WINGSTOP #51865

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed an incomplete employee health policy in the facility during inspection. CDI. PIC was provided one. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 procedure for vomit and diarrheal clean up. CDI. PIC was provided a copy. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee change gloves without washing his hands. Employee was wearing gloves because he has a bandage on his finger. CDI EHS educated employee and he washed his hands and put on clean gloves.

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. Grease and food buildup inside cooler tops. Clean these areas more frequently. Repeat

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. PIC did not know cold holding temperature requirement or what raw chicken to supposed to be cooked to. PIC must demonstrate knowledge of food safety and foodborne illness prevention. CDI - Foodborne illness risk factors explained to PIC during inspection. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Blanched fries measured 67F on speed rack out of temperature control at 3:25pm. PIC stated they were blanched at 10:40am and have been cooling here since then. Use walk-in cooler or freezer to cool TCS foods after preparation. CDI - PIC educated about cooling TCS foods and the blanched fries were discarded. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 2 bowls of chicken wings measured 76F-93F on prep table. PIC stated these were extras from a batch cooked for an order. TCS foods in hot holding must measure 135F or above. CDI - PIC discarded chicken wings. 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 .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Blanched fries held using TPHC had a start time of 10:40am and were still being used at 3:30pm. TCS foods held using TPHC must be used or discarded within 4 hours of placing on TPHC. CDI - Blanched fries discarded.

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 Blanched fries measured 67F and were cooling for 4 hours out of temperature control on a speed rack. Place cooling TCS foods in walk-in cooler or freezer to cool after cooking. CDI - PIC educated on cooling methods and the blanched fries were discarded. 0 pts. 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 .

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Clean measuring cup observed ding stored on clean dish shelf on top of floor drain cover. Do not store floor drain cover with clean dishes. CDI - Measuring cup moved to 3-compartment sink to be washed and floor drain cover removed from shelf. 0 pts.

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. Grease and food buildup inside coolers on line and on shelves and low areas on line. Speed racks in the walk-in cooler also need to be cleaned. Clean these areas more frequently. 0 pts.

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. Buildup on wall behind 3-compartment sink. Buildup on floors underneath and behind equipment on line. Clean these areas more frequently. 0 pts.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer buckets stored above food and on the shelf with utensils. CDI PIC moved all buckets to the bottom shelves.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed open employee drink on the prep table while she was prepping ranch to-go cups. CDI PIC discarded drink.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee change gloves without washing his hands. Employee was wearing gloves because he has a bandage on his finger. CDI EHS educated employee and he washed his hands and put on clean gloves.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a wet towel in the handwashing sink. PIC stated that they were cleaning the sink out and left the towel in there. CDI PIC removed towel from the sink.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed blanched fries on speed rack near fryer not labeled with the discard time. PIC stated that she is training a new employee. CDI PIC put time on blanched fries.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working in the kitchen without a head covering.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty during inspection. REPEAT For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on the shield inside of the ice machine

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed blanched fries on speed rack near fryer on TPHC without time labels. CDI EHS educated PIC by reviewing his written procedures. PIC put discard time on rack. 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 scooper handle touching fry batter. CDI PIC removed scooper.

6-201.16 (A) Wall and ceiling covering materials shall be attached so that they are easily cleanable. Observed 2 corner strips of wall near WIC detached from wall. PIC stated that he has already completed a work order for the repair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone and keys on shelf above prep top. CDI PIC moved items. REPEAT

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

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Bowls used to toss chicken wings in had been in use since 10:30AM and as off 3PM had not yet been washed, rinsed and sanitized. In-use utensils that contact TCS foods must be washed, rinsed and sanitized or switched out with clean utensils at least every 4 hours. CDI - Bowls taken to sink to be washed during inspection. 0 pts. 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Blanched fries held using TPHC were not marked with start time of TPHC. CDI - PIC labeled bus tub.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Chemicals stored on shelf above clean towels. Do not store chemicals above clean linens. CDI - Chemicals moved to bottom shelf. REPEAT

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. Clean bottom of upright cooler. 0 pts.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Trash bags on ground around dumpster. Keep dumpster area clean and trash in dumpster to prevent harboring pests. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee cell phone and drink stored on prep table. Do not store personal items on prep tables.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Perforated pans had visible food and grease residue on them and were stored as clean. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Pans taken to 3-compartment sink to be re-washed. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P 2 bottles of peroxide cleaner were stored on shelf above plastic wrap. Do not store chemicals above single-use or single-service articles. CDI - PIC moved peroxide cleaner. 0 pts.

