CHURCHS CHICKEN #598

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed active manual ware washing at 3-comp-sink with quaternary sanitizer measuring at 0PPM. CDI - PIC replace empty bottle of sanitizer resulting in 250PPM. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of coleslaw and portioned cups of coleslaw above 41F from yesterday in WIC. CDI - PIC voluntarily discarded food. See temp chart. 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 .

REPEAT 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving inside WIC where raw chicken is stored. Repair or replace units. 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed hand washing sink loose and unsecured to wall. PIC will have work order place to secure hand washing sink to wall.

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 built up debris on cooking and cold holding equipment in need of deep cleaning. Increase frequency of detail cleaning. 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 hot holding lamp panels where biscuits/cooked chicken is stored with heavy grease build up. Increase frequency of cleaning units.

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 floor tile missing and damaged throughout kitchen and WIC area starting to accumulate water. Floors need repair or replacement throughout kitchen and WIC. 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 built up and debris built up on floors, walls, and ceilings throughout kitchen area. Increase frequency of overall detail cleaning.

REPEAT 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up inside ice chute of beverage dispenser located in lobby area. Increase frequency of cleaning unit.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving inside WIC where raw chicken is stored. Repair or replace units. 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed hand washing sink loose and unsecured to wall. PIC will have work order place to secure hand washing sink to wall.

4-501.16 Warewashing Sinks, Use Limitation (C) Observed employee making batter mix in rinse compartment of 3-cmop-sink while dirty equipment and sanitizer was present in each compartment. CDI - PIC educated employee and moved preparation of food to prep table. 4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. Observed employee active ware washing equipment and skipping rinse part of the 3-comp-sink. CDI - PIC educated employee and rewashed, rinsed, and sanitized equipment.

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 large white container used for batter/flour mix with stains and food build up on non-food contacts surfaces. Increase frequency of cleaning equipment. 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 hot holding lamp panels where biscuits/cooked chicken is stored with heavy grease build up. Increase frequency of cleaning units.

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 floor tile missing and damaged throughout kitchen and WIC area starting to accumulate water. Floors need repair or replacement throughout kitchen and WIC. 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 build up on floors, walls, and ceilings throughout kitchen area. Increase frequency of overall detail cleaning.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up on Ice chute of beverage dispenser system. Increase frequency of detailed cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed FC boneless chicken tenders hot holding under heating lamps below 135F. PIC voluntarily discarded pan of FC boneless chicken tenders. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed FC crispy chicken breast hot holding under heating lamps below 135F. CDI - PIC voluntarily discarded pan of FC crispy chicken breast. EHS verified raw chicken is being FC for hot holding. see temp chart. 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 .

REPEAT 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed secondary spray bottle used for bleach sanitizer without any form of identification. Points not escalated at this time spray bottle was empty. CDI - PIC labeled bottle.

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 uneven parts of the floor surfaces and low grouting by the dish washing and WIC area starting to pool water. 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 damaged floor tiles throughout kitchen and WIC area and coving FRP panels near prep table.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed boneless chicken tenders hot holding below 135F in hot holding unit. CDI - PIC voluntarily discarded pan of boneless chicken tenders. See temp chart. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed secondary spray bottle without any form of identification near 3-comp-sink. CDI - PIC labeled bottle bleach and was later told to only quaternary sanitizer and relabeled bottle quaternary sanitizer. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed secondary spray bottle of pure bleach without being diluted. CDI - EHS provided education to PIC on how to dilute bleach to properly concentration. PIC was told to discontinue the use of bleach.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed the back exit door to kitchen with visible gaps along the lower portion of the door. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies throughout kitchen and dining room area. PIC stated pest control service establishment once a month. Increase frequency of cleaning and removal of garbage to help aide in pest control.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed metal scoop submerged in flour mix inside large food containers. CDI - PIC moved metal scoop to 3-comp-sink to be rewashed, rinse and sanitized.

