EDIBLE ARRANGEMENTS

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. Observed no certified food protection manager onsite during inspection. Designated PIC was unable to correctly answer questions relating to employee health policies or identify signs/symptoms of food borne illness. PIC was unable to identify where the thermometer was and which test strips to use for the sanitizer at the 3-compartment sink. PIC brought PH strips to test quat sanitizer. EHS provided education. 10-day VR Required. 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. Observed no certified food protection manager on duty. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer in 3-compartment sink over 400ppm. CDI- EHS educated PIC on how to dilute the product. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees without hair restraints.

7-204.12 Chemicals used to wash or peel raw fruits and vegetables shall meet the requirements of the NC Food Code and used according the products label. -P Observed FIT antibacterial fruit and vegetable wash being used at the facility. PIC stated that they measure the wash out in an unmarked cup then add it to a sink full of water. EHS advised that the directions for the wash need to be followed, 1 packet to 5 gallons or water or 1 TBSP per 1 gallon of water. 3-day VR Required.

4-501.11 Maintain equipment in good repair. Observed handle on RIF still in disrepair. Repair as soon as possible. **REPEAT**

4-501.11 Maintain equipment in good repair. Observed broken handle with insulation visible at back RIF. Repair at earliest opportunity. (-0.05)

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 Cut honeydew cooling with lid on product, CDI - Lid removed. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . No thin probe thermometer on site VR