TRULIANT MUSIC PAVILION #6

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed approx 20 hot dogs to be stored in the front counter hot holding boxes at temperatures of 115-125F. PIC stated the they were removed from the rollers at 170F approx 20 mins earlier. PIC stated they were unsure of if they usually hold the items on TPHC or not as they were filling in for the usual PIC and this was their first time assisting at the venue. CDI - Temporary TPHC time stamps placed onto the hot box. 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 .

4-501.11 Maintain equipment in good repair. - Observed the lid to the left ice machine to be falling apart with the insulation beginning to be exposed.

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 TPHC times not marked for corn and salsa. Needs to be marked from TPHC. CDI - Times were added to TPHC log.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dishpit 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark buildup around ice shield in one of the ice machines. Increased and more thorough cleaning frequency recommended. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed chicken tinga in steam cabinet at 99F. -CDI- PIC voluntarily discarded items. **REPEAT** -3- 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 wet stacking with dishes stored as clean. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sink and surface sanitizer in 3 compartment sink dispensing at 848 ppm. CDI-PIC diluted sanitizer with cold water to reach 700 ppm. PIC stated that ecolab will be contacted to readjust dispensing system. Facility had recently switched to sink and surface from quat throughout facility. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed barbacoa and hot dogs below 135F. CDI-PIC set foods to stand 5 to be reheated to 165F. Ensure hot cabinets are set high enough to hold at 135F and above. 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) (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 sour cream and pico that was removed from cold holding that was above 41F from reach in cooler (see temp chart). CDI-PIC to discard items with initial time set for items (9:30 pm) and items are set into ice bath and did not reach above 70F. Ensure all items are 41F and below when removed from temperature control.

4-501.11 Maintain equipment in good repair. Observed ice machine shield that was separating from lid.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . OBSERVED no thin prob thermometer to measure food temp. CDI. PIC ordered one.

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

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 health policy and managers were unable to name the 6 reportable illnesses or symptoms. CDI - EHS provided them with a new health policy.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drinks stored above single-service gloves.

4-501.11 Maintain equipment in good repair. Observed a broken lid on one ice machine and two broken doors of a reach-in cooler.

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 facility using TPHC on the following items that did not place cheese, sour cream, and guacamole with tomatoes on TPHC chart. CDI items added. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed all food employees that were not wearing a hair restraint while preparing foods.

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

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed utensils washed in 101F wash water. CDI drained and refilled.

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. 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 jewelry while working with food.

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 floors and light covers.

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 no time stamp for items on time. CDI- Time stamp placed in the items

4-502.11(B) Provide accurately calibrated thermometers. Pf. For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI Observed no thermometer for facility.

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 a food employee wash hands and then turn off faucet with bare hands. CDI-EHS intervened and employee rewashed hands and turned off the faucet with paper towels.

4-501.11 Maintain equipment in good repair. Observed ice machine lid cracked.

2-402.11 Effectiveness-Hair Restraints - C Observed food handlers not wearing hair restraints.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed ice machine door damaged and splitting, observed screw at the ice chute rusting. Repair.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels near the handsink, there was some around the wall, within 50ft. CDI-PIC provided paper towels in a metal container to keep them from getting wet.

4-501.11 Maintain equipment in good repair. Ice machine lid is separating and is exposing the Styrofoam inside.

6-202.11 Light Bulbs, Protective Shielding - C Observed 3 lights with no shields, bulbs do not appear to have protective bulb case.

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.

7-201.11 Store toxic materials to avoid contamination. -P - Observed 2 bottles of all purpose cleaner stored above metal pans. CDI - bottles were removed.

General comment 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - Observed 3 unshielded lights in the back hallway. Shield lights or replace with shatterproof bulbs.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed salsa holding at 62F on ice. CDI - more ice was added to cool the item down; see temperature chart.

4-501.11 Maintain equipment in good repair. - Outside walk in cooler and freezer are flooded and around the units are flooded. Items in the units are bottled drinks and alcohol.

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.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed a trash can blocking the hand sink. CDI - can was removed.

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

6-301.11 Provide soap for hand washing at each hand sink. -Pf - Observed no soap at the hand sink on the serving line. CDI - the dispenser was re-attached to the 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 hot dogs cooling while tightly sealed in a ziploc bag in the reach in cooler.CDI - bag was opened to facilitate cooling.

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

General comment 4-501.11 Maintain equipment in good repair. - Observed a broken lid on the ice machine. Observed the door on the freezer out back not properly sealing and the inside freezing up.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. observed build-up inside ice machine around ice chute.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed cole slaw in ice bath with insufficient amount of ice. cole slaw on top of pan was > 45F. CDI by rearranging ice bath to have ice up to top edge of pan. observed cole slaw at 45F throughout product prior to departure.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed 3 unsheilded light fixtures, one above 3 compartment sink.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink on prep table were she was preping food.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a drink bin full of drinks and ice was blocking the use of the hand washing sink. CDI- the drink bin was moved.

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

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed handsoap at handsink but not usable, hand soap needed to be put in dispenser to work properly. Food employees/volunteers were working without handsoap at sink and were instructed to stop food handling until handsoap could be properly provided. CDI- Maintenance was called to open dispenser to place handsoap inside.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up in both ice machines. 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. Dial thermometers only available. Return Visit (VR) required.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed a piece of sticker in ice used for customer drinks. CDI-ice removed.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed ants crawling on hand sink and close to three compartment sink.

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 hair restraints.

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