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal containers stored clean above 3-comp-sink wet stacked. CDI - PIC moved items back to 3-comp-sink.

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 a few metal containers with food build up on non-food contact surfaces stored clean above 3-comp-sink. CDI - PIC moved containers to 3-comp-sink to be rewashed ,rinsed, and sanitized.

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 uneven parts of the floor surfaces and low grouting by the dish washing and WIC area starting to pool water. 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 damaged floor tiles throughout kitchen and WIC area.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at start of inspection. -CDI- PIC with CFPM arrived. -0- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P-/2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee handle cash and then don gloves to initiate food prep. -CDI- EHS educated food employee on when to wash and food employee washed hands. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed quaternary sanitizer at 3-comp sink at 0 ppm. -CDI- PIC replenished sanitizer supply to 200ppm. -1.5- 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/y0SjmnabFa

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P- Observed chicken cooked to 148-196F. -CDI- PIC placed items that did not reach required final temperatures back in fryer to reach 171F. -1.5-

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 squeeze bottles with no labels. -CDI- PIC properly labeled items. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 3 wiping cloths being held in buckets at quaternary sanitizer at 0 ppm. -CDI- PIC corrected to 200 ppm. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. **REPEAT** -1-

5-205.15 Maintain a plumbing system in good repair. Observed leak at faucet at 3-comp sink. Repair. -0-

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 uneven parts of the floor surface and low grouting by the dish washing area. Will be difficult to clean. Observed cracked/missing floor tiles throughout. Several parts of the ceiling are in poor repair and will be difficult to clean. Repair or replace. **REPEAT** -1- 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 damaged floor tiles throughout.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signs at hand sink in bathroom. -CDI- EHS provided PIC with handouts. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris/ greasy residue on 3 dishes stored as clean. **REPEAT** -1.5- **OBSERVED MAJOR IMPROVEMENT WITH DISH CLEANLINESS. POINTS DE-ESCALATED** 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 chicken hot holding between 123-170F. -CDI- PIC voluntarily discarded pieces below 135F. **REPEAT** -3- 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

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed small gap at door to dumpster area. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee engaging in food prep with large ring. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. **REPEAT** -1-

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands. -Pf- Observed hot water at handsink at 76F and 3-comp sink at 88F. **3 DAY VERIFICATION REQUIRED** -0.5-

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 uneven parts of the floor surface and low grouting by the dish washing area. Will be difficult to clean. Observed cracked/missing floor tiles throughout. Several parts of the ceiling are in poor repair and will be difficult to clean. Observed missing ceiling tile above ice machine. Repair or replace. **REPEAT** -1- 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 paper towel dispenser at handwashing sink in need of repair due to not properly dispensing paper towels. Observed damaged floor tiles throughout. Observed damaged ceiling tile above 3-comp sink. 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 splash/debris on walls and ceilings and on floors, in hard to reach areas such as under equipment. Increased and more thorough cleaning frequency recommended.

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 PIC wash hands for less than 20 seconds and not use a barrier to turn off the faucet. -CDI- EHS educated PIC on proper handwashing and PIC properly rewashed hands. **REPEAT** -2- 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 . 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P- Observed food employee switch from working with raw food to RTE food without washing hands. -CDI- EHS intervened and educated food employee on when to wash hands and food employee washed hands. 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P- Observed one food employee washing dishes and then begin to return to food prep without washing hands. -CDI- EHS educated food employee on when to wash and food employee washed hands. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee mopping/sweeping and then begin to return to food prep without washing hands. -CDI- EHS intervened and educated food employee washed hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed food debris on dishes stored as clean. -CDI- PIC placed items in dishpit to be W/R/S. **REPEAT** -3- 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 . 4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. -P.- Observed food employee washing dishes at 3-compartment sink without completing a rinsing step. Food employee washed dishes and placed them directly into sanitizing water. -CDI- EHS educated food employee on following 3 step W/R/S process and food employee properly rewashed dishes. 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 chicken and apple pies hot holding below 135F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. **REPEAT** -3- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed no label on 2 squeeze bottles. Per PIC, contents were spicy sauce. -0-

