CHURCH'S CHICKEN

Observed black substance on soda nozzles at drive thru. COS- nozzles were removed and cleaned by PIC before placing back in service and advised cleaning frequency shall be increased. Employees were educated on proper cleaning for the soda machine. C/A:511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (i) At any time when contamination may have occurred; (ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles.

Observed sanitizer buckets wear no measurable amount of sanitizer. Buckets were not observed to be in use at time of inspection. COS: Sanitizer buckets were remade to read 200 ppm Quats. Advised to use test strips while preparing solutions. C/A: 511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation.

1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be:

(i) Maintained dry; and

(ii) Used for no other purpose.

2. Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n);

3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes.

4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil.

Observed pooling water at floor drain in main kitchen. Advised to have repaired. C/A: 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Observed the walk in cooler not self latching and open space in the bottom right corner. Observed the frame on the walk in freezer bent which does not allow the door to properly close. Advised to have repaired. C/A: 511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Observed the inside of the reach in freezer, warmer boxes and back side of the fryers unclean with heavy food debris build up. Advised to have deep cleaned and increase cleaning frequency. CA: 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C)2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed floors near drive thru and behind fryers unclean with heavy grease debris build up under equipment. Advised to have deep cleaned and increase cleaning frequency.
Corrective action: (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed employee cell phone on prep top near drive thru next to coleslaw. COS: Employee phone was removed and prep top was sanitized. C/A:511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

Observed food container of raw chicken wings stored next to food containers of macaroni and cheese. CA: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food; and except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented COS: Food employee removed food container of raw chicken wings and stored it on a shelf based on its minimal cooking temperature.

Observed food containers of chicken wings in the walk-in cooler without any lids or coverings. CA: in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination COS: Food employee provided lids for each container of chicken wings in the walk-in cooler.

Observed old inspection report posted on display in the lobby. CA: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Observed food debris on and inside of the prep top cooler. CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. COS: Food employee cleaned the prep top cooler.

Observed employee actively washing hands without hot water. COS: Employee was educated on proper hand washing procedures, complied and used hot water to properly wash hands. CA:511-6-1.03(5)(b) - Cleaning Procedure (P) (b) Cleaning Procedure.

1. Except as specified in paragraph 4 of this subsection, food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms, for at least 20 seconds, using a cleaning compound in a handwashing sink that is properly equipped. P

2. Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms:

(i) Rinse under clean, running warm water; P

(ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; P

(iii) Rub together vigorously for at least 10 to 15 seconds while:

(I) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, P and

(II) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; P

(iv) Thoroughly rinse under clean, running warm water; P and

(v) Immediately follow the cleaning procedure with thorough drying using disposable paper towels, a continuous towel system, or a heated-air hand drying device. P

No EPA approved chemical available for fecal and vomit clean up procedures. CA: (6) Responding To Contamination Events. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. COS- EPA approved chemical was purchased while inspector was on site and flyer from DPH was given to PIC

Observed black substance on soda nozzles at drive thru. C/A:511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (i) At any time when contamination may have occurred; (ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles; COS- nozzles were removed and cleaned by PIC before placing back in service and advised cleaning frequency shall be increased.

Observed grease dripping into fryers from the ventilation hood. CA:511-6-1.05(7)(c) - Cooking & Baking Equipment (C) (c) Cooking and Baking Equipment.

1. The food-contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. This subsection does not apply to hot oil cooking and filtering equipment if it is cleaned as specified under subsection (7)(b)3(v) of this Rule.

2. The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.

Observed 4 live roaches under warmer box and reach in freezer in main kitchen. CA: (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;
2. Routinely inspecting the premises for evidence of pests;
3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and
4. Eliminating harborage conditions. Advised to have main kitchen deep cleaned and increase pest control.

Observed no hot water at hand sink. CA: 511-6-1.06(1)(g),(h) - Water Supply, Capacity; Pressure (Pf) (g) Capacity.

1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Pf

2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pf (h) Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure. Pf COS: Hot water was restored while inspector was onsite.

