HOMESTEADS GRILL

6-301.14 Post a handwash sign at each handsink. Observed one of the hand sinks ,easing hand sign. CDI. PIV was provided one.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. OBSERVED raw food items commingled with ready to eat food items in the freezer. CDI. PIC changed the storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple boxes of frozen items stored directly on the floor in both freezers.

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

4-501.11 Maintain equipment in good repair. Observed rust on all shelves in the WI freezer.

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 general cleaning needed on floors including WI floors.

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 eating while preparing hot dogs and hamburgers.

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 1 container of chili with a prep date of 2/22. Observed 4 pulled pork with a prep date of 2/22. Observed 2 containers of chili without a date. CDI: All items were 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of chemicals without a label. CDI: Item was voluntarily discarded

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 salads prepared for grab n go without labels. 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed salads for grab n go without allergens labeled. CDI: PIC placed allergen label on items.

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

6-201.15 Mats and duckboards shall be removable and easily cleanable. Observed cardboard being used as mats in front on fryer. REPEAT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed boiled eggs stored below raw beef. CDI PIC switched order. 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 sticker residue on containers stacked clean touching the inside, food contact surface of the next container. CDI containers sent back to be re wash. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed multiple items holding below 135F. CDI Items reheated to 165 and others voluntarily discarded depending on time of reheat. All items going forward during Christmas Show will be placed on TPHC. Paperwork filled out during inspection. 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 several items on line holding above 41F. All items voluntarily discarded and replaced with new, 41F and below items. Salads out of temp were prepared 3 hours prior and placed back in WIC for rapid recool. CDI Going forward during Christmas Show all items including grab n go salads will be held on TPHC. Paperwork filled out during inspection. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several employees preparing food with no beard guard.

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 residue build up on surfaces of equipment throughout facility particularly on handles of coolers. REPEAT VIOLATION

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 soiled floors at kitchen area along edges, and on walls around equipment. Need cleaning. Repeat 6-201.15 Mats and duckboards shall be removable and easily cleanable. Observed cardboard being used as mats. Need cleanable mats.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Was not able to locate written procedures for cleanup of v+d events. CDI EHS provided facility with clean up plan. For more information 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 a pizza cutter and a serving utensil stored clean with debris and residue. CDI PIC placed items to be rewashed. 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 .

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

4-501.11 Maintain equipment in good repair. Observed no drain plugs for three comp sink. Using wiping clothes. Drain plugs need to be replaced.

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 residue build up on surfaces of equipment throughout facility particularly on handles of coolers. REPEAT VIOLATION

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed a lot of equipment, some stated to not be operation correctly stored throughout prep area. Discard all equipment no longer used and or broken.

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 soiled floors at kitchen area along edges, puddles of water, and on walls around equipment. Need cleaning.

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 and drink stored in multiple areas amongst items and equipment for service. Ensure all employee food in cold holding units is separated stored away from customer product. Ensure drinks on the line are stored on bottom shelving away from equipment and other customer items.

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed employee sanitize dishes and then rinse them in water and then set them to air dry. CDI: Employee retrained on dish washing. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several items on serving line below 135F. CDI: Products voluntarily discarded. Products permanently placed on TPHC. TPHC procedures created during inspection. Observed grilled chicken stored on grill below 135F. CDI: Product was rapidly reheated to over 165F. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed LTO set ups and Cole slaw above 41F on serving line. CDI: Items permanently placed on time. Observed sandwiches, salads and wraps in grab and go cooler above 41F. CDI: Items permanently placed on TPHC. 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures for pizza line items. CDI: Procedures written for product. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time stamp on items held on TPHC in the pizza line.

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 only common name of the food listed on items. 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed only tree nut allergens listed on items in grab and go. Other allergens (eggs, milk, gluten, etc) were not declared. VERIFICATION REQUIRED

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 tortilla chips stored on floor.

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 build up on surfaces of equipment throughout facility particularly on handles of coolers. REPEAT VIOLATION Previous violation corrected.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed container with spoon being stored in hand washing sink. CDI: Item removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink by 3 compartment sink without paper towels. CDI: Paper towels provided.

REPEAT 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple boxes of food being stored on the floor in both walk in freezers.

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

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 build up in bottom of hot box.

REPEAT 6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed soiled toilet in employee restroom.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed soiled slicer stored as clean. CDI, item removed for Wash/Rinse/Sanitize.

Repeat: 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 lettuce, tomato, salad, slaw, and potato salad cold holding above 41F. Owner states items were prepared at 2:30 today. CDI, salads, potato salad, and slaw placed in walk in to cool. Lettuce and tomato placed on TPHC. EHS explained TPHC procedures to owner.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple boxes of TCS food stored on floor at walk in freezer.

Repeat: 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no head covers on employees. Need hair covers.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed soiled toilet at employee restroom. Need cleaning.

