WING STOP #690

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at the facility at the time of the inspection ensure CFPM is present at the facility at all times of operation. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed hand sink next to the WIC and sauce line with no paper towels present. Ensure paper towels are supplied at all hand sinks. -CDI- PIC placed paper towels at the sink.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC with no hair restraint while working with food. Ensure all food employees are wearing hair restraints while working with food.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed facility using cardboard as a shelf liner in the WIC and WIF underneath chicken boxes and other boxed foods. Ensure all non-food contact surfaces are smooth and easily cleanable.

5-205.15 Maintain a plumbing system in good repair. Observed the handsink that is adjacent to WIC and sauce line with a broken cold handle. Ensure this is repaired and plumbing is maintained in good repair. Hand sink temperature was 103F.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager present at the facility during the inspection. Ensure that there is a certified food protection manager present at the facility at all hours of facility operation. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF- Observed PIC unable to produce the information needed pertaining to symptoms, illnesses, and exposure. -CDI- EHS provided an employee health policy to the PIC and walked through the policy with the PIC. EHS instructed the PIC to further review the policy, review with staff, and receive signatures from all staff stating they have reviewed the policy. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf- Observed the hand sink closest to the cook line with food debris and sauce residue present on the interior, a label sticker in the drain, and a cleaning spray bottle hanging on the interior of the sink ledge so that it was in the sink basin. Ensure that hand sinks are used for hand washing only. -CDI- The bottle was removed from the sink and the sink was washed out.

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 1 spice shaker and 1 squirt bottle unlabeled in the facility. The majority of sauces and spices in the facility were labeled. However, ensure that all working containers of food are labeled. -CDI- Food containers were labeled.

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 a buildup of grease and reside present in the exterior ceiling portion of the vent system, as well as on the wall attached timer. Ensure that floors, walls, and ceilings, as well as subsequent attachments are cleaned and maintained as clean.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drink present on the facility sauce prep surface. -CDI- Drink was removed from the prep surface. Ensure that there is a designated area for employee drinks and food that is away from food and equipment.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the buildup of pink biofilm residue present in the interior of the ice machine. Ensure that the ice machine and interior portions are cleaned at a frequency to preclude the build up of any debris and residue.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee working with food in the facility with no head covering or hair restraint. -CDI- Shortly after inspection started the food employee put a visor on. Ensure that all food employees working with food are wearing hair coverings.

4-501.11 Maintain equipment in good repair. Observed gasket on the WIF door tearing off of the door. Beneath the torn gasket was a small puddle of water. Ensure that gasket is repaired or replaced.

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 a buildup of food debris and residue present on the exterior surfaces of the ice machine, stand up RIC’s, prep surfaces, on surfaces of sauce line, and on the shelving present in the WIC. Shelving in the WIC had a large build up of dust and debris. Ensure non-food contact surfaces are cleaned and maintained as clean.

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 chipped floor tiles in the entry way of the WIF present in the WIC. Observed low grout present along the fryer line. Observed large chipped tile present on the fryer line. Ensure grout is repaired as well as chipped floor tiles. PIC stated that work order has been placed for the chipped tiles.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for cleanup of vomit and diarrhea. CDI: EHS provided PIC with hard copy of vomit and diarrhea cleanup procedures for employees to follow. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed one of the two food employees wash their hands then turn off faucets without using a protective barrier, two different times. CDI: PIC educated food employee and the food employee re-washed her hands to prevent re-contaminating.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in dining area and inside kitchen. EHS advised bringing this to pest control company's attention so they can provide fly traps.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 8 cases of potatoes stored directly on the floor next to the WIC. CDI: PIC moved all of the potatoes onto a crate to prevent contamination.

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 soiled gaskets in make table 1. Observed soiled handles of cold holding units. Increase cleaning frequency.

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 edging on the wall by the standing reach-in freezer in front of the WIC. Repair edging. 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 ceiling tiles soiled with food residue above the make line. Increase cleaning frequency.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer containers and cleaners stored above stacks of single-use gloves on the rack next to the 3-compartment sink. CDI: PIC re-arranged the rack so that the toxic materials cannot contaminate the single-use articles.

4-501.11 Maintain equipment in good repair. Observed ice buildup along the door inside the WIF. PIC stated repairman had come by to service it a couple weeks ago for the same issue. PIC put in another work order to have it looked at again. Observed the hand sink by the fryers at the make line needing to be re-caulked. Re-caulk hand sink.

