TRUIST FIELD LEFT FIELD SHOW CONCESSIONS

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed lettuce dated with a tomato label for 9/8. CDI- Discarded. 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 .

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 food logged for TPHC. CDI- Items not in temp pulled. Items in temp logged. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in sani too low. CDI- Re-made.

4-501.11 Maintain equipment in good repair. Observed rusted shelving under prep tables.

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 onions, chili and cheese with no time stamp. CDI- Items were held hot above 135F and were time stamped.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed roach in walk in cooler. CDI- DIscarded.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink in disrepair during inspection with an “out of order” sign posted. Repair. 10-day VR Required.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer dispenser putting put sanitizer below 150ppm of quat. Employees are getting sanitizer from the dispenser at Smokies Sausages until it is repaired. PIC stated that employee have a radio they can use to request more sanitizer. 3-day VR Required. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheese in grill drawers holding above 41F. See temp chart. Drawer was slightly open. CDI- Cheese was placed in walk in cooler to rapidly cool. Ambient temperature of unit was 40F. 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 broken prep table across from fryers. Repair/replace.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf. Observed (2) plastic food container lids stored on top of hand washing sink next to the 3-compartment sink. CDI - Lids removed to 3-compartment sink. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed sanitizer dispenser pulling < 150 PPM quaternary solution. PIC made workorder for repairs. Staff educated on manually making sanitizer. Facility will utilize sanitizer from main commissary until repairs are complete. -1.5- 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)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed compliance with exception to coleslaw cold holding at 46 degrees. PIC advised that the item was placed into the reach-in unit at approximately 4:00 PM. CDI - Coleslaw transferred to walk-in cooler on top shelve and left vented to cool 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.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in several buckets of quat sanitizer at < 150 PPM. CDI - PIC replaced sanitizer at appropriate concentrations. Points deducted due to severity of observation. -0.5-

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of single service cups and lids stored on floor in back room. CDI - PIC placed items on to nearby shelving.

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 food employee use soap before turn on faucets to wash hands. CDI-EHS provided education and hands were rewashed. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee turn off faucets with bare hands and without a clean barrier.

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 burgers, cheese, coleslaw set on time with PIC filling out TPHC log upon arrival. CDI-PIC completed TPHC log.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed multiple food employees wearing watches.

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 opened package of American cheese with no date mark. CDI - PIC added date mark. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth in quat sanitizer at 50 ppm. CDI - PIC replaced sanitizer at appropriate concentration.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed partially consumed staff food and drinks stored in coolers and shelving above food.

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 ice scoop with a wet sticker on the bowl. CDI-returned to dish.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed hamburgers FCT to 151F then HH at 102F. Burgers were a raw product. CDI-burgers disposed of.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed chicken thawing in a hot water bath. CDI-chicken moved to prep sink. Best way is to thaw under refrigeration.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed handle of ice scoop down in ice. Keep handles up, out of food.

4-501.11 Maintain equipment in good repair. Observed WIC that stores primarily bottled drinks at 50F. Cheese (3 boxes) at 40F. CDI- moved to a properly operating refrigerator.

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, documents provided.

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 paint on wall on far side of stand. Observed damaged ceiling above hot oven. Need repaired.

2-401.11 Eating, Drinking, or Using Tobacco - C Observed personal drinks and lunch bags stored in coolers with food. CDI-removed

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 scoop handle down in popcorn. Keep utensil handles out of food. CDI-scoop removed.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed unsheathed cups above box rim. Keep cup lips protected.

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 two containers of chili with no date labels. CDI-It was found that the chili had been frozen on May 3rd, and thawed earlier today. The chili was properly date labeled with the correct thaw dates. REPEAT.

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 scoop with the handle stored directly in the ice bin. CDI-The scoop was removed.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in the walk in cooler holding the food product. Have the shelving replaced.

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 cleaning needed to the floors of the facility, especially around the fryer and cookline area. Have cleaned.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket stored on top of facility items. CDI-The jacket was removed to a proper location.

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 no date mark on potato salad portion in reach in cooler. Observed yesterday’s date on a container of cole slaw that was prepared today. CDI: Dates correctly placed on 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 Observed French fries held on TPHC with no time stamp and not listed on procedures. CDI: Time added and product added to procedures. REPEAT VIOLATION

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed burgers stored in reach in above 41F. Items were below 45F. All other items in unit were properly cold holding. CDI: Burgers relocated to walk in cooler. REPEAT VIOLATION Improvement from previous inspection since nothing exceeded 45F.

