CHICK-FIL-A #280

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. REPEAT Observed unsealed wooden riser in back storage area during inspection. Replacement or sealing necessary. 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. REPEAT Observed build up of food debris at bottom of RIF and on exterior of chicken RIC 1 during inspection. More frequent or thorough cleaning necessary to preclude pest harborage or cross contamination. 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 low grout lines in front of mop sink during inspection. Observed various holes in wall near fryer station. Repair and/or replacement necessary. 0 pts.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed unsealed wooden riser in dry storage area during inspection. Sealing or replacement necessary. 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 on bottom of RIF and caked onto handle of chicken RIC 2 during inspection. More frequent or thorough cleaning necessary to preclude pest harborage and/or cross contamination. Repeat. 1 pt.

6-303.11 Provide required lighting intensity. Observed lighting intensity in dry storage area maintaining 1.8 foot candles during inspection. 10 foot candles required. 0 pts.

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 metal pans wet stacked.

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. Observed build up of food debris in bottom of thawing cabinets. Clean as needed.

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 damaged edging near walk in freezer in back storage room. Repair. 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 flooring throughout facility in need of cleaning.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a german roach on floor of facility. Facility has routine pest control. Increase frequency.

REPEAT 4-501.11 Maintain equipment in good repair. Observed front of house storage drawer missing a handle. Observed a missing handle on one of the warmer drawers.

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 fryer and bottom of reach freezer with buildup of food residue. Increase cleaning frequency. Observed movable cart in the facility with a buildup of food residue on bottom shelf. Clean as needed.

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 a personal food container in one of the warmer draws. No patron food was observed in warmer drawer during inspection.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Employee stated that the trays for chicken tenders are washed, rinsed and sanitized once a day. All utensils and dishes out of temperature control shall be washed every 4 hours. CDI - Employee removed trays to be washed.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer wipes stored above the fryers. CDI - Item was removed.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloths on the counter of the front check out area.

REPEAT 4-501.11 Maintain equipment in good repair. Observed rusting walk-in cooler shelves.

REPEAT 6-501.12 Cleaning, Frequency and Restrictions (C) Floors, walls and ceilings shall be cleaned a frequency to prevent build-up of food debris. Observed a large build-up of grease and food debris on the floor around the frying station.

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 for around 3 seconds before drying. CDI - Employee were educated and rewashed for the required length of time.

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed lettuce, tomato, and cheese TPHC time stickers for 11:00-3:00pm. Items had not been discarded by 3:45pm. CDI - Items were voluntarily discarded.

REPEAT 4-501.11 Maintain equipment in good repair. Observed rusting walk-in cooler shelves.

REPEAT 6-501.12 Cleaning, Frequency and Restrictions (C) Floors, walls and ceilings shall be cleaned a frequency to prevent build-up of food debris. Observed a large build-up of grease and food debris on the walls and floor around the frying station. Improvements made from previous inspection.

6-303.11 Provide required lighting intensity. 10ft candles of light are required for walk-in coolers. Observed a broken light inside of the walk-in cooler that would not stay on.

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. Observed employee drinks stored on prep surfaces.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed the back kitchen hand sink blocked my a mop container and buckets at the beginning of inspection. CDI - Items were removed. Observed a cup lid inside of the front kitchen hand sink. CDI - Item was removed.

REPEAT 3-DAY VERIFICATION REQUIRED 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all salads in the salad cooler at 45 degrees. All salads were moved to the walk-in cooler to rapidly cool.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on counters throughout the kitchen.

4-501.11 Maintain equipment in good repair. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. Observed the top salad cooler not operating. Observed rusting shelves in the walk-in cooler.

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 build-up of grease and food debris on the equipment around the fryers.

REPEAT 6-501.12 Cleaning, Frequency and Restrictions (C) Floors, walls and ceilings shall be cleaned a frequency to prevent build-up of food debris. Observed a large build-up of grease and food debris on the walls and floor around the fryers. 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 low grout in the are around the ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all salads in the salad cooler at 65 degrees. CDI - Items were voluntarily discarded. Salads will be kept in a different cooler until the unit is fixed. Repeat. 3-day verification required.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wt wiping cloths being stored on prep surfaces.

