POPEYES LOUISIANA KITCHEN #13174

6-301.11 Provide soap for handwashing at each handsink. -Pf- *Observed - No dispenser or soap source in men’s restroom. PIC stated a non-customer used restroom and broke top of toilet and ripped dispenser off the wall. *CDI - PIC removed sticker to back of new dispenser and placed it on the wall providing soap to men’s restroom.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - top layer of Raw Chicken Thighs container and top layer of raw chicken drumsticks in breading station above 41F, see temp chart for details. *CDI - PIC removed top layers and placed them into separate containers and placed them into WIC to rapidly cool product. PIC stated they will work with other managers to ensure food is not stacked past the fill line to maintain foods cold. 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 .

3-501.15 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 - Plastic Container of Coleslaw and Plastic Container of Rice cooling in standing RIC with little to no change in temperature after 35 minutes. *CDI - PIC moved items to WIC and left lids slightly open to improve 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 .

*REPEAT* 6-501.111 Keep the premises free of insects, rodents, and other pests. *Observed - Flying pests in kitchen near office and breading station.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. *Observed - Flour and breading bins without lids next to handsink exposing contents to possible contamination. *CDI - PIC placed cracked and damaged lids onto bins to protect product within.

4-501.11 Maintain equipment in good repair. *Observed - Metal floor rising in need of being resealed to the foundation beneath.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf.Repeat- Observed paper towel dispenser not dispensing paper towels in dishwashing area. Verification Required

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 TPHC procedures for marking when the food left temperature control not followed. Staff could not explain what the numbering system meant for the bone-in chicken. Boneless chicken timer broken on cooks side. Post instructions on how TPHC is supposed to be documented. Verification Required

3-501.11 Stored frozen foods shall be maintained frozen. Observed upright freezer not maintaining food frozen. CDI-foods moved to WIF. Repair freezer.

4-203.12 (B) Ambient air and water thermometers shall be accurate to +/- 3F.-Pf. Observed broken thermometers in prep top cooler and cooler under fries. Verification Required

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly in kitchen. Drive thru window was broken, repairman onsite. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Repeat-Observed large gaps in back door. Needs repair.

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed no splash guard between the prep sink (had chicken in it) and 3-comp sink (had dirty dishes on drain board).

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed staff wearing bracelets while prepping food.

4-202.11 Multiuse 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 cracked lids on flour and batter containers as well as broken containers holding food. Replace broken containers and bins. Verification Required

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. Repeat-Observed walls splattered in areas. No escalation of points due to improvement

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC could not tell me how often staff is trained on employee health policies aside from when they’re hired. Staff and PIC not knowledgeable on employee health, reportable illnesses or symptoms. Verification Required. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed one dispenser not dispensing paper towels. CDI-put paper towels near hand sink 6-301.11 Provide soap for handwashing at each handsink. -Pf. Both soap dispenser and paper towel dispenser broken in dish sink area. Replace dispensers. Verification required

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed iced tea dispenser not being completely broken down and the nozzle taken apart. Black residue on bottom of nozzle. CDI-discussion with PIC 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 .

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed staff reheated Mac n cheese to 150F. Discussion with PIC shown no knowledge of reheat temperatures. CDI-mac n cheese put back in oven to 191F

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed dawn dishsoap on prep table with open food. CDI-dawn moved

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed drive thru windows propped open. Observed a gap at the bottom ride side of the back door that could allow pests to enter.

4-501.11 Maintain equipment in good repair. Observed WIC dripping condensation and walk-in freezer door not closing and ice/frost covering fans. These items need repair ASAP or walk-in freezer may freeze up and stop working. Prep top unit with grease deposits over fans, clean or cooler make overheating. Will check on these when I do the Verification visit

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 old grease deposits on equipment. Took .5 credit because there were a lot of surfaces with today’s grease/debris

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open and some trash on ground, keep area cleaned 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 walls splattered in areas. WIC fans dusty.

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 an employee wash hands properly and then turn off the faucet flip with bare hands. CDI - EHS educated and employee rewashed hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed missing paper towels at the front kitchen hand sink at the beginning of inspection. CDI - Paper towels were provided.