Observed all gaskets unclean with heavy debris build inside gaskets and handles. C/A: 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. ADVISED TO HAVE DEEP CLEANED AND INCREASE CLEANING FREQUENCY.

Observed the inside of the reach in freezer unclean with debris build up. CA: 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Advised to have deep cleaned and increase cleaning frequency.

Observed floors behind fryers unclean with heavy grease debris build up under equipment.
Corrective action: (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Advised to have deep cleaned and increase cleaning frequency.

No paper towels were available at the hand sink. C/A: 511-6-1.07(3)(b) - Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf
2. A continuous towel system that supplies the user with a clean towel; Pf COS: Paper towels we restocked at hand sink.

Observed black substance on soda nozzles at drive thru and main dining. C/A:511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (i) At any time when contamination may have occurred; (ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles; COS- nozzles were removed and cleaned by PIC before placing back in service and advised cleaning frequency shall be increased.

Observed no measurable amount of sanitizer at 3 compartment sink. C/A: 511-6-1.07(6)(g) - Chemical Sanitizers, Criteria (P) (g) Chemical Sanitizers, Criteria. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall:

1. Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions) P, or

2. Meet the requirements as specified in 40 CFR 180.2020 Pesticide Chemicals Not Requiring a Tolerance or Exemption from Tolerance-Non-food determinations. P COS- Sink was remade to read 300 ppm Quats.

Observed the walk in cooler not self latching. C/A: 511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Advised to have repaired.

Observed inside of reach in freezer and inside of warm cabinets unclean with debris build up. C/A: 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. ADVISED TO INCREASE CLEANING FREQUENCY.

Observed all gaskets unclean with debris build up. C/A: 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Advised to increase cleaning frequency.

Observed heavy trash build up outside of dumpster. C/A: 511-6-1.06(5)(o),(p) - Using Drain Plugs; Maintaining Refuse Areas (C) (o) Using Drain Plugs. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.

(p) Maintaining Refuse Areas and Enclosures. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean.

Observed floors behind grill unclean with heavy debris build up under equipment.
Corrective action: (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Advised to increase cleaning frequency.

Observed employee cup stored on storage shelf next to food for sale. C/A: 511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. COS: Employee cup was discarded and advised all personal items shall be stored away from food for sale.

Observed no protective shield on light in walk in freezer. C/A: 511-6-1.07(2)(i) - Light Bulbs, Protective Shielding (C) (i) Light Bulbs, Protective Shielding.

1. Except as specified in paragraph 2 of this subsection, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles.

2. Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used only for storing food in unopened packages, if:

(i) The integrity of the packages cannot be affected by broken glass falling onto them; and

(ii) The packages are capable of being cleaned of debris from broken bulbs before the packages are opened. Advised to have repaired.

Observed 3 pan of raw chicken (57F, 47F and 62F) stored on countertop at meat prep table. Corrective Action: 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P Corrected onsite: Raw chicken was discarded by PIC.

Observed inside of reach in freezer, inside of warm cabinets and inside of walk in freezer unclean to sight and touch. Corrective action: 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. ADVISED TO INCREASE CLEANING FREQUENCY.

Observed floors behind grill unclean with heavy debris build up under fryers.
Corrective action: (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Advised to increase cleaning frequency.

Observed outside of fryers unclean with heavy grease build up, warmers cabinet shelves unclean, inside of reach in cooler unclean with debris build up Corrective Acton: 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Advised to have deep cleaned.

Observed floors behind grill unclean with heavy debris build up under fryers.
Corrective action: (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Advised to increase cleaning frequency.

Observed ready to eat bread stored next to unclean dishes on shelf. Corrective Action: (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation.

1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (II) Cooked ready-to-eat food; and (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented COS- dishes were moved to dish pit to be cleaned and sanitized and bread was discarded.

Observed sanitized bucket stored directly next to filled sauce bottles. Corrective Action: 1. Food shall be protected from cross contamination by: (iii) Cleaning and sanitizing equipment and utensils COS- sanitizer bucket was removed from shelf and placed on bottom shelf away from food for sale.

