CHICK-FIL-A #1754

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without CFPM certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee using electronic tablet then proceed to don gloves to go back to working with food. CDI: EHS instructed employee to discard gloves and wash hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 3 market salads in RI cooler measuring 43F. PIC stated that these salads had been in the unit over night and had not been out of refrigeration. Observed American cheese stored in CH table measuring 47F. PIC stated that the cheese had been in the unit for about 2.5 hours. CDI: PIC voluntarily discarded salads and took American cheese to WIC to quickly cool. EHS observed American cheese reach 41F by end of inspection. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.11 Maintain equipment in good repair. Observed leak in WIF in back storage room causing ice to accumulate on top shelf. Food was not observed to be exposed to leak. Repair.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed sticker residue on metal container stored as clean. CDI - PIC moved container to 3-comp sink for w/r/s. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

6-501.12 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 heavy dust buildup on ceiling vent covers in kitchen area. Observed dust buildup on kitchen wall by fryers. PIC to address cleaning frequency and thoroughness.

-REPEAT- 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no employee with CFPM certification working at time of inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 mixer and table with food and liquid debris build-up. Observed build-up of grime on front shelving under cash registers. Per PIC, mixer and table are no longer used. Recommend removal of unused equipment or increase the cleaning frequency. PIC to address cleaning frequency of front shelves.

5-205.15 Maintain a plumbing system in good repair. Observed broken backflow prevention device on faucet in mop pit. PIC to address repair/replacement of backflow prevention device.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. -REPEAT- -1 point- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed sanitizer bucket stored in rear handwashing sink next to fryers. Observed ice dumped into handwashing sink next to ice machine. CDI - Items were removed from handwashing sink by regulator. -1 point-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed blue cheese crumbles, corn kernels, and chopped romaine in flip top cooler holding at 44F. CDI - Items were discarded. PIC has been advised to conduct frequent temperature checks of TCS foods. -REPEAT- -1.5 points- 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 open boxes of chopped romaine lettuce stored on floor in walk in cooler. -0 points-

2-103.11(D)(H) PIC shall ensure rules in the code for food safety and handling are met. -Pf. Observed PIC not ensuring employees are properly washing hands and not knowing procedure for handwashing. PIC unable to correctly answer EHS’s questions related to proper effective methods of cooling TCS foods. VERIFICATION REQUIRED. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed 2 food employees turn off faucet without using barrier after washing hands. CDI- EHS discussed handwashing procedures with PIC, PIC had employees rewash hands properly.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at handsink next to prep sink. CDI- PIC had papertowels placed in area for use.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed roasted corn and cut lettuce temping above 41F in separate flip top units. CDI- PIC voluntarily discarded items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed 2 shallow densely packed plastic pans of Mac and cheese cooling in WIC since around a quarter past 11am, temping at a rate of 0F/min. CDI- EHS discussed cooling methods with PIC, PIC removed coverings from pans to allow for more effective cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flying pests throughout establishment by 3-comp, fryer station, and on prep tables. PIC stated that pest control has been coming regurlarly.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stack of pans stored as clean were stacked while pans were still wet. Allow utensils to adequately air dry before stacking. Kept at half credit due to no increase in severity from last inspection. REPEAT

5-205.15 Maintain a plumbing system in good repair. Leak at 3-compartment sink faucet handle. Repair leak. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee jacket observed on top of lemon slicer. Do not store personal items on top of food equipment. CDI - PIC moved jacket as corrective action.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - 2 dishes with debris build up. PIC stated they were dishes no longer used by establishment. EHS advised them to remove or label items not used to avoid them being used by employees and avoid violation on future inspections. *CDI - PIC placed items into 3 comp sink to be washed, rinsed and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. *Observed - Ice scoop stored on soiled surface. *CDI - PIC placed item into 3 comp sink to be washed, rinsed, and sanitized.

*REPEAT* 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. *Observed - minor wet stacking of metal containers.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. OBSERVED IN USE wet wiping cloths stored directly on prep table. CDI. PIC removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans in need of air drying, stacked wet.

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 build up on vents in the kitchen area and WI cooler.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff at time of inspection. REPEAT VIOLATION. CDI- PIC Tony arrived during inspection. EHS discussed staffing with owner/manager, importance in having someone at facility with CFPM at all times. PIC Tony stated he has added a few managers with CFPM, scheduled to come in today, just not here yet.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed paper towel dispenser placed directly above open air breading/holding station, potential to splash contaminate food when washing and drying hands. EHS discussed placement with PIC Tony, can choose to relocate paper towel dispenser or keep breading station covered with lids to ensure there is no contamination of food when washing hands. EHS discussed with PIC, PIC stated that logistically it makes more sense to move paper towel dispenser, look into a smaller dispenser that will fit in tight space. REPEAT.

4-501.11 Maintain equipment in good repair. Observed gaskets splitting on walk in cooler, damaged. REPEAT. Note: points left at 0, equipment is holding temperature compared to last inspection, gaskets should be replaced on WIC soon due to damage.

5-205.15 Maintain a plumbing system in good repair. Observed can wash with hose with pistol grip attached, grip is affixed/tied together with plastic wrap. Maintain in good repair.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff at time of inspection. REPEAT VIOLATION. CDI- PIC Tony arrived during inspection. EHS discussed staffing with owner/manager, importance in having someone at facility with CFPM at all times.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salads and yogurt holding above 41F in reach in unit, see temp chart. Employee stated she was aware of malfunctioning unit, believes someone is coming to fix today. Salads and yogurts were just prepped this morning, nothing has been stored in this unit over night. CDI- salads and yogurts moved back to walk in, unit shall not be used for cold holding until properly fixed and holding temp, EHS discussed with manager 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 .

4-203.12 (B) Ambient air and water thermometers shall be accurate to +/- 3F.-Pf Observed ambient air thermometer on malfunctioning unit reading 80F. Observed readout on outside of unit stating unit was below 41F. Ambient air thermometers are incorrect, replace with functional thermometer. CDI- PIC provided.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies and nats in kitchen during inspection. EHS discussed pest control service with PIC.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed paper towel dispenser placed directly above open air breading/holding station, potential to splash contaminate food when washing and drying hands. EHS discussed placement with PIC Tony, will find another location for paper towels so this contamination hazard is not present.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans in need of air drying, stacked wet.

4-501.11 Maintain equipment in good repair. Observed gaskets on walk in cooler with damage, splitting at seals. Observed reach in unit cold holding unit not functional during inspection.

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 gaskets on walk in cooler with black buildup, in need of cleaning.

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

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink next to prep sink/ice machine. CDI: PIC provided paper towels.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled fillets and fried nuggets being held below 135F in warmers. CDI: Education provided and PIC voluntarily discarded product.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed leaf lettuce being held above 41F in sandwich topping station. EHS discussed use of TPHC - management at previous inspection opted into TPHC but facility still utilizing temperature. CDI: Education provided and PIC placed product on ice for rapid cooling. REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed leaf lettuce, sliced tomatoes, and sliced cheese being held above 41F in sandwich topping station. PIC stated product placed into unit @10am. CDI: PIC placed ice bags on product to cool(40F, 39F, 40F). Observed 2% milk being held above 41F in front reach-in cooler. Food employee stated container opened @11am and pulled as needed to make iced coffees. CDI: PIC moved product to walk-in for rapid cooling and opted to use smaller portions on TPHC going forward. Paperwork provided.

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 certified food protection manager on staff at time of inspection- PICs certificate expired. REPEAT VIOLATION.

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 certified food protection manager on staff at time of inspection- PICs certificate expired. REPEAT VIOLATION.

