WINGSTOP #1110

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed the hand sink adjacent to the 3 comp sink out of service. PIC stated that they have put in a maintenance request to have it fixed. This is the shame hand sink that had been coming off of the wall since the previous inspection.*** 10 day VERIFICATION REQUIRED (1 pt)

4-501.11 Maintain equipment in good repair. Observed hand sink coming off of the wall next to the 3 compartment sink. Re-secure sink to the wall. Sink was not able to be used. REPEAT*** (0.5 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. Observed accumulation of food debris in between the fryers. Increase cleaning frequency. (0 pts)

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed nozzle attached to hose while still turned on. -CDI- EHS educated staff on proper backflow prevention. Water was turned off and pressure was released. (0 pts) 5-205.15 Maintain a plumbing system in good repair. Observed hand sink faucet leaking at the base of the faucet when turned on. Repair leaking faucet. (0 pts)

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 Employee was observed using bare hands to turn off the water after washing hands. -CDI- EHS intervened and coached on proper handwashing. Employee rewashed hands correctly. (2 pts) 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 .

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed QUAt sanitizer at 100ppm in the 3 compartment sink after being dispensed from the sanitizer dispenser. No dishes or equipment were actively being washed. -CDI- PIC manually created a stringer QUAT solution of 300-400ppm. (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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed wings being held in a wire fry basket at less than 135F. Facility holds chicken for 13 minutes specifically for quality not safety. Facility shall keep hot holding items at 135F or above. -CDI- PIC voluntarily discarded the chicken wings. PIC filled out TPHC sheet during inspection. (0 pts) 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food being stored directly on the floor in the WIC. -CDI- PIC placed food at least 6 inches off of the floor.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in a QUAT sanitizer less than 100ppm. -CDI- Solution was replaced with new sanitizer at 300-400ppm. (0.5 pts)

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 boxes of single service items stored directly on the floor. -CDI- PIC placed the items off of the floor. (0.5 pts)

4-501.11 Maintain equipment in good repair. Observed hand sink coming off of the wall next to the 3 compartment sink. Re-secure sink to the wall. Sink was still able to be used. (0 pts)

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 an employee drinking from a cup while actively preparing food. -CDI- Employee immediately discarded cup without corrective action from EHS. (0.5 pts)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a large container of raw chicken wings that were sitting on a low table next to the fryers at 50F. An employee stated that they had been out for about an hour. EHS observed other raw chicken wings in the RIC at 38F. -CDI- PIC placed the wings back in the RIC with the lid vented to be cooled back down to 41F. (1.5 pts) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-601.11(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 wire racks soiled with debris and residue. Increase cleaning frequency. REPEAT*** (0.5 pts)

2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P Observed no employee health policy onsite during inspection. -CDI- EHS emailed the PIC a copy of the employee health policy for the PIC to print off and have the employees go over and sign. PIC was able to provide information on restriction/exclusion and reportable symptoms and illnesses. Points not taken. (0 pts) For more information on employee health policy please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no vomit and diarrhea clean up procedures onsite during inspection. PIC stated that the written procedure must have fallen off of the wall. -CDI- EHS provided a vomit and diarrhea procedures poster. (0 pts) For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths holding in QUAT sanitizer at 100ppm. -CDI- Employee replaced sanitizer with new solution at 300ppm. REPEAT*** (0.5 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. Observed large amounts of fuzzy white build up on the wire racks in the WIC. Increase cleaning frequency. (0 .5 pts)

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 missing/damaged floor tiles throughout the facility. PIC stated that the establishment has been approved for new floors in the near future. 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 residue on the walls throughout facility. Increase cleaning frequency. (0.5 pts)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed wings being held on ice by fryer station. Wings in the bottom of container were observed below 41F, however, the wings near the top of the container were observed above 41F. EHS observed ambient temperature of WIC at 50F. Upon further observation TCS items such as ranch and blanched fries were observed above 41F. PIC voluntarily discarded wings on ice and TCS items in WIC. PIC stated repairman would be on site today for repairs. Facility has voluntarily closed until repairs can be made. EHS advised facility can voluntarily re-open once repairs have been made and EHS will conduct return visit to observe WIC in good repair. REPEAT. 3-day VR required. (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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held at 50ppm. CDI - PIC discarded sanitizer. (0)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed entire stack of mixing bowls being wet nested. EHS observed water pooled in each bowl. REPEAT. (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 a few ceiling tiles above three compartment sink and WIC that are made of absorbent materials and not approved. Please replace. 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. EHS observed walls next to potato dicer and around fry area accumulating food debris and residue. EHS observed residue accumulating by mop sink wall and three sink area. Increase cleaning frequency to avoid accumulation. (0.5)

