DA HOT BOX

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed PIC with limited knowledge of foodborne disease and no EHP. -CDI- EHS educated and provided PIC with copy. -0- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf- Observed no V&D cleanup procedures. -CDI- EHS provided handout. -0.5- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.12 (A),(B) (C) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel) and use a clean barrier such as a disposable paper towel when touching surfaces such as a manually operated faucet handle to avoid recontaminating hands. -P- Observed PIC and food employee wash hands and not use a barrier to turn off the faucet. -CDI- EHS educated both on proper handwashing procedures and both rewashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 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 PIC don gloves to begin to work with single-use/single-service plates. -CDI- EHS intervened, educated PIC on when to wash, and PIC washed hands. -2-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed quaternary sanitizer at 500ppm. -CDI- EHS educated PIC on proper sanitizer concentrations and concentration corrected to 400ppm. **REPEAT** -1.5- **POINTS NOT ESCALATED DUE TO SANITIZER BEING PREPARED AND USING A DIFFERENT TYPE OF SANITIZER** 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)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed shredded mozzarella cheese at 47F and raw marinated wings at 43F. Per PIC, items were purchased and prepared less than 4 hours ago. Observed ambient air of unit at 34F. -CDI- PIC placed items in lowboy freezer to cool back down. Ensure that items are being transported in temperature controlled environment and that items are marinated at commissary and being cooled back down prior to being placed on MFU. -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

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottle with no label. -0-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observe screen open with no active orders. -0-

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed peppers and other produce on MFU. Ensure that all items are washed at commissary. This is a permit condition. Repeated violations will result in permit action. -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 single-use/single-serve plates stored on floor of MFU. -CDI- PIC relocated items. -0-

4-501.11 Maintain equipment in good repair. Observed prep unit not in use. Per PIC, truck was cleaned and electrical outlets not functioning. **10-DAY VERIFICATION REQUIRED BY 11/2/26** -0.5-

5-303.12 A cap and keeper chain, closed cabinet, closed storage tube, or other APPROVED protective cover or device shall be provided for the water inlet and outlet. Observed no cap on water outlet. Ensure to maintain water outlet cap in place. -0-

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. See priority items below. Educated PIC on different processes throughout the inspection.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed log of ground beef open but not in a container or covered. Observed container of white fish and container of salmon uncovered. All were in tall reach-in cooler.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P No sanitizer mixed. Helped PIC mix chlorine sanitizer. Used test strips to ensure it was within 50-200ppm. Advised PIC to remove the Quat tablets as he does not have test strips for this type of sanitizer.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . There was a digital thermometer on site still in the package but the package was water logged. The thermometer did not have a thin probe.It was discarded. Verification required.

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 sugar and salt unlabeled.

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 wing sauce on the ground. Moved to shelf.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. PIC did not have a head covering.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Scoop in flour did not have a handle and was down into the product. PIC agreed to use a handled scoop in the future.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Fryer baskets were heavily caked with grease. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Shelving and containers throughout are in need of a detailed cleaning as they b have buildup, are sticky, and visibly soiled.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. The floors and walls need to cleaning. There is excessive buildup.