TRULIANT MUSIC PAVILION #5

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed multiple insert containers to be stacked and stored as clean that still had date marking stickers on their exteriors. CDI - Stickers removed and containers to be W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed approx tray of cooked onion jam to be stored in the WIC at a temperature of 49F. PIC stated that they are prepared day of the event by their heard chef and distributed to the different stands. Once volunteers arrive they then begin to fill up working containers and the PIC stated the item was out of refrigeration for an extended period of time during that process. REPEAT. CDI - Plastic wrap removed to facilitate rapid cooling. PIC informed if product does not reach 41F within the next 2 hours it must be discarded. 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 .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed one cutting board to have heavy staining and scoring, rendering the cutting board no longer easily cleanable. CID - Cutting board voluntarily discarded.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed soiled thermometers stored as clean. CDI - Thermometer was cleaned with a probe wipe.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 57 degree pepperoni in one under counter cooler due to the cooler not being turned on. CDI - Pepperoni was placed on TPHC from the time it was removed from the walk-in cooler. Improvements made from previous inspection.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a bottle of insect repellant stored above spices and single-service items. CDI - Repellant was moved to a safe location.

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 several pans of taco meat attempting to cool with tight lids and stacked. CDI - Items were brought to the WIF to rapidly cool.

REPEAT 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 several employees preparing food while wearing jewelry on wrists and no 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 serving trays on several counters.

REPEAT 4-501.11 Maintain equipment in good repair. Observed a torn gasket on the bottom of the walk-in cooler door.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wipe face, wipe down counter and then begin to return to food prep. Observed food employee wash hands and not use a barrier to turn off faucet. -CDI- EHS intervened, educated food employee on when to wash and food employee washed hands. -0- 2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed food employee wash hands for less than 20 seconds. -CDI- EHS educated food employee on proper handwashing procedures and food employee properly rewashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed ice in handsink. Observed food employee use handsink to rinse thermometer. -CDI- EHS educated PIC on proper use of handsink and handsink was cleaned out. -0-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark buildup on ice machine shield. Increased and more thorough cleaning frequency recommended. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in WIC above 41F. Refer to temperature chart. Observed ambient air of unit at 38F. Per PIC, items were out for prep. -CDI- PIC voluntarily discarded items above 41F. -1.5- 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 .

3-501.19(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 cold items being held on TPHC with no start or end time. -CDI- PIC properly time stamped items. -1.5-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees with watches and bracelets. -0-

4-501.11 Maintain equipment in good repair. Observed large gap beneath WIC door. Fill gap to help ensure ambient air and temperatures of all TCS items are maintained at 41F or below. -0.5-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed black bean patties at 110F and sausages at 133F in hot cabinet. CDI-PIC placed items in oven to reheat to 165F. Hot cabinet was shown at 126F upon arrival. Ensure hot cabinet is set hot enough to hold above 135F at all times prior to temperature removal for TPHC. REPEAT. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal containers wet stacked in clean utensil shelf.

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 in WIC fan vents.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed Pico at temperatures above 41F. In prep unit. CDI. PIC used ice baths and time as well. Repeat ****improvement from last time. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed the presence of flies inside of the kitchen. Repeat

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 and ice stored directly on the floor in the WI. REPEAT

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 cover. Repeat

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf Observed a health policy signed by all employees missing the 6th reportable illness. CDI - EHS provided during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one prep cooler holding food from 46-50 degrees. CDI - All items were placed on TPHC for today until the unit can be repaired.

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

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 with a large amount of ice building up due to a leaking compressor.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 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 preparing food with jewelry and no hair restraints.

4-501.11 Maintain equipment in good repair. Observed a prep cooler not working properly and a leaking walk-in freezer compressor.

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 watches. Repeat. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees handling food not wearing hair restraints. Repeat.

4-501.11 Maintain equipment in good repair. Observed stand up reach in with doors that were tapped together.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed hot dogs, cheese HH at temperatures below 135F. CDI. PIC reheated. 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 .