6-303.11 Provide required lighting intensity. Observed one missing lightbulb in the hood. Replace with new lightbulb.

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 oil and grease buildup on the sides of the hood system. Observed minor food debris on the floor in hard to reach areas. Observed food residue on sides of cooking equipment and cold holding units. PIC stated that they have a hood cleaning company that comes once a month to clean. Increase cleaning frequency to avoid buildup.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed the shared dumpster door kept open during time of the inspection. CDI: PIC closed dumpster door. Keep dumpster doors closed when not in use.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf. Observed yellow sponge in hand sink. CDI - Sponge removed. -1-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed cleaner and degreaser spray bottle stored alongside container of carrots at prep sink. CDI - PIC moved degreaser to proper area. -1-

4-501.11 Maintain equipment in good repair. Observed re-caulking needed at the top of the 3-sink compartment. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a CFPM. -1- For more information on becoming a certified food protection manager 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 in men’s restroom. CDI - Soap provided. -1-

4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice machine with a build-up of black residue. Keep clean. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed corn cold holding at 50 degrees F in the flip top prep refrigerator. Product placed inside the unit prior to EHS arrival, according to PIC. CDI - Corn transferred to the walk-in cooler to cool down. Recommend using deeper containers to maintain TCS foods < 41 degrees F. -0- 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.

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 multiple batches of blanched fries cooling on speed rack stored outside of walk in cooler. At 12:11 pm fries were cooling at 129 degrees F. At 12:27 pm fries were at 126 degrees F. Cooling calculation indicated method not effective to reach cooling parameters. CDI - Speed rack relocated to walk in cooler to rapidly cool. -0.5- For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

REPEAT VIOLATION: 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 cleaning needed to remove food and other debris on interior base and shelving of reach in refrigerator. Points scaled back due to improvement from previous inspection. -0.5-

5-205.15 Maintain a plumbing system in good repair. Observed a significant leak originating from mop sink fixture and one hand washing sink slow to drain. Repairs needed. -1-

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 FRP wall at mop sink station. Observed detached ceiling vent cover above the 3-compartment sink. Also observed men’s restroom with broken soap dispenser. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed retired foodservice equipment stored on utensil shelving unit. Remove. 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 cleaning needed on floors under cooking equipment and soft drink machine. -0.5-

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed two exposed light bulbs at hood vent system. Provide shielding. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal and plastic pans stacked wet at clean dish area.

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 single service containers and lids stored on shelving above sauces with minor sauce splatter on exterior of containers and lids.

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 cleaning needed to remove food and other debris on metal shelvings above 3 compartment sink, dry storage shelving across from 3 compartment sink and on interior base of reach in freezer. -REPEAT VIOLATION-

4-501.11 Maintain equipment in good repair. Observed flip top cooler used for condiments out of order during inspection. Flip top cooler was not in use and a on going work order has been in place to repair unit. PIC stated that unit is scheduled for repair sometime this week within the next few days. PIC also stated that condiments such as ranch and grated Parmesan are being stored in their walk in cooler until flip top cooler is repaired. -REPAIR

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 cleaning needed to remove food and other debris on metal shelvings and on interior base of reach in freezer.

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 some minor black soil on floors under equipment and baseboards. As well as cleaning needed on walls near 3 compartment sink. -Clean. -REPEAT VIOLATION-

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 foods stored on prep sink.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P - Observed food employee stop out of kitchen at back door, return to kitchen and handle soiled equipment then clean equipment. Observed food employee turn faucet off with bare hands. CDI, proper handwashing procedures reviewed with management and staff.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed flip top prep refrigerator not maintaining TCS foods at 41 degrees F and below. Observed blue cheese and ranch dressing betweeen 64-66 degrees F. Ambient air temperature of refrigerator was 67 degrees F. Visit to ensure long term compliance calibration of dressing flip top prep refrigerator needed. PIC stated only non-TCS foods to be stored until unit serviced. Maintenance call placed while on-site. Repeat. For more information, please visit: http://meck.co/FoodSafety 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed spray bottle of degreaser with labeling worn off and no longer legible. CDI, bottle relabeled .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 1 fly in back of kitchen.

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 some minor black soil on floors under equipment and baseboards. Clean.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P - Observed food employee relocate garbage cans and touch soiled equipment then proceed to handle clean equipment without washing hands. CDI, employee washed hands.

6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed no soap in men’s restroom. CDI, soap provided.

