YOUR BRAISEN CHEF

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 Observed multiple boxes of sandwiches made within the hour cooling in a thermal bag inside the WIC. CDI EHS educated PIC and she removed the boxes from the thermal bag and put in the blast chiller. 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 .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed PIC has expired QUat test strips that are not measuring the sanitizer concentration correctly. VR Needed 8-1-26

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed a bag of unwashed pears above RTE foods in the WIC. CDI PIC corrected the storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 3 metal pots stored as clean with food residue in them. CDI PIC moved pots to dish pit to be w/r/s. 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 .

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed clean metal pots and bowls not stored covered or inverted.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed three (3) portions of TCS, non date mark exempt food in WIC (repackaged canned chipotle peppers and crushed tomatoes, bagged vegan cheese) with date mark treater than 7 days prior (11/2, 11/1, and 10/31, respectively.) CDI - PIC voluntarily disposed of out of date food item. REPEAT. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth held in QAC sanitizer bucket at prep table underside shelving at a concentration of approximately 50-100 ppm. CDI - EHS remade sanitizer bucket to a concentration of approximately 200 ppm with fresh sanitizer from 3 compartment sink dispenser.

3-302.15 Wash fruits and vegetables prior to use. Observed two (2) washed lemons in WIC, stored as ready to use produce, with stickers still attached. Remove all stickers and debris from produce during initial washing.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one (1) portion of TCS, non date mark exempt food in WIC (ziploc bag of boiled eggs) with date mark of 07/08. CDI - PIC voluntarily disposed of out of date food item. REPEAT. Note: No escalation in point deduction due to noted improvement from previous inspection; fewer food TCS food items were observed as being out of date. EHS recommends that PIC begin scheduled time within commissary kitchen by reviewing and reorganizing stored contents within the WIC and disposing of out of date TCS foods as needed. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) food employee engaged in food prep (masking brownie mix, washing vegetables, etc.) with metal wristband. Remove jewelry prior to food prep.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two (2) stacks of single service articles (metal single service trays) at dry storage racks with exposed food contact surfaces. CDI - EHS inverted trays to prevent potential contamination.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed two (2) opened portions of TCS, non date mark exempt foods in WIC (mozzarella cheese log, bin of cannellini beans) with date marks of 02/28 and 02/27, respectively. CDI - PIC voluntarily disposed of out of date food items. REPEAT. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth held in QAC sanitizer bucket at prep table underside shelving at a concentration of approximately 50-100 ppm. CDI - EHS remade sanitizer bucket to a concentration of approximately 200 ppm with fresh sanitizer from 3 compartment sink dispenser.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) tray of raw shell eggs stored at top shelf of WIC storage, above ready-to-eat foods and unwashed produce. CDI - PIC lowered raw animal food to lowest available shelf space to prevent potential contamination. EHS provided WIC storage order guide to PIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed two (2) opened portions of TCS, non date mark exempt foods in WIC (commercial pasta sauce, bagged spinach) with date marks of 10/24 and 10/25, respectively. CDI - PIC voluntarily disposed of out of date food items. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed four (4) sealed single portion pot and pan detergent tablets stored in the same dry storage bin with clean dishes and single service articles. CDI - EHS removed tablet packages from clean dishes and storage bin and PIC rotated them to proper storage.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed three (3) unwashed produce pieces (two oranges and one onion) stored in the same bin as bagged salad mix and dressings. CDI - Unwashed produce was rotated to lower storage to prevent potential contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC without effective hair restraint at start of inspection. CDI - PIC donned visor and washed hands effectively at start of inspection without correction by EHS.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf EHS observed PIC utilizing bucket of properly concentrated QAC sanitizer. PIC presented test strips for chlorine sanitizer, but had no QAC test kit available. A verification will occur no later than 07/28/2024.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of seasonings stored on the floor in dry storage. Maintain items at least 6 inches off of the floor at all times. - 0 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket stored on top of bin with seasoning and equipment inside. Maintain items separate from facility food items and clean equipment. - 0.5 -