TRULIANT MUSIC PAVILION #3

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 at 49F in WIC cooling covered in plastic. CDI- Facility voluntarily discarded salsa. Needs to be cooled properly before transport to stands. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 initial temperature of some items at 102 -126F on TPHC log. EHS spoke with stand manager who stated he took the temperature and started the log after heating items for 30 minutes to 1 hour before food was finished heating. CDI - EHS advised operator to start log when food is removed from cold holding if food is to be served before reheat is finished or to wait until food hits a temperature of 165. Food was marked properly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a large bucket of pico de gallo stored in the WIC that was at 48-51F. PIC stated that the pico is made fresh in another food stands kitchen and is then loaded onto a golf cart to be delivered to each individual stand. PIC stated it was made around 3:15-3:30pm before being dropped off to their stand. Facility must develop a better procedure for delivering fresh pico de gallo off to the stands so it does not rise 10 degrees during delivery. CDI - Pico de gallo placed on 6 hour TPHC and labeled with discard time of 9:30pm. Education provided to the PIC regarding alternative ways to cool the pico de gallo down upon arrival. 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 .

4-101.19/4-202.16 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 rust build up on the WIC shelves. REPEAT.

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 of WIC. Resurface or replace as needed.

5-501.17 Provide a covered waste bin in female restrooms. Observed shared gender neutral employee restroom with no covered trash can. Provide covered waste bin as needed.

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: www.mecknc.gov/foodsafety Observed written procedures for TPHC, not correct, new forms to be corrected one for cold another for hot.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice bucket store inverted on top of soiled ice machine.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer bottle with no label. CDI- PIC labeled bottle. REPEAT

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed chemical cleaner stored in spray bottle not labeled. CDI, cleaner was labeled during time of inspection.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed hot dogs thawing in hot box. CDI - Hot dogs were moved to rollers to reheat.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead insects at the ends of counters. Remove dead insects.

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 crack in wall at the right end of the food stand. Needs repair.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up in top of ice machine. Needs cleaning.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of boot cups on the floor. CDI - Boxes were moved off the floor.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food without hair covers.

5-501.17 Provide a covered waste bin in female restrooms. Observed employee restroom without trash bins.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - P. EHS asked manager the 5 reportable signs, symptoms, illnesses, and exposure and manager was not knowledgeable. CDI, EHS left PIC a handout to post in each food stand and advised that before volunteers begin to work they need understand the signs, symptoms, illnesses, and exposures they should not come to work with.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed hot dogs cold holding above 41F in the walk in cooler. Per State Memo first inspection of 2019 zero points to be taken for TCS foods cold holding between 42-45F. CDI, EHS educated PIC on the new cold hold requirement and facility understands the expectation henceforth.

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 written procedure for foods being kept on time. Verification visit required. u

6-302.11 Supply toilet tissue at each toilet. Observed no toilet paper at employee restroom. CDI, employee supplied restroom with toilet paper.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot dogs held in drawer below 135F. CDI-voluntarily discarded.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Thin probe thermometer needed for taking temperatures of items like hot dogs. 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 hot dogs stored on floor of walk in cooler.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed a large amount of litter, trash and debris around dumpsters.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice machine has some black build up needing cleaning.

7-201.11 Store toxic materials to avoid contamination. -P Observed employee mosquito spray stored above single service items on storage rack. CDI- Chemicals moved to chemical storage rack.

5-205.15 Maintain a plumbing system in good repair. 3 comp sink has a bad pipe leak needing repair. miss

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 peeling paint on walls in "kitchen" area.

6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at handsink in employee restroom. CDI - Restocked during the inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dark build up on walk in cooler door gasket. Clean.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed 2 personal drinks on the prep table by the ice machine.

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 single service bowls and gloves in the splash zone beside the hand sink. CDI - items were moved at least 12 inches away.

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

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 in contact with ice.

4-502.13 Single-use and single-service articles may not be reused. Observed facility washing metal containers that are intended for single service. CDI containers voluntarily discarded.

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 paint peeling on wall.

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 tomatoes cooling with a lid on in the walk in cooler. Tomatoes were 50F. CDI - lid was removed to facilitate cooling.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed buckets of sanitizer in containers labeled cleaners.

4-501.11 Maintain equipment in good repair. Repair peeling cabinets in front area.

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