CONVENTION CENTER/CONCESSION C

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 the bratwurst, hot dogs, and hamburgers held in the hot box at the front counter to be held using 4 hour TPHC at the time of the inspection and were not labeled with start and discard times. Concession stand is only open from 11-2pm today and all items are discarded at the end of the event. CDI - Items time stamped for discard at 2pm.

4-502.11(A) Maintain utensils in good repair. - Observed a metal strainer to be hanging above the 3 compartment sink with metal fraying and large hole in the meshing. CDI - Voluntarily discarded.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed items in the hot box and in the RIC to be held on TPHC as of 9am as per the PIC but were not time stamped upon EHS arrival. Employees were observed time stamping the items after the EHS was on site. CDI - All items held on TPHC were time stamped for discard at 1pm.

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 both of the ice scoops for the front counter ice bins to be stored with their handles in direct contact with the ice inside. CDI - Scoops removed and stored so that the handle is not touching the ice inside.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P - Observed a plastic wrapped package of sliced American cheese with mold on the cheese inside. CDI - PIC voluntarily discarded.

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 a can of “Raid” fly and insect spray stored on the chemical rack on the wall at the time of the inspection. This item is for household use only and not permitted to be used in commercial settings. CDI - PIC removed from the premises.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Sausage in hot holding unit measured 110-124F. TCS foods in hot holding shall measure at least 135F. CDI - Employee reheated sausage to above 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 .

3-501.19(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 Times not labeled on lettuce and tomatoes that are held using TPHC. CDI - Employee placed label on containers.

6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at only hand washing sink at concession stand. Ensure hand sink has soap and paper towels for employee hand washing. CDI - PIC replaced empty soap cartridge.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 5 pans found with food residue on them, but were stored as clean. CDI - PIC took dishes to 3-compartment sink to be re-washed. 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 .

5-205.15 Maintain a plumbing system in good repair. Left side faucet’s hot water handle is broken. Repair. 0 pts.

4-903.11 (A) Store cleaned equipment, utensils, linens 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 metal pan stored on floor next to WIC. CDI -Item moved to 3 comp sink to be washed, rinsed, and sanitized. - 0 -

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed shelf underneath fryer lined with cardboard. CDI - Cardboard removed. Replaced with non absorbent material such as foil. - 0.5 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese and lettuce in reach in cooler above 41F. PIC stated that they just refilled the cooler at 130pm. Facility is closing at 5pm. CDI: Items placed on TPHC for the rest of the afternoon. Ensure cooler is repaired.

4-501.11 Maintain equipment in good repair. Observed cooler on back line holding items above 41F. Air temp was 47F. Facility has capability to use TPHC or to hold items in additional cold storage.

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 light shields above back cook line with some build up. Ensure more frequent cleaning.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Black like debris build up in the seams of the center ice bin at the front service counter, dried food residue on tongs used in the jalapeno. CDI- Tongs were removed and placed in soapy water in 3 comp sink. PIC Adrienne Mayfield advised that ice bin would be cleaned prior to stand opening.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. More than five pans wet stacked during drying.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried debris in drawers, pass through hot hold, pans left from previous nights service, tops of kettles for cheese. Cleaning is needed. PIC advised all will be cleaned.

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. Some dried splatter on walls behind beverage bags. Cleaning is needed. (0pts)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Cooked chicken tenders being held hold in pan on the left not under temperature control. PIC on site Adrienne Mayfield advised that tenders were cooked approximately 15 minutes ago. Temporary use of time implemented during inspection. PIC was advised that time may be used ongoing, but written procedures must be completed prior to implementation. Example template provided via email today.

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. Time and date labels observed on pans on sliced tomatoes and pulled lettuce at the self service cart. PIC advised that procedural paperwork for the use of time may be in the main office. CDI- Template sent via email today to write out procedures and contact main office to obtain. Advised to maintain paperwork for use of time in the facility to allow access by employee's on site. (0pts)