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 soiled floors at kitchen area. Need cleaning.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed ways cloths and sanitizer buckets stored in hand sink basins. CDI, items removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 chili hot holding below 135F. CDI, chili reheated to 165F during inspection.

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 American cheese, lettuce, tomato, and pizza sauce cold holding above 41F. PIC states lettuce and tomato were taken out of cooler, prepared and placed on counter at 2PM. PIC states cheese was taken out of cooler at 2PM and pizza sauce came from can and placed in prep cooler. CDI, items placed on time, TPHC form provided and filled out onsite.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-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 no thin probe thermometer. Verification required.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed dead roach at facility. PIC states the Park Expo maintenance is in charge of pest control when Homestead facility is closed. EHS advised PIC to ensure Expo increases pest control visits and maintains facility clean during non-operating hours to avoid attraction of pests

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no head coverings on employees. Need head covers.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test kit for qac test strips for sanitizers. Verification required. Facility has chlorine and test kit. EHS advised facility to use chlorine water mix as sanitizer until test strip for quiz are obtained.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sink at kitchen. CDI, soap provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken, pasta, corn, green beans, and salads cold holding above 41F. PIC states salads are prepared but not cooled before placing at front. PIC states pasta, corn, and green beans were left out of WIC when beer deliveries arrived. PIC states chicken was recently prepped and pasta was cooled in ice bath then placed in walk in to cold hold. CDI, items uncovered and placed on speed rack. Chicken cooked.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed household cleaners at facility. CDI, items removed.

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

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed damaged utensils stored as clean. CDI, items discarded.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Person in charge during inspection has not obtained food protection manager certification.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ladle in front handsink upon entering kitchen. Observed employee attempt to rinse and sanitize thermometer at back handsink. CDI - Ladle was removed from front handsink. EHS corrected employee before using handsink.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed salads and sandwiches above 45F being placed into grab and go case; employee stated all items would cool down in case. After being in grab and go case for over 30 minutes, items had zero change in temperature. CDI - Employee placed all items on speed rack and placed in walk in freezer to cool rapidly before continuing to serve them.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage, eggs, and grits hot holding below 135F; see temp chart. CDI - All items removed from line and voluntarily discarded.

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 salads and sandwiches above 45F being placed into grab and go case not manufactured for cooling in tightly closed clam shell containers. CDI - Employee placed all items on speed rack and placed in walk in freezer to cool rapidly before continuing to serve them. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple boxes stored on floor in walk in freezer.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use lids and cups stored without protection to prevent contamination while stored at customer stations and at front bar area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on air filter outside of ice machine. Increase cleaning frequency.

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 45F. -P Observed chicken cooling at insuffient rate to meet cooling parameters . CDI changed cooling method.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed lettuce tomato sets and chilli on tphc without labels and written procedure. CDI provided forms for tphc and procedure.

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 cooling in too great of volume and stacked in cooler . CDI moved chicken to sheet pans and proper cooling achieved see chart above.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed test kit not available for QAC sanitizer . 10 day verification required.

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 employee washing hands for less than 15 seconds and using bare hands to turn off faucet. CDI: EHS instructed employees on proper handwashing technique.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed three comp sink producing a 0 ppm QAC residual. The supply hooked up to sink had lost efficacy and was no longer functional. CDI: Sanitizer supply replaced with fresh stock that read 400 ppm QAC.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot dogs holding at 121F in steam wells. CDI: Hot dogs reheated to 170F on grill.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups and take out boxes on front line stored with food/lip contct surfaces exposed. REPEAT.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility's QAC test strips expired. CDI: EHS provided strips and had PIC add strips to order list.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving throughout facility in need of cleaning to remvoe buildup. REPEAT.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels available at steam line hand sink. CDI - Paper towels restocked.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Multiple food employees working with food without hair restraints. Ensure hair restraints are used while working with exposed food.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Open box of single service cups stored on floor at steam line. CDI - Relocated to shelf.

4-501.11 Maintain equipment in good repair. Replace split gasket on low prep cooler doors at "Queen City".

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up from shelves in walk in cooler.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. 6-502.12 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. Sweep floors in walk in freezer. Repair broken/missing baseboard tiles in main kitchen.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.- Observed a bottle of orange soda stored on a prep surface.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed meat slicer and veggie slicer with major food debris left on them. CDI- PIC moved items to a non-use area for further cleaning before use. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed 3-comp sink vat at 0 ppm QUAT/Cl. Also observed a sanitizer bucket at 50 ppm QUAT. CDI- An employee brought sanitizer concentration to 200 ppm QUAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- Observed cheese, lettuce, sliced tomatoes, ham, turkey, roast beef, and bologna all above 45F. See temp chart. CDI- PIC voluntarily discarded the cheese and lettuce. All other items were placed on TPHC. According to the PIC items were placed on TPHC for the hours of 1-4PM.

