ARBY'S #5527

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- *Observed - Spray bottle of clear substance without label to properly identify contents within. *CDI - PIC stated it was water and labeled it.

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 - Grease and Food Debris build up underneath and behind cooking equipment.

4-903.11 (A) Store cleaned equipment, utensils, linens 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 - Rusted Hammer stored on wire rack above brushes used to scrub inside of squeeze bottles.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. *Observed - Ice machine door with black build up clean frequently to avoid contamination.

*REPEAT* 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- *Observed - Sliced Roast Beef below 135F in HH Cabinet, see temp chart for details. *CDI - PIC reheated item to 165F. Note: Points deducted remain the same due to severity, EHS observed container of sliced Roast beef taken out of unit twice to make sandwiches 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* 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 - heavy Grease build up under fryers. clean frequently to minimize build up.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed roast beef held on slicer between 117-124 degrees F. PIC showed EHS an SOP showing roast beef shall be hot held on slicer at 138 degrees F or greater and discard if roast beef is below 130 degrees F. CDI, roast beef voluntarily discarded. Observed French fries hot held at 101 degrees F. CDI, fries voluntarily discarded . 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 .

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 black soil residues and debris accumulating on floor in kitchen. Repeat.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with bare hands after washing and before handling clean single-service articles. CDI, employee rehashed hands and used to towel to prevent reconamination.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. - Observed slicer not used today according to PIC with food residues remaining on blade from previous day. CDI, operator cleaned during inspection. 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 .

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 - Observerd turkey, gyro meat, tomato and lettuce with old stickers with discard date from Saturday according to PIC and PIC stated labels were incorrect and possibly used old pans. CDI, foods voluntarily discarded. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf - Observed 2 stem thermometers used for roast beef according to PIC not accurate to + or - 2 degrees F. CDI, thermometers calibrated on-site. For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

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 black soil residues and debris accumulating on floor in kitchen and under hard to reach areas in kitchen under equipment .

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed frozen raw chicken next to frozen raw fish in reach in cooler. -CDI PIC rearrange storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled and built up food debris on tray stored cleaned. -CDI PIC voluntarily discard hot holding tray. Observed soiled secondary bottle used for sauces with lid still on stored clean. -CDI PIC placed items in 3-comp-sink. Observed a soiled stainless steel bucket holding two brushes with food debris stored in walk in cooler above washed produced. -CDI PIC stated it's to clean the ice cream machine, PIC moved items to 3-comp-sink.

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 Observed sliced tomatoes in reach in cooler dated for yesterday. -CDI PIC stated they were prepared this morning. EHS allowed PIC to place proper date on container.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed three opened plastic bags of sauces in reach in cooler without labels. -CDI PIC placed label son items.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed soiled in-use spoons inside cup without any set time for cleaning. -CDI PIC moved spoons and cup to 3-comp-sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food residue on two deli slicer guards, just below blade. PIC stated that deli slicers had not been used today. CDI - PIC W/R/S deli slicers. 4-602.11(C) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code. -P. PIC stated that deli slicer base is sanitized but not W/R. Removable parts are taken to 3-comp for W/R/S. EHS reminded PIC to W/R/S deli slicer base. CDI - PIC W/R/S deli slicers. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed food in prep top above 41 F. See temp chart. PIC stated that prep top was not functional and the facility was using ice to keep food cold. CDI - food was moved to WIF to rapidly cool to 41 F since it had been placed out less than an hour before the inspection. Facility will place smaller portions of food in the prep top on TPHC until it is repaired. TPHC template provided to PIC and completed during inspection. VR. 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 .

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Establishment could not provide written documentation to ensure employees are aware of responsibility to report symptoms and illness. CDI - EHS and PIC reviewed reportable symptoms and illness verbally and EHS provided PIC with Employee Health Agreement poster.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 corned beef and gyro meat held above 41F inside the sandwich prep unit. Observed ribs inside the WIC above 41F due to being left out on countertop. All items were prepped within an hour of EHS arrival, Corned beef and gyro were moved to RIC for rapid cooling.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors left open. CDI - PIC closed dumpster.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no persons with serve safe present during inspection. - 1 -

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 . Observed scoop used to store syrup spoons with sticky buildup. CDI - Items moved to 3 comp sink and were washed, rinsed, and sanitized. - 0 -

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 side of ice cream machine, behind soda dispenser, and other general cleaning needed in facility. - REPEAT - 0.5 -

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 damaged/missing flooring tiles in front of fryer station and walk in freezer. - 0 -

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed seasonings at cook line with no label.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees working with food with wrist jewelry on. Ensure jewelry is removed before preparing food.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket registering around 50ppm quat sanitizer when tested. CDI- sanitizer bucket refilled to proper concentration.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no quat sanitizer strips in facility during inspection. PIC stated that test strips are on the way, have just recently ordered. VR by 4-8-22 to ensure facility has received test strips.

