BALLANTYNE RIDGE STADIUM HOME CONCESSIONS

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

2-301.15 Only wash hands in handwashing sink. -PF EHS observed volunteers workers washing hands in two compartment sink. EHS provided education to PIC. CDI - PIC intervened and instructed volunteers to wash hands in hand sink only. (2)

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf EHS observed pizza and hotdogs held on time in concessions stand. No documentation for what time pizza was placed on time. CDI - PIC verified delivery time of pizza and documented when time started; PIC verified reheating time with food employee and was able to document time. (1.5)

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. EHS observed food employee plating pizza with no hat/hair restraint. EHS advised that any food employee preparing or handling food during service shall don a hair restraint. (0)

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

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the handwashing sink. CDI- Hand soap was replaced during the visit.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM onsite during inspection. PIC has one year to achieve CFPM- no points taken. (-0) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety