BOJANGLES #1305

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed wet stacked containers stored as clean and dried. Separate to allow proper air flow. REPEAT*** (0.5 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 accumulation of debris/residue on non-food contact surfaces such as shelves and plastic containers. Increase cleaning frequency. REPEAT*** (1 pt)

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 slight accumulation of residue on walls throughout facility. Increase cleaning frequency. (0 pts)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken wings and chicken nuggets that were below 135F while said to be hot holding. The chicken nuggets were in a pan that was not getting fully covered by the heating element. PIC stated that the items had not been sitting there for any longer than . Facility already correctly uses time stamps for when they place the items out and when they will be discarded. EHS provided TPHC form with proper procedures for all of the items that are placed on time. (See comment addendum). No verification required. (1.5 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

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed a stack of containers that were wet stacked while being stored as clean. Separate to allow proper air drying. (0 pts)

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. observed a box single-service cups stored directly on the floor in the dry storage area. -CDI- PIC immediately placed them off of the floor. (0 pts)

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed increased accumulation of debris/residue from the previous inspection on NFCS such as the wire shelves in the WICs. Increase cleaning frequency. REPEAT*** (0.5 pts)

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed nozzle attached to hose in the mop sink while under continuous pressure. -CDI- Water was turned off and pressure was released. REPEAT*** (1 pt)

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand sink adjacent to the 3 compartment sink. -CDI- PIC provided paper towels. (0 pts)

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer at 200ppm while being used to sanitize dishes. Chlorine sanitizer at 200ppm is to be used on non-food contact surfaces 50-100ppm is meant to be used for food contact surfaces. -CDI- Water was drained and water was added to dilute the solution to 100ppm. Dishes were re-washed. (1.5 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

4-501.11 Maintain equipment in good repair. Observed QUAT sanitizer dispenser not functioning correctly. Repair sanitizer dispenser. Due to the facility having another means of providing sanitizer, points are not taken. (0 pts)

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips in the facility to accurately measure chlorine sanitizer. -CDI- EHS provided chlorine test strips. (0.5 pts)

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed slight accumulation of food debris on the wire shelves in the WIC. Increase cleaning frequency. (0 pts)

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed nozzle attached to hose while under continuous pressure in the mop sink. 3 DAY VERIFICATION REQUIRED*** (1 pt) 5-205.15 Maintain a plumbing system in good repair. Observed water in the mop sink unable to be turned off causing continuous pressure in the hose. Repair Faucet to allow water to be turned off.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee phone and air pod case stored on handwashing sink. CDI-PIC removed items from sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw bacon and raw ham stored above thawing Mac and cheese in cold drawers underneath grill. CDI-PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sanitizer from 3 compartment sink dispensing system that was tested above 400 ppm. Basin was full, but not actively being used for sanitizing yet. CDI-PIC filled with basin with cold water and diluted sanitizer to 400 ppm. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 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 . 3-501.18 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 multiple containers of coleslaw prepped yesterday without a date mark present. PIC stated facility preps most things daily. CDI-PIC added date mark. 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 .

3-501.15 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 sealed container of salads and wrapped blocks of American cheese with no cooling rate change after 30 mins in lowboy section of prep unit and shredded cheese in prep top in back of kitchen. PIC stated that items were prepped and put into unit and the back ups were stored in WIC. CDI-PIC moved items to WIC to increase cooling rate. EHS spoke with PIC about leaving items uncovered if held at room temperature for longer amounts of time during prep. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed multiple food handlers wearing watches, bracelets. Ensure only jewelry wore on hands, arms, and fingers is a plain wedding band.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal containers that were wet stacked on drying shelf above 3 compartment sink.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P - Observed 1 food employee not vigorously rub hands for required time. CDI, employee rehashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M

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. Observed employee pour sanitizer over utensil but not submerge whole utensil and handle after washing and rinsing. CDI, utensil placed in sanitizer vat to fully sanitize 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 .

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

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed some metal pans wet stacked.

4-501.11 Maintain equipment in good repair. Observed 1 low reach in prep unit not currently working and not in use with work order placed on unit according to staff. Facility stated may not need as they don’t use unit but still working on repair. Facility to provide EHS update. Long term compliance visit required.

