PLATFORM SPORTS

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. EHS observed facility was actively using the dish machine while it was only reaching 156F on the irreversible registering thermometer. CDI- PIC contacted vendor to service the unit and has moved to using single service utensils/plateware until the dishwasher can be repaired. -1.5- 3-day VR required

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. EHS observed 6b bus tubs of chicken wings that had been cooling since the day prior with temperatures ranging from 44-66F. Wings were in large, deep bus tubs covered with lids and stacked. CDI- Items were voluntarily discarded. -0- 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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). EHS observed the following items with no date marks present: cooked chicken, cut lettuce (x2), queso and hot dogs. EHS observed the following items being held beyond 7 days with prep dates reflected: cooked pork (9/11) and buffalo dip (9/14). CDI- PIC voluntarily discarded items past the date mark and EHS allowed PIC to label items as they were present during there prep the day prior. **REPEAT** -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 EHS observed 6 bus tubs of chicken wings that missed the 6 hour window for cooling. EHS observed the products were stored in deep bus tubs covered containers with tight fitting lids. Items were stacked near the door to the walk in cooler. CDI- PIC voluntarily discarded the wings. EHS provided education on cooling methods. -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 .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. EHS observed multiple pieces of salmon in reduced oxygen packaging that were not punctured during thawing per manufacturer instructions. CDI- EHS provided education and PIC punched all packages. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a large amount of gnats throughout the facility. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. EHS observed a box of food stored on the floor of the walk in freezer. -0-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed multiple dishes stored as clean and nested wet. **REPEAT** -1-

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 single service items stored on a patio near the kitchen. EHS advised PIC that items shall be stored in a way that protects them from the elements, pests and other forms of contamination. **REPEAT** -1-

4-501.11 Maintain equipment in good repair. EHS observed ice build up in walk in freezer that appears to be coming from a leak. 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. EHS observed exterior of equipment, gaskets in cold holding units, and bottom shelves of prep tables in need of more frequent cleaning. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed dishes stored as clean with visible food debris present. Observed multiple dishes with visible sticker residue present on the outside. Dishes were stacked so sticker residue is touching the food contact surface. 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 .

3-501.18 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 cut lettuce held beyond 7 days (prep date 03/24). Observed shredded lettuce and cut tomatoes without date mark. CDI- PIC voluntarily discarded shredded lettuce. EHS allowed PIC to date mark items as they were present while they were prepped. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed multiple dishes stored as clean and nested wet. -0.5-

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 a very large amount of single service items stored on a patio near the kitchen. EHS advised PIC that items shall be stored in a way that protects them from the elements, pests and other forms of contamination. **REPEAT** -0.5-

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed that facility did not have an irreversible registering thermometer for the high temp dish machine. 10-DAY VR REQUIRED. -0.5-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed dishes stored as clean with visible food debris present. Observed multiple dishes with visible sticker residue present on the outside. Dishes were stacked so sticker residue is touching the food contact surface. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle that was not properly labeled. CDI- PIC discarded the contents of the spray bottle. **REPEAT** **Points deescalated due to overall improvement** -1-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a large amount of flying pests throughout the facility. **REPEAT** -1-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees without a hair restraint prepping food. CDI- PIC provided employees with head restraints.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed multiple dishes stored as clean and nested wet.

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 a very large amount of single service items stored on a patio near the kitchen. EHS advised PIC that items shall. Be stored in a way that protects them from the elements, pests and other forms of contamination. EHS is requiring a 10-day VR. Facility shall determine a plan for relocating the single service items or providing a means to protect them. EHS will return to verify that facility has developed a plan.

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 areas of low grout in the kitchen. Repair as soon as possible.

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./2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee beverage with no lid or straw stored on prep table. -CDI- PIC voluntarily discarded. -0-

