FRANKENBURGER

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed one (1) portion of TCS food (chili) held at approximately 90F with no label. Per conversation with PIC, chili was prepared shortly before service (approximately 4:45p) and was set to be used or disposed of within 4 hours. Observed no TPHC documentation within MFU. CDI - EHS affixed label to stove top station (4:45p-8:45p) and provided partially filled and blank TPHC documentation to be retained within MFU for review by Health Department during visits and inspections. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed sales window open throughout inspection. Observed no insect or pest entry. Utilize screens, mesh nets, or windows as needed to protect outer openings.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in use utensil bin (tongs, knives, spatulas, etc.) held at prep table in room temperature sanitizer solution with 4 hour time mark. EHS advised PIC to utilize non sanitizer solution water held at 135F or greater or to hold utensils dry at prep tray for 4 hours or less after initial use.

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 one (1) stack of single service articles (fry boxes) with exposed food contact surfaces. CDI - PIC inverted single service articles to prevent potential contamination.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) bin of unwashed red and white onions in WIC stored above packaged ready to eat hot dogs. CDI - EHS provided PIC with WIC and reach in storage order guide chart stickers. Storage order within WIC was fixed accordingly. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) in use wiping cloth stored next to red bucket of concentrated QAC sanitizer at prep table underside. CDI - EHS rotated wet wiping cloth to sanitizer bucket prior to washing hands and continuing inspection.

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 a bag of chili dated on prep/freeze date of 3/7/25. Chili was thawed earlier in the week but date of thaw was not marked. CDI - PIC marked the date of thaw underneath the date of freeze. - 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed basil present in MFU. CDI - Basil brought into commissary to be washed prior to use on MFU. - 0.5 -