BOJANGLES COLISEUM COMMISSARY

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed trash can stored in front of handsink. -CDI- PIC relocated items. **REPEAT** -1-

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. **REPEAT**-3- 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 pizzas stored on speed rack at ambient air at 62F. PIC stated that items were to be pushed back into WIC for use later. Ensure that items are not left out of temperature control for extended amounts of time when not in use. -CDI- PIC moved items to WIC to cool back down. -0- 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 no time stamp on items being held on time. -CDI- PIC properly placed time stamps on items. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pizza sauce stored in crate on floor in dry storage area. -CDI- PIC relocated items. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee engaging in food prep with wrist watch. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee engaging in food prep with no protective head covering. -0-

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture./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 floors in need of repair near 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 food splash on walls near pizza oven. Increased and more thorough cleaning frequency recommended. -0-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed rolling cart of beer being stored in front of hand sink. CDI: cart was relocated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple metal pans and plastic pans soiled while stored as clean. CDI: Items were placed to be rewashed. 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 .

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 damage ceiling tiles, pulling down from ceiling slot at entrance to commissary, above popcorn stand. Repair/replace needed. Keep all in good repair.- 0.5 pts-

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal pans, plastic pans and pizza cutter soiled while being stored as clean. CDI: Items were placed to be rewashed. 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 .

3-501.15 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 pizza sauce cooling at a rate of 0F/min inside prep unit and in plastic container covered with a lid. CDI: PIC placed pizza sauce in walk in cooler and removed lid. 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 .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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. Observed soiled stack of metal pans stored on shelving as cleaned. CDI- Items removed to be washed, rinsed and sanitized at the time of inspection. -0 pts-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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. -Observed cases mozzarella cheese, slice cheese, sour cream in WIC holding temperature above 41F, CDI- PIC volunteers to discard items at the time of inspection. Observed cut lettuce and hot dogs holing temperature above 41F. The items was delivered within 4 hour prior to the inspection, CDI- PIC put items in WIF to quickly chill. -1.5 pts-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed pizza sauce dated 1/22. Food staff stated that item was opened today for sure, the event starts today for the week, nothing left over at the end of the last week. CDI- EHS, PIC, food staff discussed and correct date posted. -1.5 pts-

4-501.11 Maintain equipment in good repair.- Observed no light in the WIF. Light switch was broken. PIC stated the work order has been placed for repair. -0.5 pts-

6-301.14 Post a handwash sign at each handsink. - Observed handsink near ice machine to be lacking required signage. - CDI - EHS provided PIC with required signage. PIC posted signage.

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 hot water at three compartment sink peak at 104F and decrease to below 100F. Detergent manufacturer label does not indicate a required water temperature. Increase water temperature to maintain a minimum of 110F. - VR - Verification required within 10 days.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Bottles of chemicals where not labeled. CDI - PIC labeled containers. 0 pts.

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 Container of pepperoni and container of pizza sauce measured 55F and 60F in reach-in cooler. Containers were put in cooler after preparing large amount of pizzas. Place TCS foods that need to cool down in the walk-in cooler or freezer to facilitate rapid cooling. CDI - Pepperoni and pizza sauce moved to walk-in cooler to continue cooling. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Peeling floors in prep area. Repair floors so that they are smooth and easily cleanable. REPEAT

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand wash sink. CDI, paper towels provided. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed soiled wet cloths stored in hand sink basin. Employee states cloth were used to clean hand sink. CDI, items removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 . Observed soiled knives and metal containers stored as clean. CDI, items removed for Washed/Rinse/Sanitize.

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 grease build up on ceilings and floors at corner near popcorn machine. Need cleaning. Repeat: 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 floors throughout commissary and peeling baseboard near walk in cooler. Need repaired.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed old employee health policy posted. EHS updated policy during inspection. Updated policy emailed to PIC. - 0 -

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written vomit and diarrheal plan present in facility. CDI - EHS provided PIC with vomit and diarrheal plan via email. - REPEAT - 0.5 -

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed container of drinks stored on floor in dry storage. Pick up as to prevent contamination. - 0 -

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees entering kitchen without donning hair restraints. PIC directed employees to put on hair nets, but employees ignored instruction. - 0 -

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 off of floor in various places. Both walk in cooler floors almost completely uncovered. - REPEAT - 1 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored above food items in walk in cooler 2. CDI - Items moved to bottom shelf. - 0.5 -

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures. CDI, EHS educated PIC.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at hand sink. CDI, soap provided. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink. CDI, paper towels provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled utensils stored as clean. CDI, items removed for Wash/Rinse/Sanitize.

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. Verification required.

Repeat: 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 floors. Need repaired.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towels missing at one handsink. CDI. Obtained. 6-301.11 Provide soap for handwashing at each handsink. -Pf Soap out at front handsink. CDI. Obtained.

