UNCC FOOTBALL CONCESSIONS C140-CHICKEN

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed soiled with food debris on metal stem of the food thermometers. CDI- cleaned and sanitized at the time of inspection. Ensure to clean and sanitize after each use/before put away.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead roach at far end of kitchen. PIC stated pest control came a few days ago.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored on floor. CDI - Sanitizer bucket was moved to a shelf.

4-501.11 Maintain equipment in good repair. Observed faucet loose on handsink at serving bar. Needs repair.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw uncooked chicken tenders over RTE ice for drinks in the WIF. CDI-PIC moved chicken over to the other area where raw chicken was kept.

5-202.13 Backflow Prevention, Air Gap - P Observed 2 in air gap missing at the 3-comp sink and the prep sink. VR REQUIRED 9/13/2021.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken tenders below 165F after finishing cooking (see chart). CDI- product was fried for additional time to achieve a final cook temperature.

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 PIC indicated French fries were on TPHC but were not being marked to indicate start/end times. CDI- products were marked to indicate start time.

5-205.15 Maintain a plumbing system in good repair. Observed loose faucet at a hand sink in-between the cash registers.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed facility utensils in the clean area of the three compartment sink stored in a large plastic container with food debris/dust present in the container. Containers used for utensil storage must be kept clean and free of such accumulation.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces of various equipment such as the lids of ice storage containers, sides of frying equipment, hot hold areas with food residue/grease accumulation present.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed several employees in the fryer area with cellphones in the fryer area. Insure that employees do not have access to cellphones while prepping food as they present a considerable contamination risk. CDI by manager addressing the employees

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverages stored on food prep surfaces. CDI moved to below work surfaces.

Properly store in use utensils between uses. Ice scoops stored on wire rack at soda stations. CDI- Relocated into food pans.

Keep non-food contact surfaces clean; Observed shelving used to store cooked chicken collecting old food debris in need of cleaning.