BOJANGLES (STUDENT UNION)

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Employee drink observed on shelf above sauces on dry storage shelf. Do not store employee drinks above food. Store in a separate area, such as a low shelf.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand washing sink by biscuit prep area. Hand washing sinks must be equipped with paper towels. CDI - PIC refilled dispenser.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 2 pieces of egg in hot holding measured 120-127F. TCS foods in hot holding shall measure at least 135F. CDI - PIC discarded egg. 0 pts. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Liquid egg in ice bath measured 52F. PIC stated he noticed ice was melted 20 minutes ago and refilled it with fresh ice. CDI - Liquid egg measured 42F by end of inspection and was cooling down quickly. 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 .

3-501.19(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 TCS foods in small sandwich cooler are held using TPHC. Discard time for products was 12:30PM, and at 12:40PM they had not yet been discarded. CDI - PIC discarded food from cooler and refilled it with food from walk-in cooler. 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. Cleaning needed inside refrigeration units and exteriors of cooking and hot holding equipment. REPEAT

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. Grease buildup on floor under fryers. Clean floors more frequently. 0 pts.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand washing sink. Hand washing sinks shall be equipped with paper towels. CDI - PIC refilled dispenser. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Can opener blade had visible buildup on it. Clean can opener blade after each use. CDI - Can opener moved to 3-compartment sink to be washed. 0 pts. 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 .

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Green beans, pinto beans and Mac and cheese were placed in steam table after taking out of walk-in cooler. Use stove top to reheat TCS foods to at least 165F within 2 hours. CDI - Employee discarded the 3 pans of food.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Mac and cheese, pinto beans, and green beans in walk-in cooler were missing prep date labels. CDI - Employee discarded items. 0 pts. 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Establishment uses TPHC for all TCS foods in small sandwich cooler. No start time observed for these items. Ensure staff place TPHC start time on cooler me use or discard within 4 hours. CDI - PIC placed start time of 8am on cooler. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Gnats observed near back hand washing sink. Maintain premises free of pests. 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. Clean gaskets of all coolers and inside low boy under grill. Clean these areas more frequently. REPEAT

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. Employee drink observed on the prep line. Employees must store employee drinks in a separate location, such as a low shelf. 0 pts.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at all hand washing sinks at beginning of inspection. Hand washing sinks must be equipped with paper towels at all times. CDI - PIC filled dispensers with paper towels.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TCS foods (American cheese, shredded cheese, cut tomatoes, and shredded lettuce) held using TPHC were missing TPHC start time labels. CDI - PIC stated the items were put out at 8:30am so he placed an 8:30am start time for items. REPEAT TPHC procedure template may be found at: www.mecknc.gov/foodsafety

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting board attached to small sandwich cooler were has deep cut marks and needs to be resurfaced or replaced. 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. Clean gaskets of coolers, interiors/exteriors of cold holding equipment, low shelves, etc. Clean these areas more frequently. REPEAT

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. Floor cleaning needed throughout. Grease on floors. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee cell phone observed on bus tub lid on clean utensils shelf. Employee personal food (eggs) observed on shelf above food for establishment. Store employee personal items and food in a separate location. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P -Observed batter and flour mixture, previously used with raw chicken, stored above tea in the WIC. -CDI- PIC corrected storage order by moving food contaminated with raw chicken beneath the tea. For more information on food storage order 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 fries holding at 126F under heat lamp. -CDI- PIC voluntarily discarded the fries. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf -Observed shredded lettuce stored in low reach-in-cooler without a date mark. PIC verified lettuce bag was opened yesterday. -CDI- PIC properly added date mark. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf -Observed all items stored in prep top (cut lettuce, sliced tomatoes, sliced cheese, mayonnaise), held on TPHC for 4 hours, without a time stamp. PIC knew items were placed in unit at 10:30am, when facility began lunch service. -CDI- PIC properly added time stamps to indicate the time the foods were placed in prep top, on TPHC.

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 directly on the floor in the walk-in-freezer. -CDI- PIC raised boxes of food at least 6 inches off the floor.