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 cooked potatoes, salads, cooked fries, and cooked chicken tenders without date marks. According to PIC the items were prepared yesterday. CDI- PIC was able to back date items.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf- Observed pork, lettuce, and chili on time without proper written procedures. CDI- PIC was provided with a procedure template.

7-207.11 Store labeled, employee medications to prevent contamination. -P- Observed pill medication stored on a drink, on a prep, table. CDI- Medication was re-located by an employee.

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 roast beef, chicken wraps, veggie wraps, and turkey placed in a service unit at 48-51F. Unit is functioning at 43F. CDI- PIC had an employee move the items to a walk in freezer to quickly cool.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.- Observed several salt and seasoning shakers not labeled.

6-202.15 Protect outer openings of establishment from insect or rodent entry.- Repeat- Observed back door open during the inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.- Observed an employee preparing burgers, with a beard, without a beard guard. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.- Observed an employee with two arm bands and preparing food at the fryer.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.- Observed a large amount of wet wiping cloths in all kitchens stored out of sanitizer and on prep surfaces.

2-103.11 (A)-(L)Person-In-Charge-Duties - PF- Observed two third party vendors walk in the permitted kitchen without being authorized to do so. Each of these individuals did not wash their hands and completed tasks such as scooping ice and entering the walk in freezer to obtain food items. CDI- PIC was informed of the violation. The business manager of the park expo was also informed of the violation. Only employees associated with the permit may have access to the kitchen.

2-301.14 Wash hands before donning gloves and between gloves uses. Wash hands after activities that contaminate them. -P- Observed several employees enter the kitchen and don gloves without washing hands. These individuals donned gloves and attempted to portion out ribs. Also two unauthorized individuals entered the kitchen without washing their hands and obtained ice. 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 one employee wash hands properly however she used her bare hands to turn the faucet off. CDI- PIC was informed of the violation and after instruction EHS observed proper hand washing.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed a kitchen handsink with ice dumped inside. Also observed a soiled towel stored in the liberty handsink. CDI Items were removed.

3-302.11(A)(4) Protect food in storage and transport using covered containers, intact wrappings, or packaging.- Observed items being transported to the liberty kitchen without covers. PIC informed all kitchen staff to cover the food.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P- Through conversation utensils used to serve RTE TCS foods were used at 9 AM. At 1:20PM the same utensils were being used. Ensure every four hours utensils are swapped out or washed, rinsed, and sanitized.

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 45F. -P- Observed pork at 119-75F that had been cooling since 8:30. CDI- At 10:20 the items were reheated to 171F. Ensure all food that is cooked and attempted to be cooled is cooled properly to meet the cooling parameters.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed a sanitizer bucket in the liberty hall not labeled. CDI- PIC labeled the container. 7-204.11 Provide sanitizer at correct concentrations, diluting as required. -P- Observed Cl sanitizer well above 200 ppm Cl and bleaching the test strip. CDI- PIC diluted the sanitizer to 50 ppm Cl.

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 pork and ribs in a deep container and covered in the walk in attempting to cool since 8:30 am according to the PIC. Some pork ranged from 50-67F and other pork ranged from 75-119F. CDI- PIC portioned all items into smaller containers and left uncovered in the freezer to quickly cool. At 10:20 the only item not below 70F was a pan of pork. This item was reheated to 171F. Ensure active and vented cooling methods are being used to cool cooked TCS foods.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf- Observed kitchen staff without a thin probe thermometer. CDI- PIC had an employee obtain a functional thin probe thermometer before the end of the inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests.- Observed flies throughout the facility. 6-202.15 Protect outer openings of establishment from insect or rodent entry.- Observed back kitchen door open during the start of the inspection.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.- Observed an employee portion ribs out while wearing a bracelet and diamond ring.

4-501.11 Maintain equipment in good repair.- Observed several hot warmers non-functional in the cafe kitchen.

4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf- Observed three-comp sink faucet detached from the sink in the cafe. With the faucet broken the sink functions as a two comp sink. CDI- PIC replaced the faucet during the inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed food debris and grease residue on cookline equipment, storage racks, and handles of equipment.

5-205.15 Maintain a plumbing system in good repair.- Observed faucet detached from the 3-comp sink in the cafe.

5-501.16 Provide waste bins in required areas including at handwash sinks.- Observed kitchen handsink and liberty handsink without waste bins. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.- Observed litter stored around the outside dumpster pad.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance.- Observed a non-functional grill and cold holding display case in need of removing from the permitted space. 6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. - Observed base boards provided for the freedom hall kitchen near prep sink, 3-comp sink, and can wash. Facility is working on other coved base board issues according to facility maintenance. However, baseboards are needed in the cafe kitchen baseboards near the cookline equipment. Freedom hall kitchen is needing base boards with a coved base on other walls. 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. EHS observed food debris build up in hard to reach areas. Hard to reach areas are located behind and underneath cookline equipment and underneath racks in cold holding equipment. 6-201.17 Walls and Ceilings, Attachments - C- EHS observed several handsinks in need of re-sealing or caulking due to damage.