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Both employee's preparing foods at the grill station not wearing hair restraints. CDI- PIC provided to both and both put them on.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee water bottle stored co-mingled on facility equipment. CDI- PIC removed.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Three compartment sink set up for wash, rinse, and sanitize. Employee washing off tomatoes to be sliced for service in filled rinse compartment of 3 compartment sink. CDI- Compartment was emptied. Education provided as to separation of time when washing produce and setting up sink for cleaning of utensils.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Single service articles at front counter and in storage cabinet with food contact surfaces exposed/ not inverted or covered.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Hot water in 3 compartment sink initially at 75F, and 73F in the wash basin. No active washing observed at the time. Water was checked three separate times after being allowed to run for 4 to 5 minutes. Hot water of 102F wash achieved, then water temperature began falling rapidly back to 74F. Water temperature of 110F was achieved. PIC contacted onsite repair personnel to check for issue. Facility does utilize single service utensils and trays. Water was rechecked prior to end of inspection. Temperature was at 126F. (0pts)

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Some debris in front storage cabinet units. Cleaning needed. (0pts)

.3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Found thawed raw chicken breast on boxes of cooked bratwurst in small reach in freezer. CDI- bag of chicken moved to bottomof freezer with other raw chicken.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found cooked chicken breasts in hot box below 135 F. CDI- moved all to flat top to reheat to 165 F or above.

7-201.11 Store toxic materials to avoid contamination. -P: Found dish detergent storedon cl;ean side drainboard with cleaned utensils and equipment. CDI- detergent removed and placed on dirty side drainboard.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Found sanitizer bottle stored in handsink upon entry. CDI- sink cleared.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf: Found unlabeled bottle of glass cleaner. CDI- labeled.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed utensils with eating surface exposed rather than handle for selection.

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 commercially prepared hot dog chili being reheated in hot box warmer. Chili was 95 after 1.5 hours.CDI-chili moved to flat top and reheated rapidly to over 140 F.

5-202.12 Provide at least 100F water at handsinks.-Pf: Observed water at 85 F maximum at handsink at concession stand. Verification required.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf: Found unlabeled bottle of degreaser. cDI- labeled.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Found ice scoop at ice bin with handle down in ice.

2-301.14 Wash hands after activities that contaminate them. -P - Observed an employee wearing gloves sanitize equipment and then started to work with RTE food. CDI- PIC had the employee wash their hands and discard RTE food that was worked with. 2pts.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed an employee wearing gloves that were used to sanitize a thermometer and then used to prep ready to eat hotdog buns. CDI- PIC instructed the employee to change gloves, wash hands, and discard items touched with contaminated gloves. 1.5 pts.

4-501.11 Maintain equipment in good repair. Observed one gasket on the reach in cooler split and a puddle of water inside of the stand up cooler. The PIC stated the cooler may have been leaking from earlier today.

4-501.14 Ware washing Equipment, Cleaning Frequency - C - Observed hot dog water/grease build up inside the middle vat of the three comp sink while the wash and sanitizing compartments were in use. PIC instructed employees to wash, rinse and sanitize the middle compartment before use.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Found strainer stored as clean with food debris attached to screening. Returned to cleanining process.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found bagged lettuce in cooler 52 F. Ambient temperature of cooler 53 F. Discarded lettuce voluntarily by PIC Ivexy Gonzalez.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Found large ladles stored as clean with pooled water in ladle bowl. Returned to cleaning process.

4-501.11 Maintain equipment in good repair. Cooler holding 53 F ambient air temperature. CDI- Call made to maintenance while on site.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Found partially consumed bottled water with screw top in refrigerator adjacent to retail cheese.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Observed use of handsink blocked by large biox resting on bowl of sink. CDI- sink cleared and cleaned.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Can opener stored in holderwith sticky residue and visible soilage on blade. Returned to cleaning process.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee cell phone on clean drainboard of 3-compartment sink.

2-401.11 Eating, Drinking, or Using Tobacco - C. Employees shall eat, drink, and smoke tobacco in designated areas that will not contaminate food, food contact surfaces, and equipment. Observed employee lunched stored on drain boards.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Foods that are for hot holding shall be 135F or above. Observed hot dogs, cheeseburgers, bratswursts, and chilis below 135F. CDI items discarded.

7-102.11 Common Name-Working Containers - PF. Toxic chemicals shall be labeled with the common name of the material. Observed bottle of sanitizer labeled as water. CDI item relabeled.

3-501.16 Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F. Observed american cheese in cooler 47F, CDI by cooling, ensure cooler is maintaining proper temperature throughout service.

3-501.17 Ensure all foods that are time/temperature control for safety (TCS) and ready-to-eat are properly date marked. Observed cole slaw, lettuce with no date marking, CDI.