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 all blue ice scoops submerged into the drink fountain ice containers. CDI - Items were removed from the ice.

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 low grouting in the back kitchen, especially around the ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of chicken tossed salad that was stored above 41 F. Food employee was not sure when salad was prepared. CDI- salad was denatured and discarded into trash. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed container of grilled chicken breast that were not dated in walk-in cooler. PIC stated that chicken breast were prepared on Saturday since the facility is closed on Sundays. CDI- food product was properly dated with 12/16. -zero- 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheese in reach in both holding above 41F threshold. CDI - Item was moved to walk in cooler to cool below temperature threshold. - 1.5 - Points were reduced as improvement was noted. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans stacked wet above dish area. - 0.5 -

4-502.13 (B) - The bulk milk container dispensing tube shall be cut on the diagonal leaving no more than one inch protruding from chilled dispensing head. Observed milk dispensing tube cut straight across and protruding 2+inches from chilled head. - 0.5 -

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels provided at hand washing sink to complete hand drying provision upon arrival. CDI- Paper towels provided during the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheese and lettuce both holding above 41F threshold. Items were moved to walk in cooler to cool below temperature threshold. Ensure that foods are being properly cooled before placing inside of prep units. Lettuce was in reach in unit.

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. Additional cleaning needed to shelving above prep areas and unit holding fried chicken nuggets and breast. Recommend a higher cleaning frequency.

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 buildup attached to floors and walls throughout. Observed build up attached to walls and vents. Recommended higher cleaning frequency.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee bags/purses commingled around salad prep station area. Move items to a suitable area away from food preparation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce, tomatoes, salads, and cheese all holding above 41F threshold. Items were moved to walk in cooler to cool below temperature threshold. Ensure that foods are being properly cooled before placing inside of prep units.

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 lids attached to salads inside of holding unit. Ensure that salads are placed inside of rapid cooling equipment in order to meet proper cooling parameters. CDI- Salads were discarded for not meeting cooling time and temperature parameters.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a live roach.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple wet cloths stored on counter, Keep in sanitizer buckets.

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 buildup attached to floors and walls. Observed build up attached to walls and vents. Recommended higher cleaning frequency.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed salads that were prepared at 9am in the morning still at 44F. CDI- Salads were discarded during the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce, salads, and reduced fat milk all holding above 41F threshold. Items were moved to walk in cooler to cool below temperature threshold.

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 lids attached to salads that did not meet cooling. CDI- Salads were discarded for not meeting cooling time and temperature parameters.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple wet cloths stored on counter, Keep in sanitizer buckets.

4-501.11 Maintain equipment in good repair. Observed a number of reach in units not in service due to not working.

5-205.15 Maintain a plumbing system in good repair. Observed leak at sprayer faucet above the three comp sink.

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 buildup attached to floors and walls. Recommended higher cleaning frequency.

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 . In house prepped kale and cut tomatoes were cooling incorrectly, CDI- Lids removed. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. One wet cloth stored on counter, Keep in sanitizer buckets.

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. Bottom of freezer, walls near raw station, and glass door to salad cooler in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw chicken liquid batter recorded at 49F, CDI- Placed on TPHC, product was overstocked. REPEAT

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 In house prepped salads cooling in reach in coolers, CDI- moved to WIC with lid off to cool.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Front employee not wearing a hair restraint.

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 no vomit and diarrheal plan present inside of facility. CDI - Discussed requirement with PIC. Vomit and Diarrheal plan emailed to PIC. - 0 -

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 employee meal stored on top of cooler holding facility food items. Observed employee drink stored above facility food items in walk in cooler. CDI - Items moved to designated locations. - 0.5 -

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed front trash can stored in front of front hand sink. CDI - Trash can moved where it is not blocking hand sink. - REPEAT - 2 -

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed few soda nozzles with black buildup. Clean as needed to prevent contamination and build up. CDI - Soda nozzles removed to be cleaned. - REPEAT - 0 - * An improvement has been noted from last inspection. Violation is low risk; however, if violation is noted again a point deduction will occur. *

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 pans of raw chicken at chicken station holding between 51-55F. CDI - Items voluntarily discarded by PIC. - REPEAT - 3 -

