TRUIST FIELD FLY BOWLS

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 the facility with TPHC food ready in the hot box came out from the kitchen without temperature log. CDI- PIC corrected and complete the temperature log right there and then at the time of inspection. Going forward, Ensure to keep temperature log complete and ready with food when coming out from the kitchen. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 TPHC log without temperature recorded of philly meat when removed from temperature and temperature log was not present and brought in from the main kitchen upon arrival. CDI-PIC added temperature to log.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures. CDI, documents provided.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF. Employees unable to describe reportable illnesses and symptoms and unable to locate an employee health policy during inspection. CDI - EHS explained health policy, illnesses and symptoms. Copy of health policy provided for location. REPEAT

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed all three employees unable to answer the 5 symptoms on the Employee Health Policy. CDI-Explained the health policy, and recommended posting an Employee Health Policy for review. Training is needed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purse stored on top of the hot holding box. CDI-The purse was relocated.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed PIC at pushcart did not know employee health policy and did not have a control of hot holding. PIC was using a cambro to hot hold food, which is not effective when being repeatedly opened as there is no active heating mechanism.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Through discussion, employees and PIC were unaware of employee health policy. CDI: EHS reviewed and educated staff on employee health policy. PIC for BB&T will provide employee health policy for pushcart.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed queso in cambro and in steam well below 135F. CDI: Product rapidly reheated to 172F.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of chips being left open under no cover additonal cover. CDI: Staff directed to put lid back on chips each time the container is opened.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed wet wiping cloths stored in 50ppm quat sanitizer. CDI: Sanitizer bucket refilled to proper concentration.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed forks stored exposed to the customers. CDI-The forks were placed into a single service cup with the handles up.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health policy in place during inspection. CDI Information regarding employee health policy emailed to facility.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored inside reach-in cooler without lids and straws and with customer food products.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thermometer available. CDI thermometer provided during inspection.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service utensils stored exposed to customer contamination.

-NO POINT DEDUCTION 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered employee drink stored beside napkins. CDI - drink was discarded, and instruction was givien.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer in the reach-in cooler. Provide thermometer in all refrigerator units.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping clothes on counters. Always store in-use wiping clothes in sanitizer buckets at 200-400ppm quat concentration.

-REPEAT 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no sanitizer test kit.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle labeled as sanitizer to have soapy water in it. CDI: Manager took bottle back to be filled. Bottle was again filled with soapy water. Discussion with Manager to ensure that sanitizer is tested before it is taken out to the stand.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips at stand. CDI: Test strips obtained.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P BBQ observed as low as 120F and mac and cheese 90F. CDI reheated or discarded based on temp.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed not.