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 written policy for vomit & diarrhea cleanup. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice in hand sink next to breading station. Observed food employee empty personal cup into hand sink next to vegetable prep sink. CDI: Education provided and hand sinks cleaned.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed "clean" lettuce spinner on sanitized end of drain board soiled with food waste. Observed knife stored as clean above three compartment sink soiled with food waste. CDI: PIC sent lettuce spinner and knife to be re-W/R/S.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes, chopped lettuce, and sliced cheese being held above 41F in tabletop holding unit. PIC stated product placed into unit @12pm and that work order was placed approx. 3 weeks prior. Sliced tomatoes and lettuce cooled using ice baths to 41F or below. Sliced cheese did not meet cooling before 4 hour time hold was up. PIC voluntarily discarded product. EHS will return within 10 days to verify unit has been repaired. Facility is to use ice baths and coolers until unit can properly hold temperature. VERIFICATION REQUIRED.

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 chopped lettuce cooling in walk-in cooler in covered plastic tub. PIC stated product prepared @2:30pm. CDI: Education provided and product vented for rapid cooling. REPEAT VIOLATION. .

4-501.11 Maintain equipment in good repair. Observed table top holding unit unable to maintain food at 41F or below. See violation #20 for more details. REPEAT VIOLATION. **Points value not increased due to other violations present.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site during inspection. PIC came later after inspection was done.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black build-up around the metal edges on the release tray and the lid. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 4-6 dishes with food debris on the inside.CDI-PIC took back to be W/R/S.

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 salad in the reach in at 47F. Salad was in a plastic clamshell, covered. EHS temped 30mins later and salad had cooled 1F. CDI-PIC moved to the WIC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking in the dish drying area.

4-501.11 Maintain equipment in good repair. Observed gasket loose on the reach in cooler, observed prep unit not working.

5-402.11 Prevent backflow between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. -P Observed sanitize bin in the 3-comp sink backing up into the other 2 attached compartments. They all lead into the grease trap, could be an issue with the grease trap being full. PIC called maintenance while EHS was on site. VR REQUIRED 3/22/2021.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed stand up pull/thaw cabient holding chicken at 44/45F. CDI-PIC voluntarily discarded all chicken and PIC called maintenance to come fix. Observed prep unit in the front holding milk at 46F. Prep unit had a large tray full of dressings blocking air flow. CDI-PIC was allowed to cool milk down since it had come out less than 2 hrs ago. REPEAT. PIC suggested they have a bag on the door to hold dressing instead of blocking air flow. EHS will make a follow up visit.

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 in plastic container with lid on in a prep unit at 52F. PIC said it was made at 11am. CDI-PIC moved lettuce to WIC

4-501.11 Maintain equipment in good repair. Observed two cold holding units not holding correct temps. PIC did not sign due to Covid protocols.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black build-up on lip and metal rim.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 prep units holding above 41F. CDI-All TCS food was voluntarily discarded, lettuce and tomatoe was made at 10:30am was allowed to cool down. VR REQUIRED 1/24/2019.

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 milk opened yesterday with no datemark. CDI-PIC voluntarily discarded due to temperature abuse.

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

4-501.11 Maintain equipment in good repair. Observed two prep units in use holding above 41F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed walk in cooler cold holding cut lettuce, milk, eggs and other TCS foods at 45F and above at beginning of inspection. CDI - PIC stated cooler was out this morning when he arrived and repair tech on the way at beginning of inspection. Walk in cooler taken out of service and TCS foods held overnight in walk in were voluntarily discarded. -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 large container of cut lettuce with lid in place prepared this morning for salads cooling in walk in that is currently out of service. CDI - PIC moved lettuce to prep unit for cooling with lid vented until repair complete. -1- REPEAT

4-903.12 (A)(5) Prohibitions - C Clean equipment shall be stored in a clean location and is prohibited from storage under sewer lines. Observed cleaned and sanitized soda nozzles stored under handsink drain at front counter. -.5-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed food debris present on chicken mini boxes stored as clean. CDI - PIC voluntarily discarded damaged boxes. -.5-

4-501.11 Maintain equipment in good repair. Observed walk in cooler with ambient air temperature of 42F at its lowest temperature during inspection. EHS advised PIC to call when cooler repaired. -1-

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 several items in salad flip top with no date labels. PIC stated that items are typically used within 24 hours, but some items last longer. CDI: EHS had PIC label any items that had not been prepared within the past day.

