URBAN AIR ADVENTURE PARK MINT HILL

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food. -P- Observed food employee working at the cash register, contaminate hands, place gloves on, and then go and handle food. Ensure that food employees are washing hands prior to donning gloves. -CDI- EHS coached food employee and food employee understood, and properly washed hands. 2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P- Observed food employee working at the cash register, contaminate hands, place gloves on, and then go and handle food. Ensure that food employees are washing hands prior to engaging in working with exposed food. -CDI- EHS coached food employee and food employee understood, and properly washed hands.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed 2 squeeze bottles, and 1 shaker spice not labeled. Ensure that all working food containers are labeled.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee working directly with food with no head covering or hair restraint. Ensure that all food employees working with exposed food, equipment, and utensils have a head covering on.

4-501.11 Maintain equipment in good repair. Observed front of house pretzel warmer not working. PIC was aware and has already placed a work order. Facility is currently using back of house warmer in the meantime. Ensure that equipment is maintained in good repair.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in the facility with a build up of residue present in the interior portion of the machine. Observed no visible contamination of the ice. Ensure that the ice machine cleaning frequency is increased to preclude any buildup.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a spray bottle of water, and 2 shaker bottles of seasoning unlabeled in the facility, ensure that all working food containers are labeled to identify their contents.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed a food employee working in the kitchen with no heading covering/hair restraint. Ensure that all food employees working with food, equipment, or utensils are wearing a head covering.

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 lowboy cooler underneath the prep top with food debris present inside, observed plastic lidded containers stored on a clean dishes rack with sticker residue present. Ensure non-food contact surfaces are cleaned and maintained as clean.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed residue on can opener. CDI Item returned to be re 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black residue on inside of ice machine. Clean with more frequency.

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 debris at the bottom of the RIF, on the inside. Clean with more frequency.

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 nacho cheese in reach in cooler date marked 5/4-5/11. CDI pic coached to ensure food is date marked only 7 days 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 .

3-304.12 (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 in use utensils stored with handle touching the food, mozerella. CDI removed