WINGSTOP #712

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at front handsink. CDI- Soap placed at sink.

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 single service lids and deli papers soiled with soda and sauce splatter. Place items in location not exposed to splatter or contamination. CDI- Items pulled and discarded. Observed box of single service cups stored in mop sink.

4-501.11 Maintain equipment in good repair. Observed black dish storage shelf peeling. Get repaired or replaced. 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed 3 comp sink with gaps between caulking. Re- caulk sink to be smooth and easily cleanable.

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 fan soiled with dust and debris.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors of dumpster open. Observed lid of dumpster missing. Replace. -REPEAT

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed tiles under fryers missing. Standing water is collecting. Area is not smooth and easily cleanable. Observed low grout at walk in cooler. 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 murky standing water under the fryers. Observed wall at hand sink in need of cleaning.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed multiple food employees wash their hands and then not use a barrier to turn off the faucet. REPEAT. CDI - EHS intervened on both occasions and provided education on proper handwashing procedures. Employees rewashed hands.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed a gap at the top of the back door between the door and the door frame, allowing for the possible entry of vermin into the facility.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. - Observed bowls stacked and stored as clean on the clean dish storage rack that were wet nested.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. - Observed the shelves in the WIC used to hold the boxes of raw chicken to be lined with uncleanable/absorbent cardboard.

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 the nonfood contact surfaces between the cookline fryers to have a heavy accumulation of food debris/grime. REPEAT.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed the dumpster doors to both dumpsters to be open at the time of the inspection.

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 employee candy stored on prep table. -CDI- PIC relocated items. -0-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands and not use a barrier to turn off the faucet thus recontaminating hands. -CDI- EHS educated food employee on using a barrier to turn off the faucet and food employee rehashed hands. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on metal pans stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , 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 individually portioned house made ranch and blue cheese (containing buttermilk and blue cheese crumbles) cooling at a low rate. Items were found cooling in WIC with lids stacked on top of other trays of dressing that were actively cooling. -CDI- EHS educated PIC on proper cooling methods and lids were removed and items were unstacked to facilitate rapid cooling. -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 .

4-501.11 Maintain equipment in good repair. Observed leak in WIC. Repair. **REPEAT** **POINTS NOT ESCALATED DUE TO PRIOR ISSUE BEING RESOLVED** -0.5- 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed 2 hand sinks in need of recaulking/resealing.

4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. Observed PIC not following a rinse procedure after washing dishes. -CDI- EHS educated PIC on ensuring to follow a rinse step and items were placed in rinse water. -0-

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 interior surfaces of prep unit in need of cleaning. Increased and more thorough cleaning frequency recommended. **REPEAT** -1-

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. Observe walls in need of cleaning near hand sink at FOH. Increased and more thorough cleaning frequency recommended. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris in Handsink. CDI..Debris was removed, PEPEAT

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed tenders in WIF not covered. CDI..LIds were placed on items.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pest back part of kitchen near potatoes. EHS did see extermination records. Pest controls comes every month. EHS suggested Pest control come more than once a month until pests are under control. Pest controls came out 4/8 and 3/11

4-501.11 Maintain equipment in good repair. Observed WIC not latching closed. Food inside WIC right at 40..EHS will return before Friday 4/25 to check on WIC 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed trash bag of ice used to keep chicken cold.CDI.. Bag was discarded. Chicken was placed in bin with ice.. Bin had wholes at bottom were water can drain into another bin, Facility is thinking about using ziplock bags and is aware they will need to be changed out every 4 hours.

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 hood system in need of clean. Grease running down inside of hood. REPEAT

5-202.11 (B) A plumbing fixture such as a handwashing sink, toilet, or urinal shall be easily cleanable. Observe hand sink not flushed to wall, back hand sink. Needs to be Recaulked.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed hat stored on top of potato’s. Hat was removed.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed food employee discard raw chicken, then get fries from grease without hand wash. 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed food employee move soiled waste cans then fill condiment containers. Without hand wash 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee pick up ranch cup off floor discard and continue to work with food. Also observed employee wash hands ,with clean bare hands dispense paper towels and turned off faucets without barrier.CDI..EHS educated facility on when to wash hands.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed box blocking hand. CDI..PIC moved box 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris in hand sink.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up in ice shoot at soda machine located in the lobby. CDI.. PIC had employee clean shoot. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several utensils and container stored as clean sticky to touch..PIC moved items to 3 comp sink. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed house made Ranch and raw chicken above 41F CDI.. Chicken was discarded and ranch discarded. REPEAT 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles and shakes without labels. Labels (stickers) were on the table for items but items were not by labels(Stickers). If facility continues to use labels (stickers ) on the tables, items need to be placed by labels(stickers)

