UNCC FOOTBALL C121-PIZZA/CITY BBQ

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed sausage and pepperoni in the pizza lowboy above 41F. Facility did not have any cold hold logs to track food cold holding. -CDI- PIC voluntarily discarded food above 41F. Ensure cold holding is maintained at 41F and below. 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- Observed pepperoni and meats start the TPHC log 4 hour hold at 51.4F and 50.7F. EHS coached the pizza staff that TPHC must start at 41F or below for TPHC. -CDI- PIC voluntarily discarded pepperoni and meats. Ensure foods are 41F or below when starting TPHC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed handheld scoop unclean to sight and touch stored in plastic container with other clean dishes. CDI- PIC discarded scoop and removed utensils to be w/r/s. 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 .

3-501.19(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 facility fail to include queso removed from cold holding on tphc sheet. PIC stated that queso is cooked and cooled at facility, transported cold, and removed from cold holding to be reheated while on tphc. CDI- PIC corrected tphc sheet due to being aware of time item was removed from cold holding.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pulled chicken holding at 110F-136F. CDI items discarded and replaced with back up above 135F. 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 .

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice in handsink. CDI - Ice was melted to remove.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed debris on utensils stored as clean. CDI- Utensils were moved to be cleaned.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of single use to-go bags on the floor. CDI- Bags were moved off the floor.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an uncovered employee drink stored on top of one of the hot dog warmers. CDI-The drink was removed.

Observed a red sanitizer bucket stored on the ground. CDI-The bucket was placed onto the shelving. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed stickers on containers stored as clean on the drying rack.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - Observed individual pre-portioned cups stored in warmer < 135F. CDI by voluntary discard.

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 tortilla chips stored on the floor.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee handling ice in ice bin without hair restraint.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed box of single service cups stored on the floor.

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 TPHC procedure for pizzas with time being put on pizzas when they arrive, but they need to have time marked when the ingredients are removed from cold holding for prep. CDI- Discussed procedure with PIC who will revise the procedure.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer buckets stored on the floor.

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 rim of ice bin at soda fountain.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed handwash sinks not supplied with waste bins.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal items stored with food service equipment.

Observed papertowel dispenser not functioning today. Repaired today. Keep papertowels supplied at all handsinks.6-301.12

No watches, bracelets or rings allowed for food service workers- only a single wedding band on hands allowed. Observed watches and bracelets on today.

Clean low boy and pans in warmer- soiled today.