Observed mac & cheese (133F) and mashed potatoes with gray(128F) not holding a temp of 135 or above. Corrective Action:(f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. COS- PIC discarded items Advised PIC that items shall be reheated to 165F.

No signed employee health agreements were available at time of inspection. Corrective Action: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food.

Observed uncovered employee drink stored at meat prep top table. 2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS-Drink was discarded and prep top was cleaned and sanitized.

No EPA approved chemical available for fecal and vomit clean up procedures. Corrective Action: (6) Responding To Contamination Events. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. COS- EPA approved chemical was purchased while inspector was on site and flyer from DPH was given to PIC

Observed black substance on soda nozzles at drive thru. 5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (i) At any time when contamination may have occurred; (ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles; COS- nozzles were removed and cleaned by PIC before placing back in service.

Observed shelf above 3 compartment sink where clean dishes are stored unclean with debris build up. Corrective Action: (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS- all dishes were removed and placed in dish put to be cleaned and sanitized and shelf was cleaned while inspector was on site.

Observed Raid in the main kitchen. (f) Poisonous or Toxic Materials Containers, Prohibition. A container previously used to store poisonous or toxic materials shall not be used to store, transport, or dispense food. COS- Raid was removed from kitchen.

Observed 1 food employee wearing ring with stones and 2 food employees wearing watches. Corrective Action: (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. COS- jewelry was removed and hands were washed and sanitized before returning to work.

Flies observed in the main kitchen, dry storage, the dining room and warewashing area of the facility. Corrective Action: (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;
2. Routinely inspecting the premises for evidence of pests;
3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and
4. Eliminating harborage conditions. Advised to increase pest control.

Observed serval single use items stored directly on floor in dry storage area.

1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. Advised to relocate single use items at least 6 inches from the floor

Observed leak at sink next to hand sink. Water is leaking from faucet with a continuous drip. Corrective Action: (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. Advised to have repaired.

Observed pooling water inside of sandwich prep top cooler. Corrective Action: (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.
2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Advised to have serviced.

Observed outside of fryers unclean with heavy grease build up, warmers cabinet shelves unclean, inside of reach in cooler unclean with debris build up, soda hoses observed unclean with heavy debris build up and ice machine hoses unclean with heavy dust build up. Corrective Acton: 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Advised to have deep cleaned.

Observed the dumpster without lids. Corrective Action: (n) Covering Receptacles. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered:

1. Inside the food service establishment if the receptacles and units:

(i) Contain food residue and are not in continuous use; or

(ii) After they are filled; and

2. With tight-fitting lids or doors if kept outside the food service establishment. Advised to contact waste management for dumpster lids.

Observed floors behind grill unclean with heavy debris build up and cardboard stored under fryers.
Corrective action: (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Advised to increase cleaning frequency.

Observed cell phone stored at prep top by drive thru, blue plastic container stored in warmer box with side items for sale, starbucks bottle stored in reach in freezer next to French fries. Corrective Action: (b) Designated Areas for Employee Activity

1. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.
2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. COS- all items were discarded.

Observed black substance on soda nozzles. COS- Nozzles were removed cleaned and sanitized.

Current permit not posted.

Observed gaskets unclean with heavy debris build up. Advised to have deep cleaned.

Observed floors behind grill unclean with heavy debris build up.

Uncovered employee drink stored above food. Drink was discarded. Advised PIC that drinks are to be in a single service cup with a lid & straw and stored in designated area for employee use.

No measurable sanitizer present at wiping cloth bucket nor 3 compartment sink. Manager remade sanitizer bucket and 3 compartment sink with 300-400 Quat.

Observed black substance on the nozzles of the soda machine at the drive thru. COS- Nozzles were removed cleaned, sanitized and replaced. Advised PIC to increase cleaning frequency of soda nozzles.

Observed unclean dishes stored as clean. Dishes were observed with food debris and grease build up. COS- all dishes were moved to the dish pit to be washed.

Observed employee handling food with a apple watch. COS- Employee removed watch.

Observed gaskets unclean with heavy debris build up. Advised to have deep cleaned.

Observed floors behind grill unclean with heavy debris build up.