PROVIDENCE DAY SCHOOL INDOOR CONCESSIONS

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. PIC not certified. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed recently delivered pizza (delivery personnel leaving establishment site as EHS arrived) hot in Alto Shaam hot box at temperatures ranging from 129F to 140F. Per conversation with PIC, Alto Shaam (set to 140F) was only recently turned on. CDI - EHS placed pizza on TPHC utilizing tape marker (to be disposed of by 5:45 p.m.). EHS advises facility to verify that TCS food remain above 135F or greater. EHS has provided blank TPHC document, should facility seek to utilize TPHC procedures instead of hot holding for future periods of service. 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 one (1) employee engaged in food service (plating pre-cut pizza for sale) without effective hair restraints.

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 two (2) stacks of single service articles (paper plates) with exposed food contact surfaces. CDI - EHS inverted paper plates to prevent potential contamination. REPEAT. No escalation in point deduction; establishment is an LFSE (Limited Food Service Establishment) that has been recently re-permitted for food service.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. PIC not certified. CDI by instruction.

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: http://meck.co/FoodSafety. Observed no written vomiting and diarrhea procedures. CDI, sample procedures emailed to PIC.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed 1 spray bottle of chlorine sanitizer testing 0ppm chlorine. CDI, sanitizer refilled to required concentration.

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 coffee filters on shelf removed from protective packaging and uncovered / unprotected.