ALMS MAIN CONCESSION #3

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink blocked, PIC removed items. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink. CDI - Paper towels provided. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken tenders temped below 135F under the heat lamps. CDI - Food handler reheated to 165F. PIC stated these are on TPHC however EHS temped 3 levels of the tenders and observed different temps throughout. The bottom layer was under 135F. 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 .

3-501.19 (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 written procedures to use TPHC. CDI - EHS provided education on TPHC and I will send the procedures to the PIC, these procedures need to be available during inspections and the properly followed. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 large pool of standing water in the kitchen and by the 3-compartment sink.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the handsink located in front register area. CDI: PIC refilled with paper towels. REPEAT VIOLATION.

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). Observed 2 large pans full of cooked hamburger patties that bore no date labels, stored inside the WIC. Observed no thaw date for package of pre-cooked pork thawing inside the WIC. PIC stated the hamburger patties were supposed to be tossed after the game on wednesday night, and stated pork was let out to thaw today. CDI: PIC voluntarily discarded cooked hamburger patties and created thaw date label for pork. 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 .

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 large pool of standing water inside the WIC. Ensure floors are mopped to prevent hazards.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign posted at 2 different handsinks (front and inside kitchen). Obtain handwashing signs to indicate that these are used for handwashing. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the handsink next to the 3-compartment sink. CDI: PIC refilled dispenser with roll of paper towels.

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 time stamp indicating when various TCS food items were placed on time for 4 hours. EHS observed TPHC log had not yet been completed. PIC stated he is in charge of completing these logs at all concessions stands, and was the one walking around with EHS for entirety of inspections. CDI: Logs were completed to indicate start and end times.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed a couple food employees actively engaged in food prep without any sort of hair restraint. Ensure all food employees actively engaging in food prep have some sort of approved hair restraint (baseball cap/beanie/visor/hairnet) to prevent contamination. REPEAT VIOLATION. *Note: Although a repeat violation, previous inspection report documented for 4 different citations of personal cleanliness, whereas only 1 citation was observed during today's inspection, so EHS not deducting points today.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no QUAT test strips to test the concentration of their QUAT sanitizer at the 3-compartment sink. CDI: PIC provided new QUAT test strips from backup stored at the administrative offices.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P OBSERVED MULTIPLE GLOVES DONNED WITHOUT FIRST WASHING HANDS. CDI -COACHED

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P OBSERVED MULTIPLE TCS FOODS HOT HELD BELOW 135 F. CDI PLACED ON TEMP TPHC 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf .OBSERVED PIC UNABLE TO PRODUCE AND THIN DIAMETER THERMOMETER. VR

6-501.111 Keep the premises free of insects, rodents, and other pests. OBSERVED FLY IN KITCHEN.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. OBSERVED PACKAGED DRINKS STORED ON FLOOR IN WALK IN COOLER.

2-302.11 (A) Food employees shall keep their fingernails trimmed, filed, and maintained so the edges and surfaces are cleanable and not rough. -Pf 2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. OBSERVED MANY FOOD EMPLOYEES WITH INSUFFICIENT HAIR RESTRAINT.