INDEPENDENCE HS INDOOR CONCESSIONS

After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method. - P. Observed facility operating without means to sanitize multi-use utensils at the 3-comp sink. No active utensil cleansing and sanitizing observed at time of inspection. CDI - PIC provided bleach solution to concessions and prepared sanitizer solution. -0-

4-502.11(B) Provide accurately calibrated thermometers. Pf. PIC could not locate a food thermometer during inspection. CDI - PIC provided thin probe thermometer and device verified to be in good repair. -0.5- For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Pf. Observed no means to test sanitizer. CDI - PIC provided test strips to concessions. -0.5-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P-Observed hot dogs and hamburgers holding below 135F. -CDI- PIC placed items on time (TPHC) to be discarded after 4 hours maximum. 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 .

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 buildup of residue and debris along interior of RIC, prep tops, and behind 3-compartment sink in hard to reach areas.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present. Facility allowed a time period of up to 180 days from permit date to comply with the above referenced CFPM requirements. -0- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed compliance with hand washing procedures with exception of one food employee who washed their hands and recontaminated them on faucet handles. CDI - Employee educated and hands properly washed. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed employee dump beverage container in to hand washing sink. CDI - Employee educated on specific use of hand washing station. -0-

7-204.11 Provide sanitizer at correct concentrations, diluting as required. - P. Observed sanitizer at 3rd compartment basin with concentration exceeding 200 ppm chlorine. CDI - PIC diluted sanitizer solution to proper concentration. -1-