URBAN AIR ADVENTURE PARK CORNELIUS

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf EHS observed no paper towels in dispenser at front hand sink. CDI- PIC replaced paper towels. -1-

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). EHS observed sausage with a prep data of 07/18. EHS observed tomato sauce, canned mushrooms and canned peppers with no date mark present. CDI- PIC voluntarily discarded the sausage and EHS allowed PIC to date mark other items are they were present during prep. **REPEAT** -1.5- 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 .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P EHS observed household pest sprays (raid and ant bait) present in the kitchen during inspection. CDI- PIC relocated items to office outside of the kitchen. -0-

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. EHS observed two bottles of butter without labels. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. EHS observed two employees handling ready to eat foods/prepping food without the use of a hair restraint. -0.5-

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. EHS observed scoops with no handles present in spices. EHS advised that scoops with handles shall be utilized. -0-

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. EHS observed build up on non-flopped contact surfaces of equipment such as the dip-n-dots cooler at the front counter. More frequent cleaning is recommended. -0-

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf. Observed two heavily dented cans along top seams of can. CDI- PIC removed items to be voluntarily discarded or returned for a credit.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food thermometer stored as clean with residue accumulation along probe and base. CDI- PIC removed item to be w/r/s.

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 roasted red peppers prepped on 11/20. CDI- PIC voluntarily discarded item. 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 .

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed 4 dented cans not removed or separated to designated area. CDI- EHS discussed with PIC, PIC created designated area and removed cans from rack.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. A CFPM arrived after inspection had concluded. PIC has 210 days after issue of permit (until October 20th, 2025) to obtain CFPM certification. -0 points For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety