METRO CHARLOTTE AMPHITHEATER

2-103.11(N) PIC shall ensure rules in the code for food safety and handling are met. -Pf. Observed food employee unaware in food safety relating to their assigned duty. Food employee assigned to prepping burgers pulled reheating caramelized onions without temping. Food employee was unaware of responsibility to temp food items to ensure completion of reheating process. CDI- EHS discussed with PIC, training and monitoring for food employees dealing with foods going through temperature danger zone multiple times. EHS confirmed temp of caramelized onions during discussion. EHS recommends increased monitoring for temporary employees. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed food employees unaware of responsibility to report required symptoms, illnesses, and exposures. Employee health form provided by EHS still unsigned. PIC stated temps and turnover goes into training procedures. CDI- EHS discussed with PIC, PIC to talk through employee health agreement with food employees. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 4 tongs and a cutting board stored as clean with residue accumulation. CDI- PIC removed items to be w/r/s. *REPEAT* points not escalated due to overall improvement with item #16. 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 .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards needing to resurfaced or replaced. 4-501.11 Maintain equipment in good repair. Observed floor of walk-in freezer needing to be repaired. Trip hazard.

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 top of oven, hood vent system, and areas under equipment in walk-in needing cleaning.

5-205.15 Maintain a plumbing system in good repair. Back handsink needing repair due to constant dripping. *REPEAT*

6-303.11 Provide required lighting intensity. Observed lighting needing to be increased in walk-in cooler and walk-in freezer.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dish machine at 0ppm at start of inspection due to container being empty. CDI- PIC replaced container, EHS confirmed dish machine at 100ppm chlorine. 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple stacks of metal pans not clean to sight or touch. CDI- PIC removed items to be w/r/s. 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 taco sets cooling in walk-in cooler stacked and tightly wrapped. CDI- EHS discussed effective cooling methods, signs of trapped heat with condensation, and PIC had items unwrapped to allow for quick 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 .

5-205.15 Maintain a plumbing system in good repair. Back handsink needing repair due to constant dripping.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee personal phone stored on prep table while active food prep was being conducted. CDI- PIC had employee move item to designated area.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed brown celery stored in WIC. CDI.. Food was voluntarily discarded.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.Observed build up on interior walls of ice machine.REPEAT

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 cleaned utensils stored in bin with visible debris.

5-501.17 Provide a covered waste bin in female restrooms. Observed no cover waste bin in female restroom.

REPEAT 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed three soda gun nozzles with black build up. Increase frequency of cleaning. 4-602.11 (A) (3) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, between uses with raw fruits/vegetables and with TCS Food. P. Observed three new metal ice scoops inside ice with manufacturer stickers still attached. CDI - PIC moved ice scoops to 3-comp-sink. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several secondary squeeze bottles without any form identification. CDI - PIC was able to label items.

4-501.11 Maintain equipment in good repair. Observed WIC #1 in disrepair. No food or single service items are currently being stored inside.

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 multiple ceiling tiles throughout kitchen missing and damaged.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black residue building up on the inside of both ice machine. One ice machine is currently not in use but still needs to be maintained clean. EHS suggested increase of cleaning intervals. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed clear secondary spray bottle labeled sanitizer at 0PPM. CDI - PIC discarded liquid and added new sink to surface sanitizer from 3-comp-sink dispenser. 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 clear container of hot dogs above 41*F with yesterday's date in walk in cooler. See temperature chart. CDI - PIC voluntarily discarded container of hot dogs. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed in-use 3-comp-sink, sink to surface sanitizer concentration was above recommended specifications of 700PPM. CDI - PIC was able to dilute sanitizer in 3-comp-sink to safe levels between 272PPM-400PPM 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed insect spray can for residential use only stored on chemical rack. CDI - PIC voluntarily discarded insect spray can

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed blue ice scoop and two large ice shovels on top of soiled ice machine. CDI - PIC moved items to 3-comp-sink.

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 ceiling vents with dust and debris build up throughout kitchen area. EHS suggested increase cleaning intervals.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed in-use dish machine with concentration of sanitizer measuring 0 PPM. CDI - PIC replaced empty bottle of sanitizer. New concentration was observed at 100PPM. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed the inside of several stored clean food containers with food built up. Observed stored clean stainless steel container holding clean utensils with food built up in the inside. CDI - PIC moved all items to dish area to be W/R/S 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 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black build up on the inside of the machine.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed door to main kitchen prompt open. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughtout kitchen

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 frozen food stored directly on the floor in the WIF. CDI - PIC moved items off the floor

4-501.11 Maintain equipment in good repair. Observed WIC door not completely closing due to fault door hinge at the top of the door. 4-501.11 Maintain equipment in good repair. Observed WIC and WIF with torn and hanging door gaskets. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed white cutting board stored clean with deep scratch and score marks. 4-202.11 Multiuse 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

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for sink to surface sanitizer used for both 3-comp-sinks. EHS was able to give PIC test strips.

