WINGSTOP #3215

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 drinking from cup without a lid at Flip Top Unit. *CDI - Employee moved drink to designated location.

*REPEAT* 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. *Observed - employees engaged in food prep without proper hair restraints. CDI - Employees put on proper hair restraints.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- *Observed - No Test Strips available for 3 Compartment Sink quaternary sanitizer during time of inspection. A Verification Visit will be conducted within 10 days to ensure establishment is in possession of Quaternary Sanitizer test strips.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. *Observed - Speaker and Car keys stored on wire rack above back prep table.

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

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- *Observed - Employee set up 3 compartment sink before touching fryer basket handles and then handling raw chicken wings. *CDI - EHS educated employee on proper when to wash procedures. Employee washed hands properly.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. *Observed - Cardboard boxes of frozen foods stored directly on the floor in WIF.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. *Observed - 2 employees engaged in food prep without the use of a proper hair restraint.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. *Observed - Ice Scoop stored directly on top of ice machine. *CDI - PIC placed Ice scoop into a clean plastic container.

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 - Cardboard box of single service To-Go containers stored directly on the floor.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no health policy during inspection. PIC (person in charge)said it was online. CDI (corrected during inspection) Handout provided. 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 procedures on site. PIC said it was online. CDI handout provided. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the front hand sink. Both dispensers had sanitizer in them. CDI Soap dispenser was changed with soap instead of sanitizer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed red tub of wings sitting out next to the fryer at 55F. Ice in tub below melted. CDI tub of wings sitting out was put on ice and returned to the refrigerator to cool. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed grey tubs wet stacked above 3 comp sink. Air dry and don’t towel dry utensils. SS bowls were properly air drying next to the sink.