CHICK-FIL-A #698 AT LAKE NORMAN

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed thawing cabinet cold holding raw chicken above 41F. EHS observed thawing cabinet leaking. PIC stated unit has a terrible smell every morning and they have to clean up leak at the start of each day. PIC stated they do temperature logs but not for the last couple of days. Ambient temperature of thawing cabinet is 56F. PIC voluntarily discarded all chicken in thawing cabinet. PIC made a maintenance request to repair unit. EHS will arrive back on site within three days to verify unit is cold holding TCS items 41F and below. 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 .

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf. Observed thermometer reading 6F lower than EHS thermometer. EHS calibrated one more thermometer that read the same as EHS. CDI - PIC voluntarily discarded the inaccurate thermometer. 4-302.13(B) In hot water mechanical WAREWASHING operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature.Pf Observed hot water dish plate unable to turn on to assess dish machine. CDI PIC added batteries to dish plate. For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies throughout establishment in preparation areas, cook line, dish pit, and holding stations. PIC stated they are unsure. The last time pest control was on site. Increase pest control.

4-501.11 Maintain equipment in good repair. Observed ice machine broken in preparation area. Replace/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 build up and debris inside multiple RICs and LBs. Increase cleaning frequency. REPEAT

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 few stacks of metal pans wet stacked. CDI: PIC separated pans to allow for drying.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets in multiple prep unit with food residue accumulation. Observed build up and debris inside multiple RICs. Increase cleaning frequency. REPEAT

4-501.11 Maintain equipment in good repair. Observed gaskets on 3D prep unit torn. Replace gaskets. *REPEAT*

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed high temp thermometer not functioning properly at start of inspection. CDI- PIC had employee replace batteries before end of inspection. EHS confirmed accuracy of thermoplate.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets on low 2D RICs, 2D RIF, 3D prep unit with food residue accumulation. Areas between equipment located by WIF with heavy residue accumulation. Floor of WIF with debris accumulation. Increase cleaning frequency. *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 grout near fryer station low, causing liquid debris accumulation. 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 areas under and behind cooking equipment with food debris and liquid debris accumulation. Increase cleaning frequency.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food thermometer stored in cup located in WIC stored unclean and not in-use. PIC stated food employees bring sanitizer wipe with them prior to use. CDI- PIC removed food therm to be cleaned and sanitized.

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 cobb salad cooling at .04F/min in WIC due to being stacked with tightly fitted lids. CDI- EHS discussed effective cooling methods, PIC removed lids from containers and spaced them out. 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 .

4-501.11 Maintain equipment in good repair. Observed gaskets on 3D prep unit torn. Replaced gaskets.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets on low 2D RICs, 2D RIF, and thawing standing RICs unclean with black build up accumulation. Areas between equipment located by WIF with heavy residue accumulation. Increase cleaning frequency.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee with gloved hand sanitizing countertop and touching inside of trash can before resuming prep of a RTE breakfast bowl, without first washing hands. CDI- Employee voluntarily disposed of RTE item, washed their hands, and donned a new pair of gloves before resuming food prep.-0 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. Observed build up of debris and food residue inside multiple thawing drawers, including shelving and inside gaskets. Several scoops stored as clean found to have sticky handles. CDI- PIC moves scoops to ware washing station to be recleaned. -.5 points

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up of dirt and other debris on floor surrounding fryers, thawing cabinets, and reach in coolers. A greater cleaning frequency is recommended. No escalation of points due to improvement from last time. -0 points

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of fries stored on floor of walk in freezer. -1 point-

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 splash and food debris on shelving used to hold pickles. -0 points-

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 food debris and food splash on floors under thawing cabinets, under fryers, and on walls behind breading station. Recommend higher frequency and more thorough cleaning. -0 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. Observed back of toaster in need of cleaning.

