ARBYS #8718

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed corned beef incorrectly date marked for 9 day date marking, EHS discussed with PIC and PIC stated that a staff member must have incorrectly marked the corned beef. EHS notes that corned be was prepped on 9/28. -CDI- PIC voluntarily discarded the corned beef. All other date marking in the facility was in compliance. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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. EHS observed large improvements in overall cleanliness of non-food contact surfaces in the facility. EHS observed debris present in the bottom of the RIF by the fryers. DUE TO IMPROVEMENT OF NON-FCS CLEANLINESS EHS IS NOT ESCALATING POINTS. KEPT AT HALF.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed small amount of roast beef left on the roast beef hot holding slicer below 135F. Ensure that all foods on HH are maintained at 135F or above. -CDI- PIC voluntarily discarded left over roast beef slice. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed front of house lowboy cooler holding milk and real whipped cream, foods were above 41F. Ambient temperature of the cooler was 50F. Ensure that all TCS foods are maintained at 41F and below. -CDI- PIC discarded TCS foods above 41F. EHS WILL MAKE A RETURN VISIT TO ENSURE THAT COOLER IS HOLDING AN AMBIENT OF 41F or below. -3 DAY VERIFICATION VISIT- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 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 ham, corned beef, and brisket cooling in the WIC. Observed corned beef and brisket cooling at a rate of 0.133, ham was cooling at a rate of 0. Metal containers of the meats were lidded. EHS and PIC discussed about best cooling methods. -CDI- PIC vented pans, all cooling TCS foods cooled to 41F and below by the end of the inspection. 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 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed an employee clothing drying a wet metal container. Both PIC and EHS observed this activity. PIC spoke with food employee and informed the food employee on allowing metal containers to air dry prior to use and to not cloth 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 build up of grease underneath the hood system and on the external surfaces of cooking equipment underneath the hood system. PIC stated facility has been working on cleaning non-food contact surfaces. Ensure non-food contact surfaces are cleaned and maintained as clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed Turkey Gyro meat and Sliced Turkey above 41F at 47F and 46F in Prep top unit. -CDI- PIC voluntarily discarded out of temperature food. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of food residue on the exterior portion of cooking equipment on prep line as well as on the exterior surface of the ice cream machine and ice cream mixing machine. Ensure proper cleaning procedures to preclude the build up of food residue and debris.

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 floor in walk-in cooler in need of cleaning. Ensure cleanliness of floors, walls, and ceilings of the facility.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone on shelving adjacent to the prep top above single service items. Ensure all employee items are stored in designated areas of the facility.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee jacket stored on single-service article storage shelf by sandwich prep top.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no vomit/ diarrhea plan. CDI- EHS sent plan to facility. For more information 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 Observed restroom cleaner stored in 3 comp sink. CDI- Removed.

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 fryer station, tall reach in freezer and fire nozzles on hood in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheeses, turkey, ham, roast beef, gyro in the prep top unit holding above 41F. CDI- Items taken to the walk in cooler to cool. Items were cooled to 41F-39F. Pts not escalated due to severity. Only a small portion was not in temp at the top of the containers. 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 meats and cheeses over stacked in the cold well in need of cleaning. CDI- Items portioned and placed in the walk in cooler to 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 .

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 containers housing lids in need of cleaning.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with an expired food protection manager certification (exp: 10/2023). -1- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed 2 hand washing stations with out paper towels. CDI - PIC replenished areas with paper towels. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed a vegetable slicer with food debris and metal food containers with stickers present, all stored as clean. CDI - Utensils relocated to 3-compartment sink to be 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.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed american cheese, cut lettuce and sliced tomatoes cold held > 41 degrees F at line. Refer to temperature chart. Items prepared around 9 am, per PIC. CDI - Products moved to TPHC until 1 pm due to lunch rush. -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 products such as cut lettuce and sliced tomatoes cooling covered since 9 am inside of the lowboy unit. CDI - Products vented and quickly transferred to the walk-in cooler to cool down. -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.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal food containers wet nested at utensil shelving unit since previous day. CDI - Utensils moved to 3-compartment sink. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster sliding door left open. -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 outside area of ice chute on drive thru drink machine with build up accumulating. Observed splash and spillage occurring underneath drink machine in lobby area.

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 starting to accumulating on ceiling air vents. Keep clean.

2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed food employee not knowledgeable of reportable symptoms and illnesses. Observed poster but did not include reporting requirement information and PIC not able to locate written employee health policy. CDI, updated employee health agreement information emailed to PIC.

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 written procedures for vomiting and diarrhea cleanup. CDI, sample procedures emailed to PIC.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with hands then proceed to handle clean single-service disposable towels. CDI, employee rehashed hands. 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 For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed an employee not vigorously rub hands for required time when washing. CDI, employee rehashed hands.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed 1 pan of gyro meat with discard date of 10/26. CDI, gyro meat voluntarily discarded. Improvement made since previous inspection and points not escalated 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. Observed 1 of 2 food thermometers not accurate to within + or - 2 degrees F. CDI, thermometer removed from use.

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 employee not able to demonstrate employee health policy followed with knowledge of reportable illnesses and not able to locate a written employee health policy. CDI, health policy agreement emailed to PIC.

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. - Observed employee re-kitchen, adjust mask but not wash hands before handling clean single-service articles. CDI by instruction.

General Comment: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cheese cold held at line between 48-49 degrees F. CDI, cheese relocated to walk in to rapidly cool.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety. Observed pans of gyro meat with discard date of 11/18. CDI, roast beef voluntarily discarded by PIC.

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 accumulating on gaskets of reach in freezer and bottom of unit.

Observed toilet flushing component broken and not working in women's restroom. Out of order sign posted on door. Repair.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF No employee health policy currently in place at facility. CDI. EHS emailed poster and decision tree.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Low temperature, chlorine dish machine observed dispensing 0 ppm. When checked, no sanitizer was available to be dispensed. EHS will verify no later than 2/1/21 that chlorine dish machine is dispensing properly. Facility will use three compartment sink for sanitizing in the mean time.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheese, and pre-cooked meats cold held above 41F. CDI- removed to walk in cooler to cool