BROOKSHIRE RACEWAY/KRISPY KRUNCHY CHICKEN

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed soiled cooking equipment stored inside hand washing sink at BOH. CDI - PIC moved items to 3-comp-sink.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several nats and flies throughout kitchen and FOH area. Increase frequency of cleaning floor drains. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead insects on floors near garbage container. CDI - PIC removed insects. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door prop open during inspection. PIC was no actively receiving any orders and closed door.

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed wash, rinse, and sanitize solution heavily soiled with food debris and grease film on drain boards. CDI - PIC drained all 3 compartments and will have compartments cleaned.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no form of hand washing soap at hand washing sink next to 3-comp-sink. CDI - PIC obtained soap. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed next to 3-comp-sink no paper towels to dry hands after performed hand wash. CDI - PIC obtained paper towels instead of wet wiping cloths.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed open bags of raw chicken stored directly over bread and open box of biscuits in RIC. CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee conducting register duties then switching to preparing food for customers without removing gloves and washing hands. CDI: redirected employee to wash hands; hands rewashed. Observed employee return back to kitchen and proceed to taking orders and handling food without handwashing. CDI: education provided; hands washed.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap in both women’s and men’s restrooms. CDI: soap obtained and provided in both restrooms.

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) 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 . Observed no dates on precooked sausages and red beans inside reach-in cooler. CDI: dates provided during inspection.

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. TPHC procedure template may be found at: www.mecknc.gov/foodsafety Observed incomplete TPHC procedures provided for items held on time in hot food display case. Franchise cooking procedures were provided and contained most of information for procedures but no complete info. CDI: emailed copy of Meck Co TPHC procedures. 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 no times documented on menu items held on TPHC. CDI: times were marked correctly during inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC without hair restraint.

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 boxes of single service items being stored on the floor in front of counter, back prep area, and outside storage cooler. Facility in the process of ordering more storage shelves to remove boxes off of the floor.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Both toilet rooms are in need of cleaning.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids missing and cracked to dumpsters. Service order has already been placed per PIC.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed bulb in outside storage cooler not covered. 6-303.11 Provide required lighting intensity. Observed < 10ft candles of lighting in back areas of dry storage outside cooler.