WESTMORELAND ATHLETIC COMPLEX

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed hot dogs maintained on prep counter at ambient temp. CDI- PIC removed to rapidly cool in freezer. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed thermopen not able to be used at time of inspection due to dead battery. CDI- PIC acquired necessary AAA batteries during inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flying insects in kitchen.

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 fan with heavy dust and residue accumulation blowing directly over prep area. *REPEAT*

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 no procedures for slaw and cheese on TPHC. Time stamp was already recorded for 11am. TPHC implemented correctly. PIC has procedures, however, they were not filled out. CDI- Procedures filled out on site. 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 bottom of freezer covered in brown ice. Remove and clean area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheese and cole slaw being held above 41F in small tabletop reach-in cooler and in ice bath on prep table. PIC stated product pulled from cooler for individual orders and then placed back into unit. EHS recommended use of TPHC to prevent food from being out of temperature but to also keep cooler from overworking. CDI: Education provided and PIC opted to place cheese and slaw on TPHC (small portions to be placed on prep table). EHS provided TPHC form to PIC via email during inspection.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed employee with a food handlers course and not a Food mangers course such as Servsafe. No points will be deducted for 210 days from permit date of 6/17/24. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at the hand sink. CDI by posting handwashing sign.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Cole slaw, pickles, jalapeños and diced onion in a plastic cold container with an ice tray on the bottom at 45F. Cole slaw or sliced cheese if left out should be surrounded by ice on all side of the container to ensure food is kept at 41F. Pickles, onions and jalapeños are not TCS foods. Facility does only put out small amounts of Cole slaw and sliced cheese at a time. If icing the containers better doesn’t work, then they may utilize Time instead of temperature or TPHC (Time as a Public Health Control). Contact inspector for proper forms and labeling the food with start/end time of no more than 4 hours. CDI by placing Cole slaw in a container surrounded with ice. 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 .