US FRIED CHICKEN

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed American cheese and lettuce cold holding above 41F. American cheese was filled above fill line. CDI - PIC moved cheese to WIC for rapid cooling. PIC voluntarily discarded lettuce. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pipe leaking on unopened packaged food in WIC. CDI - PIC fixed piping and cleaned off contaminated packages.

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 sealant removed from floors. Floor needs to be resurfaced. Concrete is exposed. Observed hand sink needing to be re-fixed to the wall. Repair/replace. 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness request for a to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed rusted shelving though-out establishment. Repair.

5-202.12 Provide at least 100F water at hand sinks. Observed hot water turned off at hand sinks. CDI - PIC turned hot water back on at hand sinks. 6-301.11 Provide soap for handwashing at each hand sink. -Pf Observed hand sink with out soap. CDI - PIC added soap to hand sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed chicken stored above salad mix. CDI - PIC rearranged storage order to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken and beef stored above raw shrimp, raw lamb. CDI - PIC rearrange storage order to prevent contamination, For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 squirt bottles and seasoning shakers without labeling. CDI - labeled added.

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 employee beverages throughout facility above single use items and food. CDI - PIC moved to prevent contamination.

5-203.14- A plumbing system shall be installed to preclude backflow of solid, liquid or gas contaminants into the water supply system at each point of use at the food establishment, including on a hose Bibb if a hose is attached or on a hose Bibb if a hose is not attached and backflow prevention is required by law by, A) providing an air gap or B) installing an approved backflow prevention device. Observed hose connected to hose Bibb without backflow device. Hose end is stored in mop sink. Not sink is outside. CDI- Hose disconnected.

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 sealant removed from floors. Floor needs to be resurfaced. Concrete is exposed.

4-501.11 Maintain equipment in good repair. Observed blender in poor repair - sealed together on external surfaces with expanding foam sealant.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P -Observed boxes of raw chicken stored above an uncovered container of cooked chicken wings in the WIC. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

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 exposed concrete on flooring throughout kitchen. Resurface or paint floors to be smooth and easily cleanable.

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 employee food stored above customers’ portioned garlic sauces in low reach-in-cooler. -CDI- Employee food was moved to prevent contamination.

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 raw chicken stored in large container of water not meet cooling parameters. Raw chicken was combined with water 4 days ago, after chicken was cut and prepped at room temperature. PIC did not know what temperature of water was used. Observed raw chicken at 45F in center of large bin. Observed raw chicken at 41F near edges of large bin. All other items in RIC were 41F or below. PIC stated the bin of chicken was not removed from unit since last night. -CDI- PIC drained water from chicken and placed chicken in smaller tray to cool rapidly to 41F or below. 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 raw chicken stored in large, plastic container covered with lid not meet cooling parameters. PIC stated chicken was cut and prepped at room temperature four days ago, then placed in large plastic container with water. PIC did not know what temperature of water was used. Observed raw chicken at 45F in center of large bin. Observed raw chicken at 41F near edges of large bin. All other items in RIC were 41F or below. PIC stated the bin of chicken was not removed from unit since last night. -CDI- PIC drained water from chicken and placed chicken in smaller tray, uncovered, to cool rapidly to 41F or below. 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 .

3-303.12(A) Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water. -Observed raw chicken stored in water in two large plastic containers. -CDI- PIC drained water from chicken and placed in clean containers.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -Observed wet stacking among multiple dishes stored as clean.

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 exposed concrete on flooring throughout kitchen. Resurface or paint floors to be smooth and easily cleanable.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed container stored in the hand washing sink. CDI- Container removed and placed at 3 comp sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed opened raw chicken and fish stored above fries in the tall reach in unit. CDI- Raw meat removed and located on the bottom. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese in the prep top unit holding above 41F. See temp chart. CDI- Cheese placed in the walk in cooler to 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of sauce stored on the floor in the walk in cooler. CDI- Container removed from the floor.

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 with areas of flooring where concrete is exposed. Resurface floors to be smooth and easily cleanable.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed bucket stored in the back handwashing hand washing sink. CDI- Bucket removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener soiled with old food debris. CDI- Can opener taken back to be cleaned. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed chicken flour without a label. Label flour.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor Observed containers of frozen food unpackaged in containers without lids. Cover the items.

