UNCC FOOTBALL CONCESSIONS C150-COMMISSARY

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed food employee wipe forehead with gloved hands. CDI employee washed hands. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee wash hands and turn faucet off without barrier. CDI employee re washed hands.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored over facility single services items. Also observed employee soda stored with facility food.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stickers on lids and containers, CDI- Containers and lids taken back to be washed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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. Observed roller cart in need of cleaning.

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 procedures for chili on TPHC. CDI- Chili procedures written and implemented TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed sausages tightly wrapped while cooling. CDI- Wrap removed.

4-501.11 Maintain equipment in good repair. Observed walk in freezer over icing.

4-501.11 Maintain equipment in good repair. Observed freezer door over icing. door cannot properly close.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw sausages stored over frozen pretzels in walk in freezer. Box of sausages was no longer commercially packed. CDI: Sausages relocated to bottom shelf.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine chute with pink and black build up.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cleaned utensils stored in large plastic container with food debris. Observed tomato slicer with food debris on it. CDI: Moved items to dish area for washing.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf observed large pan of bbq pork in walk-in cooler without proper date mark. CDI by voluntary discard by PIC.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Large container of pickles and box mix on the floor in walk in cooler. CDI- Commissary PIC corrected.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. One container of in use sanitizer with cloth stored in it, observed to be cloudy. CDI- Commissary PIC corrected. (0pts)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee's water bottles stored co-mingled with facility utensils. CDI- storage corrected.

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 Observed container of chili in walk-in cooler date marked 9-10-16. CDI by voluntary discard by PIC.

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 Pre-cooked pizzas were observed to be > 45F when leaving and arriving at individual food stands. Pizzas were being marked for time when leaving the commissary with a ticket. Marking time on the ticket must be included in the written procedure. CDI- PIC will add time on ticket to written procedure.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed stickers on plastic containers stored as clean on the drying rack.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build up on the can opener blade. Observed stickers left on plastic food containers and metal pans stored as clean. CDI by removing the can opener blade while onsite. Remove sticker residue before next use.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed a cracked ice scoop. CDI by disposal.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed on shelving underneath prep tables. Observed cleaning needed on shelving inside the walk in cooler.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed minor build up under the cook line equipment and the 3 comp sink.

. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed ice machine with debris at the chute and the inside walls of the bin. Clean and sanitized during inspection. Repeat.move Observed stickers on plastic containers. Remove stickers before use. Popcorn maker is very soiled. Clean and sanitize before next use. PIC agreed to clean.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed numerous chili containers in hot box ranging from 122-133F. REmoved and reheated to 170+ during inspection. Maintain temps at 135F or higher in hot holding.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pizzas left out while prepping for entire speed rack. They temped at 61F. Moved to walkin cooler so they are making trays and taking right into walkin to keep food temps low. Already cooled to 53F after 20 minutes. Ensure at or below 45F before leaving stand.

Maintain all hand sink with soap and papertowels. Observed no papertowels at hand sink. Replaced by PIC.

Maintain food contact surfaces properly washed, rinsed, and sanitized. Observed mold build up in ice machine cleaned by PIC on-site.

Maintain proper employee storage fo personal items. Observed co-mingled throughout dry storage. PIC rearranged

Protect food from sources of contamination. Observed employee using 3 comp drain board as a food prep table. CDI- Employee corrected, moved food to food prep table.

Properly store dishes and utensils. Observed dirty dishes stored clean side of 3 comp drainboard. CDI- Dishes removed from drain board washed and sanitized.