NASCAR HALL OF FAME CONCESSION

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Lint debris on pans above 3-compartment sink. Ensure staff do not use towels dry utensils and pans after washing. CDI - Pans moved to 3-compartment sink to be re-washed. 0 pts. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All TCS foods in upright cooler upstairs measured 44-49F (salads, wraps, and sandwiches). Unit has a full size speed rack in a small cooler space which is probably too much for the cooler to maintain below 41F. CDI - PIC discarded all TCS foods in unit. Establishment needs to not store as much TCS foods in cooler, or put less trays on speed rack to maintain proper air flow. 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 .

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf 2-door upright cooler upstairs has an entire speed rack of TCS foods. Do not overfill cooler and contact refrigeration technician to potentially service cooler. Cooler has shown it can’t maintain the TCS foods in the unit below 41F multiple inspections. CDI - PIC educated on refrigeration capacity and she discarded the TCS foods in the unit. No food was cooling in unit this inspection compared to last inspection so kept at half credit. REPEAT

4-501.11 Maintain equipment in good repair. Rusted shelves present in reach-in cooler downstairs. 0 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC does not have active ANSI food protection manager certification. At least 1 employee shall be present with active ANSI food protection manager certification. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Sandwiches, salads, pasta salads, and wraps were cooling in upright cooler at 44-52F at 7PM. PIC stated the items began cooling between 3:30PM and 4PM. Most of these items were not going to reach 41F within 4 hours of preparation cooling in this cooler with this method. Establishment does not have a walk-in cooler and needs to use freezers and monitor cooling better due to limited equipment. CDI - PIC placed as much of the items in the upright freezer as possible and spread out the items in the upright cooler to facilitate cooling. Some salads did not reach 41F within 4 hours so those were discarded. // 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 41F. -P. Pork BBQ was cooling in upright cooler in concession area at 112F. PIC stated it began cooling at 6PM. EHS checked pork BBQ again at 7:30PM and it measured 111F. This rate is not fast enough to reach 70F within 2 hours. CDI - PIC reheated pork and will keep hot for event. 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 Hot dogs were being hot held in oven. Hot dogs measured 107-112F. TCS foods in hot holding shall measure at least 135F. CDI - Hot dogs were reheated to above 165F. 0 pts. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Salad in reach-in cooler measured 51F. TCS foods in cold holding shall measure 41F or less. CDI - PIC moved salad to freezer. 0 pts. 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 .

3-501.15 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 Pork BBQ and various wrapped sandwiches, salads, pasta salads, and wraps were cooling in upright coolers and were cooling too slowly. Use freezers and leave TCS foods loosely covered or uncovered to facilitate rapid cooling. Establishment is cooling too many foods at a time with the limited equipment. CDI - All items uncovered, spread out and placed in freezers to continue cooling. 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 . 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Establishment was cooling too many TCS foods with limited equipment in establishment. Establishment needs to utilize the cooling equipment in the Convention Center. This is a condition that was written on original permit for establishment. Failure to follow permit conditions will result in permit action if establishment continues to not abide by permit conditions.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Pork BBQ was thawing in pan at room temperature on 3-compartment sink drain board. TCS foods must be thawed under refrigeration or submerged in water that measures 70F or less. CDI - Cold water added to the pan 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. 1 food employee was working with food with watch on wrist. Food employees must not wear jewelry on their hands or wrists. REPEAT

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Debris observed in sanitizer solution in 3-compartment sink that was being used to sanitize dishes. Maintain sanitizer solution clean.

4-502.11(B) Provide accurately calibrated thermometers. Pf. Thermometer in establishment was out of battery. VR - Verification required within 10 days that establishment has thermometer. For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Employee was preparing food with watch on wrist. Food employees shall not wear jewelry on their hands or wrists. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee purse observed on prep table while pans of food were on same table. Store employee personal items in a separate location.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Cole slaw holding on serving line above 41F. PIC stated that it was 41F when he pulled it out 1 hour ago. CDI: Product moved to reach in cooler for cooling back to 41F (No walk in).

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees with no hair restraints.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Cole slaw mix date 1/11. PIC stated staff was mistaken, mix was opened yesterday 2/11. CDI- allowed to date with 2/11.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee cell phone stored on center preparation area/ table. Store in designated area. 6-303.11 Intensity-Lighting - C. Provide 50Ft candles in food preparation areas. Light over preparation area is out/damaged. Repair.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Scissors stored as clean at 3-comp sink with oily residue on blades. CDI- taken back to cleaning process.

4-501.11 Maintain equipment in good repair.Observed door gasket of low boy cooler starting to split.

6-301.14 Post a handwash sign at each handsink. Restrooms used by concession stand staff have no posted handwash signs. CDI- supplied signs.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P: Observed employee clean tongs with wash and rinse steps in same compartment of 3-comp sink. Did not observed detergent being used in wash compartment. CDI- discussion with PIC and demonstration on how toproperly use 3-comp sink for cleaning.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food worker with wrist watch on wrist.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed barbeque food debris in rinse compartment of three-comp sink while in use. Compartment cleared and cleaned.

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 back-up hot dogs in refrigerator cooling, stacked tight in metal pans and tightly covered. Since hot dogs will be discarded at end of night (11:00 PM) if not sold, staff decided to reheat and hold hot for back-up. Reheated to 170 F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found wraps and prepared salads above 45 F for undetermined amount of time. CDI- PIC discarded all voluntarily.

7-201.11 Store toxic materials to avoid contamination. -P: Detergent stored on clean drainboard of 3-comp sink with cleaned utensils. CDI-detergent moved to dirty drainboard and clean-side drainboard cleaned.

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. Towel dispenser in kitchen not working.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Observed cole slaw 48 F. CDI- PIC discarded.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf: No thin probe thermometer in facility. Verification needed.

3-501.16 (A)(1) Foods shall be at 135F or above. Observed fries sitting in fryer basket at 123F. CDI fries discarded.

4-204-112 Temperature measuring devices sahll be available to take ambient air temperature of unit. Observed no thermometer in reach in unit.

Ensure paper towels are available at handsinks at all times, observed no paper towels at handsink, CDI.