ARBY`S #7023

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed deli turkey, sliced brisket, deli ham, and gyro meat holding in flip top cooler at temperatures between 45F and 48F. Establishment is pre-portioning sandwich meat into single use paper food boats to expedite lunch service then stacking and holding boats in flip top cooler. Deli meat in stacked food boats is not maintaining cold holding temperatures of 41F or less. All other TCS foods in flip top cooler were 41F or less. CDI - Sandwich meat was placed on TPHC for use during lunch service. PIC has stated that going forward deli meats will not be pre-portioned before service, will be stored in bulk in flip top cooler, and will only be portioned for customer order. -1.5 points- 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 .

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed food employee wash hands then turn off faucet without using a barrier. CDI- EHS discussed when to wash procedures with PIC, PIC had employee rewash hands.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. *Observed - No CFPM onsite during time of inspection. *CDI - PIC arrived onsite. 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 - food employee wash hands properly then use bare hands to turn off handsink faucet. A barrier should be used to prohibit recontamination of hands. *CDI - Food Employee rewashed hands properly using a paper towel as a barrier to turn off faucet.

*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 - Grease build up on hood system.

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 grease buildup on vent hood filters.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on lid of ice machine. CDI.. PIC CLEANED IT OFF. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quart sanitizer was reading 100ppm according to manufacturer it should read 150ppm . CDI. PIC MADE NEW SANITIZER. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheese, sliced turkey, corn beef, gyro meat, and tomato’s temping over 41F please see temp chart. CDI PIC MOVED ITEMS TO WIC TO COOL DOWN. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .Observed

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer stored as clean soiled with food waste. CDI: PIC sent to be W/R/S.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cheese sauce being held below 135F in warmer. CDI: PIC voluntarily discarded product.

6-501.19 Closing toilet room doors. Observed broken self-closure piece on women's restroom door.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff at time of inspection- certificate expired 08/2022.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. -Pf Observed ice in drive-thru hand sink. CDI: Education provided and hand sink cleaned.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed small green cutting board stored above 3-compartment sink heavily scored.

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 gaskets and interior of 2-door reach-in freezer soiled with food waste.

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 debris on floor inside walk-in freezer.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QAC sanitizer at three compartment sink-50ppm. CDI: PIC adjusted sanitizer bag and primed- 150ppm.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no EH policy with "big 6" illnesses listed. CDI: Education provided and PIC printed copy of new EH policy per 2017 Food Code implementation.

2-501.11 Clean-up of Vomiting and Diarrheal Event Observed no written policy for vomit and diarrhea cleanup. CDI: Education provided, PIC printed off policy sheet from NCDHHS, and began gathering supplies from within restaurant to make kit.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice machine had black build-up on the inside. PIC did spot clean before EHS left. They also sent in a request to have it serviced.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe on site. PIC said the last one has dropped in fryer grease. PIC showed EHS the order sheet where they had ordered new ones. VR REQUIRED 5/22/2021.

4-501.11 Maintain equipment in good repair. Ice building up on food and the door of the WIF. The door closing mechanism on the WIC is loose. Water damage in the cabinets underneath the soda machine. REPEAT. PIC did not sign due to Covid protocols

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the ice machine vent fan with dust. Both HH drawers with copious amounts of grease and food build-up. Food build-up in the stand up cooler-bottom. REPEAT.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed tomatoes and onions stored above RTE lettuce and cheese. CDI-PIC changed storage order and moved tomatoes and onions to a bottom shelf. REPEAT.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with the inside needing cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 3 chicken strips that were below 135F. CDI-PIC voluntarily discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of chicken tenders on the floor in the freezer.

4-501.11 Maintain equipment in good repair. Observed ice building up on the heat strip in the freezer. WIC door is very difficult to open. Broken shelf in the WIC.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed prep unit edges, inside prep units, inside of gaskets and underneath cold drawers in need of cleaning.

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 broken tiles at the can wash, and ceiling tile missing in the back storage room. 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 walk in freezer with food debris on the floor.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site during first 15mins of inspection, PIC came shrotly after and had come from bank (had money bag).

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed tomatoes stored over RTE washed lettuce. CDI-Food employee changed storage order

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer only being cleaned with sanitizer with no wash/rinse set in between. Explained process and made a cheat sheet for employees/PIC. CDI-Food employee washed/rinsed/sanitized during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 large container of lettuce in stand up and on prep unit above 41F. CDI-Food employee took back to walk-in, larter during inspection found lettuce covered. Explained during cooling process food needs to remainb open to allow for air flow. Repeat Violation.

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 2 large container of lettuce in stand up and on prep unit above 41F. CDI-Food employee took back to walk-in, later during inspection found lettuce covered. Explained during cooling process food needs to remain open to allow for air flow.

5-205.15 Maintain a plumbing system in good repair. Observed prep sink leaking.

