TRUIST FIELD COMMISSARY & HOME PLATE CLUB

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed some open boxes of food in the walk in freezer with ice buildup and where ice has dripped from the unit into the food. CDI: Food voluntarily discarded.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored over ready to eat onions and portion cup syrups. CDI: Items reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several scoops and spatulas stored as clean with food debris and build up. Ensure all utensils are inspected prior to placing in clean storage. CDI: Items rewashed, rinsed, and sanitized. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed onion rings holding below 135F in hotbox. CDI: Product was placed in the box above 135F at 3pm per documentation on the hotbox. Product placed on TPHC for 3pm. EHS advised that any time they fry food items they should immediately place it on TPHC. REPEAT VIOLATION 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 missing walk in freezer door sweep. This is causing significant ice build up within the unit. Observed broken hotbox handle. Observed some rust build up on shelf for clean items. Observed some calcium and rust build up on shelf where dirty dishes are placed prior to cleaning.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed racks with microbial build up in the walk in cooler. Observed significant ice build up in walk in freezer.

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed chicken reheated to 115F. Observed ribs reheated to 129F. CDI- Items placed in the oven and reheated to above 165F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed broccoli, chicken and ribs in the hot box holding below 135F. All items reheated to above 165F. 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 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 several trays of pot pies dated 12/11/25. CDI- Labeled. Observed turkey legs from yesterday without date mark. CDI- Dated for yesterday.. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 2 containers of chili wrapped tightly while cooling. CDI-Wrap removed to to properly cool. Remove wrap while cooling. 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(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed clean dish racks in need of cleaning.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed burgers cooling at a rate of .03. CDI- lid removed and cooled to 41F. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

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

3-501.15 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 burgers stacked and covered while cooling. CDI- Uncovered and unstacked. 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 .

4-501.11 Maintain equipment in good repair. Observed rusted shelves in clean dish storage area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener soiled with old food debris. Observed containers with sticker residue. CDI- Containers pulled. 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 . 4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed employee temp hotdogs, then store it in the case without proper cleaning and sanitizing. CDI- Thermometer cleaned.

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 no TPHC procedures written from cold items (lettuce, tomatoes, cheese, salad, pasta salad). CDI- Discarded. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

4-101.17 (A) Except as specified in (B), (C), and (D) of this section, wood and wood wicker may not be used as a FOOD-CONTACT SURFACE. Observed wood used for charcuteries and cheese cakes. Food was in direct contact with food. CDI- Employee removed and used a parchment barrier. 4-501.11 Maintain equipment in good repair. Observed rusted shelves for dish area and seasonings.

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 beer cooler walls and floors in need of cleaning. 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 wall damage across from 3 comp.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee bag stored in dry storage with kitchen items.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed items in home plate club not documented on TPHC. CDI: Items temped and those above 135F were placed on TPHC. Steak was removed for reheating and then replaced with steak above 135F. Observed all cold items with no time documented at the picnic area. CDI: All items voluntarily discarded and then replaced with product 41F and below from walk in cooler.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris/build up on shelving in the main walk in cooler. Ensure more frequent cleaning. Observed interior of walk in freezer with ice build up.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee handle cell phone, then immediately don gloves without washing hands. Employee then handled food and single service bags. CDI: Employee educated. Employee doffed gloves, washed hands, and donned new gloves.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed seared beef in walk in cooler set to be fully cooked later. CDI: Product voluntarily discarded.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed mac and cheese cooling from yesterday still above 41F. Observed beef tenderloin roast still cooling from yesterday above 41F. CDI: Products voluntarily 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed taki coated chicken cooling at a rate of 0F/min in walk in cooler. CDI: Product vented and bag removed to properly cool. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 salads cooling in tightly wrapped, deep bowl. Salads were sold before EHS could track cooling. Observed mac and cheese and beef tenderloin cooling while covered on speed rack. CDI: Items voluntarily discarded. See #20. Observed taki coated chicken cooling while tightly wrapped and then with a bag on speed rack. CDI: Chicken vented. 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 .

4-903.11 (A) Store cleaned equipment, utensils, linens 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 ice wand stored on box in walk in freezer with food contact surface unprotected. CDI: Ice wand rewashed and then wrapped.

4-501.11 Maintain equipment in good repair. Observed rusted shelving where pan storage is. Observed walk in cooler in warehouse not working upon arrival. Food had been relocated/was in the process of being relocated during inspection and maintenance technician present and fixed the cooler during the inspection. REPEAT VIOLATION Previous violation corrected.

