ARBYS #5989

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed wrapped raw bacon stored directly over cut celery, open bag of grapes and open bag of mozzarella cheese in WIC. CDI - PIC corrected storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of caramelized onions C/H in WIC above 41F datemarked from 8/19. CDI - PIC voluntarily discarded container of caramelized onions. 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 .

REPEAT 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 build and ice build inside RIF along with torn/damaged door gaskets. Increase frequency of cleaning and de-iceing unit. PIC will obtain new door gaskets.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed diamond plated floors in WIC not secured and starting to pool liquid underneath. PIC will place work order. REPEAT 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 food debris and build up on walls and floors around fryers and RIF. Increase frequency of cleaning around hard to reach areas.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed metal cup stored inside hand washing sink next to soft serve machine. CDI - PIC moved metal cup to 3-comp-sink.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in-use stirring spoons housed in metal cup with water/debris. Equipment was cleaned some point on Saturday. CDI - PIC moved cup with stirring spoons to 3-comp-sink.

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 behind and underneath soda machine debris and build up. Increase frequency of cleaning area. 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 wired storage racks inside WIC with food debris and build up. Increase frequency of cleaning racks.

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 walls around fryer and 3-comp-sink with food debris and build up. Increase frequency of cleaning area.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed hood filers and surrounding panels with grease and debris build up. Increase frequency of cleaning unit.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed burger patty hot holding below 135F. See temp chart. CDI - PIC was allowed to reheat burger patty to 165F and continue to hot holding. Hot holding unit was found to be off. 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 .

3-501.13 (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. Observed turkey and ham chub in 3-comp-sink thawing in hot water and not under cold running water. See temp chart. CDI - PIC moved food to WIC to continue thawing.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed green cutting board stored clean with deep groves, score marks, and black build up. CDI - PIC voluntarily discarded cutting board.