WINGSTOP #2429

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager present at the facility at the time of the inspection. PIC was able to demonstrate knowledge. -CDI- GM with CFPM arrived to the facility at the end of the inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 3 flies in the kitchen during the course of the inspection. Pests were not in contact with any food or food contact surfaces. Ensure that pest control is increased and maintained.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed several wet stacked metal sauce containers. Ensure that all containers properly air dry prior to being stacked together.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed a food employee working with food in the kitchen of the facility with no head covering or hair restraints. Ensure that all food employees have a hair restraint/head covering.

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 present on the bottom of RIF, observed the hand sink adjacent to the WIC in need of cleaning specifically near the hot and cold water pedals, observed grease and splash present on the exterior portions of cooking equipment. Ensure non-food contact surfaces are cleaned and maintained as clean.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf- Observed trash can blocking the hot and cold knee paddles at the hand sink directly adjacent to the WIC. Ensure that hand sinks are accessible so that employees can wash hands properly. -CDI- PIC moved trash can so that it was no longer blocking hand sink.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee working with food in the facility with no head covering. Ensure that all food employees working with food are wearing a head covering.

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 dust and debris present on non-food contact surfaces throughout the facility, including on the bottom of the stand up RIF, on the sides of cooking equipment along the cook line, on the external surfaces of sauce pans on the clean dish rack, and on the hand sink closest to the entry of the facility. Ensure that all non-food contact surfaces are maintained as clean.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open on the dumpster in the rear outdoor dumpster area of the facility. Ensure that dumpster doors are closed when not in use. -CDI- Dumpster door closed.

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 labeled with the wrong date and not marked with the start time of the first tray blanched and the last tray blanched. EHS viewed facility’s procedures and educated PIC on following the procedures. CDI PIC stated that the fries were blanched today at 11 am and she corrected the date mark.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed 3 bottles of chemicals hanging on the prep sink. CDI PIC moved chemical bottles to chemical storage area.

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 a drink cup being used in the flour bin. CDI EHS educated PIC and she discarded the cup.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. -Observed front handsink blocked by trash bin at start of inspection. -CDI- Trash bin was moved.

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 articles (to-go boxes) stored directly on the floor by the front register.

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 sticker residue on exterior of pans stored as clean. Observed food residue on interior of flip top unit and inside tall RIC.

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 WIC and dry storage with dark buildup and liquid residue, in need of cleaning. Observed dark buildup along wall behind 3-compartment sink.

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf -Observed no paper towels at the front handwashing sink. CDI-Paper towels placed at the sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. -Observed multiple metal dishes stored as clean with visible grease residue. -CDI- PIC moved items back to 3-compartment sink to be properly 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 .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed no sanitizer test strips for quat sanitizer. PIC stated they just ran out and employee is bringing more today. -10 day verification visit required-

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

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands, then go to turn faucet off with bare hands, twice. Employee was touching raw chicken with bare hands and also turned the faucet on. There were also no paper towels at the handwashing sink. CDI- EHS educated employee and hands re-washed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the front handwashing sink. CDI-Paper towels placed at the sink.

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 not cool within 2 hours. EHS educated PIC on proper cooling procedures. CDI- All fries 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 .

3-501.19(B)(2) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Ready to eat cut or chopped TCS produce or opened TCS hermetically sealed food that begins TPHC at 70 F or less, must remain at or below 70 F during the 4 hour time as a public health control period and be marked with the discard time. Observed fries on TPHC holding above 70F. Temp was 81F. Check box for Ready to eat cut or chopped... was checked on the procedures. Re-write procedures to reflect the process being used. Facility is taking fries from cold holding (41F or below) and holding them 4 hours 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 TPHC procedures with the N Tryon address. EHS emailed new procedures. EHS reviewed procedures with PIC and sent them over. Facility is to fill out procedures and send them back to EHS. EHS left business card with PIC, if they have any questions. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 fries wrapped while cooling. CDI- Fries 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed flour bin stored at mop sink. area is subject to splash contamination. Remove from the area.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P observed food employee donn gloves without first washing hands for food preparation. CDI coached

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P observed house made buttermilk ranch date Markes may 8. CDI discarded voluntarily 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 facility written procedures with another location address. Vr for address updated tphc TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation