WINGSTOP #692

REPEAT 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ceiling tiles throughout kitchen with dust and debris build up and walls with food splash and debris. Increase frequency of cleaning.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-501.11 Maintain equipment in good repair. Observed metal whisk base handle damaged located on storage shelf. CDI - PIC voluntarily discarded item.

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 throughout kitchen with dust and debris build up and walls with food splash and debris. Increase frequency of cleaning. PIC stated some ceiling tiles will be replaced.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed two in-use quaternary sanitize buckets stored on top of prep table near wing sauces and cheese sauce. CDI - PIC moved buckets off counter tops.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed hand washing sink near WIC with caulking damaged and not fully sealed to wall. PIC will place work order.

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 covered speed rack of blanched fries cooling at ambient air. PIC stated they were blanch at 10:30AM. Temperature of blanch fries were observed at 102F at 11:20AM and 96F at 12:20PM with cooling rate of 0.2. PIC moved speed rack of blanched fries into WIF to meet cooling parameters and uncovered speed rack. 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 .

4-501.11 Maintain equipment in good repair. Observed tall RI with ambient air of 56F. PIC removed raw chicken wings which were at 38F stored inside and placed them in WIC and another in ice bath to be quickly used for orders. . PIC stated workorder has been placed. VR for tall RI. August 5th.

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 pooling water in WIC with food debris. Increase frequency of cleaning.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed food employee using handsink to fill up water container. -CDI- EHS educated PIC on proper use of handsink. -1-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed corn cold holding in prep unit between 40-45F. -CDI- PIC voluntarily discarded of items above 41F. -0- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Food https://www.youtube.com/watch?v=q0iLZb7v0UM 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 fries cooling in ambient air for an extended amount of time with a low cooling rate. -CDI- EHS educated PIC on proper cooling methods and PIC placed items in WIC to facilitate rapid cooling. **REPEAT** -1- 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. -0-

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 rusted shelving in WIC and at dry dish storage rack. -0-

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 food splash and debris on walls behind fryers, handsinks, 3-comps sinks and prep sinks. Observed dust buildup on ac/vent covers. Observed dust buildup on ceiling. Increased and more thorough cleaning frequency recommended. **REPEAT** -1-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on prep table. Observed employee items stored above retail items in WIC. -CDI- PIC relocated items. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at time of inspection. -0- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- -CDI- PIC moved items to dishpit to be W/R/S. **REPEAT** -3- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.15 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 cooling at ambient air for extended period of time at a low cooling rate. Containers were found very full with minimal air flow able to get in the middle of fry containers. When EHS asked PIC about cooling procedures, PIC stated that facility leaves fries cooling at ambient air for about 4 hours. -CDI- EHS educated PIC on proper cooling methods and PIC separated items into more containers and placed items in WIC to facilitate rapid cooling. **REPEAT** -1- 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./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 2 sanitizer buckets with greasy residue and less than 50ppm quaternary sanitizer concentration. -CDI- PIC replenished sanitizer concentration to 100ppm. -0-

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed waste stored outside of receptacles./5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened lids and doors on waste containers. **REPEAT** -0.5-

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 food splash in hard to reach areas- behind and under equipment. Observed dust buildup on ac/vent covers. **REPEAT** -0.5-

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 food employees wash hands for less than 20 seconds. -CDI- EHS educated employees on proper handwashing techniques and food employees rewashed hands. **REPEAT** -2- 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 . 2-301.14 (B) Wash hands after using the toilet room.- P- Observed PIC return from restroom without washing hands. -CDI- EHS educated PIC on when to wash and PIC washed hands. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee return from outside and start to engage in food prep without washing hands. -CDI- EHS intervened and educated food employee on when to wash and food employee washed hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris and greasy residue on multiple dishes stored as clean. -CDI- PIC moved items to dishpit 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink buildup in ice machine. **REPEAT** -3-

