TIPICO 809 RESTAURANT

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- *Observed - Employee washing dishes and Employee plating food without having read and signed they employee health policy and reporting agreement. *CDI - EHS provided copy of the employee health policy and reporting agreement. PIC had employees read, signed and date document. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P- *Observed - Raw Marinated Chicken and Par-cooked Chicken stored above Raw Beef and Pork in WIC. *CDI - EHS educated PIC on proper storage order and PIC then corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - 2 metal containers stored clean with minor food debris. *CDI - PIC placed items into 3 Compartment sink to be washed rinsed and sanitized. 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 - Ham and Cheese Empanada, Chicken Empanadas, Fried Egg, Sausage Patties, mashed Plantains and Cooked Yuca below 135F at HH Steam Tables. *CDI - PIC placed Mashed Plantains and Empanadas on TPHC and voluntarily discarded remaining items. 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 .

3-501.18 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 - Shredded Mozzarella date marked 10/23 placing item outside of 7 day date marking parameters. *CDI - PIC voluntarily discarded item. 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 .

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 - McDonalds Bag of employee food stored on top shelf of HH Cabinet above restaurant food. *CDI - PIC moved item to bottom shelf.