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed three dishes with a large amount of grease and food residue stored as clean. CDI - Dishes were removed to be re-washed. Observed a large amount of microbial growth inside of the ice chute that is not currently being used.

3-403.11 (B),(D) TCS food reheated in a microwave shall be reheated so that all parts of the food reach a temperature of 165 F within 2 hours and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating if food is to be hot held until service. -P Observed commercially packaged gravy reheating in the microwave without being stirred. CDI - EHS demonstrated how stirring the food will disperse the temperature throughout the product.

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 timers not set for 30-minute TPHC chicken. CDI - Chicken was voluntarily discarded. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

6-501.111 Keep the premises free of insects, rodents, and other pests. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed several flies in the back kitchen area. Observed a light gap at the bottom ride side of the back door that could allow pests to enter.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed an employee preparing food while wearing a watch and one with an ornate ring. Observed one employee preparing food without a hair restraint.

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

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 a large amount of flour and grease residue on the sides of equipment.

5-403.11 Sewage shall be disposed of by an approved system. -P Observed an employee dumping mop water on the ground and down the side of a hill. CDI - EHS educated on the hazards of dumping sewage into the environment. Manager has changed their method to dump water in the can wash.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf - Observed front hand sink with ice and other food debris dumped in it. CDI- sink cleaned out. REPEAT *Points not escalated due to hand sinks temping at 100F and above which is an improvement from previous inspection*

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed multiple pans and containers with food debris in clean dish storage area. CDI- all items moved to 3 comp to be properly washed and sanitized. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up in ice machine. Increase cleaning frequency to avoid build up.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple pans/containers wet stacked in clean dish storage area.

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 buildup on equipment throughout facility, and heavy food debris build up around breading station area. Increase cleaning frequency. REPEAT

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 food debris and splatter on walls throughout facility and in WIC. Also observed green buildup on baseboards in WIC. REPEAT

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed debris and trash in handsinks. CDI- PIC had employee remove debris and trash from handsinks. Ensure handsinks are not being used as dump sinks. 5-202.12 Provide at least 100F water at handsinks. - Observed hand sinks with hot water at 87F.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- REPEAT- Observed several metal pans and food contact surface utensils stored clean according to PIC with food debris left on them. CDI- PIC moved items to 3 comp sink to be properly washed prior to use. 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 flies throughout the facility.

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. - REPEAT- Observed Equipment throughout the facility in need of cleaning due to grease and food debris 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 hard to reach areas of floors and walls throughout the facility in need of cleaning due to food debris and grease residue. Hard to reach areas are underneath and behind equipment.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed buildup on soda nozzle. CDI - PIC replaced with clean nozzle. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed tub of slaw and rice in WIC without date marks. CDI - PIC added date mark. 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 .

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 chicken held on TPHC in hot tray with no time stamp. Chicken was cooked one hour prior and was still above 135 F. CDI - employee started 30 min timer.

3-501.13 (A), (B), (C) Use approved thawing methods. -Pf. Observed raw chicken thawing in prep sink under running water at 81 F while not fully submerged. Food must be fully submerged under running water at 70 F or below or thawed under refrigeration. CDI - employee moved chicken to WIC.

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed boxes of food stored under leaking condenser in WIF. CDI - PIC moved food from underneath condenser.

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 buildup on low reach in cooler gasket at hot hold line. REPEAT. Points de escalated due to facility addressing violation on previous report.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed Mac & cheese and red beans & rice cups and chicken tenders on front HH line below 135F. CDI PIC voluntarily discarded For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 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 large pan of cooked rice cooling in WIC at rate of .18. Rice was cooked 1:00 pm. CDI PIC put rice in ice bath and put in WIF and cooled to 68F 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 flies throughout facility.