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 multiple containers of blanched fries prepared yesterday between 49-60F. -CDI- PIC voluntarily discarded. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed chicken wings above 41F in stand alone RIC. Refer to temperature chart. Observed ambient air of unit at 59F. -CDI- PIC voluntarily discarded chicken wings. **3 DAY VERIFICATION REQUIRED** -1.5- 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 fries prepared yesterday that did not meet cooling parameters. Fries were stacked high/on top of each other on speed rack with a plastic wrap around speed rack. -CDI- EHS educated PIC on proper cooling methods and PIC voluntarily discarded items. **REPEAT** -0.5- 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed some spice containers with missing labels. Observed missing label on batter mix. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests, especially near dishpit area. -0-

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 protective head covering. -CDI- PIC placed protective head covering on head. -0-

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 scoop handle stored in Parmesan cheese. 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle stored in flour. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. -0-

4-501.11 Maintain equipment in good repair. Observed dripping inside of WIC. Repair. -0-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food splash and debris on sides of equipment. Increased and more thorough cleaning frequency recommended. -0-

5-205.15 Maintain a plumbing system in good repair. Observed clog at drain where ice machine drips into. Observed water from drain overflowing and water buildup on the floor. Repair. **3 DAY VERIFICATION REQUIRED** -1-

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed waste stored outside of receptacles. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened lids and doors on waste containers. -0-

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 food splash on floors, walls and ceilings throughout, especially in hard to reach areas- behind and under equipment. Observed dust buildup on ac/vent covers. 6-201.15 Mats and duckboards shall be removable and easily cleanable./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 cardboard used on floor in WIC under speed rack used for storing fries. -0-

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 food employee drink out of an open container cup in food prep area (cup contained lid and straw but food employee removed lid and straw while drinking). -CDI- EHS advised PIC and PIC educated food employee on proper eating or drinking while in food areas. -0-

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 PIC wash hands for less than 20 seconds and not use a barrier to turn off faucet. -CDI- EHS educated PIC on proper handwashing procedures and PIC properly rewashed hands. 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 . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands and not use a barrier to turn off the faucet thus recontaminating hands. -CDI- EHS educated food employee on using a barrier to turn off faucet and food employee rewashed hands. -0-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark buildup on top portion of ice machine. -CDI- PIC cleaned ice machine while EHS was present. -1.5-

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 housemade portioned blue cheese cups containing buttermilk prepared today cooling in prep unit with lids stacked on top of each other. Observed blanched fries prepared today cooling in WIC in multiple containers stacked high with plastic wrap over speed rack. -CDI- PIC moved items to WIC to cool back down and removed plastic covering from fries. 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 .

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf- Observed PIC manually warewashing dishes with a dish solution temperature of 99F. -CDI- PIC corrected temperature to 117F. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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. Observed sanitizer at the 3 compartment sink above 400 PPM. Some areas of test strip appeared to turn blue when removed from the solution. Instructions on container state that the sanitizer should dispense between 150 PPM to 400 PPM, Instructions posted in establishment on wall ask for 220 PPM to 400 PPM. PIC is contacting ecolab. PIC diluted solution with water until below 400 PPM. PIC and staff will manually dilute sanitizer with water when making sanitizer until ecolab arrives. 3 day Verification required.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on rack near 3 compartment sink. CDI - Pans were separated.

4-501.11 Maintain equipment in good repair. Observed standing RIC not functioning. PIC stated that work order has been submitted for the RIC to be repaired.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed knives with food debris stored as clean on magnetic strip. CDI - Knives were moved to 3 compartment sink to be w/r/s.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket (x1) with a concentration of below 100 PPM. CDI - Sanitizer was replaced with sanitizer above 200 PPM.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed tongs inside RICs stored directly on shelving. CDI - Utensils were replaced.

4-501.11 Maintain equipment in good repair. Observed x3 refrigeration units with damaged gaskets: lowboy unit, reach-in freezer and reach-in refrigerator. Repair. REPEAT. Work order has been submitted.

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 grease build-up on the surface of ventilation hood. Hood in need of cleaning.

