TRUIST FIELD FRANX

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed containers of coleslaw to be > 41 F in cold holding. Refer to temperature chart for details. It was confirmed that the products had been transferred from walk-in cooler to units an hour prior to inspection. CDI - Products placed on TPHC with start and end times. -1.5- 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed temperature log with temperatures, no understanding of TPHC maximum time. When asked, food employee stated that their end time is 5 hours. CDI PIC corrected food service employee. REHS reiterated the TPHC procedures and start to end times.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee water jug and cup in cabinet beside hot holding cabinet. Store employee items (i.e., cups, drinks ...) in designated area.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles with no labels.

4-501.11 Maintain equipment in good repair. COMMENT: Observed loose right cabinet door in need of repair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee bag stored on top of box of single-use items in non-working hot holding cabinet. Store employee items in desiganted area.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed logs reflecting 5 hour hold times instead of 4 hours. CDI- PIC corrected time logs. NOTE: Observed mac and cheese in the logs starting at 165F at 5:45pm. During the inspection at 6:10, the mac and cheese had dropped to 95F. CDI- PIC moved macaroni to main kitchen for reheating to 165F.

Replace missing probe thermometer. CDI-thermometer replaced 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 0ppm quat sanitizer in push cart. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored on floor. CDI: Bucket moved to crate.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee bag stored in container with cups. Observed employee drink stored above and adjacent to food for customers in reach in. /

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed employees not aware of the employee health policy. Did not observe written policy onsite. CDI: employees were informed of policy.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee drink sitting on hot dog buns. CDI - discarded.