ROCKY RIVER HS FOOTBALL CONCESSION

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chicken strips from Bojangles measured 116-121F in hot holding. TCS foods in hot holding shall measure at least 135F. CDI - PIC will use TPHC and discard the chicken tenders if they aren't sold by the end of the game (less than 3 hours). 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 . Establishment only has dial thermometer. Ensure establishment has thin probe thermometer for checking thin foods (hot dogs). VR - Verification required within 10 days that establishment has thermometer. REPEAT

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No chlorine test strips at establishment. VR - Verification required within 10 days that establishment has test strips. REPEAT

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code. - Pf. Observed overall lack of control of facility. This is evidenced by the priority and priority foundation violations listed as follows: Limited knowledge on employee health policy, written procedures for bodily fluid incident clean up, hand washing drying provisions, no sanitizing methods for food contact surfaces, no means to verify sanitizer concentration levels, unidentifiable toxic substance and food thermometer availability. CDI - EHS discussed all critical items with PIC. Verification visit will be made to verify compliance with items not corrected during inspection. -1- Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. - Pf. Observed limited knowledge of employee health reporting, exclusion and restriction criteria. EHS could not locate health policy onsite. CDI - PIC coached on EHP procedures, including the symptoms and FBIs and provided 3 page hard copy of EHP. -0-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. - Pf. Facility does not have written procedures to clean up bodily fluid incidents. CDI - EHS provided written procedures. -0- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

6-301.12 Hand Drying Provision (Pf). Observed only hand sink without hand towels. CDI - PIC provided disposable towels. -1-

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method. - P. Observed facility operating without means to sanitize multi-use utensils at the 2 comp sink. Concession stand is not preparing foods at this time and currently selling pre-packaged non TCS foods and packaged chicken biscuits and chicken sandwiches from Bojangles’ and Chick-Fil A. -1.5- VR required. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf. Observed unlabeled spray bottle containing water+bleach mix. EHS verified chemical substance with provided test strips. CDI - Spray bottle labeled. -0-

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. - Pf. Could not locate a food thermometer during inspection. -0.5- VR required.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Pf. Observed no means to test chlorine sanitizer. -0.5- VR required.