CONVENTION CENTER/CONCESSION A

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the quaternary ammonia solution in the sanitizer basin fo the 3 compartment sink to be testing at 0ppm at the time of the inspection. No active warewashing was occurring at the time of the inspection. The sanitizer tablets used in the facility were observed to be sitting at the bottom of the basin dissolved and the facility did not stir the sanitizer to properly mix the chemicals. CDI - PIC mixed the sanitizer solution and it retested at 200ppm. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 2 stacks of American cheese to be at temperatures of 49F in the 1 door RIC adjacent the fryers. Stacks of American cheese were placed back into the RIC after being out for prep prior to EHS arrival. The RIC is not designed nor approved for rapid cooling. CDI - PIC relocated to RIF to rapidly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chicken tenders and chili in hot holding both measured below 135F. TCS foods in hot holding shall measure at least 135F. CDI - Both items reheated to above 165F. REPEAT 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Wrapped burgers measured 130F in hot holding. TCS foods in hot holding shall measure at least 135F. CDI - Burgers were just wrapped so establishment will use TPHC and will continue in future. PIC was e-mailed TPHC form and she filled it out during inspection. 0 pts. 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 .

4-601.11(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. Clean walk-in cooler shelves.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Hot water at 3-compartment sink measured 99F during inspection. Provide a minimum of 120F hot water. VR - Verification required within 10 days that check hot water.

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, that did not include all Big 6 foodborne illnesses that must be reported. CDI-EHS provided PIC with updated employee health policy.

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 floor between fry station and cold holding reachin unit. Increase cleaning frequency in this area.

6-303.11 Provide required lighting intensity. Observed no functioning light in WIC. PIC stated they think the light burnt out.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed employee using food thermometer rinse under flowing water only without washing or sanitizing between multiple food items some of which were not fully cooked (chicken tenders). CDI - thermometer cleaned and sanitized.

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf. Observed employee handling open food with long painted artificial nails not covered by glove. CDI - gloves donned. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees handling food wearing watches and/or beaded bracelets on wrists.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor build up on outside of pan stored as clean. REPEAT VIOLATION Previous violation corrected.

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. Observed some areas of the floor in need of resurfacing.

2-301.15 Where to Wash - PF Observed a food employee washing hands in the 3-comp sink. CDI-Employee made to re-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 lettuce and tomatoes being put on time but not checking temperatures before placing on time to ensure food is 41F or below, lettuce was 49F and they were about to put out. Lettuce was pre-labeled for 11am. CDI-PIC put into freezer to drop temp before placing on time.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single-use spoons uncovered in a basket on counter, possible source of contamination. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Single service to go boxes and containers stored on the floor and under the papertowel towel dispenser at the handwashing sink. CDI- PIC corrected storage.

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

3-306.11 Protect food on display using shields, packaging, or other effective means. -P. Sneeze shield at front self service area for customers was turned around. Food at this station was left open to possible contamination. Station was not staff continuously nor completely visible from counter. CDI- Sneeze shield was turned and placed to effectively protect food from possible contamination.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Three metal pans wet nested together. CDI- all separated to allow for air drying. (0pts)

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 : Found cooling hot dogs and chicken above 70 F after two hours of cooling. Food temping above 90 F was discarded. Food close to 70 F was spread onto sheet pans and placed in freezer. Refer to temperature chart.

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 cooling chicken breasts and hot dogs in refrigerator tightly covered after two hours above 70F. CDI- voluntarily discarded.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Observed handsink being used as a dump sink. CDI- discussion with PIC and clearing of handsink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found hot dogs holding at front counter below 135 F. CDI-discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Found tomato slicer with lettuce attached to cutting surfaces, stored as clean. CDI- returned to cleaning process.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employees scooping ice should be wearing hair restraints.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Slicedcheese in refrigerator 48 F. Thermometer for ambient showed 47F. Inspector's thermometer showed 47 F ambient. Cheese moved to walk-in cooler holding at 39 F ambient.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed freezer holding chicken tenders to be infested with live German cockroaches. CDI- equipment removed from Concession stand.

4-501.11 Maintain equipment in good repair. Four door refrigerator apparently holding food above 45 F. Have unit evaluated and serviced.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P. Observed employees with little knowledge of the employee health policy. CDI provided copies of health policies to be posted in facility.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed chicken tenders cooked to 156F. CDI items finished cooking to 187F.

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 facility using time for tomatoes and lettuce for condiment stand without written procedures. CDI TPHC procedures filled out.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees frying tenders and prepping pretzels without hair restraints.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth that was held on drink counter.

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 bups and other items stored on the floor.

2-301.14 When to Wash - P. 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 handle trash with gloves and continue to wash dishes with same gloves. CDI hands washed and gloves changed.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed tomato slicer soiled with debris. CDI item moved to sink for cleaning.

7-102.11 Common Name-Working Containers - PF. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed bottle labeled as window cleaner that was sanitizer. CDI bottle relabeled.

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.

2-301.14 When to Wash - P. Hands shall be washed in between glove changes. Observed employees put on and change gloves without handwashing. CDI handwashing.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Foods that are hot held shall be at 135F and above. Observed hot dogs at 121F, molded chili at 125F, and grilled chicken at 109F. CDI chili discarded and other items reheated.

3-304.14 Wiping Cloths, Use Limitation - C. Wet wiping cloths shall be kept in a sanitizer bucket in between uses. Observed wet cloth used to wet pretzels for salting on prep surface. Informed employees to use a water bottle instead of wet cloth.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. Single service items shall be stored up 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 92F in hot box, CDI by reheating.

3-501.16 Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F. Observed lettuce 53F, CDI by cooling, do not overfill or use time as a public health control.

4-302.12 Provide properly sized thin probe thermometer for use in thin food products. Observed thick probe dial thermometer available for use, CDI by providing thermometer.