DESI FRIENDS KITCHEN

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. - Pf. Observed the following non-compliant priority items during today’s inspection: No accessibility to hand drying supplies, improper sanitizer concentration, toxic chemical identification, food storage order, date marking/thaw pull/first in first out practices, inefficient cooling methods, cold and hot holding temperatures. CDI - EHS provided education to employees and PIC present and active correction to the above mentioned priority items. -1- A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed towel dispenser unable to provide disposable towels. CDI - PIC provided towels to hand washing station. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed box containing raw shelled eggs stored over closed container of kapooh (chicken broth). No physical evidence of contamination noted. CDI - Storage order corrected to prevent cross contamination. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed spray bottle of bleach + water mix with concentration exceeding 200 PPM chlorine. Sanitizer solution bleached out the test strip. CDI - Solution diluted and concentration reduced to 100-200 PPM. -1.5- 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.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed sticky rice hot holding in the warmer at 104 F. Discussion with PIC revealed that the warmer has been turned off since 1:00 pm. Warmer is turned off to prevent the sticky rice from drying out. CDI - EHS coached and rice voluntarily discarded by the PIC. -1.5- 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.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed cheddar cheese and feta cheese cold holding at 48-49 F in the prep top. Items had been cold holding in prep top since previous day per PIC. CDI - Cheeses voluntarily discarded by the PIC. -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.

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 the following items without date labels: Black bean salsa, pico salsa, cooked chicken. PIC traced back prep dates to 9/10. CDI - Allowed PIC to properly date mark TCS foods. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. - P. The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed the following missing pull/thaw dates: Portioned mak len and curry. Observed the following foods held past 7 days: Mushrooms and black bean salsa. CDI - Expired foods voluntarily discarded, pull/thaw dates added to portioned mak len and curry. -1.5- 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.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf. Observed spray bottle containing sanitizer labeled as 50/50. PIC states that it is bleach + water used to sanitize food contact surfaces. CDI - Spray bottled labeled accordingly. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. - P. Observed household pesticide stored on chemical storage shelving. CDI - Pesticide removed from facility by PIC. -0-

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 container of cooked rice insufficiently cooling in the prep reach-in unit at a rate of 0 F after > 20 minutes due to being covered in plastic wrap and packed inside a plastic shallow container in high density. CDI - Rice portioned into smaller batches in metal containers, left uncovered and transferred to the walk-in cooler. Temperature of cooked rice decreased to 65 F after additional 30 minute interval. -0- 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.

3-501.13 (A), (B), (C) Use approved thawing methods. - Pf. Observed recently prepared raw chicken thawing in stagnant water at the prep sink temping at 72 F. CDI - Raw chicken transferred to the walk-in cooler. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of raw chicken stored on the floor of the walk-in cooler. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one food handler not wearing hair restraint while preparing food. -0-

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed box containing paper towels stored on the floor adjacent to stand up reach-in cooler. -0-

6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed personal employee foods and drinks stored above and co-mingling with resale foods throughout facility walk-in cooler and refrigeration units. -0.5-