ARBYS #8573

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed sliced roast beef in hot tray between 126F-137F other hot tray was holding at 137F throughout. For the tray below 135F PIC stated that the tray had been in HH for 1 Hour. -CDI- PIC moved the tray into the oven and reheated the roast beef to above 165F before placing back onto HH. Ensure that all foods on HH are maintained at 135F or above. REPEAT 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed tomatoes, caramelized onions, and gyro above 41F in the make station unit. PIC stated that the foods went into the unit this morning at approximately 10:00 PM. -CDI- PIC moved foods above 41F to WIC to cool down, foods cooled by end of the inspection. 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 .

4-903.11 (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 4 wet stacked metal containers. Ensure that all equipment properly air dries prior to being stacked together.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food thermometer stored as clean in metal container left of prep line with food residue accumulation. Second food thermometer held by fryers, stored clean. CDI- PIC removed item to be w/r/s/.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed sliced roast beef in hot tray on right of prep line temping below 135F. EHS observed roast beef being sliced at start of inspection, sitting out for length of time before being placed in HH. PIC stated that the freshest slices are stored at back of unit in a FIFO setup. PIC was unaware of how long tray was out of temp. CDI- PIC voluntarily discarded tray. 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 .

4-601.11(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. Floor of WIC, bottom of 2D prep unit with food debris and residue accumulation. Increase cleaning frequency.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee’s personal speaker stored on top of HH unit being actively used. CDI- PIC removed item to designated area.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- *Observed - PIC wash hands properly and then turn off the faucet using their bare hands. *CDI - PIC realized mistake and rewashed hands then used paper towels as a barrier when turning off the faucet.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Top layers of Sliced Cheeses and portioned out Sliced corned beef and sliced chicken on small paper trays inside of metal containers in prep station above 41F, see temp chart for details. *CDI - PIC removed top layers of items making containers filled half way to help maintain CH Temperatures. 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 .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer in back prep area stored as clean soiled with food waste. CDI: PIC sent to be W/R/S. 4-602.11 (E )Clean the equipment and utensils used with non-TCS foods as required to avoid contamination. Observed buildup on soda nozzles at dining area soda machine.

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 waste on gaskets in 2-door reach-in freezer next to fry station.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone on prep table/under bun warmer at end of prep line.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed strong QAC sanitizer(400+ppm) in red sanitizer buckets. CDI: PIC remade sanitizer buckets (200ppm).

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. -1 point- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 residues, food splash, and debris on inner surfaces of cold holding equipment and in walk in cooler. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed several large containers of syrup stored in basin of hand-sink near cash register area. CDI- objects moved, no longer blocking access. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer that had not been used today with food debris on blade, in need of cleaning. PIC stated this slicer has not been in use recently, there is a broken part that needs to be replaced. EHS suggested cleaning and storing/covering with plastic bag to indicate not in use equipment. CDI- slicer 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several products at prep line holding above 41F, see temperature chart. EHS found that all products in unit that were above 41F were stacked over fill line, all other products at 41F or below. CDI- products removed that were over stacked, brought to cooler to cool down, EHS discussed not overstacking product in unit with PIC and employees. 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 .

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 shelving in walk in cooler with significant buildup, in need of cleaning. Observed gaskets on reach in units with black buildup, in need of cleaning. REPEAT.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed whipped cream in basin of handsink closest to drive thru window. CDI- sink cleared, EHS discussed maintaining access.

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 seasoning shakers with no label at cook line.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed all sanitizer buckets registering at 0ppm quat sanitizer. EHS found that bag of sanitizer hooked up to dispenser was empty. CDI- bag of sanitizer changed out, buckets refreshed and at proper concentration (100-200ppm quat sanitizer).

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 underside of green shelving in walk in cooler with buildup, in need of cleaning. Observed gaskets on cold holding reach in units (walk in cooler, reach in units) with black buildup, in need of cleaning. Observed hood system with buildup over fryer, in need of cleaning. REPEAT.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed to-go cups stacked above fill line behind counter in metal shelving, not in protective packaging.

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 metal shelving near the door of walk in cooler with dust/white buildup on shelving. Ensure cleaning. REPEAT. Note: points not escalated due to different area needing cleaning compared to previous inspection.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf Observed PIC with no CFPM during inspection. Observed PIC in facility unable to answer specific questions about food safety, PIC stated that chicken products were fully cooked frozen products, EHS found boxes indicating chicken is an uncooked product. PIC unable to locate documents discussing time holding procedures, unsure if products were on time for quality or as a public health control. PIC at time of inspection is not normally in charge of this facility, 1st day covering for another manager.

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 PIC with no CFPM during inspection. PIC stated she is covering for another manager at this location, not normally responsible for this facility.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed facility with no written procedures for a vomiting or diarrheal event. PIC was unsure if facility has procedure, not normally at this location so PIC was unable to locate. CDI- EHS explained requirement to PIC, emailed information including an example plan and poster.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed black buildup on gaskets in low reach in units and gaskets on the walk in cooler. Observed dust buildup on fan in walk in cooler. REPEAT.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Tongs, metal pans, scoop, wire meat tray, and back of deli slicer had visible food or meat residue on them and stored with clean utensils. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Items taken to 3-compartment sink to be rewashed. // 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Manager stated that cutting board is cleaned at the end of the night and wiped down throughout the day. In-use equipment or utensils that are contacting TCS foods must be washed, rinsed and sanitized at least every 4 hours. Ensure cutting boards are taken back to 3-compartment sink and washed, rinsed and sanitized every 4 hours throughout the day. CDI - Manager educated on food-contact surface cleaning frequency and cutting boards were taken to sink and washed, rinsed and sanitized.