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 handle for flour scoop fully submerged in flour. -CDI- PIC moved handle out of flour. -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 buildup of food residue and debris inside under-grill cold drawers, on roller carts in WIC, and on plastic bin housing biscuits in WIC. Observed sticker residue on pan stored as clean. -REPEAT-

6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap at handwashing sink in back kitchen. Observed no functioning soap dispenser in other hand sink in back kitchen. Food employees stated facility just ran out of soap. Food employee retrieved soap by contacting PIC. -CDI- PIC provided soap.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed all TCS items in prep unit above 41F (cheese, ranch, coleslaw). Cheese was placed in unit at 8:30am. Coleslaw and ranch were prepped this morning, then placed in unit for cooling. Ambient temperature of unit was 41F. -CDI- Because cheese was placed in unit 4 hours ago, cheese was voluntarily discarded. Because coleslaw and ranch have been in unit for less than 4 hours, they were placed in the WIC for rapid cooling. EHS and PIC discussed placing cheese, lettuce, and tomato in prep top on time (TPHC). 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 .

3-304.12 (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 handle for flour scoop fully submerged in flour. -CDI- PIC moved handle out of flour.

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 buildup of food residue and debris along sides of stovetop, inside prep top unit, inside drawers under stove, and on roller carts in WIC. Increase frequency of cleaning.

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 green beans cooling at a rate of 0. CDI- Discarded For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed bo rounds holding above 41F. CDI- Items discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed prep top unit, roller cart and large roller bins in need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed chicken marinate machine soiled with old food debris. CDI- Marinate machine taken to be cleaned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed bo rounds holding below 135F in the hot well. CDI- Bo rounds discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

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 lid of flour bin and shelves in the walk in cooler in need of cleaning.

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 Employee observed handling raw sausage with gloves on hands. Employee took off gloves and donned new gloves and began working with ready-to-eat food. Employees must wash hands when switching from handling raw animal foods to ready-to-eat foods. CDI - Employee washed hands. REPEAT

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towels not dispensing at hand washing sink beside 3-compartment sink. Paper towels must be available at all hand washing sinks. CDI - PIC placed roll on top of dispenser. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Knife, several pans and several scoops stored as clean had visible food residue on them. Utensils must be washed to sight and touch. CDI - Items taken to 3-compartment sink to be re-washed. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Cole slaw was not date labeled and PIC did not know when it was made. TCS ready-to-eat foods must be date marked and held for no longer than 7 days under refrigeration. CDI - PIC discarded cole slaw. REPEAT 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Several boxes of food stored on floor in walk-in cooler. Store food at least 6 inches off the floor. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several stacks of metal pans stored as clean were stacked while still wet. Allow utensils to adequately air dry before stacking. REPEAT

4-501.11 Maintain equipment in good repair. Gasket on walk-in cooler door is torn. Replace torn gasket. 0 pts.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Employee observed placing raw sausage patties on grill with hands and did not wash hands before moving to line and working with ready-to-eat foods. Employees must wash hands when switching from handling raw animal foods to ready-to-eat foods. CDI - Employee educated and instructed to wash hands.

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. Manager of the Bojangles asked how often the biscuit prep table is washed, rinsed and sanitized. Manager stated that the table is scraped throughout the day, but only fully cleaned at the end of the day. Ensure food-contact surfaces of equipment and utensils that are in use throughout day, are washed, rinsed and sanitized at least every 4 hours. CDI - Manager educated on food-contact surface cleaning frequency. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Pan of steak and pan of sausage both measured below 135F in hot holding unit. TCS foods in hot holding shall measure at least 135F. CDI - PIC discarded items. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pimiento cheese in small sandwich cooler top measured 44-48F. TCS foods in cold holding shall measure 41F or less. CDI - Pimiento cheese discarded by PIC. 0 pts. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Bag of cole slaw not labeled in walk-in cooler. TCS ready-to-eat foods must be labeled with date, and held for no longer than 7 days from preparation/opening. CDI - Cole slaw discarded by PIC. 0 pts. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some pans stored as clean were stacked up while still wet. Allow utensils to adequately air dry before stacking. 0 pts.

