TRUIST FIELD RIGHT FIELD GARAGE CONCESSIONS

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed ice for patrons drinks uncovered. CDI- PIC provided food grade paper as cover.

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 . Cut tomatoes in sandwich cooler measured 45-51F. TCS foods in cold holding shall measure 41F or less. CDI - Tomatoes placed on TPHC sheet. Establishment needs to update TPHC procedures if cut tomatoes will be placed on TPHC for future.

4-501.11 Maintain equipment in good repair. Standing water in bottom of sandwich cooler. Repair cooler.

4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf No sanitizer at 3-compartment sink at start of inspection. CDI - Employee went to commissary and got container of sanitizer to connect to 3-compartment sink. 0 pts.

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. P. Observed no written procedures for the cleanup of vomiting and diarrheal events. CDI: educated and provided the PIC with template plan to implement.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink by beer area blocked by trash can. CDI: trash can moved.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket with quat sanitizer too strong > 400ppm. CDI: sanitizer was diluted to proper concentration.

2-301.14 When to Wash - P. Observed three employees report to work and begin set up duties including handling single service cups and beer with no hand washing. Employee noted that they had just left the restroom and had washed hands in the restroom. EHS explained that hands must be washed when entering the food area even after washing in the restroom. Observed one employee consuming personal beverage then continuing to handle single service items and beer with no hand washing. CDI - EHS directed employees to wash hands. Hands washed. 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. Observed employee scrub hands for less than 5 seconds before rinsing and drying. CDI - EHS directed employees to posted hand washing procedures which include 15 seconds of scrubbing before rinsing and drying. Hands re-washed and EHS observed hands scrubbed for proper time.

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 slaw with no time marking placed on container or on TPHC logs at commissary. EHS took temperature of slaw as PIC unable to locate TPHC procedures for cold food holding and was under the impression that they could place slaw into coolers and time mark once removed from cold holding later. Slaw observed to be delivered from commissary at 51f. Slaw transported in cardboard boxes with no temperature control. CDI - slaw discarded. At end of inspection EHS located TPHC for slaw which noted that slaw must be time marked at commissary prior to transport. REPEAT

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed employees removing single service cups from protective sleeve and stack on top of keg cooler/front countertop at customer service plane. No protective shielding present on the countertop to protect the cups from contamination. If stacking single service cups on the front counter, keep them in the protective sleeve or place into dispenser to prevent contamination.

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 Log book for TPHC times were not on site, they were at other concession stands. Have two separate log sheets for each stand. CDI - Log sheet obtained.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No Quat strips on site. CDI Obtained

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed nacho cheese pulled from dispenser and put into condiment cups and held in pretzel cabinet were at 116-133F. Nacho cheese directly from nacho cheese dispenser was 137F. Need to either hold nacho cheese in condiment cups at 135F or above, get it directly from nacho cheese dispenser, or put nacho cheese on time approved procedure. CDI by discarding out of temperature cheese; cheese will be pulled directly pulled from dispenser.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups with some plastic sleeves pulled down below lip contact surface of top cup. Keep mouth contact surfaces protected from sources or contamination and handling. CDI by pulling sleeves of all stacks of cups up to cover cup stacks.

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: Observed employee leave the restroom, and go back to work without washing hands. When employee was corrected and directed to wash hands, employee recontaminated hands at faucets. CDI- employee re-washed hands correctly after correction from PIC, and discussion with EHS.

6-301.14 Handwashing Signage - C: Observed no hand washing signs in restrooms used by employees. CDI- signs provided by EHS.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Carton of personal chocolate milk found in retail refrigerator on upper shelf.

