CHICK-FIL-A #CLT CFA01

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a tray of side salads to be at temperatures of 43-44F int he front counter 2 door lowboy. PIC stated that they have been in the lowboy since approx. 11:30am and is unsure how long they would have been out of temperature for due to the door being opened and closed frequently. CDI - PIC voluntarily discarded. 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 a case of sausage patties to be stored directly on the floor of the WIF at the time of the inspection. CDI - Box moved to elevated storage rack.

4-501.11 Maintain equipment in good repair. - Observed the dishwasher to be non-operational at the time of the inspection. PIC stated that it has been nothing but problems since being installed approx. 1 year ago. Facility has other effective means of washing dishes by using the 3 compartment sink and no food contact surface violations observed for dishes stored as clean. Work order is already in prior to the EHS arrival for the repair.

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 the interior surfaces/racks of the raw chicken 2 door RIC across from the breading station to have accumulations of food debris/grime.

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 41F. -P. Observed several stacked pans of macaroni and cheese prepped at 2am between 44F-48F at 10:35am. CDI- Macaroni’s voluntarily disposed. Cooling methods discussed with staff. (-1.5)

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) Observed macaroni and cheese cooling in lowboy dated 07/01, but intention is not to mark for expiration date. PIC confirmed correct prep date, which they oversaw this morning. CDI- Failed cool macaroni’s disposed, cooled macaroni dated 06/29. (-0)

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed two rows of lidded macaroni and cheese stacked 6 containers high in lowboy, with front stack failing to reach 41F within 6 hours. EHS advises staff not to overfill lowboy and flow airflow, or stack so many containers on top of each other, which prevents cooling. (-0.5)

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 sanitizer being used at slicer and prep top was cloudy and soiled with debris. CDI- Sanitizer refilled with new sink and surface at 1000ppm and re-sanitized. (-0)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a few pans with residue of grease on them, mostly in corners. Dish machine has chronic issue with frequently going out of service and needs to either be permanently repaired or replaced with a properly working dish machine. Notify when dish machine is repaired or replaced. 10 day VR required. 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 sausage in hot holding at 128F. Either hold at 135F or write procedure to use time in place of 135F holding temperature. CDI by discarding sausage. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing ring with stones - all rings must be smooth with no stones; observed other employees wearing watch, bracelet. These items must not be worn by food service employees.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service cups not in dispensers or plastic sleeves, or plastic sleeve rolled down below the top cup. Keep all cups protected so that mouth piece is not exposed.

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 dust on top shelf of metal shelving close to meal wrapping area. Need to clean frequently.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at 2 hand sinks in the back of the facility. No food prep is done in that section of the facility. -CDI- PIC immediately provided paper towels for both hand sinks. Points not taken. ( 0 pts)

5-205.15 Maintain a plumbing system in good repair. Observed leaking faucet at the hand sink at the front of the facility adjacent to the cash registers. Repair leaking faucet. (1 pt)

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 inside lowboy across from biscuits making station. Increased cleaning frequency is advised. (-0.5)

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed multiple food handlers turn off faucets with bare hands and not a clean barrier (paper towel). CDI-EHS notified PIC and provided education and hands were rewashed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed RIC holding cheeses, kale, and other TCS foods above 41F (see temp chart) and an ambient temperature of 47F. PIC called for maintenance and determined that RICs fan had frozen. PIC removed all items and placed them into WIF to rapidly cool. VR within 3 days to check cold holding of RIC. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 4 crawling insects during inspection under 3 comp sink and on left side wall of 3 compartment sink with minor pooled water near 3 compartment sink. PIC stated that wash basin has a piece arriving. PIC provided pest control records with last service on 10/1-10/2 and requested additional service during inspection. Repeat.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed blueberries and tomatoes stored over cut tomatoes in RIC in back room. 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 eggs in hot tray at 126 F. REPEAT. CDI - PIC voluntarily discarded food. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed cut tomatoes cooling at an insufficient rate in covered pan in RIC in back room. REPEAT. CDI - PIC separated and uncovered tomatoes and moved pans to WIF to rapidly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf. Observed chicken thawing in 3-comp sink while not fully submerged. CDI - PIC weighed chicken down.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed cockroaches in facility in back room by front left corner, in kitchen by can wash, and at front line on back wall, behind coffee and lemonade dispensers. REPEAT.

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed boxes of food with ice accumulation in WIF.

3-302.15 Wash fruits and vegetables prior to use. PIC stated blueberries are not washed prior to use. EHS reminded PIC to wash all fruits and veggies (except washed and pre-cut fruits and veggies) prior to use. CDI - PIC removed unwashed fruits and veggies to be washed.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in RIC in back room by computer terminal.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled chicken nuggets being HH at 122F. CDI PIC voluntarily 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes and to go salads in back reach in cooler above 41F. See temperature chart. Salads were date marked today at 11 am. CDI EHS allowed PIC to put salads in WIF to cool down. Salads cooled down to 40F. PIC voluntarily discarded sliced tomatoes. 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 boiled eggs in back low boy cooler dated 11/11/23. CDI PIC voluntarily 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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, sliced tomatoes, and sliced cheeses being held on TPHC beyond its 4 hour hold time limit. CDI PIC voluntarily discarded all these foods.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed two pans of sliced tomatoes in back reach in cooling in deep pans with lids on them at 44F. These pans were date marked today at 9 am. CDI PIC voluntarily 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects and a bug crawling on wall in the facility. EHS advised PIC to have facility exterminated.