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 debris and soil accumulating on floor of WIC.

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 shaker containers not labeled in front prep area.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped and left open during inspection.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed spray nozzle stored in shelf with clean equipment .

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 clean single-service food grade paper.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed a food employee wash dishes then proceed to handle clean pan without washing hands. CDI , employee washed hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed pan of fried chicken hot held at 112 degrees F. CDI, chicken voluntarily discarded. Repeat. 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 - Observed 1 block of cheese overstacked in flip top prep unit. Improvement made since previous inspection. Points not escalated today. CDI, overstocked cheese recently placed in unit according to employee relocated to rapidly cool. 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. - Observed blanched fries held on TPHC not labeled or identified with time. CDI, fries voluntarily discarded. Repeat.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed watch and bracelet worn on wrist of food employees

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some metal pans wet stacked above 3 compartment sink

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed box of single-service articles on ground.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored above customer items behind counter.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Two chicken breast recorded below 135F, 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://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 Cheese and raw chicken batter recorded above 41F, CDI - All discarded. Assure raw chicken batter is held cold under proper temp. Controls (ice baths, cooling, etc.) 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 .

3-501.19(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 Times not marked for fries on TPHC. CDI - Fries 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 salads that were prepared today cooling in low boy cooler with lids on them. Observed marinated chicken wings cooling in WIC in deep pans with lids on it and stacked 3 pans high. CDI PIC uncovered Pans of chicken and put salads in WIC to cool down. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a wet wiping cloth on counter near beverage area. CDI EHS educated PIC and PIC removed wet cloth.

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 containers and lids stored unprotected. CDI PIC inverted single service containers and lids.

4-501.11 Maintain equipment in good repair. Observed door of front cooler off hinges. REPEAT

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

2-201.11(D),(F) PIC shall restrict or exclude employees who have foodborne illness or symptoms. - P Observed no employee health policy at facility during inspection. CDI EHS left poster and copy of Food employee Reporting Agreement with PIC For more information on employee health policy please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a towel and scrubber in front hand sink. CDI PIC removed items from hand sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese slices in prep top at 46F. Employee stated that she had just put it in prep top. CDI Employee put cheese in low boy cooler to cool back down. REPEAT Points not escalated due to improvement from last 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer bucket on prep table. CDI PIC moved bucket

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 2 employees handling food with no head coverings on. Observed one employee handling food with no beard guard on. CDI PIC had employees put on a hair net. Employee with beard left facility.

4-501.11 Maintain equipment in good repair. Observed door of upfront cooler off hinges. REPEAT

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 near fry station. CDI PIC removed cardboard from floor.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drink with a straw on top shelf above customer food in WIC. CDI Employee removed drink from WIC

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM during today’s inspection. -1- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed green scrubbing pad inside of hand sink next to walk-in freezer. CDI - Scrubbing pad removed. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed country ham and lettuce to be above 41 F inside refrigeration. Refer to temperature chart. Country ham placed into cold drawer at 6:30 am this morning and lettuce placed out to prep top prior to EHS arrival. EHS checked ambient temperature of top cold drawer and observed it was above 41 F. Bottom drawer read at 40 F. All other items inside prep top also registering < 41 F. Prep top is kept closed while not in use. CDI - Lettuce added on to TPHC and time stamped, country ham voluntarily discarded.***3-DAY VERIFICATION REQUIRED. -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 salads cooling covered with their lids inside of walk-in cooler. CDI - Products vented to allow cooling process. Observed foods begin to decrease towards < 41 F after 20 minutes. -0- 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.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed large container of flour without label. CDI - Container labeled. -0-

4-501.11 Maintain equipment in good repair. Observed torn gasket on corner door of reach-in freezer near soft drink station and ice building up inside of same unit. Repair. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsinks. CDI-paper towels were provided. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed sanitizer buckets in the handsink near the biscuit station. CDI-bucket was removed.

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

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 tomatoes and pimento cheese in reach in unit that were above 41F. Tomatoes were put into the unit after being prepped an hour before EHS arrival. Pimento cheese had been in unit since the morning. EHS checked ambient temperature of unit and observed it was above 41F. PIC moved unit and discovered it was unplugged. CDI-tomatoes were put into the freezer to quickly cool. Pimento cheese was discarded.

