UNCC BELK TRACK/SOCCER CONCESSIONS

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee cell phone observed on prep table. Do not store personal items on prep surfaces.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese on ice holding above 41F. CDI- Cheese placed in the walk in cooler and cooled to 41F. 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 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cooling foods in the walk in cooler cooling at a rate of 0. Walk in cooler was elevated in temp. Kitchen was very hot, employees were constantly going in and out. CDI- Walk in freezer door was opened and dropped the temp quickly to 37F. Foods began to cool rapidly. See temp chart. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed cheeses on ice holding above 41F. CDI- Items placed on TPHC. EHS recommended cheese be added to TPHC template permanently like all other hot held items. EHS has determined based on equipment and behaviors that TPHC would be the safest way to hold the cheeses. Cheeses were also marked out on cold holding during the previous inspection. PIC has added cheese to TPHC.

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. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed no procedures for items held on TPHC, however process was being conducted correctly as EHS assessed. CDI- PIC obtained procedures

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed american cheese in 2 separate containers both holding above 41F in walk in cooler. CDI - Discarded.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified PIC onsite during inspection. PIC Jeff is scheduled for a certified food protection manager course. Terri was not present.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee personal opened soda bottles stored in the 2 door prep freezer with food products and on shelving used to store single service gloves. CDI- by moving to other/lower locations.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken tenders, fries, hot dogs and hamburger patties stored below 135F (see temperature observations chart).Observed HH cabinet and steam table top placed on a 119F/3 setting. PIC stated items were kept on TPHC, however procedure provided indicated to maintain food at 140F and above.If facility would like to use TPHC see written procedures must be provided. Procedure also states that a red/black/blue color will be used to track time. This was not observed. Log provided from PIC used as a time log was a final cook temp log. CDI- items were reheated to 165F and above (see temperature observations chart).

. 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 a small tray of 2-3 grilled chicken patties stored inside the walk in cooler without a date label. Was unable to determine open/prep/cook date. CDI by voluntary disposal.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed two small areas of build up on walk in cooler shelving.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purses/personal items stored with single service cups and hamburger buns. CDI by moving the buns to another location and moving purses to the bottom shelving.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken strips and french fries below 135F under the heat lamp. CDI by vol disposal and shifting pan to completely be submerged under the heat lamp. Recommended TPHC for these items.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a single container of salt unlabeled.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees with watches on.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -PObserved shredded cheese and sour cream in use inside a large plastic container at 64F and 65F. CDI by placing on ice to properly cool down.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -PfObserved items such as hot dogs and an opened bag of lettuce stored inside the walk in cooler stored longer than 24 hrs without a date label. CDI by voluntary disposal. 3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - PObserved sour cream with a prep date of 9/10 stored inside the walk in cooler. CDI by voluntarily disposal.

5-205.15 Maintain a plumbing system in good repair.-P Observed a leak under the 3 comp sink.

Ensure all employees wash their hands - Observed employees enter the stand and begin working without washing their hands. Also noted gloves being put on without hand washing. Instruction provided.

Heat chili before placing into hot holding unit. Chili was pulled from table top steam unit and put into steamer.

Ensure toilet rooms are unlocked the same time the stand is opened for preparation. PIC unlocked restrooms.