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 missing drain cover in floor. Observed floor peeling throughout kitchen area. Repeat violation.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple conatiners with sticker residue and food residue. CDI - All removed for re-wash.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pizza, pepperjack cheese, and coleslaw holding 52F and above in walk in cooler. Ambient temperature of walk in cooler reading 43F. CDI - Maintenance was able to clean coils and get ambient temperature down to 41F. Carts were taken to walk in freezer to cool rapidly without plastic covers.

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 missing drain cover in floor. Observed floor peeling throughout kitchen area.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee refilling sanitizer bucket and them immediately put on clean gloves without hand washing in between. CDI-Explained that more hand washing is needed. *More training is needed on when to hand wash.

3-501.13 Use approved thawing methods. Observed chili and hot dogs thawing in the hot hold unit. CDI-The items were moved to the 3-compartment sink to thaw under cold, running water.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed equipment stacked wet on the clean equipment rack. Ensure pans are fully air dried prior to stacking.

4-501.11 Maintain equipment in good repair. Observed damaged door to the walk in freezer. Have repaired. *Gaskets have been repaired from last inspection, not a repeat violation.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee purse and a cell phone stored along with facility items. CDI-Both items were removed.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed package of moldy cheese in walk in cooler. CDI discarded.

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed hotdogs and chilli not properly reheated due to inadequate equipment. CDI reheated to proper temperature .

4-501.11 Maintain equipment in good repair. Observed gaskets on prep unit in need of replacement.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser at handwash not working . Paper towels on rack above sink. -0 points-

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed pork , chilli, and brats being reheated using slow rise in hot holding cabinet . All of these products exceeded the two hour limit for reheating. CDI all products discarded.

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 sauce and chilli opened without date labeling . CDI labeled product. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cheese held greater than 7 days . CDI discarded .

4-501.11 Maintain equipment in good repair. Observed gaskets on reach in and prep unit in need of replacement.

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed mac and cheese in hot box at 100F. CDI - PIC reheated mac and cheese in steamer and made sure all employees placed mac and cheese in steamer to properly heat. -1.5-

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 cooling hot dogs on speed rack with palstic bag over whole rack and lids in place at 51F. CDI - PIC removed bag and vented lids. -.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pans on drying shelf. REPEAT -.5-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed fry boxes and other paper products stored on the floor in the dry storage room. -0-

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- EHS Observed an employee use their bare hand to turn the faucet off. This action recontaminates ones hands. CDI- After instructions were given on how to wash EHS observed proper hand washing. 2-301.14 Wash hands after activities that contaminate them. 2-301.14 Wash hands before donning gloves and between gloves uses. -P- Observed an employee handling soiled equipment and trash with gloved hands. The employee changed gloves without a hand wash and attempted to prepare RTE foods. CDI- Before cross contamination occurred EHS educated the employee on when to wash. After instruction EHS observed proper hand washing. 2-301.15 Only wash hands in handwashing sink. -PF- Observed an employee wash/rinse hands in the wash vat of the three comp sink. CDI- Education was provided to the employee on where to wash hands. After instruction was given EHS observed proper hand washing.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed food debris in the hadsink. Ensure handsinks are only being used for handwashing. CDI- After instruction the PIC was able to clean sink out and re-educated employees.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- Observed pepperoni at 60F in a non functional make top unit. CDI- PIC was able to cool the item down in a reach in unit.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.- Observed several wet stack pans on a clean rack.

4-501.11 Maintain equipment in good repair.- REPEAT- Observed a non-functional make top unit.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.- Observed employee items being stored on a prep table and on a dry storage rack.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed sanitizer at 0ppm QUAT in 3 comp sink. EHS observed empty container. CDI- PIC changed out sanitizer container and brought sanitizer concentration up to 200ppm QUAT. Employees re-washed all pans.

6-202.15 Protect outer openings of establishment from insect or rodent entry.- Observed back door being propped open during the inspection. 6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed house flies and fruit flies throughout facility.

0U4-501.11 Maintain equipment in good repair. - Observed several split gaskets on cold holding equipment.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT- Observed black build up on the gasket of the ice machine. Also observed some food debris build up on cold holding equipment and grease build up on the handles of the equipment.

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 some loose and detached baseboards throughout the kitchen.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed front handsink with recycleable box in the basin and rear handsink with dirt in the basin. CDI - PIC cleaned and cleared handsinks. -1-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed nacho cheese at 119F hot holding in the hot box. CDI - PIC reheated to over 165F. -1.5-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy buildup on the gasket of the ice machine. Clean. -.5-

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed saurkraut reheating in heat cabinet set to 150 and this was the second time this product was reheated. Temp needs to be 165F for the food. -1.5-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed handsink without hand drying device or paper towels. -1- 6-301.14 Post a handwash sign at each handsink. Observed handsink without handwashing sign. CDI - PIC given signs today.

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

5-205.15 Maintain a plumbing system in good repair. Observed leak under 3-comp sink. Repair. -0-