RICCI'S HOAGIES

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed shredded lettuce temping above 41F in prep tops. PIC stated items were cut and placed in units this morning after prep around 10am. Observed pre packed salads held in glass reach-in temping above 41F due to unit being held open during stocking. CDI- PIC removed items to be cooled in reach-in cooler and reach-in freezer. Shredded lettuce used during service. *REPEAT* no point escalation due to overall improvement based on previous report. 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 .

3-501.15 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 shredded lettuce temping at 66F after cooling in reach-in after 3 hours. Item was being held in large deep densely packed container with lettuce being held in water. CDI- PIC removed item to shallow pans and replaced back in reach-in after discussing cooling methods with EHS. *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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Food packaged onsite and held in glass reach-in include Mac, potato salad, mozzarella cheese, and pasta. Ensure items are properly labeled with the following information. VERIFICATION REQUIRED on or before 8/31.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Bear guard needed for food employees handling food with extensive body hair including beards. EHS discussed with PIC.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed multiple employee beverages, stored with single service utensils for the customer. CDI.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P observed Food employee Donn gloves without first washing hands. CDI coach employee wash

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed shredded lettuce at 53° cooling and covered lexan in reach and cooler. CDI removed spread out and un then placed back in the reaching in cool 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed multiple cold, held sliced tomatoes and shredded lettuce containers in top of prep units above 41°. CDI placed on temporary TPHC for discard in three hours. 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 .

3-501.15 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 shredded lettuce, being cooled and covered plastic container in reaching in cooler. CDI removed opened and spread out to promote 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 . observed PIC unable to provide thin diameter VR 10 days