COUNTY FAIR FUNNEL CAKE

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. - Observed an opened employee cup of soda with no lid to be stored on the prep table directly adjacent to the stand mixer in the back kitchen area. CDI - Drink voluntarily discarded.

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 the ice scoop for the front counter soda dispenser ice bin to be stored with the handle in directly contact with the ice inside. CDI - Scoop removed and stored with the handle not in contact with any ice.

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 lowboy portion of the ice cream machine to have heavy accumulations of food debris/grime.

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 dust build up in air vent in WIC and dark build up around air vents throughout kitchen. PIC stated kitchen vents are cleaned quarterly and WIC vents are cleaned as needed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sink and surface sanitizer at 848 PPM in 3 compartment sink. CDI-PIC diluted sanitizer to 700 PPM. Facility’s dispensing system is designed for quat sanitizer. Facility to manually dilute water until sink and surface container is completed. 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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in 848 PPM sink and surface sanitizer. PIC refilled buckets.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed non-NSF bucket and pourers for funnel cake batter in use. Bucket is part of set with pump system used to pour funnel cake from the manufacturer.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed facility without sink and surface tests strips for sink and surface sanitizer. CDI-PIC received test strips from another location at Carowinds.

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 whipped cream in aerosol can on TPHC without time recorded on time log. CDI-PIC added time for whipped cream.

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 minor dust buildup in fan went inside WIC.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed several dead bugs on the floor throughout facility.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed crates of milk on floor in WIC. PIC put crates on a shelf in WIC. REPEAT

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility does not have Quat test strips. CDI PIC Got test strips form another location.

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 pretzels stored on the floor inside the WIF. CDI - Pretzels were removed from the floor.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in quart sanitizer buckets at 50 PPM or below. CDI - The Sanitizer buckets were replaced with sanitizer at the proper strength.

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 hotel pad lid stored as clean with food residue. CDI: lid placed in the 3 comp sink to be w/r/s. -1.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked. Ensure dishes are fully air dried before stacking. -0-

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf Observed no employee health policy. CDI- Sent plan

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. CDI- EHS sent plan.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed trash can blacking handwashing. CDI- Removed twice.

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

2-201.11(D),(F) PIC shall restrict or exclude employees who have foodborne illness or symptoms. - P For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed the old employee health policy on site (only 5 illnesses, non typhi not listed). No points taken today due to this being the first inspection since the 2017 FC adoption. CDI-EHS sent an email with the information.

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 plan or poster on site. No points taken today due to this being the first inspection since the 2017 FC adoption. CDI-EHS sent an email with the information.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed buckets with wet wiping cloth contained sanitizer at less than required concentration of QAC sanitizer . CDI emptied buckets and refilled with sanitizer at appropriate concentration.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test kit available at time of inspection . CDI PIC had employee go get test kit for use.

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 floors in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk being held at greater than 41 degrees. Cooler was determined to be running high on site hvac technicians repaired unit and milk observed later to be at 41 degrees.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - Observed large ice bin accumulating soil residues. CDI by instruction to clean.

4-302.12 Food Temperature Measuring Devices - PF - Observed no food thermometer on site available. Operator stated that employee had it with them but left premises. CDI, operator provided thermometer.

3-302.12 Food Storage Containers Identified with Common Name of Food - C - Observed powdered sugar not labeled as required.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed few flies in facility.

4-501.11 Good Repair and Proper Adjustment-Equipment - C- Observed pilot light of fryer unit down and not working . Operator on-site to fix while at location.

4-501.14 Warewashing Equipment, Cleaning Frequency - C - Ensure warewashing equipment is cleaned at required frequency. Observed clean drain board soiled at 3 compartment sink.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Observed ice chest bin below beverage unit accumulating black soil residue along top edge. CDI by instruction, ensure units are cleaned at required frequency.

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 stored on dusty / soiled area on top of ice machine.

< 4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed 3 compartment sink hot water provided but changing temperature with pressure change. Adjust.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed some baseboard damage on floor / wall juncture below walk in cooler door. Repair Observed some general cleaning needed on floor / wall along floor near walk in cooler.

4-502.11(A) Maintain utensils in good repair. Lid on flour container was cracked. REPEAT.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a container of powedered sugar not labeled. CDI- PIC labeled with a sharpie.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed quat sanitizer recorded at 0ppm.

In 4-502.11(A) Maintain utensils in good repair. Container holding powerded sugar had some cracks on lid.

5-402.11 Prevent backflow between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. -P Pipe from 3-compartment sink was flowing directly into drain with no air gap. VR.

6-301.11 Provide soap for handwashing at each handsink. -Pf: no soap accessible at only handsink. CDI- soap provided. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Observed dirty scrub pad stored in handsink. CDI- sink cleared.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P: Observed employee wearing gloves while cleaning then switch to food prep. CDI- discussion, discard of gloves, handwash, don new gloves.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed funnel cake toppings stored on the floor.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp cloths on surfaces in kitchen.

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 scoops for powdered sugar and ice with handles down in food.

4-501.11 Maintain equipment in good repair. Observed cold water faucet handle stripped. Cold water could not be accessed for sink. Hot water too hot for handwashing. CDI- maintenance called and new cold faucet handle delivered.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust build-up on vent covers.

3-305.11 Food Storage-Preventing Contamination from the PremisesOBSERVED CARDBOARD BOX OF FOOD ON FLOOR IN WALK-IN FREEZER. ALL FOOD IN ABSORBENT CONTAINERS MUST BE STORED OFF OF FLOOR.

3-304.14 Wiping Cloths, Use LimitationOBSERVED WET WIPING CLOTH STORED ON RIM OF HANDSINK. STORE WIPING CLOTHS IN BUCKET OF SANITIZERIN BETWEEN USE.

6-301.14 Hand washing SignageA sign or poster shall be posted notifying employees to wash their hands at all hand washing sinks. Observed no signage not present at hand wash sink. CDI issued hand wash sign.

4-602.11 Equipment Food-Contact Surfaces and Utensils-FrequencyIce bins shall be cleaned at a frequency to prevent accumulation of soil or mold. Observed soiled deposits at inside top lining of ice machine. CDI PIC cleaned inside tops during time of inspection.

3-501.19 Time as a Public Health ControlWritten procedures shall be in place that specify methods of compliance. Observed methods and procedures in place but further evaluation needed to ensure proper procedures are followed. CDI copy of procedures were recieved for further review.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringSinger use articles shall be stored in a clean dry location. Observed roll of brown paper towels stored on floor in standing water near carbonated drink dispensers. Towels were thrown away during inspection.

4-602.13 Nonfood Contact SurfacesNon Food Contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Observed gaskets in walk in cooler and bottom sides of pans above 3 compartment sink to have debris built up on surfaces.

5-203.13 Service SinkAn air gap between the water supply inlet and floor level of rim shall be present. Observed cup over piping emptying into floor drain eliminating present air gap. Cup was removed and air gap was in compliance with required distance from pipe to floor drain.

6-501.12 Cleaning, Frequency and Restrictions(A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. OBSERVED KITCHEN FLOORS IN NEED OF BETTER CLEANING; ESPECIALLY UNDER AND BEHIND EQUIPMENT IN HARD-TO-REACH AREAS.