6-303.11 Provide required lighting intensity. Observed WIC below required lighting intensity. Please add lights to increase intensity. REPEAT. (1)

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed reach in unit in disrepair in kitchen area, facility is still utilizing reach in to keep wings cold and using an ice bath as a temporary fix. Upon discussion PIC did not take temperatures to ensure product stayed cold through the holding process or when it was placed into the reach in unit. Observed incorrect handwashing procedures during inspections without any correct from PIC. Education was provided by PIC. VR will occur in ten days. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

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: www.mecknc.gov/foodsafety

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed two employees washing hands but re-contaminating hand by not using approved barrier to turn off water from hand sink. CDI- EHS provided education and PIC made employees re-wash hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken wings in reach in unit at 48F. PIC stated unit is not working but facility is utilizing ice bath as temporary method to keep wings cold. Reach in unit has been down and a work order has been placed. VR will occur in 3 days to ensure unit is working. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed facility without a thin probe thermometer. PIC contacted district manager to order the correct thermometer. VR will occur in ten days.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee prepping ranch dressing without a proper hair restraint. CDI- PIC provided hair restraint and employee donned hair net.

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 ice scoop being stored with handle in contact with ice. CDI- PIC moved scoop to proper storage area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed an entire stack of wing bowls being wet nested.

4-501.11 Maintain equipment in good repair. Observed reach in unit in disrepair and still in use to store raw chicken wings.

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 ceiling tile missing above walk in cooler. Replace.

6-303.11 Provide required lighting intensity. Observed lighting intensity of 0.32 in WIC unit. REPEAT.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. -REPEAT- -1 point- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice bin with black build up on ice chute. Recommend higher frequency and more thorough cleaning. -0 points-

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 tightly wrapped plastic bin of ranch dressing cooling in walk in cooler. CDI - Plastic covering was removed to allow cold air to circulate in and around food. -0.5 points- 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of corn stored on floor in freezer. -0 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food while wearing a bracelet. -REPEAT- -0.5 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored on shelving with single use service articles. Designate an area for the storage of employee possessions away from clean equipment, food, and utensils. 6-303.11 Provide required lighting intensity. Observed lighting intensity too low in walk in cooler. A light intensity of at least 10 foot candles at a distance of 30 inches above the floor is required in walk in refrigeration units. -REPEAT- -1 point-

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

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employees using bare hands to turn off faucet. CDI-PIC intervened and had employee rewash hands and turn off faucet with paper towel.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken wings at 44F on counter top due to ice not covering half of the wings in red bin. CDI-PIC voluntarily discarded wings and put out new wings with more ice. 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 employee with watch on. CDI- PIC had employee remove watch.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping cloth on counter while ranch was being prepared. CDI-PIC had employee put wiping cloth in sanitizer bucket.

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 floors slippery due to oil. Clean. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked tiles in front of fryer. Repair. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees cell phone on prep top. CDI- PIC had employee put phone in pocket and wipe down surface with sanitizer. 6-303.11 Provide required lighting intensity. Observed walk in cooler ranging .5 foot candles at back of cooler to 3 foot candles at door. Increase lighting intensity.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf New PIC could not locate vomiting and diarrhea plan . CDI Provided plan printed by office. For more information 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 ice machine in need of cleaning. Observed ice machine in need of cleaning due to buildup of debris.

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 missed two hour cooling window and had been sitting out at ambient temperature for four hours and were still at 69 degrees. CDI PIC discarded. 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 .

3-501.15 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 facility letting fries sit at ambient temperature for too long to meet cooling parameters . CDI Instructed PIC on proper cooling methods and parameters and fries were discarded. 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 .

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. Tile floor damaged under fryer in kitchen area. Base tile missing inside walk in cooler

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf : PIC stated facility does not have written procedures for vomit or diarrheal event. CDI- EHS emailed procedures to facility. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P: Employees washing hands after handling raw chicken but recontaminate hands by turning faucets off with bare hands. CDI- stopped and corrected employee. Hands washed.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink by the 3 comp sink inaccessible due to trash can stored in front of it. Scrub brush stored in same hand sink. Ladder stored in front of hand sink closest to cashier. CDI: items were removed and hand sinks are now readily accessible.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with heavy buildup behind ice chute. Frie cutter heavily soiled. Clean as often as needed to prevent build-up on both pieces of equipment.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several dishes wet stacked. Ensure all dishes are fully air dried before stacking.