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.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed employee wash hands, turn off faucet without barrier thus resulting in recontamination. CDI - EHS educated and hands properly washed. -2-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 1x box containing cheese and chili sauce bags stored on floor between prep counter and to-go counter space. -0-

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

REPEAT: 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in 0 P.P.M. quat sanitizer. CDI - New sanitizer made with concentrations of 200 P.P.M. -0.5-

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 dark grey build-up on ice scooper handle and utensil sticky to touch. CDI - Utensil removed to 3-compartment sink to be W/R/S. -0-

4-501.11 Maintain equipment in good repair. Observed x3 refrigeration units with damaged gaskets: lowboy unit, reach-in freezer and reach-in refrigerator. Repair. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in kitchen. EHS advised PIC to contact pest control. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths not being held in sanitizer.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in kitchen. EHS advised PIC to contact pest control

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 on back of fryers and on ice machine vents. REPEAT Observed build up inside of ice machine.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors on dumpster open. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed trash in dumpster area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker residue on pans in the clean dish area. CDI-stickers were removed and put back into the dish area to be washed rinsed and sanitized. Points not escalated due to improvement from last time. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean pans wet stacked 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 cleaning needed on back of fryers and on ice machine vents.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no procedures for vomiting or diarrheal events. EHS educated and provided documents.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker residue on pans in the clean dish area. CDI-stickers were removed and put back into the dish area to be washed rinsed and sanitized.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean pans wet stacked REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats in rear service area near office.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored in solution measuring 0 ppm qac sanitizer. CDI refilled buckets with sanitizer at appropriate concentration of qac sanitizer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

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

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee change gloves without conducting a hand wash. CDI - Employee was asked to remove gloves and rewash hands. Correct hand washing procedures were reviewed with employee. -0 points-

6-301.14 Post a handwash sign at each handsink. Observed two hand washing sinks without hand washing signage. CDI - Signage was provided. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed two hand washing sinks without paper towels. CDI - Paper towels were provided. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed speed rack stored in front of hand washing sink near sauce station. CDI - Speed rack was removed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed two sanitizer buckets with quat sanitizer concentration in excess of 400ppm. Observed one sanitizer bucket with a quat sanitizer concentration of 0ppm. Sanitizer mixing valve at three compartment sink is broken and needs repair. Employees have been hand mixing sanitizer for three compartment sink and for sanitizer buckets. CDI - All sanitizer buckets were emptied. Employees were instructed on how to correctly hand mix quat sanitizer. Sanitizer sink at three comp was filled with quat sanitizer with a concentration of 200ppm. A verification is scheduled for July 2nd, 2021 to determine if mixing valve has been repaired and if quat sanitizers are at correct concentration. -1.5 points-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken wings hot holding at 110F at fryer. CDI - Chicken wings were reheated to 181F. -0 points-

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no probe thermometer in establishment. A verification is scheduled for July 9th, 2021 to determine if establishment is in compliance. -0.5 points-

4-501.11 Maintain equipment in good repair. Observed sanitizer mixing valve at three compartment sink broken. Employees have been hand mixing sanitizer for three compartment sink and sanitizer buckets. Sanitizer concentrations were incorrect during inspection. Repair mixing valve.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed handwashing sinks in food prep are with food build up and soil. Hand washing sinks are for hand washing only. Recommend higher frequency and more thorough cleaning. -0.5 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors open on dumpsters. Keep sliding doors and lids closed when not in use to prevent rodent or insect infestation. -0.5 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. Observed food build up and splash on soap and towel dispensers at hand sinks. Observed heavy dust on vents in walk in cooler. Recommend higher frequency and more thorough cleaning. -REPEAT- -0.5 points-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no employee on duty with a CFPM certificate while cooking and cold holding were taking place. -2 points-

