WINGSTOP

EHS requested for the bodily fluid kit. PIC did not provide document.

CA-PIC needs to make sure the facility has a bodily fluid kit at all times located at the facility and that it is accessible.

511-6-1.03(6) - Clean-up of Vomiting and Diarrheal Events(Pf) (6) Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.Pf

EHS observed a silver bowl on the floor under the three compartment sink. EHS asked PIC(shift manager) about why was the bowl on the floor she stated that she does not work at this store and that she is just helping. She believes the manager put in a work order but she does not know where it is.

CA-PIC needs to get a plumber to come service the three compartment sink since it leaks.

511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

EHS observed the reach in freezer needed to be cleaned. There was a chicken tender on the bottom of it and ice build it.

CA-PIC needs to make sure that employees are routinely cleaning all units to reduce build up.

511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

EHS observed a blue speaker on the rack that is stored above the 3 compartment sink. Also in the walk in cooler. There is a container of employee items. The container is stored on the top shelf and above the pickle jar that is being used for customers.

CA-PIC needs to make sure that employee items are stored at the bottom of the shelf and away from items that is used for the facility.

511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

EHS observed the prep top cooler had food debris inside of the cold holding unit.

CA-PIC needs to make sure that employees are routinely cleaning the prep top cooler routinely.

511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.