ALMS CONCESSIONS #4

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signs. Provide

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 TPHC procedures. CDI - provided the TPHC education on how to fill out. Provided during inspections. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed cleaner on prep table over single service. CDI - relocated.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no food handlers without hair restraints. Provide

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign posted at handsink. Obtain handwashing sign.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hotel pan of pulled pork hot holding inside hotbox below 135F. All other food items stored inside hotbox were temping at or above 135F. CDI: Food employee placed back into proofer to reheat above 165F. REPEAT VIOLATION. *Note: Although a repeat violation, EHS not deducting full points today since only one food item was observed temping below 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(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 wrapped hotdogs 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.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thin probe thermometer at the facility. VERIFICATION REQUIRED within 10 days to ensure facility is in compliance. REPEAT VIOLATION.

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 soap dispenser at handsink not in working order. Observed paper towel dispenser at handsink not in working order. PIC stated there is a work order in for both items to be repaired.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P OBSERVED NACHO CHEESE IN RAMIKENS AT 122F. PLACED ON TEMPORARY 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 PROBE. VR

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