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 cardboard on floor in kitchen. 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 floor fan with large amount of dust buildup in kitchen.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash her hands and then turn faucet off with her clean hands. CDI EHS educated employee and she rehashed her hands.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of food on the floor in the WIF. PIC stated that they have night drop delivery.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service cups stacked on front counters unprotected and out of plastic. PIC stated that the cup dispensers are broken. EHS advised to keep in plastic and pull from the top. CDI PIC discarded cups and put out new ones in plastic.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed handwashing sink that didn’t have paper towels available. CDI - PIC replenished paper towel supply. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed cooked shredded chicken in lowboy to be more than 41 F. Food was placed in unit prior to EHS arrival. CDI - Product relocated to WIF. -0- 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.

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 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 cooked shredded chicken cooling while covered with lid inside the lowboy unit. Cooked shredded chicken was prepped before EHS arrival and placed into the unit. CDI - Product placed into the walk-in freezer where it began to cool down towards 41 F after 7 minutes. -1-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee’s cell phone stored on top of packaged brownies at front counter. CDI- Employee removed cell phone. -0.5-

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 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 parfaits cooling while covered with lids and in the reach in cooler. Parfaits were prepped before EHS arrival and were placed into the reach in cooler. CDI-parfaits were placed into the Freezer to rapidly cool down.

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

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area. REPEAT

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee prepping food while wearing a watch. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee with long hair not wearing a hair net.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area. CDI-dishes taken to dish area to be rewashed rinsed and sanitized.

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 rusty of shelving in kitchen area. Observed dusty monitors above tea urns

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken nuggets being hot held that were below 135F. CDI-nuggets were discarded.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed facility using old employee health policy with out non typhoidal salmonella. CDI provided new policy with required information. A

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed facility does not have written vomiting and diarrhea plan . CDI provided vomiting and diarrhea plan information.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed chicken chute only being cleaned every 8 hours and should be cleaned every four hours since it is a food contact surface. CDI PIC to clean every four hours.

3-501.19 Time as a Public Health Control. Observed lettuce and tomatoes not labeled with beginning or end times . CDI products labeled since time out was recorded in log book.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed a chair stored in front of hand sink near chicken cooler in back of facility. CDI- chair was removed.

3-202.11 Temperature - P,PF. Observed temperatures of sliced tomatoes, and tossed salad that were above 41 F. PIC stated that items were received at 1:30 pm. CDI-notification given to employees to take temperature of items before they receive them.

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 tossed salad and sliced tomatoes cooling for 23 minutes without any temperature change. CDI- Items were discarded.

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 a containers of sliced tomatoes, grilled chicken breast, and sliced lettuce cooling in covered containers. Observed Sliced lettuce cooling in a deep, plastic, covered container. CDI- Items were uncovered and /or placed in shallow containers to cool.

4-501.11 Maintain equipment in good repair. Repair leaking faucet at vegetable prep sink. Repair controller nozzle on faucet at 3-comp sink.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a roach crawling along chicken prep cooler in kitchen area. PIC stated that pest control visit was the end of last month. PIC sill look further into the cause of roach presence.

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 Observed cashier scooping ice wearing a bracelet and an apple watch. CDI- Cashier removed items from wrist. Employee washed hands.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Remove dust from exterior of fryers, refrigeration units, and shelving in kitchen area.

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 in corners and under equipment in kitchen area. Clean splash from walls behind prep areas.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. ICE MACHINE WITH PINK SLIME/MOLD BUILDUP-NEED TO CLEAN AND SANITIZE ON A FREQUENCY TO KEEP SLIME AND MOLD FREE. VR- facility has up to ten days to clean unit.

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 sliced lettuce that was not cooling at the proper parameters in the prep cooler. Employee stated that items were covered, but were stacked tightly to prevent proper cooling. CDI- Lettuce was seperated and allowed to further cool.

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 items such as salads, and sliced lettuce that were covered and not properly vented to promote cooling. CDI- items was seperated and allowed to further cool.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies in kitchen area. PIC stated that the last treatment was done before Mid-March.

4-501.11 Maintain equipment in good repair. Repair sanitizer dispenser at 3-comp sink. Currently, facility has to mix the sanitizer manually. 4-101.19 Nonfood-Contact Surfaces - C Replace rusty shelving located in raw chicken reach-in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean debris from exterior vat sinks, refrigeration units, and shelving in kitchen area. REPEAT.

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. Repair broken tile near ice cream machine near front counter. 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 in corners and behind equipmet in kitchen area.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed 0 ppm for sanitizer in buckets in kitchen area. Observed that the hose for sanitizer was not connected to sanitizer container which was empty. PIC did not test sanitizer buckets before placing in use due to not having test strips. CDI-buckets werre emptied and replaced wtih sanitizer registering at proper strength. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two live roaches crawling along wall near 3-comp sink. PIC stated that pest control has treated unit twice so for this year.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee preparing eggs without a hair restraint. CDI- employee put on a hair restraint.

