ARBY'S RESTAURANT #8132

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed sliced tomatoes with black spots on them in the WIC. -CDI- PIC voluntarily discarded the tomatoes. (1 pt)

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacked containers that were stored as cleaned and dried in the WIC. Separate to allow proper air drying. (0.5 pts)

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 residue accumulation on non-food contact surfaces throughout the facility. Increase cleaning frequency. REPEAT*** (0.5 pts)

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 residue accumulation on the walls throughout the facility. Increase cleaning facility. (0 pts)

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf PIC did not report to the health department that the 3 compartment sink was in disrepair as well as not having an appropriate sanitizer solution to properly sanitize the multi-use equipment and utensils with. (1 pt) A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed facility not using an appropriate sanitizing solution to W/R/S the multi-use equipment and utensils. -CDI- Facility procured bleach during inspection. Rewash all multi-use pieces of equipment and utensils. (1.5 pts) For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

4-501.11 Maintain equipment in good repair. Observed detergent and sanitizer dispenser not functioning. EHS observed a work order that was placed to have the unit fixed. (0 pts)

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips available during inspection. Facility is currently using bleach (chlorine) as a means to W/R/S the multi-use equipment and utensils. 10 day VERIFICATION REQUIRED*** (0.5 pts)

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 heavy accumulation of build up on the shelves in the WIC. Increase cleaning frequency. (0.5 pts)

5-205.15 Maintain a plumbing system in good repair. Observed faucet detached from 3 compartment sink. Facility’s permit is suspended until the faucet is successfully repaired. (1 pt)

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed QT-40 sanitizer well above 500ppm while filling up the hand sink. The packaging of the solution states that it is affective between 200-400ppm. EHS stated that the solution must be diluted and regularly tested to ensure the solution is not too potent. VERIFICATION REQUIRED*** (1 pt)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal insert containers wet stacked in the WIC while said to be clean. Separate the containers to allow proper air flow. (0.5 pts)

4-501.11 Maintain equipment in good repair. Observed dish machine not working. PIC stated that they are waiting to get rid of the unit. Facility is allowed to use the 3 compartment sink to W/R/S. REPEAT*** (1 pt)

6-301.20 A handwash sink that is provided with disposable towels shall be provided with a waste recepticle. - Observed the handwash sink at the 3 compartment sink area to not be provided with a waste receptacle in the general vicinity.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed uncovered insert containers of uncooked/raw chicken filets, chicken tenders, and raw pollock filets stored directly over uncovered containers of jalapeño poppers, mozzarella sticks, and potato cakes in the bottom door of the cookline RIC. REPEAT. CDI - EHS provided education on proper storage order and all bags and containers of raw products moved to bottom shelf and all other products mentioned above moved to shelf above. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed the tomato slicer to be have accumulated food debris in the hard to clean crevices. - Observed multiple metal and plastic insert containers stacked in the WIC to have a build up of food debris and sticker residue. REPEAT. - Observed multiple plastic insert containers to be contaminated with mold/black grime on the exterior surfaces in the WIC. PIC stated they do not often use the plastic insert containers stored in there but keep them for backups. CDI - PIC voluntarily discarded all contaminated plastic insert containers. PIC placed tomato slicer and dishes with food/sticker residue at the 3 compartment sink to be W/R/S. 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 .

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. - Observed cookline employees handle single service fry containers by touching the food contact surfaces of the containers with their bare hands while bagging orders. CDI - EHS intervened and advised if they are bagging orders and are touching any food contact surfaces they must be wearing gloves. Contaminated single service container discarded.

4-501.11 Maintain equipment in good repair. - Observed the dishwasher on site to be non-functional. PIC stated they facility has not had the dishwasher working for a while but that Arby’s will not replace the dishwasher until half of the stores require dishwashers since they are moving from owning the machines to leasing the dishwashers. PIC stated that Arby’s wants to start the lease for the machines at the same time for at least half of the stores and will not change the dishwasher until that time. 3 compartment sink observed functional with properly functioning wash/sanitizer dispensers. REPEAT.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed the nonfood contact surfaces of the sheet trays stored on the speed rack in the WIC to be covered in an accumulation of food debris. Sheet trays are used to store metal insert containers of prepared/sliced deli meats. - Observed the exterior surfaces (door handle/top of doors) of the cookline RIC and cookline lowboy to be covered in an accumulation of grime. REPEAT.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed the sliding door to the garbage dumpster to be opened at the time of the inspection.