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 several clean container lids and utensil stored as clean but soiled with residues. CDI, equipment located for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety 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 fries on cooling rack pulled out of refrigerator according to PIC and held out of refrigerator prepared from previous day at 56 degrees F. CDI, fries relocated back to walk a in cooler.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed TPHC procedures not being followed for ice held on counter on ice bath. CDI, fries voluntarily discarded and new fries identified with label and start time per written procedures.

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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed blanched fries cooling on rack stored outside of walk in cooler. At 1:20 fries were cooling at 103 degrees F. At 1:43 fries were at 93 degrees F. Cooling calculation indicated method not effective to reach cooling parameters. CDI, rack relocated to walk in cooler to rapidly cool.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI. Observed digital thermometer broken and not functioning. Vr needed to ensure establishment has operable small diameter probe food thermometer.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth on counter surface and wet cloth on rack next to French fries.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed wiping cloths stored in sanitizer with 0ppm concentration for quat. - CDI - PIC replaced quat container at 3 compartment sink and refilled all sanitizer buckets to proper strength of 200ppm quat.

4-501.11 Maintain equipment in good repair. - Observed reach-in freezer nonoperational. Per PIC, work order has already been placed for equipment repair.

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. - REPEAT - Observed black buildup on walls near mop sink and soda dispensers. Clean and maintain clean.

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 2 spice containers lacking a label. CDI. Both were labeled during inspection. Point deduction to remain the same since significant improvement noted.

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 dust build-up on vent in walk-in cooler. Observed a need for improved floor cleaning underneath fryers/cold holding/prep equipment. Please clean and maintain clean.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee wash hands and then proceeded to turn off water with bare hands. CDI. Education provided and employee properly washed hands. Zero point deduction to occur today.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed foil wrappers stored inside one hand sink and food debris in another sink. CDI. Items were removed and education provided. 5-202.12 Provide at least 100F water at handsinks. Hot water handle at hand sink in back ware washing area was not properly functioning. A VR will be conducted within 10 days to ensure handle has been repaired. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf; Observed no paper towels at hand sink in men’s restroom. CDI. Paper towels re-stocked. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a mop stored in front of hand sink at beginning of inspection. Please keep accessible at all times.

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. Potato slicer and ice scoop were observed visibly unclean. Interior ice machine was noted with a build-up of residue. A VR will be conducted to ensure everything has been thoroughly cleaned.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety; Observed blanched fries stored on time lacking a start time on the label. CDI. EHS allowed PIC to mark the start time on the fries. A VR will be conducted to ensure proper time as a public health control procedures are followed. REPEAT.

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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed one squeeze bottle of ranch, made less than 2 hours prior to inspection, cooling in prep cooler and above 41 F. CDI. Ice was added to food container. Zero point deduction to occur today.

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI; PIC indicated food thermometer is broken. A VR will be conducted within 10 days to verify thermometer has been repaired.

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 unlabeled spice shakers at gunner station. Label all spice shakers with common name of spices. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of batter mix stored on the floor by ice machine. Bag was relocated off the floor upon request. Zero point deduction to occur today.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed quaternary ammonia sanitizer in wiping cloth buckets reading 0 ppm. CDI. Sanitizer was re-mixed during inspection and noted at proper concentrations. REPEAT.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed handles stored inside food products throughout.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. In ware washing area, observed food containers and sheet pans stored as clean and wet stacked. Education provided. REPEAT.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed 2 steak knives pitted and chipped at the tip. Please replace.

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 exterior of cooking/cold holding equipment, exterior flour bin and gaskets throughout visibly unclean. Please clean and maintain clean. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed a significant leak coming from floor cleanser/degreaser station at mop sink, spilling onto the surrounding floor. Repair needed. Observed broken cold water handle at hand sink next to food prep line. Only hot water available at that sink and temperature reached 137 F. Please repair so proper hand washing can be conducted.

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 dust build-up on vents above ice machine and on vent in walk-in cooler. Please clean and maintain clean. Observed hand sink near front service area pulling away from the wall. Please repair. Zero point deduction.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee jacket stored on/next to bottles of sanitizer and boxes of face masks. Jacket was relocated upon request. Zero point deduction.