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 cabbage and Pico held on time without a time stamp on them. CDI. PIC placed them on time.

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

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 water leaks on the floor.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored by customer food. CDI. PIC removed.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf Observed no employee health policy for stand. CDI- PIC sent EH policy

4-501.11 Maintain equipment in good repair. Observed broken freezer door.

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

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 vent above prep table in need of cleaning.

6-303.11 Provide required lighting intensity. Observed low lighting in the walk in cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety 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 . Observed salsa and green verde sauce sitting at room temp (67F). EHS explained these are TCS items and need to be kept on time. CDI-PIC added them to the TPHC procedures.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a sanitizer bottle sitting next to pretzels. The bottle was labeled sanitizer and the PIC was explaining they use it for water-EHS tested it and it was sanitizer. They said they will keep it on the bottom shelf from now on and they use it for sanitizer. CDI-PIC moved to bottom shelf.

2-402.11 Effectiveness-Hair Restraints - C Observed food handlers without hair restraints. Provide.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed cups stored directly on the counter with the lip portion exposed. Provide protection from contamination.

4-501.11 Maintain equipment in good repair. Observed 4 oven knobs missing on the oven. -REPEAT-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one soda nozzle with cobweb on the outside. CDI-PIC took off and cleaned.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed queso and liquid cheese below 135F in the steamwell. PIC said they should've have reheated it on the grill. CDI-PIC took back to grill and reheated it to 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes and lettuce above 41F in the prep unit. Items were double stacked and could not get air flow. Items were on TPHC and the WIC was in temp. The concern is keeping the unit working and it needs a tray to keep pans from being double stacked.

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

4-501.11 Maintain equipment in good repair. Observed 4 oven knobs missing on the oven. Prep unit 1 not holding well.

6-303.11 Intensity-Lighting - C Observed WIC with less than 50FC. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones and backpacks over customer goods.

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 the facility holding multiple items on TPHC but the procedure sheets were not filled out. Verification required 6/24/2018.

30302.12 Use approved method to taste foods by tasting away from patrons' items & other products to reduce possibility of contamination. P Observed tasting over containers of fries/tenders. CDI by educating.

6-501.11 Keep premises free of flies. Observed flies in facility & observed back door open.

4-901.11 (A) Air-dry equipment after cleaning/sanitizing. Observed tightly stacked, wet equipment.

4-601.11(C) Keep equipment clean to avoid build-up of grease, etc. Observed build-up on & around cooking equipment. Repeat

5-501.113(B)/.115 Keep all refuse in containers w/ tightly-fitted lids & remove all unnecessary items in the waste area. Observed improvement from the previous inspection, but still work needed to keep all trash in dumpsters/containers & need to remove unnecessary items. Repeat

6-305.11/6-501.111 Designate an area for employee items below/away from single service items. Observed items on top rack of storage above single service; suggest re-arranging racks to keep sincle service on top racks.

2-103.11 Ensure PIC has operational control over stand. Observed several risk factor violations during food prep.

6-301.11 Provide soap at hand sink. Observed no soap @ sink- dead batteries in automated dispenser. CDI: batteries replaced

3-302.11(A) Separate raw hamburger from ready-to-eat food. Observed raw burger on bread boxes in walkin. CDI: relocated burger.

3-501.16(A)(1) Maintain TCS food in hot hold at or above 135F. See chart for observations. CDI: all items placed on time control for this event.

3-501.16(A)(2) Maintain TCS food in cold hold at or below 45F (41F after 01/01/19). See chart for observations. CDI: All items placed on time control for this event.

3-501.13 Thaw food in refrigerator, or under cool, running water. Observed chicken tenders & hot dogs thawing in ambient temp. CDI: tenders discarded, dogs refrigerated.

2-402.11(A) Employees must use effective hair coverings (hat, net or visor, etc.).

