC stated it is out for varying amounts of time. CDI. Placed batter on temporary TPHC and spoke to PIC about placing batter on TPHC for future. Provided TPHC template. 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. Observed several food employees preparing food with no head cover.

4-501.11 Maintain equipment in good repair. Observed torn gasket in tall RIC by stove tops.

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 front surfaces and handles of equipment with build up. Increase cleaning frequency.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with no CFPM. REPEAT VIOLATION -1- For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed facility with no written cleanup procedures for vomit and diarrhea. CDI: EHS provided another hard copy to PIC Michael. REPEAT VIOLATION -1- For more information please visit: http://meck.co/FoodSafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken thawing on top of flour bags in the walk in cooler. CDI: PIC removed thawing chicken to the raw chicken shelf in the walk in cooler. REPEAT VIOLATION -3- For more information on food storage order please visit: http://meck.co/FoodSafety

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC with no CFPM. REPEAT VIOLATION -1-

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 facility with no written cleanup procedures for vomit and diarrhea. CDI: EHS provided paper copy to PIC Eric. REPEAT VIOLATION -1-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw bacon stored above pasteurized liquid eggs in the walk in cooler. CDI: items rearranged. -1.5-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black buildup around the ice chute. Recommend to clean as often as needed. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a large bag of flour stored on the floor at the dry storage area. -0-

5-205.15 Maintain a plumbing system in good repair. Observed leaking faucet at the 3 comp sink. Recommend to replace or repair. -0-

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed women’s restroom with towels all over the floor. Observed brown stains on the toilet seat. Recommend to clean as often as needed. -0.5-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC with no CFPM. -1-

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 facility has no written cleanup procedures for vomit and diarrheal events. CDI: EHS emailed another copy to Vahidemadi88@gmail.com. REPEAT VIOLATION -0.5-

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 no time stamped on blanched fries. Per PIC, blanched fries were taken out at 8:30AM. CDI: time stamped and PIC educated -1.5-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several food employees with no head coverings. -0-

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed handle of scoop touching the flour in the container. REPEAT VIOLATION -0.5-

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 above 3 comp sink for clean dishes and utensils with dust buildup. Recommend to clean as often as needed to avoid buildup. -0-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed facility employee health policy does not include nontyphoidal salmonella. CDI: EHS discussed with PIC and emailed a copy of the updated reporting agreement to email on file. -0-

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 facility does not have a written cleanup plan for vomit and diarrheal events. CDI: EHS discussed with PIC and emailed a copy of a cleanup plan to email on file. -0-

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed trashcan in blocking the hand sink. Ensure hand sink is accessible at all times. CDI: trashcan was relocated 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand sink. Facility is currently using regular napkins until next shipment comes in. CDI: napkins supplied -1-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup behind the ice shield at the ice machine. Recommend to thoroughly clean the back of ice shield and around the ice chute when cleaning the front as well. -0-

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed a chicken breast final cook temperature at 151F. When asked the cook what the final cook temperature of chicken is, employee did not know. EHS informed and educated employee. CDI: chicken was refried to 198F. REPEAT VIOLATION -3-

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop with handle stored flat where the handle is touching the flour. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stored wet stacked. Ensure all dishes are air dried before stacking. -0-

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 for 5 seconds and turned off faucet with bare hands. CDI: EHS intervened and had employee rewash hands for 15 secs and turned off faucet with a barrier without recontaminating the hands. -2-

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken breast cooked to 145F and placed for hot holding. EHS asked PIC what temperature do they cook chicken to and was given an answer of 145F, 155F, and around 160F. EHS educated on why chicken must be 165F in order to be fully cooked and safe to consume. CDI: PIC had employee recook the chicken breast. EHS verified temperature of chicken breast at 190F. -1.5-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage patties at 125F. CDI: PIC reheated patties to 167F. -0-

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 salad bowls with no date mark. PIC stated salad bowls were made today. CDI: PIC dated. -0-

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 raw frozen chicken in the walk in freezer stored on the floor of the walk in freezer. CDI: PIC rearranged storage. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several employees handling food with no hair restraint. REPEAT VIOLATION -1-

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 plastic jugs stored on the floor in the walk in freezer. CDI: PIC rearranged storage. REPEAT VIOLATION -1-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors of the dumpster open. REPEAT VIOLATION -1-

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 dust buildup on ceilings around the grill station and under the hood system by the biscuit station. Clean as needed to avoid food contamination. -0-

6-301.14 Post a handwash sign at each handsink. Observed missing hand washing signage in men's restroom. CDI - Handwashing signage was provided by regulator. -0 points-