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 bottom of low boy coolers with large amount of food residue REPEAT

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floor with large amount of debris throughout facility. REPEAT

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. Knife stored in crevice of two prep sinks. Keep in approved storage locations.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking observed in back. Allow pans to air dry. REPEAT

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Exterior of pans, fryer, bread slider, gaskets, bottom of coolers, handles all in need of severe 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. Floors in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Personal phones stored on work counters. Keep segregated.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed chicken tenders and chicken breasts hot holding below 135F. CDI-foods were discarded. REPEAT

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing watches while preparing food.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer container being stored on the floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall stored in a manner that allows them to properly air dry. Observed dishes left wet stacked. CDI-dishes were unstacked to allow for air drying.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.Observed hand washing sink with wet wiping cloth stored inside during the inspection. CDI-PIC removed wet wiping cloth during the inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some bus pans, metal pans and plastic containers with food debris left attached after cleaning. CDI- PIC moved items to 3 comp sink to be washed, rinsed, and sanitized again.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed foods such mashed potatoes and macaroni and cheese all below temperature threshold. CDI- Foods were discarded during the inspection by PIC.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed chicken thawing inside of preparation sink in submerged water at a temperature of 76F, without the water running . CDI- Faucet was turned on during inspection and ice was added to maintain water temperature below 70F.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door left open. Keep dumpster door closed to prevent a possible harborage or attraction of pests.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Avoid recontamination of hands by using the paper towel as a barrier after washing hands. Observed an employee recontaminate hands after properly cleaning by turning off faucet using bare hands. Corrected through education.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some pans with food debris left attached after cleaning. Pans were moved to 3 comp sink to be washed, rinsed, and sanitized again.

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 on proper cooling procedures please visit: http://meck.co/FoodSafety Rice did not meet cooling parameters due to rice only dropping 22F in 50 minutes. Rice should have dropped a total of 27.1F in order to meet cooling parameters. Food establishment shall vent lid in order to cool rice at a faster rate.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed some foods such as chicken nuggets, chicken tenders, and mashed potatoes all below temperature threshold. Some foods were exposed to air with the tray not fully inside of the hot box.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed batter used to bread chicken which contains buttermilk above temperature threshold at a temperature of 44F. Ice was added to batter to cool the temperature below 41F.

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 on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed food establishment cooling rice in a tightly, fitting, bulk container. Rice needs to be broken down in to smaller portions and vented to cool at a faster rate.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed some employees with hair present and no hat/ hairnet or effective hair restraint.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed some wet wiping cloth buckets stored directly on the floor by the fryer and another area. Ensure that these buckets are maintained off the floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall stored in a manner that allows them to properly air dry. Observed dishes left wet stacked. Food establishment shall implement pyramid stacking method to combat air drying issue.

4-501.11 Maintain equipment in good repair. Observed a broken reach in unit at the front off house by the drink machine.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a purse stored by the register area.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the handsink next to deep fryers at the start of the inspection. CDI- PIC restocked soap in dispenser. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispensers in both male and female bathrooms not dispensing paper towels. Battery operated device is malfunctioning. CDI- PIC provided paper towels in bathrooms until dispenser is fixed.

7-201.11 Store toxic materials to avoid contamination. -P Observed bottle of bathroom cleaner stored on metal rack above boxed coke products. Observed multiple bottles of chemical cleaners stored above paper towel rolls on metal rack near ice machine. CDI- bottles moved, EHS discussed proper storage of chemicals with PIC.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed shaker container above deep fryers without a label.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several small flies throughout the kitchen during inspection. PIC stated that ecolab has already been contacted and they will be out to fix the issue soon.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic and metal containers wet stacked across from 3 comp sink on metal rack. REPEAT.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf PIC provided chlorine test strips but was unable to locate quat test strips. Facility uses quat for sanitizer buckets. CDI- roll of quat test strips provided during inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris buildup on fryers, specifically French fries. Observed hot box units with residue, in need of cleaning. Observed gaskets in need of cleaning below the drink dispenser at the drive thru window.

5-202.14 Backflow Prevention Device, Design Standard - P Observed inadequate backflow prevention device at can wash area. Provide a hose vacuum breaker between the splitter and the long black hose to properly prevent backsiphonage while maintaining water use in this area. CDI- education provided to PIC on proper backflow prevention device, examples of proper device were shown to PIC. VR required.

