TRULIANT MUSIC PAVILION VOLT BURGER

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 several missing TPHC items on the policy. CDI - Manager is going to correct TPHC policy to include every item on time.

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 employees preparing food while wearing jewelry and no hair restraints.

4-501.11 Maintain equipment in good repair. Observed one fryer not operating.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink not operating properly. CDI - Water valve had been shut off and was turned back on to allow for handwashing.

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 fries not on TPHC log. CDI - Fries were added to log with correct times.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed ants on candy boxes in food stand. Contact pest control for treatment. Boxes of candy were removed.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed hot water not working in the stand. Needs to be operable. Facility is taking all utensils to another stand to wash/rinse/sanitize. CDI - Hot water was fixed during inspection.

5-205.15 Maintain a plumbing system in good repair. Observed broken handle and leaking connections at mop sink.

5-202.12 Provide at least 100F water at handsinks. Observed water not exceeding 80F at hand sink after running several minutes. EHS verified hot water is present at facility. (-1)

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 TPHC written procedures not describing the items and their locations on TPHC accurately. EHS advises PIC to have procedures that include all foods on TPHC, their locations, labeling, and disposal method. CDI- Template form provided here: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english(-1.5)

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed two (2) unopened bottles of hand soap stored above non TCS sauces at storage racks. CDI - EHS lowered soap bottles to readily available storage.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed an employee handle raw burgers, clean the grill with a scrubber, then move to handle ready-to-eat foods without washing hands and changing gloves. CDI - EHS stopped employee and educated on proper hand washing. Employee washed hands and changed gloves.

6-301.14 Post a handwash sign at each handsink. Observed missing hand wash sign at the hand wash sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a reach-in cooler holding all foods at 45 degrees. CDI - All food, including those inside of the RIC are on 4-hour TPHC.

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed missing thermometer in the reach-in cooler. CDI - Thermometer was found and placed in the RIC.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed an employee preparing food with a watch and ornate ring.

4-501.11 Maintain equipment in good repair. Observed a chest freezer with a torn gasket.

6-201.16 (B) In areas that are not used for dry storage, concrete blocks, porous blocks, or bricks used for indoor wall construction shall be sealed, smooth, nonabsorbent, and easily cleanable. Floors are absorbent and holding standing water

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese in reach in at 53F. CDI - Cheese was placed on TPHC. 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 .

5-205.15 Maintain a plumbing system in good repair. Observed leak at mop sink needs repair.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed oil bottle without a label.

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

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed a dial thermometer on site. First one wasn't working, second one was inefficient. CDI-PIC provided third thermometer and it was calibrated correctly but slow.

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use cups on the floor in the dry goods. Sidenote-power outage at the end of inspectionl, due to transformer blown. Stand will use emergency procedures in place for cold holding foods. Make sure food does not exceed 70F for 6hr time hold. All fresh foods will come from other functioning stand location. TPHC is already implemented. All foods on TPHC will be discarded when concert is finished. Concert will not exceed more than the allowed TPHC time.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed worker assembling chicken sandwiches handling the foods with bare hands. CDI- Employee corrected, voluntarily disposed of handled sandwiches, washed hands and put on gloves.

3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P Observed moldy tomatoes stored in fridge, worker said they were leftover since last event. CDI- Tomatoes voluntarily disposed of.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken sandwiches in hot box at 122 degrees. CDI- Sandwiches time marked for time of prep using TPHC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed fridge unit not holding TCS foods at 41: pimento cheese 45, shredded cheese 45. Internal thermometer was reading 47, fridge took abnormally long time to recover and never chilled below 43. CDI- All TCS foods removed from this fridge at placed in working fridge. Have fridge serviced as needed. Observed lettuce at 60 degrees and tomatoes at 50 degrees on improper ice bath. CDI- Ice added on top of food to chill them to 41. Facility has the option of using TPHC for these items.

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 Chicken sandwiches not properly hot held were not time marked per TPHC procedure.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Main cook not wearing a hat or hair net.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored over food in cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed queso, cabbage and pimento cheese stored above 45F. Employee stated items are kept out during rushes. EHS suggested using TPHC. Employee stated items were left out less than 4 hours. CDI-put into cooler uncovered and product began to cool and meet correct parameters.

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 from one hour ago in cooler that is used often, in plastic container and covered. CDI-tomatoes uncovered and put into cooler that does not get used often and began cooling with correct parameters. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a large amount of flies.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed floating food debris in sanitizing compartment of 3 comp sink.