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed plastic container of sliced tomatoes in walk in cooler with a discarded coffee creamer container inside. CDI - PIC discarded container of tomatoes. -1 point-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees not wearing hair restraints while in the act of food preparation. -0.5 points-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal container stored on shelving with build up of water pooled along edges. CDI - Metal containers were positioned to allow for air drying after washing, rinsing, and sanitizing. -0 points-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of single use food containers stored on floor in dry storage area. -0.5 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food residues and debris on shelving and cooler gaskets throughout kitchen area. Observed black build up on interior of ice machine. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors open on dumpster. Recommend keeping sliding doors and lids closed when not in use to prevent rodent and insect infestation. -REPEAT- -1 point-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed employee sanitizing utensils at three comp sink. Quat sanitizer concentration was 0 ppm. PIC determined that the container of quat sanitizer was empty. CDI - PIC replaced container of quat sanitizer with a concentration of 200 ppm. Utensils were rewashed, rinsed, and sanitized. -1.5 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bag of raw chicken stored in plastic tub on top of breading station at a temperature of 67F. CDI - PIC voluntarily discarded bag of chicken. -0 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a heavy infestation of roaches in the men's restroom, women's restroom, and along hallway to restrooms. Roaches were not found in contact with food, equipment, or utensils. PIC showed invoices of pest control company dated from a few days prior and has a follow up pest control appointment for this evening. A verification to determine if pest control company was able to control pest issue has been scheduled for 12/30/2020 -1 point-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wiping cloth stored on food prep surface. CDI - PIC moved wiping cloth to nearby bucket of sanitizer. -0 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy dust and oil build up on hood vents. Observed mold and food debris on sides of plastic food tubs in walk in cooler. Observed shelving in walk in cooler and freezer in need of cleaning. Recommend higher frequency and more thorough cleaning of equipment throughout establishment. -REPEAT- -1 point-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors open on dumpster. Recommend keeping doors closed when not in use to prevent rodent or insect infestation. -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 heavy dust and food debris build up on floors and ceilings of walk in cooler and freezer. Observed heavy soil and food debris on floors and walls around biscuit station and chicken breading station. Observed pooled water around three compartment sink and in dry storage area. Recommend higher frequency and more thorough cleaning throughout establishment. -REPEAT- -1 point-

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee coffee cup stored on top of food prep surface and employee drink stored on shelving above single use paper products. Employee drinks must have a lid and a straw. Designate an area for the storage of employee possessions that will not contaminate utensils, food, or equipment. -0.5 points-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed metal pot of cooked beans hot holding on stove at a temperature of 89F. CDI - PIC reheated cooked beans to 165F and placed them in hot holding station. -0 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two trays of biscuits at biscuit station stored on metal sheet trays. Metal trays were stored in close proximity to trash can. Recommend changing location of trash can and to protect all food from potential sources of contamination. -0 points-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several employees working with prepared food without hair restraints. -REPEAT- -1 point-

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 tea jugs stored on floor of walk in freezer. -0.5 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy dust build up in walk in cooler above door. Observed soiled shelves in walk in cooler and heavy food build up around fryer equipment. Observed flour and black build up on interior of ice machine door. Recommend higher frequency and more thorough cleaning. -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 heavy oil build up on flooring throughout establishment especially in walk in cooler and by three comp sink areas. Observed water pooling around ice machine and dish pit area. Recommend higher frequency and more thorough cleaning. -0.5 points

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF PIC stated that information regarding illnessess and symptoms have not be discussed with food employees. Employee was unaware of health policy when asked by regulator. CDI - Conversation was had with PIC about the importance of informing employees of their responsibility to report required illnessess and symptoms. -0 points-

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee talking on telephone in back of establishment then coming to front prep area to don gloves without a handwash. CDI - Employee was asked to wash hands before donning gloves. 2-301.14 When to Wash - P Observed employees handling personal phones during food preparation without a handwash. CDI - Employees were asked to wash hands and a conversation was had with PIC about when to wash and proper hand washing procedures. -2 points-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at establishment's only handsink at beginning of inspection. CDI - Paper towels were installed. 6-301.14 Handwashing Signage - C Observed no handwashing signage in men's restroom. -1 point-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed three sanitizer buckets in facility with sanitizer concentrations of 0 ppm. Employees were using wiping clothes to sanitize food prep stations. CDI - PIC changed sanitizer buckets and new sanitizer concentration read 100 ppm. -1.5 points-

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 no beginning or end times on potatoes being held on TPHC. CDI - PIC labeled fries with correct beginning and end times. -0 points-

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer in establishment. VR required. 3/13/2020 -0.5 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employeess with jewelry on hands and wrists during food preparation. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees during food preparation without head covering. -0.5 points-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp wiping clothes throughout food preparation area held on food prep surfaces. -REPEAT- -1 point-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous stored metal pans in dishwashing area with pooled water on surfaces. -0.5 points-

4-501.11 Maintain equipment in good repair. Observed broken stopper in three comp sink. Establishment was using a wet rag to act as stopper but was ineffective at maintaining sanitizer in three comp sink. Observed split and broken cooler gasket in reach in cooler. Points not elevated due to improvements made since last inspection -REPEAT- -1 point- 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed wooden rolling pin with large open crack and wood splinters. CDI - PIC disposed of rolling pin.

7-201.11 Store toxic materials to avoid contamination. Separation. -P. Observed 3 compartment sink with soiled dishes soaking in wash basin, nothing in rinse basin, and two iced tea urns in empty sanitizer basin. Iced tea urns were also on clean drainboard of 3 compartment sink. Iced tea was being made at this time. Employee then came up and filled sanitizer bucket from wall dispenser of sanitizer which was located on wall near open tea containers. CDI - explained that food should not be prepared at the ware washing sink where contamination could occur. Employees plan to change process.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp wiping cloth resting on table at biscuit station.

4-501.11 Maintain equipment in good repair. Observed split cooler gaskets, damaged equipment in several areas.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed exterior surfaces of equipment and cooler gaskets/cooler shelving in need of better cleaning. Dried food residue and debris on equipment, shelving, and fixtures throughout facility.

5-205.15 Maintain a plumbing system in good repair. Observed leaking sink in restroom.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed unused equipment in several areas. 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 widespread repair issues throughout. Remodeling starts next week. See transitional non-compliant items on transitional permit. These permit conditions were emailed to all parties this morning. 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 cleaning issues throughout.