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 lettuce, tomato, and cheese held on time marked with an 11:00am sticker. PIC stated they switched the pans of food items multiple items during lunch rush. PIC also stated they mark them with the time of prep, not with the time they are taken from the cooler. CDI - EHS instructed employees to mark time sticker with the time items are removed from temperature control. EHS instructed employee to mark the correct time. - 1.5 -

3-501.13 Use approved thawing methods. EHS noted 2 pans of chicken in thawing bags sitting on drain board of 3 comp sink. CDI - One pan moved back to cooler. Food employee began prepping one pan of chicken - 0 -

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 3 boxes of drink syrup stored on floor. CDI - Items picked up off of floor. - 0 -

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. EHS observed multiple wet wiping cloths stored outside of sanitizer containers. Once wiping cloths are wet, move them to sanitizer container or to be laundered. 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. EHS observed several soiled wiping cloths stored at fryer stations. Once wiping cloths are soiled, remove them from station and move them to be laundered. - 0.5 -

4-501.11 Maintain equipment in good repair. Observed caulking inside of hand sink next to ice cream station in need of re-caulking. - 0 -

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed black build up present inside of front hand sink, behind front hand sink (between counter and wall tile), and around seal of double - door cooler used to container kale salads and fruit cups. Clean as needed to prevent build up. - 0.5 -

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Trays stored on top of handsink. CDI- Moved.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Soda nozzles in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Tomatos and lettuce recorded above 41F (see chart). CDI- Cooled down

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf One employee prepping raw chicken without a hair restraint.

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. Scoop for flour stored with handle in product.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the ice machine on the front line to have buildup.

3-304.12 In-Use Utensils, Between-Use Storage - C Observed scoop in sugar container that had the handle in the sugar. CDI-scoop was positioned to have the handle not touching the food.

5-203.13 Service Sink - C Observed the service sink to have food debris inside of it. CDI-food was cleaned out of service sink. Service sinks are for the cleaning of mops or similar wet floor signs, not to use to discard food.

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 storage room to have debris on floor (tape, cardboard, banding). Observed the storage room to have trash in the corner of room.

2-301.14 Wash hands after activities that contaminate them. -P Observed employee drink from a water bottle while wearing gloves. Once complete, the employee went back to preparing food without changing gloves and washing hands. CDI- Employee was educated on glove use. Employee washed hands. Any effected food was discarded.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee drink from a water bottle while wearing gloves. Once complete, the employee went back to preparing food without changing gloves and washing hands. CDI- Employee was educated on glove use. Employee washed hands. Any effected food was discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced lettuce stored in top prep unit above 41 F. Proper time was not given for items to cool before serving. CDI- Items were placed in walk-in cooler and allowed to further chill

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees not wearing hair restraints while preparing food. CDI- Employees put on hair restraints.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed two personal drinks on flip top unit.

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 Cooked chicken cooling in flip top cooler. CDI- Dumped on sheet tray.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one wet wiping cloth stored on table.

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for hand washing .-Pf Observed wet wiping cloth inside of front hand sink basin. CDI- notified manager of findings and cloth was removed from sink before the inspection concluded. 0 points.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pasteurized eggs hot holding at <135 degrees F. CDI- PIC discarded eggs..-1.5 points.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pasteurized eggs hot holding at <135 degrees F. CDI- PIC discarded eggs..-1.5 points.

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 lettuce and tomatoes cooling in tightly covered containers while stacked on top of each other in reach in under counter cooler. Ensure adequate steps are taken to ensure TCS foods are cooled in a manner that allows for removal of heat. CDI- PIC uncovered/un-stacked cooling foods to meet ambient air cooling rate by the end of the inspection. REPEAT - 1 point.

35 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed container of sugar not labeled. 0 points.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employee enter the kitchen from outside and prep drinks and touch other utensils near cash register without washing hands first. CDI- PIC was notified and food employee washed hands . 0 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Milk stored in front display case near drink dispensers was cold holding >41 degrees F. Walk in cooler was cold holding chicken at 43 degrees F. Ambient air of walk in cooler was 38. CDI/VR Milk was moved out of front display case to the walk in cooler. Both units are to be serviced. 0 points due to first cold hold violation since rule took effect on 1/1/19.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Several salads in cold hold units were not labeled and said to be prepared last night. CDI- PIC labeled all salads as needed. -1.5 points.

