UNCC FOOTBALL CONCESSIONS C167-GRILL

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Sliced cheese in reach in cooler recorded above 41F. PIC stated it was sitting out for prep of burgers. CDI - Cooled down to 41F in WIF 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. One sanitizer bucket recorded low at 0ppm Quat. CDI - Re filled with proper sanitizer.

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 dust and slight debris on hot dog warmer shelves of one of the hot dog warmer equipment.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- EHS observed sliced cheese to be in the flip top unit at 50F. PIC stated the item should have been 38F. CDI-PIC moved item to walk in freezer to quickly cool. PIC stated item may be added to TPHC for next inspection and long term compliance. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed shaker of salt without a label. CDI- PIC labeled. The item.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed an employee prep food while wearing a hair tie on the wrist. CDI- PIC had employee take hair tie off and wash hands prior to donning gloves to prep food.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no vomit/ diarrhea plan for stand. CDI- PIC got plan For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 Observed no specific procedures burgers, fries and chicken held on time.

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 fans in need of cleaning.

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 in the ice bin.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for the QUAT sanitizer at the three comp sink. CDI- Test strips placed at facility

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice being dumped in handsinks. CDI: Handsinks cleaned. Employees educated on only using handsinks for handwashing.

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 blue cheese not on procedure. CDI: Blue cheese added to procedure. Observed no time marking on cheeses, hotdogs, or burgers upon arrival. CDI: Items marked.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths stored in soapy water. CDI: Cloths removed and placed in sanitizer.

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 handles stored in ice throughout ice bins. CDI: Ice scoops removed from bins and employees educated on not leaving handles in the ice.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed a couple instances of employee drink cups stored with no cover. CDI- Drinks removed.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed one box of popcorn buckets stored on the floor. CDI- Box stored off the floor.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried debris/ residue in unused lower portion of cold holding units. Cleaning is needed.

.5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice in the handwash sink. CDI- The ice was melted and explained to the manager only to wash hands in the hand wash sink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer levels slightly less than 150ppm at the 3-compartment sink. CDI-The sanitizer was drained and remade.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed hotdogs and sour cream above 45F in the flip top cooler near the walk in freezer. CDI-Had the hotdogs moved to the WI freezer. REPEAT.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed less than 150ppm sanitizer in the wet wiping cloth buckets. CDI-Had all buckets remade.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed hot dogs in cold hold at 49 - 55 F. Five boxes of product was discarded. New product was stocked to freezer.

P3-501.19 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 items not marked with time stamp. Gave instruction.

4-302.12 Provide a thin probe thermometer for accurate measure of thin foods.-Pf Small probe digital provided while on site.

4-501.11 Maintain equipment in good repair. Observed unused make table with heavy condensation leak.

5-501.16 Provide waste bins in required areas including at handwash sinks. Gave instruction.

Maintain all food contact surfaces proper washed, rinsed, and sanitized. Observed food pans stored as clean with food debris. PIC removed to rewash.

General Comment- Maintain proper storage of in use utensils. Observed spatule used for grill stored under grill in area not cleaned. PIC removed and placed in a clean metal pan for storage.

General Comment- Maintain proper storage of single service. Observed popcorn buckets not inverted and two sleeves of single service cups without plastic sleeves to protect cup lips. PIC corrected.

Maintain sanitizer (quat) at 200-400 ppm to be effective. Observed sanitizer bucket above 400 ppm. CDI- Sanitizer made to proper strength.