ALMS CONCESSIONS #2

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the handsink. CDI - Paper towels provided.

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. EHS will procedures.CDI - Educated the PIC on the process and that times and temperatures are needed and the procedures will need to be available at the stand during health department inspections. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed all high-school volunteers working in front of house and back of house actively engaged in food prep without any sort of hair restraint. Ensure all employees engaging in food prep have some sort of hair restraint to prevent contamination. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair.Observed the sink stopper not working at the sanitizing compartment sink. Repair.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed incorrect test strips for the sanitizer. Provide quat test strips. A verification visit is required within 10 days to ensure compliance.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed multiple employee drinks stored on top of cold holding units, around handsink, and above single-use articles. CDI: PIC voluntarily discarded all employee drinks. REPEAT VIOLATION.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a soiled grill brush stored inside the handsink located next to the make line. CDI: PIC removed grill brush from handsink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hotdogs and hamburgers hot holding in hotbox below 135F. Food employee stated they had brought out the hotel pans from the unit to place more as they were cooking, constantly in and out of the hot holding unit. CDI: Items were reheated to above 165F before placing back into hot holding unit. REPEAT VIOLATION. *Note: Although a repeat violation, EHS not deducting full points today since only two food items were observed below 135F and corrective action was taken. If observed as a repeat violation during next routine inspection, EHS will deduct full points. 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(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 all high-school volunteers working in front of house and back of house actively engaged in food prep without any sort of hair restraint. Ensure all employees engaging in food prep have some sort of hair restraint to prevent contamination. REPEAT VIOLATION.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed numerous employee phones stored scattered around front handsink, with chargers in the way of water flow from faucet. Ensure all volunteers working at the facility are keeping possessions stored away from contamination and creating any hazards.

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 BEVERAGES STORED ON PREP TABLE WITH FOOD FOR PUBLIC

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P OBSERVED MUTLIPLE TCS FOODS HOT HELD BELOW 135. 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 NO THIN DIAMETER THERMOMETER

2-402.11 Effectiveness - Hair Restraints (C) OBSERVED INSUFFICIENT HAIR RESTRAINT