4-501.11 Maintain equipment in good repair. Replace torn gaskets present on walk-in cooler door, biscuit cooler, and drawer cooler. Equipment shall be maintained in good repair. Replace torn gaskets. // 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting board attached to small sandwich cooler has deep cut marks and is no longer smooth and easily cleanable. Resurface or replace cutting board. 0 pts.

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. Clean floors, walls around and underneath fryers. Clean these area more frequently. 0 pts.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed mop bucket blocking handwashing sink near the office area. CDI- Removed

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed mixer for chicken with old food debris. CDI- Mixer taken back to be washed.

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 floors in the walk in freezer in need of cleaning. Observed interior of the walk in cooler door in need pf cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed chicken mixer soiled with old chicken debris. CDI- Mixer cleaned. Observed soiled standing water in container housing lids. Lids soiled by water. CDI- Items taken back to be washed.

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 tenders holding below 135F in the hot well. CDI- Items discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F 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 lettuce, pimento cheese and sliced cheese holding above 41F in the prep top unit. CDI- Items discarded. Observed slaws in low reach in holding above 41F. CDI- Items cooled.

4-501.11 Maintain equipment in good repair. Observed prep top unit housing out of temp items not holding temp. All items removed. Get fixed

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed sanitizer bucket stored in the front handwashing sink. CDI- Removed 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the back handwashing sink near the fryers. CDI- Paper towels placed at the sink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed sanitizer at 50ppm. Manufacturer's instructions say effective concentration is 150-400ppm. CDI- Sanitizer remade. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed chicken mixer stored as clean with old food and debris. CDI- Mixer re-cleaned. 4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P For more information please visit: http://meck.co/FoodSafety Observed dishes quick dipped into the QUAT sanitizer. CDI- Dishes were soaked in sanitizer for required time frame.

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 walk in cooler door in need of cleaning. Door is soiled with flour and chicken debris.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P For more information please visit: http://meck.co/FoodSafety Observed dishes quick dipped into the QUAT sanitizer. CDI- Dishes were soaked in sanitizer for required time frame.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed bo rounds, fries,eggs and sausage holding below 135F. CDI- bo rounds and fries were placed on TPHC, since they go fast. Eggs and sausage were 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 For more information on date marking please visit: http://meck.co/FoodSafety Observed sliced tomatoes and containers of slaw without a date mark. CDI- Items discarded.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed roller cart blocking the handwashing sink near the 3 comp sink. CDI- Cart removed. NOTE: Facility has a reduced menu. No breading is being conducted. There are less chicken items and side items of current menu as well.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed bo rounds in the hot well holding below 135F. CDI- BO rounds discarded

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes and cheese in the prep top holding above 41F. See temp chart. Observed tomatoes in the low reach in cooler holding above 41F. See temp chart. CDI- Items discarded.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored on the floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the clean dish storage.

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 floors in need of cleaning under and around equipment.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.-Observed wet stacking of metal containers on the dish rack.REPEAT. ***No Signature due to Covid-19***

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Cleaning is needed on the handles of the grill drawers.

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P One pan of fried egg observed at 110F in hot holding unit. CDI. Food discarded.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Both gaskets on reach-in cooler doors heavily torn. Replace gaskets.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Interior of gaskets need cleaning.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf observed 1 handsink without hand towels. CDI-added hand towels

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 blanched fries in pan without time mark for TPHC. CDI- marked for time.

6-501.111 Keep the premises free of insects, rodents, and other pests. observed multiple fruit flies around 3 comp sink. PIC will continue to use approved methods to eliminate flies.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed sausage patties in bottom of flip top prep cooler > 45F. (placed in cooler yesterday per PIC). CDI by voluntary discard. Ambient air temperature of prep cooler > 45F. See item #45. *Continue to use ice bath for TCS foods held in cooler until cooler is repaired.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF observed open bag of lettuce and RTE sausage patties stored in refrigeration without date mark. CDI by date marking lettuce and discard of sausage patties. See violation #20

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 PIC did not provide written procedure for blanched fries during inspection. CDI- procedures provided after inspection.

