SLICK CITY ACTION PARK

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. *Observed - No CFPM onsite during time of inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- *Observed - No proof of training on foodborne illnesses and symptoms during inspection. *CDI - EHS provided Copy of employee health policy and reporting agreement for PIC to utilize in training staff and for staff to read and sign. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

*REPEAT* 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 - 6 Squeeze bottles of Garlic Butter without labels to properly and easily identify the contents within. *CDI - PIC labeled items.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- *Observed - Faded inaccurate test strips during time of inspection. A Verification visit will be conducted within 10 days to ensure establishment is in possession of accurate test strips.

5-103.12 Provide water under pressure to all fixtures.-Pf- *Observed - Cold Water from kitchen faucet unable to dispense from faucet under adequate pressure. A Verification visit will be conducted within 10 days to ensure establishment has repaired handsink to provide cold water under pressure from handsink.

6-301.12 Provide paper towels or approved alternative for hand drying at each hand sink. -Pf Observed paper towels stuck in dispenser. CDI - PIC removed paper towels and repaired operative state. - 0 -

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 marinara, cheese, sausage crumbles, and pepperoni open in prep unit wideout labels. Facility is still working out a date marking system. CDI - Items dated before inspection. - 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf. Observed an infared thermometer on site. CDI - Thin probed thermometer purchased while on site.

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 few squeeze bottles of margarine oil without labels. Label as needed. - 0 -