CONVENTION CENTER/CONCESSION B

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed a pair of tongs and a large metal insert container to be stored as clean on the shelf above the 3 compartment sink with visible food debris on their food contact surfaces. CDI - PIC sent to banquet kitchen dishwasher as the 3 compartment sink at the concession was in the middle of being repaired from a leak while the EHS was onsite. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed a shaker of fry seasoning to be stored directly adjacent the fryers and to not be labeled as to its contents.

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 an opened case of single service trays stored directly below the paper towel dispenser, subjecting them to contamination from employees hands after they have been washed and slashing from the handwash sink. CDI - Case of single service trays moved from below handwash sink.

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 of the WIC to have an accumulation of black grime.

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 Packaged hot dogs and hamburgers held using TPHC were missing start time label. TCS foods held using TPHC must be marked with start time, and used or discarded within 4 hours. CDI - Foods were discarded.

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. Cleaning necessary on walls behind cooking equipment. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee drink and cell phone on prep table. Do not store personal items where food is prepared.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed incomplete employee health policy. CDI-EHS provided updated employee health policy to PIC.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed two unlabeled stainless steel shakers. PIC stated shakers contained seasonings for fries. CDI-PIC added labels to both working containers.

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 open box containing single-use trays stored underneath hand sink. Box has signs of visible contamination via water droplets from employees washing hands. CDI-PIC relocated box.

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 grease and buildup on walls and floor behind cooking equipment. Increase cleaning frequency in these areas.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee leave facility to obtain food from hallway hotbox. Employee touched door handles on way out and on way in. Employee then placed food items on grill using plate and tongs. Food employee then moved to prep food. CDI - Employee hands were washed. Discussion had with PIC. EHS recommends keeping door open for easy access and to prevent contamination from touching handles. - 0 -

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 chicken hot holding in hotbox at 118F. CDI - Chicken was rapidly reheated to 165F. All other items in hot box holding at 135F or above. - REPEAT - 3 -

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pack of Diet Coke on floor in walk in cooler. CDI - Coke moved onto shelf. - 0 -

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 open box containing single-use trays stored underneath hand sink. Box has signs of visible contamination via water droplets from employees washing hands. CDI - Box moved. - 0.5 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored on top shelf in cooler. Move all items to bottom shelf to protect against contamination. - 0.5 -

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 health policy does not include Salmonella no typhoidal. CDI: New employee health policy in compliance with 2017 food code provided today to staff. New requirements discussed.

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 incomplete policy for vomit and diarrhea cleanup. CDI: EHS provided PIC with a copy of the state plan via email and discussed requirements.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed open box of raw burgers stored over open box of French fries in freezer. CDI: Products reorganized.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed bratwursts and chicken breasts holding below 135F in hot box. EHS and PIC noted that the stereo was empty. CDI: Items rapidly reheated to over 165F.

3-305.11 Food Storage-Preventing Contamination from the Premises - C Observed cut lettuce and Ready to eat pretzels open in the walk-in cooler under exposed drink lines that had debris on them.

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 to-go trays/cartons on ground underneath handsink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed coffee dispensing machine and vending machine with buildup on the splash guard.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Employee actively preparing/ cooking at the grill wearing a watch. Remove watch.

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. Ice scoop handle stored down in ice at one front counter ice bin. CDI- storage corrected. (0pts)

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Opened box of single service food and beverage articles stored on an overturned crate in the splash zone of the handwashing sink. Visible splash on articles and box when employee's observed washing hands. CDI- Mrs. Judith corrected storage. repeat.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found hot dog chili in hot box 110 F. Chili reheated to 165 F and placed in hot box.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Two boxes of card board food trays stored on floor under handsink. Splash contacting boxes.

2-301.14 Wash hands after activities that contaminate them.-P: Observed employee wipe nose three times without washing hands. Employee was receiving food at pass-thru window. CDI- directed employee to wash hands.

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 tomatoes and lettuce held on TPHC marked with 2:30 pm expiration time.Time of observance 5:30 pm. CDI- items discarded.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone stored on handles of handsink.

