BIG AIR TRAMPOLINE PARK

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. OBSERVED PIC working in the kitchen was unable to answer the question as concerns operations and equipment in the kitchen. Education was provided on processes and ways to monitor. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

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 A Certified Food Protection Manager was not onsite at time of inspection. A CFPM shall be onsite during all hours of operation.

6-501.111 Keep the premises free of insects, rodents, and other pests. OBSERVED flies around the kitchen area during inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food service employee operating without effective hair restraints. CDI - EHS and PIC had conversation pertaining to personal cleanliness requirements for food service employees.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed an incomplete employee health in the facility during inspection. CDI. PIC was provided a new copy and education provided. Repeat For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sanitizer at 3 comp sink at 0ppm. CDI. PIC replaced the solution. 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed build up on food contact part of the thermometer. CDI. Equipment was cleaned. 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 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 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 containers of ham, beef, sausage in RI without dates. CDI. PIC dated. Also indicated that they were opened yesterday. 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 .

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed an incomplete employee health in the facility during inspection. CDI. PIC was provided a new copy and education provided. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee walk into facility, don gloves, and began food prep without first washing hands. CDI-EHS informed food employee to wash hands before entering facility and donning gloves and food employee properly washed hands.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of sanitizer being stored on chemical storage shelf without a label. CDI: PIC labeled bottle. REPEAT.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open during inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees handling food without head coverings. Use head coverings to prevent contamination of food. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food service employee with multiple bracelets on wrists and arms. Repeat 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed multiple food service employees operating without effective hair restraints. CDI - EHS and PIC had conversation pertaining to personal cleanliness requirements for food service employees.

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 build up on prep area and soda dispenser.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed hand sinks without waste bin.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed standing water on the floor.

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 Observed facility without written procedures for responding to vomiting or diarrheal events. CDI: EHS provided a copy. REPEAT.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee beverages being stored on dry storage shelf above single use articles. CDI: PIC relocated employee beverages away from single use articles.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed containers of pizza sauce, shredded cheese and pepperoni all being held above 41F in prep flip top cooler. See temp chart. VERIFICATION REQUIRED to ensure unit is holding TCS foods to 41F or below. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of sanitizer being stored on chemical storage shelf without a label. CDI: PIC labeled bottle. REPEAT.

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

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 a box of single use plates being stored on floor in prep area. Store single use articles at least 6 inches above the floor. REPEAT. 4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed several stacks of single use plates, to go containers and sauce cups being stored outside of their original packaging right side up on prep counters. Invert single use articles after removed from original packaging to protect from contamination.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Test strips were not available to test quat sanitizer used for sanitizing equipment, utensils and prep counters. VERIFICATION REQUIRED within 10 days to ensure test strips are obtained. REPEAT.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on floors throughout dry storage room and behind front counter. Clean as needed.

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 A Certified Food Protection Manager was not onsite at time of inspection. 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 vomiting or diarrheal event clean up was not available. CDI: EHS provided a copy.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed several metal bowls and a ladle with build up being stored as clean. CDI: Items were returned to be W/R/S. REPEAT. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on inside surface of bulk ice machine. Clean as needed. REPEAT.

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 pizza sauce being held in prep top cooler and all TCS items in RIC being held above 41F. See temp chart. CDI: Staff voluntarily discarded all items. REPEAT.

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: 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 containers of ham and sausage being stored in prep top cooler and an open package of hot dogs being held in RIC all missing date marks. CDI: Ham and sausage were date marked and hot dogs were voluntarily discarded. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of sanitizer missing a label. CDI: Staff labeled bottle. 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 Observed cans of raid pest spray only approved for household use being stored on storage shelf. CDI: PIC removed raid spray.

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 working bottles of butter and sweet red chili sauce and containers of powdered sugar and cinnamon sugar unlabeled. Label all working bottles and containers of food.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed a stack of single use plates and two stacks of single use bowls being stored outside of their original packaging right side up on shelf of prep counter. Invert single use plates and bowls to protect against contamination.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Test strips were not available to test quat sanitizer used for sanitizing equipment, utensils and prep counters. VERIFICATION REQUIRED within 10 days to ensure test strips are obtained. REPEAT.

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 build up on gaskets and inside reach in cooler. Clean as needed. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed leaking faucet at service sink. Repair leak. REPEAT

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC does not have certification of being a food protection manager. -REPEAT- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM observed on site during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM observed on site during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee walk into facility, don gloves, and began food prep without first washing hands. CDI-EHS informed food employee to wash hands before entering facility and donning gloves and food employee properly washed hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed large floating debris in hand sink.-CDI debris were removed 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Did not observe paper towel at hand sink- CDI replaced paper towels

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener and thermometer both stored clean with dried food debris food contact surfaces.CDI-Items were placed at dirty side of 3 compartment sink to be properly cleaned and sanitized. 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. Ice machine

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed nacho cheese hot holding in cheese and nacho warmer at 130F. PIC stated nacho cheese is heated in unit and left on over night until cheese is emptied and then they discard and repeat the process. CDI-Nacho cheese was 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded mozzarella cheese and marinara sauce cold holding above 41F in flip top cooler (refer to temperature chart). PIC stated shredded cheese was placed into unit around 1pm from the reach in cooler and tomato sauce was poured from a can and could have possibly been cooling in unit. -CDI-PIC placed both items into reach in freezer to rapidly cool. Items cooled below 41F within 30 minutes. 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 . 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 .

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 diced ham and breaded chicken tenders in flip top cooler without date mark labels. PIC stated items were opened this past Saturday. CDI-Items were properly dated with Saturdays date and made aware that the discard date is tomorrow 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 .

