GOURMET GRUB

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. PIC unable to demonstrate sufficient knowledge of foodborne illnesses. CDI handout given. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P observed raw beef and bust tub stored above canned Coca-Cola CDI re-organize 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 raw beef and bust tubs stored at 43 to 48°. CDI must be cooked and sold by end of service today 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf observed bottle of weak sanitizer unlabeled CDI

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. observed bottled water stored on floor CDI removed from

3-302.15 Wash fruits and vegetables prior to use. observed vegetables on hand and container with cardboard. EHS explained to PIC that all fruits and vegetables must be washed at the Commissary.