WINGSTOP #693

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some fruit flies in kitchen and in ladies’ room. Get pest control officer to treat area and to also treat floor drains for these fruit flies.

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 vents in 3-compartment sink area to be very dusty. Assure that these are cleaned more frequently to prevent dust buildup.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food handler wearing watch while engaged in food prep. CDI- Watch removed, hands re-washed. (-0)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in quat over 500ppm. CDI- Quat dilluted to 350ppm. (-0.5)

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flys in back of store near back door and can wash. EHS noted no pests in food storage or prep areas, no identifiable cause of pest harborage, proper drainage and no standing water, or openings which could allow for entry of pests. PIC explains that Eco-lab is contracted to come monthly. EHS advises increased frequency and speaking to them specifically about the need for increased fruit fly abatement in back of store. (-1)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several sheet pans stored as clean with stickiness. CDI- Sheet pans returned to ware-washing for W/R/S. (-0) 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 .

4-501.11 Maintain equipment in good repair. Observed torn gasket at first lowboy upon kitchen entrance. Replace at earliest opportunity. (-0.5)

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 speed rack with accumulated food debris. No contamination to food stacked on trays observed. Increased cleaning frequency advised. (-0.5)

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed celery being stored above RTE foods in WIC. CDI - PIC reordered storage 1.5 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 various shaker bottles of seasonings not baring labels indicating their contents. Ensure all working containers are properly labeled. 0 pts.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board with heavy damage and deep grooves in cutting surface during inspection. CDI - PIC voluntarily discarded. 0 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Repeat- Observed manager/PIC did not have food protection manager certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Repeat- Observed no written vomiting/diarrhea clean up plan. Verification Required For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no drain plug in dumpster.

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 men’s bathroom floor with a lot of spilled soap/soap dispenser leak. Keep floors clean

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Repeat- Observed manager and Asst. Manager did not have food protection manager certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 cleaning of vomiting or diarrhea. CDI-gave handout For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 staff turn off water with hands several times. CDI-through discussion For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed visible build up on ice machine guard. Put on a regular cleaning schedule

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed blue cheese dressing 43F make unit. Remove TCS food and put in a properly running refrigerator until make unit serviced. 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 .

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoops stored in a visibly soiled container. CDI-sent to dish area for W/R/S.

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 single service cups out of plastic sleeves and inverted on counter. Keep in plastic sleeves if not putting into a dispenser.

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 on line sticky with grease.

5-203.12 At least one toilet, and not fewer than what is required by law, shall be provided. Observed one restroom out of order due to bad toilet clog. Keep both bathrooms operational.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed bag of trash on ground by dumpster (was this facilities garbage/shared dumpster).

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - PIC not certified. CDI by instruction. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P - Observed food employee pick up soiled item from ground then proceed to handle clean equipment without washing their hands in between. CDI, employee washed hands.

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 41F. -P. Observed blanched fries cooling at 113 degrees F at 12:04. At 12:26 fries were at 106 degrees F. Cooling rate calculation indicated method not effective to reach cooling parameters. CDI, cooling rack relocated to walk in cooler to rapidly cool. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed blanched fries held on table at 55 degrees F. CDI, TPHC procedures provided and completed and items placed on Time Control. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed glass cleaner spray bottle stored over sauce container. CDI, cleaner spray bottle relocated for proper storage.

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 blanched fries cooling at 113 degrees F at 12:04. At 12:26 fries were at 106 degrees F. Cooling rate calculation indicated method not effective to reach cooling parameters. CDI, cooling rack relocated to walk in cooler to rapidly cool. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple fruit flies in kitchen.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored on ground.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed missing ceiling tile in men’s restroom.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Corporate Policy for reporting symptoms, diagnoses, and exposures does not include non-typhi Salmonella. Same violation from 9/12/2022 and from 2/14/2022. Correct policy to include non-typhi Salmonella. Verification within 10 days. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P: Bottles of cleaner stored with toilet tissue. CDI- bottles moved to chemical storage shelves.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Upon entry, cooling fries just inside back entrance with door open. CDI- Door closed

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Sanitizer buckets holding cloths measured < 100 ppm quat.

4-501.11 Maintain equipment in good repair. Observed gasket in need of replacement on prep unit

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 at caulk line of three compartment sink.

