PROVIDENCE DAY SCHOOL OUTDOOR CONCESSIONS

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a CFPM onsite during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed pizzas being held on TPHC without written procedures. CDI: Written procedures were filled out at end of inspection. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 minor debris in bottom of freezer. Clean as needed,

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed QAC sanitizer solution at 100 ppm. Repeat.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed multiple burgers in hot holding drawers below 135F. See temperature chart. CDI- after discussion with PIC, items placed on TPHC since event will be over within 4 hour time frame will any leftover food will be discarded. Hot holding drawers temperature dial also adjusted. REPEAT 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer solution at <50ppm.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed numerous (more than fifty (50) cooked and reheated TCS food items (cheeseburgers, hamburgers, hot dogs) not maintaining temperatures of 135F in onsite hot boxes. CDI - EHS placed items on TPHC (prepared at 5:45 p.m., to be disposed of by 9:45 p.m.) and labeled accordingly. Note: EHS provided PIC with blank TPHC instruction sheet. Should facility opt to utilize TPHC full time, sheet should be filled out in advance, procedures should be followed, and instruction sheet should be made available to EHS at time of inspection or visit. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) food employee handling food items (grilling burgers) while wearing wrist watch. Note: Observed multiple volunteers in concession stand without effective hair restraints. At time of inspection, no employees were engaged in food prep or plating. Once engaged in food prep, employees should have 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 four (4) stacks of single service articles (paper plates, fry boxes) with exposed food contact surfaces. CDI - EHS inverted single service article stacks to prevent potential contamination.