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 lettuce and tomatoes cooling in tightly covered containers while stacked on top of each other in walk in cooler and at an under counter cooler. Ensure adequate steps are taken top ensure TCS foods are cooled in manner that allows for removal of heat. CDI- PIC placed items in freezer and uncovered/un-stacked cooling foods to meet ambient air cooling rate by the end of the inspection. REPEAT - 1 point.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed buckets of pickles stored on floor near back exit door. REPEAT - 2 points

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Sanitizer in quat buckets checked read 0 ppm. CDI- PIC changed quat buckets so that they are reading 200-400 ppm. -.5 points.

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 food boxes stored on the floor. REPEAT -.5 points.

4-603.16 Rinsing Procedures - C/4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed lettuce spinner being cleaned without properly getting washed, rinsed and sanitized. Dish washer was actively washing without any hot water of 110 minimum, rinse water or sanitizer set up in sink basins. CDI- educated employee on proper way to wash, rinse and sanitize soiled utensils. Lettuce spinner was placed back in 3 comp sink for re-washing . CDI .-5 points.

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 45F. -P Observed lettuce in walk in cooler not reach cooling rate. CDI, PIC voluntarily discarded lettuce.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut lettuce and tomatoes at service station cold holding above 45F. CDI, item placed on TPHC. Procedures provided, and filled out onsite. Repeat

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 lettuce cooling in large, tightly covered containers in walk in cooler and at an under counter cooler. Ensure adequate steps are taken top ensure TCS foods are cooled in manner that allows for removal of heat. CDI, items did not meat cooling rate. Items discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw chicken stored on the floor in walk in cooler. Observed bread stored on the floor. Repeat

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 cups stored on the floor.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jackets stored on top of bread, as well as over single service items such as containers for waffle fries.

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 45F. -P Observed salads and large container of milk bath cooling in prep unit bottom with ambient reading of 48 degrees salad showed no rate of cooling .CDI moved to walk in to achieve proper cooling. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken/bbq chicken in salad prep station reach in unit at 48-52 degrees. Observed containers of milk and whip cream being cold held above 45 degrees at cold hold unit near cash register. Ambient air of mini reach in cold hold station affiliated with salad prep and milk storage contained an ambient air of greater than 46 degrees. CDI salads were voluntarily discarded, Milk that was reading 46 degrees were moved to walk in cooler for aggressive cooling and better storage. Refrain from using these units to cold hold and cool until servicing is done. VR- Will return in no more than 10 days to check compliance of refrigeration. REPEAT

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 prepped salads that were left overnight lacking date marks. Ensure that all prepped tcs foods left overnight shall contain a date mark. CDI- PIC dated foods as needed.

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 preppped salads cooling tightly covered in prep unit that was above 45 degrees. Observed sliced tomatoes and lettuce cooling while fully wrapped in refrigeration that was greater than 46 degrees. Also observed large container of milk wash cooling in damaged refrigeration with lid on in a dense container. CDI- Foods were placed in shallow containers , uncovered and placed in the walk in cooler for more caressive cooling.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor./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 pickles being stored on the floor near the splash zone of the hand sink and can wash. Items were uplifted 6 feet and moved from splash zones in back prep area.

4-501.11 Maintain equipment in good repair. Observed breading station top and salad prep unit not holding proper temperature. PIC stated repair tech has been dispatched. 10 day verification required. REPEAT General Comment: Facility needs to improve with cold holding and cooling tcs foods properly.

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 45F. -P Observed salads cooling in prep unit bottom with ambient reading of 48 degrees salad showed no rate of cooling . CDI moved to walk in to achieve proper cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken and bbq chicken at salad prep station at greater than 45 degrees . CDI moved to walk in to cool. Oberved large chicken breast, chicken strips and milk bath at breading station at greater than 45 degrees see chart above. Moved to lower portion of unit which is holding temperature. Milk bath required to be changed every 4 hours. 10 day verification required . Repeat violation.