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 the floors beneath the chemical storage rack, dishwasher, and 3 compartment sink to be covered in an accumulation of grime/packaging.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed open metal containers and opened packages of uncooked, raw chicken tenders stored above bags of fries in reach in freezer. CDI-PIC corrected storage order and EHS spoke with PIC about ensuring that opened containers of raw chicken tenders are not stored above fries in freezer. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple metal containers with stickers remaining on equipment that were stacked, contacting food surfaces. CDI-PIC set aside containers to be rewashed. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed facility without a thin probe thermometer to accurately measure thin foods. VR within 10 days to check for thin probe thermometer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed one stack of metal containers wet stacked on one drying rack above 3 compartment sink.

4-501.11 Maintain equipment in good repair. Observed dishmachine that is not currently operating (3 compartment sink is working properly) and will not be fixed until a new unit is brought in from a new service that facility is using moving forward. EHS spoke with PIC about informing main office (980-314-1620) about a new dishmachine being used to ensure facilities hot water is not affected by new equipment. Repeat.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed dark buildup in gaskets on freezer door and lowboy unit underneath and food residue in shelving in WIC that has cleaned containers stacked on top of it.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf. Incorrect test strips were used to test chemical-sanitizing dish machine. CDI - EHS reviewed sanitizer testing procedures with PIC and employee. A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Paper towel dispenser at hand sink by 3-comp sink had dead battery. No other paper towels were available. CDI - PIC placed paper towel roll by hand sink. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. -Pf. Observed ice already in hand sink by drive-thru window. Observed PIC dump ice in hand sink by drive-thru window. CDI - EHS reminded PIC that hand sinks are only for hand washing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed heavy buildup on soda nozzle at soda fountain by drive-thru window. CDI - PIC removed soda nozzle to be cleaned. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Chemical-sanitizing dish machine is not achieving adequate sanitizer concentration. Verification visit within 3 days. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed cheese sauce in dispenser at 124 F and roast beef sitting on slicer at 127 F. CDI - PIC voluntarily discarded cheese sauce and reheated roast beef to 165 F. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed three deli meat chubs sitting in prep sink with no temperature control. Corned beef temped at 47 F. REPEAT. CDI - PIC placed meats back into WIC. Verification visit within 3 days. 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 .

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed boxes with ice accumulation under condensation drops on ceiling of WIF.

4-501.11 Maintain equipment in good repair. Plastic holder on deli slicer used for roast beef is broken and missing a large piece. Replace broken items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheese, sliced tomatoes, shaved lamb, all above 41 F at the make unit. Refer to temperature chart. CDI - products were moved to WIC to finish cooling. - 3.0 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 .

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

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. Box of napkins stored on floor in dry storage.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no chlorine test strips in the establishment. Obtain within 10 days.

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 refrigerator gaskets in need of cleaning. - 1 - REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheese, sliced corn beef, sliced turkey all above 41 f at the make unit. Unit is working fine, all three products were stocked above the fill line of the pan. Employee advised they products were prortioned about 1 hour before inspection. CDI - products were moved to WIC to finish cooling. - 1.5 - 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 .

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 refrigerator gaskets in need of cleaning. - 1 - REPEAT

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Observed the dish washing machine sanitizing at zero ppm chlorine. CDI, establishment set up 3 compartment sink for wash, rinse, and sanitizing dishes. Establishment does not have a high volume of dishes to wash and can use the 3 comp sink until the dish washer is repaired. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheese, sliced corn beef, sliced brisket all above 41 f at the make unit. Unit is working fine, all three products were stocked above the fill line of the pan. Employee advised they products were from last night. CDI, products discarded. 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 .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no chlorine or quat test strips in the establishment. Obtain both within 10 days.

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 refrigerator gaskets in need of cleaning. Points decreased due to different cleaning issue from last inspection.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. -C Observed build-up on soda nozzle on soda machine at drive thru. Increase frequency of cleaning. -1.5 points

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. -C Observed general cleaning needed to exterior of fryers, hot holding equipment and freezer doors near fryers. Increase frequency of cleaning. REPEAT -1 points

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. -C Observed dumpster lids inverted. Repair or replace. -0 points

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. -C Observed minor black build-up on wall behind 3-comp sink. REPEAT -1 points

' 2-501.11 Clean-up of Vomiting and Diarrheal Event. Facility does not have a vomiting and diarrheal clean up procedure on hand. CDI- Inspector provided facility with handouts and procedures to implement.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed food grates, and pans on hand sinks in facility. Observed employee washing head of lettuce in hand sink. CDI- items were removed. Employee was educated and head of lettuce was discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stickers on containers that were cleaned. Remove stickers before cleaning. CDI- stickers were removed.

