NASCAR HALL OF FAME PIT STOP CAFE

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed a container of pulled pork to be stored in the under the counter hotbox at a temperature of 75-94F. Hotbox appears to be not functioning properly with the inside only being at 85F despite being set to 165F. PIC stated that they had prepared the pulled pork at 8:30am and put half of the container in the steamtable and the other half in the hotbox. Steamtable was observed fully functional and PIC is aware to not keep any TCS items in the hotbox until it is repaired/replaced. CDI - Pulled pork in the hotbox voluntarily discarded. 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 packages of hot dogs, pulled pork, 2 garden salads, and 4 ham/turkey sandwiches to be at temperatures of 45-48F in the 2 door lowboy. Lowboy ambient observed at 48F at the time of the inspection and the PIC stated all items were brought up to the pit stop cafe at approx. 9am. Facility management arrived on scene to inform the EHS that the pit stop cafe will no longer be operational starting 9/1/26. EHS was aware prior to the inspection that the pit stop cafe would eventually be a part of the ongoing facility wide renovations that began this summer. Due to this, the facility is not going to repair/replace the refrigerators for the remaining 2 weeks of service as they planned on getting all new equipment when they build out the new kitchen space for the pit stop cafe anyway and the current equipment would be discarded. For the remaining weeks of service the facility is not to use the broken equipment and is to utilize only the WIC in the shared kitchen space in the banquet kitchen. REPEAT. 3 day VR to observe continued compliance on not holding TCS foods in the lowboy. 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 .

4-501.11 Maintain equipment in good repair. - Observed both the under the counter hotbox and 2 door lowboy at the pit stop cafe to not be functioning properly and unable to maintain appropriate temperatures. Facility is not to use the broken equipment for the remainder of the 2 weeks of service before closing down.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. - Observed employee food to be stored on the top shelf of the 2 door lowboy directly above packages of food to be used for consumers. CDI - Employee food moved to the lower shelf.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a rolling rack of prepped items including approx. 10 grilled chicken salads, 12 garden salads, 6 chef salads, 5 ham wraps, 4 veggie wraps, and 3 turkey wraps to be in the 2 door RIC at the top of the stairs to the concession kitchen to be at temperatures of 44-47F. The door was observed slightly ajar due to the cables used to lock the refrigerator blocking one of the doors from closing fully. PIC stated that the cooler is only used by the pit stop cafe but the convention center/catering staff do often open it up to see if they can fit any of their items into the refrigerator. PIC stated she will keep the cooler doors locked from now on to avoid this issue in the future. Ambient temperature measured 41F 15mins after all doors were fully closed. PIC stated the rack was only brought up from the banquet kitchen at around 11:30am. CDI - PIC put the rolling cart back into one of the banquet kitchen WICs to rapidly cool. 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 .

3-501.18 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 an insert container of sausages and an insert container of pulled pork to be in the front counter 2 door lowboy without any date marks. PIC stated that it should have been discarded as they discard everything that is opened at the end of the day but with the facility not being open the past few days due to the weather it was never discarded. PIC stated she came in today and just made a new batch, forgetting that the old batch to be discarded was still in the refrigerator. CDI - PIC voluntarily discarded. 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 .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - Observed no CFPM on site at the time of the inspection. PIC stated that only one person currently working there has a CFPM and was not present during the inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 gaskets to the 3 upright RICs at the top of the stairs to the concession kitchen to be covered in black grime.

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf 1 thermometer was measuring 20F in ice bath. Ensure thermometers are accurate to plus/minus 2 degrees. CDI - PIC had extra thermometers that were accurate. 0 pts. For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Wraps in retail cooler and back cooler were missing date labels. TCS ready-to-eat foods must be labeled with prep date or use by date. CDI - PIC placed date labels on wraps. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cole slaw in ice bath measured 48F. TCS foods in cold holding shall measure 41F or less. CDI - PIC moved cole slaw to freezer. REPEAT 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Spray bottle of sanitizer measured above 400 ppm. Quat sanitizer shall be 150-400 ppm. CDI - Bottle diluted to 300 ppm.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Food employee wearing rings and watch while preparing food. Food employees must not wear jewelry on their hands or wrists. 0 pts.

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. Ice scoop handle laying in ice in ice bin. Do not store in-use utensils with the handles contact the food (or ice).

4-501.11 Maintain equipment in good repair. Replace torn gasket on reach-in cooler door. 0 pts.