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 sugar stored on floor in office. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. **REPEAT** -1-

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf- Observed hot water at 95F during manual warewashing. -CDI- PIC corrected water temperature to 120F. -0-

5-205.15 Maintain a plumbing system in good repair. Observed loose faucet at handwashing sink in women’s bathroom. Repair. -0-

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 uneven parts of the floor surface and low grouting by the dish washing area. Will be difficult to clean. Observed cracked/missing floor tiles throughout. Several parts of the ceiling are in poor repair and will be difficult to clean. Observed missing ceiling tile above ice machine. Repair or replace. **REPEAT** -1- 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 paper towel dispenser at handwashing sink in need of repair due to not properly dispensing paper towels. Observed damaged floor tiles throughout. Observed damaged ceiling tile above 3-comp sink. 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 splash/debris on walls and ceilings and on floors, in hard to reach areas such as under equipment. Increased and more thorough cleaning frequency recommended.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf- Observed no written vomit and diarrheal procedures. -CDI- EHS provided handout. -0- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 food employee wash hands for less than 20 seconds and not use a barrier to turn off the faucet. -CDI- EHS educated PIC on proper handwashing and PIC directed food employee to rewash hand and food employee properly rewashed 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 . 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P- Observed food employee switch from working with raw food to RTE food without washing hands. -CDI- EHS educated PIC on when to wash and PIC instructed food employee to wash hands and food employee washed hands. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed 2 food employees wash hands and not use a barrier to turn off faucet thus recontaminating hands. Observed food employee touch phone and then return to start engaging in food prep. -CDI- PIC educated food employees on when to wash and using a barrier to turn off faucet and food employees washed/rewashed hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed food debris on dishes stored as clean. -CDI- PIC placed items in dishpit to be W/R/S. **REPEAT** -3- 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 chicken, fries and fried okra hot holding below 135F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. **REPEAT** -3- 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee engaging in food prep with wrist watch on. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee and PIC with no protective head covering. **REPEAT** -1-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in quarternary sanitizer concentration at 50ppm. -CDI- PIC replenished supply and corrected concentration to 200ppm. -0-

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle stored in flour used for chicken. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. **REPEAT** -0.5-

5-402.13 Maintain sanitary sewage system according to Law. -P-/5-402.11 A direct connection may not exist between a sewage system and drains of equipment in which food, portable equipment or utensils are placed./5-403.11 Sewage shall be disposed through an approved facility. -P- Observed food employee start to dump mop bucket waste water into 3-compartment sink while another food employee was actively washing dishes. -CDI- EHS intervened and food employee dumped water in mop sink. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened lid on dumpster. **REPEAT** -CDI- PIC closed door. -1-

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 uneven parts of the floor surface and low grouting by the dish washing area. Will be difficult to clean. Observed cracked/missing floor tiles throughout. Several parts of the ceiling are in poor repair and will be difficult to clean. Repair or replace. **REPEAT** -0.5- 6-201.15 Mats and duckboards shall be removable and easily cleanable. Observed cardboard on floor in fryer area. Not easily cleanable. Remove.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. -Repeat- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation No CFSM present at the time of the inspection.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed an employee drink above single service items in the storage closet.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P - 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed an employee washing dishes with hot water and then storing as clean before sanitizing. Also observed several dirty dishes on the drying rack. The ice chute on the drink machine has a large amount of mold growing and needs to be cleaned and sanitized. -REPEAT- CDI- Employee was instructed to re wash and sanitize all food contact surfaces. 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-REPEAT- Observed chicken on the hot hold line being kept at 100-115 degrees. CDI- Items were discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed bins and cups of coleslaw in the walk-in cooler without date marks. CDI- PIC corrected during inspection.