2-301.14 Wash hands before donning gloves and between gloves uses.-P: Observed employee donning gloves to handle frozen chicken to be dropped in fryer. No hand wash before donning gloves. CDI- stopedemployee and directed to wash hands.

4-501.114 Maintain sanitizer at correct concentrations. -P: Observed sanitizing solution in 3-comp sink in use at 0 ppm quat. CDI- sanitizer made to proper concentration.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Observed two containers of hot dogs in hot box below 135 F. Said to have been in box 30 minutes. Box found to be turned off. CDI- allowed to reheat to 180 F on grill. Hot box turned on.

3-501.13 Use approved thawing methods. Observed frozen brats and chicken filets thawing in sink, not under running water.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed frozen brats and chicken filets thawing in 3-comp sink while active washing in progress in same sink. Separate the food handling and cleaning operations if the 3-comp sink is to be used for both processes. CDI- chicken removed and placed in refrigeration and cooking process to continue thawing.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing gloves over unapproved rings. Gloves allowed to protect food from artificialnails but not contamination from jewelry. Repeat.

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. Observed thin probe thermometer stored in water at grill. Best is to store thermometer on clean dry surface. Do not use water as water is a conducive medium for bacterial growth.

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: Tomatoes and lettuce held TPHC need a written procedure form. CDI- provided to facility.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf: Found pesticide not intended for use in food prep areas. CDI- removed from facility.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Found salt shaker notlabeled.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees working with food while wearing wristwatch.

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 container with no handles used to move ice from ice cart to drink service bins laying down in ice. Use an approved ice scoop or utensil with a handle.

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

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 counter staff handling handling transactions then preparing drinks (dipping ice) with no hand wash. CDI- discussion with PIC.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed partially consumed employee beverage with screw cap on active prep surface. Moved beverage to designated area for employee possessions.

2-301.14 Wash hands before donning gloves and between gloves uses.-P )bserved two employees donning gloves without washing hands first. CDI- stopped employees and directed to remove gloves and wash hands.

7-201.11 Store toxic materials to avoid contamination. -P: Observed pump type hand soap container onactive prep surface. CDI- soap moved to area where food contamination could not occur.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee beverage with screwcap on active prep surface. Facility has a designated area for employee possessions.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw burgers stored over bratswursts sausage in reach in unit. CDI items relocated.

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 and tomatoes that were held on time that did not have a time stamp and no written procedures. Facility must start time from when lettuce and tomatoes are removed from cooler if foods will not be cooled after cutting.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees handling pretzels without wearing a hair restraint.

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. Observed ice scoop handles stored in ice.

2-401.11 Eating, Drinking, or Using Tobacco - C. 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee food items stored with items for the facility.

3-401.11 Raw Animal Foods-Cooking - P,PF. 3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed chicken finished cooking at 155F. CDI item cooked to 181F.

7-102.11 Common Name-Working Containers - PF. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed facility with unlabeled bottle of sanitizer. CDI bottle labeled.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. 4-903.11(A) Store single-use and single-service articles, equipment, and utensils to prevent contamination and at least 6 inches off the floor. Observed clean dishes stored on the dirty side of the drain board.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Foods shall be hot held at 135F or above. Observed chicken tenders in hot box at 121-136F. CDI items discarded. Repeat.

3-304.14 Wiping Cloths, Use Limitation - C. Wet wiping cloths shall be stored in a chemical sanitizer bucket in between uses. Observed wet cloth on prep surface.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. Single service items shall be kept 6 inches off the floor. Observed cups stored on floor behind counter.

3-501.16 Ensure all hot time/temperature control for safety foods (TCS) are maintained 135F or above. Observed chicken fingers 110F, chicken 123F, hot dogs 108F, CDI by reheating.

3-602.11 Ensure foods packaged in a food establishment are properly labeled with name, ingredients and allegen information. Observed no ingredient and allergen information on salads and sandwiches packaged, CDI, labeling will be fixed and in the interim, items can be placed behind counter.