TASTY HALAL FOOD

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed no EHP. -CDI- EHS provided EHP and PIC signed at time of visit. -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 written V&D procedures. -CDI- EHS provided handout. -0.5- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed PIC handle phone and then return to handle cucumber without washing hands. -CDI- EHS educated PIC on when to wash and PIC washed hands and item was voluntarily discarded. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at handsink. -CDI- PIC provided napkins. Ensure paper towels or approved alternative are available at all times. -1-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw chicken stored over waters and other drinks in RIC. -CDI- PIC corrected storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed chicken and gyro meat holding on grill at 63F. -CDI- PIC voluntarily discarded. -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 .

3-501.17 (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)./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 no date marks on cut tomatoes, cut lettuce, chinna (dish containing lentils), and rice. Per PIC, lettuce and tomatoes were prepared today and other items prepared two days ago. -CDI- PIC properly date marked items. -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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required. -P- Observed quaternary sanitizer in spray bottle at 500ppm. -CDI- EHS educated PIC on diluting sanitizer and water was placed to reach 400ppm. -1-

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 bottles with no labels. -0-

3-302.15 Wash fruits and vegetables prior to use. Observed multiple unwashed heads of lettuce on food trucks. Per permit conditions, all items must be washed prior to being brought on truck. -0.5-

5-103.11(A) Provide sufficient water to meet the peak water demands of the food establishment. -Pf- Observed water sputtering from faucet/hardly coming out. Observed water tank nearly empty. **VOLUNTARY CLOSURE** **MUST RETURN TO COMMISSARY AND REFILL WATER TANK AND SEND PROOF TO EHS VIA VIDEO MESSAGE BEFORE MFU CAN RETURN TO OPERATE** **10 DAY VERIFICATION REQUIRED** -0.5-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. EHS observed employee bookbag stored on forks and speaker and other items stored on single-use bags. -0-