DANNY DOGS

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a serving spoon stored in the handwashing sink. CDI PIC removed utensil from the sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple tcs foods in the cooler and table top bar above 41F. See temperature chart. There was only a half bag of ice sitting in the cooler and the bottom of the containers were not touching the ice in the table top bar. PIC stated that these items have been in the cooler for about 3 hours. CDI PIC poured 3 bags of ice in the cooler and table top bar to cool down the foods quickly. EHS advised to keep sufficient amount of ice in the cooler. 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 . 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a container of food stored directly on the ground. CDI PIC put food on top of a crate.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 wet wiping cloths stored on the counter. PIC stated that he did nit have sanitizer water today. EHS advised that wet cloths must be kept in sanitizer solution.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed multiple utensil stored unprotected. EHS advised to put utensils in a container for protection from outside elements.

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 disease prevention. CDI handouts, red distributed and coached. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observe PIC, unable to provide knowledge or procedures for responding to these events. CDI handout red distributed. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.12 (A),(B) 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). -P Observe PIC immediately contaminate hands on handles after washing. CDI coached hands re-wash 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 .

6-301.11 Provide soap for handwashing at each handsink. -Pf dish dishwashing soap provided at hand sink, but not hand soap.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P observed, mold growing in refrigerated onion sauce. CDI discard.

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). Observed onion sauce cold held in Tupperware containers inside refrigerator with no date mark. CDI product discarded. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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 opened onion sauce in refrigerator with mold. PIC stated product was two weeks old. CDI voluntarily discarded. 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 .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf observed PIC provided the wrong test trips for chlorine. VR for chlorine test strips.