NO KNIFE CHICKEN AND WAFFLES

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P observe Food employee dawn, gloves for working with Food without first washing hands. CDI employee removed gloves washed hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P observed multiple stacks of raw shell eggs, stored above container of waffle batter that does not contain raw egg. CDI reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed large container of raw whiting fish stored in walk-in cooler at 52°. All other foods in walk-in cooler temp at 41 or 40°. Facility failed to cool raw fish properly after washing and marinating. CDI discarded. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 multiple trays of cooked pasta in walk-in cooler that were not date marked CDI allowed to date Mark. 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf observed Food employees beginning to remove prepped chicken to walk-in cooler for cooling and extremely high volume container with low surface area to volume ratio double wrapped tipping 66°. CDI coached new cooling procedure adopted new cooling procedure will be speed rack with sheet trays. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . PIC unable to locate thin diameter thermometer VR.

6-501.111 Keep the premises free of insects, rodents, and other pests. observed multiple flies, flying around kitchen.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. observed box of food stored on floor under dedicated shelving in the dry storage area. CDI removed from

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. observed non-food grade container used to store raw fish. Please remove all non-food grade containers and replace with NSF approved Food grade container.