METRO AMPHITHEATRE FILLMORE/UNDERGROUND

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 caramelized onions and beef burger patties fail to cool through parameters to 41F or below. CDI- PIC voluntarily discarded items. 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 Cooling Food Safely https://youtu.be/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 caramelized onions and beef burger patties fail to cool through parameters due to being held in deep densely packed containers with tight fitted lidding while in a back up cold holding unit temping above 41F. CDI- See item #20. 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 cleaned not in-use sheet pans stored on speed rack with visible debris. CDI- PIC removed items to clean area. *REPEAT*

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed aluminum foil being used to cover prep table shelving. Foil was unclean and needing to be replaced. Ensure non food-contact surfaces exposed to splash, spillage, or other food soiling is corrosion-resistant, nonabsorbant, smooth and easily cleanable.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.Observed visible debris in basin of hand washing sink located by 3 comp sink.CDI. Sink was cleaned out.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -Observed salsa, and aoli above 41F. CDI Items were discarded. 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

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed container without label to identify contents

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.

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 reach in freezer in need of cleaning,visible debris at bottom of freezer.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cups without lids stored with facility food.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed hanging debris inside ice machine. PIC will machine serviced. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed vegetable slicer stored clean with food build up and debris on food contact surfaces. CDI - PIC moved piece of equipment 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of food stored on the floor in WIC#2. CDI - PIC moved food containers to shelves.

4-501.11 Maintain equipment in good repair. Observed one of two WIC not functioning ambient air was observed at 58F. PIC stated maintenance team was on site today to fix issue and will return for finish repairs. PIC have moved all TCS foods to secondary WIC where beer is mainly stored and are utilizing large double Low boy cooler for storage along with two flip top units.

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 three ceiling lights fixtured with blown light strips. PIC will have bulbs replaced. 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 a few ceiling tiles that need to be reinstalled.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed two secondary spray bottles labeled sanitizer at 0PPM and another spray bottle labeled bleach at 0PPM. CDI - PIC Discarded liquid and started fresh with properly made bleach at approximately 200PM, and sink to surface sanitizer at 700PPM from wall 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

3-501.18 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 container of cheese dip, cooked vegan patties, cooked burger patties, and cooked grilled chicken without any dates or labels in low boy cooler. CDI - PIC voluntarily discarded food. 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 .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed stored clean green cutting board with dark stains and deep grooves. CDI - PIC discarded cutting board. 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed hand washing sink loose and not sealed to wall.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed clear container of molded tomatoes inside WIC.CDI- PIC voluntarily discarded entire container of tomatoes.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sink to surface sanitizer at 3-comp-sink above recommended concentration levels at 1130PPM CDI - PIC was able to dilute sanitizer to safe levels at 704PPM. PIC stated they will contact ECOLAB for repairs. 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/ 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed food buildup inside food container where ice scoop is located. Increase cleaning frequency. CDI - PIC moved items to dish area.

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 five unidentifiable squeeze bottles near grill area.

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 placed boxes of food on cart.

4-501.11 Maintain equipment in good repair. Observed prep unit not working. PIC stated order has been placed. Currently, not in use for anything. 4-502.11(A) Maintain utensils in good repair. Observed a butcher knife with melted handle. PIC voluntarily discard item. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed large yellow cutting board with deep scratches and score marks. CDI - PIC discard cutting board. 4-501.11 Maintain equipment in good repair. Observed torn and damaged gaskets for low boy corner.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no sink to surface test strips for 3-comp-sink. EHS was able to provide test strips to PIC. PIC stated they are waiting for ECOLAB's order.

6-303.11 Provide required lighting intensity. Observed 33 foot candles at grill area. 4/5 bulb were observed not working. CDI - PIC will replace bulbs.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed PIC dump ice in hand sink and obtained water from the sink as well. 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 pork, beef, sausage, vege beef, grilled onion 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 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 handsink near stovetop without paper towels. CDI-PIC provided paper towels. 6-301.14 Post a handwash sign at each handsink. Observed no hand wash sign at men’s restroom sinks, or handsink where food is sold near the bar.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed unwashed produce (tomatoes) stored over RTE slaw and washed cranberries. Store unwashed produce below RTE foods.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup inside ice machine. Increase cleaning frequency.

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 hotdogs and chicken tenders that are held on temperature, per PIC. Chicken tenders were 131F and hotdog was 122F. CDI-Both TCS foods were put on TPHC.

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 bottles. Add accurate labels to working containers.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without a beard guard. Ensure all employees restrain body hair.

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 cups and plates stored directly on the floor in the office area, in the kitchen, and hallway. Move to 6 inches above the ground to prevent contamination.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine tests strips to test sanitizer at dish machine. VR required within 10 days.

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 build up of food debris and residues on flip top cooler, grill top, and inside reach in coolers. Recommend higher frequency and more thorough cleaning. -0.5 points-

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 for cleaning vomit/diarrheal events. CDI - Written procedures were given to and reviewed with PIC. -0 points-

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage at handwashing sink in bar area. -0 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottles of unknown substances in kitchen area. PIC identified them as sanitizer. CDI - PIC discarded contents of spray bottles. -1 point-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloths resting on sides of sanitizer buckets in kitchen. CDI - Wiping cloths were completely submerged in sanitizer solution. -0.5 points-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsoap container stored directly in various handsinks. Items were moved to be nearby and accessible for handwashing, but not stored directly into the basins of the sinks.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed various sanitizer spray bottles unlabelled in facility, labelled with sharpies during inspection.