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 hood system above fryers with grease buildup, in need of cleaning.

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 employees washing their hands and turning off the faucet without using a barrier. CDI. Education was given to PIC and hands were re-washed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf OBSERVED employee dumping sanitizing solution in handwash sink. Education was given to employee and PIC.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P OBSERVED roast beef in holding unit temping below 135F. CDI. Item was reheated. Check temp log

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf OBSERVED no written procedures on site for holding French onions. EHS will email PIC TPHC written procedures.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. OBSERVED employees without hair restraint.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. OBSERVED food debris on top of hold hold unit, shelf above prep station/make table and inside of drawer where whipped cream is stored in need of cleaning.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. OBSERVED uncovered containers of mozzarella sticks, jalapeno bites, and hash browns in the reach in cooler by the grill. CDI. PIC placed lid over containers. REPEAT VIOLATION.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee go to entrance door with gloved hands and then proceeded to continue food prep with those same gloved hands. CDI- Education was given, gloves were changed and hands were washed. -1.5 points.

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 pepperoni and cheese cooling in reach in 1 door unit that is mainly used for prep. Observed chicken salad cooling while fully wrapped in walk in cooler. CDI- cooling adjustments were made and items were ventilated and cooled in the walk in cooler. -.5 points.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Repair cracked floor tiles near fryer station. 0 points.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Remove rusted rack holding clean dishes near 3 comp sink. Equipment should be cleanable, smooth and in good repair. 0 points.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed soiled buildup on exterior of cold hold equipment, on exterior of fryer equipment etc. -.5 points.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C/ 6-501.12 Cleaning, Frequency and Restrictions - C Repair damaged flooring in facility specifically near fryer station and inside of walk in freezer. Remove grease buildup from floor area near fryer. -.5 points.

6-501.111 Keep the premises free of insects, rodents, and other pests. Some flies observed near soda machines. Monitor and keep good pest control practices.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some wet stacking of metal bins observed.

4-501.11 Maintain equipment in good repair. Gasket torn in reach in cooler.

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. Tiles for floor in WIF cracked and damaged.

2-101.11 PIC shall be present during all hours of operation. -PF - PIC did not have certification. CDI by instruction. Repeat.

2-301.14 Wash hands after activities that contaminate them. -P - Observed food employee pick glove up off of the ground but not wash hands after contamination. CDI by instruction. 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 food employee turn fauc123et off with their bare hands. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed open container of raw fish stored in contact with RTE potatoes in tall reach in freezer. Observed unwashed tomatoes stored over ham in walk in unit. CDI, foods relocated for proper storage.

GENERAL COMMENT: follow HACCP SOP as required. Observed beef HACCP temperature hold log not filled out as required. CDI, by instruction.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf - Observed hot water at 100 degrees F at hand washing sink. CDI, operator shut valve off at can wash and hot water provided at 123 degrees F. Ensure hot water provided at required temperatures.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed broken floor tile in walk in freezer. Repeat.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified PIC on site. CDI by instruction.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed ham, cut lettuce and meat overstacked in prep unit above 45 degrees F. cdi, operator relocated foods to rapidly cool.

3-304.12 In-Use Utensils, Between-Use Storage - C - Observed in-use knife wedged between prep tables.

6-201.11 Floors, Walls and Ceilings-Cleanability - C - Observed tile damage on floor of walk in freezer.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified PIC on site upon arrival.

2-301.14 Wash hands after activities that contaminate them.-P - Observed food employee return from outside to kitchen and then proceed to handle box of food in walk in cooler without washing their hands. CDI by instruction.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed slicer cleaned but with food debris remaining on blade and guard. CDI, operator removed guard for cleaning.

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 - Observed 2 containers of cut tomatoes prepared but with incorrect date and with a discard date of 12/12. CDI, tomatoe voluntarily discarded by PIC.

3-501.15 Cooling Methods - PF - Observed recently prepared portioned roast beef and cheese items cooling in prep unit. CDI, operator transferred foods to walk in cooler to rapidly cool.

2-402.11 Effectiveness-Hair Restraints - C - Observed food employee not wearing a hair restraint.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed broken soap dispenser at handwashing sink.

4-602.13 Nonfood Contact Surfaces - C - Observed soil accumulating and general cleaning needed behind equipment in kitchen.

6-202.11 Light Bulbs, Protective Shielding - C - Observed light shield missing from ceiling light near dry storage and office.