2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P Observed employees eating at start of inspection proceed to food prep without first washing hands. CDI-EHS educated employees on when to wash requirements and employees properly washed hands. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee remove gloves and begin to don new gloves for food prep. CDI-EHS educated employee on when to wash requirements and employee properly washed hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed premade, wrapped sausage dogs at 126F and 132F. Hot holding unit was set at 80F. PIC stated employee had prepared sausage dogs within the last hour. CDI-Sausage dogs were put on emergency TPHC and temperature of hot holding unit was increased.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed all salads, pasta salads, ham sandwiches, turkey wraps, and turkey sandwiches above 41F in display cold holding cases. PIC stated these foods were 41F or below when they were put out at 12:30. CDI-TCS items listed were put on emergency TPHC and are to be discarded at 4:30. VR required within 3 days to ensure display cases can maintain cold holding at or below 41F.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no functional thermometer on site at time of inspection. VR required within 10 days.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. PIC states that utensils for foods in hot holding are washed, rinsed and sanitized at the end of the day. Establishment is open from 11 to 4:30PM. Ensure in-use utensils that contact TCS foods are washed, rinsed and sanitized every 4 hours. CDI - PIC educated and will wash utensils at 3PM. 0 pts. 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 4 salads and 3 pasta salads in display cooler measured 44-45F and 44-49F. Hot dogs in reach-in cooler measured 46F. Air temperature of reach-in cooler was 53F. Air temperature of display cooler was 40.7F. TCS foods in cold holding shall measure 41F or less. CDI - Hot dogs moved to freezer to cool as they had only been in reach-in cooler for 1 hour. Salads and pasta salads placed on temporary TPHC and will be discarded within 6 hours of when they were placed in cooler. Reach-in cooler needs to be repaired before it is used for TCS foods. Display cooler might need repairing, or employees need to close doors to prevent food in the cooler from warming up. PIC states this was an unusually busy day so cooler was opened more frequently than is usual. 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 .

4-501.11 Maintain equipment in good repair. Repair reach-in cooler to hold TCS foods below 41F. Air temperature of cooler was 53F. Replace torn gasket on reach-in cooler door as well. Replace gasket on downstairs reach-in cooler as well. 0 pts.

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 no updated employee health policy in facility. Facility was provided with 2017 food code employee health policy. - 0 -

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 vomit diarrhea plan available in facility. CDI- PIC was provided with vomit and diarrhea plan during inspection. - 0 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed top portion of coleslaw reading 46F. Pan coleslaw has been placed in is deeper than cooler slot and sticks out. Bottom of coleslaw reads 41F. CDI - PIC voluntarily discarded top half of coleslaw. The rest of the coleslaw was moved to a smaller pan and placed back into cold holding. - 0 -

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed one chocolate chip cookie set out for self-service missing a label. CDI - PIC provided a label containing required information above. - 1 -

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed quat sanitizer in spray bottle >400ppm. CDI - Water added to solution to dilute to below 400 ppm.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: sausages not dated. Hot dogs dated 1/10. PIC stated hot dogs were opened 2/10. CDI- correct dates applied.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf: Bottles of sanitizer not labeled. CDI- bottles labeled as sanitizer. No signature due to Covid-19 precautions.

5-203.11 Handwashing Sinks-Numbers and Capacities - PF: Hand sink in prep kitchen not operational. Minimum prep done at this time. Handsink must be operational within 10 days. Return visit to confirm.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: opened commercially prepared BBQ not date marked. Opened bags of cole slaw mix not dated. CDI- allowed to date with previous day's date.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Food items such as salads and sandwiches for sale in the front service cooler not under temperature control. PIC Ivexy Gonzalez advised that both salads and sandwiches are brought over from sister facility located across the street in the convention center. CDI- All were removed and placed in large triple door reach in cooler for rapid cooling. Also advised PIC to check temperatures of foods before placing them in the units for service. repeat

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 Vegetable wraps, ham wraps, and turkey warps cooling in large triple door reach in cooler. All were tightly wrapped stacked one on the other. Only one temperature was taken during this inspection. Per previous observations with foods wrapped and stacked; cooling rate has not been successful. CDI- some wraps were unstacked and spaced apart to allow for rapid cooling. Ensure that sister facility that delivers food items either cools them prior to facility accepting and/ or allow for rapid cooling unstacked and opened. Will also discuss cooling methods with sister facility.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Pf. Hot water at three comp sink upstairs used for utensil washing only reaching 83F. Sink was checked more than twice and allowed to run to allow for water to get hot. No water provided greater than 83F. Additional three comp sink is provided downstairs that can be shared with facility. Ensure all utensils, pans and containers are washed downstairs in the three comp sink until the sink upstairs can be repaired. Verification by 9/9/2019.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. No papertowels in dispenser in downstairs prep kitchen. CDI- Employee provided, will have maintance put in dispenser.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Some sandwiches and salads received from onsite commissary kitchen in glass cooler not under temperature control. See chart. PIC advised that salads were placed there with intent to sell now, but that they were brought over from commissary kitchen just about 15 minutes prior to the start of the inspection. Ambient air in both coolers ranging from 38F-42F. CDI- all allowed to remain in cooler for sale as PIC advised of use for today only. Per current DHHS directive, no points deducted for cold holding items at temperatures ranging from 42F-45F. (0pts)

