TRULIANT MUSIC PAVILION #1/VIP CLUB

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed missing paper towels for the back kitchen hand sink. CDI - Employee provided during inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of chemical without a label. CDI - Employee labeled during inspection.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed open doors to the kitchen area.

REPEAT 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food without a hair restraint.

4-501.11 Maintain equipment in good repair. Observed a rusting top to the chest freezer. Observed a broken flap for the ice machine.

5-205.15 Maintain a plumbing system in good repair. Observed a leak at the mop sink faucet.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw taco meat stored above a pan of cooked chicken in the walk-in cooler. CDI - Item was moved to the correct order.

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 Observed cooked onions attempting to cool in the walk-in cooler inside of containers with tight lids. CDI - Items were moved to the walk-in freezer to rapidly cool.

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 food stored on the floor of the reach-in freezer.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees in the prep kitchen without hair restraints.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed open-faced single service trays.

5-202.12 Provide at least 100F water at handsinks. Observed water at hand sink not coming above 100F after several minutes. EHS verified hot water is present at 3 comp sink. (-1)

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 For greater when removed from hot holding temperature control. -P Observed charcuterie board with TCS foods stated to be on TPHC just completing cooling at 42-43F in RIC. CDI- Charcuterie cooled before being offered on TPHC. EHS advises PIC to ensure cod foods begin TPHC at 41F and are cooled before starting time. (-0)

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer spray bottle on top of fryer. CDI- PIC removes bottle from food prep area. (-1)

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 three (3) portions of TCS food (cooked burgers at grill, French fries at hot lamp, chicken in hot cabinet) with no TPHC labeling. CDI - Manager verified time of preparation for food items and labeled them accordingly.

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 two (2) shakers of salt with no labeling. CDI - EHS placed station label at salt shakers.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one (1) food employee engaged in food prep (plating food items, etc.) with no hairnet. Observed stand manager with wristbands.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed one (1) small metal bowl held in pico de gallo container in prep top 2 as dispensing utensil. CDI - PIC removed pico scoop without making bare hand contact. Utilize utensils with handles when storing in food.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. - P. Observed residential can of Raid spray stored on shelving at dish pit area. CDI - Item removed. -1-

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed scooper used for sour cream held in stagnant water. CDI - Food employee removed utensil for washing. -0-

4-501.11 Maintain equipment in good repair. Observed split gasket at walk-in cooler. Replace. -0-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Pf. Observed no test kit available to measure quat sanitizer. CDI - PIC provided a new test kit during today’s inspection. -0-

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 heavy ice accummulating on flooring inside of the walk-in freezer.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of peroxide with no label. CDI- Labeled.

6-201.16 (B) In areas that are not used for dry storage, concrete blocks, porous blocks, or bricks used for indoor wall construction shall be sealed, smooth, nonabsorbent, and easily cleanable. Observed floors with absorbent concrete holding water. Get to be smooth and easily cleanable.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed chicken and hotdogs thawing in hot box. CDI - Food was moved to cooler or cooked.

4-501.11 Maintain equipment in good repair. Observed door of ice machine separating. Needs repaired.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked chicken in the hot holding cabinet at 118F. CDI - PIC voluntarily 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 .

5-205.15 Maintain a plumbing system in good repair. Observed a leak under the handsink. Repair the leak.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed vomit and diarrheal clean up procedure not in the facility. CDI- PIC printed out the procedures.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handlers not wearing effective hair restraints while prepping food.CDI - PIC obtain hair restraints for food handlers

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Cups being used as an ice scoop. CDI - facility found ice scoop.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed the test kit was damaged. CDI - PIC provided a new test kit.

5-205.15 Maintain a plumbing system in good repair. Observed a leak under the 3-compartment sink. Repair the leak.

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 some general cleaning needed under equipment and prep tables. Clean and maintain.

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

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed to go containers stored upright, not in protective packaging on prep surface near hot holding wells.

4-501.11 Maintain equipment in good repair. Observed shelving in walk in cooler with rust buildup.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed nacho cheese reheating in hot well at 86F. Cheese has been in unit for about an hour and a half. CDI: cheese moved to flat top grill to reheat properly.

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. Observed guacamole and green leaf lettuce cooling while covered inside 2-dr reach-in cooler. CDI: Products moved to the walk-in cooler uncovered.

REPEAT VIOLATION: 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 stored directly on top of ice machine.

REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed broken door handles on 2-door cooler.

4-602.13 Nonfood Contact Surfaces - C. Observed heavy ice build-up inside walk-in freezer on floor.

REPEAT: 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 times not accurate on food items held on TPHC. Discussion with PIC to ensure accurate times are being recorded once food items leaves temperature control. CDI: times were corrected.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed only thick probe thermometer available for checking food temperatures. VR required to ensure thin probe thermometer is available for checking food temperatures.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed shelving inside walk-in freezer < 6 inches with food items stored.

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 scoops stored directly on top of ice machine.

4-501.11 Maintain equipment in good repair. Observed broken door handles on 2-door cooler. Note: Power outage at the end of inspection due to blown transformer. Emergency procedures put in place for cold holding foods. Ensure TCS cold foods do not exceed 70F for 6 hour time hold. All fresh foods will be coming from functioning locations. TPHC is already implemented for foods held for 4 hours. All foods on TPHC will be discarded when concert is over.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed tater tots at 118 and fried brussel sprouts at 120 under heat lamps, and hamburgers in hot box at 122. Foods not being properly hot held and not being time marked for TPHC. CDI- Hamburgers disposed of, brussel sprouts and tater tots were time marked using TPHC.