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. Observed dust on fans on the ice machine.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink near biscuit station. CDI-paper towels were provided. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a sanitizer bucket in the handsink near the biscuit station. CDI-bucket was removed.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in the kitchen. EHS advised PIC to contact pest control.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloths not being held in sanitizer.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed a trash can stored in front of hand sink where the faucet controls are located. CDI- trash cans was placed next to the hand sink.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed mold and mildew on top interior of ice machine. PIC will have someone clean unit soon.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a large stack of containers that were stacked wet. CDI- containers were separated and allowed to air dry.

4-501.11 Maintain equipment in good repair. Observed torn gasket on door of cooler near front counter. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep grooves in cutting board at sandwich station. REPEAT (full points)

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 dust from exterior of hood system and computer screens in kitchen area.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed facility does not have written procedure for cleaning up vomiting and diarrhea event. CDI provided information for developing a plan .

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed rear paper towel dispenser out of paper towels. CDI PIC had paper towels replaced.

4-501.11 Maintain equipment in good repair. Observed gaskets in need of replacement on prep unit, reach in freezer and grill drawer top. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board in need of resurfacing or replacement on prep unit.

2-301.14 Wash hands after activities that contaminate them. -P. Observed employee pick item off the floor, then return to drink prep area. CDI- PIC educated the employee of the importance and changing gloves, washing hands, and putting on new gloves. Employee removed gloves and washed hands. \

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 in-time out stamps on items that were marked for TPHC. CDI- PIC discarded items, and placed new items on the line. New items were marked with time in-time out stamps.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean grease from hood screens above grill and fryers in kitchen area.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency- 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, coffeebean 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. - P Observed black build up/mold in the back portion of the ice machine. Need to keep ice machine cleaned frequently to prevent build up. REPEAT. VR visit. Facility has to clean unit within 10 days.

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 cheese (42F), shredded cheese (42), and sliced tomatoes (43F) in the prep unit at 9:15a with elevated temperatures. PIC stated that they were prepared and placed in the prep cooler this morning at 7:30am. PIC placed the food items back into the walk in cooler to reduce the temperature. Temperatures were decreased before leaving the facility.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several employees with watches and bracelets on their wrist. EHS mentioned to PIC that this is a violation.

3-304.14 (B)(1) Wiping Cloths, Use Limitation. Cloths in use for wiping counters and other equipment surfaces shall be: (1) Held between uses in a chemical sanitizer solution. Observed a damped wiping cloth in the kitchen area near the chicken breading station. Wiping cloth was removed. - C

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Water pressure at two of the four hand sinks was not effective in proper handwashing. VR- facility has up to ten days to increase water pressure to sufficient amount. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed sanitizing bucket sitting on top right edge of hand sink. CDI- bucket was removed.

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.

3-501.19 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 items that were listed for TPHC, not have the "time in- time out" marked on label or containers. CDI- Items were discarded.

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

4-501.11 Maintain equipment in good repair. Observed block of ice on top left side of reach-in freezer near ice machine. Freezer may need someone from maintenance to evaluate it further. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep cuts in cutting board at prep cooler near steamtable.

6-301.12 Hand Drying Provision - PF Observed two hand sinks that did not have any paper towels. CDI- paper towels were provided.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a container for fried steaks that were below 135 F. CDI- Steaks were discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced lettuce and shredded cheese in prep cooler that were above 41 F. CDI- Items were placed in walk-in cooler and allowed to cool. Suggestion was made to keep the lid closed on prep cooler despite being "busy". Other suggestion was made to add items to TPHC.

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 items that were listed for TPHC, not have the "time in" marked on label. No marking was found on pre-printed label to give a time in or time out. CDI- items were discared.

3-501.13 Use approved thawing methods. Observed three packages of macaroni and cheese thawing in prep sink submerged in water that was 95 F. CDI- Packages were placed in agitated water that was below 70 F.

4-502.11 (B) Good Repair and Calibration - PF Thin, digital probe thermometer that was provided was not working properly. VR- facility has up to ten days to provided a working thin, probe thermometer.

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