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF PIC was not aware of employee health policy information and signage posted in establishment. A discussion was had with PIC about the food borne illnesses of concern and the employee symptoms requiring exclusion. Recommend reviewing employee health and food borne illness information on a frequent basis. -0 points-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed gloves, wet wiping cloths, and potatoes stored in hand washing sink near three compartment sink. Observed employee dump contents of sanitizer bucket into hand washing sink. CDI - Gloves, wet wiping cloth, and potatoes were removed from hand washing sink. Employee was stopped by regulator from completely emptying contents of sanitizer bucket into a hand sink. Regulator directed employee to dump contents of sanitizer buckets into can wash at rear of establishment. -REPEAT- -1 point-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer concentration at three comp sink to be 0 ppm. Observed employee using wet wiping cloth to sanitize food prep surface near wing sauces. Quat sanitizer concentration of sanitizer bucket was observed to be 0 ppm. PIC remade sanitizer at three comp sink but quat sanitizer had a concentration in excess of 400 ppm. CDI - PIC was asked to remake sanitizer and use quat test strips to test concentration of sanitizer. Sanitizer was remade to approximately 300 ppm. Quat sanitizer buckets were filled with newly made sanitizer. -1.5 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of potatoes stored on floor near three comp sink and in hallway of establishment outside of kitchen area. Observed fry oil and batter/flour mixture stored on floor in dry storage area. CDI - Potatoes were moved to potato storage area and fry oil and batter/flour mixture were moved so that they were stored at least 6 inches off the floor. -REPEAT- -2 points-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of paper cups stored on floor in dry storage area. CDI - PIC moved box of paper cups to shelving. -0 points-

4-501.11 Maintain equipment in good repair. Observed three compartment sink with broken sanitizer solution system. The system allows for a pre-mixed solution of water and quat sanitizer to fill sanitizer sink at correct concentration. The establishment had incorrect quat sanitizer solution concentrations in their sanitizer buckets and the sanitizer sink due to incorrect hand mixing of quat sanitizer and water. Recommend repairing sanitizer solution system in order to maintain correct quat sanitizer concentrations throughout establishment. Observed three compartment sanitizer sink with broken drain plug. Recommend replacing. -1 point-

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 build up of food residues and oils on floors, walls, and soap dispensers throughout establishment. Recommend a higher frequency and more thorough cleaning. -0 points-

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at one handwashing sink. Two other hand washing sinks were fully supplied. CDI - PIC replaced soap at handwashing sink. -0 points- 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed dirty knife stored in handsink. CDI - PIC removed soiled knife and was asked to use handwashing sinks for handwashing only. -0 points-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed employee actively sanitizing food prep top surface with sanitizer at a concentration of less than 50ppm. CDI - PIC asked employee to refill sanitizer bucket with newly made sanitizer and re-sanitize food prep top surface. PIC also instructed employee on correct use of sanitizer strips. New sanitizer had a concentration of 200ppm. -0 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a boxes of breaded chicken in walk in freezer stored on floor. Observed box of buttermilk stored on floor of walk in cooler. -1 point-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working the fryer and sauce area without proper hair restraint. CDI - PIC provided employee with head covering. -0.5 points-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking on numerous speed rack trays stored above clean utensils. Air dry equipment to prevent pooling of water. CDI - PIC moved items to dish washing area to be washed, rinsed, and sanitized. -0.5 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed external surfaces of ice machine and ice machine filter with build up of dust and food residue. Recommend higher frequency of cleaning. -0 points-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers that were wet stacked.

4-501.11 Maintain equipment in good repair. Observed reach in freezer gasket that was torn.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed freezer reach in unit interior in need of cleaning, rack where fryer baskets stored soiled with oil debris, and accumulation on ventilation.

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 floors behind grill area in need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed large spoons stored as clean above 3 compartment sink with food debris on them. CDI, spoons moved from clean storage to be rewashed.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies present in kitchen area during time of inspection.

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

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No documentation of certification on site.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Employee knew very little about health policy. No documentation was provided that it was discussed with all employees. Left a copy of a health policy and advised to be posted and reviewed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed one hand sink without paper towels. They were stocked during the inspection.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer at the three compartment sink was registering very low, near zero concentration on test strips. Manager was called and service ticket was entered. To get through the evening, bleach was purchased and mixed to 100ppm sanitizer. Return visit required. Correct ASAP. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed potato chopper with debris. Wash, rinse and sanitize.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Thermometer on site was not accessible to employees. It was still in its packaging in the desk drawers. Manager removed it so it was accessible to staff.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed filter powder and dressings unlabeled.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. No employees were wearing hair restraints.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed numerous boxes of single service items on the floor in the extra side room.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed covered beverages stored on shelving above prep table. Move to designated area.