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 no time stamp or written procedure for tater tots held on TPHC. REPEAT VIOLATION Significant improvemetn from previous inspection.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed open door in back of kitchen. CDI: Door closed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P Observed lettuce in reach in above 45F. CDI: Product voluntarily discarded.

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 Through discussion with managers, boneless wings, tenders, corn dogs, and fries held on TPHC with no procedures. Observed some food items were recorded on temp log but others were not. Verbal procedure, per managers, is to record final cook/reheat for each batch of food prepared. Observed no time logged for LTO sets. TPHC procedures not being followed. CDI: Time written during inspection as employee was sure it was pulled 20 min prior. VERIFICATION REQUIRED to see updated TPHC plans.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees preparing food with unapproved jewelry (bracelets).

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored in sanitizer bucket at 0ppm quat. CDI: Bucket refilled to proper concentration. All other buckets in stand were at proper concentration.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service lids stored on floor in facility. CDI: Lids taken off of floor. Observed cups in open organizer with no protection over cup lips.

4-501.11 Maintain equipment in good repair. Observed gaskets on pepsi coolers damaged. Observed rusted shelving in walk in coolers.

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 2-301.14 Wash hands after activities that contaminate them.-PObserved multiple staff not washing hands after contacting soiled surfaces( primarily face, and soiled handles) CDI coaching staff

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed multiple task changes without glove change or hand wash. CDI PIc coaching staff3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed food employee handle raw bacon with gloves then handle ready to eat lettuce with same gloves. CDI -d lettuce discarded; hands washed

3-307.11 Protect food from contamination sources not specifically noted by code. Observed hand wash splatter on open box of burgers. CD removed ; staff to re-hand towel dispenser next week

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 ice scoops stored on drains where drinks are dumped.

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 TPHC not labeled without end times. CDI-filled out completely

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf: Observed chemical in sanitizer bottle is not sanitizer. CDI- discarded 7-201.11 Store toxic materials to avoid contamination. -P: Observed chemicals stored on shelf above straws and cups. CDI- removed chemicals to a separate shelf.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed soda syrup bag stored on floor. CDI- placed on shelf

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed stains on plastic plates on storage shelf. CDI-discarded

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed box of raw burger patties and a wiping cloth being stored on the cook line hand sink. CDI: EHS had to move patties out of the way to wash hands. Patties were placed in walk-in freezer. Observed an empty sanitizer bucket being stored on the hand sink at the front drink station. CDI: bucket was relocated.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed burgers holding below 135F in hot box. CDI: burgers were reheated to 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items above 45F in prep cooler. CDI: items were moved to walk-in cooler to quickly cool.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles throughout without labels.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed in the bottom of the reach-in freezer.

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 two employees turn faucet off with bare hands after cleaning them. CDI: Employees educated on proper handwashing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce and cheese holding above 45F on ice. REPEAT VIOLATION

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle with red colored liquid with no label on it. CDI: PIC stated that it was sanitizer. Product labeled. REPEAT VIOLATION

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pretzels stored on floor in walk in. CDI: Food moved to freezer, and taken off of floor.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer stored on floor under handsink. CDI: Bucket placed on tray.

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 ice scoop in ice with handle touching ice. CDI: Ice scoop placed standing upright in ice.

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 lids stored on floor. CDI: Lids relocated.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no trash can at handsink near 3-comp.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings stored on and above single service shelves. CDI: Items relocated. PIC stated that there are lockers for employees to use.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks over food. CDI- moved. Do not store except in a place where drinks can not contaminate items used for customers. (bottom shelf in a designated area)

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed cooked and cooled chili in a hot holding cabinet at 100F reheating according to staff. CDI - moved to the grill to rapidly reheat.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken tenders at 120F. CDI - voluntary discard.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed lettuce and cheese at 50-55F. CDI - out of temp portions moved.

. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Label all chemicals. Observed a bottle of degreaser unlabeled. Observed cleaner labeled as sanitizer. CDI - labeled.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed thermometer not present in the stand. CDI.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Keep single service protected. Observed cups at register not protected.