6-501.111 Keep the premises free of insects, rodents, and other pests. Some small flies observed near mop sink. Maintain premises free of pests. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some utensils were stacked while still wet on clean utensil shelf. Allow utensils to adequately air dry before stacking. 0 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed manager on duty without CFPM certificate. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed speed rack holding blanched fries blocking hand sink. CDI: PIC moved speed rack to make hand sink accessible.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of chemical solution. PIC stated he is unsure of what solution is in the bottle. CDI: PIC took spray bottle out of use.

4-501.11 Maintain equipment in good repair. Observed standing RI cooler next to fryer not operating. PIC stated that this unit stopped functioning the day prior and the facility is receiving a new cooler this week. Facility is holding small batches of raw chicken on ice in a draining bus tub and following Wingstop’s emergency procedures for cold holding chicken. EHS Observed chicken being held on ice and maintaining 41F or below. EHS will follow up to verify CH equipment is installed and functioning.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed employee sliced potatoes at prep sink, stop to takebroken down cardboard boxes off the floor to a disposal area, come back to prep sink and continue with potato slicing. CDI: EHS instructed employee to wash hands before returning to food prep.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on inside of ice machine on ice shield and near ice chute.

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 frozen chicken stored on walk-in freezer floor. CDI: PIC moved box of chicken to shelf in WIF.

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 cheese sauce held in Ghels dispenser unit at 90 degrees F overnight. CDI, cheese voluntarily discarded. PIC stated new unit on order and to hold cheese sauce in oven until unit received.

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 TPHC used for fries but no written procedure on-site. CDI, sample procedures emailed and completed during inspection.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed trash and items stored around dumpster.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed written employee health policy did not include nontyphoidal salmonella as reportable illness. CDI, updated employee health agreement emailed to PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed blanched fries cold held above 41 degrees F near fryer. Fries placed on TPHC. Repeat. Improvement made since previous inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed spray bottle of disinfectant not labeled by common name of substance. CDI, bottle labeled. Repeat.

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 For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed blanched fries coolin in ambient air temperature of kitchen on rack at 118 dgrees F. CDI, rack relocated to walk in cooler to facilitate heat transfer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean bowls wet stacked on rack. 4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean ice scoop stored in soiled holster.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed fries cold held on ice bath between 51-54 degrees F at front line. Repeat. CDI, fries placed on TPHC. Observed ambient air temperature of walk in cooler at 42 degrees F and TCS foods held above 41 degrees F. See temperature observations above. Dressing held at 48 degrees F voluntarily discarded by PIC. Observed fries at 43 degrees F, carrot at 44 degrees F and buttermilk at 44 degrees F. Vr needed to ensure calibration of walk in cooler to ensure all TCS foods maintained at 41 degrees F and below.

7-102.11 Common Name-Working Containers - PF - Observed container of fryer cleaner not labeled by common name. CDI, container labeled.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed container of starch not labeled. Repeat.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C - Observed some food particles on shelving at prep line.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed fries sitting out after being blanched. Fries were blanched around 2 hours ago and they temped at 83F. There were multiple batches on the speed rack. Process is to blanch and then let them sit out for 2-3 hours. They were immediately moved to walkin cooler to rapidly chill. They fell to 67F quickly. Discussed process with manager and advised they must reach 70F within 2 hours so he has to move the speed rack to the cooler sooner to get the fries down to 70F within the time frame. Verification required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one pan of blanched fries on ice beside the fryers. They temped at 55F. More ice was added to the pan. They were dropping by the end of the inspection = 45F-49F. If you do not wish to move to a 4 hour time hold (Time as a public health control), you must be able to keep all the fries at 41F or lower. Monitor with your thermometer. Verification required.

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 Fries were sitting out at room temperature. Discussed proper cooling process. Moved to walkin cooler to rapidly chill. Fell to 67F quickly. Verification required.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed starch without a label. Labeled during inspection.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed bag of employee’s candy on the prep table. Moved to bottom shelf during inspection.