2-303.11 Prohibition-Jewelry - C - Employee with watch on wrist observed preparing food. Employees that prepare food must not wear jewelry on their hands or wrists, with the exception of a plain band ring. 0 pts.

3-304.12 In-Use Utensils, Between-Use Storage - C - Tongs laying in container of chicken in freezer. In-use utensils shall be stored so the handle is not contacting the food. 0 pts.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Repeat - 1 stack of metal pans stacked while still wet. Utensils must be air dried prior to stacking. Allow adequate time for air drying of utensils.

4-602.13 Nonfood Contact Surfaces - C - Shelves and fan guards in walk-in cooler needed additional cleaning. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to maintain them clean. 0 pts.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF PIC could not verbalize signs/ symptoms and illnesses. PIC did not know what signs/ symptoms to look for if an employee were to get sick. CDI- Reviewed employee health policy with PIC and provided Foodborne illness handout.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed a couple containers of meats just cut and placed in the walk in cooler , day stickers are on the metal pan however no date appeared on the sticker. CDI- PIC datemarked.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans stacked wet on the drying rack. -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 freezer floors in need of cleaning.

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers stored clean with sticker residue stuck to surfaces; CDI containers pulled and placed into dirty dish pit. POINTS NOT INCREASED DUE TO IMPROVEMENT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed numerous containers stacked wet in kitchen area.

REPEAT 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning (Inside bottom surface of stand up freezer, collecting crumbs from breaded products).

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soda nozzles with build up in need of cleaning. Increase cleaning frequency.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Items such as swiss, cheddar, shredded lettuce, leaf lettuce, tomatoes, and turkey cold holding above 41F. CDI - All items taken to walk in cooler or freezer to cool rapidly. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed degreaser labeled as chlorine sanitizer. PIC stated the bottle was labeled incorrectly. CDI - Degreaser was disposed.

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 cold holding violations due to cooling methods. Prepped items cooling from ambient temperatures should be uncovered in walk in cooler to cool after prep. Items were cold holding above 41F due to improper cooling methods. CDI - Items actively cooling in walk in were uncovered. Items in violation of cold holding taken to walk in and uncovered to cool rapidly.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying bugs at make line.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths in quat sanitizer reading at 50 ppm. CDI - EHS educated PIC and employees on proper sanitizer concentration. Sanitizer was replaced from dispenser at sink reading 150 ppm. REPEAT.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed cups stored at register without covering. Lip contact surface of cups exposed to misc. contamination. EHS recommended facility keep plastic covering over cups.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed reach in freezer with build up of food debris in bottom. Increase cleaning frequency.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf REPEAT VIOLATION. Observed sticker residue on a few metal containers on storage line. Advised to clean better. CDI - pulled items to soak in hot water.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed roast beef in temperature danger zone. Refer to temperature chart. CDI - advised to keep hot foods hot. Placed lid on product and turned up temperature. Product in proper temperature.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product in the temperature danger zone. Refer to temperature chart. CDI - pulled items to cool down. All items are in compliance. Educated to cool food down if in the temperature danger zone. Cold holding equipment is not for cooling.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed quat sanitizer at 0 ppm. CDI - refilled with proper quat solution at 200 ppm. Advised to use test strips and refill more often.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf REPEAT VIOLATION. Observed sticker residue on containers that are stacked. CDI - educated to get rid of sticker residue. Pulled items for a cleaning procedure.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tomato in temperature danger zone. Refer to temperature chart. CDI - voluntarily discarded. Educated to hold product at proper temperature.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed a sanitizer bucket on the floor. CDI - educated to store off of the floor. Relocated bucket.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed knives stored in between containers at the prep unit. CDI - pulled knives for a cleaning procedure. Educated to store in location to prevent contamination.

4-903.11(C) Single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Observed single service cup lips exposed to contamination. Advised to keep the articles stored in the spring sheath.

4-501.11 Maintain equipment in good repair. Observed torn gasket at the walkin cooler.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed debris in the reach in unit, on top of cheese dispenser, and under cold plate.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed grout in disrepair at the floor joint in front of the drink machine. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed floors dirty underneath the milk shake machine. Advised to clean.

4-406.11 Equipment food contact surfaces shall be clean to sight and touch. Observed build up on soda nozzles.

3-501.19 Clearly mark foods on TPHC with beginning and end times. Observed onion strings on TPHC and not labeled. CDI-discard time labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed potato cakes stored in an uncovered container in ice on the prep table. Cakes are slacked this way to decrease cooking time. Cover pan. Also noted a box of apple turnovers on the walk-in freezer floor. 3-305.14 Food Preparation - C Observed employee put a pan of food on the floor in front of the sandwich prep cooler before putting the pan in the lower area of this unit. Keep items off the floor at all times. Put the pan on the cutting board area of the unit, then open the door and place inside.

5-501.113 Covering Receptacles - C Observed dumpster lid open, keep closed. 5-501.115 Maintaining Refuse Areas and Enclosures - C Observed several 5 gallon buckets of paint in the dumster enclosure leftover form construction. Dispose of properly.