LAKE NORMAN CHARTER STADIUM CONCESSIONS

5-202.12 Provide at least 100F water at handsinks. Observed handwashing sink with a maximum water temperature of 85F -0 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of unknown contents. PIC identified contents to be sanitizer and discarded. -REPEAT- -1 point-

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 use nacho containers stored upright and without covering or wrapping. Observed single use food boats stored upright and without packing in dry storage area. -0 points-

5-205.15 Maintain a plumbing system in good repair. Observed minor leak under three compartment sink. -0 points-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. -0 points- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottles of unknown substances in kitchen. PIC identified contents to be sanitizer. CDI - Bottles were emptied. -0 points-

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed water at three compartment sink only able to reach a temperature of 102F. Handwashing sink in kitchen was able to maintain a temperature of 101F. PIC has been advised to correct three compartment sink so that a minimum water temperature of 110F can be achieved. A verification will be conducted by October 6th, 2025 to determine if establishment is in compliance.

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- *Observed - Cheese and pepperoni pizza below 135F, establishment is only open for 3 hours and will switch to holding TCS foods on TPHC. EHS will provide TPHC procedure forms to PIC Jill Thomas via email. *CDI - PIC placed label on items with a start time of 6:30PM. 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 .

4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf- *Observed - Chlorine test strips available only, establishment is using Quaternary Sanitizer. Order correct test strips for Quaternary sanitizer. EHS will conduct verification visit within 10 days to verify that facility is in possession of correct test strips.

5-205.15 Maintain a plumbing system in good repair. *Observed - Small leak under 3 compartment sink. Repair leak to maintain system in good repair.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM person on staff. No points taken due to establishment being within 210 days of permit issuance to acquire a certified food protection manager certificate. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thermometers in facility during inspection. PIC stated that thermometers have been orders. Verification visit required within 10 days to ensure compliance.

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 three dented cans of nacho cheese being stored with other food products. CDI: PIC labeled cans in designated area to differentiate them from food for service.