DELI HN

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not food safety certified. Permit is within 210 of issuance. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-202.12 Provide at least 100F water at handsinks. No hot water upon arrival. CDI- PIC restored hot water.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pork chops and chicken in hot holding < 135F. CDI- items placed on TPHC with 4 hour total hold time. 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 .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed fried chicken in hot holding on TPHC without time mark. CDI by time mark. 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. PIC did not provide TPHC written procedures. CDI provided TPHC template and link to more information. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 unlabeled bottle of oil.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Hot water was turned off upon arrival for inspection. CDI- PIC restored hot water to MFU.