ARBY'S #8798

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine measured 0 ppm chlorine. Dish machine must be 50-200 ppm. CDI - PIC replaced empty container of concentrated sanitizer that was connected to dish machine with new sanitizer container and it tested 50 ppm. REPEAT For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

4-601.11(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. Some pans and containers stored as clean had stickers still on outsides of pans. Remove stickers when washing then dishes. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee jacket draped on top of containers of food on dry storage shelf. Blue tooth speaker inside microwave/warmer. Store personal items separately from food.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine measured 0 ppm chlorine after running machine several times. Establishment must use 3-compartment sink until dish machine is functioning properly. VR - Verification required within 3 days that dish machine is repaired. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

4-502.11(B) Provide accurately calibrated thermometers. Pf. Only thermometer in establishment was not working. VR - Verification required within 10 days that establishment has thin probe thermometer. 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

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. Stickers on outsides of food containers on clean dish shelf. Remove stickers during washing of containers and pans. 0 pts.

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 procedures for vomit or diarrhea cleanup. CDI: EHS provided PIC with a hardcopy of county's handout for vomit and diarrhea cleanup procedures. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed PIC rinse out a shake cup in the handsink. CDI: EHS explained handsinks are to be used solely for washing hands, and PIC removed shake contents from the handsink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed an old date marking sticker still in-tact on a plastic pan that was stacked and stored in the clean dish rack. Observed food debris on the interior of a large cambro, stored on the clean dish rack. CDI: PIC removed sticker from plastic pan and large cambro was moved to the 3-compartment sink to be properly washed/rinsed/sanitized. REPEAT VIOLATION. *Note: Although a repeat violation, the amount of equipment food contact surfaces that were not clean to sight and touch has greatly improved. EHS will deduct points but not double them today. If seen as a repeat violation during the next routine inspection, full points will be taken. 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 .

3-501.15 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 pre-cooked pulled pork with a covered lid, cooling inside the WIC. PIC stated food employee placed this container in the WIC to cool down, less than an hour prior to the start of the inspection. After 21 minutes had passed of EHS's first observation of the pre-cooked pulled pork, EHS observed no change in temperature. CDI: PIC moved the container into the WIF, uncovered, to rapidly cool down and EHS observed temperature change of 6F in 18 minutes (which meets the cooling window). 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 .

4-601.11(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 heavy buildup of oil and debris on the hood vents above the fryers. Observed accumulation of food debris on interior bottom surfaces of refrigeration units. Increase cleaning frequency.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple plastic containers stacked and stored in the clean dish rack with the date stickers still intact on the food contact surfaces. CDI: PIC removed all stickers from containers and re-washed, rinsed, and sanitized. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers stacked wet and stored in the clean dish rack. CDI: Containers were separated to allow proper air-drying.

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed containers of shredded lettuce cold holding between 44-46 F degrees at the make table. According to PIC, these items were placed into cold holding at 9:00 AM. All other TCS foods at make table were < 41 F degrees. CDI - Products transferred to walk-in cooler and left vented to facilitate heat transfer. -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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

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 corned beef cooling covered with no degree change after 20 minutes inside of the walk-in cooler. CDI - Container vented which allowed corn beef to begin cooling towards < 41 F after 10 minutes observation. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed two handles of tongs stored in contact with food in containers in standing reach-in freezer. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed two personal cell phones stored on prep top. CDI - PIC removed devices. 6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed personal beverage stored on prep top unit. CDI - PIC voluntarily discarded beverage. -0.5-

REPEAT: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. PIC certification had expired. CDI by instruction. -1-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food employee pick up trash from floor with gloves, and return to food prep with out discarding gloves or washing hands. CDI - Employee coached, gloves discarded and hands washed. -0-

REPEAT: 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed low temperature dish machine and 3-compartment sink not providing required chlorine and quaternary sanitizer concentrations. CDI - Facility will be washing, rinsing and sanitizing at 3 compartment sink manually until sanitizer dispensing equipment has been calibrated. ***Visit required to ensure long term compliance and calibration of dish machine. -3-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed cold holding compliance on all TCS foods except for gyro meat stored over the brim at the make unit. CDI - Products voluntarily discarded by PIC. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

4-903.11(C) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service to-go containers faced upwards on top of microwave. CDI - Containers flipped over to prevent contamination. -0-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. PIC certification had expired. CDI by instruction.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed low temperature dish machine not providing required chlorine sanitizer concentration. CDI, facility will be washing, rinsing and sanitizing at 3 compartment sink manually until dish machine calibrated. Visit needed to ensure long term compliance and calibration of dish machine.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P- Observed 1 disinfectant spray bottle stored over single-service utensils. CDI, chemical bottle relocated for proper storage.

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 several handles of tongs stored in contact with food in containers in freezer.

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 old sticker residues on outside of clean pans on storage rack.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety - PIC does not hold a certified food protection manager certification.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety - No vomit and diarrhea clean up plan in place at time of inspection. Due to this being the establishment’s first inspection since the adoption of the new food code, no point deduction today. - CDI - EHS explained new requirement to PIC and provided PIC with state’s written procedures example.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf - Paper towels missing at front hand sink on right side of kitchen upon EHS arrival. - CDI - Paper towels were replaced at hand sink.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety - Observed facility using TPHC to hold shredded lettuce and sliced tomatoes on the prep unit but not written procedures in place for these items. - CDI - PIC completed TPHC form while EHS present.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P - Observed chemical spray bottle stored next to slicer. - CDI - PIC moved spray bottle.

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 debris in bottom of reach in freezer unit. Increase cleaning frequency to prevent accumulation.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF When questioning PIC about the facility’s employee health policy on the five reportable foodborne illnesses and symptoms she was able to explain 3 of 5 symptoms and was unsure of the 5 reportable illnesses. CDI-EHS coached PIC on the 5 reportable illnesses and symptoms and provided employee health poster. EHS emailed PIC employee health acknowledgement and recommended facility use for food employees.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plastic containers stacked with marker ink from previous use in contact with food contact surfaces of the plastic containers. CDI-PIC moved items to dish machine to be cleaned and sanitized to review marker ink. EHS explained that marker ink shall be removed prior to cleaning and sanitizing the plastic containers.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed turkey, chicken, brisket, corn beef, and Greek meats cold holding in prep unit at temperatures above 41F. Items were observed portioned in paper cups and in deep portions. Per PIC, food items were placed in unit at 2:30. CDI - PIC moved all items to walk-in cooler and were quickly cooled to 41F or below within 10 mins. See temperature chart. REPEAT. If this violation continues, EHS may required facility to implement a risk control plan or permit action. EHS discussed verifying food products placed on line for service are 41F or below prior to being placed in prep unit.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees preparing customer food with ring(s) and bracelet(s) not meeting above mentioned requirement.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee food stored in warmer equipment used for customer food items. CDI- PIC discarded food.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS foods col held between 41F-45F. CDI- removed to cool in walk in cooler

Observed thermometer to be 2-3F colder than proper calibration. VR 4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf

4-501.11 Maintain equipment in good repair. Observed undercounter cold hold unit fan not working properly according to PIC. VR Have units examined and tested