CHICK-FIL-A #429

10 DAY VR. 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Noted PIC unable to explain the verification process for employee health policy training of new staff. EHS observed proper health policy on bulletin board in upstairs office, but no employee signatures. PIC stated they did not know if or where signed forms would be stored, but did respond correctly to questions about symptoms and illnesses requiring exclusion from food handling duties. (-0) EHS advises PIC that they must have a verification method for this training. PIC should email signed versions of employee health policy by staff members within 10 days. Employee health policy here: https://mecknc.widen.net/s/ftrdv7k6rd/food-employee-reporting-agreement

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 8 packages of hard boiled eggs between 44F-51F in bottom shelf of WIC. Ambient temp of WIC is observed at 50F. Other TCS foods inside (shredded cheese, yogurt) were 41F and below. CDI- Eggs voluntarily disposed of. Other TCS foods inside WIC relocated to lowboys and RIC in anticipating of them not being able to hold temp. (-1.5)

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 two pans of chicken cooling WIC which had ambient temp of 50F, and no decrease in temp after one hour. CDI- PIC finishes rapid cooling chicken in WIF. EHS advises PIC not to cool anything in WIC until repairs are successfully conducted. (-0)

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. PIC observed with gemstone ring. EHS advises that during food handling, only a plain band ring is allowed. (-0)

10 DAY VR. 4-501.11 Maintain equipment in good repair. Observed broken temp sensor on outside of WIF and WIC with ambient temp of 50F, not able to hold TCS foods. Other space is available for storage of WIC items. EHS will make return visit within 10 days to re-assess walk in. (-0.5)

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 ice scoop handle stored in contact with ice.

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 clean linen stored on ground in office

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 recently prepared salads cooling at 48 degrees F in flip top prep refrigerator. 2nd cooling temperature measured 48 degrees F. Cooling rate calculation indicated method not effective to reach cooling parameters. CDI, salads transferred to WIF 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://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 - 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 recently prepared salads cooling at 48 degrees F in flip top prep refrigerator. 2nd cooling temperature measured 48 degrees F. Cooling rate calculation indicated method not effective to reach cooling parameters. CDI, salads transferred to WIF 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly near back door.

4-501.11 Maintain equipment in good repair. Observed broken plastic near sliding door ice machine. Operator showed photo part was ordered.

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 employee pick up sticker from ground then proceed to food preparation and filling drink handling clean single-service articles. Observed employee touch soiled garbage in garbage can but not wash before handling clean equipment. CDI, employees washed hands.

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P -Observed Mac and cheese commercial RTE TCS reheated to 122 degrees F. CDI, Mac and cheese placed back in oven to continue reheating to 161 degrees F.

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 clean towels on ground in upstairs office.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Yogurt parfait in reach in cooler recorded above 41F, CDI - Placed on TPHC. 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. One employee not wearing a hair restraint. CDI - Donned.

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. Personal jacket stored on top shelf used for facility goods. Keep in designated area.

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

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf. PIC was unaware of reportable symptoms and illnesses and stated they had not been trained on what to report. PIC stated that him and another manager present during the inspection were both new managers. CDI - EHS instructed PIC on reportable symptoms and illnesses (posted on notice board) and what actions to take when an employee has one of these symptoms or illnesses. EHS provided employee health poster and Employee Health Agreement form in Spanish. For more information on employee health policy, 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 Mac n cheese and chicken nuggets hot holding below 135 F. PIC stated these items are held for 90 minutes and 30 minutes, respectively, before they are discarded. CDI - EHS provided procedures template and instructed PIC on holding foods on TPHC. Mac n cheese and chicken nuggets were placed on TPHC during inspection. 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 .

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - 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 colby jack and yellow american cheeses registering > 41 F inside flip top unit. See temperature chart. Employee present confirmed that the product had been placed into cold holding prior to inspection. CDI - Products relocated to reach-in freezer and cooled down towards < 41 F by end of inspection.

