HIGH FIVE PLAYHOUSE

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation No Certified Food Protection Manager was onsite during operations. A CFPM shall be onsite during all hours of operation. REPEAT.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a scrub brush being stored in hand sink closest to front counter. CDI: PIC removed scrub brush.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee without hair cover. Use head coverings to prevent contamination of food, equipment and utensils. Repeat

5-205.15 Maintain a plumbing system in good repair. Observed one of the toilets pot unable to function. Facility does have multiple working pots. Repeat

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored in same place as customer items. CDI. Repeat

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation No Certified Food Protection Manager was onsite during operations. A CFPM shall be onsite during all hours of operation. REPEAT.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. OBSERVED NO employee health policy in the facility during inspection. CDI. PIC WAS provided one. REPEAT For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed open containers of milk IN RI missing date marks. CDI: PIC date marked all items. REPEAT.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling cheese pizza without the use of a head covering. Use head coverings to prevent contamination of food, equipment and utensils.

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 cleaning needed in the micro wave

5-205.15 Maintain a plumbing system in good repair. Observed one of the toilets pot unable to function. Facility does have multiple working pots.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored in same place as customer items. CDI. PIC removed.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation No Certified Food Protection Manager was onsite during operations. A CFPM shall be onsite during all hours of operation. REPEAT.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. OBSERVED NO employee health policy in the facility during inspection. CDI. PIC WAS provided one. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Written procedures for responding to vomiting or diarrheal events were not available. CDI: EHS provided copy.

6-301.14 Post a handwash sign at each handsink. Observed hand sink at the back without hand signs. CDI. PIC was provided one.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed open containers of milk, almond milk and oat milk in reach in cooler all missing date marks. CDI: PIC date marked all items. REPEAT.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation No Certified Food Protection Manager was onsite during operations. A CFPM shall be onsite during all hours of operation. REPEAT.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a scrub brush being stored in hand sink closest to front counter. CDI: PIC removed scrub brush.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed open containers of milk, almond milk and oat milk in reach in cooler and open cans of pizza sauce and peeled tomatoes in prep reach in cooler all missing date marks. CDI: PIC date marked all items. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unlabeled spray bottle containing an unknown substance being stored on prep counter. CDI: PIC voluntarily discarded spray bottle. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of bags of popcorn being stored on floor in dry storage area. CDI: PIC placed box of popcorn on shelf.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed two boxes of single use cutlery being stored on floor in dry storage area. Store single use articles at least 6 inches above the floor.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed shelving made of plywood being used to store dry foods, single use articles and drinks. Replace wooden shelving with material that is smooth, easily cleanable and non-absorbent. REPEAT.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation No Certified Food Protection Manager was onsite during operations. Establishment was permitted greater than 210 days ago. A CFPM shall be onsite during all hours of operation. REPEAT.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Written procedures for responding to vomiting or diarrheal events were not available. CDI: EHS provided copy.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a carton containing one raw shell egg being stored in prep reach in cooler above a bag of shredded cheese. CDI: PIC re-arranged items to proper storage order.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed open containers of milk and oat milk being held in RIC without date marks. CDI: PIC date marked items as they were opened yesterday.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two spray bottles of sanitizer with no labels. CDI: PIC labeled bottles of sanitizer. REPEAT.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed shelving made of plywood being used to store dry foods, single use articles and drinks. Replace wooden shelving with material that is smooth, easily cleanable and non-absorbent.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation PIC has 210 days from 20Mar2024 to obtain certification.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a scrub brush and wiping cloths being stored in hand sink next to glass reach in cooler. Also observed employee rinsing coffee cups in hand sink. CDI: Scrub brush and wiping cloths were removed and employee was educated by EHS not to use hand sink for any other purpose besides hand washing.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed quat sanitizer from sanitizer dispenser at 3 compartment sink with 0ppm output. CDI: PIC submitted a service request to have sanitizer dispenser evaluated and will manually fill sanitizer compartment and sanitizer spray bottles and buckets with quat sanitizer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed one bag of pepperoni, 20 bags of shredded mozzarella cheese and a gallon of milk being held in RIC above 41F. See temp chart. CDI: PIC voluntarily discarded pepperoni, mozzarella and milk and will voluntarily close kitchen until reach in cooler is holding food items at 41F or below.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two spray bottles of sanitizer with no labels. CDI: PIC labeled bottles of sanitizer.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling cheese pizza without the use of a head covering. Use head coverings to prevent contamination of food, equipment and utensils.