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 41F. -P. Observed blanched fries cooling in ambient air on speed rack at approximately 1 hour and 50 minutes after cooking. Fries were moved to WIC to rapidly cool to 70 F. After the remaining 10 minutes, fries were temped between 60 - 75 F. CDI - fries above 70 F were voluntarily discarded and fries 70 F or below will be monitored by PIC to ensure they reach 41 F within 6 hours total. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 blanched fries cooling in ambient air on speed rack at approximately 1 hour and 50 minutes. Fries were moved to WIC. After the remaining 10 minutes, fries were temped between 60 - 75 F. CDI - EHS explained cooling parameters to PIC. Food should move from 135 F to 41 F as quickly as possible, not to exceed 6 hours, and food must reach 70 F within the first two hours. EHS recommended using ice, making fries in smaller batches, or incorporating the WIF to rapidly cool food. PIC will adjust methods to ensure food meets cooling parameters. Facility also has an internal iPad application for tracking cooling. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in sanitizer buckets at ~100 ppm quat sanitizer. Manufacturer poster specifies 220 - 400 ppm sanitizer. CDI - PIC assigned employee to replace sanitizer. New sanitizer was mixed at an appropriate concentration.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM during today’s inspection. -1- For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed heavy grease build-up and food debris on multiple sauce pans and scoops stored on shelving unit next to 3-compartment sink. CDI - All utensils removed to be properly W/R/S. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed blanched fries in shallow ice bath registering at 56 F. Also observed sliced corn on cob registering > 41 F inside make unit. Unit unable to maintain product < 41 F. CDI - All items placed into emergency TPHC and use of make unit to be discontinued until repairs made. TPHC implementation for blanched fries discussed and TPHC form forwarded to email on file.***3-DAY VERIFICATION FOR UNIT AND TPHC RECORDS AND PROCEDURES. -1.5- 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . ***EDGE on Food Safety virtual guidance has been forwarded to email addresses on file.

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 blanched french fries cooling in ambient temperatures on speed rack. Product temperatures recorded between 100-115 F. Items were blanched prior to EHS arrival. CDI - Foods transferred to walk-in cooler for proper cooling towards < 41 F. -1- ***EDGE on Food Safety virtual guidance has been forwarded to email addresses on file.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with out hair restraint. -0-

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 box containing food trays stored on floor used as a wedge to keep employee door open and box containing single services straws stored on floor between small table top counter. CDI - Boxes removed to shelving unit. -0-

REPEAT: 4-501.11 Maintain equipment in good repair. Observed damaged gasket at upright reach-in freezer next to hand washing sink. Repairs needed.***No points deducted due to different area observed. -0-

REPEAT: 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: http://meck.co/FoodSafety. Observed PIC unaware of the reporting requirement for Non-Typhoidal Salmonella. CDI - EHS educated PIC and provided Employee Health Policy guidance.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed metal container stored inside hand sink right of fryer. CDI - PIC removed utensil.

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 french fries cooling (80 F) in ambient temperatures on speed rack since 12:30 pm. CDI - Product transferred to walk-in cooler. Temperature began to drop towards < 41 F after 20 minutes of transferring to walk-in cooler.

4-501.11 Maintain equipment in good repair. Observed heavy ice build-up on and around walk-in freezer ceiling vent and active leak causing build-up on flooring inside walk-in freezer. PIC demonstrated electronic work order of repairs made on 8/28/22 which documented technician’s repair process: Evaporator found not running. Evaporator coil thawed out, fan thoroughly cleaned and technician ensured unit’s defrost system functionality. PIC placed another work order during today’s inspection.

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 wall/joint corner tile bottom left of can wash. Also observed active leak at front counter ceiling vent system. Repairs needed.

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: http://meck.co/FoodSafety. Observed PIC unaware of the reporting requirement for Non-Typhoidal Salmonella. CDI - EHS educated PIC and gave information via email regarding 2017 Employee Health Policy changes.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand drying provisions missing at hand washing station beside dressing station and women’s rest room. CDI - PIC re-stocked hand towels.

REPEAT: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed heavy build-up on potato cutting machine next to 3-compartment sink. CDI - PIC thoroughly cleaned equipment during today’s inspection.

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 several shaker bottles throughout facility.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee with out hair restraint prepping sauces. CDI - Employee put on hair restraint.

