WINGSTOP #2468

4-501.11 Maintain equipment in good repair. Observed damaged mop sink causing water to leak on the floor. Repair mop sink basin. (0.5 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. Observed pooling water on the floor due to leaking mop sink. REPEAT*** (1 pt)

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 eating in the kitchen. Employees shall only eat in designated areas. (0.5 pts)

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed no hot water in the facility maximum hot water was recorded at 64F. See comment addendum for more details. 10 day VERIFICATION REQUIRED*** (0.5 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. Observed pooling water due to leaking mop sink. Also observed general cleaning needed in the dish pit due to the accumulation of grease residue built up on the mop sink. REPEAT*** (1 pt)

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee beverage being stored on top of a flip top unit. -CDI- PIC voluntarily discarded the beverage without instruction from EHS. (0 pts)

5-205.15 Maintain a plumbing system in good repair. Observed mop sink leaking causing pooled water on the floor. Repair mop sink to prevent the pooling of water. REPEAT*** (2 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. Observed pooling water around the mop sink due to leaking. REPEAT*** (0.5 pts)

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed sanitizer bucket in the hand sink upon arrival. -CDI- Bucket was removed without instruction from the EHS. (0 pts)

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed a condensation from the vent in the WIC dripping directly onto to blanched fries. -CDI- PIC voluntarily discarded the contaminated fries and placed coverings on all of the open containers of blanched fries as well as moved them off to the side to minimize further exposure. (1 pt)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slight build up on the nozzles at the soft drink station. Increase cleaning frequency. Due to severity, no points taken. (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 .

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

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 in direct contact with the floor in the WIF. PIC stated that they had just received a truck earlier in the morning. -CDI- PIC placed boxes on the respective shelves. (0 pts)

4-501.11 Maintain equipment in good repair. Observed low boy cooler said to be out of order. PIC stated that they are having someone come out soon to have it fully repaired or completely replaced with a new unit. (0 pt)

5-205.15 Maintain a plumbing system in good repair. Observed mop sink leaking causing water to pool on the floor. The pooled water is not a risk for any slipping or food contamination. PIC stated that someone is coming to repair the leaking on Thursday or Friday of this week. (1 pt)

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 pooling water by the mop sink due to leaking. (0.5 pts)

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed employees aware to call in sick but can’t name the symptoms and illnesses specifically. CDI provided with an employee health policy and poster to use. 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 vomit or diarrhea plan. CDI Provided with full policy. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed employee go from using office computer to continue to prepping fries for an order. CDI hands washed. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee touch phone and touch clothes and continue prepping wings for an order. CDI hands washed.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee touch blanched fries with bare hands. CDI section of fries discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw wings in a red bin sitting next to the fryer with bag of ice on top of raw wings. Observed parts of raw wings close to the edges of the bin holding at 46-50F. CDI PIC stated items were out for an hour and placed back in refrigeration to cool. PIC agreed to keep maintaining wings in reach in cooler to maintain temperatures. 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 (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 no written procedure for blanched fries used in house. Facility uses time stamps and state it is discarded every 4 hours. Provided TPHC form and will follow up to ensure it is completed. Verification required. TPHC procedure template may be found at: www.mecknc.gov/foodsafety