FREE RANGE FOOD

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed EHP that did not list any of the FBI and only had 2 symptoms listed. Observed PIC only able to report 2 of the symptoms and none of the illnesses to EHS. -CDI- EHS provided EHP handout and educated. -0- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 wash hands and not use a barrier to turn off the faucet. -CDI- EHS educated PIC on proper handwashing procedures and PIC properly rewashed hands. -0- 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 .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw liquid egg whites stored over RTE pickles, dill, and other items and raw cod and caviar over RTE hot dogs in RIC. Observed raw shrimp stored over frozen fries in lowboy freezer. Observed raw salmon stored over RTE roast beef and hotdogs in lowboy cooler. PIC unable to verify if salmon is hot smoked or cold smoked. -CDI- PIC corrected storage order. -1.5- 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 items in lowboy cooler and RIC above 41F. Observed ambient air of lowboy cooler at 50F. Refer to temperature chart. -CDI- PIC voluntarily discarded items and will only use unit to hold non TCS items until repairs can be made. MFU has prep unit, RIC, RIF and lowboy freezer. **3 DAY VERIFICATION REQUIRED** -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 .

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf-3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf- Observed consumer advisory that did not contain a disclosure for the caviar. **10 DAY VERIFICATION REQUIRED** -0.5-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observe a container with no label. Per PIC, items were sanitizer. -CDI- PIC properly labeled items. -0-

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf- Observed hot water at 3-comp sink at 95F. -CDI- PIC corrected, temperature observed at 145F at end of inspection.

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 sweet potatoes with an 11/29 date mark. CDI by discarding. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. No points deducted. Observed staff member working without a hair restraint, upon starting inspection. CDI by donning a ball cap.