4-501.11 Maintain equipment in good repair. Observed shelves at dish storage area rusted.

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 floors with concrete exposed and paint peeling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken, shrimp and potato salad in the walk in cooler holding above 41F. Walk in cooler was not holding temp. TCS food items removed and placed in another cooler to cool down. Items were determined to be within time/ temp parameters. See violation #47 for more details. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed thermometer without a working battery.

4-501.11 Maintain equipment in good repair. Observed walk in cooler holding above 41F. EHS asked PIC if he knew hot long walk in cooler was out of temperature. PIC stated that he checked the cooler before he left this afternoon at 1:00pm. PIC stated that the cooler was at 38F before leaving at 1:00pm. Maintenance called and in route. Maintenance came and cooled walk in cooler.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 3-pieces of chicken in hot box at 127F. CDI - The rest of the chicken from the same batch was 162F. Chicken out of temp was reheated. 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 raw chicken and lamb cooling in drawer cooler. Observed raw chicken cooling in reach in with lids on. CDI - Lids were removed. Chicken cooling in drawer cooler was moved to WIC to 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed wall mounted shelf with loose screw being held up by old cans. Observed prep cooler edge taped up due to missing screw. Needs repair. PIC stated work order for repair has been made.

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed employee cleaning dishes at 3-comp sink and not using sanitizer. Employee had a bucket of soap in sanitizer compartment. CDI - PIC moved all items to be washed and correctly set up 3-comp sink for proper wash/rinse/sanitize procedure.

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 wings cooling in drawer cooler. CDI - PIC moved wings to WIC to cool.

6-202.13 Properly locate mechanical insect control devices. Observed fly trap over prep table. CDI - PIC removed fly trap.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed dented cans stored with undamaged cans on shelf. CDI- PIC separated cans and EHS instructed PIC to designate a location for the storage of dented cans.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink next to 3-comp sink. CDI - Paper towels were provided at all sinks.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer bucket not labeled. CDI - Label was added to sanitizer bucket.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed handle of scoop in container of cooked rice. CDI- Scoop was properly adjusted.

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 paint peeling in bathroom.

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 does not have updated Employee Health Agreement with changes from the adoption of the 2017 Food Code. CDI - EHS discussed updates with PIC and provided PIC with link to updated Employee Health Agreement.

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 complete vomiting or diarrheal event cleaning plan. Facility does have county poster. CDI - EHS discussed requirements for vomiting and diarrhea plan and provided PIC with link to state created plans.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket and canned beverage on prep table. CDI - Jacket and beverage were moved.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw lamb and shrimp over ready to eat chicken in reach in cooler. CDI - Storage order was rearranged. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed potato salad in cold holding unit with deserts at 48 F. CDI - Potato salad was voluntarily discarded.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop handle stored in contact with food.

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 PIC wash hands, then turn faucet off with bare hands. CDI- PIC washed hands again and turned faucet off with the paper towel barrier.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed opened container of raw fish stored over fries in the tall reach in freezer beside the prep sink. CDI- Raw fish placed on the bottom shelf.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean linens stored on the floor. CDI- Linens removed.

4-204.115 Warewashing Machines, Temperature Measuring Devices - PF Observed no QUAT test strips for the sanitizer at the 3 comp sink.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee change gloves on 2 occasions without washing hands. CDI- employee washed hands and donned new gloves. 2-301.14 When to Wash - P Observed employee return from the restroom and did not wash hands prior to starting new task. CDI- employee washed hands, put on gloves, and started next task.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed utensils stored in handsink. CDI- utensils removed and sent to wash.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed employee washing utensils at 3 comp sink without using 3 step wash, rinse, and sanitize. Educated PIC on how to properly set up the 3 compartment sink. CDI- utensils washed using wash, rinse, sanitize.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken stored in bottom of prep cooler > 41F. CDI- chicken moved to walk-in to rapid cool. Do not leave TCS foods out of refrigeration for long amounts of time. Chicken cooled to 41F.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed packaged items in display cooler (pasta salad, potato salad) without date mark. CDI by date mark.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored in container of water.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed rice paddles stored inside rice warmer with handles in food.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf PIC did not provide QAC test strips for testing sanitizer. Verification required within 10 days.