5-205.15 Maintain a plumbing system in good repair. Observed warehouse handsink broken. No food prep occurs here. Plumber is under contract and evaluated what is needed today and sink should be fixed next week.

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 touch up paint needed on wall in hall way where hot boxes are stored. 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 some dust build up on ceiling tiles near right side of dish machine.

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 pulled chicken or turkey legs in walk in cooler. CDI: Items date marked. 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 .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed salmon thawing in walk in cooler in ROP package. CDI: Packages cut open.

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 unlabeled squeeze bottle stored on counter with no label. PIC stated that bottle was water. CDI: Bottle labeled.

4-501.11 Maintain equipment in good repair. Observed flooring of walk in cooler with severely damaged and popped up several inches from the floor. Observed rusted shelving in warehouse walk in. REPEAT VIOLATION

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed feta cheese in walk in with microbial growth. CDI: Product voluntarily discarded.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed Cole slaw in walk in cooler cooling after 5.5 hours still above 41F. CDI: Products voluntarily 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 Cole slaw cooling in deep, covered lexan in walk in cooler. CDI: Product voluntarily discarded. Observed tightly wrapped lettuce mix cooling in walk in. CDI: Lettuce moved to shallow pan and cooled properly. REPEAT VIOLATION 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 .

4-501.11 Maintain equipment in good repair. Observed flooring of walk in cooler with raw meat damaged and popped up several inches from the floor. Observed rusted shelving in warehouse walk in.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris/build up on shelving in the warehouse walk in cooler. Ensure more frequent cleaning.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Black grime build up in ice machine in commissary. Clean.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Pork loin and top round failed to cool to 41F in 6 hours per cooling logs, 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 Hot dogs on TPHC time not marked.

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 Cooling method failed for pork (see chart). Watermelons cooling wrapped in silan wrap. CDI - Unwrapped. 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 .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Handsink blocked by cart. CDI- Cart moved.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 . Broccoli and beef mix in two separate hot units recorded below 135F, CDI- Re heated to 165F.

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 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Tomatoes dated 8-8. CDI- 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 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Beef not dated. CDI- Discarded.

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 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 . Cole slaw, charcuterie cheese/meats, watermelon not cooling correctly. Tight wraps, large bins. CDI- Foods uncovered and placed on sheet trays for proper cooling.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Sanitizer bucket at home plate club recorded <50ppm. CDI- Exchanged for new one.

4-501.11 Maintain equipment in good repair. Fryer basket had loose wiring. CDI- Discarded.

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 No written procedures for vomit and diarrhea procedures. CDI- Copy given. No points deducted because of different rule.

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 Tomatoes, cheese recorded above 41F, CDI- Discarded. REPEAT, No points deducted due to improvement.

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 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 . Observed improper cooling methods: Cole slaw in large tub in WIC cooling with large tub and silan wrap. Also noted cheese and slaw cooling in flip top. CDI- Cooling method adjusted.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink with no lid in a paper cup stored on shelving above gloves. CDI: Drink was discarded by Executive Chef. Executive Chef educated employees on proper drink storage. REPEAT VIOLATION

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat items in walk in cooler. CDI: Items reorganized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut watermelon in picnic cooler holding above 41F. CDI: Cooler door was not closed all of the way and the top most sheet tray was right against the fan preventing air flow. Items were reorganized and cooler was closed properly. Cooler dropped 2 degrees within 3 minutes. All melon was 41F before service. Observed shredded cheddar sitting on prep table above 41F. CDI: Cheese was voluntarily discarded. Observed pineapple salsa above 41F at home plate club in cold holding. CDI: Product was rapidly cooled in walk in and new product was brought out.

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 significant wall damage to right of ice machine in warehouse. PIC stated that a company is coming to fix this on the next off week.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink at bar stored adjacent to cups stored at bar. CDI: Drink was discarded by Executive Chef. Executive Chef educated employee on proper drink storage.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy ice build up on back of ice storage walk in cooler.

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 chipping paint on door thresholds to dry storage and office.

4-501.11 Maintain equipment in good repair. Observed Damaged gasket on walk in freezer. PIC stated that new ones are in the facility but have not been installed due to technician scheduling. REPEAT VIOLATION Previous violation corrected.

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 wall damage in several areas throughout kitchen. 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 heavy ice build up with in walk in freezer from the damaged seal. REPEAT VIOLATION Previous violation corrected.

4-501.11 Maintain equipment in good repair. Observed gasket on middle walk in cooler in warehouse area of kitchen in need of replacing. New gasket has been ordered. Observed walk in cooler across from Chef’s office not operating. PIC is currently having cooler repaired for a coolant leak. Cooler is necessary for full operation. Currently, there is plenty of refrigeration for the reduced capacity.