3-302.15 Washing Fruits and Vegetables. Observed employee slicing lettuce before washing. CDI- employee was educated. Lettuce was discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were stacked wet. CDI- Containers were separated and allowed to air dry. REPEAT (half points)

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior of drink station at drive-thru area. Observed debris on counter surrounding the drink station. REPEAT (half points)

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. Clean dust from a/c vents in ceiling in back storage area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items stored at the prep station that were above 41 F. Some items were overstacked and soome were stacked where adequate cold-holding could not occur. CDI- items were placed on walk-in cooler and allowed to chill.

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 sliced lettuce cooling in an overstacked container in prep cooler. CDI- Container of lettuce was placed in shallow pan in walk-in cooler to further chill.

3-305.11 Food Storage-Preventing Contamination from the Premises - C Observed some condensation in walk-in freezer. Observed an open box of product stored where formed condensation can fall into box. CDI- box was closed and placed were cross-contamination could not occur.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior of fryers and shelving in serving area. Observed buildup along interior of fry area and meat slicer shelving.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in prep cooler that were stored above 41 F. Items were stacked high in containers and not covered during service. CDI- Items were placed in cooler and allowed to chill.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P During conversation with PIC, she told me that see stored any leftover product from the ice cream/milkshake machine in the WIC until the next morning. Product is added into the mixture for next day. This cycle is continuios according to management. I instructed PIC to cease and discess in continuing this process called "rerun".

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 containers of sliced turkey and ham cooling in walk-in cooler, tightly covered. CDI- product was partially covered to allow for proper cooling.

3-501.13 Use approved thawing methods. Food shall be thawed 1) Completely submerged under running water, 2) Under refrigeration, 3) As part of the cooking process, or 4) By use of a microwave. Observed roast chicken that was thawed in water hot water. Allow product to thaw in water no greated than 70 F. CDI- Product was placed in walk-in cooler and allowed to chill.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were stacked wet. CDI- containers were seperated and allowed to air dry. REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior of prep coolers, slicers, and refrigeration units in kitchen area.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed employee scooping french fries where the fully cooked fries come in contact with bare hands. CDI- PIC instructed employee to scoop fries without them coming in contact with food.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed open boxes of food product in walk-in freezer stored were condensation can form on bags. CDI- Bags of products were removed. Boxes of product were closed to prevent possible contamination.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees preparing food without a hair restraint. CDI- Employees put on hair restraint.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of containers that were stacked wet. CDI- containers were seperated and allowed to air dry.

4-602.13 Nonfood Contact Surfaces - C Observed stickers left on containers after they have been cleaned. CDI- Stickers were removed. Containers were placed at 3-comp sink to be cleaned.

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 employee turn off faucets with cleaned hands after washing. CDI- re-wash hands and discussion.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: Paper towels not being dispensed at mid-kitchen handsink. CDI- towels provided. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Observed ice dumped in drive-thru handsink. CDI- sink cleared.

3-302.11(A) Separate the different types of raw animal foods. -P: Observed opened boxes of raw chicken over opened raw fish in freezer. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Opened raw fish and raw chicken stored over Ready-to-eat opened boxes of brisket in freezer. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed tray of cookies uncovered in kitchen. CDI- cookies placed in sleeves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed slicer with significant food residue (cut greens residue) on food contact surfaces after cleaning the night before. CDI- slicer sent back to cleaning process.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found all food in walk-in cooler at 48 F. Cooler temp log from 9:30 am indicated cooler was 35 F. Ambient of cooler 48 F upon arrival. CDI- all food moved to freezer; call made for service. Verification within 24 hours. Found all items in sanwich-make prep cooler above 42 F- 45F. Exception was gyro meat at 46 F. CDI- discard gyro, move items to freezer. Call for service. Verification within 24 hours that unit can hold at 41F or below.

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. Found tongs with handles laying on food in stand-up freezer.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Beverage cups in holder stored out of sleeve, exposed to employees legs brushing cups at drive-thru window beverage station.