WHATABURGER #1463

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed several hand sinks with no paper towels present. PIC stated that the facility is out of extra paper towel roles and a truck is bringing paper towels in today’s afternoon delivery. -CDI- For the hand sinks missing paper towels, PIC placed napkins at the hand sinks in containers. Ensure all hand sinks have paper towels or approved alternatives to dry hands.

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. -Pf- Observed sausage crumbles in a stand up RIC at 71F. Sticker on the container and PIC stated that the RTE foods was thawed 30 minutes prior under running water. EHS and PIC discussed about proper thawing methods particularly under running water. PIC understood. -CDI- Sausage was moved into the WIF to rapidly cool, and cooled by the end of the inspection. Ensure proper thawing methods are used.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed the presence of flies and small fruit flies present in the facility. PIC stated that facility has a regular pest control contract with Orkin. EHS recommends increasing pest control in warmer months. Pests were not present on any food or food contact surfaces at the time of the inspection.

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 and residue present in the bottoms of several of the RICs throughout the facility. Ensure that non-food contact surfaces are cleaned and maintained as clean.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw breaded chicken in an open plastic package in the RIF stored above french fries and onion rings. Ensure that open raw foods in the freezer are stored below RTE foods. -CDI- PIC had a food employee rearrange stored order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P- Observed cheese slices on TPHC in the facility. The discard label for the sliced cheese stated that the cheeses should have been discarded at 4:35 AM. EHS observed this at approximately 9:15AM-9:30AM. Ensure that all foods are discarded after the 4 hours TPHC hold has been reached. -CDI- PIC voluntarily discarded the cheeses.

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 containers on the clean dish rack. Ensure that all equipment properly air dries prior to stacking together.

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 wet stacked hot holding draws held on the clean dish rack. Ensure that all dish ware and equipment are 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 soil from burger patties in the bottom of 2 RICs. Ensure that non food contact surfaces are clean and maintained as clean.

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 the dry storage area of the facility and in the WIF in need of cleaning with soil buildup. Ensure that floors walls and ceilings are clean and maintained as clean.

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 employees using bare hand to turn off handsink knob after washing hands. CDI- discussed proper procedure with PIC. Employee washes hands and turns water off with hand towel to avoid recontamination of hands. 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 .

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. PIC did not provide written procedure for food items held on time control. CDI- provided TPHC template and link to more information. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored on the floor.