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 preppped salads cooling tightly covered and in prep unit that was above 45 degrees. CDI moved to walk in to facilitate proper cooling.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer wipes being held in sanitizer with no measurable concentration of QAC sanitizer. CDI changed to new bucket with proper concentration of QAC. -0 points-

4-501.11 Maintain equipment in good repair. Observed breading station top and salad prep unit not holding proper temperature. PIC stated repair tech has been dispatched. 10 day verification required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken and milk wash at breading station above 45 degrees and trending up . CDI moved to lower prep unit and downward trend observed. See chart above. 10 day verification required.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee breading and cooking chicken not wearing hair restraint. repeat violation. CDi advised employee to put on hair restraint and he complied.

4-501.11 Maintain equipment in good repair. Observed top portion of chicken breading station not holding temperature and in need of repair.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed kale and spring mix greater than 45 degrees in prep unit . CDI took to walk in to cool see temperature chart above.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed cooked corn stored in to go bag in salad prep unit. CDI removed from bag and placed in metal pan.

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

4-501.11 Maintain equipment in good repair. Observed torn gaskets on thawing cabinet.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed soft serve mix at 52 degrees . Repeat violation CDI mix discarded and machine taken out of service. 10 day verification required.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed buckets for sanitizer had no measurable sanitizer concentration at time of inspection . CDI sanitizer refilled.

4-501.11 Maintain equipment in good repair. Observed soft serve machine unable to maintain soft serve mix at refrigeration temperatures.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving in walk in cooler with buildup of food debris and in need of cleaning.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one employee beverage stored on top of a reach in cooler.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one package of soup on the stove at 78F with the burner turned off. CDI- soup was discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed ice cream mix cold holding at 49F in the ice cream dispensing machine. CDI- product discarded. Discontinue use of ice cream dispenser until unit can maintain food at 45F or below.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed a soiled fan covering in the glass reach in cooler where salads and yogurts are stored and debris accumulation on the front of a bun toasting machine. Minor improvements made since last inspection.

6-502.12 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 debris accumulation on the floors in the detached dry storage room and debris accumulation on a ventilation covering near the back door of the facility.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the front of house hand sink. CDI- soap dispenser was refilled.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee handling mobile phone with gloves on and then handling food without changing his gloves in between. CDI by instruction.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw chicken in a flip top cooler holding above 45F and sliced cheeses cold holding above 45F in another flip top cooler. CDI- cheese and raw chicken were relocated to different cold holding units for cooling.

3-304.14 Wiping Cloths, Use Limitation - C Provide sanitizer in buckets at proper concentrations. Observed 2 sanitizer buckets with less than 150ppm quat concentration in each.

4-501.11 Maintain equipment in good repair. Observed a raw chicken breading flip top cooler cold holding above 45F. The thermometer for the unit was reading at 66F. PIC removed all chicken from the unit during inspection. Instructed PIC to discontinue use of cooler until it is repaired. 4-501.11 Maintain equipment in good repair. Observed 2 torn cooler gaskets. Improvements made since last inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on shelving above the hot holding stations.

6-502.12 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 debris accumulation on the wall behind the raw chicken flip top cooler and on a ventilation covering above the commercial mixer.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 4 employee beverages stored on food preparation counter tops. Beverages relocated.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled chicken nuggets hot holding below 135F in a hot drawer (see chart). CDI- nuggets discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed chicken salad with a preparation date of 12/1. The chicken that was used to make the chicken salad was prepared on 11/30. CDI- item was dated with a preparation date of 11/30.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food boxes stored on the floor in the walk in freezer.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed multiple boxes of single use items stored on the floor in the detached storage room.

4-501.11 Maintain equipment in good repair. Observed 4 torn cooler gaskets on equipment throughout the kitchen and water dripping from the condenser unit in the walk in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the front of the bread toasting machine.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 4 employee beverages stored on preparation tables. Beverages relocated.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed soup on stove at 101F while stove was turned off. CDI- soup reheated to 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw chicken filets in a flip top breading cooler between 47-49F. CDI- chicken filets relocated to reach in cooler.

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 food stored on the floor in the walk in freezer.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use items stored on the floor in the dry storage room.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed 4 soiled gaskets on cold holding equipment throughout kitchen.

6-502.12 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 2 dusty ventilation covers in kitchen.