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 low grout at dish pit 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. Observed wall behind the chicken breading station in need of cleaning. Observed floors under and around equipment in need of cleaning.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed boxes of greens stored over ready to eat foods in the walk in cooler. For more information on food storage order please visit: http://meck.co/FoodSafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk in the front counter reach in cooler at 48F, unit was reading 50F. PIC stated that an employee just filled up the cooler with dressings. CDI - Reach in cooler was emptied. Do not use for TCS foods until the unit is maintaining 41F or below. 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 .

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets on refrigeration units throughout accumulating food debris. Clean and maintain.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed water not functioning, PIC stated the water heater went down last night, A work order has been placed for a new one. Explained to the PIC that the water heater shall provide the GPH as the old one. Tested the heat sanitizing dishmachine which temped at 162.5F. Ensure all employees are properly following handwashing procedures and clean and sanitizing equipment and utensils are done correctly. Verification visit required to ensure compliance within 10 days.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed the machine took 5 times to finally reach the acceptable temperature. Discovered sprayers with debris and PIC cleaned out. CDI - Heat sanitizing dishmachine reached 161F during the rinse cycle. Ensure to run the machine in the morning a few times to ensure proper heat sanitizing temperature is achieved. No equipment or utensils were washed this morning.

4-501.11 Maintain equipment in good repair. Observed interior metal panel in the ice machine in disrepair, metal is starting to split on both sides which may cause fragments on metal to fall into the ice. Replace the metal panel.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets on refrigeration units throughout accumulating food debris. Clean and maintain. -REPEAT-

2-201.11 (A-C) & (E) Current employee health policy does not include Salmonella non-typhoidal. Provided education and new Employee health policy. For more information on employee health policy please visit: http://meck.co/FoodSafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf PIC was unable to access the procedures on their internal portal. Will need to verify during the next inspection. For more information please visit: http://meck.co/FoodSafety

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a couple plastic container wet stacked over the 3-compartment sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets on refrigeration units throughout accumulating food debris. Clean and maintain. Provide New NC Food Code Summary of Changes to the PIC

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee water bottle stored above the chicken prep table. CDI - PIC discarded the water.

3-307.11 Protect food from contamination sources not specifically noted by code.Observed tea urns filled without the tops. CDI - PIC provided the tops to the urns to prevent contamination.

4-803.11 Storage of Soiled Linens - C Observed soiled apron stored over a kitchen prep table. CDI - PIC relocated the soiled apron to prevent contamination.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of food residue and debris in thawing coolers and coolers next to breading station. REPEAT.

5-202.14 Backflow Prevention Device, Design Standard - P Observed incorrect type of backflow preventor at mop sink for pressurized hose nozzle. A backflow prevention device designed for continuous pressure is needed if the nozzle will be remain attached to the hose. Verification visit required to ensure compliance. -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. Observed the freezer floor in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal jacket stored with single service items. -REPEAT-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice in handsink. CDI - Ice melted and EHS discussed with PIC that hansink was to only be used for handwashing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed salad slicer with debris on the blades. CDI - Blades were set aside to be cleaned and sanitized.

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 in plastic containers cooling in reach in units. CDI - Salads were moved to WIC or WIF to cool quickly. REPEAT.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed soiled dishes on dish rack next to clean dish rack. Observed clean drain board for 3-comp-sink also used as soiled dish drainboard for dishmachine. Designate drain board next to dishmachine as the soiled drainboard for the 3-comp-sink and dishmachine. The sanitizer and wash sinks need to be switched and relabeled.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of food residue and debris in thawing coolers and coolers next to breading station. REPEAT.

5-202.14 Backflow Prevention Device, Design Standard - P Observed incorrect type of backflow preventor at mop sink for pressurized hose nozzle. A backflow prevention device designed for continuous pressure is needed if the nozzle will be remain attached to the hose. CDI - Had PIC remove hose nozzle.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone sitting on prep surface. CDI - Phone was moved to an appropriate location.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk in reach in cooler at front servie line above 41F. CDI- Milk was just delivered this morning, Allowed to place in the walk in cooler to cool back down to 41F or below.

