CHICK FIL A #2982 AT BLAKENEY

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 some shelving in need of cleaning in kitchen and near 3 compartment sink with some food debris accumulating .

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed some baseboard damage near office an in need of sealing .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed chicken wraps tightly covered from morning preparation at 44-45 degrees F cooling for over 4 hours . CDI, chicken wraps voluntarily discarded. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken nuggets hot held at 131 degrees F. CDI, chicken transferred to cooling process. 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 chicken wraps tightly covered from morning preparation at 44-45 degrees F cooling for over 4 hours . CDI, chicken wraps 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed some metal pans wet stacked. 4-903.11 (A) Store cleaned equipment, utensils, linens 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 soiled ladder stored up against clean equipment rack in contact with clean trays.

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 fruit and yogurt cups recently prepared in morning cooling between 42-43 degrees F. 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 .

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

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P - Observed 1 food employee touch face before handling clean single-service gloves without washing hands after touching face. CDI, employee washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed 2 salads between 42-43 degrees F. CDI, salads voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed sticker residue accumulating on outside of lemonade containers. Observed gaskets in need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed pans stacked in clean dish storage with sticker residue. Remove all stickers and residue while cleaning dishes. CDI- PIC took all items with stickers to the dish area to be re washed, rinsed, and sanitized. 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 .

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed employee medication stored on shelf with single service items. CDI- PIC advised food employee to relocate the medication to a designated space.

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 prepped salads in containers with a sealed lid cooling the WIC and in a lowboy unit that were temping above 41F. See temp chart. CDI- PIC relocated all salads to the WIC and removed the lids to allow for rapid cooling as there was only 30 minutes left in the cooling window. See comments. REPEAT. Full Points. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed a lowboy unit leaking water. Repair as soon as possible.

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 and handle for chicken RIC caked with food debris during inspection. Cleaning needed to preclude pest harborage. CDI- PIC advised food employee to clean the handles of the chicken RIC. EHS educated PIC about touching the reach-in coolers with gloves that have been used to handle raw chicken. REPEAT. Full points.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed chicken wraps prepped at 7:03 am holding above 41F at 11:50 am, missing the cooling window. CDI - PIC discarded. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken wraps prepped the morning of the inspection being cooled while sealed in plastic containers in lowboy fridge during inspection. Some had missed the cooling window. CDI - PIC discarded wraps that missed the cooling window, and moved the other cooling wraps into the WIC uncovered to hasten 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 .

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 and handle for chicken RIC caked with food debris during inspection. Cleaning needed to preclude pest harborage.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build of food debris in bottom and sides of thawing cabinets. Clean as needed.

General Comment: 4-501.11 Maintain equipment in good repair. PIC stated facility in process of replacing dish machine with like-for-like unit. Contact EHS when installed. Contact number provided with PIC.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone stored on prep table.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed food employee with gloves handle trash and soiled equipment then come to kitchen and use same gloves to handle clean equipment. CDI, employee removed gloves and washed hands.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed food employee with gloves handle trash and soiled equipment then come to kitchen and use same gloves to handle clean equipment. CDI, employee removed gloves and washed hands.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black soil residue accumulating in ice bin near to go window. Clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed milk and cheese cold held above 41 degrees F. See temperature observation chart. CDI, cheese relocated to rapidly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 shingle service lids stored in soiled area of holster near to go window.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed Cobb and kale salads cooling in the front reach in. Salads had lids on and were stacked high. CDI-salads were placed into the WIC to rapidly cool down. Observed salad in the WIC cooling while wrapped with plastic wrap.CDI-salad was unwrapped.

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. Employee reporting agreement doesn’t include nontyphoidal Salmonella. CDI-REHS educated and provided PIC with an updated employee health acknowledgement form and employee reporting agreement to properly inform food employees.

4-501.11 Maintain equipment in good repair. Observed pooled water in salad prep cooler low boy. Have cooler serviced for leak.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -P. Observed large metal container of lettuce not meet the 4 hour cooling time, within 4 hours lettuce temped 45F. CDI-PIC discarded lettuce.

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 metal containers of lettuce cooling in walk in cooler with plastic wrap over lettuce. CDI-PIC partially removed plastic wrap to allow for rapid air flow.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed cooked chicken strips at 44F and several containers of superfood (kale) maintaining temperatures of 47F-52F. CDI - Items taken to WIC for cooling.

3-501.13 Use approved thawing methods. Observed several pre-packaged mac-n-cheese thawing inside prep sink submerged in water but not under running water. No signature needed due to COVID-19 guidelines.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two containers of superfood (kale) in reach in unit maintaining temperatures of 50F-51F. Items prepared at 7:30 am and placed in unit since then. Ambient air temperature of unit is 40F. CDI - Items taken to WIC for cooling. No signature needed due to COVID-19 guidelines.

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 frontline employee wash hands and turn off faucet with bare hands. CDI - Educated employee on proper handwashing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needing to be done on chicken cooler floor.