INDEPENDENCE HS FOOTBALL CONCESSIONS

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed BBQ Pulled Pork in HH at 116-119. BBQ was from 20 minutes prior. BBQ was reheated to 165F and then added back to HH. Ensure proper HH at 135F and above. 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 .

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 oil bottles and shakers with no label present ensure all working food containers are properly labeled to identify contents.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloths on both the home and visitor side not stored in properly concentrated sanitizer. Ensure wet wiping cloths are properly stored in sanitizer in between uses.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed two food handlers wash hands, recontaminate them on the faucet handles and proceed to don new gloves for food prep. CDI - Food handlers coached with proper hand washing practices. -2-

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135 F within 2 hours if food is to be hot held until service. - P. Observed cheese sauces and chili sauce + meat reheating in crock pot warmers. EHS tracked re-heating progress at beginning of inspection with initial temperatures between 101-112 F at 6:35 pm. Discussion with PIC revealed that reheating began at 5:00 pm. CDI - PIC implemented active stirring to foods and achieved reheating above 135 F before end of 2 hour reheating time parameters. -1.5-

4-502.11 (B) Good Repair and Calibration (Pf). Observed inoperable food thermometer. CDI - PIC procured functional thermometer during today’s inspection. -0-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Pf. Observed incompatible test strips (chlorine) being used to measure quat sanitizer solution. CDI - PIC procured quat test strips during today’s inspection. Quat sanitizer concentration verified at 200 PPM. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hotdogs holding above 41F. Hotdogs were in the refrigerator overnight. CDI- Discarded. 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 outside of the freezer in need of cleaning.