HUNTERS BAGELS

6-301.14 Post a handwash sign at each handsink. All handwash sinks without hand wash sign. CDI

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizing solution in 3 comp sink < 200ppm QAC. CDI- empty and refill 200> ppm QAC. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked eggs and hashbrowns on prep table without temperature control < 135F. CDI voluntary discard by PIC. 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 Observed pooled eggs, shell eggs, cheese on ice bath > 41F. CDI voluntary discard by PIC. Provided TPHC written procedure template to PIC. 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 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed paper copy of menus does not include at reminder statement for smoked salmon. Menu board has disclosure and reminder. VR- PIC to provide EHS copy of new menus that are being reprinted on Friday this week. Verification required within 10 days.