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 - REPEAT - Observed facility without written procedures but did have bodily fluid clean up kit. CDI - EHS educated PIC on need for written procedures and emailed copy of written procedures to PIC.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - REPEAT - Observed chicken wings in basket above fryer grease hot holding below 135F (see temperature chart). Chicken wings were above 135F when inspector arrived but sat in fryer long enough to fall below 135F. Per PIC, they cook items to order and food items do not normally stay in basket for long periods of time. EHS explained TCS food items shall be hot held at 135F or higher or they can use TPHC. PIC elected to voluntarily discard chicken wings instead of reheating to 165F. PIC elected to not hold wings on time but only cook to order. - VR - Verification required within 3 days to ensure chicken wings are being hot held properly. NOTE: EHS elected to keep points the same due to chicken being hot upon arrival.

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. -Pf - REPEAT - Observed facility using TPHC for blanched French fries. PIC was unable to produce written procedures. EHS observed fries on gunner station in temperature danger zone but not marked with start or end time (see temperature chart). PIC properly labeled the begin time. EHS provided PIC with TPHC form and PIC completed form while EHS present. - VR - Verification required within 10 days to ensure procedures being properly followed.

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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. - Observed blanched fries cooling on cooling rack at ambient temperature sitting in front of walk in cooler. One pan of fries temped at 67F and PIC was unaware of when fries were blanched. Pan was voluntarily discarded by PIC. Per PIC, fries stay on cooling rack at ambient temperature until they reach 70F and are then placed in walk in cooler to cool to below 41F. EHS educated PIC on proper cooling methods and need to place fries on ice bath or in walk in cooler when product reaches 135F at which point the cooling process begins. - VR - Verification required within 10 days to ensure proper cooling methods are being utilized.

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 unlabeled spice shakers at gunner station. Label all spice shakers with common name of spices. CDI - PIC labeled spices.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - REPEAT - Observed two in-use wiping cloth buckets with quat concentrations of 0 ppm. - CDI - PIC emptied buckets and refilled with quat sanitizer between 200-400ppm and educated employees on how to properly fill buckets.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed large stack of pans (15-20 pans) stacked wet. Must allow dishes to air dry prior to stacking. CDI - PIC moved wet dishes to 3 compartment sink to be cleaned and sanitized again. PIC educated employees on allowing dishes to air dry.

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 debris in bottom of reach in freezer near gunner station and on doors and siding of reach in freezers/coolers. Increase cleaning frequency to prevent accumulation.

5-205.15 Maintain a plumbing system in good repair. - Observed faucet on left-hand side and bottom of compartment bays of three compartment sink leaking and causing build up of water on floor. Repair leaks. PIC placed work order while EHS present.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. P/Pf - Observed MCHD employee health policy posted in establishment, but employees unaware that salmonella non-typhi is listed on the document. CDI- EHS educated employees on the 6th reportable illness, and provided updated employee health policy for employees to review. EHS recommends the document is used as a training tool and is completed and copies left in facility for employee and EHS review.

2-501.11 Clean-up of Vomiting and Diarrheal Event Observed facility without written procedures to follow when responding to a vomiting and diarrheal event in the establishment. CDI-EHS educated PIC on the importance of having a written procedure and provided PIC with written procedures example (facility can develop their on procedures specific to their establishment) created by the state. Please review with staff and implement.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken wings in basket above fryer grease hot holding below 135F. Per PIC, they cook items to order and food items do not normally stay in basket for long periods of time. EHS explained TCS food items shall be hot held at 135F or higher or they can use TPHC. Verification visit within 72 hours to discuss how the facility will like to move forward with addressing the hot hold issue. The items observed out of temperature were cooked 10 minutes prior to EHS arrival. EHS agreed to allow the facility to reheat the wings to at least 165F. EHS observed items reheated to the proper temperature and they were sold within 15 mins of being reheated.

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. -Pf Observed facility using TPHC for blanched French fries. PIC was unable to produce written procedures for the fries left on counter. Per food employee, the fries were removed from WIC 5 mins prior to EHS arrival (temperature supports this statement). Food employee properly labeled the begin time. EHS provided PIC with updated TPHC form and requested they complete the document. EHS reviewed the form with PIC. Verification visit within 10 days to verify form has been completed and written procedures have been implemented. REPEAT

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two containers of quat sanitizer and one bulk container of fryer cleaner not labeled. CDI - PIC voluntarily labeled all containers.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two in-use wiping cloth containers with quat concentrations of 0 ppm. CDI- Employee emptied and filled both containers with a quat concentration of 200 ppm. REPEAT but different observation and code subsection.

2-102.11 Demonstration of Knowledge - The person in charge (PIC) does not have a food safety manager certificate onsite. The PIC shall demonstrate knowledge by being a certified food manager.