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. The large bin of sugar was missing a label.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed an employee with a watch and a bracelet. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees without hair restraints. CDI - PIC had employee take off watches bracelets and don hair net. REPEATS-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of wet dishes.

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 of single-service lids stored on the floor of the storage room.

5-501.17 Provide a covered waste bin in female restrooms. Missing during inspection.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open lids during inspection. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Both drain plugs are missing from the dumpsters. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed a large amount of unnecessary items and straw bails behind the dumpsters.

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 uneven parts of the floor surface and low grouting by the dish washing area. Will be difficult to clean. Several parts of the ceiling are in poor repair and will be difficult to clean.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation No CFSM present at the time of the inspection.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee change trash, don gloves and attempt to return to the chicken prep station with no hand wash. CDI - EHS and PIC intervene and educate. Employee removed gloves and washed hands properly before donning new gloves and returning to chicken prep.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed fryer basket stored inside the hand sink. CDI - Basket was removed from the sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw chicken patties stored above portioned dough for biscuits inside the WIC on cooling rack. CDI - Storage order was rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed pans stored as clean with food residue present. CDI - Pans moved to 3 compartment to be w/r/s. 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 accumulations on the probe of food thermometer. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark accumulations on the interior of the ice machine.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed corn on the cob being held below 135F. CDI - Corn was removed and pic began reheat. Observed hot holding improvement.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees with no head coverings

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored ion counter tops. CDI - Wiping cloths were placed in sanitizer buckets.

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 grease build-up on exterior of shelving and equipment throughout the kitchen. Multiple surfaces in need of cleaning.

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 general cleaning of facility ceilings and flooring needed. -1-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed no paper towels available at hand washing station. CDI - PIC replenished paper towels. -0-

REPEAT: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed various TCS foods to be < 135 F inside hot holding. Refer to temperature chart for details. PIC advised that the items were placed into hot holding 30 minutes prior to EHS arrival. CDI - All foods re-heated > 135 F. -3- 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.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed wastewater backing up onto the facility floors under fryer station leading into potential contamination to food prep areas, food contact surfaces and food during preparation. -1-

REPEAT: 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed in use utensil handle submerged in flour. CDI - Utensil removed. -1-

5-402.13 Maintain sanitary sewage system according to Law. - P. Observed wastewater backing up onto the floors in the kitchen, unable to properly drain into the sanitary sewage system. Upper management has been advised and instructed on immediate action. ***Facility has been placed on immediate suspension due to 15A NCAC 18A.2655: Failure to maintain properly operating wastewater system. -1-

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 general cleaning of facility ceilings and flooring needed. -1-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite during inspection. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up in ice machine. Increase cleaning frequency.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed chicken tenders hot holding below 135F. Employee stated that tenders were put up 30 minutes before EHS arrival. CDI- tenders were reheated to 180

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 working bottles of icing that were not labeled. REPEAT

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. REPEAT

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed in use utensil handle in flour.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up in ice machine.Observed cleaning needed of fryers, WIC door, reach ins and storage bins. 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 general cleaning of facility needed. REPEAT

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at sink. CDI-soap provided 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink. CDI-paper towels provided 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a wiping rag being held in the hand sink. CDI-rag was removed from. Handsinks may only be used for handwashing

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed cole slaw in WIC that was not covered.

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 working bottles of icing that were not labeled. REPEAT

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.

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 in ice machine.Observed cleaning needed of fryers, WIC door, reach ins and storage bins. 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 general cleaning of facility needed.

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 cole slaw in the reach in cooler that was above 41F. Cole slaw was prepared an hour before EHS arrival. CDI-cole slaw was placed into the WIC too rapidly cool down.

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 working bottles of icing that were not labeled. REPEAT

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed in use utensils in flour that were not stored with the handles above the food. CDI-scoop was corrected. REPEAT 3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop handle in the macaroni and cheese.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed buildup on equipment. General cleaning needed