UNCC FOOTBALL CONCESSIONS C128-GRILL

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed hot dogs in a stand up RIC at 43F, hot dogs were opened and prepped today. Hot dogs were tightly wrapped in the cooler. -CDI- Hot dogs were moved and opened and placed into WIF to properly cool. Ensure that CH food is maintained at 41F or 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 .

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 food employee fail to clean and sanitize food thermometer prior to attempting to temp hot dogs that had been reheated. CDI- EHS discussed cleaning procedures, PIC had food employee properly clean thermometer.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed cup in hand wash sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed roast beef at 42F..CDI Trays of beef moved to WIF to quickly cool. 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. Observed build up behind soda nozzles

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. TPHC procedure template may be found at: http://meck.co/FoodSafety. Facility needs to prepare TPHC for burgers and chicken held on TPHC from final cook or reheat to when food is discarded.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed bottled water being stored on handsink. CDI- Waters were removed.

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 wrapped foods in drawer not all marked for TPHC. CDI- Employee at station correctly marked the product. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hotdogs that had been sitting out on the counter upon entrance holding above 41F. CDI-The hotdogs were moved to the 2-door reach in cooler and the manager explained to the employees that they should only to pull out what is needed at a time.

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 no times written for the cheeses (american, swiss) in the prep cooler for the hamburgers and chicken sandwiches. CDI-Times were written onto the time sheet list.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor cleaning needed to the floors in the walk in freezer. Have cleaned.

5-205.15 Maintain a plumbing system in good repair. Observed leaks to the plumbing under the 3-compartment sink. Have repaired.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P observed employee washing hands. employee turned off water with bare hands. CDI - employee washed hands and used towel to turn off water. discussed proper hand wash procedure with employee.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. observed wash water in 3 comp sink 100F.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf observed employee dumping beverages in handsink. observed ice dumped in 3 compartment sink. CDI by instructing employee and PIC on proper use of handsink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed stacks of pans that do not appear to be in use with sticky residue stuck to them. PIC removed pans from dish rack.

5-205.15 Maintain a plumbing system in good repair. Observed small leak under front counter handsink, needs repair.

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 precooked hamburgers being pulled off the grill for entry into TPHC. Hamburgers measured 110F. They are required to measure at least 135F when entering Time as a Public Health Control. CDI - PIC had employee place burgers back onto grill and they continued to reheat until they measured 144F+.