CHOP CHOP RED POT ON 7TH

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health policy in place for employees. EHS left copy. Employees signed policy. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no vomit/ diarrhea plan. CDI- EHS will email plan to facility. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee handle raw shrimp with gloved hands, then go to make a sandwich with the same gloves. CDI- Gloves changed and hands washed and contaminated bread discarded. This was employees second day at work and PIC had 2 call outs. EHS educated employee. EHS observed employees change gloves and wash hands appropriately when needed during the rest of the inspection.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed pots being soaked in 0ppm sanitizer. CDI- Sanitizer re-made and tested. Dishes re-soaked. 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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees without head coverings.

4-501.11 Maintain equipment in good repair. Observed handle of low reach in unit broken off.

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). FACILITY HAD COOKED, PULLED CHICKEN DATES 5/2 IN RIC. PIC STATED THAT THAT IS THE DATE ITEMS WERE COOKED AND PLACED INTO FREEZER. FACILITY HAS PULLED TO THAW ITEMS THE NIGHT BEFORE. CDI - THAW DATES WERE ADDED TO PAN. - 0 - 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 .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. OBSERVED SLIGHT FOOD DEBRIS PRESENT ON NON-FOOD CONTACT SURFACES THROUGHOUT THE KITCHEN. MOST NOTED ON/SURROUNDING THE PREP TABLE TO THE LEFT OF THE SMOKER. CLEAN AS NEEDED. - 0.5 -

5-205.15 Maintain a plumbing system in good repair. OBSERVED LEAK AT HAND SINK NEXT TO SMOKER. PIC WAS ABLE TO REPAIR TO A LESS-SEVERE LEAK. REPAIR COMPLETELY.