UNCC BASEBALL STADIUM CONCESSIONS

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Hot dogs in hot holding unit measured 125-130F. TCS foods in hot holding shall measure at least 135F. CDI - PIC knew the hot dogs were heated up at 5pm so he used TPHC for hot dogs with that as the start time. 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 .

3-501.19(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 Cheeses and cooked peppers held using TPHC were missing start times. CDI - PIC placed start time in TPHC log.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed sliced American cheese in prep top unit at 54F. PIC stated cheese was just prepped at room temperature then placed in prep top. -CDI- Because the cheese was within its 4 hour cooling window, PIC placed cheese in the reach-in-freezer for rapid cooling. 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 .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf -Observed no sanitizer test strips on premises at start of inspection. -CDI- PIC obtained test strips during inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several boxes of tenders holding below 135F. in the hot box. Observed cheese cups in pretzel case 1 and 2 holding below 135F. CDI- All food 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 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 written procedures without specific methods detailed in 3-501.19. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 roller cart in need of kitchen area.

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 employee health policy without all necessary information. CDI- EHS sent health policy via email. 0pt First time violation for new rule as of October 1st 2021.

2-301.14 Wash hands before donning gloves and between gloves uses. -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 pick a charcoal brick up off of the ground and change gloves then immediately handle single service items with no handwash. CDI: Employee doffed gloves, discarded the single service items and then properly washed hands and put on new gloves.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one tray of bratwurst sausages (3 sausages)holding below 135F. CDI: Sausages were reheated to 184F. PIC and EHS deduced that cool water was added to the tray to retain moisture while hot holding. PIC coached staff on adding hot water to trays. All other trays of hot food in the hot hold equipment were in compliance.

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 peppers and onions with a date of 5/7 and hotdogs with a date of 5/9 in the reach in cooler. Products were just above 32F. PIC stated that these were frozen at the last home stand and pulled yesterday evening from the freezer for use at today’s game. CDI: PIC added the thaw date to the product.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed employee bookbag stored above and commingled with clean utensils. CDI: Bookbag moved to the designated area (bottom shelf) that facility has.

4-501.11 Maintain equipment in good repair. Observed gaskets on the 2-door reach in cooler in the back kitchen that were split.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. observed multiple employee beverages stored uncovered and above work surfaces. CDI- beverages covered and stored in designated area.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P observed raw bacon and bratwurst stored over ready to eat foods in upright cooler. CDI- storage order rearranged.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed american cheese and swiss cheese in prep cooler > 45F. CDI- moved cheese to upright freezer for rapid cooling. observed at 41F prior to departure. Per PIC cheese had just been placed in prep cooler.

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 grilled chicken in upright cooler with only freeze date on product. add date that product is removed from the freezer. CDI- thaw date added to chicken.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. observed build-up inside ice machine around ice chute.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed a single employee beverage stored with clean metal pan storage. CDI by removal to store in designated area.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available at the handsink closest to the door. CDI by providing.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed three squeeze bottles left unlabeled. CDI by labeling.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean knives stored inside a knife rack with build up. Also discussed measures for sticky build up on the outside of the metal pans as a result of storage possibly from the grill or non usage.

4-501.11 Maintain equipment in good repair. Observed a gouged cutting board on the sandwich make table.

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. 6-501.12 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 build up on the wall next to the fryer and the floor under the fryer. Observed splatter on the wall near the cook line handsink. Observed a blown out light inside the hood system.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cheeseburgers stored at temperatures ranging from 121-128F. Observed cheeseburgers stored at 108-119F. CDI by voluntary disposal.

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 blanched fries maintained on TPHC missing a time stamp. CDI by disposal and re-preparing.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed one dented can and one badly rusted can stored on the shelving for use with other canned items. CDI by removal for disposal.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of bojangles single service french fry containers stored on the floor under a prep table. CDI by moving 6 inches off the floor.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P5-205.15 Maintain a plumbing system in good repair. Observed the backflow prevention device on the can wash leaking water. VR- repair within 10 days.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Ensure the heat lamps used over the chicken tenders are shatterproof or coated for shielding.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels provided for back area handsink. CDI by providing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cheeseburgers hot holding as low as 109F. CDI by voluntary disposal.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sliced cheese and sauteed onions and peppers stored in the prep cooler at 49F. CDI by disposal.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed undiluted quat sanitizer in a spray bottle at 500ppm. CDI by disposal.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed labels rubbed off on squeeze bottles. Label pretzel salt container.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cleaned utensils and linens stored on a dirty drainboard.

4-501.11 Maintain equipment in good repair.Observed torn gaskets on 2 door reach in cooler.

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 the unused cold holding drawers and ketchup and mustard spills inside the 2 door reach in cooler.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed excessive amount of broken down boxes on the back area floor.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed two opened personal sodas stored with packaged candies. CDI by moving to a lower shelf.

7-201.11 Store toxic materials to avoid contamination. -P Observed undiluted quat in a spray bottle hanging on shelving with clean utensils. CDI by moving to the correct location.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottles.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed cloudy wash water. Wash water was not being used at the time of the visit. The water was let out to refill with fresh hot water when needed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up inside the knife holder, cold holding drawers and inside the two door true freezer and around reach in cooler handles.

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 build up on the floor and wall by the deep fryers and at the back area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal bag and a dirty apron hanging on shelving with dry goods (clean pans, boxes of mustard, single service, etc).

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand soap dispenser dettached from the wall at hand wash sink. Repair.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed microbial build-up on ice machine deflector plate. CDI by cleaning ice machine.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled container of sugar.

Maintain utensils and food contact surfaces clean to the sight and touch. Observed minor build up on the ice deflector plate. CDI by starting cleaning process.

Store foods according to final cook temperature. Observed raw bacon stored over RTE pretzels. CDI by moving.

Store sanitizer away from food. Observed sanitizer stored next to food. CDI by moving.

Replace or resurface the goughred cutting board. Replace the cracked ice scoop.