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 Facility using TPHC for tater tots and fried brussel sprouts under heat lamps, hamburgers in hot box, and corn dogs in steam table, but food items were not being time labled. CDI- Hamburgers said to have been cooked over 2 hrs ago were voluntarily disposed of. Other food items prepared less than 30 minutes earlier were time labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some flies present in kitchen. Maintain pest control efforts.

5-205.15 Maintain a plumbing system in good repair. Observed 3 compartment sink pipes leaking under compartments. Needs repair.

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. Observed several areas of walls at BOH with peeling paint needing repainting.

2-401.11 keep employee drinks covered & stored away from clean equipment. Observed uncovered drinks near platters. CDI: drinks discarded.

4-501.114 Ensure sanitizer in bottles is at proper concentration. Observed bottles of san. at 0 ppm (quat). CDI: bottles emptied.

2-402.11 Employees must wear effective head coverings. Observed no hair restraints.

3-304.15(B-D) Use gloves properly. Observed employee blow in glove prior to donning. CDI: employee educated, discarded gloves & re-washed hands.

4-501.11 Maintain equipment in good repair. Observed beverage walk-in completely flooded - Must abate/repair to ensure products are safely stored & water doesn't contaminate product. Intent-to-suspend issued. Repair leak @ 3-comp & hand sink.

5-501.115 Ensure all waste/garbage/recycling is/are discarded in closed receptacles in such a way to prevent pests & environmental nuisances. Observed unused equipment, trash, debris & strong odor around compactor & recycling area.

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed meatballs reheating over 2 hrs in chaffing dish at 70 degrees. CDI- Meatballs voluntarily disposed of. Chaffing dish with sternos is not effective for reheating foods.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pulled chicken sandwiches and Cuban sandwiches that were hot holding in a non functioning hot box that was being heated with Sternos at 109 degrees. PIC said they had been in hot box for 45 min. Items were cooked and prepped at Zac Brown food stand next to them. Items reheated at Zac Brown food stand for proper hot holding.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce, sliced tomatoes, and sliced cheese in ice baths at 56-60 degrees. CDI- Foods put in walk in freezer to rapidly chill, PIC prepared a proper ice bath to use after foods chill to 45 or below. Recommend using TPHC for these food items.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several food employees wearing watches.

4-501.11 Maintain equipment in good repair. Hot holding cabinet not properly functioning, Sternos in use to heat the foods inside. Have equipment repaired or replaced to properly operate.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer. VERIFICATION REQUIRED

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bottles of water stored directly on the floor in the wak-in cooler. CDI-product placed on a shelf.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of paper products stored directly on the floor. 'CDI-product placed on a platform

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards discolored and heavily scored 4-501.11 Maintain equipment in good repair. Observed rusted shelving in the walk-in cooler

6-303.11 Intensity-Lighting - C Provide adequate lighting in the walk-in cooler.

Observed trash in hand sink. CDI - discarded. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf

Observed ice machine collecting residue. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.

Observed salad at 53, cheese at 53, and hummus at 54. CDI - moved to freezer to cool. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed sanitizer in soapy water bucket. CDI - informed to dump and make sanitizer. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf

Observed wiping cloth sanitizer concentration below 200 ppm. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Pico, lettuce, cut tomatoes and cold tomatoes not under temperature control. Employee's at stand advised that all were being set up for use for the event. CDI- Containers in walk in cooler vented; additional ice added to containers at service/ preparation areas. See chart for temperatures.

3-501.13 Use approved thawing methods. Package of hot dogs being thawed in container of standing water at frying station. CDI- container moved to walk in cooler to continue thawing.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Four employee's not wearing hair restraints while preparing foods. Provide hair restraints. REPEAT

4-501.11 Maintain equipment in good repair. Torn gasket at walk in freezer. Replace/ repair gasket.

5-205.15 Maintain a plumbing system in good repair. Cold water handle at only handwashing sink is not operational/ stripped. Cold water is not functional at this sink. Hot water in excess of 110F. Repair cold water handle/ cold water at handsink.

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. Washable wall tiles/ FRP at back prep area with dried residue on it. Cleaning is needed.

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 food prepared and packaged such as sandwiches etc with no date. Also observed chili taken from freezer with date of 9/24 which PIC stated was thawed from freezer today. Write thaw date on frozen items. CDI-dated.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed an employee preparing food without hair restraint.

n6-502.12 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. Cleaning needed on floors, walls, and ceilings throughout kitchen.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sliced tomatoes and leaf lettuce stored in ice bath > 45F. (<1hr PIC) CDI - marked foods for time. Foods will be held on time hold procedure (TPHC) and discarded before 4 hours. Provided PIC documentation for TPHC.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees handling food while wearing bracelets and watches. CDI removed watches and bracelets.

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.

4-501.11 Maintain equipment in good repair. Add splash guard between prep sink and 3 compartment sink.

5-205.15 Maintain a plumbing system in good repair.-P Observed water leak at 3 compartment sink plumbing. Repair. 5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P No backflow prevention device on chemical dispenser at 3 compartment sink. Install VR- REHS will return within 10 days to verify compliance.