4-501.11 Maintain equipment in good repair. observed prep cooler ambient air temp bottom 52F. observed prep cooler ambient air temp top 46.5F

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Pan of chicken tenders in the steam well at front service line not under temperature control. CDI- PIC Sakeil Martin had pan removed; voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Two small stacks of cheese in the same container in prep cooler not under temperature control. Same cooler as noted on previous inspection, however, ambient air in unit at 43F. CDI- PIC advised that cheese was in the cooler no more than 1 hour. Cheese was removed for rapid cooling. Replaced cheese in prep unit. Repeat; improvement from previous inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Commercially packaged single service sauce cups on lower shelving at biscuit station. Visible debris from flour on exterior of some sauce cups. Re-locate single service sauce cups. (0pts)

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Single service coffee cups stored in metal holder that was mounted to the wall. Back of cup holder not closed/ covered. Lids for single service cups stored next to it turned over with food contact side exposed. Correct storage. Repeat. All other single service articles observed to be stored as required.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dust build up in filters of large ice bin. Repeat. Improvement of noted from previous inspection.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Employee slicing tomatoes in preparation area. Employee advised that tomatoes were washed and then placed back on the lid of the box that they were received in during the preparation process as observed. CDI- Employee removed tomatoes from lid, rewashed them, and placed them in a clean container during the preparation process.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Food items in salad prep cooler not under temperature control. Ambient air in cooler at 52F. PIC Sakeil Martin checked the cooler and found the dial to be set on a low setting. CDI- Temperature dial was reset, and temperature recovery was checked at the end of the inspection. Ambient air was at 48F. Prep unit air temperature was recovering in unit. PIC had all items removed from cooler bottom until unit ambient air completely recovers to 45F or below. REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee arrived during inspection, assisted with food preparation and service, but was not wearing a hair restraint. All other employee's wearing a hair restraint. Provide hair restraint. (0pts)

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Dried debris in containers used to store single service articles, food contact surfaces of single service articles not protected during storage. REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Some dried debris on lower shelving/ hard to reach areas at front service areas. Cleaning is needed. REPEAT

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P An employee was asked questions regarding the employee health policy. The employee was unable to discuss all required parts of the employee health policy. Employee was able to discuss steps to take to return to work. The PIC has posted an employee health policy posted. CDI- employee was educated while onsite on all parts of the posted policy. Advised the PIC to ensure that employees understand the posted policy.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed the batter used for raw chicken stored on shelving above an opened box of bo-berries inside the walk in freezer. CDI by moving to a lower shelf. Also discussed storing pans used for cooked chicken on the table where the raw chicken is battered. Observed no obvious signs of cross contamination, but staff were educated on the potential and a new pan was obtained (CDI).

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed minor debris on a few pans and minor build up in the corner of the chicken marinader. CDI by removing to wash and sanitized while onsite.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled chicken stored inside the hot holding drawers at 118F, fried steak at 132F and fish at 126F. CDI by voluntary disposal.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed liquid pastuerized eggs stored on ice at a minimum of 46F. CDI by voluntary disposal.

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. Observed a few buckets measuring as low at 50ppm. Manufacturer specifies a minimum of 150ppm. CDI by refilling at 150ppm.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few metal pans stacked while wet. CDI by separating while onsite.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed some single service clam shells stored with the food contact surfaces up in the back of the kitchen. CDI by inverting while onsite. Observed build up inside the french fry container holders.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up inside the biscuit prep cooler and shelving near the cooler.