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 sliced tomatoes cooling in a covered metal container in a reach in unit rated for holding on cook line. CDI: Tomatoes vented and sent to walk in unit for rapid cooling.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloth stored on area in front of waffle fry frying area. CDI: Cloth placed in sanitizer bucket.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee food stored in warmer above customer biscuits. CDI employee food voluntarily discarded.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no handsoap provided at handsink in prep area of kitchen. CDI soap added.

4-501.11 Maintain equipment in good repair. Observed gasket in disrepair on chicken breading cooler.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked on the drying rack. REPEAT

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

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce and tomatoes holding on ice above 45F in an inoperable sandwich prep cooler. CDI-Advised PIC to switch to TPHC until unit is repaired. Explained TPHC requirements to PIC.

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 3 pans of lettuce cooling tightly covered in the walk-in cooler. CDI-lids removed to facilitate cooling. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans wet stacked on drying rack.

4-501.11 Maintain equipment in good repair. Observed sandwich prep cooler inoperable at time of inspection. Repair or replace immediatey. VERIFICATION REQUIRED

5-205.15 Maintain a plumbing system in good repair. Observed grease trap inoperable and emiting odors. Repair or replace. VERIFICATION REQUIRED

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled chicken (cooked 20 minutes prior) holding at 119F. CDI-chicken reheated to 165F

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 recently processed sliced chicken tightly covered in dense pans in reach-in cooler at 53F. Temperature loss attributed to time out to slice. CDI-chicken placed in single layer on sheet pan to facilitate cooling. Adivsed to process chicken in smaller batches and always ensure product is cooled to 45F before being placed in pans for cold storage.._

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap provided at handsink beside chicken breading station. CDI handsoap provided.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed grout deeply grooved between tiles in front of 3 compartment sink.

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

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed microbial growth inside ice machine.

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 grilled chicken, chicken salad and fried chicken not date marked. All items prepared on Saturday. CDI all items labeled.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two buckets of sanitizers not labeled. CDI buckets labeled.

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

4-501.11 Maintain equipment in good repair. Observed split gaskets on equipment throughout facility. Observed rusted and peeling shelves in walk-in cooler. REPEAT VIOLATION. Observed standing water in salad low reach-in cooler. REPEAT VIOLATION.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces collecting food debris; shelves, inside coolers, handles of equipment, etc. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed split gaskets on equipment throughout facility. Observed rusted and peeling shelves in walk-in cooler -- Repeat violation. Observed standing water in salad low reach in cooler. Observed glass door slide throughout cooler non-functional.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces collecting food debris; shelves, inside coolers, handles of equipment, etc.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored on top of scale used in food operation.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ranch packet container stored in handsink. Employee stated she was rinsing container. CDI by instruction, container was removed and taken to dish area.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine collecting black debris.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce and tomatos above 45F. EHS recommends items be held on TPHC. VERIFICATION REQUIRED. Observed salads and slaw in sliding reach in cooler above 45F. CDI PIC stated items were recently placed in cooler. Cooler was maintaining 45-47F. Items were taken to walk-in to rapidly cool. VERIFICATION REQUIRED.