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.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dishes stored as clean with greasy residue and some food particles left on them. CDI- Items rewashed. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 3 comp sink was not set up properly for wash, rinse, and sanitizing, no sanitizer was at 3rd compartment. CDI- 3 comp sink set up properly with proper strength sanitizer.

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 deep and covered pans of deli turkey cooling in fridge unit after recent sandwich prep at 53 degrees. CDI- Reviewed proper cooling methods with PIC, pans separated into shallow and vented pans to quickly cool after prep. GENERAL COMMENT: Observed raw meat prep and vegetable prep (corn) at this food stand but no prep sink available. Recommend adding a prep sink to separate types of foods in prep. Be sure 3 comp sink is being properly washed and sanitized before and after washing dishes, food prep and after raw food prep before RTE foods are prepped.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage on food prep table. CDI- removed

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P ObservedPIC working with food with no hand soap available, PIC began work by washing hands with sanitizer no soap because soap dispenser non-perational. CDI- hands washed

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand soap dispenser non-operational. CDI- replaced and working

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed deli slicer to have excessive food debris. CDI- removed to clean REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sliced deli meat, cheese and cut leafy greens on ice bath and yogurt, sour cream and shredded cheese in stand up refrigerator above 50 F. CDI- placed on TPHC and yogurt, sour cream and shredded cheese discarded(unsure how long out of temp due to failing equipment)

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 pimento cheese made yesterday with no date or time marked. CDI- date marked

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths with active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked peachesand sour cream sauces cooling in closed plastic containers in stand up refrigeration unit at 88-91F. CDI- removed to shallow metal pans to a walk in cooler

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

3-307.11 Protect food from contamination sources not specifically noted by code. Observed flies on head of cabbage. CDI- removed to re-wash

4-501.11 Maintain equipment in good repair. Observed one upright reach in refrigerator ambient temp , cold holding at 53 F. VR

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed multiple pieces of equipment throughout kitchen with excessive debris accumulation, especially on and around handles.

Observed cutting board collecting residue stored as clean. CDI - sent do dirty dish area. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P

Observed pork fat in lexan container on stove top at 92 degrees. CDI - reheated to 170. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P

Observed cream cheese at 56 degrees. CDI - moved to 2 door cooler. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed pork dry rub not labeled. 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.

Observed sanitizer bucket on the floor. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor.

Observed dust collecting on ceiling. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

2-301.14 Wash hands after activities that contaminate them.-P Employee was continually touching her face throughout inspection and proceeded to don gloves and handle bread without washing hands. CDI- Instructed employee to wash hands after touching face.

6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at handwashing sink. CDI- Soap provided.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 3 pans of chicken in hot holding box that were holding below 135F. CDI- PIC stated chicken had been in hot box since about 2PM. Chicken was voluntarily discarded.

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed cole slaw with no date mark. PIC knew date of prep and labeled as such. 3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed chicken in fridge with a date of 7/15/16. CDI- PIC changed date to 8/15.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer bottled not labeled. CDI- Bottle labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed tomatos, lettuce, pico, and cheese all holding above temps. in an ice bath (see chart). PIC stated all items were prepped about an hour ago. CDI- All items were placed in a larger ice bath, submerged, and placed in cooler to rapidly cool.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Personal drink stored on prep table. CDI- Drink moved to low shelf area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed product out of temperature in the ice bath that is used to cold hold the product. CDI - provided TIME TPHC papers for the products and set up a TIME log for the product going out time and discard time.

4-302.14 Provide a test kit that accurately measures concentrations of sanitizing solutions- Pf Observed quat test strips expired for the facility. Advised to get up to date quat test strips. VR

5-205.15(B) Maintain a plumbing system in good repair. Observed the piping to the 3 compartment sink dripping. Work order is in to fix the pipe.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sliced tomatoes, leaf lettuce, pimiento cheese, cheese, cabbage, pico de gallo stored in ice bath > 45F. (<1hrPIC) CDI- marked for time. Foods will be held on time hold procedure (TPHC) and discarded within 4 hours. Provided PIC documentation for TPHC.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 2 flies in kitchen. Take measures to eliminate flies.

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. Replace storage crates in walk-in with shelving that is durable and may be adjusted to house articles 12 inches above the floor.

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 observed on chemical dispensing equipment at 3 compartment sink. Install. VR- REHS will verify compliance within 10 days.