BEARDED BROTHAZ EATERY, THE

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety Observed unit operating without a certified food protection manager present. A CFPM shall be on-site during all hours of operation.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed no written procedures for responding to vomiting or diarrheal events available. CDI: EHS provided a copy.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a whisk being stored in hand sink. CDI: PIC removed whisk.

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) 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 . Observed a container of potato salad being held in reach in cooler without a date mark. CDI: PIC date marked potato salad that was prepared yesterday.

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 working bottles of sauces being stored unlabeled on prep counter. Label all working containers of food.

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 a stack of single use to go containers being stored outside of their original packaging right side up on prep counter. CDI: PIC inverted containers to protect against contamination.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed unit using chlorine sanitizer on unit without test strips available to test concentration level. VERIFICATION REQUIRED to ensure unit obtains chlorine test strips.

5-103.12 Provide water under pressure to all fixtures.-Pf Observed unit operating with no available water. CDI: PIC had an approved potable water hose and was able to obtain water and fill tank at Northridge Middle School during inspection.

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

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf No foods held over 24 hours labeled. Prepared 2 days prior. Date marks added. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw eggs stored above RTE mac n cheese. CDI - Storage order separated. - 0 - For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed rice, tilapia, shrimp, and crab balls stored in prep unit, reach in cooler, and cooler of ice. All temperatures reading ambient temp of 38F. It is presumed that all items were placed into cooler units before they were at the required temperature. CDI - Items were uncovered and were cooling by the end of the inspection. Hang thermometers in all units to ensure units at 41F prior to placing food items inside. Additional ice was added over the items in the cooler. - 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 .