TRULIANT MUSIC PAVILION #2

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed one employee drink stored on a shelf above single-service items.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method. -P Observed an employee sanitizing dishes for 1 second. CDI - EHS educated employees and they re-sanitized dishes.

REPEAT 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 salsa attempting to cool in tightly wrapped packages. CDI - Wrappers were removed.

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

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed a container of forks with ends pointing in different directions.

4-501.11 Maintain equipment in good repair. Observed two broken fryers.

5-205.15 Maintain a plumbing system in good repair. Observed a large amount of water on the floor of the back kitchen due to a leak coming from the back corner.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed an employee recontaminate hands by turning off the faucet with bare hands after washing. CDI - Employee was educated and they rewashed hands.

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 taco meat attempting to cool in tightly wrapped packages that were stacked. CDI - Items were placed in 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 several boxes of food stored on the floor of the walk-in freezer.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed caulk separating from the wall and prep sink.

REPEAT 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed deteriorated floor with openings to other side across from ware-washing.

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 soiled knife stripe with food debris at back hand sink. Clean at earliest opportunity. (-0.5)

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed deteriorated floor with openings to other side across from ware-washing. Repair so it is smooth, cleanable, and in good repair. (-0.5)

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed WIC with initial ambient temperature of 49F during active cooling of prepared TCS food (corn salsa) Observed no other open or prepared TCS foods at time of inspection. CDI - Cooling of TCS food was observed as sufficient; ambient temperature was observed at 41F prior to the end of inspection.

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 four (4) stacks of single service articles (fry boxes) in storage room with exposed food contact surfaces. CDI - EHS inverted packaging to prevent potential contamination.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed minor rust on shelving within storage room. Replace or resurface as needed.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle to the of peroxide without a label. CDI- Labeled.

4-501.11 Maintain equipment in good repair. Observed flip top freezer with broken lid.

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 damaged wall at entrance to stand. Needs repair.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household freezer in use.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed two stacks of single-use cups next to tabletop beer cooler with no protection/sleeves missing.

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 lettuce and tomatoes placed on time without procedures. CDI- Lettuce and tomatoes placed on procedures. NOTE: Power outage at the end of the inspection. Emergency procedures put in place for cold holding foods. Make sure foods do not exceed 70F for 6 hour time hold. All fresh foods will be coming from functioning location. TPHC is already implemented for foods held for 4 hours. All foods on TPHC will be discarded when concert is over.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen area.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed one package of raw steak stored on shelf above a container of sour cream in walk in cooler. CDI- Steak stored on bottom shelf with other raw steak meat.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pizzas hot holding at 122 degrees in hot box. Pizzas are supposed to be kept on TPHC but no TPHC methods were in use. CDI- Pizzas time labeled for time they were cooked.

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 Pizzas not being time marked per TPHC procedure. CDI- Pizzas time marked.

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

4-501.11 Maintain equipment in good repair. Observed small prep cooler cutting off at times, worker said receptacle was tripping. Have problem corrected. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non NSF plug in griddle in use to warm tortillas. Need to use commercial equipment.

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 wall above prep sink with peeling paint, needing repainting.

Repeat violation 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed hot dogs holding at 127F. CDI - hot dogs were reheated to 177F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed 2 containers of salsa holding at 59F and 61F. CDI - salsa was placed in an ice bath to cool; see temperature chart.

Repeat violation 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - Observed several boxes of cups stored on the floor in the dry storage room.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed trash clutter in dumpster area. Remove trash and keep area clean.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee wearing gloves handle raw hamburger, take off gloves, dispose of raw hamburger papers with bare hands, then put on new gloves. CDI- Employee corrected, washed hands and put on new gloves.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several baskets of chicken fingers in hot box 122 degrees. CDI- Chicken fingers re-fried to 165 and properly hot held above 135.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed employee blowing into hot dog bag then sliding hot dog into the bag, potentially contaminating the food. CDI- Worker voluntarily disposed of hot dog.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no food handling employees wearing hats or hair nets. 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 handling employees wearing watches while prepping food.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a few boxes of single service items stored on floor in storage area.

4-501.11 Maintain equipment in good repair. Observed main prep cooler not working, ice baths were being used for cold holding at hot dogs and hamburgers inside prep cooler were improperly thawing not under refrigeration. Have cooler repaired.

5-205.15 Maintain a plumbing system in good repair. Observed prep sink floor drain clogged, needing repair ASAP.

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed some flooding in some areas of food stand most notably near door.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal items (purses) stored on prep table by pizza prep. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. 6-303.11 Intensity-Lighting - C Observed light bulb not shatterproof in walk in freezer and very low light level. Need to provide shatter proof bulbs and provide adequate lighting for food storage areas. 6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed ceiling vents with mold build up and condensation build up dripping onto equipment. Needs correcting.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored directly on food prep surface. CDI-drink relocated to a lower shelf.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed an open box of hamburgers stored on top of an opened bag of lettuce. CDI-lettuce voluntarily discarded and hamburgers relocated

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 3 comp sink less than 200 ppm Quat 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed the nozzles broken to adjust the water at the 3 comp sink which is measuring 129F and may be contributing to inadequate sanitizer

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hamburgers holding below 135F. CDI-product reheated above 165F.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer buckets with 0ppm quat sanitizer. CDI- Buckets were filled at stand #1 and reading 200ppm

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

4-501.11 Maintain equipment in good repair. Observed nozzles broken on 3 compartment sink. Repair or replace VERIFICATION REQUIRED

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

Observed corndogs on counter at 62. CDI - placed in freezer to cool 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed no date mark on hot dogs over wrapped in walk in cooler. CDI - discarded. 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 hot holding unit thermometer at -10 F. 4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment.

Observed sanitizer at 150 ppm in buckets. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

Osberved wall damaged next to ice machine, paint flaking off wall. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

Observed lights not shielded or shatterproof 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Mold across entire upper ice bin shield and chute. Cleaning is needed. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Pico, cheese, and lettuce not under temperature control. Employee's advised all for immediate use as needed. CDI- ice replaced in containers; and surrounding containers.

3-501.13 Use approved thawing methods. More than five bags of hot dogs thawing in standing water at 3 comp sink. CDI- water turned on and allowed to flow over hot dogs.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Boxes of single service items stored on the floor throughout facility. Discontinue storing single service items on the floor. REPEAT

4-501.11 Maintain equipment in good repair. Shelving in walk in cooler rusting/ corroding. Replace shelving.

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. Puddled liquid and dried debris and food debris under shelving in walk in cooler. Cleaning is needed. REPEAT

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored improperly throughout kitchen.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed foreign debris in ice bins.

3-501.13 Use approved thawing methods. Observed bag of chili thawing in standing water.

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 floor of freezer.

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 single service stored on floor. Observed cups stored unwrapped and mouth contact surface not protected from contamination.

6-502.12 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. Observed water pooling on floors in back area near 3 comp sink.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverages stored above single service articles. CDI by removing drinks.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce, sliced tomatoes, tofu, pico de gallo, cheese all stored in ice bath > 45F. (<2 hrPIC). CDI by time marking all foods. PIC will use time hold procedure (TPHC) for these cold held foods. Provided PIC with TPHC document.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household use George Forman Grill in use. Remove grill.

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

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed 2 light fixtures without light shields.