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 some food build up on wall behind pre-wash of dish machine. Observed black build up on walk in cooler gaskets.

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 at bar wash hands and turn off water with bare hands. CDI: Employee rewashed hands.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed berries stored over deli meat in walk in cooler. CDI: Berries relocated. REPEAT VIOLATION Overall great improvements have been made in storage. Designated areas for unwashed produce have been made in the warehouse walk ins.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed hummus cooling at a rate of .025F/min in walk in cooler. CDI: Item moved to walk in cooler for rapid cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salad and cole slaw in reach in cooler above 41F. CDI: Items placed on TPHC permanently.

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 hummus cooling in deep container in walk in cooler. CDI: Hummus relocated to walk in freezer.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat salads in walk in cooler and over ready to eat items in reach in cooler in trailer. REPEAT VIOLATION

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken grill marked and non-continuously cooked. Chicken was not properly labeled or recorded, per approved procedure. VERIFICATION REQUIRED

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed steak stored in hot box on wooden tray below 135F. CDI: Steak voluntarily discarded. Observed philly meat stored on counter below 135F. CDI: Philly meat reheated during inspection. All other hot holding items were well above 135F.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented can on shelf for use. CDI: Can relocated to labeled dented can area.

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 utensils stored in soap. NOTE: Employee stated he will wash utensils in the bucket and then wipe with sanitizer wipes between uses. Utensils must be washed, rinsed, and sanitized in a 3-compartment sink between uses. This was not observed today.

5-205.15 Maintain a plumbing system in good repair. Observed garbage disposal damaged and leaking.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat, washed produce in walk in cooler. CDI: Product relocated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed precut fruit in reach in at picnic area above 41F. Product was taken to the area on a cart. SOP is to have the refrigerator plugged in at the commissary, then walk the unplugged refrigerator with food to the picnic area, and plug it back in. This did not happen today. Food was transported out of temperature control and then put into refrigeration. CDI: Food will be sold within 4 hours. Food was below 45F.

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 several items throughout walk ins date marked for 8 days. CDI: Per PIC the food will all be discarded by end of business today because this is the last game that the food will be in the time/temperature window. Staff educated on proper date marking.

4-501.11 Maintain equipment in good repair. Observed rusted and peeling shelving in picnic reach in cooler and picnic trailer reach in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed walk in coolers in need of detail cleaning.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed floor epoxy peeling up in several areas. Observed wall damaged throughout kitchen.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed a personal beverage stored with facility food in a reach in freezer. CDI. Product discarded.

Observed lettuce at the Home Plate Club stored at 58 F. CDI. Product discarded. Recommend keeping the lettuce, cheese, and tomato at this location on time vs. temperature. Observed coleslaw in the main kitchen walkin cooler at 48 F. CDI Product discarded. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

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 goat cheese dated 7/1/2018. CDI. Product Discarded. Observed a beef product and mozzarella cheese with no date. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. CDI products discarded.

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 articles stored touching the drain line bin for the ice under the hot food line in the Home Plate club. Observed beverage cups at the Picnic Area stored directly touching the counter and exposed to hand and other contamination when dispensed. Keep the cups stored in a cover sleeve until dispensed.

6-501.12 Cleaning, Frequency and Restrictions - C. Observed the dumpster area collecting a lot of trash and debris. Clean this area more frequently.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed employees unable to name food borne illnesses and symptoms. CDI: Employees were shown where information is posted (on the Chef's office window).

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice dumped in hand sink at home plate club bar. CDI: Ice removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed bus tub of utensils soiled and greasy. Bus tub holding utensils had debris in it as well. CDI: Items taken to dish area.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed ham in home plate club holding below 135F. CDI: Item discarded at 8pm. REPEAT VIOLATION. SIGNIFICANT IMPROVEMENT FROM LAST INSPECTION

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed one box of cups stored on floor in uniform room. REPEAT VIOLATION SIGNIFICANT IMPROVEMENT FROM LAST INSPECTION

4-501.11 Maintain equipment in good repair. Observed gasket on walk in cooler in warehouse split. Dish machine drain board needs recaulking to wall.