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. Single use cups at cashier for customer self service are not protected from contamination. Lip-contact surface is exposed to customer potential contamination.

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. Tile floor heavily damaged under fryers. Base tile missing just inside walk-in cooler.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dishes stored as clean with oily residue. CDI: dishes removed to 3 comp sink to be w/r/s. 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 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with heavy buildup behind ice chute. Recommend to clean as often as needed. -1.5-

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 please visit: http://meck.co/FoodSafety 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 . Observed speed rack of blanched fries in pans sitting out to cool per PIC. EHS discussed with PIC on the different cooling methods. CDI: speed rack placed in the walk in cooler. -0.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several dishes wet stacked. Ensure all dishes are fully air dried before stacking. -0.5-

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 Observed PIC with no CFPM. -1-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a sanitizer bucket, tong, and a cup stored in the hand sink by the 3 comp sink. CDI: items removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand sink beside the prep sink. CDI: paper towel provided. -1-

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 no time stamped for blanched fries. Per PIC, fries were taken out from the walk in cooler to place over ice at 11AM. CDI: EHS allowed PIC to time stamp fries. -1.5-

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 dead light bulbs in the hood system above the fryers. Recommend to replace. REPEAT VIOLATION -1-

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 Observed facility does not have written cleanup procedures for vomit and diarrheal events. CDI: EHS provided another copy via email. REPEAT VIOLATION -0.5-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a chemical spray bottle stored in the hand sink by the 3 comp sink. CDI: spray bottle removed. REPEAT VIOLATION -2-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees with no head coverings. REPEAT VIOLATION -1-

4-501.11 Maintain equipment in good repair. Observed torn gasket of tall reach in by the fryers. Recommend to replace. -0-

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 several dead light bulbs in the hood system. Recommend to replace. REPEAT VIOLATION Observed a ceiling tile near the soda machine caving in. Recommend to replace. -0.5-

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no PIC present during inspection. -1-

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 Observed managers on duty with no CFPM. -1-

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 facility employee health policy does not include nontyphoidal salmonella. CDI: EHS discussed with PIC and provided a copy of the updated reporting agreement via email. -0-

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 Observed facility does not have written cleanup procedures for vomit and diarrheal events. CDI: EHS discussed with PIC and provided a copy via email. -0-

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink by the 3 comp sink inaccessible due to broom and trashcan stored in front of it. CDI: items were removed and hand sink is now readily accessible. Observed a soiled damp rag stored in the hand sink by the prep/cook line. CDI: rag was removed -1-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed quat sanitizer dispenser at the 3 comp sink dispensing 0ppm. Facility is to manually mix sanitizer until dispenser is working correctly. VR within 3 days. -1.5-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with no hair restraint while handling food. REPEAT VIOLATION -1-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloths stored in 0ppm. REPEAT VIOLATION -0.5-

5-205.15 Maintain a plumbing system in good repair. Observed pipes underneath the 3 comp sink leaking water. Recommend to repair. -0-

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 several dead light bulbs in the hood system. Recommend to replace. -0-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with an expired servsafe certification. Permit is still under transitional and has 210 days to get it. -0-

2-301.14 When to Wash - P Observed employee wash hands and recontaminated hands when turning off faucet with bare hands. CDI: EHS intervened and had employee rewash hands and turned off faucet with a barrier. -2-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed fries over ice at 48F on the top layer. Maintain all parts of the fries at 41F or below. If unable to, consider using TPHC (time as a public health control) and discard after 4 hours at kitchen ambient air temperature. CDI: PIC was emailed a TPHC template. VR within 10 days to ensure procedures are written for blanched fries on TPHC. -1.5-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling food with no hair restraint. -0.5-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wiping cloth in sanitizer bucket at 0ppm. CDI: employee refilled with sanitizer at correct concentration of 100-200ppm -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding door open on dumpster. Maintain all doors and lids closed to avoid harborage of rodents and/or insects. -0-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed wall where the potato slicer is at with buildup. Clean as frequently as needed. -0-