TRUIST FIELD SMOKIES SAUSAGE SHACK

4-501.11 Maintain equipment in good repair. Observed prep unit, grill draws needing repair.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed provolone cheese, hot dogs, and smoked sausages in reach in cooler cold holding at temperatures between 46F and 47F. Ambient air temperature of reach in cooler was 50F. CDI - Items in reach in cooler were discarded and cooler was taken out of service. All other cold holding equipment was 41F or below -1.5 points- 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 prep unit and grill drawers in disrepair during inspection. Repair/replace. **REPEAT**

4-501.11 Maintain equipment in good repair. Observed ice machine down during inspection, with a sign posted of it not in use. PIC stated it went down yesterday and has a work order in to get it repaired. Repair. Observed pool of water on the floor, caused by a leak from one of the two soda fountains. CDI: Food employee mopped the floor, and PIC input work order to get soda machine repaired.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS items in Tall RIC holding above 41F. PIC stated items were placed in RIC 3 hours prior. CDI All items placed in WIF to rapidly cool. Will be put in prep top for service. VR required 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 containers of short ribs being held on TPHC on grill top with no time marked to indicate when the 4 hour period has elapsed. CDI: Employee marked items with time they were placed on TPHC. Improvement from last inspection, No points escalation.

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

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. Frame on door peeling away.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee dump an unknown substance from a bucket into far hand sink at front counter. CDI: Employee was educated by EHS that hand sinks may only be used for hand washing.

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 containers of sausages and Mac and cheese being held on TPHC on grill top with no time marked to indicate when the 4 hour period has elapsed. CDI: Employee marked items with time they were placed on TPHC.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unknown substance in bucket containing a wiping cloth. Staff was unsure of the substance. CDI: Employee dumped out bucket.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed quat sanitizer concentration of 500ppm in sanitizer buckets. - CDI - PIC diluted sanitizer with water. PIC stated vendor will be contacted to adjust concentration of sanitizer coming out of dispenser. PIC agreed to dilute sanitizer with water until repair completed.

4-501.11 Maintain equipment in good repair. Upright freezer is dripping condensate. Ensure opened food is not stored under condensate and repair. 0 pts.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored over queso packages. CDI, drink relocated.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. Observed paper towels not put in dispenser properly to allow access to disposable towels. CDI, disposable towels adjusted in dispenser to allow access to towels.

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

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food wearing a watch. CDI- employee removed watch and washed hands.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed a sanitizer bucket by the front counter with a reading of 0ppm of sanitizer solution. CDI- PIC refilled bucket with new sanitizer solution.

Observed crate containing employee drinks stored directly on soda syrup bag in the box. CDI- placed soda syrup on shelving 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.

Observed dust on big floor fan. Clean. 4-602.13 Nonfood Contact Surfaces - C

Observed dust build up on HVAC vents. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pre-wrapped hotdogs stored below135F under warming lights. Product fell over 70F within 20 min from being taken from reheating, being wrapped and then hot held.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket with wet cloth at 0ppm quat.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed plastic cups stored on floor.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purse stored on shelf where food warmer is.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed storage in hand washing sink in back kitchen area near three compartment sink area, front serving line and beer end of concession.Observed hand washing sink blocked by trash can in back kitchen area. Items removed from hand washing sink and trash can removed from infront of sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed items stored on clean end of drainboard which manager stated were cleaned and items were visibly soiled. Thoroughly clean food contact surfaces. Items removed from clean end of drainboard and was in the process of being rewashed at time of inspection. Thoroughly clean interior and door to ice machine.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed broken thermometer on exterior of low boy refrigeration unit under grill. Observed broken thin probe thermometer. Broken thermometer replaced in low boy refrigeration unit at time of inspection. A thin probe thermometer provided at time of inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats in back kitchen area near three compartment sink and hand washing sink. Have exterminator to address gnat issue.

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 in-use utensil stored in container of ice.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed utensil shelving above three compartment sink and "clean" end of drain board of three compartment sink soiled. Thoroughly clean utensil storage areas and keep clean at all times.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Store cases of single service articles off the floor. Observed case of single service articles on the floor.

4-501.14 Warewashing Equipment, Cleaning Frequency - C Observed three comaprtment sink and vats of sink visibly soiled. Observed grease build up in vats of sink.

4-602.13 Nonfood Contact Surfaces - C Clean base of refrigeration units and gaskets on refrigeration unit. Clean top of lid to cover ice bin on front line.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed light bulbs in storage room near cook line not shatter proof or shielded. Provide light shield with end caps over light fixtures or replace light bulbs with shatter proof light bulbs. Observed employee sun glasses, cell phone and purse stored on shelving throughout kitchen area. Store employee personal belonging in designated area.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed PIC not aware of employee health policy. CDI: PIC was informed of employee health policy.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor cleaning needed on deflector plate of ice machine and around the shoot. CDI: PIC was informed that cleaning is needed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bins of fried chips being stored on the floor by the wall. CDI: palate was placed under chips to raise them 6-inches off the floor.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer measure 100 ppm quat. CDI: PIC was informed on changing sanitizer more often. Sanitizer at three compartment sink was good.

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 handle of ice scoop laying on ice at soda station. CDI: handle was moved.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips present. CDI: establishment was provided with test strips.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed non-shatterproof bulbs over the hotdogs and fried chips.