AMC PARK TERRACE 6

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. EHS observed rusting metal container used to stored jalepenos in lowboy unit. Repair/replace. -0.5-

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 on bottom of prep tables and on along bottoms of equipment where drink cups were stored. -0.5-

4-501.11 Maintain equipment in good repair. Observed lowboy unit not in function during inspection. PIC stated that they have a a work order placed for the unit and they have they had no issues with cold holding since it has been down. Repair as soon as possible.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed facility storing bag in box sodas in front of handwashing sink in back area by stairs. CDI - PIC moved bag in box sodas out from the front of hand sink. (0)

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a bucket of sanitizer being stored on top of prep surface where pizzas were being cut and prepared. CDI - PIC moved bucket underneath prep sink. (1)

4-501.11 Maintain equipment in good repair. Observed three compartment sink starting to come off from the wall surface. PIC stated some work had been done to plumbing system and since the three compartment sink hasn’t been fastened directly to the wall. EHS observed a gap between the ware washing sink surface and the wall, but too small to clean behind. PIC stated they will fasten sink back to the wall. (0)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility with no CFPM present during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at both of the back room handsinks. CDI - Provided

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 just portion Hogg dogs not date marked. CDI - PIC date marked. 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 .

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed Cups stored directly on the counter.

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. Minor debris buildup on floors under butter station cabinet. Clean and maintain.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility with no CFPM present during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed facility with no vomit/diarrhea plan available. CDI- EHS gave PIC written vomit/diarrhea plan to post. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand sink next to three compartment sink with no paper towels or other methods of drying hands. CDI- PIC put paper towels in dispenser. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed 2/3 hand sinks in female restroom in the lobby without soap. Replace soap.

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed microwave with debris inside cavity, PIC stated it was last cleaned a few days ago. Clean microwave.

4-501.11 Maintain equipment in good repair. Observed sanitizer dispenser at three compartment sink not dispensing proper amount of sanitizer. PIC demonstrated how to manually mix sanitizer and stated that is how they have been sanitizing utensils and surfaces. Fix dispenser.

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 bottom of all cabinets in need of cleaning due to build up of debris. Clean cabinets.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with both doors open. CDI- PIC closed doors.

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 bottle of working oil with no label. Improvement from last inspection. Suggested if label is not holding on oil bottle to place oil container in metal container labeled as oil. If this is the solution the oil bottle always needs to be stored in the labeled container. No escalation of points.

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 debris on bottom of reach in freezer. Observed black substance around handles of slushee machines. Increase frequency of cleaning.

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 shakers of seasonings, and bottles of butter/oil and water without label on container.

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 some packaged foods and single use items stored on floor in back area.

Repeat 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor buildup around Coca-Cola soda machine dispensers in customer self serve 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 shakers of seasonings, and bottles of butter/oil and water without label.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single use items with food contact surface exposed in front service area. CDI-Items were inverted on storage surface.

Repeat 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 debris and buildup in bottom of reach-in units. *Improvement since last inspection, point value deduction not increased for repeat.

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. Minor debris buildup on floors under cabinet storage and in warewashing area.

2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety Observed facility without updated employee health policy accounting for 6 reportable illnesses - addition of nontyphoidal salmonella. CDI- EHS provided new employee health agreement form and discussed exclusion/reporting with PIC.

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 facility with no written procedures for vomiting and diarrheal events. CDI-EHS provided guidance and example document of procedures for clean up.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor buildup inside ice machine in back area.

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. Minor buildup and debris under food warmer in front area and in bottom of reach-in unit.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed facility with QAT test strips that expired on 12/2020. Facility was already aware and has ordered new test strips. Verification due within 10 days by 7/26/21.

4-602.13 Nonfood Contact Surfaces - C Observed heavy build up of popcorn butter and kernels underneath front counter. Area has sticky caked on debris. Underneath entire front counter sales could benefit from heavy cleaning.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of napkins stored on floor in storage room. -REPEAT- -1 point-

General Comment: 2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF. Observed staff with incomplete knowledge of the Employee Health Policy. CDI: reviewed policy with staff, EHP sticker given to PIC, and written policy was emailed.

Repeat: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed one handsink block by grease collector at back area. CDI: collector was relocated. 6-301.11 Provide soap for handwashing at each handsink. -Pf. No soap observed at back handsink close to ice machine. CDI: soap was provided.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed nacho cheese sauce in warmer drawer at 110F. CDI: nacho cheese will be cooled down and kept cold after reheated to 135F.

General Comment: 7-201.11 Store toxic materials to avoid contamination. -P. Observed chemical spray bottles stored improperly on counter at front concession stand area and cans of polish stored inside cabinets at drink machine area.

Repeat: 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 items stored on the floor at bar area and back concession stand area.

General comment: 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. No chlorine test strips provided to check dish machine at the bar. VR by 9/9/19

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present has food protection manager certification. No point deduction as facility is within the first 180 days of operation. After the first 180 days this will result in a 2 point deduction.

6-301.14 Post a handwash sign at each handsink. 6-301.14 Post a handwash sign at each handsink. No hand washing signs in restrooms. CDI - Adhesive handout signs left with PIC to post. Also, soap dispenser stored in handsink by ice machine. CDI - Soap dispenser removed and reattached to wall for use.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. One box of single service cups stored on floor in back room. Relocate to shelf.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs and debris from top of turbo chef.