2-301.12 (C) To avoid recontaminating hands, food employees may use disposable paper towels or similar clean barriers to turn off faucet handles on a handwashing sink. Observed one employee wash hands and turn off the faucet handles without using a barrier (non debitable item). CDI by education.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a metal pan with grease droplets inside, tongs with sticky/greasy build up, a basting brush with greasy build up and minor food debris left on the vegetable slicer. PIC states the slicer is no longer used. Advised to clean and store as clean. CDI by placing into the 3 comp sink to be re-washed and sanitized.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed items stored on the hot holding serving line below 135F, including but not limited to: sausage patties, fried chicken pieces, 2 types of chicken tenders, bo bites and bo rounds (see temperature observations chart).

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 cooking and preparing food while wearing watches.

3-304.14(B) Hold in-use wiping cloths in sanitizer at the correct concentration in between uses. Observed all wiping cloth buckets at 0ppm. CDI by repreparing at 300ppm.

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 one scoop used for flour inside the walk in cooler with the handle submerged inside the product.

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Store single service items in a clean, dry place. Observed the single service french fry holders stored inside a container with build up. CDI by cleaning while onsite.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed one paper towel dispenser not properly feeding at the deep fryers. CDI by repairing and placing an extra stack of paper towels during visit.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed butter residue left on a baster stored as clean. Observed lemon debris and seed left in lemon wedger stored as clean. CDI by placing all on the dirty sink vat/drainboard to be properly re-washed, rinsed and sanitized. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on the ice machine deflector plate.

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 no time label on the blanched fries at arrival. CDI by voluntary disposal and re-labeling the following batch.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer available. VR- Provide within 10 days.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a slight presence of flies near the front register handsik. Advised PIC to clean in all possible harborage areas and report to contracted pest control company.

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4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean inside the gasket of the 2 door reach in freezer.

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 cleaning needed on the floor in between the wall and deep fryers, behind the ice machine and under the front register handsink. Explained that these may present as insect harborage areas.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed shatterproof bulbs needed over the hot holding line.

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 an employee handling soiled dishes and placing them inside the 3 compartment sink and then proceed to scoop ice out of the ice machine without washing hands or changing gloves. CDI by re-directed to wash hands and change gloves.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottels unlabeled.

| 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed 2 dented cans of green beans stored for use with other cans.

3-304.14(B) Hold in-use wiping cloths in sanitizer at the correct concentration in between uses. Observed wiping cloths stored in 50ppm sanitizer (quat) across from the cash registers.

4-501.11 Maintain equipment in good repair. Replace the torn gasket on the walk in cooler (work order has already been placed). 4-502.11(A) Maintain utensils in good repair. Observed a cracked ice scoop holder.

2-401.11 Provide a designated area for employees to eat and drink. Observed a half eaten biscuit stored in between the biscuit prep table and cooler. CDI by disposal.

2-301.15 Only wash hands in handwashing sink.-PF Observed an employee attempt to wash hands in the prep sink after handling raw chicken. CDI- PIC re-directed to proper handwashing at the handsink. Educated staff member on proper handwashing locations.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed dry cloths stored inside the handsink behind the front register. CDI by removing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dried vegetable debris left on table mounted slicer used this morning. Observed minor debris left on a metal pan and the blade of the can opener. CDI by removing to be re-washed. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed the raw chicken pans used to batter raw chicken with build up. According to the PIC the pans are used throughout the entire day. PIC was instructed to change as needed but no more than 4 hours. CDI by removing to be re-washed and sanitized. Observed dishes being washed at the 3 comp sink and placed on the clean drainboard without being sanitized. Observed no sanitizer prepared in the sink at the time of dishwashing. CDI by removing to re-sanitize. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed one sanitizer bucket at 50ppm, another at 0ppm. CDI by changing with sanitizer at 200ppm.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken stored on the line for hot holding as low as 111F. CDI by voluntary disposal. According to PIC these items are stored at 135F and above or TPHC. Provide paperwork if on TPHC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed products such as: cut lettuce, sl tomatoes, sl cheese, cole slaw, shredded cheese, etc (see temperature observations chart) stored above 45F. CDI- PIC was unaware the units were holding at 70F internally, all products were voluntarily discarded. VR- units are currently not working, advised to place units out of order and discontinue using until the unit can be repaired.