3-304.15(B-D) Ensure contaminated gloves are changed prior to touching food. Observed Employee w/ gloves handle raw chicken tenders then handle r.t.e. burgers. CDI: Employee educated, washed hands, changed gloves & re-heated burgers to 165F.

4-501.11 Maintain equipment in good repair. Repair/abate all leaks in walk-in. Observed puddling in walk-in.

Cleaning needed for equipment and surfaces throughout.

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.

6-202.11 Replace missing light shields & cleaning needed for vents.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed a scoop in sanitizer water at 0 ppm at the 3 compartment sink. CDI - 200 ppm sanitizer was added to the sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed burgers and hot dogs holding below 135F. CDI - items were reheated to at least 165F; see temperature chart.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed lettuce, tomato and salsa holding above 45F. CDI - items were placed in the freezer to rapidly cool; see temperature chart.

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 lettuce cooling in the prep top on the cook line. CDI - lettuce taken to the freezer to cool. Observed lettuce cooling while covered with foil in the walk in cooler. CDI - foil was removed to facilitate cooling Observed salsa cooling on the counter. CDI - salsa was placed in an ice bath to cool.

Repeat violation 6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed 2 dead cockroaches on the floor by the walk in cooler door.

General comment 4-501.11 Maintain equipment in good repair. - Observed a large gap under the walk in cooler door.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - Observed several unshielded lights in the back hallway by the 3 compartment sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed pizza, corn dogs stored in warmer < 135F. CDI by reheat to 165F for 15 seonds.

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed food thermometer out of callibration by 8 degrees F. CDI by replacing thermometer with working thermometer.

6-501.111 Keep the premises free of insects, rodents, and other pests. observed 1 roach in kitchen.

5-403.12 Other Liquid Wastes and Rainwater - observed where rainwater, dirt, debris had entered into back kitchen area (warethrough back double doors from rain event 2 days prior. no storm drainage observed at door. landscaping around building is sloped toward back door. permit holder must provide an immediate temporary structure to divert rainwater from entering the food establishment. Inspector will return within 10 days to observe temporary water diversion structure.

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 water leaking from ceiling in dry storage room from AC unit. Repair leak. 6-202.19 Outdoor Walking and Driving Surfaces, Graded to Drain - See item #50 on inspection sheet.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels supplied to hand washing sink. CDI - Paper towels were supplied.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed the ice bin of the ice machine with mildew (REPEAT). CDI - the ice storage bin was cleaned and sanitized.

No Point Deduction - 7-201.11 Store toxic materials to avoid contamination. -P Observed several sanitizer spray bottles were stored on the prep counter. CDI - Spray bottles were moved to lower shelf away from food and clean equioment.

3-501.13 Use approved thawing methods. Observed several packaged of frozed sausages were thawing (floating)in a sink filled with water. CDI - The sausages were moved to the walk-in for proper cooling.

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 restraints. CDI - The employee put on a hair net.

4-501.11 Maintain equipment in good repair. Observed the shelves in the walk-in cooler were rusty (REPEAT).

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the gasket and interior door of the lower counter cooler with mildew and brown residue.

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

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 available. Only dial thermometers available. Return Visit (VR) required. REPEAT.

4-501.11 Maintain equipment in good repair. Observed shelving in walk in cooler to be rusty/corroded. Repair or Replace.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed several employee drinks stored over wrapped single service cups in dry storage.

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

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf No thin probe thermometer available to check temperatures of thin foods such as portabella mushrooms and lettuce. VR

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 several scoop handles stored down in ice.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked while wet.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed cups stored unwrapped beside open windows where customers place orders.

4-501.11 Maintain equipment in good repair. Observed items holding hot in cabinet with Sternos. PIC stated that the cabinet is not operating properly and is in need of repair. Observed fans in walk in cooler not operating. Ambient air temperature at 44F. CDI-fans repaired.

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 peeling paint on walls throughout.