PLAYLAND PINEVILLE

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed portioned cups of sour cream and salsa in back RIC dated for 3/27. CDI- PIC checks logs and verifies items were prepped this weekend. PIC updates date mark. (-1.5)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple used wiping cloths hanging off splash guards of hand sinks. CDI- Cloths placed into sani-buckets with 250ppm quat. (-0)

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop for sugar laying sideways with handle in product. CDI- PIC sets scoop so handle sticks straight upwards and sugar does not need to be touched to dispense. (-0)

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed employee pick glove up off floor and begin to put on gloves for food handling without first washing hands. CDI- EHS directs employee to wash hands properly before donning gloves. (-0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded cheese and butter inside RIC above 41F. PIC states recent delivery and abnormally busy morning have led to doors open more than is usual. CDI- EHS verified all items return to 41F rapidly with doors shut. PIC should monitor temperatures carefully and ensure corrections are made as needed. (-0)

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed bleach in spray bottle exceeding readable concentration by test strip. (>200ppm). CDI- Bottle segregated from usable chemicals for dilution. (-1)

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf EHS observed ambient temperature on RIC increasing from 40F to 49F within 20 seconds of door held ajar. PIC is advised to have unit serviced to ensure TCS foods can be maintained at 41F and below- especially important due to this RIC being the primary cooling equipment onsite. CDI- EHS did note proper cooling temperatures achieved in inspection, and all TCS items out of compliance return to 41F within 15 minutes of door remaining shut. (-0.5)

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 package of hot dog not date marked. CDI, hot dogs voluntarily discarded. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed multisurface cleaner stored over prep table. Improvement made since previous inspection so points not escalated today. CDI, cleaner relocated for proper storage.

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

4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean cutting board stored in splash zone on faucet of 3 compartment sink. I

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. - Observed no quat test strips available for quat sanitizer . Vr required.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P - Observed food employee touch RTE turkey with bare hands. CDI, turkey voluntarily discarded . For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cheese, yogurt and items not held at 41 degrees F and below. CDI, yogurt in tall reach in unit at 45 degrees F voluntarily discarded. Adjustements made to refrigeration units and observed food temperatures decrease after several minutes of monitoring. Vr needed to ensure unit effectively calibrated and maintaining TCS foods at 41 degrees F and below. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed cleaning agents and stored over prep sink and single-service lids. CDI, chemicals relocated for proper storage.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket below 50ppm chlorine. CDI, bucket refilled to proper concentration.