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 several stored clean food containers with stickers and glue residue. CDI - PIC moved items to dish area to be W/R/S.

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 general cleaning of cooking equipment and hard to reach areas.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed PIC dump ice in the hand sink and also obtained water from the sink. CDI. Education was provided on the uses of hand sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed grilled onion, sausage, beef, vege beef, cold holding at temperatures above 41F. CDI. PIC 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 beef, pork in WI cooler without dates. CDI. PIC 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of frozen food stored directly on the floor in the WI freezer.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels or alternative drying method at hand sink near three comp sink or hand sink near front line concessions. CDI-PIC provided paper towels at both hand sinks.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed tomato in prep top unit with microbial growth. CDI-PIC voluntarily discarded tomatoes.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 sandwiches in hot holding below 135F. All sandwich prep began at 4pm. CDI-Sandwiches were put on TPHC and will be discarded at 8pm.

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 portioned slaw in reachin unit at 47F. CDI-PIC voluntarily discarded slaw.

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 single-use containers stored directly on the floor in concession area.

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 employee drinks stored on top of flip top cooler. CDI - Employee drinks were moved to designated storage area. -REPEAT- -0.5 points-

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 food stored on floor of freezer. -0 points-

4-501.11 Maintain equipment in good repair. Observed walk in cooler with fluctuating temperatures between 41F and 49F. PIC was aware of temperature fluctuation prior to inspection and had removed TCS foods from walk in cooler. PIC has been advised to monitor temperatures in walk in cooler and call a technician if temperatures of 41F or below can not be achieved. PIC has moved TCS food to reach in cold holding units. -REPEAT- -0.5 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on food prep surface. -0.5 points-

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed multiple uncovered/covered employee drinks stored on prep surfaces in main kitchen. CDI: by discarding.

REPEAT: 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at handsink next to 3-comp sink in main kitchen. CDI: paper towels were provided. Points not escalated due to nature of violation.

REPEAT VIOLATION: 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed quat sanitizer at 3-comp sink in main kitchen at 50ppm. Sanitizer dispenser was not working properly. CDI: employee was adding quat sanitizer manually to proper concentration. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice machine in main kitchen with black residue. Ice machine was currently not in use.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed hot dogs inside hot hold drawers inside main kitchen and South Side Stage Kitchen < 135F (see temp chart). CDI: hot dogs were reheated to > 135F on grill. Observed fries under heat lamps at 116F. CDI: fries were discarded and made fresh. Observed inside hot box in South Stage side kitchen burgers, chicken tenders, and corn dogs < 135F (see temp chart). CDI: all product discarded and made fresh. Discussed with GM about using TPHC for hot foods. Reviewed and e-mailed TPHC procedure sheet.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed make table in South Stage Side Kitchen with steak at 60F, slaw at 47F, and brats at 72F. CDI: items were pulled and put on ice; other products were moved to WIC in main kitchen. Observed fry freezer not working properly but items were still frozen. Products were moved to walk-in freezer. CDI: service order was placed for both coolers. Compliance visit will be made during next show to determine if coolers have been repaired and maintaining TCS cold foods at 41F/below.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed quat sanitizer in buckets at 0 - 50ppm in main kitchen. CDI: buckets were dumped and refilled with proper concentration.

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 staff member scooping ice with cup.

4-501.11 Maintain equipment in good repair. Observed make table in South Stage Side and small fry freezer in main kitchen not working properly.

5-205.15 Maintain a plumbing system in good repair. Observed cold water faucet nozzle with eye nozzle at handsink in main kitchen leaking.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed soap stored in sink basins throughout facility. Items removed such that sinks were accessible and soap was available for handwashing.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed slight black residue on the ice machine chute.

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 slaw and pork product commercially made and removed from containers placed into flip top without date marking. Items were date marked by pic

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed employee food items stored amongst and above food products in the walk cooler.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed several wet wiping cloths stored on prep surfaces outside of sanitizer.

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. Floor damage present in the facility.