REPEAT: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed x2 live cockroaches during inspection. CDI - PIC exterminated pests and demonstrated invoice of services performed by Carolina Pest Management on 12/5/22 for pest treatment services. Facility expecting January’s pest treatment services within the week. -0- ***No deduction in points due to facility’s active treatment towards pest control.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - 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 shredded cheese mix at 46 F inside flip top. Employee present confirmed that the product had been used to prepare macaroni & cheese an hour prior to inspection. CDI - Product relocated to walk-in freezer and cooled down to < 41 F by end of inspection.

REPEAT: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed x2 small cockroaches during inspection. PIC demonstrated invoice of services performed by Carolina Pest Management on 718/22 for fly treatment services. Recommend facility contact PCO for specialized treatment of cockroaches.

REPEAT: 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 no CFPM during today’s inspection.

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 strips < 135 F in hot holding station. Item was placed into station 10 minutes prior to inspection. All other products recorded at > 135 F. CDI - Re-heated to > 165 F.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed x1 live cockroach on wall next to kitchen hot holding station. PIC demonstrated invoice of services performed b yCarolina Pest Management on 5/27/22. Recommend facility contact PCO for return treatment.

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 no CFPM during today’s inspection.

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 PIC unaware of the reporting requirement for Non-Typhoidal Salmonella. CDI - EHS educated PIC and gave information via email regarding 2017 Employee Health Policy change.

501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. For more information, please visit: http://meck.co/FoodSafety. Observed no Vomit & Diarrhea clean-up procedure in facility. CDI - EHS provided education on establishment requirement of Vomit & Diarrheal Written Plan and Clean-Up kit. Guidance has been provided to the email address on file.

REPEAT: 5-205.11 Maintain access to hand sinks. Hand sinks may only be used for handwashing.-Pf Observed equipment stored in front of hand sink near prep line. CDI - Obstruction removed.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no manager with CFPM in facility during inspection. PIC was handling business somewhere else inside of the mall. CDI - CFPM PIC arrived half way through inspection. PIC on site for full inspection has completed CFPM class and is in process of taking test. - 0 -

5-205.11 Maintain access to hand sinks. Hand sinks may only be used for handwashing.-Pf Observed syrup container stored inside of hand sink near ice cream machine. CDI - Syrup container removed. - 1 -

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed drain flies throughout facility. Drain flies seem to be coming from floor drain in between walk in cooler and freezer. PIC states he has already called pest control. - 0 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jackets, drinks, and handbags stored above single-use items next to ice bin. - 0.5 - * No Sign due to COVID-19 Pandemic

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up in grill.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site at time of inspection.

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 chicken, tomatoes, cheese, corn in WI, prep unit, RI, with no date mark on them. CDI. PIC date marked all of them.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed hand wipe papers stored under the hand washing sink. Needs to be stored to avoid contamination.

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 build up on the floors of the WI freezer. Needs to be cleaned.

2-101.11 PIC shall be present during all hours of operation. -PF Observed no certified food protection manager on site at time of inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed nuggets holding at 119 degrees. CDI discarded. -0 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in back kitchen. Facility will look at further ways to prevent fly entry.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed container of pickles anc cherry sitting out on counter unwrapped/unprotected. Keep protected from physical contaminants.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Back cutting board has some scars and is in need of replacement/resurfacing.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wiping cloths on counter surfaces.

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 ice machine appeared damaged. Operator stated was recently cleaned and unit scheduled to be replaced.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed some cracks in floor in storage area and some soil residues upstairs floor. Observed grease residue accumulaing at back prep line

2-301.14 Wash hands after activities that contaminate them and before handling clean single-service articles. Observed employee at register handle money and then handle clean single-service cups behind front counter. CDI by instruction. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Observed food employee not vigorously rub hands for 10 to 15 seconds when washing their hands. CDI by instruction.

7-201.11 Separation-Storage - P - Observed chemicals stored near where clean linen were stored. CDI, linen relocated.

6-501.111 Controlling Pests - PF - Observed fruit flies in kitchen. Verification required to ensure that pest control is completed.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Food shall be stored in wrappings, packages or covered containers. Observed container of lettuce and cheese uncovered / unprotected and some food in contact with inside wall of refrigerator. CDI, operator voluntarily discarded product touching inside of refrigerator and wrapped lettuce to protect from contamination.