4-302.14 Sanitizing Solutions, Testing Devices - PF Facility does not have any test strips for testing Quat sanitizer. VR- facility has up to ten days to provide test strips.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean dust and splash from exterior of refrigeration units in kitchen area.

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 splash on walls behind prep stations in kitchen area.

2-301.14 When to Wash - P Observed employees pick item off of floor and not wash hands before engaging in food prep. CDI- Employees was educated on washing hands. Employees washed hands.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observedd quat sanitizer not providing required concentration of sanitizerr at 3-comp sink and testing as low as 50 ppm at sink and sanitizer bucket. Observed drink nozzles at drink stations that were stained, but free from mold and mildew. PIC will change stained nozzles to new ones. CDI- facility will manually mix sanitizer to proper strength until calibration can be performed later today.

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 that sliced tomatoes did not cool down in the proper time allowed (temp was 45 F). CDI- containers of sliced tomatoes were discarded.

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 containers of sliced tomatoes and sliced lettuce cooling in refrigerator. Both items were covered and placed in deep, plastic containers while cooling. CDI- Some sliced tomatoes that did not cool with in the parameters were discarded. Sliced lettuce were uncovered and allowed to further cool.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single-service trays that were not inverted stored near hot-holding unit. CDI- Trays were inverted. REPEAT. Half points taken since improvements have been made.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean dust from cords and fan screens in kitchen area. Clean splash from exterior of refrigeration units in kitchen area.

6-301.12 Hand Drying Provision - PF Observed that there was no paper towels at hand sink in kitchen area. CDI- Paper towels were provided.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of containers that were stacked wet on drying shelf. Allow containers proper time to air-dry.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single-service trays that were not inverted. CDI- trays were inverted.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed leaking gasket at faucet at 3-comp sink. A member of management has placed a work order for the issue.

2-301.14 When to Wash - P - Observed food employee handle soiled towel and then handle clean single-service gloves without washing their hands in between. CDI by instruction to wash hands to prevent contamination of clean single-service gloves.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Observed cups and items stored at handwashing sink behind front counter. CDI, items removed from handwashing sink.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed quat sanitizer not providing required concentration of sanitizer at 3 compartment sink and testing 0ppm at sink and sanitizer bucket. CDI by instruction to ensure calibration of dispenser. Facility manually mixing sanitizer until unit calibrated.

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 TPHC log with incorrect date for items that PIC stated was held using time as a public health control and PIC stated that they wrote the wrong date for today. CDI, date corrected on log.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed several containers of lettuce cooling in deep covered containers in prep refrigerators that were prepared today. CDI, lettuce transferred to shallow pans and relocated to rapidly cool.

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf - Observed white food thermometer not accurate to within + or - 2 degrees F. CDI, thermometer removed from use.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handwashing sink near ice-cream machine. CDI, soap provided by PIC.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce, such as strawberries, blue barries and chery tomatoes, stored above ready to eat foods such as cooked chicken, as well as salads. CDI, items re-organized to have ready to eat foods over unwashed produce.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut tomatoes, cheese, as well as lettuce in cold box near warmers with temperatures above 45F. PIC stated items were placed in cold box at 10 am. CDI, TCS foods will be placed on TPHC as of today. Items were labeled for TPHC with beginning time of 10am, and end time of 2 pm. PIC provide written procedures.

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 grilled chicken cooling in reach in cooler in sheet pan, heavily stacked. CDI, chicken was divided into two containers to allow all chicken to cool evenly and quickly.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few fruit flies near service station, near ice-cream machine.

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

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed cups at service station without protection from contamination, outside of the sleeve.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers stored clean with old food debris stuck to surfaces; CDI containers pulled and placed into dirty dish pit.

NO POINTS DEDUCTED 7-201.11 Store toxic materials to avoid contamination. -P Observed chemical cleaning tabs stored on prep surface near coffee dispenser. (store all chemicals in designated area when not in use/in a manner in which no contamination can occur).

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed numerous containers stacked wet in kitchen area.

NO POINTS DEDUCTED 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 with no protection, exposed to contamination / sneeze spray at front checkout area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed numerous containers stacked wet in kitchen area.

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning (inside bottom surfaces of stand up cooler units).

REPEAT 6-305.11 6-501.110 Designate and use an area for the orderly storage of employees possessions. Observed employee's personal items not properly stored (Cell phone stored between boxes on shelf with and above food service items).

4-501.114 Maintain sanitizer at correct concentrations. -P Observed numerous sanitizer buckets below 150ppm Quat. Staff refilled with new sanitizer at 150ppm multi quat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw chicken at 52F and wash at 54F in top of breading station. Items were immediately discarded. Unit is functioning as it's holding food at 41F in bottom of unit. Keep lids closed when not in use. Staff advised they'd turn the unit down to 35F from 39F. Monitor.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed 2 personal beverages on prep area/near food in front. Staff discarded. There is an employee area in the back room - use this area.