6-301.14 Post a handwash sign at each handsink. Observed multiple handsinks with no handwashing signs. -CDI- EHS provided signage and PIC posted them. **REPEAT** -1- 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed trash can stored in front of handsink. -CDI- PIC relocated items. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed knives stored in handsink. -CDI- PIC removed items.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw shelled eggs stored over pickles in prep unit. Observed raw burgers stored over RTE crab patties in cold drawers. Observed raw salmon stored behind RTE crab patties. Observed raw turkey bacon commingled with deli ham in WIC. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P- Observed raw ground beef stored over whole muscle beef and bacon in WIC. Observed raw salmon stored under ground beef patties in cold drawers. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed onions stored over RTE celery and unwashed cucumbers stored over RTE spring mix in WIC. -CDI- PIC corrected storage order. **REPEAT** -1.5- 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 food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. **REPEAT** -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: 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 items in prep units above 41F. Observed wings in WIC above 41F. Observed housemade ranch containing buttermilk being held on counter out of temperature control. Refer to temperature chart. -CDI- PIC voluntarily discarded items. **REPEAT** -3- 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf- Observed no consumer advisory on game day menu, items had asterisks but no advisory. **10 DAY VERIFICATION REQUIRED** -0.5-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P- Observed toxic spray bottles stored with cooking oil spray bottle. -CDI- PIC relocated items. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed toxic spray bottles throughout with no labels. -CDI- PIC voluntarily discarded items. **REPEAT** -2-

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 raw marinated wings prepared today cooling in bus tubs with lids and stacked on top of other bus tubs. Observed individual housemade ranch dressing containing TCS ingredients prepared today that were cooling in prep unit. -CDI- EHS educated PIC on proper cooling methods and PIC removed lids and unstacked items to facilitate rapid cooling. **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 .

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

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee engaging in food prep with wrist watch. -0-

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 touching food inside of flour container. -0-

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board in need of replacement. Replace. -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 tops of cold drawers (beneath grills), interior surfaces of some RI units, and exterior surfaces of other pieces of equipment such as the tops of the oven and fronts and tops of prep unit in need of cleaning. Increased and more thorough cleaning frequency recommended. -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 tops of paper towel dispensers in need of cleaning. Observed walls behind equipment and underneath sinks in hard to reach areas in need of cleaning. Increased and more thorough cleaning frequency recommended. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored on prep units and other areas throughout. Observed employee “family meal” food commingled with retail food in WIC. Observed employee phone stored on prep table. -CDI- PIC removed items.

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 vomit and diarrheal procedures. -CDI- EHS provided written procedures handout to PIC. -0.5- 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 food employee wash hands for less than 20 seconds. -CDI- EHS educated food employee on proper handwashing procedures and food employee 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 2 food employees wash hands and not use a barrier to turn off faucet thus recontaminating hands. -CDI- EHS educated food employees on using a barrier to turn off faucet and both rewashed hands. -0-

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at employee men’s bathroom. -CDI- EHS provided PIC with signage. -0-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed asparagus over RTE spring mix in WIC. -CDI- PIC corrected storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer. -P- Observed final rinse temperature at 147F. -CDI- PIC reset hot water heater and final temp was observed at 161F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on 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 .

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 4-5 bus tubs of chicken wings prepared prior day between 42-55F. -CDI- PIC voluntarily discarded items. -1.5- 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in prep units above 41F. Observed ambient air of salad unit at 52F. -CDI- PIC voluntarily discarded items.**3 DAY VERIFICATION REQUIRED** **FACILITY WILL NOT USE UNIT UNTIL REPAIRS HAVE BEEN MADE** -1.5- 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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- Observed mozzarella date marked 11/11 (discard 11/17), housemade hummus date marked 11/10 (discard 11/16) and feta cheese date marked 11/9 (discard 11/15). Observed no date mark on heavy cream and cut romaine lettuce. Per PIC, lettuce was prepared prior day. -CDI- PIC discarded items past date mark and properly date marked other items. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed spray bottles labeled “kitchen use” but not with common name of items throughout. -CDI- PIC properly labeled items. -1-

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 chicken wings prepared prior day that did not meet cooling parameters. Items were found cooling in large bus tubs with lids in portioned out plastic bags stacked on top of each other. Observed marinara sauce, cut lettuce, raw shrimp, raw lobster, raw beef and housemade buffalo sauce (contains unsalted butter) cooling at low rates. Marinara sauce and cut lettuce were observed cooling with lids in plastic containers filled to the top. Raw items were observed cooling with protective coverings. Buffalo sauce was observed cooling on ice bath with ice only covering the bottom portion of plastic container nearly filled to the top and no active stirring. -CDI- PIC discarded items that did not meet cooling parameters and placed other items on sheet trays and removed lids to facilitate rapid cooling. -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 .

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. -0-

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf- Observed no thermometer or test strips for testing hot water warewashing machine. **10 DAY VERIFICATION REQUIRED** -0.5-