7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer bottle stored above work surface. CDI bottle was relocated to appropriate location.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed sticker residue on several clean containers. 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 frier basket broken and in disrepair. VERIFICATION REQUIRED. 4-501.11 Maintain equipment in good repair. Observed split gaskets on several coolers. Observed walk-in cooler shelves rusted. Observed sliding glass reach-in cooler not maintaing food below 45F. VERIFICATION REQUIRED.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food and grease debris in nonfood contact surfaces throughout facility; cooler bottoms, shelves, handles and ledges of equipment.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed cloth towel in the back held out of sanitizer- bucket is broken and a new one is on order.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards on the make table and the small cutting board with deep grooves today. 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 a cracked fry scoop today- replace so that it is easily cleanable. VR in 10 days.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on the walk in cooler racks today. Dust green racks- some dust seen today.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed an employee wearing gloves today while handling raw chicken. Gloves wear discarded after dropping the chicken and then proceeded to use bare hands to pick fryer basket up that was full of the cooked product, handled a clean pan(touched inside of pan) that the cooked product would be placed into. Employee stopped to wash hands and contaminated pan was sent to be washed. Be sure to wash hands between tasks.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed mulitple day build up on the bread toaster today- sent to be washed during inspection to correct.

03-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed foods in low boy cooler stored at >45F today- moved to a working cooler to quickly chill these products Service call made by PIC.

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 3 containers of cooked chicken in the walk in today that were not date marked and they were cooked the day before and will be made into chicken salad that is held 3 days. Observed chicken salad that was dated with the chicken salad make date and not the chicken make date- Day dot must represent the oldest TCS ingredient. Chicken back dated and date changed on chicken salad to correct.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. | Observed a food service worker with a bracelet on today while preparing food.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed ice buckets stored on a soiled surface today. Both sent back to be washed.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a cutting board that had deep, dark grooves in it today, making it hard to sanitize properly. Damaged cutting board taken back to the office and a new one took its place on the make line to correct. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a crock pot onsite today that is approved for household use only.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dust green racks around the raw chicken station.

Observed no certified PIC onsite today. PIC must have passed an ANSI approved, proctored manager's food safety exam.2-102.12

Handwashing sink may not be used for any other purpose. Observed an employee washing out a clothe towel in the handsink today- corrected by placing a sanitizer bucket on the line for rags.5-205.11

Observed a few containers of chicken not date marked today. Be sure to date mark each container of chicken- do not just label the top container. Back dated today except for one container that was discarded by PIC during the inspection.3-501.17

Dust green racks- just a few are dusty today.4-602.13

PIC must have passed an ANSI approved, proctored food safety exam. Observed PIC with no certification today.2-102.12

Observed a.handwash today where no soap was used and bare hands were used to turn off water- employee stopped and asked to wash again to correct. Wash hands for 15-20 seconds with soap before rinsing them. Then use a papertowel to dry them and turn off the water, rather than using bare hands as observed today.2-301.12

Observed multiple containers of chicken in the WIC that were not date marked today(Some were from yesterday and some from Sat.)- PIC date marked them during inspection to correct. All TCS foods held >24 hours must be date marked.3-501.17

Observed grill cleaner spray bottle and open magnasol box stored over fryers/grills today on the upper metal shelf. Store chemicals were they will not contaminate food, food contact surfaces, clean linen, or single use articles.Chemicals moved to a safe location today to correct.7-201.11

Replace/resurface small cutting board that was in use today and has deep grooves that are hard to clean.4-501.12

2-102.12 Certified Food Protection ManagerPIC must have passed an ANSI approved, proctored food safety exam. Points will not be deducted until Jan.2014

2-103.11 (M) Person in Charge-DutiesAll employees must know what symptoms not to work with a nd know the big five illnesses that must be reported to the manager if they are ever diagnosed or oxposed to one of the five. Spanish version given today.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingHold TCS foods at 135F or more. Observed chicken minis holding at <135F today under the heat wire- product moved to cold hold to quickly chill down. Going to be reheated to 165F or more before serving.

4-901.11 Equipment and Utensils, Air-Drying RequiredAirdry dishes before stacking them to avoid microbial growth. Observed mulitple pans stacked wet today.

4-202.11 Food-Contact Surfaces-CleanabilityReplace broken ice bucket- broken on the bottom today.