VARA JUICE

2-102.11 (A) - (C )(1), (4)-(16) 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 the operation of the food establishment. -Pf. PIC unable to demonstrate any food borne illness is or food like it’s safety knowledge handouts redistributed Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC has no food safety certification CDI not required for 210 days by NC DHHS. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 PIC unable to demonstrate any food, safety or foodborne illness knowledge CDI handout, red distributed

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf PIC unable to produce vomiting, diarrhea, response, PLan CDI handout redistributed For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.15 Only wash hands in handwashing sink. -PF PIC washed hands in three compartment zinc. CDIEHS redirected to hand wash sink and coached.

6-301.13 Soap and paper towels shall not be provided at preparation or utility sinks. both the food prep sink and the utensil washing both had employee, mouthwash, hand signs located above them.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed cut watermelon, cut cantaloupe and ricotta cheese all without date marks CDIEHS allowed PIC to date Mark. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf observed multiple different spray bottles of different colored solutions that were unlabeled CDI labeling

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . PIC unable to provide thin diameter probe for testing TCS foods like watermelon, cantaloupe, and ricotta cheese.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. observed large, unlabeled container of sugar.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf PIC unable to provide test trips for chlorine based sanitizer. Test strips for QAC found however no QAC sanitizer found on site only sanitizer found on site was sodium chloride and sodium dichloride.