KIDS R KIDS OF BLAKENEY

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bleach and other cleaner stored on shelf with single-service/use items. CDI - Chemicals were moved to a different location.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed bowls stored as clean stored with water facing up with water inside them. Needs to be air dried and stored in a self draining position.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed phone on prep table. Needs to be stored in a designated area that prevents cross-contamination.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed touch up paint needed to walling in pantry. -General comment.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jackets stored on shelving housing facility’s dry goods.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed dented cans not separated. CDI - PIC had dented cans placed in separate designated location.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee without head covering. Food employee donned head covering during time of inspection.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee come back into kitchen and begin portioning fruit without discarding gloves and washing hands. CDI hands washed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed pot, metal bowl, and slicer soiled with leftover food debris. CDI moved to dish machine for cleaning. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed large pot for chicken fajitas holding at 136-95F. CDI product reheated to 206F. PIC stated burner is turned off in between service to prevent food from burning. Suggest facility create a hot water bath on the stovetop to help maintain food temperatures at 135F and above without risk of burning food. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.Observed employee handling food while wearing a watch. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling food while not wearing a hair restraint.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf - Observed some dented cans of food in dry storage room. Dents observed on top bottom and side seals. CDI, cans removed from storage and placed in designated area on bottom of rack for return to vendor.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed food wrap uncovered / unprotected stored in soiled area below prep table. CDI, food wrap voluntarily discarded.

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. - Observed several foods removed from temperature control and held for service on counter and prep table. Facility had TPHC procedures but they weren’t completed and times not identified. CDI, TPHC form completed and times identified for various TCS foods held on time control including chicken, milk, soy chicken, and asparagus. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone stored on prep table.