TRULIANT MUSIC PAVILION #4

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed corn and salsa not on TPHC log. CDI - Items were added to TPHC logs.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed one food employee wash their hands after exiting from the WIC and did not use a barrier to turn off the faucet. CDI - EHS intervened and PIC explained proper handwashing procedures. Employee rewashed hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed a tray of approx. 20 hot dogs that was in the hotbox at temperatures of 101-109F. PIC stated that when the hot dogs are in the hotbox they are hot held and then time stamped for TPHC once removed. Observed hotbox thermometer reading at 130F and setting was on 3 of 10. EHS informed the PIC that if they are going to utilize the hotbox for proper hot holding they must turn the temperature up. PIC stated that the hot dogs were made at 6:15pm. CDI - Hot dogs added to TPHC log with discard times of 10:15pm. 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 .

3-501.16(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 48-52F. 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 the racks in the WIC to have a build up of rust.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice in handwashing sink upon arrival. CDI-PIC removed ice.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor brown staining on back wall inside ice machine.

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 minor dust build up inside WIC fan vents.

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. Observed written procedures for hot and cold TCS foods on one Tphcform labeled to start upon cooking completion 10 days For updated correct TPC TPHC procedure template may be found at: www.mecknc.gov/foodsafety

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle with Greene solution unlabeled. PIC stated it was peroxide not for sanitizing food contact surfaces CDI labeled.

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 scoop stored on top of a soiled ice machine

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 cheese on TPHC not marked on TPHC log template. CDI, cheese was reheated to 165F and properly marked in TPHC log book.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handsink being used to fill bottles dumped into daiquiri mix. CDI - PIC was informed handsink is only to be used for handwashing and bottle was removed from handsink and prep sink was used to continue process.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead insects and webs on either side of building.

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. Observe orange residue on drainboard of 3 comp sink. Needs cleaning.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed old utensils and equipment stored in food stand that is not used and unnecessary for operation. Equipment and utensils are building up rust and debris. Needs removal

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing wrist jewelry while working with food. 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 unisex restroom without cover on the bin. Needs to be covered.

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.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks and salad stored in walk in cooler stored above facility food.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed handsink blocked by boxes. CDI, boxes were removed from in front of handsink.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up inside of ice machine.

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

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 on site for TPHC. Verification Return Required.

6-302.11 Supply toilet tissue at each toilet. Observed no toilet paper within employee restroom.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on prep table with pretzel ingredients.

7-102.11 Common Name-Working Containers - PF Observed a bucket of sanitizer labeled as soap. CDI-taken out of service.

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.

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.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed hot dogs holding at 104F. CDI - hot dogs reheated to at least 165F; see temp. chart.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - Observed a box of cups stored on the floor. CDI - box was placed on a shelf.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Boxes of hot dogs and buns on floor in walk in cooler. CDI - Relocated on shelves.

4-501.11 Maintain equipment in good repair. Wire shelves with rust. Replace as needed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed black build up in the chute of the ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed salsa at 49F in the walk in cooler. CDI - PIC voluntarily discarded the container.

General comment 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed a spray bottle of water unlabeled.

General comment 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee purses and sunglasses on the counters.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels provided at handsink. CDI papertowels added.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips provided. CDI test strips provided.

6-302.11 Supply toilet tissue at each toilet. Observed no toilet paper provided in restroom. CDI toilet paper provided.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed unnecessary equipment stored in facility; pretzel warmer, streamer, hot holding unit, cheese sauce warmer.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed black build up in the top of the ice machine.

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 cut tomatoes cooling covered with a lid. Tomatoes were 47F. CDI - lid was removed to facilitate cooling.

3-501.13 Use approved thawing methods. - Observed a bag of chili thawing in hot standing water. CDI - explained proper thawing methods. Chili was placed under cold running water.

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 the handle of the ice sccop down in the ice. CDI - sccop was moved to the proper location.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks and personal items stored on the pretzel and nacho prep table. CDI by moving all personal items to another location away from any customer products.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Properly wash, rinse and sanitize all utensils and equipment in that order. Observed one vat being used to wash and sanitize, with rinsing in another vat in the 3 comp sink. CDI by proper wash, rinse and sanitize set up. Advised to contact sanitizing service company to provide a longer hose to reach the sanitize vat. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed stickers left on the ice scoops stored for use in front ice bins. CDI by removing stickers and re-wash, rinsing and sanitizing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chili and a black bean vegetable mixture in the hot holding cabinet below 135F. CDI by removing to rapidly reheat to 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed in house made pico stored on the prep table at 51F. CDI by moving onto ice to properly cool down.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle with cleaner labeled santiizer. CDI by voluntary disposal.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of bread stored on the floor near the leaking 3 comp sink. CDI by moving to a clean, dry location off the floor (no signs of direct contamination).

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 handle stored down on ice.

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 directly on the floor. Observed single service cups near the front windows at the registers left unprotected. Advised to store in plastic sleeves.

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

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