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live pest in ladies restroom

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 cup in flour.. CDI..Cup was removed

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 box of aluminum pans stored on floor by hand wash sink. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several bowls stacked wet

4-501.11 Maintain equipment in good repair. Observed WIC and WIF leaking. Alarm sounding on WIF

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 lid and internal silver strip in need of cleaning. REPEAT

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed no air gap at prep sink. Pipe needs to be adjusted

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 facility in need of cleaning

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed wings on ice holding above 41F. CDI- Items placed on TPHC. 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 .

4-501.11 Maintain equipment in good repair. Observed prep sink basin with leak. Get fixed.

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 ice machine door in need of cleaning.

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 in need of cleaning. Observed hood in need of cleaning. Observed wall at handwashing sink in need of cleaning. 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 tiles missing at fryers. Observed low grout at fryers.

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/ diarrhea plan at facility. CDI- EHS left copy of vomit plan. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed bowls in clean dish storage area soiled with grease and residue. CDI- Dishes taken back. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed corn in prep top unit holding above 41F. Observed ranch and blue cheese holding above 41F in the low reach in cooler. Corn, ranch and blue cheese placed in the cooler this morning was placed in the walk in for cooling. Blue cheese in the low reach in was 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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. Observed blanched fries held for 4 hours without procedures. EHS sent facility procedures. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 stamp for blanched fries. CDI- Time stamp placed on the items.

4-501.11 Maintain equipment in good repair. Observed prep top unit holding above 41F. Get fixed before use.

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 the prep top unit in need of cleaning, Observed shelving in clean dish storage and in the walk in cooler in need of cleaning.

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 ceiling above the tall reach in in need of cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility PIC was not a CFPM. REPEAT. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed facility does not have vomiting and diarrhea procedures. CDI - EHS provided PIC with procedures. For more information please visit: http://meck.co/FoodSafety

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee rinse hands at handsink and not wash them. CDI - EHS asked employee to wash hands and employee did so. For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee rinsing cloth out in handsink. CDI- EHS asked employee to not use handsink for rinsing cloth and directed him to prep or 3-comp sink. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap dispenser broken at handsink in center of kitchen. Needs repair. VERIFICATION REQUIRED. REPEAT.

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 potatoes stored on floor in back of dining area. CDI - Boxes were moved off the floor. REPEAT.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer in sanitizer bucket at 150 ppm QAC sanitizer. CDI - Bucket was refilled and read 400 ppm QAC.

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 on floor in back of dining area. CDI - Boxes were moved off the floor. REPEAT.

4-501.11 Maintain equipment in good repair. Observed wash basin of 3-comp sink does not hold water. Facility is able to wash/rinse/sanitize. Needs repair.

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 broken tiles under fryers. Observed ceiling dripping next to light at back door. Needs repair.

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. EHS observed facility PIC is not a CFPM. Facility is still within the 210 day transitional window.

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. Facility is missing updated 2017 Food code employee health policy. Facility is aware of employee health policy requirements. CDI - EHS discussed policy and provided PIC with appropriate documentation.

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 return from the bathroom and not wash hands before going to the fryers to pull fries. CDI - EHS asked employee to wash hands. Employee washed hands. REPEAT.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at only handsink with papertowels. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at two handsinks in kitchen and handsink in womens restroom. Observed papertowel dispenser in mens bathroom was jammed. CDI - Papertowels and soap were provided at all handsinks. REPEAT.

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 chicken stored in floor of WIF. Food must be stored at least 6 inches above the floor. 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 ice scoop buried in ice. Ice scoop needs to be stored with handle out of contact with ice.

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 on floor. Single service items should be moved off the floor. REPEAT.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee handling cell phone and then go to handling a tray of blanched fries and single service cups without washing hands. CDI - EHS asked employee to wash hands and discussed proper handwashing with PIC.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed spray bottle and towels on handsink and observed trash can blocking handsinks. CDI - EHS moved items blocking handsinks. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed handsinks missing paper towels. CDI - Paper towels were provided at handsinks.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticky residue on metal pans. Observed utensils with debris on them and in a plastic container with debris inside it. CDI - Pans and container holding utensils were moved to be cleaned.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed seasoning shakers and squeeze bottles missing labels. CDI - Labels were added.

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 chicken on floor of WIF.

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 on floor.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee speaker on shelves with clean utensils. CDI - Speaker was removed.