2-103.11 (M) Person in Charge-Duties - PF When interviewing a random employee regarding the establishment's health policy, the employee was able to recite some of the symptoms but lacked knowledge of the overall policy. Even though there is a placard posted on the wall, I sugge3st going over the policy with all employees and having them sign an acknowledgment form. This filled out form shows the employee has been properly informed by that PIC.

3-501.19 Time as a Public Health Control - P,PF When asking the PIC how they hold their cooked products such as chicken wings, chicken tenders, fries and corn he stated they use time and not temperature. I confirmed this since the food items were being stored below 135F in fryer baskets and bowls. The food items being held by time did not have a timing method in use (label, timer, etc.) When asked about written procedures, the PIC contacted his manager and they said they have procedures but they are not available at this point in time. A verification visit will be made within 10 days to check procedures.

3-501.13 Thawing - C An opened box of frozen corn was observed sitting out during the inspection. The PIC said they were using it to re-stock but got busy and did not finish the task. The PIC placed the corn in the walk in cooler upon my request. Thawing shall take place under refrigeration, under running water (70F or less) or as part of cooking.

3-304.14 Wiping Cloths, Use Limitation - C A wet wiping cloth was observed sitting on the wing preparation table. All wet wiping cloths shall be stored in a labeled container of sanitizer when not in use.

3-304.12 In-Use Utensils, Between-Use Storage - C Observed a couple of scoops with their handles down in the dry food (lemon/garlic blend and flour). In-use utensils stored in non-TCS food shall be stored with their handle out of the food.

4-901.11 Equipment and Utensils, Air-Drying Required - C Observed a large stack of plastic containers stacked together wet. Allow sufficient time and space for utensils to air dry before stacking together in storage.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed ice buildup around the freezer door and inside of the walk in freezer. It is possible the heating element around the freezer door has malfunctioned or the door is damaged. Repair the door so it can completely shut and prevent the buildup of ice.

5-202.14 Backflow Prevention Device, Design Standard - P The built-in backflow prevention device at the can wash is not designed to withstand the continuous pressure applied from the splitter installed downstream of the faucet. Install a vacuum breaker on the end of the exposed bib on the downstream splitter. 5-203.14 Backflow Prevention Device, When Required - P The hose bibs located on the wall of the men's and women's restrooms do not have backflow prevention devices. Install vacuum breakers to both bibs. A verification visit will be made within 10 days to check the installation of all vacuum breakers.

5-501.115 Maintaining Refuse Areas and Enclosures - C Observed trash building up around the dumpster pad. Clean the area so as to help prevent the attraction of pests.

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled knives stored as clean. CDI, removed for W/R/S.

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

5-501.115 Maintaining Refuse Areas and Enclosures - C Observed debris around dumpster area. Need cleaning.

General Comment: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed trash can blocking access to hand wash sink. CDI, item re-located. EHS explained to PIC hand wash sinks shall accessible at all times.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several greasy and soiled knives and tongs. CDI, PIC removed items for washing.

General Comment: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 boxes of food stored on floor in walk in freezer.

Repeat: 4-501.11 Maintain equipment in good repair. Observed hand wash sinks near grill line and beside prep station in need of caulking. Observed ice machine not in operation. PIC states maintenance is waiting on part to fix ice machine.

General Comment: 6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drinks stored in walk in cooler with retail foods.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of pans. CDI- PIC placed them to be rewashed.

6-201.11 Floors, Walls and Ceilings-Cleanability - C Observed water pooling in WIC do to condensation. 6-201.11 Floors, Walls and Ceilings-Cleanability - C Observed handwashing sink in need of new caulking behind it.

6-301.12 Hand Drying Provision - PF - Observed men's restroom handwashing sink out of towels and a handwashing sink in kitchen with no towels available. CDI, towels provided.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - Observed ice machine accumulating black soil residues on interior. Some improvement made since previous inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed fries cold held at 51 degrees F. CDI, operator transferred fries to walk in cooler in shallow pan to rapidly cool. CDI by instruction, TPHC discussed with operator as potential option. Handout to be provided.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies in facility.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 2 food employees with beards preparing food and not wearing beard restraint. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing wrist band.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop stored in soiled holster. Observed single-service cup used as holster in dressing.

4-904.11 Kitchenware and Tableware-Preventing Contamination - C - Invert single-service utensils provided for consumer self service so that the lip / food contact area is protected from contamination.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed sink vat stopper for wash vat and rinse vat not properly closing and staff using towel to close. Observed beverage dispenser ice machine not dispensing ice properly. Operator stated part was being repaired. Observed light shield missing from light under hood ventilation system.

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

6-501.12 Cleaning, Frequency and Restrictions - C - Observed residues and soil accumulating in corners of kitchen and under eqiupment. Clean at required frequency.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed back prep handsink completely blocked with boxes in sink and random things stored in front of the sink. CDI (corrected during inspection). The PIC (person in charge) moved all the items from the handsink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soil inside ice machine scoop holder, observed food debris inside large white tubs to the right of the three compartment sink, observed food debris inside the grooves of the potato fry cutter. Observed pink debris buildup inside the ice machine. Repeat. CDI the dishes were pulled to the dish area to be cleaned and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked fries cold holding at the fryer at 61F for re-frying on an ice bath. Par cooked fries shall be cooled effectively to 41F before placing on an ice bath for cold holding. Discussed the intent of the fries which is cold holding and not cooling. Before placing items in cold holding, cool effectively to 41F. CDI- Fries were placed on time during inspection from the time they were done frying to 4 hours later when they shall be discarded. Cook and cool fries the night before or early in the morning so that they are at proper temperature before going out.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. COMMENT: Label the lemon pepper and the fry seasoning shaker and pitchers so that they can be easily identifiable.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. COMMENT: Observed white tubs wet stacked.

4-501.11 Maintain equipment in good repair. COMMENT: Walk in freezer condenser noting causing ice buildup. PIC states work order has been placed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris in bottom reach in fry freezer, shelving throughout establishment, on prep cooler gaskets, and inside the walk in freezer as ice has built up.

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. COMMENT: Continue to deep clean floors, walls, and ceilings in the establishment as food debris were noted on these walls throughout the kitchen. PIC states deep clean is scheduled.

6-303.11 Provide 50 foot candles of light over food preparation surfaces. Underneath the grill hood, specifically in areas where the light bulbs are out, light was measured at 34 foot candles of light and 40 foot candles of light. Replace the lights that are out to maintain lighting requirements. Repeat.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build-up in ice machine where ice is being formed. Make sure to increase cleaning frequency.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed fries that were cooling; prepared at 9:55 am at time of inspection still above 70 degrees. Product was given 30 minutes to see if product would drop in time; fries still above 70 degrees. CDI Due to product missing 70 degree window, product was discarded. Cooling rate at time of inspection for fries was .2667.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed fries cold holding above 45 degrees. CDI Today food establishment utilized temporary TPHC. Provided TPHC for future if food establishment chooses to keep product on time. Will email to confirm before next inspection.

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 fries tightly packed on top of fry pans to cool down in walk in cooler. CDI PIC divided portions up. Observed ranch cooling in reach in unit below flip top unit (constantly in and out). CDI PIC placed on ice bath for rapid cool down.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed significant amount of gnats at soda machine area. Make sure to have pest control address.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees wearing watches and bracelets while performing food preparation. Make sure food employees remove all jewelry other than a plain wedding band to ensure proper hand washing.

6-303.11 Intensity-Lighting - C Lighting shall be at least 50 food candles where food employees are preparing food and working with utensils. Observed two lights out under hood Make sure to keep in good repair.

2-101.11 PIC shall be present during all hours of operation. -PF 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Did not observed a certified food protection manager present during the inspection. Make sure to have one at all times.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF 2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P After conversation with food employees unable to list symptoms and illnesses required to report. Neither employee remembered signing a employee health policy. VERIFICATION REQUIRED.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed significant debris and build-up in back hand sinks. VERIFICATION REQUIRED.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few sauce bowls being stored as clean with sauce debris still present. CDI Items returned to ware washing. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build-up in ice machine. Make sure to increase cleaning frequency.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee preparing food without a hair restraint on. Make sure food employees wear proper restraints when working around exposed food, equpment and utensils.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed minor wet stacking. Make sure to spread out so sanitizer works effectively.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up and debris on reach in unit handles, sides of equipment and on shelving. Make sure to increase cleaning frequency.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed grease receptacle and dumpster doors open. Make sure to keep closed at all times.

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 significant debris and build-up on soap and towel dispensers on hand sink. Observed build-up on floor under frying station and behind equipment. Make sure to increase cleaning frequency.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored on prep table with clean utensils. CDI- removed

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed visible soilage in sanitizer.