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 blanched fries on TPHC without a time stamp. CDI by voluntary disposal. According to the PIC hot products, such as grilled chicken, fried chicken and chicken tenders are kept on TPHC, however no paper work was provided. VR- provide paperwork or maintain items 135F and above.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Provide a higher glass shield for the products stored under the heat lamps on the front line. CDI by discussion and request for repair.

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. Observed 3-4 wiping cloths either soiled or wet in use and stored on the tables or prep surfaces.

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

4-501.11 Maintain equipment in good repair. Observed 2 prep coolers on the front line maintaining an internal air temperature of 70F.

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

5-402.13 Maintain sanitary sewage system.-P Observed a slow draining hansink at entry and a clogged floor drain causing a back up only when the prep sink is used under the 2 door middle section prep cooler. Advised to discontinue using the prep sink until repaired. VR- repaired required within 48hrs.

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 minor build up behind the cookline and a dried spill near the biscuit prep handsink.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee lip gloss stored with the biscuit prep items, observed coats and purses stored with boxed products.

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

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed sanitizing compartment of 3 compartment sink to be cloudy and full of food debris.

5-205.15 Maintain a plumbing system in good repair.-P Observed slow draining hand sink at register. Repair.

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 ceiling tiles missing above prep area. PIC stated that there has been a leak in ceiling from floor above. Did not observe leak during inspection.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a single container of salt or sugar not labeled. CDI by labeling onsite.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups left unprotected next to the front register. Advised to store exposed cups in the plastic sleeves.

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 wash solution at 108F while washing utensils. CDI adding hot water.

Maintain hot foods at the 135F and higher. Observed the top layer of chicken wings measuring as low as 113F and the bottom layer as high as 178F. CDI by discarding chicken wings and changing procedure to only store half the amount of chicken wings inside the pan.

7-102.11 Common Name-Working Containers - PFProperly label working containers of chemicals. Observed a chemical substance stored inside a sanitizer bucket. CDI by discarding the bucket and informing the PIC that the container can no longer be used to store sanitizer.

3-305.11 Food Storage-Preventing Contamination from the Premises - CProperly protect dry goods from contamination. Observed an opened bag of walnuts and a plastic wrapped bag of croutons. Advised to store in a sealed bag or lidded container.

6-305.11 Designation-Dressing Areas and Lockers - CDesignate areas for employee storage of employees clothing. Observed an employees apron and hat stored on a hook used to store clean utensils. CDI by moving and re-washing the utensils.

2-301.12 Cleaning ProcedureTo avoid recontaminating hands food employees must use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on handwashing sinks. Observed two employees turn off the faucets with bare hands after hand washing. CDI- education and re-direction.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and HardnessMaintain quat sanitizer at proper concentration. Observed quat in sanitizer buckets at 0ppm. Sanitizer dispensing container was empty and needed to be replaced. CDI- replacement.

3-501.19 Time as a Public Health ControlFollow proper time as a Public Health Control procedures (formerly TILT). Observed pizzas and stromboli time not recorded. CDI- education and reheat/time recorded.

3-303.12 Storage or Display of Food in Contact with Water or IceUnpackaged food may not be stored in direct contact with undrained ice. Observed pasta stored with ice inside of an undrained pan. CDI- pan replaced.

6-301.12 Hand Drying ProvisionProperly store ALL hands inks with soap and paper towels. Observed the batteries dead to the towel dispenser at the hands ink by the deep fryer.6-301.11 Hand washing Cleanser, AvailabilityObserved no soap at the hands ink by the deep fryer.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsProperly wash, rinse and sanitize all food contact surfaces. Observed minor build up left on the outside of a single soda nozzle. The nozzle was removed and re-washed (rinsed and sanitized).

3-303.12 Storage or Display of Food in Contact with Water or IceUnpackaged food if stored on ice must be stored only on drained ice. Observed pasta stored on undrained ice.

4-901.11 Equipment and Utensils, Air-Drying RequiredProperly air dry all utensils. Observed plastic and metal food containers stacked while wet.