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 pre-wash dirty dishes with gloves on, load dish washer, then put away dishes with no glove change and handwash. CDI: Employee educated on when to wash hands. 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee place raw burgers on the grill with bare hands, and then immediately don gloves to work with ready to eat foods. CDI: Employee removed gloves and washed hands, then re-donned gloves.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw burger patties stored over sausages in walk in. Observed partially cooked (grill marked) flank steak stored over fully cooked burgers in hot box. Observed raw burgers stored over salad on speed rack in walk in. CDI: All items rearranged to comply with proper final cook temperature storage.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed beef cooked to 100F. Item was then placed in the walk in cooler. PIC stated it would be cooled and then cold held until it was later cooked of fully in chili. No pre-approved non-continuous cooking procedures for facility. CDI: Non-continuous cooking application provided and worked on today via email. Product had not completed cooling process and was 89F at beginning of inspection. Product was fully cooked immediately during inspection, then made into chili.

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 pans of meat balls reheated to 98F. CDI: Meatballs placed back in oven and final reheat was 143F.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed bowls of cole slaw in walk in cooling at a rate of 0F/ min. CDI: Item vented for proper cooling. Observed pans of hotdogs cooling in walk in at a rate of 0F/min. CDI: Hot dogs vented and then reached proper cooling rate.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed wings and hotdogs in home plate club; chili, chicken, and brisket in picnic area below 135F. CDI: Items sold within 4 hours. Any leftovers will be discarded. PIC advised to permanently switch all items to TPHC since it is discarded at the end of the game. REPEAT VIOLATION

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cole slaw at picnic area, and flank steak in walk in above 45F. CDI: Flank steak discarded. Cole slaw in picnic area was not under any means of refrigeration or on ice. VERIFICATION REQUIRED.

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 bowls of cole slaw and pan of beef cooling while tightly covered. Observed hotdogs cooling on speed rack with trays closely stacked and speed rack covered with plastic bag. CDI: Items vented.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of dry goods stored on floor in warehouse. REPEAT VIOLATION 3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed no sneeze guards or attendant at picnic table condiment area where onions, coleslaw, and saurkraut are.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 2 employees with no hair restraints on at beginning of inspection. CDI: Employees donned hair restraints.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer at 0ppm quat with wet cloths. CDI: Sanitizer changed out. Sanitizer from dispenser was 400ppm.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans stored as clean. CDI: Pans separated. Observed employees towel drying dishes as they came out of the dish machine. Allow items to air dry. REPEAT VIOLATION Improvement from previous inspection.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed several boxes of single use articles stored directly on floor in warehouse.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink to be blocked in commissary warehouse area by trashcan and dolly. CDI: Objects moved. REPEAT VIOLATION

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed booster heater not on at start of inspection, but dishes had been done. Unclear whether booster heater was off all day or just between washing. CDI: Booster heater cut on and machine reaching proper temperature.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot held, fried food at home plate club below 135F. CDI: Fried food placed on TPHC permanently.

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 cooked beef in aluminum pans with no date in walk in. CDI: Item voluntarily discarded. Observed cooked pork in walk in thawing with no date. CDI: Item dated. REPEAT VIOLATION

. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled bottle of sanitizer at bar. CDI: Bottle labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies throughout facility.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of chips stored on the floor in commissary kitchen.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers stored as clean. CDI: Items separated for air drying. REPEAT VIOLATION 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed utensils stored as clean with food debris and particulates on it. CDI: Items taken back for wash, rinse, and sanitize.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink near 3-comp blocked by cart. Observed handsink in warehouse blocked by a trashcan. CDI: Handsinks unblocked. Observed handsink at carving station not functioning. CDI: Maintenance called to repair handsink during inspection. VERIFICATION REQUIRED

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 2 large lexans with cooked chicken wings and pulled beef date marked for 4/23. Observed spinach dip marked 4/23. CDI: Items were voluntarily discarded.

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 large pans of pasta salad and pans of lettuce and tomato in walk in coolers holding above 45F and tightly wrapped. CDI: Items vented.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on side of sink. CDI: Cloths moved to dirty rag container.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean side of 3 comp sink directly adjacent to handwash sink in "splash zone". Reverse 3-comp to ensure that it clean items are not contaminated. REPEAT VIOLATION 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several wet stacked containers on shelves. CDI: All wet stacked dishes taken to dish area.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed rubber spatula that was severely damaged, stored as clean. CDI: Item voluntarily discarded.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed wall near dry storage to have hole in it.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed pink book bag on dry storage shelf. CDI: item relocated to chef office.

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 Observ ed staff unable to discuss components of policy. VR-

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed moldy sauce container in the walk in cooler. CDI- discard

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed tilt kettle in need of cleaning. CDI-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed baked chicken that required reheat.

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 CDI- discarded slaw dressing, no label on the chili.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Store gloves in a clean, approved area, protected away from chemicals. REverse bar sink setup to remove splash contamination of clean utensils.

4-501.11 Maintain equipment in good repair. REplace the wire shelving in coolers.