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. 3-307.11 Protect food from contamination sources not specifically noted by code. Strands of hair found on top of lids the foods stored in the cold and hot steam wells at main area of service. CDI- All hair removed, none observed to be in the foods. Lids replaced.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cole slaw in reach in unit at 49F. CDI- PIC relocated cole slaw to the back walk in cooler to cool product to 45F or lower. REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice in bottom of handsink. CDI-PIC removed ice and instructed to only use handsink for handwashing.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed cole slaw that PIC stated was prepared last night in reach in cooler at 49F. CDI-PIC voluntarily discarded the product.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cole slaw in the reach in cold low unit at 50F. CDI-PIC moved the cole slaw to the walk in cooler to cool product to 45F or lower. PIC stated that the coleslaw in the cold low unit for only 20 minutes and prepared this morning and temped at 45F when leaving main kitchen.

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 large batch of coleslaw with tightly wrapped plastic wrap and lid on top of container that PIC stated was prepared last night in reach in cooler at 49F. CDI-PIC voluntarily discarded the product.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Observed wraps, prepared salads, pasta salad in holding units all at temperatures above 45 F. Found container of cole slaw made in-house at 47 F in reach in low unit. CDI- all items moved to freezer for rapid cooling.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found portioned pasta salads not date marked. CDI- salads made today and are normally held 4 days. Allowed to date with today's date.

4-203.12 Ambient air and water thermometers shall be accurate.-Pf: Thermometer in salad display unit appears tobe broken. Ensure thermometers in units are accurate.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P: Cole slawprepared at 9:30 AM was 48 F at 1:15 PM. Coleslaw moved to freezerfor quick chill.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found chili held under no temperature control at hot holding steam table area. Chili was 112 F. CDI- chili voluntarily discarded by PIC Ana Alban. Found hot dogs in Alto-Sham 126 F. Hotdogs reheated to 192 F.

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 : Found dense volume cole slawtightly covered in prep cooler at 48 F. slaw in cooling process at 48 F after over than 3 hours. CDI- slaw moved to larger, more efficient cooling equipment.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf: No thin probe thermometer available. Equipment on site had non functioning battery. Verification needed.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. No quat test strips for sanitizer testing available in permitted space. Repeat. CDI- strips brought from main kitchen.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Found employee food inter-mingled with retail food in prep cooler.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found chili and sauerkraut under no direct temperture control at hot dog condiment station. Refer to temperature chart. CDI- PIC voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Opened hot dog chili in cold holding not date marked. CDI- PIC voluntarily discarded.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Kiosk should have their own test kit for sanitizer. PIC had to go to downstairs permitted kitchen to obtain sanitizer test strips.

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 handwashing without warm water. Faucet handle to hot water stripped. Verification needed

5-202.12 Provide at least 100F water at handsinks.-Pf: Observed water below 100 F in handsink. Verification needed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Observced chili and sauerkraut below 135 F in holding. CDI- discarded both.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Observed cole slaw above 45 F in holding. CDI-PIC discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Observed packaged food from Convention Center Kitchen with labels that are unreadable due to apparent ink running out of label printer. Verification needed.

.4-501.11 Maintain equipment in good repair. Faucet on handsink that controls hot water is stripped. No hot water available. Repair.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Kiosk should have their own test strips and not rely on other permitted facility for test strips.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P. Observed employee wash hands and recontaminate hands by touching faucet without a barrier. CDI hands washed.

6-301.14 Post a handwash sign at each handsink. Observed handsink without handwashing signage. CDI hand wash sign provided.

4-501.114 Maintain sanitizer at correct concentrations. -P. Observed 2 spray premade sanitizer bottles at 0ppm. CDI items discarded.

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P. Observed hot dogs and pork bbq not reheated to 135F. CDI facility had time so they continued reheating in oven.

2-102.12 Certified Food Protection Manager - C. One with food certification shall be available during all hours of operation of facilty. Observed owner of servsafe not present during inspection.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Foods thatr are cold held shall be 45F or below. Observed hot dogs and bratwurst at 48F and above, and reach in unit holding at 48F. Verification required.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. PHF/RTE foods shall be dated when opened or prepared. Observed bag of hot dogs not dated. CDI item dated.

Ensure all employees are wearing proper hair restraints. Observed no hair restraints.