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 underneath metal racks in walk in cooler. Observed floors in need of cleaning behind cooking equipment throughout facility. Observed walls near can wash with black buildup. Observed areas of walk in cooler door with black buildup, in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a large plastic bag with to-go boxes stored with retail food in walk in cooler. Observed employee possessions such as a backpack stored on food prep surfaces. Observed a cell phone stored on top of a food prep surfaced during inspection. CDI- employee items moved. EHS discussed using a designated area for employee food and possessions.

2-301.14 When to Wash - P OBSERVED when EHS arrived on site, employee scratch beard without washing hands afterwards and continued working. CDI. PIC instructed employee to rewash hands.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. OBSERVED wet stacked clear and metal pans across from the three comp sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several metal insert pans and lids soiled with food waste on clean dish shelf. CDI: PIC instructed food employee to wash and sanitize all dishes. - REPEAT -

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice and mashed potatoes in hot holding between 118F-128F. CDI - PIC voluntarily discarded items. - 1.5 -

7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer containers stored on prep surfaces next to batter station, biscuit station, and prep top. CDI - All items moved to lower shelves and away from contamination. - REPEAT - 1 -

5-205.15 Maintain a plumbing system in good repair. Observed leak at hand sink near frying station. - 0 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed bag of employee items stored above syrup containers near 3 comp sink. CDI - PIC moved items. - 0 -

2-102.12 Certified Food Protection Manager - C Observed no ceritified food protection manager present in facility at time of inspection.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored on top of boxes of shortening near ice machine.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sink by 3-vat sink. CDI: PIC sent employee to buy soap. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink by 3-vat sink. CDI:PIC provided paper towels. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed green soap bucket being stored in hand sink by 3-vat sink. CDI: PIC relocated soap bucket. 5-202.12 Provide at least 100F water at handsinks. -Pf Observed hot water less than 100F at hand sinks throughout facility- water temperature of approx. 80F.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed employee making chicken batter on drain board of 3-vat sink. 3-vat sink set up for ware washing and buckets of sanitizer and soap stored on same drain board as prep was being completed on. CDI: Educated food employee and relocated prep to chicken batter station.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several metal insert pans and lids soiled with food waste on clean dish shelf. CDI: PIC instructed food employee to wash and sanitize all dishes.

7-201.11 Store toxic materials to avoid contamination. -P Observed bathroom cleaner stored on top of boxes of shorteneing near ice machine. Observed sanitizer buckets stored above fryers where food was being prepared. CDI: Food employee relocated sanitizer bucket. Observed spray bottle of windex stored on food prep surface where food was being prepared. CDI: PIC relocated chemical bottle to approved location.

3-307.11 Miscellaneous Sources of Contamination - C Observed frozen boxes of chicken tenders stored below condenser unit with icecicles formed on it in walk-in freezer. Box stored on floor of walk-in freezer. CDI: PIC removed box from floor and out from under condenser unit.

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 and debris on floor in walk-in cooler and walk-in freezer.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed employees unable to state major reportable illnesses and symptoms. CDI provided EHP and told PIC ongoing education is needed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed back handsink by fryers blocked by cart and trash can. CDI items moved.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employees going from handling raw chicken batter, then going to handling ice handle, going in walk in, and pulling up cooked product to take on the line. Other employees using gloves to handle boxes, clean, and continue preparing food. CDI hands washed and gloves changed. 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Observed employees making batter at 3 comp sink while soiled dishes were in the next bin. CDI batter prepped moved to prep sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed metal and plastic containers with leftover sticker and paper debris that were stacked and soiled dishes stored on clean rack. Facility must ensure they fully discard and scrub off remaining debris. CDI

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken tenders that were holding in reach in top at 119-136F. CDI tenders 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 facility with rice sitting on counter covered to cool for holding. CDI item uncovered and placed in walk in freezer to rapidly cool.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed frozen box of chicken stored under walk in freezer condenser unit where there seems to be blue icicles forming above product. Observed boxes of food stored on the floor in walk in freezer.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer buckets at 0ppm.

4-501.11 Maintain equipment in good repair. Observed reach in freezer that is unable to fully close and appears blue liquid that may be leaking from condenser unit.