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 prepped this morning in the reach in cooler at salad prep area above 41F, Observed grilled chicken cooling on sheet pans stacked on top of one another. Observed cut romaine lettuce prepped today not properly cooled prior to placing in the salad prep top cooler. CDI- Salads were placed in the walk-in cooler to properly cool down below 41F. Trays were separateed to allow more air flow. Cut Romaine lettuce was placed into the walk-in cooler to cool down. -REPEAT-

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris and residue behind handles of thawing units. Observed interior of doors of the thawing units accumulating food residue. Maintain non-food contact surfaces clean. -REPEAT-

General Comment- 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 cooked chicken breasts in walk in cooler covered loosly with plastic wrap and cooling. PIC stated process was to first place onto the counter top for a little bit of time to get the temperature down before placing into the walk in cooler. Recommend formalizing the process with the cooling times to ensure proper cooling temperatures are met. Observed no formal process for cooked chicken breasts with monitoring of times in cooling process although temperature during time of inspection was in compliance.

4-204.12 Equipment Openings, Closures and Deflectors - C 4-402.11 Fixed Equipment, Spacing or Sealing-Installation - C Observed split gasket on low reach in refrigerator on right side (looking back into the kitchen) back link under the hot holding nuggets and tenders. Repair. Observed hand sink on left hand side of kitchen (looking back into kitchen) pulled away from wall with splash and debris. Secure to wall and seal to ensure maintain clean and water tight.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris build up in walk in freezer floor and many of the reach in cooler bottoms. Maintain non-food contact surfaces clean.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed rack of buns stored in contact with the floor. Buns were bagged and on a plastic rack, rack was in direct contact with prep area floor. Item was moved by PIC, no contamination of the food product noted.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed coffee maker stored within the splash zone of the front handsink. Item was moved 12 inches from the edge of the sink basin.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an empty employee nalgene container stored over top of the clean drainboard of the three compartment sink area. Item removed by PIC.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed product such as lettuce and cabbage not meeting cooling time/temperature criteria. Refer to temperature chart. This product was prepared according to label at 6:22 AM this morning. CDI - educated PIC and food employee to prepare food, cool down using proper cooling methods, use thermometers to check temperatures, then store in cold holding. Discarded product.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed items cooling down in large plastic containers with lids on top. CDI - educated to leave vented to allow heat transfer. Referr to violation 18.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLATION. Observed debris on handles of equipment and inside equipment. Advised to keep equipment clean and to discard gloves more often before touching equipment.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed spray bottle of oil without a label at the flat top stove. Advised to provide a label for all working containers of food.

4-501.11 Maintain equipment in good repair. REPEAT VIOLATION. Observed that reach in unit and refrigerator gaskets have been fixed. Observed small tear at the bottom of the walkin cooler gasket. Walkin cooler has no build up. Walkin cooler is holding proper temperature.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLATION. Observed debris build up on non-food contact surfaces of equipment (gaskets, inside the stand up freezer, outside of equipment). Advised to keep equipment free from debris.

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 papertowel dispenser at the handsink by lettuce station not working. CDI - fixed dispenser; currently dispensing papertowels.

3-301.11(B) Food Employee's shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee preparing lettuce with bare hands. SOP is to use the microbial produce wash, bathe in cold water, then spin the water out. Food employee are handing the lettuce during the cold water wash before spinning. CDI - educated importance of using a utensil or wearing gloves during the cold wash.

4-501.11 Maintain equipment in good repair. Observed torn gaskets in two units. Advised to replace.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed dirty equipment throughout. Observed food debris build up in torn gasket in a reach in unit on the prep line. Advised to keep clean.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed whisk with dried food debris and stored as clean. CDI-taken to be re-washed.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Spoke with PIC about reheating of soups in vacuum sealed bags. PIC stated that soups are reheated within 2 to 3 hours and held hot. Ensure soups are fully reheated within 2 hours.

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

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

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 deep pans of tomatoes cooling in walk in and tightly wrapped. CDI-pans vented. Also observed salads cooling in tightly closed plastic containers in holding unit. Salads measured 49F. Cool salads in walk in cooler if possible.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean dried debris from prep sinks.