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Did not observe air thermometers in cold holding units.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee preparing food without head covering. -REPEAT-

4-502.13 Single-use and single-service articles cannot be reused. Observed small single use plastic containers use as scoops in cinnamon and salt containers. CDI-Items were discarded.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at flip top unit badly discolored with deep groves and cuts and in need of replacing.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf PIC could not locate test strips to measure quat sanitizer at 3 compartment sink and in sanitizer bottles. VR a 10 day visit will be conducted to check for quat test kit in facility

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 to remove food debris, grease, and dirt inside and outside of all cold holding units especially handles, openings and gaskets as well as on cooler all shelving. Also observed cleaning needed on drink dispensers and nacho/cheese hot holding equipment.

5-205.15 Maintain a plumbing system in good repair. Observed a slow drain at hand sink and “rinse” compartment of 3 compartment sink. Repair clog in drain.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors and walls throughout facility with build up of dirt and debris, specifically by single use storage and chemical storage shelving with debris and syrup from soda dispenser.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM observed on site during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener stored clean with dried food debris stored on blade of can opener. PIC stated can opener was not in use today. CDI-PIC placed can opener at 3 compartment sink to be cleaned and sanitized. 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. Observe cleaning needed in ice machine with dark build up starting to accumulate.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chili hot holding at 130 in chili and nacho warmer/dispenser. CDI-Chili was 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee preparing food without hair restraint.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed three (3) dumpsters with open lids and side doors. CDI - Lids and doors were closed prior to returning to interior premises.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed missing ceiling tile at register area, above coffee maker. Replace missing ceiling tile.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety 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 chicken wings and French fries stored in the hot cabinet at less than the required temperature for the hot holding of TCS foods. CDI - PIC disposed of food voluntarily.

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 approximately 5 non-TCS (butter, garlic butter, and barbecue sauce) working containers without effective labels. CDI - PIC and EHS discussed effective labeling of containers and labeled working containers within the kitchen area.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food service employee with multiple bracelets on wrists and arms. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed multiple food service employees operating without effective hair restraints. CDI - EHS and PIC had conversation pertaining to personal cleanliness requirements for food service employees.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service fry baskets stored with exposed food contact surfaces. CDI - Baskets were reoriented to prevent potential contamination.

4-501.11 Maintain equipment in good repair. Observed orange oven ('Meatza Oven') stored clean with signage denoting it as out of service. PIC informed EHS of service order to repair the out of commission equipment.

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 labels and label residue affixed to plastic containers stored on the drying rack as clean. REPEAT. No escalation in point loss due to noted improvement since previous inspection.

5-205.15 Maintain a plumbing system in good repair. Observed 3 compartment rinse basin and kitchen area handsink draining slowly, taking approximately ~25 seconds each to drain. No signs of tampering with plumbing fixtures or drains was evident. No signs of backflow or clogged drains. Plumbing system was elsewise fully functional.

5-501.111 Keep storage areas and bins for waste in good repair. Observed out side dumpster with one removed lid and one severely cracked lid. Contact waste management service for proper maintenance of waste receptacles.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed white lid inside of ice machine with pink microbial buildup. Increase frequency of cleaning. - REPEAT - 1.5 -

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 food debris present to handle of orange oven. Clean as needed to prevent buildup. - REPEAT - 0.5 -

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed shield inside ice machine in need of cleaning. Increase cleaning frequency.

3-302.12 Food Storage Containers Identified with Common Name of Food - C - Observed water bottle not labeled for common name of food. REPEAT.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed male employee working in kitchen preparing condiments and washing equipment without hair restraint.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed stand up fan in kitchen in need of cleaning. Observed air filters on outside of ice machine in need of cleaning. Increase cleaning frequency.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed employee turn faucet off with their bare hands after washing them. CDI by instruction to use barrier.

3-302.12 Food Storage Containers Identified with Common Name of Food - C - Observed container of sugar and water bottle not labeeled by common name of food.

6-501.12 Cleaning, Frequency and Restrictions - C - Observed sticky residues accumulating on floor in back room near can wash.

5-202.12(C) Self closing faucets shall provide a flow of water lsting at least 15 seconds per activation. -Pf All hand sink faucets in men's rest room run for less than 15 seconds (7-12 seconds). VR- Will return within 10 days to verify correction.

4-501.11 Maintain equipment in good repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present has food protection manager certification.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee drink with screw type lid stored on shelf above pizza dough in low prep cooler. CDI - Drink relocated to bottom shelf.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. 4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer concentrate empty at three comp sink; plastic food pan with sticker residue stored as clean on drying rack; pink and black build up present inside ice machine. CDI - Ice machine cleaned; food pans pulled for cleaning; concentrate bottle replaced and now dispensing within acceptable range.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up from low prep cooler gasket.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC was unable to provide documentation to verify she had a managers ANSI food safety certification. Points will begin being deducted for this violation 210 days after the permit was issued on March 26, 2018.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed debris accumulation on the inside of the ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pre-made pizzas being stored at room temperature without time or temperature control and ranch dressing cups cold holding above 45F in a flip top cooler. CDI- time sticker added to pizzas to be sold if not used within 4 hours from when they were removed from temperature control. Ranch cups were relocated to a reach in cooler for cooling.

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 corn dogs dated 2/22/18 in a reach in cooler. CDI- product discarded. 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 sliced cantaloupe not dated in a reach in cooler. CDI- product dated. Improvements made to datemarking.

7-201.11 Store toxic materials to avoid contamination. -P Observed chemicals stored above soda syrup bags on dry storage shelving. CDI- storage rearranged.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one wet wiping cloth stored on a prep. counter while not in use.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed no test kit on site to measure quat sanitizer in 3 compartment sink. VR required.

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 multiple TCS foods not or improperly date marked. CDI- dates added corrected

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed containers of solution unlabeled. CDI properly labeled