TOUCH DOWN WINGS

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed foods in the WIC uncovered that were no longer cooling, Observed food in the WIF with no covering present. Ensure that all foods are properly covered when not in the cooling process. -CDI- Foods covered

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P- Observed chicken in the PT on TPHC in the cooling process. Food was 80F PIC stated that the chicken had finished cooking 1 hour prior. -CDI- Food was moved into the WIC and was cooling at the proper rate. Ensure that foods enter TPHC at 41F or below.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed WIF fill with a large amount of food. Box of food was on the floor. No Contamination observed. -CDI- PIC moved food off of the floor.

4-501.11 Maintain equipment in good repair. Observed stand up RIC out of order. PIC was aware that the unit was out of order and had a sign on the cooler. Unit was not in use. Ensure unit is repaired or replaced. 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 a large amount of cardboard being used as liners throughout the facility. Ensure that shelf liners are smooth and easily cleanable. Observed several underneath shelvings on prep tops with rust and corrosion. Ensure that these are resurfaced or replaced.

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 sides cooking equipment, holding equipment, handles of units and shelving throughout the facility with a presence of soil and debris present. Ensure that non food contact surfaces are cleaned and maintained as clean.

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 low grouting present on the tiles throughout the kitchen. Ensure that grouting is refilled or replaced. 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 build up of food debris and residue present under the cooking equipment on the cookline. Ensure that floors are cleaned and maintained as clean.

2-301.15 Only wash hands in handwashing sink. -PF- Upon entry into the facility EHS observed a food employee washing hands with water in the prep sink. Ensure that hands are washed in hand sink only. -CDI- PIC directed employee to wash hands in the hand sink. 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 food employee wash hands after directed to do so in the hand wash sink for approximately 10 seconds. Ensure that all food employees are washing hands for 20 seconds following proper hand washing procedures. -CDI- Food employee rewashed hands and followed proper hand washing procedures before putting on gloves and going back to working with food. -ENSURE PIC COACHES ALL STAFF ON PROPER HANDWASHING- 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 .

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the ice scoop sitting in a plastic container that was soiled. Ensure that food contact surfaces used with non-TCS foods are clean to avoid contamination. -CDI- PIC switched out ice scoop and ice scoop container.

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 2 batches of cooked wings prepared and date marked from yesterday in the WIC in large wrapped bus tub containers at temperatures ranging from 38F-44F. Since wings were intermingled with the ranging temperatures all wings were discarded. -CDI- 2 of the large bus tubs of cooked wings were voluntarily discarded. Ensure that proper cooling methods are used and monitoring is performed to ensure that wings are cooling at the proper rate. 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- Observed wings sitting in the fryer baskets above the fryer at 128F-133F. Food employee stated that the wings are cooked in advance and then held for 30 minutes for incoming orders and re-dropped for service. If not sold they are discarded. EHS coached the PIC and food employee that for hold foods hot they must be maintained at 135F or above. PIC asked if they could switch to time as a method of food safety. EHS walked through TPHC with the facility and will send the facility proper paperwork for TPHC methods. EHS told facility to reach out with any questions pertaining to TPHC. -CDI- Wings were voluntarily 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed grilled chicken and Philly meat at 42F-43F in the prep top 1 unit. PIC stated that the staff had been in and out of the unit all day. Staff did not know how long the food was above 41F. -CDI- Food was voluntarily discarded. Ensure cold holding food is maintained at 41F and below. Ensure proper cold holding monitoring is performed. 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 .

3-501.15 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 large containers of wings miss the cooling window from the day prior. The wings were in a large bus tub with plastic wrap over the top covering the wings. Ensure that wings are unwrapped and un-lidded. Ensure that smaller containers are used and smaller portioning is done to promote proper cooling. Ensure all cooling foods are properly monitored so that corrections can be made if not cooling fast enough. -CDI- Wings that missed the cooling curve were voluntarily 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed 4 squirt bottles of non-TCS sauces unlabeled in the facility. Ensure all working food containers are labeled to identify their contents. -CDI- Bottles labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies and fruit flies present throughout the facility mostly around the ware washing area of the facility. Flies were not observed on any food or food contact surfaces. Facility currently has pest control company coming monthly for pest control. Facility shall increase pest control frequency. Ensure premise is kept free of pests.

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 soil and debris present on the interior portion of the RIF, on dry good shelving, and sticker residue present on the exterior portion of clean dishes on the clean dish rack. Ensure non food contact surfaces are cleaned and maintained as clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed tomatoes in Prep Top 2 at 44F. PIC stated that tomatoes were from yesterdays prep and have been in Prep top since. -CDI- PIC voluntarily discarded tomatoes 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 food stored in direct contact with the floor in the WIF. -CDI- Food was taken off of the floor and placed on shelving

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 bowl being used as a scoop in direct contact with rice. Ensure that utensils such as scoops do not have their handles in direct contact with food. -CDI- PIC removed scoop from rice container.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacked containers and metal strainers and bowls. Ensure equipment is properly air dried prior to stacking.

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 buildup of dust and debris present on equipment both cooking and holding. Observed shelving below prep surfaces with build up present. Ensure that non-food contact surfaces are cleaned and maintained as clean.

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 low grout and chipped floor tiles in multiple locations throughout the facility. Especially along the cook line. 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 buildup of debris and soiling along floors of the facility and grease deposits on the ceiling of the facility. Ensure that floors walls and ceilings are maintained as clean.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout facility. Service facility for pests. (1 pt)

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife being stored in between a prep table and a flip top unit on the cook line. -CDI- PIC removed the knife and placed it to be washed in the 3 comp sink. (0.5 pts)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers wet stacked while said to be dried and clean. -CDI- PIC separated the containers to allow proper air drying. (0 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-use containers being stored directly on the floor. PIC stated that they had just received the truck not too long before the inspection. -CDI- The boxes of single-use containers were stored at least 6 inches off of the ground before the inspection was over. (0 pts)

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 low grout throughout kitchen area. Repair grout to help avoid the pooling of water or the accumulation of food debris. REPEAT*** (0.5 pts)

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Vomiting or diarrhea clean up plan posted on wall but no indication of where kit is located. CDI - PIC showed kit in office to EHS and wrote in “office” on the clean up plan. 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. A couple of wet wiping cloths stored on surfaces like the prep table or hanging on the splash guard of the hand sink. CDI - Wet wiping cloths relocated to sanitizer buckets

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf. Hot water at 3 comp sink measuring 105F; water heater holding temp had been adjusted down before facility opened. CDI - Water heater temp adjusted to 130F and hot water measured at 122F in 3 comp sink within minutes.

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. Floors in the kitchen missing grout between tiles in multiple areas like the cook line and near the dish area. Repair.

6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C). One employee drink stored on the prep counter while the prep counter was not in use. CDI - Drink relocated to appropriate area.