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 food used for customers in walk in cooler and cold hold unit.

2-301.14 Wash hands after activities that contaminate them.-P Observed employee cough into hands. EHS had to direct employee to hand sink to wash hands after contamnination. CDI-employees hands washed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed stack of boxes blocking hand sink. CDI-boxes moved.

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 oatmeal using TPHC with a digital timer. Observed timer not set for oatmeal. CDI-set.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed flour dust, dried food debris on outside of inverted pans stored as clean on rack.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No certified food protection manager on site during inspection.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed coffee grounds and ice debris in front hand sink. CDI-through instruction.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer in buckets measuring 0ppm on test strip. Sanitizer dispenser empty at 3 compartment sink. CDI-dispenser refilled and sanitizer measuring proper concentration. Buckets refilled.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sliced cheese being held above 45F in prep line. CDI-cheese taken to walk in cooler. Observed milkshake mix being stored in container on ice above 45F. CDI-taken to walk in cooler.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed yellow bucket of chemical with rag and no label. Employee stated that chemical was sanitizer for raw chicken prep area. CDI-labeled.

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 chicken salad and shredded chicken just prepped and cooling in small holding unit on front line. CDI-all items placed into walk in cooler.

3-305.14 During preparation, food shall be protected from contamination. Observed employee squeezing lemons for lemonade at 3 compartment sink with soiled dishes stored in sink.

4-502.11(A) Maintain utensils in good repair. Observed cracked pans and cutting boards stained with deep grooves.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticky residue on counter surfaces at front register area, build-up/residue on cooler/freezer door handles, and dust build-up/residue on shelving over dish area and soda syrup boxes and shelving inside walk-in cooler. 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. Observed cracked floor tiles and pooling water throughout kitchen. 6-502.12 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 cleaning needed on floors, walls, and ceilings throughout.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed some employees not washing hands in between glove changes. Observed a few that were washing hands in between glove changes. CDI - discussed with PIC about instructing all employees being consistent in proper handwashing and glove changes.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap dispenser malfunctioning at beginning of inspection not allowing soap to dispense at all. CDI - pump soap container was provided temporarily until dispenser can be repaired/replaced.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed various food items in cold hold including chicken for soup and chicken salad in breakfast reach-in - kitchen area, american/colby jack/shredded cheddar and romaine lettuce in top prep cooler, and products inside both low boy at front register line > 45F (see temp chart). CDI - maintenance was on site at the time of inspection to work on broken fryer. He is going to check out coolers for repair when done. Most of products in cooler moved to walk-in cooler temporarily.

7-204.11 Provide sanitizer at correct concentrations, diluting as required. -P Observed chlorine sanitizer in bucket at back at 200ppm. CDI - bucket dumped and refilled by PIC with sanitizer at proper concentration.

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 some sheet trays of grilled chicken breast cooling on rack between 85-107F. Ensure that when items reach 135F that they are actively cooled i.e. ice bath, walk-in cooler/freezer. CDI - chicken moved to the walk-in cooler to rapidly cool.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some pans wet stacked on shelf across from dish sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticky residue on counter surfaces at front register area, build-up/residue on cooler/freezer door handles, and dust build-up/residue on shelving over dish area and soda syrup boxes and shelving inside walk-in cooler.

2-301.14 Wash hands before donning gloves and between gloves uses.-P. Observed employee not washing hands in between glove changes and another moving from cook station to raw chicken station not washing hands in between glove changes. CDI - instructed employees to wash hands. 2-301.14 Wash hands after activities that contaminate them.-P. Observed employee handling/preparing raw chicken then take off yellow gloves and then put on clear gloves to move to cook station without washing hands. CDI - had employee take off gloves and wash hands properly.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clear plastic containers stacked wet on shelf.

5-205.15 Maintain a plumbing system in good repair.-P. Repair leaking faucet at hand sink in between cook station and raw chicken prep area. CDI - instructed to have repaired by next inspection. Work order will be called in.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available at handsink next to fry station. CDI - by restocking.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer, chopper, and a few metal pans stored with build-up/food debris. CDI - by removing and storing at dish area to be cleaned.

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 container of lettuce cooling in reach-in on main line with lid on tightly. Observed tomatoes in cold unit on main line stacked too high. Observed containers of slaw stacked on top of each other cooling in walk-in with lids on tightly. CDI - lettuce uncovered and moved to walk-in cooler; tomatoes stacked below fill line; lids were taken off of slaw and spread out to rapidly cool.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers and pans stored on dish shelf wet stacked.

4-501.11 Maintain equipment in good repair. Observed handsink faucet next to fry station with leak. Repair. Repair handsink faucet handles next to dish area. Observed much force needed to turn handles on. Observed soap dispenser at handsink next to dish shelf not working when entering to wash hands. Battery was replaced in dispenser to work properly. Replace torn gaskets on reach-in coolers on main cook line.

3-501.15 Use proper methods for cooling of TCS foods. Observed salads being prepared and portioned and stored in bottom of reach-in cooler. Observed wraps just prepped and stored in sliding glass door cooler > 45F. CDI, salads and wraps transferred to walk-in cooler to properly cool. Observed large containers of slaw and chicken salad cooling improperly with lids on in walk-in cooler. CDI, lids removed and items being stored in smaller portions. (Repeat)

3-305.14 During preparation unpackaged food shall be protected from cross contamination. Observed lemons being cut and washed at 3-compartment sink where dirty dishes were observed to be stored in wash and rinse vat. CDI, discussed prepping lemons at available prep sink used for produce; lemons removed.

4-901.11 Properly air dry dishes where required. Observed plastic and metal pans wet stacked on shelf. (Repeat)

4-501.11 Maintain equipment in good repair. Observed torn cooler gaskets. Observed metal piece inside ice machine cracked. Observed cracked plastic containers. Replace as needed.

3-501.15 Cooling Methods - PF. Observed salads, breaded chicken breast, and slaw that had just been prepped and stacked inside reach-in to cool. Discussed with PIC to cool items that are just prepped inside walk-in cooler/freezer until temperature reaches 45F/below prior to placing in reach-in cooler. CDI, items transferred to walk-in cooler.

4-901.11 Equipment and Utensils, Air-Drying Required - C. Observed plastic containers stacked wet at dish area. Repeat

4-501.11 Good Repair and Proper Adjustment-Equipment - C. Observed some torn cooler gaskets in kitchen.

4-602.13 Nonfood Contact Surfaces - C. Observed build-up on shelves inside walk-in cooler.

5-205.11 Using a Handwashing Sink-Operation and Maintenance. Maintain handsink accessbile at all times. Observed handsink in kitchen blocked by handsink. CDI, trash can relocated.5-202.12 Handwashing Sinks, Installation. Maintain water at handsinks at least 100F. Observed water at handsink out front only reaching 81F. CDI, by instruction.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F. Observed chicken salad & shredded cheese inside low boy in kitchen above 45F; cream cheese, milk, etc, inside both low boys outside of kitchen above 45F. It was determined that cooler doors have been constantly open this morning due to a new promotion. Advised owner to monitor cooler & temperatures to ensure that it does not need repair.

.3-501.15 Cooling Methods. Observed grilled chicken breasts cooling improperly with plastic still on product and trays stacked on top of each other inside walk-in cooler. CDI, cooled method corrected.

4-502.11 (B) Good Repair and Calibration. Observed current Atkins thermocouple provided not working properly. May need to change battery. CDI, by instruction

3-304.14 Wiping Cloths, Use Limitation. Ensure all wet wiping cloths are stored in bucket with sanitizer solution when not in use. Observed several wet spoiled wiping cloths stored on cart.

4-901.11 Equipment and Utensils, Air-Drying Required. Observed plastic containers stacked wet on shelf in kitchen.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing. Observed coffee cups unprotected out front. Protect in plastic sleeve or proper dispenser.