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 in-use knife wedged in a soiled area at prep line.

4-803.11 Storage of Soiled Linens - C - Store soiled linen properly. Observed some soiled cloths stored on cooking equipment along prep line.

2-301.14 Wash hands after activities that contaminate them. -P - Observed food employee handle raw chicken with gloved hand and then handle equipment door with same gloved hand. CDI by instruction.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Food contact surfaces shall be clean to site and touch. Observed tea nozzles stored clean in container on rack but with soil residues. CDI, nozzles relocated to sink for cleaning.

3-501.15 Cooling Methods - PF - Use proper methods to cool foods. Observed chicken cooling in deep container in walk in cooler. CDI, operator transferred chicken to shallow container to rapidly cool.

6-501.114 Maintaining Premises, Unnecessary Items and Litter - C - Physical facilities shall be free from unnecessary items and litter. Observed tea nozzles that operator stated was no longer used stored in facility. Remove if no longer needed.

6-201.11 Floors, Walls and Ceilings-Cleanability - C - Floors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. Observed floor tiles removed near new grease trap installation under 3 compartment sink. PIC stated that they have it scheduled to be sealed but are awaiting inspection from the city prior to sealing.

2-401.11 Eating, Drinking, or Using Tobacco - C - Store employee drinks so that contamination of food is prevented. Observed employee drinks covered but located over containers of pickles on storage rack. Improvement noted since last inspection>

6-202.13 Insect Control Devices, Design and Installation - C- Insect control devices shall be located so that contamination of equipment and food is prevented. Observed insect control device located over refrigerator and prep area in kitchen.

4-803.11 Storage of Soiled Linens - C - Store soiled linen properly. Observed soiled cloth stored on prep counter surface.

2-102.12 Certified Food Protection Manager - C - At least one person in a management capacity shall be on site at all times and be an ANSI accredited certified food protectino manager. Observed no certified PIC on site during inspection. CDI by instruction.

2-401.11 Eating, Drinking, or Using Tobacco - C - Foods may drink from a closed beverage container if handled to prevent contamnination of equipment. Observed an employee beverage stored on prep table in kitchen.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - TCS foods shall be cold held at 45 degrees F or below. Observed milk and ice cream mix cold held at 52 degrees F that were required to be "refrigerated after opening". PIC stated foods were relocated to dispenser unit earlier in the day and unit was turned on at that time. CDI, operator voluntarily discarded milk, mix and communication was made with PIC on processes to ensure that TCS food is cold held and mainained at 45 degrees F and below.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employee's glasses stored on the chopper. CDI - glasses were moved.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - Observed unwashed tomatoes and lettuce stored above ready to eat apple slices and chicken salad. CDI - Unwashed produce was moved below ready to eat things.

General Comment 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 several salads with lids made an hour ago in the reach in cooler by the fryers and reach in cooler at the front at 55F. CDI - salads were placed in the walk in and freezer to quickly cool. Once salads are made, place them in the cooler or freezer to cool down to 45F then place in the reach in units.

General Comment 4-501.11 Maintain equipment in good repair. - Observed a split gaskets on the raw chicken reach in cooler. Replace gasket.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed one employee ring out a wet wiping cloth in a handsink. CDI by instruction.

Protect food from contamination sources not specifically noted by code. Observed cleaned and cut lemons being stored in their original cardboard shipping containers.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one heavily scored cutting board.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed two dusty ventilation covers near the stairwell.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Mold on interior handle of ice chute in large ice machine and mold on drink nozzle at front counter beverage station. CDI- Operator, Thomas Belt; had all items cleaned.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Dried residue and dried debris on splash side of milk shake mixer and attachments. CDI- cleaning is needed.

3-501.15 Cooling Methods. Large container of chicken salad bieng cooled in walk in cooler tightly covered. Method corrected; discussed options.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Dried debris in one gasket at the salad prep cooler. Cleaning is needed.