5-205.11 Maintain access to handsinks. Handsinks may only be used for hand washing .-Pf Observed wet wiping cloth inside of front hand sink basin. CDI- notified manager of findings and cloth was removed from sink before the inspection concluded. 0 points.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pasteurized eggs hot holding at <135 degrees F. CDI- PIC discarded eggs..-1.5 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken inside of raw chicken cooler cold holding at 43 degrees F. CDI- PIC placed raw chicken in the walk in cooler for cooling. All other raw chicken in same unit were reading at 41 degrees and below. REPEAT-1.5 points.

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 lettuce and tomatoes cooling in tightly covered containers while stacked on top of each other in reach in under counter cooler. Ensure adequate steps are taken to ensure TCS foods are cooled in a manner that allows for removal of heat. CDI- PIC uncovered/un-stacked cooling foods to meet ambient air cooling rate by the end of the inspection. REPEAT - 1 point.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed container of sugar not labeled. 0 points.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed cole slaw, made yesterday, at 47 F that had not been removed from prep unit overnight. CDI- discarded

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken minis at 122 F on front HH line. CDI-placed on TPHC

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one piece of raw chicken in prep unit at 49 F. CDI- discarded

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 salad incorrectly date marked. CDI- corrected Observed yesterdays chicken in walk in cooler and cole slaw in front cold hold case not date marked. CDI- date marked

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 cooling cole slaw and chicken salad in large, high volume plastic containers, covered in bottom of prep units. CDI-cole slaw discarded, chicken salad placed on two sheet trays to cool. URGE CORPORATE, FACILITY OR BOTH TO ADDRESS THIS PRACTICE OF COOLING. IT IS NOT CONSISTENTLY EFFECTIVE.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed dish wash solution at 100 F while washing. CDI- raised to 116 F and rewashed

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored on food prep surface. CDI- removed

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands, Use suitable utensils, single-use gloves or dispensing equipment. Observed food employee temp cooling, cooked chicken with the back of his hand. CDI- discarded; instruction provided

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. Observed cut leafy greens cold held at 48 F. CDI- placed on TPHC

3-501.15 Quickly cool foods using effective methods. Cold air must flow around product to remove the heat. Leave uncovered or vented. Observed cooked chicken stored in covered platic container at 75 F. CDI- discarded

FOOD debris on EQUIPMENT and UTENSILS shall be scrapped over a waste disposal unit or garbage receptacle or shall beremoved in a WAREWASHING machine with a prewash cycle4-603.12 Observed pans rinsed in can wash prior to cleaning. CDI- procedure stopped

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed empty employ beverage stored over wsh compartment of 3 compartment sink. CDI- removed; instruction provided

2-301.14 Wash hands before donning gloves and between gloves uses. Observed food employee glove handle raw chicken then handle other equipment with soiled gloves, rmeoved gloves and regolve with no hand wash. CDI- asked to wash hands; instruction provided

.3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above.Observed sausage hot held at 125 F. CDI- discarded

FOOD debris on EQUIPMENT and UTENSILS shall be scrapped over a waste disposal unit or garbage receptacle or shall be removed in a WAREWASHING machine with a prewash cycle 4-603.12 Observed pans rinsed in can wash prior to cleaning. CDI- procedure stopped

2-201.11 Facility shall have employee health policy. Observed facility unable to provide a employee health policy. CDI- hand out given

2-301.14 Food employees shall wash hands in between working with raw proteins and ready to eat foods. Observed food employeehnadle raw chicken, removed gloves, donn new gloves and prepare ready to eat foods. CDI- instruction provided

3-501.16 When Cold Holding TCS foods, temperratures shall be maintained at 45 F or colder at all times. Observed cut leafy greems and multiple sliced cheeses at 47-51 F. CDI- placed on TPHC. Template given.

2-102.12 Certified Food Protection Manager. Observed no food protection manager on site. Must be in place by January 1, 2014.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Maintain equipment clean to sight and touch. Observed soiled interior surfaces in ice machine. CDI by cleaning and sanitizing during inspection.

4-501.11 Good Repair and Proper Adjustment-Equipment. Maintain equipment in good repair. Observed two split gaskets, both on doors of undercounter freezer near grill.