ALMS CONCESSIONS GRADY COLE

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign posted inside female restrooms. CDI: PIC posted handwashing signs in restroom immediately.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in-use tongs used for hotdogs on hot holding rollers stored directly on prep tables during shift. Ensure utensils are stored on clean portion of surfaces or cleaned and sanitized every 4 hours to prevent contamination.

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 service cups and lids stored with the food contact surface directly on the counter. CDI - PIC relocated and provided a container to place single in to present contamination.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC does not have ANSI food protection manager certification. Establishment is within 210 days of permit issuance so 0 points taken. 0 pts. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf // 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 Portioned salsas in upright cooler were missing prep date labels. TCS ready-to-eat foods must be labeled with prep date. CDI - PIC placed prep date label on pan. 0 pts. 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 .

3-501.19 (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. Establishment does not have written procedures for using TPHC. CDI - PIC sent blank TPHC form and filled it out during inspection. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Establishment only has dial thermometer. VR - Verification required within 10 days that establishment acquires thin probe thermometer. Send picture of thin probe thermometer to Andrew Lee at (980)201-0602.

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. Clean shelf in upright cooler. 0 pts.