AUNTIE ANNES NC 156

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

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- *Observed - No proof of training during inspection. PIC stated they had no knowledge of any training provided that went over the employee health policy and reporting agreement. *CDI - EHS provided employee health policy agreement for all current staff to read, sign and date. For more information on employee health policy, 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 - Bottom of Single Door Standing RIF with dry food debris build up in need of cleaning.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility with PIC and other associates that stated they have CFPM servsafe certificates, but could not show copies or pictures of certificates during inspection, PIC answered EHS’s questions correctly during inspection and demonstrated knowledge for PIC duties. EHS spoke with PIC about having pictures of certificates on phones for health inspections. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple plastic containers and lids stored as clean that felt oily to the touch. CDI-Containers were set to be rewashed. 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 .

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee pick up item from the floor and return to food prep without washing hands. Observed food employee handle cleaning spray bottle and begin to return to food prep without washing hands. Observed food employee wash hands and not use a barrier to turn off faucet. -CDI- EHS educated all on when to wash and all washed hands. **REPEAT** -4- 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food. -P- Observed food employee don gloves to initiate food prep after wiping down table. -CDI- EHS educated food employee on when to wash and food employee washed hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed hot dog pretzels and pepperoni pizza pretzels hot holding below 135F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. -0- 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed toxic spray bottle with no label. -CDI- PIC properly labeled item. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 3 food employees with no hair nets. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees engaging in food prep with wrist watch. -0-

5-205.15 Maintain a plumbing system in good repair. Observed broken drain stopper/plug on wash basin of 3-comp sink. Repair. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal items (phones and speakers) stored on prep areas and tables. Observed employee drink stored on top of single-use cups. **REPEAT** -0.5-

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed two food employees wash hands for less than 20 seconds. -CDI- EHS educated both on proper handwashing procedures and both pro[perly rewashed hands. -2- For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed PIC handle broom and dustpan and don new gloves to return to food prep without washing hands. Observed 3 employees wash hands and not use a barrier to turn off faucet thus recontaminating hands. -CDI- EHS educated all on when to wash and all washed hands.

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 multiple containers with no labels. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. -0-

5-205.15 Maintain a plumbing system in good repair. Observed water leaking at water filtration system. Repair. -1-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal items stored on top of clean dishes. -0-

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf. PIC was unsure of correct concentration for sanitizer. CDI - EHS reviewed testing procedures with PIC. A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed large quantity of mouse droppings and live mouse in downstairs storage room (M0-2605). IMMEDIATE SUSPENSION issued.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. No test kit available for sanitizer. CDI - PIC brought extra test kit from central office within airport.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Employee health policy information not provided by PIC. CDI- provided PIC with information on how to gain compliance with this item. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Written procedures for V&D cleanup not provided by PIC. CDI- provided information to PIC on how to gain compliance for this item. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed big dogs in display warmer < 135F. CDI voluntary discard by PIC. 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 .