Observed sliced deli meat in (2) large container stored in two door up-right refrigeration unit in back kitchen area 58F. Deli meat placed on sheet pans and placed in walk-in cooler to quickly cool. Observed tomatoes, lettuce, cheese, 57-62F in top section of prep line refrigeration unit. Keep empty containers in top section of prep line refrigeration unit to try to hold cold temperature within unit. Items placed in walk-in cooler to quickly cool 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed prepared sandwiches made at prep line refrigeration unit 52F-54F. Prep line refeigeration unit is not approved to cool prepared sandwiches made at ambient air temperature/ outside temperature. Any sandwiches made at prep line unit shall be placed in two door refrigeration unit in back kitchen area, walk-in cooler to drop food products back down to 45F and below before placing back into prep line refrigeration unit. Or Establishment may apply and use TPHC for prep sandwiches. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf

Observed cases of single service articles stored on the floor under shelving in back kitchen area. Store cases of single service articles off the floor. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.

Observed bag of ice stored in hand washing sink. Do not block or obstruct hand washing sink. Hand washing sinks shall be aceesible at all times. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf

Observed sandwiches that were pre made on site at flip top unit, wrappped and stored in base of flip top rerigeration unit. Sandwiches in base of unit just made ranged from 49F-53F. Do not use flip top or reach-in unit for cooling purposes. Flip top and small refigeration unit shall be used just for cold holding. Sandwiches placed in walk-in cooler on opened shelving to correct temperature violation. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf

Observed bag of ice stored in hand washing sink. Bag of ice discarded at time of inspection. Observed uncovered containers of food products stored in two door up-right refigeration unit. Observed opened bag of dry food products in back storage area. Observed trays of chips sitting directly on top of one another. 3-307.11 Protect food from contamination sources not specifically noted by code.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee move straight for handling money to donning gloves. CDI: Employee directed to wash hands before donning gloves.

3-202.11 Temperature - P,PF Observed sandwiches from Blackfinn were delivered above 45F. Sandwiches were prepared at 3pm and brought over to BB&T with no temperature control measure (ex: cooler, cambro)

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all "Subway" items cold holding above 45F in prep cooler. CDI: Items permanently placed on TPHC as facility stated that all items are discarded after each game anyway. REPEAT VIOLATION

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF 2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Observed 2 of the 3 concept managers to be unclear and report in accurate info regarding employee health policy requirements CDI Left poster copies with the PIC of Knights to further educate the contract employees with PICs. Educated the Knights employee in this concession area.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored between chips and single service items. CDI- Moved the personal drink away from food and utensils that can be contaminated.

3-201.11 Use food from approved sources only. -P Observed food concept from Whiskey River is prepared in a kitchen which is not a permitted facility. CDI- All food was discarded. Further follow up is required as the letter prepared is not accurate.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed sandwich maker for Whiskey River open the hot box with a gloved hand and then use the same glove to open the bread up to place the ingredients. CDI- Have the cashier staff open the door so you don't contaminate the glove used as a barrier to the ready to eat bread.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dried food debris on utensils stored as clean. CDI- Rewash the utensils

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed Whiskey River cooked onions in hot cabinet at 130F and cooked peppers at 123F CDI- discarded Observed hotdogs from QCQ at 134F. CDI- suggested time as a public health control to QCQ for baked potatoes and hotdogs in the warming cabinet that is being worked out of or getting more steam well equipment to hold these foods.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed Subway cheese at 47F, tomatoes at 48F CDI- reversed the stacks in the pan and turned the cooler down.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed 2 spray bottles of sanitizer at greater than 400ppm Quat. CDI- Bottles emptied and replaced with diluted sanitizer from the 3 compartment sink.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed all the single use cups without protective sleeves or containers. keep the sleeves on and pull down as the cups are used.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF 2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P 2-201.11(E) Ensure food employees report illnesses, symptoms and exposure. -PF Ensure all staff, food service workers volunteers included understand employee health policy. (VR)

3-201.11 Use food from approved sources only. -P Food must be obtained from approved sources. Observed food concept from Whiskey River which is not a permitted facility. (VR)

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sandwich wrap at 52F; 54F. CDI-discarded.