AUNTIE ANNES UNCC

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 Hot dogs held using TPHC were not labeled with start time. TCS foods held using TPHC must be labeled with start time and used or discarded within 4 hours. CDI - PIC educated on TPHC and wrote TPHC start time.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Hot dogs in reach-in cooler measured 44F. PIC stated they were heated up and put back in cooler around 11am. Use walk-in cooler to cool TCS foods after preparation. CDI - PIC moved hot dogs to walk-in cooler to continue cooling. 0 pts. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. -Observed no certified food protection manager on site during inspection. For more information on becoming a certified food protection manager please visit: 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 food residue along exterior/edges of butter trays, while stored as clean. -CDI- PIC moved dishes back to three-compartment sink to be properly washed, rinsed, and sanitized.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. PIC dumped out water in hand washing sink. Do not use hand washing sinks for purposes other than hand washing. CDI - PIC educated on hand sink use. 0 pts.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. PIC not wearing hair restraint while preparing dough. // 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. PIC wearing watch while preparing dough. Do not wear jewelry on hands or wrists while preparing food.

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. Clean top of microwave. 0 pts.

4-501.11 Maintain equipment in good repair. Ice leaking onto boxes of food in walk-in freezer. Repair walk-in freezer so that ice doesn't drip onto food. Boxes were sealed so no contamination observed. 0 pts.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed PIC without knowledge of the employee health policy or signs/ symptoms or illnesses. EHS reviewed employee health policy (signs/ symptoms/ illnesses and restriction) with PIC. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 Observed no time stamp for hotdogs held on time. CDI- Time stamp placed on items.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed container of hotdogs cooling with lids tightly fitted. CDI- Lid removed for cooling

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handles stored in flour and ice.

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 food residue/debris build-up in bottom of reach-in cooler.