REPEAT: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed black and brown build-up on non-food contact surfaces of soft drink machine in lobby. Recommend thorough and higher cleaning frequency.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several plastic containers greasy to touch stored as clean. CDI - PIC took to 3-compartment sink to re-W/R/S.

7-201.11 Store toxic materials to avoid contamination. -P. Observed bottle of cleaner stored with and above single service items. CDI - PIC relocated to chemical storage area.

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 small portioned containers of ranch cooling inside lowboy reach-in cooler. Refer to temperature log. PIC explained that the products were placed there to re-stock unit, immediately after its prep an hour prior to EHS arrival. CDI - Products placed into ice bath and taken to WIC to quickly cool down.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several small flies in premises.

4-501.11 Maintain equipment in good repair. Observed split gasket of low boy unit next to kitchen entrance. Repairs needed. Observed leak at beverage machine station; EHS advised PIC to shut off beverage station and contact technician for repairs.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed multiple pans stored with labels on exterior non-food contact surfaces. CDI. - PIC took pans to 3-compartment sink to be re-W/R/S. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food residue and build-up around sides of flip top prep-unit and on gaskets of low boy and upright reach-in freezer units. Recommend thorough and higher cleaning frequency.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed speed rack, broom, and dust pan blocking access to front hand sink. CDI - PIC moved items. Maintain access to hand sinks at all times. - 1 -

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed 2 shakers of fry seasoning without labels. - 0 -

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several multi-use trays, sauce containers, bowls, and utensils stored as clean with food debris and greasy buildup. CDI - Items moved to 3 comp sink to be washed, rinsed, and sanitized. - 1.5 -

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 41F. -P Observed blanched fries ambiently cooling on speed rack. Temperature dropped from 88F-82F within 23 minutes. Fries cooling at a rate of .23 degrees/minute. CDI - Fries moved to WIC to rapidly cool. - 0 -

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed three sanitizer buckets reading 0-50ppm QUAT sanitizer. CDI - PIC refilled sanitizer to the correct concentration. - 0.5 -

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed bowls wet stacked on drying rack. CDI - Items were separated to allow for proper air flow. - 0 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Observed raw wings in 47-50F in red bin beside fryers. CDI- wings placed in walk in cooler to drop temperature. Wings 38F within 10 minutes. New box opened (35F).

4-502.11(A) Maintain utensils in good repair. Observed fryer basket wires bending. Monitor.

2-103.11 (M) Person in Charge-Duties - PF Observed no knowledge of the employee health policy. Two employees were asked to either verbalize the reportable illnesses, signs and symptoms or show the employee health policy. Neither employee could do so. CDI- Went over the employee health policy with the employees and guided them to the employee health policy posted on the wall in the kitchen. Employees are new wand started working at facility two days ago. -0pt

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 3 containers of chicken wings in the reach in cooler near the fry area holding above 41F. Chicken had been in the reach in since last night. CDI- Chicken was voluntarily discarded. See temp chart.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thermometer on site. CDI-PIC got a thermometer from the store.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans in the dish storage area wet stacked. REPEAT

4-501.11 Maintain equipment in good repair. Observed reach in unit holding above 41F. Chicken inside was out of temperature. Outside thermometer read 37F. Ambient air temp was approximately 50F.

General Comment: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed personal drink stored on prep table above packaged food. Ensure employee drinks are stored properly. CDI: drink was relocated.

Repeat: 2-301.14 Wash hands after activities that contaminate them. -P. Observed employee wipe face with paper towel and then change gloves without washing hands in between. CDI: intervened and employee washed hands properly.

General Comment: 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at one handsink in the kitchen. CDI: paper towels were provided.

General Comment: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed blanched fries on ice at fry area recorded at 44F. CDI: more ice was added to ice bath. Fries dropped down to 41F.

Repeat: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed sheet trays on dish shelf wet stacked.

General Comment: 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 ice build-up on walk-in freezer floor. Work order has been placed.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No certification held. Obtain within 210 days of permit issuance.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Employees review policy during training. Review with them frequently. Left sign to be posted.

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 one employee use bare hands to turn off faucet handles. Educated and he complied by turning off handle with paper towel.

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 blanched fries sitting out at 70F after 2 hours of blanching. Required facility to place the speed rack of blanched fries in the walk-in cooler to keep cooling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed bowls and trays wet stacked.