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 back kitchen area in need of cleaning, observed wall by soda machine in need of cleaning.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Found employee drink partially covered stored on top of soda dispenser line boxes. CDI- PIC removed drink

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P: Observed two employees re-contaminate hands at handsink faucets after washing. CDI- directed employees to re-wash hands and discussed reasons why.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found chicken tenders below 135 F in holding drawer. CDI- PIC discarded voluntarily.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found lettuce holding above 45 F in prep top. CDI- PIC replaced lettuce and placed temped product in cooler.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P: Found bag of opened lettuce dated 8/5 as expiration. CDI- PIC discarded lettuce.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed cups at drive-thru in storage rack not protected. Soild lip contact surfaces observed. PIC removed soiled cup.s

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up on non-food contact surfaces of soda station.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed side door of dumpster open.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed roast beef holding below 135F. CDI-product reheated.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans and utensils wet stacked on the drying rack.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a gap where daylight can be seen through at the back door.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed an employee with fake/painted fingernails scooping fries and placing them in a bag with no glove. Use a glove when handling food when nails are painted or fake.

4-501.11 Maintain equipment in good repair. Observed peeling paint on the air dry rack on the sink.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed the cardboard dumpster top lid open today when not in use.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sliced roast beef holding on slicer below 135F. CDI sliced roast beef was voluntarily discarded. PIC stated roast beef should not be precut.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items in counter prep cooler above 45F. See temperature chart for temperature observations. PIC stated items were placed on flip top cooler within the past hour and therefore were placed in freezer to rapidly cool.

k6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed large gap around backdoor of facility.

4-501.11 Maintain equipment in good repair. Observed split gasket on reach-in freezer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces collecting food and grease debris.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing wrist watch. REPEAT VIOLATION.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed unprotected cup lip pieces near front customer service area and drive thru.

4-501.11 Maintain equipment in good repair. Observed ice machine nonfunctional.

2-301.14 Wash hands after activities that contaminate them.-P Observed an employee fill his drink, touch is nose, and touch his beard before handling clean tongs and scoop. Employee sent to wash hands to correct and utensils sanitized.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed drive thru drink nozzles with build up on them today- washed, rinsed, and sanitized during inspection to correct.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed TCS items in the make table holding at >45F today. Moved to the 2 door reach in with lids off to correct(see temp. chart).

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed the large sprayer used outside without a label today- labeled during inspection to correct.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food service employees today with a bracelet on and a wrist watch.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean the slicer for roast on the bottom side, clean fryers, and clean the drain below the customer drink station.

Food contact surfaces must be clean to sight and touch. Observed build up inside the ice machine and on drink nozzles today. Both properly washed during inspection to correct.Be sure to sanitize slicer after being washed and rinsed.

Observed no time stamp on room temp. onion straws today. Back timed to correct.

Observed food service empl.oyees today with rings on and one with a braclet on. Limit them to a single wedding band- no other rings bracelets or watches.

Store clean utensils on a clean surface. Observed the ice scoop in a soiled container.

Keep single use articles inverted- observed them stored food side up today.Keep them stored on a clean surface- observed build up on tray used to store them today.

Clean floor drain, hoods, under drive thru cabinet and fryers.

Observed an employee come to work and go to donn gloves without washing hands first- employee stopped and asked to wash hands to correct.2-301.14 Observed employee's turn off water with their arms rather than using a papertowel as a barrier to prevent recontamination.Employees must also wash exposed arms when washing hands.PIC will work with staff to correct these to correct.2-301.12

Observed brisket and beef stacked too high on the make table today and it was holding >45F today. Items moved today to quickly cool. Eliminate the holders for the beef which impede the cold air from keeping the top of the product from staying cold or do not stack this product high. Use thermometers to ensure safe temperatures are maintained.3-501.16

Observed a food service employee today with a wrist watch on- Food service employees are limited to a single wedding band on their hands/wrists- no other rings, bracelets or watches allowed.2-303.11

2-103.11 (M) Person in Charge-DutiesAll employees must know the big five illnesses and symptoms that they may not work with and must report if they are exposed to any of them. Observed employees who knew the symptoms today and a couple of the big five illnesses but not all of them. Recommend posting policy so that employees can reference this and remind them of this policy during meetings.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and HardnessMaintain quat. sanitizer at 200-400ppm. Observed <150ppm today in the sanitizer buckets- buckets changed out during inspection to correct. Recommended more sanitizer to be used to extend the life of these buckets and for the PIC to test these to get a good idea of how often they need to be changed out with fresh sanitizer, to stay effective.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingMaintain hot food at 135F or more when holding. Observed chicken patty stored in hot drawer today at <135F- reheated to >165F today to correct. Hot drawer turned up as well.

3-501.15 Cooling MethodsObserved fresh cut lettuce cooling in a large quantity, overflowing in pan, and on the cold line(open unit). This product needs to cool in shallow portions- WIC would work best for rapid chilling of lettuce. Observed cut deli meats cooling in WIF today but they were stacked on top of each other and need to be more spaced out so that they can get better a irflow.

6-202.11 Light Bulbs, Protective ShieldingAll lights above food, food contact surfaces, and clean utensils must be shielded or coated. Observed some lights on the fry station and the pass thru today that were not coated.